Monday, December 26, 2011

Bybee Apple Pie

Loving this apple pie is an essential part of being a Bybee. This apple pie is a classic part of birthdays, Thanksgiving, and Christmas...Carina even had it at her wedding. I know the recipe came from Wade's mom - Grandma Bybee - but I don't know where she got it from. It is so good that once make this, you will never want to have the old, traditional apple pie again.
CIMG0667
CIMG0666
CIMG0669 CIMG0670 Pie filling 
  • 1/2 cup sugar 
  • 1 teaspoon cinnamon 
  • 5 to 7 apples peeled and sliced thin
Mix together sugar, cinnamon, and apples.  Let it sit while you make the pie crust and topping, then pile it high in the pie shell.  Tip:  Cut apples with an apple slicer or be very meticulous when cutting.  Thin even slices really do make a difference.  Also, if you are buying apples, get Granny Smiths.  They are excellent in this pie.

Pie Dough 
  • 1 1/3 cup flour 
  • 1/2 t salt 
  • 1/2 cup Crisco 
  • 3 T water 
Cut together Crisco, salt, and flour until crumbly and then add cold water until it holds together. Roll out for the bottom of the pie.  Put in ungreased pie dish and make the edges pretty.  Tip:  Use a pastry cutter.

Pie Topping
  • 1/2 cup butter
  • 1 cup flour
  • 1/2 cup brown suger
Start with soft but not melted butter.  Cut together until crumbly. Heap over the top of the apples.  Tip:  Again, use a pastry cutter, it really makes a difference.

Bake pie at 400 degrees for 15 minutes and then another 45 minutes at 350 degrees.  It's delicious hot out of the oven or if you need to make it ahead of time.  It's also great for breakfast the next morning.

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