How to Make Delicious Grandma's Apple Pie

Grandma's Apple Pie. You'll elicit oohs and aahs every time you serve slices of this classic apple pie. The crisp crust is a nice complement to the tender apples. Whoever Grandma Ople is, I would really like to thank her for she sure knows how to make a mean apple pie!

It tastes yummy and has a great texture to make the perfect pies! Whether brewed as moonshine or done as a shot, the Grandma's Apple Pie drink provides an adult twist on a favorite dessert. If you don't like making pie crust, this (almost) topless apple pie is the right recipe for you as it only requires only one crust instead of two. Sie können kochen Grandma's Apple Pie using 16 ingredients and 12 steps. So geht's dir kochen es.

Zutaten von Grandma's Apple Pie

1. Du brauchst of lattice-top pie.
2. Bereiten 2 cup of all-purpose flour.
3. Du brauchst 1 tsp of salt.
4. es ist 2/3 cup of shortening or chilled butter, cut into small cubes (unsalted unless making a savory pie).
5. Du brauchst 2 tbsp of sugar (granulated or icing sugar).
6. Du brauchst 1 of ice cold water (around 6-8 tablespoons).
7. Du brauchst 3 of egg yolks.
8. Du brauchst of pie filling.
9. Bereiten 6 of apples, peeled, cored and thinly sliced (I prefer Gala, Fuji or Pacific Rose).
10. Bereiten 3/4 of to 1 cup sugar, according to apples used (preferably powered).
11. Du brauchst 2 tbsp of flour for thickening.
12. es ist 1/2 of to 1 teaspoon ground cinnamon.
13. es ist pinch of full of ground nutmeg.
14. Du brauchst 1 tbsp of lime juice.
15. es ist 1 tsp of vanilla extract.
16. es ist 2 tbsp of butter or margarine.

Your sister has got Grandma's apple pie. Get a Grandma's apple pie mug for your cat Julia. Just one mouthful of apple pie sends Jackie hurtling back through time. Waking with the sun, she would accompany Grandma to the orchard with.

Grandma's Apple Pie Anweisung

1. For pastry; mix flour, salt and sugar together and add butter to it. Toss the mix with a fork until small pea-sized lumps begin to form..
2. Slowly start adding ice cold water to the mixture, around 1 tablespoon at a time, while mixing it all together (in this step mix by using hands or a blender. Hands preferred so you know the consistency of the dough.). Continue adding water until the dough just starts to hold together. Do not add too much water or you will have a chewy, tough crust..
3. Form the dough in a mound (do not over knead the dough. This will release gluten and spoil the texture of pie crust). Divide it into two parts. Form into ballls. Roll one balls out around 1/8 inch thick over a floured surface. You could choose to refrigerate the dough for 30 minutes before the rolling it out but that's optional..
4. Line the rolled pastry in a pie plate, trim off the excess dough along the edges and cover the plate with some cling film. I used an 8 inch removal-bottom plate in this recipe..
5. Toss the plate into fridge and let it cool for at least 30 minutes to an hour. Meanwhile heat your oven to 180°C..
6. Remove the pie plate from the fridge, take off the cling film. Prick the lined pastry a few times all over with a fork. This will avoid formation of bubbles or uneven baking. But do not prick if filling and crust are baked together..
7. Bake the pie for around 20 minutes or until it is golden in color. You could also line the pastry with baking paper, put some weights like beans over the baking paper and then bake. This too ensures no bubbles form in the pie crust..
8. Let the pie crust cool. Beat 3 egg yolks and give the baked crust a nice egg wash. Bake again at 180°C for 5 minutes. This makes the crust water-proof, ie it won't get soggy after you add filling to the pie..
9. Mix all the filling ingredients together and fill into the baked pie crust. Dot butter or margarine over the filling. I added a few cashew nut pieces to the filling for a little crunch..
10. For the top crust, roll the other ball of dough (preferably refrigerated before rolling) and cut it into 1/2 inch thick stripes with a knife or a pizze cutter. Weave the mesh like pattern right over the pie plate after adding the filling. Trim off the excess dough along the edges of the plate. Give the top crust a nice egg wash..
11. Bake the pie for about 50 minutes at 180°C or until top crust is nice and golden..
12. Enjoy the fruits of your labor with some freah cream!.

Grandma Baking Apple Pie, Home Cooking Isolated. Grandma shows off her fresh baked apple pie. In my grandma's book, an apple pie wasn't apple pie without her secret ingredient. We'd meet her at the gate for one of those loving bear hugs, get her luggage from baggage claim, and drive home. Have you had your apple for the day?

Easiest Way to Prepare Perfect Foret Noir Cake

Foret Noir Cake.

Sie können kochen Foret Noir Cake using 16 ingredients and 9 steps. So geht's dir erreichen dass.

Zutaten von Foret Noir Cake

1. Bereiten 2 1/8 cups of all-purpose flour.
2. es ist 2 cups of white sugar.
3. es ist 3/4 cup of unsweetened cocoa powder.
4. es ist 1 1/2 teaspoons of baking powder.
5. Bereiten 3/4 teaspoon of baking soda.
6. Bereiten 3/4 teaspoon of salt.
7. es ist 3 of eggs.
8. Bereiten 1 cup of milk.
9. es ist 1/2 cup of vegetable oil.
10. Bereiten 1 tablespoon of vanilla extract.
11. Du brauchst 2 (20 ounce) of cans pitted sour cherries.
12. es ist 1 cup of white sugar.
13. es ist 1/4 cup of cornstarch.
14. es ist 1 teaspoon of vanilla extract.
15. Du brauchst 3 cups of heavy whipping cream.
16. Bereiten 1/3 cup of confectioners' sugar.

Foret Noir Cake Anweisung

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper..
2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans..
3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely..
4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using..
5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form..
6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside..
7. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands..
8. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping..
9. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake..