Sunday, January 8, 2012

Grill Sergeant's Apple Pie

Apple Pie Recipe
A US Department of Defense recipe, from "The Official Website of the Pentagon Channel"

6 cups thinly sliced apples
3/4 cup brown sugar
1 tbsp butter
1 tsp ground cinnamon
1 tsp ground nutmeg
pie crust (recipe follows)

Preheat oven to 450 degrees. Prepare pastry for pie crust. Combine sugar and cinnamon (adjust sugar amount according to tartness of apples). Arrange apples in layers in pastry-lined pie plate. Dot top layer with small pieces of butter. Cover with top crust; cut slits in crust to vent. Place pie in lowest rack of oven and bake for about an hour.

Pie Crust:
2 1/2 cups sifted flour
1 tbsp sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chilled butter, cut into small pieces
1/4 cup vegetable shortening
6 tbsp cold water
1 large egg, lightly beaten

In a large bowl, mix together flour, sugar, cinnamon and salt. Using a pastry blender or two knives, cut butter and shortening into flour mixture until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork until a dough forms. Divide dough in half; shape each half into a disk. Wrap in plastic wrap; chill for 1 hour.

Friday, January 6, 2012

Frugal Houswife Apple Pie

Excerpted from "The American Frugal Housewife", 1832.

When you make apple pies, stew your apples very little indeed; just strike them through, to make them tender. Some people do not stew them at all, but cut them up in very thin slices, and lay them in the crust. Pies made in this way may retain more of the spirit of the apple; but I do not think the seasoning mixes in as well. Put in sugar to your taste; it is impossible to make a precise rule, because apples vary so much in acidity. A very little salt, and a small piece of butter in each pie, makes them richer. Cloves and cinnamon are both suitable spice. Lemon-brandy and rose-water are both excellent. A wine-glass full of each is sufficient for three or four pies. If your apples lack spirit, grate in a whole lemon.