Triangle Ranch Best Apple Pie
From TRIANGLE RANCH BED & BREAKFAST NEAR BADLANDS NATIONAL PARK, SOUTH DAKOTA
We've all heard the expression "as American as apple pie" - although it is not true. Apples were NOT in America until the Europeans brought them here in the seventeenth century by the British, Dutch, and Swedes. The first recorded recipe for apple pie was written in 1381 in England, and called for figs, raisins, pears, and saffron (for coloring) in addition to apples. Early apple pie recipes were a lot different from what we know today, as they rarely called for sugar, an expensive and hard-to-get item at the time. Originally, this apple pie was served in a pastry called a “cofyn" (pronounced "coffin” - meaning "basket) which wasn’t normally meant for consumption and was only supposed to be a container for the filling. To not eat this crust would be a great loss! A bit different than some crust recipes but very flaky and good.
1 c. Crisco shortening
1/2 t. salt
1/2 t. baking powder
1/2 c. boiling water (poured over the ingredients)
12-14 large, tart apples, Peel & slice
2 c. sugar
2 t. cinnamon
1/4 t. salt
4 T. flour
Prepare crust first:
Cut shortening w/large metal spoon until curdled looking. Add flour, 1/2 c. at a time, and lightly knead until dough doesn't stick to hands. Cover dough with towel and let cool 15 minutes or more while preparing apples. Divide dough in four balls. Flour hands and shape ball into flat circle. Dust counter with flour, coat dough on both sides with flour and roll out to 1" larger circle than pie pan, sprinkle with flour, turning a couple times in the process. Gently fold flattened dough in half and place in pie pan, unfolding and fitting to pan. Trim crust to outer edge of pan.
(toss apples in dry ingredients - sugar, cinnamon, salt, flour)
Fill to heaping with apple filling and "dob" 3 or 4 grape-sized pieces of butter on filling. Roll second crust just as the first only cut slits in center, fold and place on top of filling, spreading crust out. Trim top crust slightly less than bottom. Fold edges of top crust over bottom crust, pinching slightly. One may press dough down with table fork around lip of pan or pinch dough in a zig zag pattern around top of rim to seal the two crusts. Makes two 9" double crust pies.
Brush top of crust with milk or cream and sprinkle lightly with sugar & cinnamon. Repeat for second pie.
BAKE at 425 degrees for 15 min., then 375 degrees until apples are bubbling and tender. Remove, cover with towel and cool on rack.
From TRIANGLE RANCH BED & BREAKFAST NEAR BADLANDS NATIONAL PARK, SOUTH DAKOTA
We've all heard the expression "as American as apple pie" - although it is not true. Apples were NOT in America until the Europeans brought them here in the seventeenth century by the British, Dutch, and Swedes. The first recorded recipe for apple pie was written in 1381 in England, and called for figs, raisins, pears, and saffron (for coloring) in addition to apples. Early apple pie recipes were a lot different from what we know today, as they rarely called for sugar, an expensive and hard-to-get item at the time. Originally, this apple pie was served in a pastry called a “cofyn" (pronounced "coffin” - meaning "basket) which wasn’t normally meant for consumption and was only supposed to be a container for the filling. To not eat this crust would be a great loss! A bit different than some crust recipes but very flaky and good.
1 c. Crisco shortening
1/2 t. salt
1/2 t. baking powder
1/2 c. boiling water (poured over the ingredients)
12-14 large, tart apples, Peel & slice
2 c. sugar
2 t. cinnamon
1/4 t. salt
4 T. flour
Prepare crust first:
Cut shortening w/large metal spoon until curdled looking. Add flour, 1/2 c. at a time, and lightly knead until dough doesn't stick to hands. Cover dough with towel and let cool 15 minutes or more while preparing apples. Divide dough in four balls. Flour hands and shape ball into flat circle. Dust counter with flour, coat dough on both sides with flour and roll out to 1" larger circle than pie pan, sprinkle with flour, turning a couple times in the process. Gently fold flattened dough in half and place in pie pan, unfolding and fitting to pan. Trim crust to outer edge of pan.
(toss apples in dry ingredients - sugar, cinnamon, salt, flour)
Fill to heaping with apple filling and "dob" 3 or 4 grape-sized pieces of butter on filling. Roll second crust just as the first only cut slits in center, fold and place on top of filling, spreading crust out. Trim top crust slightly less than bottom. Fold edges of top crust over bottom crust, pinching slightly. One may press dough down with table fork around lip of pan or pinch dough in a zig zag pattern around top of rim to seal the two crusts. Makes two 9" double crust pies.
Brush top of crust with milk or cream and sprinkle lightly with sugar & cinnamon. Repeat for second pie.
BAKE at 425 degrees for 15 min., then 375 degrees until apples are bubbling and tender. Remove, cover with towel and cool on rack.
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