As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
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There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
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Moving on with the current of the years.
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To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
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So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
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I've been trying to make an apple pie...unsuccessfully I may add. The first time I used granny smith apples but it was to tart, today I used red apples. came out ok. The pie crust was a little to hard, I didn't add shortening only used butter.
TIA!
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Get the flat kind of pie crusts, the ones that roll out. Lay down a little flour, and "sugar in the raw" on your counter, and roll the crust on top.....that way the crusts pick up the sugar. Take 6 large granny smith apples, and cut them up. I put mine in ice water when I cut them. Drain off water and ice, and then cover the heck out of the apples with brown sugar and cinnamon and tapeoka ( raw). I don't measure the ingredients, but if I had to guess like 1.5 cups brown sugar, 4 tblsp cinnamon, and 4 tblsp tapeoka. Toss and toss until they are covered in it. Add 2 tbsp baking powder. Then poke the bottom crust with a fork a few times over the bottom and sides. Dot butter over the bottom, then add a layer of apples, then dot butter, then the next layer of apples, etc. all the way up. Dot the top layer with butter, and then put on the top pie crust. Take a papertowel, and soak up a little milk, and rub on the top of the pie crust, and then sprinkle a tad more sugar in the raw on top. Bake 45-60 min on 350. YUM!
My recipe for apple pie is very simple.
Go to the grocery store...go to freezer section...pick up Mrs Smith Apple Pie...take home...cook per directions on the box.
I never seem to have time for apple pies. Make lots of other stuff, but pies....just never seem to get to those.
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My recipe for apple pie is very simple.
Go to the grocery store...go to freezer section...pick up Mrs Smith Apple Pie...take home...cook per directions on the box.
I never seem to have time for apple pies. Make lots of other stuff, but pies....just never seem to get to those.
I actually love to bake!! Apple pie & chocolate chess pies are my speciality!! Anytime I have to take a dessert somewhere, those are what I'm asked to bring. I do howevere, use Pillsbury frozen crusts now. I also bake a lot of cakes & cookies. When DD was on a dance team, we would have long competitions, sometimes 12-14 hr days. I used to bake enough cookies for our whole team & family. I had 2 of the really big tupperware containers full.
I actually love to bake!! Apple pie & chocolate chess pies are my speciality!! Anytime I have to take a dessert somewhere, those are what I'm asked to bring. I do howevere, use Pillsbury frozen crusts now. I also bake a lot of cakes & cookies. When DD was on a dance team, we would have long competitions, sometimes 12-14 hr days. I used to bake enough cookies for our whole team & family. I had 2 of the really big tupperware containers full.
What is a chocolate chess pie? It sounds wonderful! I also LOVE to bake and am always looking for something new to try.
As for my apple pie recipe it's very simple.
I use a refrigerated crust from the store unless I'm feeling really ambitious and make my own. But the recipe is:
1/3 Cup sugar
1/4 Cup flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
pinch of salt
4-6 granny smith apples
2 Tbsp butter
Mix the sugar, flour, nutmeg, cinnamon, and salt together in a bowl and set aside.
Slice up the apples, then toss in above mixture.
Put bottom crust in pie plate and fill with apples
Dot with butter
Cover with the top crust and pinch edges together
Make some slits in the middle of top crust (about 4 just to vent the pie)
Bake at 425 for 40-50 min, or until pie is golden brown
Check at about 20 min in and cover edges of pie with aluminum foil if they are getting to brown.
What is a chocolate chess pie? It sounds wonderful! I also LOVE to bake and am always looking for something new to try.
As for my apple pie recipe it's very simple.
I use a refrigerated crust from the store unless I'm feeling really ambitious and make my own. But the recipe is:
1/3 Cup sugar
1/4 Cup flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
pinch of salt
4-6 granny smith apples
2 Tbsp butter
Mix the sugar, flour, nutmeg, cinnamon, and salt together in a bowl and set aside.
Slice up the apples, then toss in above mixture.
Put bottom crust in pie plate and fill with apples
Dot with butter
Cover with the top crust and pinch edges together
Make some slits in the middle of top crust (about 4 just to vent the pie)
Bake at 425 for 40-50 min, or until pie is golden brown
Check at about 20 min in and cover edges of pie with aluminum foil if they are getting to brown.
Chocolate Chess Pie is a smooth chocolate filling with a slightly crunchy crust just like a regular chess pie. There are great. I will post my receipe later. I have to get out my book. I will post the originial as well as the changes that I make to it.
what type of red apples did you use? i would never ever in a million years use red delicious. if granny smiths are too tart for you, i always use johnathan or johnagold. there the ones labeled as baking apples. i don't have time at the moment to type up my recipe for you, but i might later.
I love Granny Smith apples in pie. I cut them up & put them in a pan. I add my cinnamon & sugar or Splenda if I'm making a sugar-free version. I add a little water & heat those together until the apples are well cooker before putting them in a crust. The apples absorb the sugar and aren't too tart anymore.
I use the recipe on the pillsbury crust box. I generally use more than one kind of apple, so that there is a balance. We like empires, so that is usually one, but I play around with the other choice. I have to say my apple pies have always turned out well, and I make them several times a year, at least!
I typically use a blend of apples - Jonamac, Cortland and Macouns and maybe Macintosh. I slice them thinly and soak them in cold water with lemon juice in it while I peel and slice them all. Then I mix the slices with white sugar, brown sugar, nutmeg, cinnamon and a little powdered ginger. Not sure of amounts, I just approximate. I use refrigerated pie crust brushed with egg white and a little white suagr sprinkle.
I usually use 2 or 3 different apples, 1 of which is always macintosh. Cortlands and Braeburns I've used before too. For a little extra somethin', I dot the top of the apples with butter before you put on the top crust (or the crumb topping, whichever way you do it). And I put brown sugar in the apple mixture too, along with the cinnamon, nutmeg, and white sugar. Just adds that little bit!
And if you do make your own crust, try using shortening AND butter. Extra flavor and nice and flaky. Don't overwork your dough either, makes it tough. Make sure the dough rests for enough time in the fridge (at least 30min, 1 hour is better) before you roll it out, and maybe even stick the rolling pin in the fridge too. Dough likes to be cold. My problem is I can't roll a circle. No matter what. I always end up making patches to complete the crust in the pan. Oh well, it turns out just fine and nobody knows! Good luck!
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Tanya
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I use a variety of apples too. I generally just by the refrigerated crusts (or use a recipe from my Betty Crocker Cookbook). I use an apple corer peeler slicer (mine is from Pampered Chef) and slice up about 6 apples. I layer them a sprinkle of flour, brown sugar, cinnamon, nutmeg, and a pat of butter broken into little pieces. I keep layering until the apples are all used and then top with crust and bake for 45 min. or so at 350. It always turns out delicious. I taste the apples and if they're super-tart, I just adjust with a little more brown sugar.
I just got a recipe from a co-worker and tried it out....it is so easy and delicious...and I will be making this for Thanksgiving...
Apple Pie
1 pillsbury frozen pie crust
6-7 granny smith apples
1 cup flour
1 cup sugar
1 egg
1 stick melted butter
cinnamon....no amount was given....I just added to taste (before I added the egg into the mixture)
Mix together the flour, sugar,egg and melted butter...it forms a paste texture. Slice the apples.
Put a layer of sliced apples into the pie shell
put a thin coating of mixture over apples.
repeat ending with a coating of mixture covering the apples.
Bake at 350 for 45 minutes
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Oh well, it turns out just fine and nobody knows! Good luck!
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