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| Nellie Rose's pie crust |
Ingredients
2 Cups un-sifted flour
1 Teaspoon salt
¼ Cup milk
½ Cup Oil – to start with – the cheaper the flour you use the more oil you will need – add oil until mixture is moist and shiny (you don’t want the crust to be dripping with oil, if it is, it will not hold together).
9 inch deep or shallow pie pan – I like the glass ones, but I have also used the metal pans many times.
Cooking Instructions
Lay a piece of waxed paper on a slightly moistened counter top. Turn pie pan upside on waxed paper to be sure that the paper is at least 1-1/2 inches larger than the pie pan on the length if possible.
Place ½ of the mixed crust on the sheet of waxed paper.
Place a second sheet of waxed paper on top of mixed crust. Press down with hand until the crust is about ½ inch thick.
Roll out to the edge of the crust but not over the edge, rolling over the edge makes the edge thin. Turning the crust and rolling away from your will allow you to stretch the crust into a nice even circle.
When you think you have the crust rolled out large enough, turn the pie pan upside on it to be sure the crust extends beyond the pie pan at least ½”.
When the crust is large enough, remove the top sheet of waxed paper and carefully pick the bottom piece of waxed paper with the crust on it. Turn the waxed paper over so that the crust is centered in the middle of the pie pan.
Gently press the crust into the pan. With one hand holding the waxed paper and crust in the pan slowly peel the waxed paper off of the edges all the way around. Pull the waxed paper off of the crust as you would peel a piece of scotch tape from a piece of paper you don’t want to tear.
For a double crust pie, do not put the filling in the bottom crust until you have rolled out the top crust or the bottom will get soggy.
When you have rolled out the top for a double crust pie (measure as above only don’t turn the pie pan upside down, just hold it above the rolled out crust), make three slits in the crust, like this ( / ) to allow for venting. Put three small pieces of margarine in the bottom crust if desired then put filling in
bottom crust.
Remove the top sheet of waxed paper, be sure to pull ‘with’ the vent slits and not across them and carefully pick the bottom piece of waxed paper with the crust on it. Turn the waxed paper over so that the crust is centered in the
middle of the pie pan. Gently press the crust onto the edges of the pan. With one hand holding the waxed paper and crust on the edges of the pan slowly peel the waxed paper off of the edges all the way around. Pull the waxed paper off of the crust again being sure to pull ‘with’ the vent slits and not across them, as you would peel a piece of scotch tape from a piece of paper you don’t want to tear.
When you have removed the top piece of waxed paper, carefully crimp the edges of the top and bottom crust together with your fingers then holding the pie up with one hand, carefully cut off any excess crust with a knife.
For a double crust, fresh fruit pie bake at 375 for 30 minutes with the rack on the C (second from the top) position. Turn oven down to 350 and continue to bake for 10 more minutes. You may need to adjust the temperature and time dependant
upon your oven.
For a single crust, poke a fork into the crust in a couple of places to allow for venting and bake at 350 for 15 minutes or until golden brown.
Apple Filling
6 to 8 tart apples, pared, cored, and thinly sliced (6 cups)*
¾ to 1 cup sugar
2 tablespoons all-purpose flour
½ to 1 teaspoon ground cinnamon
Dash ground nutmeg
Dash ground cloves
I know this recipe is long, but I didn't want to leave out any of the instructions. I have given this recipe to many people over the years and only a few have been able to make it work for them without these instructions.
by Karen Greer Clough - My mother taught me this recipe ove 40 years ago. |
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