SUPER APPLE PIE
Steps:
- For the crust:
- Place the butter, shortening and applejack into the refrigerator for 1 hour.
- In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
- Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
- For the filling:
- Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
- Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
- For assembling and baking the pie:
- Preheat oven to 425 degrees F.
- Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
- Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
APPLE PIE
This is the apple pie I've been making for years and if using Pillsbury pie crusts (ready-made pie dough in the dairy section) is the perfect pie-making project for kids. Recipe adapted from an old church cookbook.
Provided by ellie_
Categories Pie
Time 1h20m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Line pie pan with bottom crust.
- Peel and slice apples.
- Put 1/2 of the apple slices in prepared pie pan.
- Sprinkle apple slices with 1/2 cup sugar, a little nutmeg and cinnamon.
- Add rest of apples and top with rest of sugar (1/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces.
- Sprinkle with lemon juice.
- Cover with top crust.
- Crimp edges together with fork.
- Sprinkle top with sugar and cut steam vents in top crust.
- Put pie on baking sheet in case of spill-overs.
- Bake for 1 hour at 350°F.
SOUTHERN LIVING GRANNY SMITH APPLE PIE
This is the most amazing apple pie I have ever made and it is super easy! The filling comes out moist and gooey and has the perfect blend of spices. Perfect for a cool Fall evening! (This is a Southern Living recipe)
Provided by Megan V
Categories Pie
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Unroll and stack 2 pie crusts; gently roll or press together.
- Fit pastry into a 9 inch deep-dish pie plate.
- Toss together apples and lemon juice in a large bowl.
- Combine brown sugar, granulated sugar, and next 3 ingredients; sprinkle over apple mixture and toss to coat.
- Spoon into prepared pie crust.
- Unroll and place remaining pie crust over filling.
- Fold edges under, and crimp; cut slits in top for steam to escape. (I also cover the crimped edges of my crust with foil to prevent burning).
- Bake at 450 degrees for 15 minutes. Reduce temperature to 350 degrees, and bake for 30-35 minutes.
Nutrition Facts : Calories 831.9, Fat 30.9, SaturatedFat 10, Sodium 506.4, Carbohydrate 134.6, Fiber 8.3, Sugar 66.9, Protein 8.2
APPLE PIE
Perfect your pastry to the Bikers' standard with this delicious recipe for apple pie.
Categories Pudding & Desserts Pies & Pastries Vegetarian
Time 1h
Yield 4 - 6
Number Of Ingredients 15
Steps:
- For the pastry, blend the flour, salt, sugar and butter in a food processor until the mixture resembles breadcrumbs. Gradually add the beaten egg and the egg yolks and blend until smooth and well combined. Bring the dough mixture together with your hands, wrap it in cling film and transfer to the fridge to chill for 30-45 minutes. Meanwhile, grease a high-sided 20cm/8in spring form cake tin with butter. Add a small amount of flour and turn the tin to coat the sides and bottom, shaking out any excess. Preheat the oven to 180C/350F/Gas 4. Roll out two thirds of the chilled pastry onto a clean, floured work surface, until it is almost twice as wide as the diameter of the cake tin. Using the rolling pin, lift the pastry and lay it over the cake tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess pastry, then prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 12-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and leave the pastry to cool. Reduce the oven temperature to 170C/325F/Gas 3. For the filling, place the sultanas and the orange juice into a bowl and leave for 30-40 minutes, or until the sultanas are plump. Sprinkle the semolina flour over the base of the cooled pastry case. Arrange half of the apple slices in a single layer on the base of the pastry case. Scatter the apple layer with the soaked sultanas, then sprinkle over half of the caster sugar and half of the cinnamon. Repeat the process with the remaining apple slices, sugar and cinnamon. For the pastry lid, roll out the remaining one third of pastry onto a clean, floured work surface, until it is large enough to cover the cake tin. Brush the rim of the pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 35-40 mins, or until golden-brown. To serve, place a slice of the apple pie onto a serving plate and spoon a portion of clotted cream alongside.
DEEP-FILLED BRAMLEY APPLE PIE
Warm apple pie is a seasonal delight. This hearty version will happily feed a crowd
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the sultanas into a bowl with the brandy, microwave on high until warm and plump, then set aside. If the pastry is in two blocks, squish it together, then cut off a third and set aside. Roll out the rest of the pastry into a large circle, about the thickness of a £1 coin. Use it to line a 23cm shallow springform cake tin, making sure that it overhangs the rim all the way round. place in the fridge.
- Tip the apples into the bowl with the sultanas, all but 2 tbsp of the sugar and the spices. Toss everything well to coat the apple. Roll out the rest of the pastry, then cut into a circle, using the base of the tin as a guide. Using your fingers, arrange the apple slices in the cake tin. Cover the apples with the circle of pastry and tuck down the sides. Brush the lid with egg, then fold back and pinch the overhang to seal. Brush the top generously with egg, then pierce 2 slits in the top and scatter on the remaining sugar.
- Bake for 30-35 mins until golden. Leave to cool in its tin for a good hour, until the bottom is cool enough to touch. Run a knife around the pie's edge, then open the side of the tin and remove the pie. Serve sliced with ice cream or clotted cream.
Nutrition Facts : Calories 646 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
APPLE PIE
Kids will love to help make and eat this comforting, classic fruity pudding with homemade shortcrust pastry
Provided by Good Food team
Categories Dessert, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine. Using your fingers, mix together until the mixture resembles breadcrumbs.
- Add about 3 tbsp cold water - 1 tbsp at a time - to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.
- While the pastry is chilling, core the apples, then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp water.
- Roll out the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like) and press the pastry edges onto the dish to create a seal.
- Make a small cut in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.
- Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.
Nutrition Facts : Calories 527 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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