Who said the Herb Drying basket was only good for drying herbs? It's perfect for carrying, housing, and serving up pie. Also great for housing hot steaming mugs of tea but that's another story.
My famous Apple Pi-2-Di-4 has been around since we owned a farm in Montana with two acres of orchard andgarden. As a new farmer I was under the impression that EVERYTHING we grew had to be preserved in some manner or another. This of course was pre-basketry business days but I still kept the recipe.
My Mom taught me the age old art of "cooning corn" which basically meant stealing it. Why she thought it was a good idea to steal field corn I have no idea but now I "coon" apples from old trees along the side the road that are long forgotten from their original owners. I'm sure they are culls at best but they are still good (and free).
Here's my famous pie, best served up in a duo-purposed Appalachian Herb Drying Basket.
Jill's Apple Pi-2-Di-4
2 cups plus 1 tablespoon flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening
3 tablespoons water
Crumb Topping (recipe follows)
3/4 cup brown sugar
1 teaspoon cinnamon
Prepare Pie Crust: In large bowl combine 2 cups of flour, sugar, and salt. Cut shortening into flour mixture. Gradually add water until stiff dough forms. Form dough into 2 balls, refrigerate until needed.
Crumb Topping: 1 cup flour, 1/3 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, cut in 1 stick butter (1/2 cup)
Peel, core, and coarseley chop apples. Combine with brown sugar, cinnamon, 2 tablespoons flour, mix well.
Back to pie crust: Roll out smaller ball of dough to 11" round. Invert pastry into 9" pie plate.
Transfer apple mixture into pastry lined pie plate. Roll out second rust and place on top of mounded apple mixture, cut several steam vents.
Top crust with crumb topping.
Heat oven to 375 degrees, bake 30 minutes, turn oven down to 350 degrees and bake 40 minutes more
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