THE BEST APPLE PIE
We love using a variety of apples in our pie; it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.
Provided by Food Network Kitchen
Categories dessert
Time 10h45m
Yield 10 servings
Number Of Ingredients 17
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.)
ALWAYS PERFECT APPLE PIE
Perfect is right! This apple pie is filled with delicious spiced apples with a caramel glaze. The glaze not only coats the apples, but it's also brushed on the crust turning it a beautiful golden brown when baked. Each bite of this pie is filled with caramelized apples and a flaky spiced crust. It's so delicious and perfect for...
Provided by Brad Nichols
Categories Pies
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. Place 1 pie crust in the bottom of pie plate. Unroll second pie crust and cut into 'strips' of pastry.
- 2. Melt butter in large saucepan over medium heat.
- 3. Add flour and stir together until smooth.
- 4. Add white and brown sugar, water, vanilla, cinnamon, and nutmeg.
- 5. Stir together until smooth, simmer for 3-4 mins.
- 6. Add apples and toss to coat.
- 7. Add coated apples to pie plate; reserve some remaining liquid.
- 8. Lay pastry strips over apples in a criss-crossing pattern and press ends to the top edge of bottom pastry. Use the longest pieces for the middle of the pie, and the shorter pieces towards the outside, leaving about 1 inch in between rows.
- 9. Crimp the edges closed.
- 10. Lightly brush the top of pastry lattice with some remaining sugar syrup mixture.
- 11. Drizzle any remaining mixture over the pie allowing it to run down into the apples through the pastry lattice.
- 12. Bake at 425 for 15 minutes.
- 13. Reduce heat to 350 and bake for another 40 mins.
PERFECT APPLE PIE
Many cooks are intimidated by pastries and pies, thinking they'll make a mistake with the dough and ruin the recipe. The fact is, most of the errors that cause problems are easily preventable, and achieving perfection is simply a matter of mastering some basic techniques. This recipe will help ensure great results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
- In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
- Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.
PERFECT APPLE PIE
Says Judy Oudekerk of St. Michael, Minnesota, "This is one of the best apple pies I've ever tasted."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. , In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes more or until crust is golden and filling is bubbly.
Nutrition Facts : Calories 479 calories, Fat 22g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 326mg sodium, Carbohydrate 67g carbohydrate (37g sugars, Fiber 3g fiber), Protein 4g protein.
THE BEST APPLE PIE EVER
A perfect blend of unique flavors comes together to make this amazing apple pie. I just came up with it one day when I couldn't find an apple pie recipe that was appealing.
Provided by Laura
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust.
- Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal.
- Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 42.6 g, Fat 15.2 g, Fiber 4 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 235.3 mg, Sugar 18.5 g
PERFECT APPLE PIE!
This is a very simple apple pie recipe, and one that I have always had success with, it is the one I always choose when I want to make a perfect apple pie. Of coarse you can use your favorite pie crust recipe if desired. Remember, use only Granny Smith or Pippin for this pie otherwise you will end up with a mushy filling. This pie can also be made with a crumb topping instead of a top pastry crust see recipe below. Once you try this recipe for apple pie you will always come back to it! The amount of apple filling is enough for one large 10-inch deep-dish pie or divide in half and make two 8-inch pies, also the crumb topping for this recipe is enough for two small pies.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h45m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Prepare a double pie crust as directed.
- Roll out one disk on a lightly floured surface into a 12-inch circle and place the pastry in the pie plate.
- Gently press the dough into sides pie plate leaving an overhang of crust.
- Refrigerate while preparing the apple filling.
- Set oven rack to the second-lowest position and heat to 425 degrees.
- Peel, core and slice the apples into 1/2-inch slices (no larger than 1/2-inch).
- Place in a bowl and gently toss the apples with the fresh lemon juice.
- In a small bowl combine sugar, flour, cinnamon, salt and nutmeg (if using).
- Add the sugar mixture to the apples and toss well to coat.
- Transfer the apple mixture into the chilled prepared crust and mound the apples slightly in the center.
- Dot with 2 tablespoons butter.
- Roll out the second pastry, and place over filling.
- Flute the edges together.
- Make several slits in the top crust to allow steam to escape (if the pie dough is too soft, place in the freezer for 10 minutes).
- Whisk an egg white with a fork, and brush onto top of crust.
- Sprinkle with sugar.
- Place on a cookie sheet to catch any spills.
- Bake for 25 minutes.
- Reduce oven temperature to 375 degrees (leave the pie in the oven and do not open the oven door) continue baking for about another 30-35 minutes, or until the crust is deep golden brown and the fruit is bubbling.
- Transfer to a wire rack and cool for at least 4 hours before slicing the pie.
- TO MAKE PIE WITH CRUMB TOPPING: in a bowl combine 1 cup flour, 1/2 cup brown sugar, 1-2 teaspoons cinnamon; mix well with a spoon.
- Add in 1/2 cup COLD butter (no subs) cut into small chunks and mix together with your fingers to combine well.
- Add in some chopped walnuts if desired.
- Place in the fridge while preparing the pie.
- Make the pie filling exactly as directed, and dot with 2-3 tablespoons of butter before sprinkling on the topping.
- Bake as directed, but cover with foil the least 15 minutes of baking.
Nutrition Facts : Calories 3852.2, Fat 149.9, SaturatedFat 46, Cholesterol 61.1, Sodium 2494.6, Carbohydrate 618.9, Fiber 35.4, Sugar 381.8, Protein 33.2
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- Use All Butter. Many traditional pie crust recipes call for a mixture of butter and shortening, or for leaf lard—rendered fat that comes from around a pig's kidney.
- Form A Butter-Flour Paste, And Add Flour In Batches. This is where our easy pie dough diverges wildly from most pie crust recipes out there.
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CLASSIC APPLE PIE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category DessertAuthor Peggy CullenTotal Time 3 hrs 45 mins
- In a food processor, pulse 2 1/2 cups of the flour with salt and 1 teaspoon of sugar. Add 8 tablespoons of the butter and shortening; pulse until mixture resembles small peas.
- Turn dough out onto a work surface and gently press with the heel of your hand, then gather into a ball with a few quick strokes. Divide in half and form into disks.
- On a lightly floured surface, roll 1 disk into a 13-inch round 1/8 inch thick. Fit round into a 9-inch glass pie plate and trim overhang to 1/2 inch. Refrigerate pie shell.
- Peel, halve and core apples, then cut into 3/4-inch wedges and toss with lemon juice in a large bowl. In a 12-inch skillet, melt the remaining 8 tablespoons of butter over low heat; stir in brown sugar.
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