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
PERFECT APPLE PIE
Says Judy Oudekerk of St. Michael, Minnesota, "This is one of the best apple pies I've ever tasted."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. , In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes more or until crust is golden and filling is bubbly.
Nutrition Facts : Calories 479 calories, Fat 22g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 326mg sodium, Carbohydrate 67g carbohydrate (37g sugars, Fiber 3g fiber), Protein 4g protein.
PERFECT APPLE PIE!
This is a very simple apple pie recipe, and one that I have always had success with, it is the one I always choose when I want to make a perfect apple pie. Of coarse you can use your favorite pie crust recipe if desired. Remember, use only Granny Smith or Pippin for this pie otherwise you will end up with a mushy filling. This pie can also be made with a crumb topping instead of a top pastry crust see recipe below. Once you try this recipe for apple pie you will always come back to it! The amount of apple filling is enough for one large 10-inch deep-dish pie or divide in half and make two 8-inch pies, also the crumb topping for this recipe is enough for two small pies.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h45m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Prepare a double pie crust as directed.
- Roll out one disk on a lightly floured surface into a 12-inch circle and place the pastry in the pie plate.
- Gently press the dough into sides pie plate leaving an overhang of crust.
- Refrigerate while preparing the apple filling.
- Set oven rack to the second-lowest position and heat to 425 degrees.
- Peel, core and slice the apples into 1/2-inch slices (no larger than 1/2-inch).
- Place in a bowl and gently toss the apples with the fresh lemon juice.
- In a small bowl combine sugar, flour, cinnamon, salt and nutmeg (if using).
- Add the sugar mixture to the apples and toss well to coat.
- Transfer the apple mixture into the chilled prepared crust and mound the apples slightly in the center.
- Dot with 2 tablespoons butter.
- Roll out the second pastry, and place over filling.
- Flute the edges together.
- Make several slits in the top crust to allow steam to escape (if the pie dough is too soft, place in the freezer for 10 minutes).
- Whisk an egg white with a fork, and brush onto top of crust.
- Sprinkle with sugar.
- Place on a cookie sheet to catch any spills.
- Bake for 25 minutes.
- Reduce oven temperature to 375 degrees (leave the pie in the oven and do not open the oven door) continue baking for about another 30-35 minutes, or until the crust is deep golden brown and the fruit is bubbling.
- Transfer to a wire rack and cool for at least 4 hours before slicing the pie.
- TO MAKE PIE WITH CRUMB TOPPING: in a bowl combine 1 cup flour, 1/2 cup brown sugar, 1-2 teaspoons cinnamon; mix well with a spoon.
- Add in 1/2 cup COLD butter (no subs) cut into small chunks and mix together with your fingers to combine well.
- Add in some chopped walnuts if desired.
- Place in the fridge while preparing the pie.
- Make the pie filling exactly as directed, and dot with 2-3 tablespoons of butter before sprinkling on the topping.
- Bake as directed, but cover with foil the least 15 minutes of baking.
Nutrition Facts : Calories 3852.2, Fat 149.9, SaturatedFat 46, Cholesterol 61.1, Sodium 2494.6, Carbohydrate 618.9, Fiber 35.4, Sugar 381.8, Protein 33.2
PERFECT APPLE PIE
Many cooks are intimidated by pastries and pies, thinking they'll make a mistake with the dough and ruin the recipe. The fact is, most of the errors that cause problems are easily preventable, and achieving perfection is simply a matter of mastering some basic techniques. This recipe will help ensure great results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
- In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
- Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.
FOOL PROOF APPLE PIE
Steps:
- squeeze half a lemon into a bowl and fill with water. put sliced apples into this as you cut the other apples 1. separate apples into two equal piles (1 lb 8 oz each). pour half onto a large microwave safe plate and on top put on 2 tbl brown sugar, 2 tbl + 1 1/2 tsp regular sugar, 1/4 tsp cinnamon, 1/4 tsp salt and microwave for 3 minutes 2. pour apples into separate large bowl then pour out all accumulated liquid into extra small bowl 3. repeat this 2 more times of microwaving for 3 minutes and pouring out the liquid for a total of 9 minutes 4. repeat this entire process again for the other half of apples 5. meanwhile, preheat the oven to 425 and adjust rack to lower middle 6. cover a baking tray with parchment paper 7. after letting apples cool for 10 min, pour all apples into a large bowl. on top put 2 tbl cornstarch 8. pour accumulated juice saved earlier into 1/2 cup measuring cup. pour that onto the apples. pour the rest of the juice into a 1/4 measuring cup (it should not reach the top) then slowly fill the 1/4 measuring cup with water into it reaches the top. pour this onto the apples 9. mix thoroughly (could take a solid 5 min) until you see zero white of the cornstarch and it is completely dissolved 10. pour into prepared pie dough, dot top with 2 tbl butter. cover with other half of pie dough 11. brush top with beaten egg white and sprinkle with sugar. cut 4 slits 12. just before you put into oven, make a very small hole in the side of the crust, just under the edge of the crust so its invisible. this is to allow some of the liquid to escape as it bakes 13. bake for 425 for 20 minutes, rotate 180 degrees, lower temp to 375, then bake for another 40 minutes 14. do not bake less then 60 minutes. check every 15 minutes. if the crust is getting too dark or it is too pale, adjust temp accordingly 15. an instant read thermometer should read 182-185 after exactly 15 seconds when stuck into the filling
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- In a large bowl, combine the flours, sugar and salt, and whisk to combine. Use a grater to shred the fat into the flour. (if using coconut oil, melt it, pour it into a cup to measure, then chill. When solid, run water over the cup to remove the oil, and shred the solid oil into the flour mixture)
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THE BEST APPLE PIE RECIPE ONLINE (FOOL-PROOF!)
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- In the bowl of a food processor, combine the flour, sugar, salt and baking powder. Pulse a few times to blend. Sprinkle half of the butter pieces over the dry ingredients. Process until the mixture resembles cornmeal, about 15 seconds.
- In a large bowl, combine all the filling ingredients, except the cornstarch. Toss to mix well. Let sit at room temperature for 1 hour.
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