I'm making Apple Pies for Kate today--because I love her, and they are her favorite:
This is the easiest and tastiest pie crust you'll ever make! The recipe came from Kate's grandmother, Madeleine:
And, Madge (as we called her) always made the best pies--the pretty ones with pinked, criss-cross on the top.
She passed away about a year and a half ago, and we all miss her.
2 Cups Flour
1 Cup Crisco
1/2 Cup Ice Water
1 Tsp. Salt
1 Tsp. Sugar
Mix flour, salt and sugar in bowl. Add Crisco and cut it into the flour mixture with a fork. This is the most important part. Keep cutting it with a fork until it becomes about pea-sized.
My best advice is to keep cutting it with the fork until your arms are tired. Take a break, and then do it again. Whatever you do, don't try to speed up the process by mixing it with your hands. This leads to a really tough crust (you can just guess how I know about that).
Add ice water, a little at a time, and keep cutting it with a fork.
Divde into 2 equal sized balls.
Roll out dough on a floured surface. Carefully wrap the dough around your rolling pin to transfer it to your pie plate:
Pour in filling. For the Apple Pie Filling, you'll need:
6-8 Jonathan or Rome Apples
3/4 Cup Sugar
2 Tbsp. Flour
1 Tbsp. Cinnamon
Roll out the top crust, and place on top. Trim off excess crust with scissors. Crimp edges.
Decorate your top:
And, voila, 1 Apple Pie for Kate:
And, one for us:
With the excess dough that I've trimmed, I always make a special treat for Studly Husband -- Pie Crust Cookies!
Just roll out excess dough, and cut shapes with cookie cutters. Sprink with sugar and cinnamon:
Bake at 350 degrees (with your pie if you wish), for about 15-20 minutes, or until browned and crisp: