Pie Crust ::Ingredients:
2 2/3 cups flour
3/4 teaspoon salt
3/4 teaspoon sugar
4 oz ( or 8 table spoons) chilled butter, cut into pieces
4 oz (1/2 cup + 1 tablespoon + 2 teaspoons) chilled vegetable shortening cut into pieces
Appox. 1/4-1/2 cup cold water, as needed
1. Place flour, salt and sugar in the boel of a food processor with steel blades. pulse to combine
2. Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl
3. Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into two even portions, flatten into rounds, wrap in plastic, and chill for several hours or over night.
Baker's notes ::
1. I never use a food processor. I always hand mix it
2. I always use room temp shortening and butter. Otherwise it doesn't mix evenly
3. This recipe makes two pie crusts or a top and bottom crust for one pie
4. I usually double the recipe and freeze the rest
Carmel Pecan Pie ::Ingredients:
1 (9 inch) unbaked pie crust
36 individually wrapped caramels
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
1. Preheat oven to 350. in a saucepan over low heat, combine caramels, butter, and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside
2. In a large mixing bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust
3. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Baker's Note ::
1. Serve warm with ice cream. Trust me.
Perfect Apple Pie ::Ingredients:
7 cups thinly sliced peeled baking apples
2 tablespoons lemon juice
1 cup sugar (1/2 white 1/2 brown)
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 egg yolk
1 tablespoon water
1. In a bowl, toss apples and lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add apples and toss.
2. Pour into crust; dot with butter
3. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; sea; and flute edges
4. Beat egg yolk and water; brush over pastry.
5. Bake at 425 for 15 minutes. Reduce hear to 350; bake 40-45 minutes more or until crust is golden and filling is bubbly
Bakers Notes ::
1. "flute edges" means to pinch them up above the rest of the pie
2. The egg and water brush makes for a deliciously fluffy crust and can be used on any pie you want!
3. "dot with butter" means to take small, 1 inch cubed pieces of chilled butter and place them evenly over the filling. They should all be an equal distance from one another in order to have the proper effect
Enjoy!
