Thursday, November 27, 2008

2 Crust Pies

Start with your basic pie crust recipe- doubled

Roll half of the dough and line pan

Don't trim yet

Put your filling in the crust
I used a canned apple pie filling for this pie

Roll out the rest of the dough for the top crust
The top crust needs to be vented to allow steam to escape
I like to use this design because it is the one that my
Mother and Grandmother always used
I take a butter knife and make two curved slits
then use the tip of the knife to make the smaller slots

Fold the crust and place ontop of your filling
Carfully unfold
Trim excess dough

Crimp the two crusts together
I pinch the dough between my thumb and forefinger and twist
Then I sprinkle the top with a mixture of cinnamon and sugar

Bake as directed for your filling
Apple pies are usually 40-50 minutes in a 350*F oven