EASY PIE CRUST
INGREDIENTS
2 cups all-purpose flour 1 teaspoon salt 1/2 cup vegetable oil 3 fluid ounces cold milk
METHOD
Sift flour and salt into a bowl. Pour vegetable oil into a one-cup measure and fill the measure with milk up to the seven-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead. Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.
This recipe is a favourite in my house, especially when the local apples are available. Serve with a topping of fresh whipped cream or vanilla ice cream. I love the hearts - it’s a fun alternative to the traditional lattice crust and great way to get the kids involved.
PIE FILLING
INGREDIENTS
1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Honeycrisp apples - peeled, cored and sliced
METHOD
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a latticework crust or use a heart-shaped cookie cutter. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Per Serving: (eight servings) 512 calories; 26.7 g fat; 67.8 g carbohydrates; 3.6 g protein; 31 mg cholesterol
FALL 2019 www.pei-living.ca
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