Deep dish apple pie

It’s Mothers day this weekend and I’m looking forward to little homemade gifts from my kids and dinners we have planned with family.  I’ve been asked to bring over an apple pie.  This is no ordinary apple pie.  It comes from my Grandma’s spiral bound, ingredient stained recipe book from 1967.  I love this book so much my mom found a reproduced paperback copy and wrapped it up for Christmas a few years ago.  Best present ever!  Each recipe is simple and straight forward.  My favorite approach to baking.  Every time I take the book out I’m reminded of my Grandma bringing her famous peanut butter cookies (flattened with a floured fork) to us in an ice cream pail.  Ahhh Grandma food memories.

Deep dish apple pie

 

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Serves: 1 double crust pie

Ingredients

• 6 cups thinly sliced apples
• 6 tbsp brown sugar
• 6 tbsp white sugar
• ⅓ cup flour
• 1 tsp cinnamon
• ¼ tsp salt
• ¼ cup butter, cubed
• ½ tsp lemon rind
• 6 tbsp whipping cream

For the pastry

• 1½ cup flour
• ½ tsp salt
• ½ tsp baking powder
• ½ cup shortening
• ⅓ cup ice cold water

Instructions

1. Preheat oven to 450 F
2. Prepare the pastry
3. Mix flour, salt and baking powder together. Cut in shortening with two knives or pastry blender. Add water a little add a time until dough is formed. Form ⅔ of dough into a round disc and place on floured surface. Roll out and line the pie plate. Roll remaining dough out for the top crust.
4. Core, peel and slice apples. Combine sugars, flour, cinnamon, salt and lemon rind in a large bowl. Add apples and mix to combine. Spread apple mixture into the unbaked pastry shell. Dot with butter and pour whipping cream evenly over top. Place top crust over and seal. Bake at 450 for 10 minutes. Reduce heat to 350 and continue baking 30 minutes.

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Cookies in a jar. One of my gifts this morning