Apple Pie

Apple Pie

By: Mary Chesney

Crust
Unbaked 8 inch double crust recipe as posted below.

Filling
3 cups peeled and sliced tart apples*
1/4 cup sugar
3/4 cup water
1 cup plus 2 tablespoons sugar
3 to 4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons butter or margarine

Heat oven to 425 degrees.

For filling, combine apples, 1/4 cup sugar, and water in saucepan. Cook on medium heat until apples soften and become more transparent. Drain apples, reserving both apples and 3/4 cup liquid.

Combine 1 cup plus 2 tablespoons sugar, flour, cinnamon, nutmeg, salt, and vanilla in saucepan. Add reserved 3/4 cup apple liquid. Cook on medium heat until mixture comes to a boil and thickens. Add butter and reserved apples. Stir until apples are coated. Spoon into unbaked pie crust.

Cover with top crust. Fold top edge under bottom crust. Flute with fingers or a fork. Cut slits or design in top crust for escape of steam.

Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 25 to 35 minutes or until crust is brown. I usually always turn my oven on broil to achieve the golden crust but watch carefully or it will burn.

*I use Granny Smith apples and have found that 1 apple is just about equivalent to 1 cup of sliced apples.

8 or 9 inch Double Crust
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water

Combine flour and salt in bowl. Cut in shortening (I use a fork) until all flour is blended in to form crumbs. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough in half.
Press a dough ball between hands to form a 5 to 6 inch "pancake". Flour rolling surface and rolling pin (I use an old Tupperware glass) lightly. Roll dough into a circle. Trim one inch larger than upside-down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Prick bottom and sides with a fork to prevent shrinkage. Add pie filling.
Roll the second dough ball and lift onto filled pie plate. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust.
Bake according to directions.

Chicken Pot Pie

Chicken Pot Pie

by: Mary Chesney

1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup chopped carrots
2 garlic cloves minced (I use 1 heaping teaspoon minced garlic)
1 tablespoon canola oil
3 cups cooked, cubed chicken
2 cups cubed potatoes, uncooked
2 cans cream of mushroom soup
1 (20 oz) roll of McKenzies frozen corn or 1 can peas, drained
3 tablespoons butter
1 can mushrooms, drained
2 cups chicken broth or 2 cups of water with 3 chicken bouillon cubes

salt and pepper to taste
2 (10-inch) pie crust recipes (below)

Heat oil in a large skillet or pot. Saute garlic, onions, green peppers, and carrots until tender. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Prepare 2 recipes of a double 10-inch pie crust. (I usually do this first. You will be rolling out 4 separate pie crusts.) Place two rolled pie crusts into two separate pie plates or souffle bowls. Prick dough with a fork. Pour chicken mixture equally into both pie crusts and cover with the top pie crust. Fold top crust edge under bottom pie crust edge and press down with a fork. Cut slits in the top pie crust.

Cook at 400 degrees for 30 minutes or until golden.

Yield: 2 (10-inch) pies

Pastry for 10-inch Double Pie Crust

2 2/3 cup plain flour
1 teaspoon salt
1 cup shortening
7 tablespoons cold water

Combine flour and salt. Cut in shortening with fork until all flour is blended into pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Mix with fork until dough forms a ball. Divide dough in half and roll each half separately. Press first dough ball between hands to form a 5 or 6 inch "pancake". Sprinkle flour on surface and roll dough into a circle. Fold in half twice to form quarters. Place in pie plate and unfold. Prick bottom and sides with fork to prevent shrinkage.

Graham Cracker Pie Crust

Graham Cracker Pie Crust
From: Mary Chesney

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Chocolate Pie

Chocolate Pie
From: Mary Chesney

2 1/4 cups sugar
3/4 cup cocoa
pinch of salt
1 heaping cup plain, all-purpose flour
Mix in heavy pot.

To dry mixture add:
3/4 cup evaporated milk (1 small can)
4 cups water
5 egg yolks---save egg whites for meringue if desired
2 tablespoons butter or margarine

Cook until thick on low to medium heat stirring constantly. Let cool. To cool, set pot in cold water (in sink) and stir until cool; then add 1 teaspoon vanilla, stirring until well blended. Pour into already baked pie crust.

Top with meringue if desired.

YIELD: 2 pies

Classic Crisco Crust for two 9-in pies

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water

1. Combine flour and salt in bowl.
2. Cut in shortening using pastry blender (I use a fork) until all flour is blended in to form pea-size chunks.
3. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.
4. Divide dough in half.
5. Press dough ball between hands to form 5 to 6 inch "pancake". Flour rolling surface and pin lightly. Roll dough into a circle.
6. Trim one inch larger than upside-down pie plate. Loosen dough carefully.
7. Fold into quarters. Unfold and press into pie plate.
8. Fold edge under and flute with fingers or press with fork.For recipe calling for unbaked pie shell, follow baking directions given in that recipe. For recipe calling for baked pie shell, heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.