Apple Pie

Months ago I went to an orchard and made so many apple recipes with the fresh apples that I hand picked. I decided to make a pie, but I wanted to save it for later. I froze the unbaked pie and recently baked it so now I get to enjoy apple pie in January with the same fresh apples picked in the fall.

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Stars!

Ingredients:
2 1/4 c. flour
1 tsp salt
1/2 c. shortening
1/2 c. butter
5-7 Tbsp ice cold water
6 c. thinly sliced, peeled apples
3/4 c. sugar
1 Tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg

Recipe:
Mix flour and salt in a large bowl. Cut in butter and shortening until you get coarse crumbles. Add the water a tablespoon at a time until the mixture clings together. Press into a ball and divide the dough in half. Shape each into a 1/2 in. thick round, wrap with plastic wrap, and refrigerate 10-15 minutes.

Preheat the oven to 400 degrees F.
Toss the apples with sugar, cornstarch, cinnamon, and nutmeg. Set aside.

Roll out one dough round to fit into a 9 inch pie plate. Fill with the apple mixture and roll out the other dough round to place over filling. Trim and flute the crust edges.

Cut several slits near the center to let steam escape. I cut out leaves and overlaid them on the holes.
Bake 45-50 minutes.

*I froze the unbaked pie and it kept for several months. Just make sure to wrap it tightly before freezing. Bake frozen pie at 475 degrees F. for 15 minutes, reduce heat to 375 degrees and bake 45 minutes longer.

Cream Puff/ Eclair Pastry

Ingredients:
1 cup water
1/4 tsp salt
4 eggs
1/2 cup butter
1 cup flour

Recipe:

In a saucepan melt water, butter, and salt. Take off heat and stir in flour until it forms a ball. Then mix in eggs one at a time until well incorporated.

On a greased cookie sheet spread out pastry for eclairs or spoon the mixture into clumps to make cream puffs.

Bake 45-50 minutes at 400 degrees F. (Or until golden brown, the puffs only took about 25 minutes)

Eclair filling:
2 pkg vanilla pudding
12 oz cool whip
1 tsp vanilla

Eclair chocolate topping:
melting chocolate ( 1 oz cocoa or 2 blocks hard chocolate)
3 tbsp butter
3 tbsp milk
1 tsp vanilla
1 cup powdered sugar

Cream puff whipped cream:
1 cup heavy cream
1 tsp vanilla
1 tbsp powdered sugar

This pastry is actually very easy to make and it always comes out light and fluffy.  I used this recipe to make cream puffs. Even the cream is easy to whip up. Especially is you have a whipped cream dispenser, and it's fun to use. I got mine from Goodwill. You do have to buy nitrous oxide cartridges for it, though.

Apple and Blueberry Turnovers

I had some leftover apple and blueberry pie filling, but I didn't have enough to make a whole pie so I made turnovers instead.

The recipe for the crust is the same I use for my pies which you can find here on my blog under Easy Pie Crust.

Then all you need is the pie filling of your choice.

Preheat the oven to 400 degrees. After making the dough, roll it out and cut into squares. Put a little pie filling in the center of the square and fold it over. Seal the edges by pressing down with a fork. Slice about three holes on top of the turnover and put on a cookie sheet to bake for about 20-25 minutes.

Easy Pie Crust

No more buying pre-made pie shells. I make this crust for every pie I make because it's so easy. It's also really flaky and almost melts in your mouth. It makes enough for a top and bottom so cut the recipe in half if you just need a bottom crust.

Recipe:
2 1/4 c flour
1 c shortening
1 tsp salt
up to 5 Tbsp water



Mix flour and salt.
Add 1 c. shortening and cut in using a pastry blender or a fork until it looks crumbly.


Add water (could take up to 5 Tbsp, I used about 3) until you can mush it into a ball. Pull the dough apart to form two balls (top and bottom).


Refrigerate for about 15 minutes. Take out and roll with a floured rolling pin. I like to roll the dough around the pin to transfer it to the pie plate.
Pour in whatever filling you desire, put the top crust over it any way you choose (just make sure there are holes for steam to escape by scoring a few times or have a lattice top), flute edges with thumb and finger. Bake for about 45 minutes in a 400 degree oven.
Tip: Put foil around the edges of your crust about halfway through baking so it doesn't burn.