Look at that beautiful, sugar encrusted pie crust. Here are some pie tips:
- I ordinarly refuse to eat shortening in any way shape or form, but it is necessary for a good pie crust, unless you have lard. My grandma kept a bucket next to her stove and poured off the fat from beef into it, so she always had lard. Once I had lard left from a roast beef and I made a pie crust with it. It was the best crust I ever ate. But in the absence of lard, use Crisco.
- Sprinkle some flour into the bottom of the pie plate before laying in the bottom crust. Just do it.
- Never bake a fruit pie at 400 for however long they say. Bake it at 350 for an hour, and then start to check it every 10 minutes until the juices start to bubble out.
- If you are married to my husband (which, I am glad to say, you are not, but maybe your husband feels the same way...) always sprinkle the top crust with sugar before baking.
- Always, always, always remember to dot the fruit GENEROUSLY with butter (REAL butter) before putting on the top crust. Use at least 1/4 cup (1/8 lb.)
Here is my pie, Shawn's pie and Jonathan's pie. Note the flaky crust, the apples swimming in buttery sauce speckled with cinnamon and nutmeg, the dreamy ice cream. Laura was painting her room and Shannon was in there with her, reading Northanger Abbey by Jane Austen aloud to keep her entertained whilst she worked. DJ was at church, because he is better than the rest of us. Not really, I'm just on a guilt trip--tonight I ate apple pie AND skipped church.