Susan's Simple Apple Pie

Well I told you I would share my simple apple pie recipe, so here it is. Sometimes I change it around with more apples or I add peaches or cherries depending on what is in season. To make this pie more Diabetic friendly, I add more cinnamon and I do not add any sugar at all. This recipe is perfect for making these modifications and that’s why this particular recipe of mine is always on the “want list” of my friends and family (especially my father-in-law). WOW it seems that after all these years, my “secrets” are starting to be revealed. I just hope it doesn’t backfire on me. I hope you enjoy this as much as everyone who has ever eaten my pies!

Well, I hope you enjoy this recipe of mine. The first time I made this recipe, my Grandfather C. gave me some fresh picked apples out of his fruit orchard and asked me to make him a pie, I was 8. I made it for my grandfather and it was bulging in all different directions and he said it was the best ever. Then he gave me some of his million dollar peaches and asked for, well you’ll have to wait for that one. Enjoy.

Susan’s Apple Pie

Make a pastry for two-crust pie which recipe as follows,

Susan’s Two Crust Pastry Recipe

· 2 cups all purpose flour

· 1 teaspoon salt

· 2/3 shortening

· 5 to 7 Tablespoons cold water or milk

In a medium bowl, combine flour and salt. Using a fork, cut shortening into the flour until it resembles coarse crumbs. Than slowly add water to the mixture using your fork lightly after each each tablespoon until mixture is moist enough to form a ball. (I always use 7 Tbsn). Shape into 2 balls and roll out in between two pieces of wax paper, judging the size of your pie plate to overlap the sides. Set aside and don’t roll out second crust which is for the top until you mixed your fruit and put into your prepared bottom crust.

next is my pie filling recipe, but preheat oven first to 425 degrees (very important, always preheat)

Susan” Apple Pie Filling

FILLING

6-7 cups peeled, thinly sliced apples

¼ to ½ cup of sugar or none at all or use honey, brown sugar or agave, be creative

2 tablespoons flour (use whole meal or spelt flour for diabetics) or all purpose white

1 teaspoon cinnamon

¼ teaspoon sea salt

1/8-1/4 teaspoon nutmeg

1 Tablespoon lemon juice- keeps the apples from not going brownish

In a large bowl, combine all the filling ingredients, and mix lightly. Put into pastry lined pie plate and roll out your second crust and put on top. Fold edges of top pastry under the bottom pastry. Press together to seal. Cut slits on top of pastry in a few spots. Then I pull out some foil, enough to cover the whole top of the pie and under bottom and put in oven for 40 to 45 minutes or until pie is tender and golden brown, and I take off the foil for the last 15 minutes or so of baking. Then pull out and let it rest on a cooling rack, and let cool. This pie can be served warm but not hot or chilled and is excellent with ice cream “a la mode”.

In a large bowl, combine all the filling ingredients, and mix lightly. Put into pastry lined pie plate and roll out your second crust and put on top. Fold edges of top pastry under the bottom pastry. Press together to seal. Cut slits on top of pastry in a few spots. Then I pull out some foil, enough to cover the whole top of the pie and under bottom and put in oven for 40 to 45 minutes or until pie is tender and golden brown, and I take off the foil for the last 15 minutes or so of baking. Then pull out and let it rest on a cooling rack, and let cool. This pie can be served warm but not hot or chilled and is excellent with ice cream “a la mode”.