9 Inch Apple Pie Crust Filling Recipe 445 Food

CLASSIC APPLE PIE WITH PRECOOKED APPLE FILLING

Steps:

• Combine flour, sugar, and salt in a food processor by pulsing a few times. Add the very cold butter cubes (2 sticks, equivalent to 1 cup) and pulse a few times until a pea-size coarse meal forms. Add the buttermilk and run the food processor continuously for several seconds until a dough forms. At first, it will look like it's not coming together but it will.
• Transfer onto a non-floured clean surface. Press to form a dough. Divide the dough in half. Roll each half into balls and flatten into thick disks. Wrap each disk with plastic wrap and chill in the fridge for at least 1 hour or overnight. Before using, let it sit on the counter for 15 minutes to slightly soften it.
• Peel apples and cut out the core. Then cut into 1/4 inch slices. They should all be cut to the same size for even cooking.
• In a large deep skillet or Dutch oven over medium heat, melt 1 tablespoon unsalted butter and add the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook, stirring for about 10-15 minutes until apples have slightly softened but not lost their shape.
• Sift and sprinkle 1-2 tablespoons cornstarch and mix (start with 1 tablespoon and add more if needed. The amount of cornstarch depends on the amount of juices released by the apples). Bring to a simmer and cook for an additional 3-5 minutes until juices thicken. If not thick enough, add more cornstarch little by little, stirring. Note: sifting the cornstarch beforehand prevents clumps from forming.
• Set aside and let cool at room temperature. Tip: to speed up the cooling process, transfer the apple filling to a large shallow bowl or a large pan.
• After the filling has cooled down, preheat oven to 400 degrees F.
• Cut remaining 1 tablespoon of cold butter into small cubes. Set aside.
• Get a 9-inch round pie pan ready. Roll out the dough to a 12-inch circle using a rolling pin on a floured surface to about ¼ inch thick. Repeat for the second disk.
• Transfer dough to a 9-inch pie pan. Fill with the cooled apple pie filling and dot with the remaining 1 tablespoon butter cut into small cubes. Cover the pie with the second rolled out dough. Trim any overhang or excess dough. Seal edges with a fork or with your fingers. Make a few slits at the top to let the steam escape. Alternatively, you can make a lattice pattern. For instructions, see the "How to Make a Lattice Pie Crust" above.
• If you made a lattice top, refrigerate the pie for about 15-20 minutes. If you did not, skip this step.
• Make the egg wash by whisking the egg with heavy cream or milk. Brush the pie dough with egg wash and sprinkle with coarse sugar if desired.
• Place pie on a large baking sheet and bake for 25 minutes at 400 degrees F. Remove pie from oven and put a pie crust shield or cover edges with foil. Lower oven temperature to 375 F and bake for an additional 30-35 minutes until golden brown and bubbly.
• Let it cool on a wire rack for 3 hours before serving. Trust me, if you cut into it before it has cooled down, it will fall apart (been there, done that). Enjoy!

LATTICE CRUST APPLE PIE

Steps:

• To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
• To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
• Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
• Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
• Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

APPLE FILLING FOR PIES

Steps:

• Sprinkle lemon juice over apples in saucepan.
• Mix next four ingredients together and add to apples.
• Mix well.
• Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened.
• Remove from heat and cool.
• Fill a well chilled 9 inch pastry lined pan and cover with top crust.
• Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.

THE BEST APPLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
• To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
• Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
• Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
• Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
• Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

9-INCH APPLE PIE (CRUST + FILLING) RECIPE - (4.4/5)

Steps:

• CRUST: 1. Put flour and butter into bowl 2. Using your clean hands, rub butter and flour between your fingers so the mix turns into fine grain-like texture 3. 1 tbsp at a time, mix cold water into dough just until it forms into a ball. 4. Cover bowl with wrap and let the dough rest in the fridge for 1 hour - WHILE DOUGH IS RESTING - FILLING: 1. Wash + peel + slice apples to your liking. I sliced mine thinly. Place in bowl 2. Pour 1/3-1/2 cups of sugar (depending on the apple's natural sweetness) into the bowl 3. Add cinnamon + flour + lemon 4. Mix until combined - AFTER 1 HOUR - 1. Roll out dough using rolling pin. Size should be 9 x 14 approx. 2. Place pie pan upside down on dough and cut 1 inch away around the circumference 3. Set aside pie pan and place rolling pin on one edge of the dough 4. Pick up the edge of the dough and place on roller 5. Wrap the dough around rolling pin to pick up the dough 6. Unravel dough on to pan and fit the dough in it 7. Fill pan with apple mix - LATTICE PATTERNS - 1. With the remaining dough, cut into ten straight strips - 5 for horizontal use and 5 for vertical use 2. Place five strips on the pie vertically 3. Flip back every other strip and place 1 strip horizontally 4. Place back the strips that were flipped 5. Flip back every other strip that weren't flipped on step 3 6. Place 1 strip horizontally and place back the strips that were flipped 7. Repeat pattern 8. Seal pattern ends with the dough around the edges 9. Place pie in fridge for five minutes to rest - PREP EGG WASH - 1. Beat egg and water 2. Brush the mixture on the pie dough - BAKE TIME - 425 degrees for first 20 mins 350 degrees for remaining 20 mins - COOL COMPLETELY + EAT :) -

PERFECT APPLE CRISP PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix apples, 1/4 cup brown sugar, white sugar, 1/4 cup flour, and cinnamon together in a bowl.
• Combine 3/4 cup flour, oats, and 2/3 cup plus 2 tablespoons brown sugar in a bowl. Drizzle melted butter over flour mixture; stir until crumbly.
• Pile apple mixture into the pie shell. Scatter crumbly topping over apples.
• Bake in the preheated oven until apples start to soften, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft and topping is browned, about 40 minutes more.

APPLE PIE

Steps:

• Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.
• Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.
• Preheat oven to 400 degrees F.
• Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.