Fuel for Recipes | Apple Pie
Dancers at any level of ability can burn lots of calories and need heathy fuel that supports the hard work of both the mind and body in dance.
Today’s featured recipe is recommended by Ballet 5:8 Company Artist and Ballet 5:8 School of the Arts Instructor Sam Opsal (Mr. Sam).
From Mr. Sam:
For November I am going to be sharing my favorite apple pie recipe, seeing as Thanksgiving is right around the corner.
This is a family recipe passed down from my great grandmother. The original recipe had all shortening which I have changed to half butter for a flaky and flavorful crust. Another thing to make this pie taste special is using a blend of apples, I find Pink Lady, Granny Smith and Gala work well for a mix of tart and sweetness. As with any pie it definitely takes some work but I think the finished result is worth it!
Photo taken by Mr. Sam of his finished recipe
Apple Pie
Pie Crust
2 cups flour
½ cup Crisco shortening
½ cup butter
3/4 tsp. salt
4 Tbsp. cold water
Combine flour and salt in mixing bowl. Cut Crisco and butter into flour with two knives or pastry blender until pieces are the size of large peas and mixture is fairly uniform. DO NOT OVER MIX. Sprinkle cold water (1 Tbsp. at a time) lightly mixing with a fork or spatula between each spoonful. Turn out onto floured surface, form into a firm ball with a minimum of handling, halve dough and roll out each half to 1/8" thickness. Avoid overworking dough. I usually roll between two sheets of wax paper for easy handling.
Apple Filling
4 cups thinly sliced apples(about 6 medium to large apples)
3/4 cup sugar
1/2 -1 tsp. cinnamon
1/4 tsp. salt
1 - 2 Tbsp. flour if apples are juicy
1 Tbsp. butter
In raw pastry shell put a layer of apples, sprinkle with mixture of sugar, cinnamon, salt and flour; repeat the process for two or three more layers to fill the shell. Dot with butter on top. Put top crust over it, seal, brush surface with milk and sprinkle with sugar. Bake in 425° oven for 40-50 minutes. Ovens vary—425° may be too hot. Also if top gets too brown in less than 40 minutes, put foil over it, but keep baking that long for the sake of the bottom crust.
Source:http://school.ballet58.org/fuel-for-dancing-apple-pie