OLD-FASHIONED APPLE PIE
This double crust apple pie is the perfect way to welcome fall.
Provided by Southern Living Test Kitchen
Time 4h40m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Prepare the Crust: Using your fingers, mix together flour, butter, and salt in a large bowl until butter is well incorporated. Gradually sprinkle 2 to 4 tablespoons very cold water into mixture, kneading as you add water, until dough just comes together. (You may not need to add all the water.) Turn dough out onto a lightly floured work surface; knead until it forms a smooth ball, 2 to 3 times. Divide dough in half, and shape into 2 disks. Wrap each disk in plastic wrap; chill at least 2 hours or up to overnight.
- Unwrap 1 chilled dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle. Carefully fit dough round into a 9-inch deep-dish glass pie plate, leaving a 1 ½-inch overhang around edges. Refrigerate until ready to use.
- Prepare the Filling: Preheat oven to 425°F with oven rack in lowest position. Stir together apples, sugar, flour, cinnamon, and salt in a large bowl until apples are evenly coated. Spoon mixture into prepared piecrust; sprinkle mixture with butter.
- Unwrap remaining chilled pie dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle. Cut into 12 (¾-inch-wide) strips. (Discard remaining dough scraps, or use for another purpose.) Arrange strips in a lattice design over Filling; trim strips as needed to meet the bottom Crust overhang. Fold dough edges under, and crimp using your fingers or a fork.
- Place assembled pie on a rimmed baking sheet. Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F (leaving pie in oven); continue baking 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; continue baking until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick, about 30 minutes. Transfer pie to a wire rack, and cool at least 1 hour.
OLD-FASHIONED APPLE PIE
The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even sweeter, serve it with a scoop of vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
- In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
- Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
OLD FASHIONED APPLE PIE
Try this and it will surely become your favorite recipe for apple pie. It's the only recipe I have used over the last 20+ years. The combination of sugars and spices is exceptional! Recipe origin unknown - seems like I have just had it forever!
Provided by Marie
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pare, core and slice apples 1/4" thick and toss with lemon juice to keep from turning dark.
- Note: 20oz is a kind of apple and the best I have found for this recipe.
- Blend sugars, flour and spices.
- Toss sugar mixture together with apples and mix.
- Pile apples into unbaked pie shell and dot with butter; Add top crust and score top to allow steam to escape.
- Bake at 425 degrees for 15 minutes, then 350 degrees for 45 minutes.
Nutrition Facts : Calories 231.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 33.5, Carbohydrate 50.8, Fiber 2.7, Sugar 43.7, Protein 0.7
OLD FASHIONED APPLE PIE
Apple pie ...so American, so delicious. A true classic. Enjoy!
Provided by Arletta
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
- Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.
Nutrition Facts : Calories 402 calories, Carbohydrate 61.4 g, Cholesterol 7.6 mg, Fat 17.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 373.5 mg, Sugar 35 g
APPLE HILLS OLD FASHIONED APPLE PIE
One of the Vendor/Growers, up in Apple Hill in Camino California, sells these pies for a pretty penny so when I found the recipe posted in the local paper years ago, I made sure it was added to my recipe file since my Sweet EddieBear always loved an apple pie. The recipe for recipe #237148 is posted seperately.
Provided by Chabear01
Categories Pie
Time 1h45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare crust recipe and chill for one hour.
- While crust is chilling bring apple juice, sugars, cinnamon, nutmeg and cornstarch to a boil until thick, stirring constantly.
- Add lemon juice and butter. Save a little sauce to brush top of baked pie.
- Toss with sliced apples, reserving tablespoon of sauce to brush on crust as pie comes from oven.
- Roll out bottom crust, leaving a 1 inch overhang.
- Fill pie.
- Roll out top crust and place on top.
- Trim to 1/2-inch overhang.
- Crimp together and flute edge.
- Remember, the more time you spend preparing the crust, the less spillage you are apt to have.
- Use a knife to cut slits in crust for air vents.
- Brush crust with milk; sprinkle with tablespoon of sugar and dash of cinnamon.
- Bake at 375 degrees Fahrenheit for 1 hour, or until a knife can be inserted into pie smoothly.
- Brush with the tablespoon of reserved sauce.
Nutrition Facts : Calories 265.6, Fat 9.1, SaturatedFat 2.8, Cholesterol 3.8, Sodium 134.4, Carbohydrate 46.1, Fiber 2.6, Sugar 30.9, Protein 1.6
GRANDMA'S APPLE PIE
You'll elicit oohs and aahs every time you serve slices of this classic apple pie. The crisp crust is a nice complement to the tender apples.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.
Nutrition Facts : Calories 417 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 229mg sodium, Carbohydrate 65g carbohydrate (36g sugars, Fiber 2g fiber), Protein 2g protein.
OLD-FASHIONED ALL-AMERICAN APPLE PIE
Provided by Jasper White
Categories Fruit Dessert Bake Thanksgiving Apple Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one nine-inch pie
Number Of Ingredients 6
Steps:
- 1. Prepare the pie dough, divide half and roll out each half no more than 1/4 inch thick. Line a 9-inch pie pan with one. Keep lined pan and top crust chilled.
- 2. Preheat the oven to 375 degrees. Peel and core the apples and slice them about 1/4 inch thick. Toss with sugar and cinnamon to taste and with the flour. Fill the pie with the apple slices, mounding them somewhat in the center. Dot with butter. Cover loosely with the top crust, using a little water to seal the crusts together. Crimp the edges. Using a fork or the tip of a knife, make several vents in the top crust.
- 3. Place in the preheated oven and bake for 1 hour or until golden brown. The smell will tell you when it is ready. Serve while still warm.
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- In a food processor, combine the flour and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather any crumbs and pat it into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 425°. On a floured work surface, roll out 1 disk of the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a 9- to 10-inch deep-dish glass pie plate. Roll out the second disk of dough to a 12-inch round. Transfer to a wax paper–lined baking sheet and refrigerate.
- In a bowl, combine the apples with the sugar, flour, cinnamon, nutmeg and salt. Add the lemon juice and toss well. Let stand for 10 minutes, until the sugar dissolves slightly.
- Scrape the apples and any juices into the pie plate and dot with the butter. Cover with the top crust and gently press the edges together. Trim the overhanging dough to about 1 inch and pinch to seal. Fold the dough rim under itself and crimp decoratively. Brush the pie with the beaten egg and sprinkle with the turbinado sugar. Cut 3 small gashes in the top of the pie to vent the steam.
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