Aunt Lola’s Blue Ribbon Apple Pie
- 3/4 cup cake flour
- 3/4 cup all-purpose flour
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 4 tablespoons unsalted butter
- 5 tablespoons shortening
- 1 egg yolk
- 2 teaspoons distilled white vinegar
- 3 cubes ice
- 1/2 cup cold water
1. Measure butter & shortening onto a plate,
put into freezer for about 20 minutes.
Measure cake flour, all-purpose flour, sugar, salt and baking powder into large bowl. Mix.
Take 1/2 of the cold butter and 1/2 of the cold shortening, add to dry ingredients cut together
with a pastry blender.
Take remainder of the cold butter & cold shortening and cut in very briefly leaving visible pea-
sized chunks. Do not over process at this stage!
In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get
chilled, about 3 to 4 minutes.
Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time,
over flour mixture, mixing gently with a fork. The key to this is, you do not want a wet dough,
and you do not want to over mix. You will not use most of this mixture.
Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. Remove from refrigerator and roll out on well-floured surface to 1” larger than pie dish., using as
little flour as possible to prevent sticking.
Place dough in pie dish, turn under edges and flute dough. Set aside.
Dutch Apple Topping
- 1/2 c. Brown sugar
- 1/2 c. Cold butter
- 1 c. Flour
Blend with pastry blender
or fork and set aside.
Apple Pie Filling
- 6-7 c. Sliced and peeled Granny Smith apples
- 1 t. Cinnamon
- 1 t. Lemon Juice
- 3/4 c. Granulated Sugar
- 2 T. Flour
Mix all ingredients for filling and place in 9”
unbaked pie shell. Top with Dutch
Apple Topping. Bake at 425
degrees for 15 minutes then
350 degrees for 40-50 min.
PJ's Wildberry Cheesecake
This is a decadent, special occasion dessert often requested by my family. You can make this in a regular pie dish instead of a springform pan, but it won't be nearly as thick, and you will have leftover batter. When I'm making this for the family I keep the fruit topping in a bowl instead of mounding it on top as it lasts longer this way.
- 2 c graham cracker crumbs
- 1/4 c sugar
- 1/2 c unsalted butter, melted and cooled
- 2 lbs cream cheese, room temperature
- 1 c sugar
- 2 T lemon juice
- 2 t vanilla extract
- 4 large eggs, room temperature
- 1 1/2 c sour cream
- 3 T sugar
- 1/3 c seedless raspberry preserves
- 1 c strawberries, stems removed and sliced
- 1/2 c raspberries
- 1/2 c blueberries
Preheat oven to 350˚F.
Crust - Mix together crumbs, sugar, and melted butter until the crumbs begin to stick together. Press firmly into the bottom and 2" up the sides of a 9" springform pan. Wrap aluminum foil around the outside of the pan to catch leaks. Bake for 10 minutes. Let cool. Leave oven set at 350˚F
Filling - In large bowl combine cream cheese, sugar, lemon juice and vanilla extract. Using an electric mixer set on medium, beat until well blended. Add the eggs, beating after each addition just until combined. Poor the filling into cooled crust. Bake until the edges are set but the center still quivers slightly when the pan is shaken--about 1 hour and 10 minutes.
Topping - In a bowl stir together sour cream and sugar. When the cheesecake is done, spoon the mixture over the top and return to oven for 5 minutes.
In a pan over medium heat stir preserves until melted. Remove from heat. Add berries and mix until coated. Mound berries atop cheesecake just before serving.
When cooled, run a knife around the edges to loosen. Remove the foil from the pan and release pan sides. place pan on a plate and cut into wedges.