1 1/4 cups White Lily (a Southern staple) all-purpose flour
1/2 tsp salt
1/2 tsp granulated sugar
1/4 cup unsalted butter, chilled and cut into small pieces
1/4 cup shortening, chilled and cut into small pieces
1 1/2 tsp sour cream
2-3 tbsp ice water
Combine flour, salt and sugar; cut in the butter then shortening until mixture is crumbly. Add the sour cream and lightly work in to the crumbly mixture until you can form a ball. Pour 1 1/2 teaspoons of ice water over dough and press down with a rubber or silicone spatula. Add more water, a drop or two at a time untilyou have a soft ball. Form into a disk, dust lightly with flour, wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.
Roll out dough and place into a lightly buttered 9-inch pie plate. Refrigerate while you make the apple filling.
Preheat oven to 375.
Filling:
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 tsp salt
1 1/2 tbsp White Lily all-purpose flour
2 tsp apple pie spice*
2 large eggs
5 medium Granny Smith or other tart apples, peeled and chopped
Vanilla ice cream for serving, optional
Using a mixer, combine butter, sugars, salt, flour, and apple pie spice. Add the eggs, one at a time, mixing after each. Stir in the chopped apples by hand.
Pour the filling into the refrigerated crust and bake at 375 30-35 minutes or until set. Cool completely on a wire rack before cutting to serve. Delicious with vanilla ice cream.
*May substitute 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp allspice.
Note: File Photo
I can remember my Grandma making these when I was little. She lived in the U.P. and I recall her telling us how she'd make these for my Grandpa's lunch when he went to work in the mines. They were so tasty, like the rest of her cooking and baking, she became the supplier of several of her "delicacies" - pasties, crunchy garlic breadsticks, pies - at the old Iron Inn. Her pasties were always so delicious dipped in Ketchup! She always made her own crust much like your crust recipe, but she only used small, diced up pieces of flat or round steak-I think flat-, carrots, potatoes, rutebega. I don't recall what else went in them, but boy oh boy reading this recipe brought back great memories of those delicious pasties!
ReplyDeleteI can remember my Grandma making these when I was little. She lived in the U.P. and I recall her telling us how she'd make these for my Grandpa's lunch when he went to work in the mines. They were so tasty, like the rest of her cooking and baking, she became the supplier of several of her "delicacies" - pasties, crunchy garlic breadsticks, pies - at the old Iron Inn. Her pasties were always so delicious dipped in Ketchup! She always made her own crust much like your crust recipe, but she only used small, diced up pieces of flat or round steak-maybe skirt steak-carrots, potatoes, rutebega. I don't recall what else went in them, but boy oh boy reading this recipe brought back great memories of those delicious pasties! Although she never ever used ground beef and/or pork for them, so that's different than the traditional I think.
ReplyDelete