I love Fall with the leaves changing, pumpkins everywhere, apple cider, and delicious apples from North Georgia. I went to Mercier’s Apple Orchard to get apples for pies for my husband, Tony.
We also picked up apple cider donuts and apple cider. They have a tasting bar where you can sample the apples that you’d like to buy, a bakery, honey, wine and more. Fun-filled apple day!
Here’s my favorite recipe for pie crust from Tony’s Aunt Val:
Vinegar Egg Pastry (German) – From
Tony’s Aunt Val Santoro
Makes enough
for one 9” or 10” double crust pie or two pastry shells.
1 egg
1 Tbsp. white vinegar
½ cup of ice
water
4 cups all
purpose flour
1 Tbsp.
sugar
2 tsp. salt
1 ¾ cups
Crisco butter flavored shortening
1. Beat egg lightly in a small bowl. Beat in vinegar and ice water. (I usually put all in a bowl and beat then.)
2. Combine flour sugar and salt in a
large bowl. Cut in shortening with a pastry
blender until mixture is consistency of blended coarse meal.
3. Add all but 2 Tbsp. of the egg
mixture and mix quickly with a fork until the dough can be gathered into a
ball. Sprinkle in the reserve mixture if
pastry seems dry. Wrap in plastic wrap,
chill thoroughly before using.
4. Shape and bake following the
directions in individual pie recipes.
5. I roll between sheets of plastic wrap
then flip onto the pie plate.
Enjoy!
Pam Santoro
#pies #apples #orchards #applecider #PamSantoroRealtor
