MUM'S IRISH APPLE PIE
Patricia D Page
"As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!"
·**pie crust recipe**
1 1/2 call-purpose flour
3/4 ccake flour
1 Tbspwhite sugar
1 cbutter, unsalted
1/4 csour cream
1/8 tsplemon juice
·** apple filling recipe**
5-6 largeapples, granny smith
1/2 cwhite sugar
2 Tbspall purpose flour
1/2 Tbspground nutmeg
1/8 tsplemon juice
How to Make MUM'S IRISH APPLE PIE
- Wash, peel, core and thinly slice your apples.
Squirt just a little lemon juice over apples.
Set aside until crust is ready.
- Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch pie pan.
- ***MAKING CRUST***
In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed.
Mix in sour cream and lemon juice.
Keep mixing until dough forms a ball;
dough may be slightly lumpy, this is fine.
Wrap dough ball in plastic wrap and allow to chill for 1 hour.
- Once chilled, take dough out of refrigerator and cut it in half.
Put the other half back in the fridge COVERED to keep cold.
- Roll dough to 1/8 of an inch.
Lift dough with rolling pin.
Place in pie plate.
Trim extra overhanging edges of pie crust.
- **MAKING APPLE PIE FILLING**
- To Make Filling: Place apples into pie shell.
In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
- Roll out top crust.
Remove pie from refrigerator.
Brush outer edge of bottom crust with beaten egg.
- Place second crust on top of pie; crimp pie shell edges together.
Brush entire top crust with egg and cut 4 steam slots into it.