Just in time for Thanksgiving, a recipe for Apple Pie.
more than any other dessert.
I love Apple Pie.
Ready to go into the oven.
(Recipes follows)
(Recipes follows)
It's especially good when served hot.
I ate most of it.
Recipe
1 tsp Salt
1/2 stick of UNSALTED butter
3/4 cup of Crisco
3/4 cup of Crisco
1/2 to 3/4 cup of cold milk (yes milk not water)
Mix together flour and salt. With pastry knife cut unsalted butter and Crisco into flour mixture. Sprinkle milk over mixture and mix ingredients until it forms into a ball. Let rest while you peel apples. Roll out dough onto floured surface.
Apple Pie Filling
Into a bowl peel and slice 7 to 8 apples Sprinkle with 2 TB of flour,
3 Tb of sugar,
1 Tb of fresh lemon juice and cinnamon to taste.
Mix together and pour into pie dish, dot with 1/4 stick of butter. Cover with unbaked pie crust. Cut a few vent holes, sprinkle with sugar and bake for 10 minutes at 425 degrees and another 40 to 50 minutes (or until golden brown) at 350 degrees.
If you must, have a dollop of ice cream on top
or whipped cream laced with Goldwasser
Gina
I didn't know what Goldwasser is so googled it! wow gold leaf, liquer - how delicious and with apple pie even more so - you have just awakened me to true indulgence, happy thanksgiving
ReplyDeleteHi Betty,
DeleteHow nice of you to stop by and leave a comment. If you would like a little more information look in my blog and on the right side you will find "Labels" entitled "Goldwasser".
Your pie is beautiful and I can just imagine the taste. I would take a piece with whipped cream. Happy Thanksgiving to you Gina!
ReplyDeleteHi Lorrie, Your comment is especially appreciated coming from a fine baker and beautiful recipes you have shared with us.
DeleteWishing you a very happy 'Thanksgiving' Gina - enjoy your delicious looking apple pie topped off with whipped cream laced with Goldwasser.
ReplyDeleteThank you dear Rosemary. This year will be extra special because I will be celebrating (eightytwo). Thanksgiving and my birthday, when they come on the same day, give me an excuse to celebrate.
DeleteYes dearest I know your birthday is almost here - and as we're a little closer to you being here in AZ this week, Bob and I will be able to blow kisses to you Thursday! I checked the map and we're about 750 miles apart from here!
ReplyDeleteThe apple pie looks delicious - do you have a favorite apple, or mix of apples, for your recipe Gina? I know you make the best piecrust too. My recipe for apple pie is similar except I add pure maple syrup rather than sugar. I can't wait to get home and make one after seeing yours here!
Much love for a very special birthday on Thanksgiving this time around. You are an amazing lady XX
Dear Mary, 750 miles is nothing. I think that I will just hop into my car and help you enjoy warm days and nights.
DeleteMy apples come from my trees. I pre-cook them and save them for winter pies. My apples have many names. I have forgotten most of them.
Love that wavy trim on your pie crust, Gina! It would be difficult for me not to indulge in such a luscious-looking dessert! But what will you feast on for your birthday! Such a feast for celebrating two grand days, I'm sure! Enjoy. We are quite a ways apart, but I will think of you and your birthday and send you some kisses as well! Now to refresh my memory about Goldwasser! Oh - and Happy Thanksgiving, too!
ReplyDeleteThank you Mary for your good wishes. I'm invited to Friends' house for a proper Thanksgiving feast. There will be champagne and all the fixins. My contribution will be a roasted Duck a la Orange just in case we run out of turkey. I've been asked to bring my Mother's famous red Cabbage and along with a few bottles of delicious Port from Portugal will make the feast complete.
ReplyDeleteHappy Thanksgiving to you and yours.
That Thanksgiving dinner must have been stupendous, Gina! Red cabbage is one of my favorite sides, but when I suggested it to my daughter, she had to say, No, Doug does not like it. Pooh! So I roasted Brussel's sprouts instead.
ReplyDeleteI will be making the German Red Cabbage soon - and I will have it for several days after which is fine with me! The drink menu must have been fabulous as well! I couldn't get my bottle of strawberry champagne opened -- even with my hack saw. I'll have to take it over to my neighbors soon when they return (they work in that industry so they will be able to show me what I need to do. I hope!) I think it is because the strength in my hands isn't what it used to be and even though it is a screw-on cap I can't get it to budge. I've read about Portugal's Port although I haven't had the offer of any yet!
Dear Mary,
DeleteRed cabbage is one of my most favorite side dishes. I prepare it with vinegar, a little sugar and crisp bacon, pepper and salt. So easy and so delicious. Roasted "Cabbages in Disguise" (Brussel sprouts) are another favorite.
Have you tried opening your bottle with a wrench? That is my answer when a cork or cap won't budge.