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Old 10-24-2009, 06:04 PM   #21
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Just crimp the edges with your fingers, you can make a pretty scalloped edge that way. Otherwise, there are all kinds of fancy cutters to help with that. You will likely have a little dough leftover and can make a pretty flower to go on top.

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Old 10-24-2009, 08:21 PM   #22
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Originally Posted by Alix View Post
Janet, butter is OK but lard is not? Oh wait, I think I answered myself...butter is not derived from killing the animal right?


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Old 10-24-2009, 08:48 PM   #23
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MICHAEL! Janet is going to smack you. RUN!
You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 11-10-2009, 10:53 PM   #24
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apple pie

Use honeycrisp apples. I just made a great apple pie with honeycrisp apples, it was extremely tasty. Make sure to slice the apples thin.
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Old 11-11-2009, 09:59 AM   #25
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The apple to use depends on your taste. If you like a more tart flavor, go with Jonathon, Macintosh, or Granny Smith apples. If you like a sweeter pie, then honeycrisp, or golden delicious are great apples. I like my pies a bit in between the tart and sweet flavors, and so I like to use Braeburn apples. They are crispy and hold their shape and texture well.

I also use 3 cups flour, 1 1/2 tsp. salt, and cut in enough lard to create the small-pebble appearance. Flour and fat can be room temp as long as it isn't over 70 degrees or so. But I do use 5 or so tbs. of ice water to help the crust remain workable. If it get too warm, then the crust becomes very soft and is hard to handle. Also, you can work the dough all day as long as the water isn't added. But once the water is added, if you work it much, it will toughen and ruin the crust. And make sure your work surface and rolling pin are well floured. The reason I use 3 cups flour is that I have deep dish pie pans and they require the extra dough.

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Old 11-11-2009, 10:08 AM   #26
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Could I use shortening and/or margarine? No, no I am not a vegetarian, G-d forbid. I just don't want any dairy.
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Old 11-11-2009, 12:15 PM   #27
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Charlie, Mom and Gram both used just shortening. As long as it's not for a tart shell (shortening alone may make the shell more fragile) you don't take a pie out of its pan to serve.

Apples for pie: The best that are widely available are Golden Delicious and the new Honeycrisp. Red Delicious become mealy and fall apart when cooked in any application.

I prefer a mixture of tart and sweet apples for pies, but mainly very crisp.

I have an article on my Facebook page about an impartial test that was done on apples for pie and baking, and Granny Smith lost in every test! I will post it tonight. Can't get on FB here.
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Old 11-11-2009, 12:33 PM   #28
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I use a mixture that always starts with granny smith. I love mixing them with spartan or macs, but lately I have found the combination of grannies and gala apples to be very tasty and a nice combination of textures and tart/sweet.
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Old 11-11-2009, 02:57 PM   #29
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I like a mix of Granny Smith apples and Honeycrisp apples.
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Old 01-13-2010, 02:27 PM   #30
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I tried baking apple pies with whatever I find available at that time in my house, I always find Granny Smith is the best.

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