Mix
apples, tapioca, agave
nectar and flavor additions with exception
of butter in a bowl. Prick bottom Crust. Place in bottom
crust. *Place pats of butter over apples and add top
crust which has slits cut in it; seal and flute. Brush
top crust with agave and sprinkle lightly w/
cinnamon. Bake in Preheated 400 F oven for 35 to
40 minutes. Cover crust edges last 15 minutes with
aluminum foil or pie crust covers.
3
c. flour
1/2 tsp. salt
1 1/4 c. Crisco (cold)
1 egg
1 T. vinegar
1/4 c. cold water
Mix flour and salt. Cut in shortening until crumbly, and pieces of shortening
are no larger than a pea. Beat egg and mix with vinegar and water. Pour
the egg mixture into the flour mixture and mix until all the flour is
absorbed. Roll out thinly on a floured pastry board. This will make
two 2-crust or 4 single crust pies.
Why add vinegar to
your pie crust dough? When flour is mixed with water, gluten is formed--these are the protein
strands that are necessary in yeast bread making, etc. When making quick
breads the mixture is only mixed until blended--never overmixed--so
that too much gluten is not formed. The vinegar is used in your pie
crust recipe because the acid (along with the shortening) keeps the
gluten strands from getting too long-thus resulting in
a tender, flaky crust or pastry.
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