Farm Apple Pan Pie Recipes

Steps:

• 1. Pastry: Combine dry ingredients; cut in Crisco. Place egg yolks in measuringg cup and stir with fork until blended. Stir in enough very cold water to make just a cupful. Sprinkle gradually over dry ingredients; toss with fork to make soft dough. Roll out as usual. Makes pastry for three 9-inch 2-crust pies or one jelly roll pan (15x10-inch what I use) For this pie roll out 1/2 the pastry and line the jelly roll pan. Put in filling. Roll remaining pastry and place on top., sealing and crimping edges, Brush with milk, sprinkle with a little granulated sugar and cut a few vents here and there or prick with a fork. --- Filling: When cutting up the apple - cut them into a pan with cold water that has about 1 teaspoon of salt and stir to dissolve salt. This will keep the apples from turning brown and keep them crisp. Drain apples and place in a large bowl or put back into the previous pan. Sprinkle lemon juice on apples. Combine remaining dry ingredients and mix with the apples. Spread apples evenly in pastry lined pan. Dot with butter pats. Top with remaining crust. After crimping and venting top of crust, brush with milk and sprinkle on the sugar and a little cinnamon , if desired. Bake in a 400^ degree oven for 10 minutes. Then turn down the oven to 350^ and continue baking for 30-35 minutes or until apples become juicy. When cool: drizzle with: --- Icing: 1 cup powdered sugar and 2 Tablespoons of milk mixed well. Cut into squares to serve with whipped cream or ice cream if desired.. This is the best darn pie crust ever. Very old.
• 2. finished pie.

Steps:

• Preheat the oven to 375 degrees F.
• In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
• With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.
• If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.
• Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
• Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.
• Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
• Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!
• Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
• Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl.

Steps:

• With 2 forks or pastry blender, mix first four ingredients to the consistency of cornmeal.
• Beat egg yolks and add water and vinegar.
• Sprinkle over dry mixture and work until it is well mixed and forms a ball. Divide into 2 balls and let rest in refrigerator.
• Combine sugars and spices and set aside.
• In another bowl, soak apple slices in lemon juice.
• Take one ball of dough and roll out to fit the bottom and up sides of a large cookie sheet or jellyroll pan, 11 x 15" or 11 x 17". Trim off edges.
• Place half the apples on dough and sprinkle with half the sugar mixture. Repeat with remaining apples and sugar mixture.
• Dot with 1/2 stick butter pieces.
• Roll remaining dough for top and cover pie, making a slit in the middle.
• Crimp edges of pie, brush with milk and sprinkle with a little white sugar.
• Bake at 450 dg. for 15 minutes, reduce heat to 350 dg. for 25 to 30 minutes until golden brown.
• Cool 20 minutes, then drizzle glaze of powdered sugar and water over top of pie.