Sunday, May 24, 2009

The powers of champagne and mother combine to bring you, PIES.

My mom and I opted for not 1 but 2 pies this Memorial Day Weekend. The first, a delicious apple pie, the second being a mixed berry.

Homemade Crust:

Makes 2 nine inch crusts
2 cups all purpose flour (not wheat, this is pie, suck it up)
1 teaspoon salt
2/3 cup plus 2 tbs shortening
4 to 5 tbs cold water

Measure flour and salt into bowl, mix in shortening. Sprinkle with water, 1 tbs at a time mixing until dough almost cleans side of bowl.

Gather dough into 2 even balls. Roll out on floured surface.

Berry Goodness:
1 1/4 cup sugar
1 orange zested
pinch salt
1/2 tsp freshly squeezed lemon juice
2 tbs butter, cut into bits
2 cup fresh blueberries
2 cup fresh blackberries
2 cup fresh raspberries

Line 1 pie pan with crust. Mix together sugar, orange, salt, lemon juice, and butter. Add berries. Toss until coated. ( Our berries were slightly runny and we are pondering adding a bit of flour to this, let me know if you try it)

Kindly dump into pie crust. Lattice second crust over top, crimping edges. Refrigerate for 20 minutes.

Place pie in oven and bake 15-20 minutes at 400. Reduce to 350 and bake an additional 40-50 minutes.


3/4 cup sugar
1/4 cup all purpose flour (again, it's a pie, go for the white)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 cups granny smiths (peeled and sliced)
2 tbs butter

Mix sugar, flour, nutmeg, cinnamon, and salt. Mix with apples until coated (try one, they're good). Place into pie crust and dot with butter. Lattice top with 2nd crust. Bake 40-50 min. at 425. Prepare for great smells!

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