|The pastry handles beautifully!|
I have had the apples for a week now but they were picked the same day I got them so there is no big rush there. Yesterday morning I got another round of shots in both knees so it takes me a day or two to get back to full speed. I am thinking tomorrow morning I will do the first 10 pounds. I expect that to be enough for 3-4 pies depending on the amount of waste.
I really do like the canned apple pie filling I have made the last 2 years and I prefer the cooked apples. But, after coming across a Cooked Apple Pie filling you freeze in my Ball Blue book and thinking to adapt that to the method I used for the Frozen Peach Pie filling I am anxious to do a test batch!
But first things first! Yesterday I saw while doing my hand sewing, Melissa d'Arabian on her $10.00 Meals Program this Pie Crust she made in the processor. I have made this basic recipe before and had issues of the butter getting too warm to work easily. Her specific tips about dicing the butter and placing it in the freezer and then using the pulse action of the food processor sound like "IDEAS I WISH I HAD THOUGHT OF!"
|Cut the butter into dice like pieces and stick in the freezer a while before making the crusts.|
|Freezing butter wrappers comes in so handy for greasing pans and dishes and no messy hands!|
2 sticks of butter, cut to dice and frozen
2 1/4 C. flour
1 t. salt
1/2 C. cold water (8-10 T.)
|When the dough comes together you are ready for the nest step.|
|This is the easiest pie dough ever!|
|Ready for the refrigerator or freezer.|