Saturday, October 22, 2011
After School Snacks
Filling: 6 apples, pealed and cubed (I prefer red)
1/2 cup flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbsp cinnamon
Mix the flour, sugars and cinnamon in a large mixing bowl, toss in the apple cubes and stir to coat.
Pie Crust: 3 1/2 cups of flour
1 tsp salt
1 cup of vegetable shortening or lard
I rarely measure, so these are approximate measurements. Mix the flour and the salt, then fork in the lard or cut it in with a pastry cutter or two butter knives. Just break down the chunks of shortening to pea sized bits. Then slowly add the water. Some people use a fork for mixing, I just get in there with my hands and stop adding water when the mixture sticks slightly to my fingers but pulls off easily. Flour the counter and roll out half of your dough. Divide it up into twelve squares and line each muffin cup. Use a fork or knife to pierce the bottom of each pie crust. Fill it up with filling, making sure you round it up nicely, then roll out the second half of pie crust.
Again, cut it into twelve squares, top each pie. Make sure you do not have a "muffin top" hanging over the side of your little pies. Use your fingers to gently push the sides of the pies into each cup. Otherwise, it will be difficult to get them out without breaking off the tops. Take a fork and prick the tops of each pie. Bake in a 375 degree oven for 45 minutes to an hour, depending on how brown you want your crust. They're not pretty, but they're not for company either. Just something to throw together on a weekday afternoon.