Green beans casserole
Candied Yams (make ahead of time)
Cranberry sauce (make ahead of time)
Apple pie (make ahead of time)
Fruit punch (make ahead of time)
I made the other two apple pies for my family with store bought apples, as I didn't like the apples I used for my friend's pies. I also made applesauce but I will blog about it some other time.
I can't believe that after I took so many pictures of the process, I deleted them all by mistake. See, that's what happens when you are the cook, the blogger, and the photographer all at the same time--you don't know your left from your right. Well, the most important thing is that this is a very good recipe and you could always go to the source of the recipe indicated above.
Thanks to the FoodNetwork site and Bobby Flay for a great recipe!
2 cups all-purpose flour
¾ teaspoon salt
1 cup butter (cold), or vegetable or shortening
2 tbsp. cold water
1 tbsp. white vinegar
5 Northern Spy apples (or suitable for apple filling)
¾ cup fine sugar
2 tbsp. all-purpose flour
1 tsp. cinnamon
2 tbsp. water
- In a food processor, combine flour and salt
- Cut the fat into the flour (butter, lard, or shortening)
- Pulse the processor and process until you get peas size bits of dough and it looks like course wet sand.
- Add ice water, one tablespoon at the time and process until it all comes together (it should still be a little crumbly.) Stop the processor. It doesn't matter if you still see a little bit of butter (that’s what you want—it will melt later on.)
- Remove dough from processor into a sheet of plastic wrap, and fold into a package.
- Roll the wrapped dough flat a little to help the dough come together.
- Place dough in the refrigerator for at least an hour. You can freeze any extra dough.
- Preheat oven to 400 degrees F.
- Meanwhile, peel, core and slice apples and place in a bowl. Add sugar, flour and cinnamon. Mix well. Set aside
- Dust rolling pin and work surface lightly with flour. Roll out dough to same thickness.
- Roll to a circle about 1-inch larger than pie plate.
- Carefully place one dough circle into pie plate and gently press into form of plate.
- Trim excess dough around the edge with the back of a knife.
- Place apple mixture in pie shell. Place second pie crust on top and tuck in the edges inside pie plate.
- Crimp edges with a fork.
- Beat 1 egg with two tablespoons of water and brush over the top crust.
- Cut slits in the top crust to vent out steam.
- Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.