Jeff brought home a sack full of apples from a coworker several weeks ago.
So this morning while Gavin took a nap, I made pies.
I mixed up a double batch of never fail pie dough and lined 4 pans.
Then I peeled and sliced all the apples and mixed them with sugar and cinnamon.
3 of the pans I used had a small rim and the whole pie fits perfectly into a gallon freezer bag.
Pan #4 had a big rim and would not fit, so I wrapped it in freezer paper and will bake it first.
I froze the pies unbaked. I will leave them frozen and bake them just like you would a frozen Mrs Smiths pie.
After I trimmed the 4 pies, I had a good size pile of dough trimmings left. I also had some sliced apples left.
I know all the TV cooking hosts say to never over work or reuse crust scraps because they will be tough, well, I broke that rule and used those scraps to make one more pie. I baked it today and Gavin and I enjoyed some with our lunch. That re-worked crust was flaky and tender and I am so glad I did not throw those scraps away.
Never Fail Pie Dough (I doubled this recipe today)
4 cups all purpose flour
1 T sugar
2 t salt
1 1/3 shortening - I used regular Crisco, butter flavor would be good too
1/2 C water
1 T vinegar
Mix together dry ingredients. Cut in shortening until it is fine crumbs.
Mix the water, vinegar and egg together.
Add the liquid ingredients to the dry ingredients. Toss with a fork just until it is all mixed together.
Divide into 4 parts.
Shape into balls, then roll out on floured surface.
This will make 4 9 inch pie crusts, maybe 5.
This is what the sink looked like after lunch and pie making - I guess this is why some people don't cook much as they don't like to do the dishes.
Actually, they only took about 5 minutes to wash up.