Farm Fresh Apple Pan Piew Egg Yolk Pastry Food

EASY OLD-FASHIONED APPLE PIE

Steps:

• Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.
• Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
• Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.
• Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.

FARM APPLE PAN PIE

Steps:

• In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. , Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-in. baking pan. , Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. , Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.

FARM FRESH APPLE PAN PIE/W EGG YOLK PASTRY

Steps:

• 1. Pastry: Combine dry ingredients; cut in Crisco. Place egg yolks in measuringg cup and stir with fork until blended. Stir in enough very cold water to make just a cupful. Sprinkle gradually over dry ingredients; toss with fork to make soft dough. Roll out as usual. Makes pastry for three 9-inch 2-crust pies or one jelly roll pan (15x10-inch what I use) For this pie roll out 1/2 the pastry and line the jelly roll pan. Put in filling. Roll remaining pastry and place on top., sealing and crimping edges, Brush with milk, sprinkle with a little granulated sugar and cut a few vents here and there or prick with a fork. --- Filling: When cutting up the apple - cut them into a pan with cold water that has about 1 teaspoon of salt and stir to dissolve salt. This will keep the apples from turning brown and keep them crisp. Drain apples and place in a large bowl or put back into the previous pan. Sprinkle lemon juice on apples. Combine remaining dry ingredients and mix with the apples. Spread apples evenly in pastry lined pan. Dot with butter pats. Top with remaining crust. After crimping and venting top of crust, brush with milk and sprinkle on the sugar and a little cinnamon , if desired. Bake in a 400^ degree oven for 10 minutes. Then turn down the oven to 350^ and continue baking for 30-35 minutes or until apples become juicy. When cool: drizzle with: --- Icing: 1 cup powdered sugar and 2 Tablespoons of milk mixed well. Cut into squares to serve with whipped cream or ice cream if desired.. This is the best darn pie crust ever. Very old.
• 2. finished pie.

APPLE SLAB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
• In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
• In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
• Bake in the preheated oven for 60 minutes, or until topping is golden brown.

EGG YOLK PASTRY

Steps:

• 1. Combine dry ingredients; cut in lard. Place egg yolks in measuring cup and stir with a fork until blended. Stir in enough cold water to make just a cupful. Sprinkle gradually over dry ingredients; toss with fork to make a soft dough. Roll out as usual. Makes pastry for three 9-inch 2- crust pies also.

BASIC PIE PASTRY

Steps:

• Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

EGG YOLK PASTRY

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture is crumbly. Combine the egg yolk and water; gradually add to flour mixture, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a double crust, divide pastry in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions., For two single crust, divide pastry in half. Roll out each portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.