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.)
APPLE OF HER EYE PIE
Oh my gosh. This pie is sooo good. Apples and cheddar compliment each other very nicely here - what else can I say? Try this one instead of your old standby apple pie recipe.
Provided by gwenrk
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For pastry: Combine flour, sugar, mustard and salt.
- Cut in butter and shortening with a pastry blender.
- Stir in cheese.
- Sprinkle in water, 2 tablespoons at a time, tossing with a fork until dough can be gathered in a ball.
- Knead, divide into slightly unequal halves, and chill 45 minutes.
- For filling: Cut apples into chunks.
- Toss with butter and remaining ingredients.
- Roll out smaller portion of dough and fit into a 9-inch pie pan.
- Fill with apples.
- Roll out remaining dough and fit on top.
- Sprinkle with topping, cut slits in top.
- Bake at 350°F degrees for 1 1/4 hours.
Nutrition Facts : Calories 611.6, Fat 30.1, SaturatedFat 15.4, Cholesterol 56.9, Sodium 90.4, Carbohydrate 79.6, Fiber 4.8, Sugar 37, Protein 8.1
APPLE PIE MY EYE
This recipe I have never made but my Mom swears by it. She says that it looks and tastes just like apple pie!! I went through all of the recipes she gave me (took 45 minutes to find it) just so I could post this. I hope she was right!! ;-} I listed everything exactly as it is written on the index card.
Provided by Creation In Hope
Categories Pie
Time 20m
Yield 4-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Boil everything together except crackers until butter melts.
- Break crackers into 1/4 pieces.
- Put into crust.
- Pour boiling mixture over crackers.
- Put top crust on and bake immediatly for 15 minutes in 450 degree oven.
Nutrition Facts : Calories 763.8, Fat 33.4, SaturatedFat 14.1, Cholesterol 30.5, Sodium 604.3, Carbohydrate 114.4, Fiber 1, Sugar 77.7, Protein 3.9
CRUNCHY CARAMEL APPLE PIE
This is the 2001 Apple Pie recipe, won by Marsha Brooks. Emeril named this pie the winner of his Apple Pie of his eye contest on Good Morning America.
Provided by STK FD WIFE
Categories Pie
Time 1h40m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Directions for Crumb Topping: Stir together brown sugar,flour, rolled oats.
- Cut in 1/2 cup butter until topping is like course crumbs.
- Set aside.
- Directions: In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
- Add apple slices and gently toss until coated.
- Transfer apple mixture to the pie shell Sprinkle crumb topping over apple mixture.
- Place pie on a cookie sheet so the drippings don't drop into your oven.
- Cover edges of pie with aluminum foil.
- Bake in a preheated 375F oven for 25 minutes.
- Then remove foil and put back in for another 25 to 30 minutes without foil.
Nutrition Facts : Calories 3538.7, Fat 138.1, SaturatedFat 72.4, Cholesterol 244, Sodium 1856.9, Carbohydrate 574.1, Fiber 26.8, Sugar 395.8, Protein 23.8
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APPLE OF MY EYE PIE – CHRISTINA'S FOOD AND TRAVEL
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Estimated Reading Time 4 minsCalories 3000 per serving
- Prep: Spray a pie plate with cooking oil. Preheat oven to 450 degrees. I like to preheat the oven so it's nice and hot and then turn down the temperature before baking.
- Dot with chunks of the butter and top with the other crust. Cut slits in the top crust and sprinkle the top with cinnamon and sugar. I usually have apple juices left that I brush over the pie crust.
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