Saturday, MaryEllen and I got to spend the afternoon together while Dad and Donnie went into town to run some errands. I did not want to go into town because I had so much organizing to do before Monday. Don was off this weekend which is rare, so the kids had the weekend off of studies. Usually we do studies on Saturday. Don usually has two week days off.

Since I was staying home, Don and I decided to make it a time where we each spend our time with one of the kids. He took Donnie around town and then out to eat before coming home later that evening. I had some apples I have been meaning to make into a pie, so I decided to do this with MaryEllen.

She was so enthusiastic about making the pie, that I handed it over to her with my supervision. I peeled and cored the apples and she did the rest. I helped her roll out the crust, she did one and I did one. Other than that, she did it ALL!!!

The pie came out delicious. Don and Donnie came home, but were too full to have any. But they enjoyed a piece with vanilla ice cream the next day.

Recipe
Apple Pie
Pastry for 9-inch Two-crust Pie
2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

1. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface.

3. Heat oven to 425°F. On a floured surface, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and press firmly against bottom and side.

Apple Pie Filling
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Dash of salt
6 cups thinly sliced pared tart apples
2 tablespoon butter

1.Heat oven to 425°.
2.Prepare pastry.
3.Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples.
4.Turn into pastry-lined pie pan; dot with butter.
5.Cover with top crust which has slits cut in it; seal and flute.
6.Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
7.Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

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This entry was posted on Tuesday, October 7th, 2008 at 12:20 am and is filed under Recipes, The Kiddos. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.