Site Navigation
|
|
APPLE DUMPLING PIE
The "No Excuse for Not Making a Pie" Pie
There are those among you who could enjoy the pleasures of a homemade pie with greater frequency if you could be persuaded to try to make one. This recipe is for you, the timid of soul who frets about pie dough sticking to the rolling pin. It is a forgiving pie. Let it embolden you to greater efforts.
It is also for you, the busy, accomplished cook, running out of time and about to sacrifice the dessert course in favor of a shower. Let this pie amuse you with its simplicity and rustic style. No less of a pie because it is easy, it will do everything its big brothers and sisters do, and will do it more often.
Crust:
1 1⁄ 2 cups flour
1⁄ 2 teaspoon salt
1 tablespoon sugar
1⁄ 2 cup shortening
4 tablespoons ice water
Filling:
1⁄ 2 teaspoon cinnamon
1⁄ 3 cup sugar
4 cups apples, peeled, cored, and sliced
1 teaspoon lemon juice
Directions:
• Preheat the oven to 425 degrees.
• Combine the flour, salt, and sugar in a bowl; cut in the shortening with two knives or a pastry blender until it resembles coarse meal.
• Sprinkle the ice water on 1 tablespoon at a time and toss to mix.
• Gather up the dough into one firm ball and flatten it into a thick disk with your hands.
• Roll out the dough until it is a rough circle about 14 inches in diameter. It should be a little thicker than for a conventional pie.
• Place the crust onto a round pizza pan; do not bother to trim the edges.
• Mix the cinnamon into the 1/3 cup sugar well; reserve 1 teaspoon.
• Sprinkle the sliced apples with the lemon juice and then the cinnamon–sugar mixture.
• Place the apple-sugar mixture onto the center of the piecrust.
• Pull the edges of the piecrust over the apples, flattening the pile of apples somewhat. Don’t cover the apples completely, leave a gap of about 4 inches in diameter in the middle.
• Brush top of pie with water, milk, or beaten egg and sprinkle with the reserved teaspoon of cinnamon-sugar.
• Bake at 425 degrees for 15 minutes, then turn the oven down to 350 degrees and bake for 25 more minutes.
• Let cool, then cut into six or eight wedges.
|
|