PIE!!   Is there anything better than homemade apple pie? I think not!
Though apples are available all year they somehow turn into a new level of amazing in the fall; something about the smell of turning leaves and crisp air iterrupted by smells of a freshly baked apple pie make the change of season something to look forward to. Dispite what anyone says, making pies from scratch isn't hard at all. In fact, once you try (and succeed) at making your own pasty crust, you may never go back!

This apple pie recipe is simple, easily customized, and an automatic homerun absolutely anytime! It's a decadent dessert, so prepare yourself.
A wise man once said:  "You may have to serve out cake, but people will come to you for pie."

So, wanna make your own?

Step 1: Ingredients

The easiest and best recipe I've found to making pie crusts are found on the back of lard and shortening packages. It's the most obvious place once you find it, but you'd be surprised to know that many people (obviously non-pasty makers) don't know the first thing about handling lard or shortening. Lard, as you may know, is rendered pig fat. It is similar in consistancy and textute to butter, and in fact used in many of the same applications as butter as a substitute. It's a common ingredient in many traditional pastry recipes and adds a unique flavour, butter may be substituted but it's somehow just not the same. 

Lard and shortening pastry recipes found on packaging may vary but all use the same basic ratio of ingredients, here's what I used:
  • 6 cups cake and pastry flour (or 5 1/2 cups of all-purpose flour)
  • 2 tsp salt
  • 1 lb pure lard (or shortening)
  • 1 tbsp  vinegar
  • 1 egg
  • cold water
  • apples
You can use any kind of apple you like for this, but I like to make things a little different than the standard McIntosh variety. For this pie I used a mix of Granny Smith because they are tart, bitter and a little sour (just like me) and Gala as they are sweet and softer (also, like me). I've also been known to add a Yellow Asian or Bosc pear into the mix, because I like a little contraversy in my pie.

Other stuff you'll need:
  • lemon juice
  • vanilla extract
  • milk (1-2%)
  • sugar (any kind)
  • rolling pin
  • oven (preheated to 350 F), range, large pot
  • baking dish (mine was 7"x11")
<p>What a nice recipe. Using different types of apples sure is innovative. I also never used any vanilla but am curious about it.</p><p>For years now I have been using olive oil because it does not contain bad fats that harm our arteries and veins (create plaque formation) which we find in delicious butter and unfortunately in the lard which is also very good tasting. In your recipe I would use about 1 and 1/4 cup of olive oil as a substitute. Please do try it.</p><p>I also think that the little guy on the crust it real cute. I think of him as the moon man figure. Thanks for your thorough explanations too.</p>
Hmm, when I make pastery, all I use is just butter, ice water, and flour (fresh from the freezer, with a little salt added). I suppose this recipie is probably a little bit easier, because it doesn't have anything sticky like egg in it, but it works really well. I'll have to try it your way to compare, though.
Yummy! I just love it when a man bakes. Nice touch with the instructable robot!
Great pie!

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Bio: The only time I open my mouth is to change feet
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