I was in a huge rush this morning. I was only back to work from vacation for 3 days and then off today on my annual August trip. There were so many other things that I should have done today, and I am sorry to say that I left the house pretty messy.
There are so many knitting projects, unread books and magazines, just little piles of stuff everywhere. The bags were formally put away from vacation, but I wasn’t really back yet. Then to pack for a work trip, took over an hour! That is a really long time for me.
Anyway, to the apples. On the trip home, we stopped at Pedro’s in Salmon Arm. That is the fruit stand we always go to. This time I picked up some transparent apples, my husbands favorite for pie. I knew I was stretching my ability to deliver a pie in the limited time I had, I was more than a little worried I wouldn’t do it.
But the morning was so perfect. A nice sleep in, a lovely hot tub with a great new book. A lovely chat with my Inlaws on our new deck in the sunshine. Then I mustered the courage to make the pie.
I don’t have the touch when it comes to pastry. It always has a problem performing the way I want it to. But I watched my brother in law make this pie just a week ago and he made it look easy. So I busted out his recipe (handed down from his mother), and just went for it.
I didn’t get a piece of it before I left, but I had a little of the leftover crust that I baked with egg wash and sugar. It was devine. I have no doubt the pie will be lovely.
Cory’s Mom’s Apple Pie
1 cup Shortening, vegetable
2 cups Flour, white
1 teaspoon Vinegar
1 large Egg
1/4 teaspoon Salt
1/4 cup Butter
6 large (3-1/4″ dia) Apple, raw
2/3 cup Sugar
1/2 tsp Spices, cinnamon, ground
Cut shortening into flour and salt to pea size pieces.
Beat egg, 2 t water and vinegar together, add to flour mixture.
Mix until forms into a ball. Turn out on floured board and roll into bottom and top crust.
Skin apples, slice, add sugar and cinnamon. Add to bottom crust.
Add butter in pea size chunks over apples. Lay top crust over. Brush with egg wash.
Bake at 400 degrees for 20 minutes. Then lower to 350 degrees for another 40 minutes.