Gramma Pie Food

GRANDMA'S APPLE PIE

Steps:

• Preheat the oven to 375 degrees F.
• Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 14-inch circle. Line a 9-inch pie plate with the pastry, trim away the excess and crimp the edge.
• Roll out the rest of the pastry to 1/4-inch thickness. Cut the pastry into 1/2-inch strips. On a piece of parchment paper or waxed paper weave the strips of pastry into a lattice that will cover the top of a 9-inch pie plate with 1-inch of overhang. Refrigerate the pie shell and lattice for at least 30 minutes.
• Meanwhile, cut the apple quarters into 1/4-inch thick slices. Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt. Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash. Arrange the apples in the pie shell and dab the top with pieces of cold butter. Slide the lattice top over the apples. Press the pastry of the lattice firmly on the crimped edge to seal the 2 together. Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes.
• Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
• With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.

GRANDMA'S STRAWBERRY-RHUBARB PIE

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

GRAMMA MAGGIE'S APPLE PIE

Steps:

• For the filling: mix the sugar, flour, cinnamon, and nutmeg with apples and set aside.
• Preheat the oven to 375 degrees F.
• For the crust: mix the flour and salt with the shortening until crumbly. Add cold water and knead. Roll out 1/2 of the dough and place in an 8-inch pie tin. Cut off extra dough from around the edges. Poke with fork to prevent air bubbles.
• Place the apple mixture in the aluminum on top of the dough. Roll out the other 1/2 of the dough and place on top of the apples. Pinch dough around the edges to seal it. Poke the top of the pie with a fork gently. Sprinkle with sugar. Bake in preheated oven for 50 minutes to 1 hour.

GRANDMA OPLE'S APPLE PIE

Steps:

• Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
• Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes at 425°F (220°C). Reduce the temperature to 350°F (175°C), and continue baking for 35-45 minutes.
• Note: you might want to set a baking sheet under the pie to catch any drips.

GRANDMA'S APPLE PIE JAM

Steps:

• Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
• Measure sugars into a medium bowl and set aside.
• Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.
• Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars.
• Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating.
• Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

GRAMMA'S TOMATO PIE

Steps:

• In a greased 9x13 casserole put the following:.
• 1/2 of the peeled, sliced tomatoes. Top with bread slices (you may cut the bread to fit). In a separate bowl, melt butter. Add milk and all the seasonings and whisk together. Pour this over the bread. Sprinkly with the bacon bits and 2 cups of mozzarella cheese. Add another layer of tomatoes and the rest of the cheese. Bake at 350 for 40 minutes.

GRAMMA'S FAVORITE PIE DOUGH

Steps:

• In a medium bowl, or in a food processor, mix together flour and salt.
• Cut butter into small pieces and mix into flour.
• Add water. You want it just holding together, not wet and sticky, but not crumbly. Don't knead and work it too much.
• Chill dough before rolling out.
• Flour your surface and rolling pin, then roll out.