Southern Washington Shredded Apple Pie
I wanted to make a “different” Apple pie, I adapted this recipe from a Southern Living cookbook ‘Cooking For Company’. I believe it was called something like “Mrs. Cheney’s Shredded Apple Pie”. I made it during Washington’s apple harvest.
6 – 8 Servings
1 recipe for pie crust (recipe below).
1 c. sugar
1/2 c. butter, melted
4 c. shredded apples, unpeeled
2 tsp cinnamon
1 tsp. vanilla
1/4 tsp. salt
Roll out pie crust and line pan, roll out top crust. Set aside.
Place eggs in large bowl, beat well. Add sugar and butter beat well.
Stir in salt, vanilla. and cinnamon.
Stir in apples.
Spoon into pie shell and top with lattice crust, pinch ends together.
Bake at 350 degrees for 1 hour and fifteen minutes. Serve warm.
2 1/2 c. flour
3/4 c. butter, cut into at least 8 pieces
1/4 tsp. salt
4-6 T. cold water
Measure flour and salt into a bowl, add butter. Using a pastry knife or two butter knives, cut butter into flour until it is in pea sized clumps. Add water a few tablespoons at a time, start with 3 and stir.
Mixture should still be fairly dry, knead together dough by hand, adding water a spoonful at a time as needed until smooth and all flour is incorporated.
Keep in mind it is always easier to add a little more water as you knead the dough, rather than having to add more flour. Don’t fear the water, but don’t overdo it. If it does get too sticky add more flour a few tablespoons at a time until it forms a smooth ball.
Divide into two balls, one slightly larger than the other, (use the larger one for the bottom crust). Cover with wax paper and set aside for at least 30 minutes.
Day 6 of the 9 Days of Pie – Washington Apple with 3 kinds of apples – Braeburn, Honey Crisp, and Granny Smith. Wasn’t crazy about this pie, very dry. (I willingly admit, I hate doing lattice crusts and it shows).