No Fail Pie Crust III (from http://allrecipes.com/Recipe/No-Fail-Pie-Crust-III/Detail.aspx)
Ingredients
- 4 cups all-purpose flour ( 改用4 1/2 杯面粉, 还是很酥松; 或者减少一些butter用量. 用foodprosser和面,省劲)
- 1/2 teaspoon salt
- 2 cups butter
- 1 egg, lightly beaten
- 1 teaspoon vinegar
- 3 fluid ounces cold water
Directions
- In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
- Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
- Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
FILLING:from: http://allrecipes.com/Recipe/Perfect-Apple-Pie/Detail.aspx)Ingredients
- 7 cups thinly sliced peeled baking apples(用了7个granny smith,太酸,下次用其它苹果或者掺几个甜些的苹果)
- 2 tablespoons lemon juice
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter or margarine
- 1 egg yolk
- 1 tablespoon water
In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly.
