There is nothing more impressive than pulling out a freshly baked pie on a holiday or special occasion, that you made from scratch yourself. The problem is, while anyone can learn, making a beautiful pie from scratch takes a little practice. Too many of us feel uncomfortable or intimidated when it comes to that special pie occasion, and we choose to avoid the pie!
Well, we want you to embrace the pie! August is the perfect time of year to get some no pressure pie making under your belt. For most of us it’s a slower time, and there is plenty of fresh, inexpensive fruit available. A great time to get some pie practice in, which you can then use later in the Fall to make that special pie for holidays, school events, or even football games!
Next week we’ll have fresh, local apples that we will portion out to be used to make a full size, American apple pie! We will also include a recipe card, links to online tutorials, and tips from our own experience, so that we can all learn to make a pie from scratch! Send us the photo of your completed pie, or share it with us on Facebook. We’ll pick a pie photo at random, and send that person a free delivery. And everyone can practice a new kitchen skill!
Help us bring back the scratch-made pie!
Below is the recipe we will be following. We will provide the fresh local apples, recipe card, link to a picture tutorial, and a list of additional tips. The rest of the ingredients you probably already have in your pantry or can pick up over the weekend.
Click here to purchase a Pie Making Kit for next week (listed under recipe kits)
Pie Crust Recipe
2 & 1/4 cups flour
3/4 t salt
1/2 c shortening (Crisco)
2 T unsalted butter
7-8 T very cold water
• Pastry cutter
• Pie pan (9 inch diameter)
• Rolling pin
• Mix flour and salt together in a large bowl.
• Use a pastry cutter to cut shortening and butter into flour mixture.
• Work dough with pastry cutter for 2-3 minutes. Flour mixture should have coarse, pea-size lumps when finished.
• Stir in ice water 1 T at a time with a fork. Toss the mixture with your fork until it comes together in a lump. You might need a little more or a little less water to form your dough.
• Wrap dough in plastic wrap and place in fridge for at least 30 minutes.
• Unwrap dough and cut in half. Put one half back into fridge while you roll out the other.
• Transfer bottom crust to pie dish with rolling pin.
• Fill bottom crust with your favorite filling.
• Dot filling with 2 T of butter.
• Roll out top crust. Use rolling pin to transfer to pie dish.
• For a nice brown glaze on your pie crust, brush the top crust with an egg wash (1 beaten egg & 1 T milk)
• Place your pie in the oven and bake for recommended time.
Apple Pie Filling
6 medium apples
1 c brown sugar
2 T flour
1 t cinnamon
1/8 t nutmeg
1/8 t salt
• Peel apples and slice thinly.
• Place apple slices in large bowl.
• In another small bowl, mix together brown sugar, flour, cinnamon, nutmeg, and salt.
• Add sugar mixture to apples.
• Stir gently.
• Turn apple mixture into pie crust dish that has been lined with a bottom pastry crust.
• Dot top of fruit mixture with 2 T butter.
• Add top crust.
• Brush crust with egg wash (1 egg + 1 T milk) if desired.
• Bake at 400 degrees for 50 minutes.