Here’s the thing: a good pie starts with a good crust. Perhaps you have a crust recipe you absolutely love and are very happy to continue using. Or perhaps you get nervous at the thought of crust from scratch. If you fall in the latter category, shake off those fears! Making pie crust is really not as difficult as it seems, especially when you’ve got a fail-proof recipe like the one I’m about to share with you:
2-1/2c white flour
1 stick (1/2c) cold butter
1/2c (scant) ice water
Mix flour and salt. Cut in butter and shortening until mixture resembles course crumbs. Stir in ice water with a fork until dough forms a ball. Wrap in saran and chill for at least 30 minutes.
(Makes 1 double crust pie or 2 single crust pies.)
Now for the custard part:
1. roll out pie crusts and place in pie plates, crimping edges as desired.
2. fill empty crusts w/ peeled and sliced apples (we love a mix that involves at least a few cortlands)
3. combine 1-1/2c sugar, 6T flour, and 1tsp salt. Stir in 1c half & half.
4. Pour cream mixture over apples; sprinkle w/ ground cinnamon.
5. Cover loosely with foil. Bake @ 375* for 1 hour. Remove foil; bake 15 minutes or until apples are done.
This is the traditional Sinclair Christmas dessert, though some of us (*cough* Louissa *cough*) would eat it all year ’round because it’s just that good. Perhaps it will be just the thing to help you establish a dessert tradition of your own for a special family occasion!