Bake the pie for 30 minutes, until the crust is lightly golden.

Tenderflake Pie Pastry is the go-to recipe for every Canadian prairie home baker I know that makes homemade pies. Each recipe makes enough for 6 single or 3 double shelled pies.Each of the six portions is wrapped securely, labeled and dated clearly.The discs need to rest for at least 30 minutes before rolling or can be frozen at this point, bagged in yet another tightly sealed container or bag to promote freshness.

I’ll freeze the rest of the dough to use another day. And how simple was it to make by making a syrup and pouring on the pie?

Fill pie with apple mixture. Stir in white sugar, brown sugar, salt, cinnamon, and water. Reduce the oven temperature to 375° and bake for 40 minutes longer, until the top is deep golden brown. Scrape the apples and their juices into the shell. The flour is carefully measured and combined with the salt.At this point, the fat must be cut into the flour. I always freeze mine, but if making the pie the same day, just rest the dough on the counter, but if making later, refrigerate the dough.I lightly flour the surface area and use a sleeve over my rolling pin when rolling pie pastry.

Just a touch.

Flute edge with floured fork or fingers.

This classic apple pie is just like grandma made.MIX together flour and salt in a large bowl. The Thermomix is a powerful machine, but the precision with which the fat is cut into the flour never ceases to amaze me.Once the fat is cut into the flour, I pour all dry ingredients into a large bowl and work the liquid in with my hands by pouring in slowly into the side of the bowl and lightly mixing the dry ingredients to absorb the wet.Sometimes the dough will come together in the bowl, and sometimes I pour it onto the counter to get the moist clumps to form together in a ball.

I just made 5 batches in 40 minutes with my Thermomix machine. Either way, the formula cannot be messed with if you want a flaky crust.Whisk flour and salt; cut in ice cold fat until it is pea sized or looks like slow cooking raw oats,In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup,Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together,Form gently into a ball; divide into 6 equal portions on counter,Refrigerate for 15-30 minutes if you are using right away, or,Freeze for future use by placing wrapped pastry dough in container, tightly sealed,When ready to use, roll out each portion on lightly floured surface; If pastry dough is sticking, chill for another hour or two,Transfer rolled pastry dough to pie plate,Trim and flute shells or crusts and bake according to your pie recipe,Project 2019: Valerie’s Personal Evolv Health Story.Project 2017: Cooking in the Kitchen With….Completed Project 2017 Posts: Cooking in the Kitchen With….Project 2017: Cooking in the Kitchen With… PARTICIPATE,Project 2017: Cooking in the Kitchen with….Schedule,, rendered lard, or 1/2 lard and 1/2 butter, cubed,« Vittoria’s Traditional Italian Biscotti with Almonds and Orange Zest,The Canadian Food Experience Project Challenge Six: Green Tomato Mincemeat ».Your email address will not be published.Apple Season In any case: Make Pie!Weigh 850 grams flour and 10 grams salt into TM bowl; whisk for 3 seconds at speed 1-2,Weigh 1/2 of 465 grams ice cold fat into TM bowl; cut into flour for 3-5 seconds at Turbo,Weigh in remaining fat; cut into flour from 0-10 for 5 seconds,Empty dry ingredients with fat cut into it into large bowl; gradually pour liquid around the edges of mixture, combining by hand, adding only enough for dough to cling together,Form gently into a ball; divide into 6 equal portions,Wrap and label portions; rest for 15-30 minutes before using, or,Freeze by placing wrapped pastry dough in container or labelled and dated freezer bag, tightly sealed,Thaw in fridge the night prior to using; roll each portion on lightly floured surface: If dough is sticky, chill for longer period,Transfer rolled pastry dough to pie plate; trim and flute shells or crusts and bake according to your pie recipe,I use a sleeve on my rolling pin which avoids any sticking.

Can't get easier than that. Making homemade apple pie is one of those tasks that really pays off. Whether you're craving a classic recipe or a twist, our collected favorites are sure to satisfy. BTW - this is no means a simple tasting pie! This is the exact recipe, from the side of the box. There is nothing better tha.brand new Gramsy, so be prepared to hear a lot about this new role in her life!Minute Steak Series: Vanja’s Garlic Schnitzel is a Weeknight Favourite,Fruit Bread: Helen’s Famous Canadian Holiday Fruit Bread,Keto Almond Bread: Project 2019 Evolv Health Total Reboot,Gruyère Cheese Shortbread Crackers: A Delicious Nippy Cheese Cracker,Sour Cherry Tart Ball Christmas 2016 aka Sour Cherry Dome Tart,The Best Ever Homemade Tomato Sauce: Healthy and Tasty,Homemade Hot Cross Buns: Helen McKinney’s Best EVER Recipe.