Apple Pie To Die For Food

GRANDMA'S APPLE PIE

Steps:

• Preheat the oven to 375 degrees F.
• Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 14-inch circle. Line a 9-inch pie plate with the pastry, trim away the excess and crimp the edge.
• Roll out the rest of the pastry to 1/4-inch thickness. Cut the pastry into 1/2-inch strips. On a piece of parchment paper or waxed paper weave the strips of pastry into a lattice that will cover the top of a 9-inch pie plate with 1-inch of overhang. Refrigerate the pie shell and lattice for at least 30 minutes.
• Meanwhile, cut the apple quarters into 1/4-inch thick slices. Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt. Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash. Arrange the apples in the pie shell and dab the top with pieces of cold butter. Slide the lattice top over the apples. Press the pastry of the lattice firmly on the crimped edge to seal the 2 together. Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes.
• Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
• With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.

OLD FASHIONED APPLE PIE

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.

APPLE PIE TO DIE FOR

Steps:

• 1. For your crust measure 2 cups of flour into a bowl and mix salt in with a fork. Cut Shortening in coarsely. Sprinkle water in 1 Tablespoon at a time, and mix with a fork until all the flour is dampened. Gather into a ball and roll out on a floured surface to make 2 crust for a 9-inch pie.
• 2. Preheat your oven to 400 degrees. Line 9-inch pie pan with 1 pie crust from above recipe.
• 3. Combine 1 Tablespoon of sugar and 1 1/2 teaspoon of flour in bottom of crust.
• 4. In a sauce pan combine 1 cup of sugar, 3 Tablespoons of flour, cinnamon, nutmeg, and water.
• 5. cook over medium heat until boiling and thickened, stirring constantly. be careful not to burn.
• 6. pour over apples and butter. Stir to coat them well, and pour into pie crust.
• 7. place second crust over the apples, and pinch together along the edges to form a fluted crust. Cut vents into the top crust (I cut little designs in mine to make it pretty.)
• 8. wrap aluminum foil loosely around the edges to keep the crust from burning as it cooks
• 9. bake about 40 minutes, removing the foil for the last 5 minutes, until the crust is well browned

PROPER BRITISH APPLE PIE

Steps:

• Gather the ingredients.
• Place the flour, butter and salt into a large, clean bowl.
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
• Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
• Wrap the dough in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. Heat the oven to 425 F / 220 C / Gas 7.
• Gather the ingredients.
• Simmer the apples with the lemon juice and water in a large pan until soft. Add the sugar and cinnamon to the cooked apples. Remove from the heat and add the butter and leave to cool.
• Roll out half the pastry and line a 7-inch (18-centimeter) pie dish. Put the cooled, cooked apple mixture into the pastry case.
• Roll out the remaining pastry to make a lid for the pie. Damp the edges of the pastry in the dish with a little cold water, cover with the lid, press the edges firmly together and crimp to decorate.
• Brush the top of the pie with milk and bake in the middle of a hot oven for 20 to 25 minutes.
• Serve hot or cold with cream, ice cream or custard sauce.

ALL AMERICAN APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
• To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
• To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
• Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.

APPLE PIE

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.

GRANDMA'S APPLE PIE

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.

BROWN SUGAR APPLE PIE TO DIE FOR

Steps:

• If you haven't already, prepare the pastry and refrigerate for at least one hour, until firm enough to roll.
• On a sheet of lightly floured wax paper, roll the larger portion of pastry into a 13 1/2-inch circle with a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge of the pan. Refrigerate. Preheat the oven to 400°F.
• While the pie shell chills, make the filling. Combine the apples, brown sugar, lemon juice, cinnamon and nutmeg in a large mixing bowl; toss well to mix. Set aside while you roll the top pastry.
• On another sheet of lightly floured wax paper, roll the other half of the pastry into an 11 1/2-inch circle. Turn the filling into the refrigerated pie shell, smoothing the apples with your hands. Dot the top of the pie with butter, dropping the pieces here and there over the apples.
• Lightly moisten the rim of the pie shell with a wet finger or pastry brush. Invert the top pastry over the filling, center it, then peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving a 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge. Make several 2-inch-long slits in the top pastry, at the 12, 3, 6, and 9 o'clock positions; the bottom of each slit should just reach the ege of the pie. Lightly brush the top pastry with milk and sprinkle with granulated sugar.
• Place the pie directly on the center oven rack and bake for 30 minutes. Remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil. Reduce the oven temperature to 375°F Put the pie on the baking sheet back in the oven and bake for an additional 30 minutes; when the pie is done, you should be able to see the juices bubbling up onto the crust.
• Transfer the pie to a cooling rack and let cool for at least an hour before slicing.

BROWN SUGAR APPLE PIE

Steps:

• Roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan; place in refrigerator for 15 minutes.
• In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
• In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
• Transfer filling into the chilled pie shell; smooth the top with your hands.
• Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
• Moisten the edge of the pie shell with a pastry brush.
• Invert the top pastry over the filling, center, and peel off the paper.
• Press the top and bottom pastries together along the dampened edge.
• Trim the pastry and crimp or flute edges as desired.
• Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
• Brush the top with a little milk and sprinkle with sugar.
• Put pie in 400° oven on center rack; bake for 30 minutes.
• Lower heat to 375° and rotate pie 180° (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
• Bake about 25 more minutes or until golden brown.
• When done, there should be thick juices bubbling out of the steam vents along the edge.
• Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.