Gramma Maggies Apple Pie 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.

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.

GRAMMY'S APPLE PIE

Steps:

• Roll out bottom crust into pie dish.
• Peel, and cut apples into fine slices. (I use a cheese grater to get them perfect).
• Mix apple slices and sugar.
• Place apple mixture into pie crust.
• Cut the butter into three 1 tbsp slices and distribute in pie.
• Sprinkle generously with cinnamon.
• Add top pie crust.
• Cut four or more slits in top.
• Bake @ 400° for 50 minutes.

GRANDMA'S APPLE CRUMB PIE

Steps:

• Slice apples into pie shell, pour the half cup sugar over the apples, sprinkle with cinnamon.
• For the topping, mix flour and sugar. Cut in margarine until crumbly. Spread over the top of the pie. Bake at 350 degrees for 60 minutes, until topping starts to brown just slightly. Cover the edge of the crust with foil when baking. Remove after 45 minutes in the oven so it can brown slightly before finished baking.

GRANDMA'S APPLE PIE

Steps:

• In a medium bowl, beat the butter or margarine and cream cheese together until smooth.
• Work in the flour to make a soft dough.
• Divide the dough into two balls, wrap them, and chill them in the fridge for a minimum of 1 hour.
• Mix the sliced apples with the cinnamon, sugar, and lemon juice, reserving a little sugar and cinnamon.
• Mix well.
• On a lightly floured surface, roll out one ball of pastry and use it to line a deep 10-inch pie dish.
• Bake the pastry blind (see note on baking blind).
• When the pie shell has cooled, fill it with the apples, piling them higher in the center.
• Roll out the other pastry ball thinly and gently lay it on top.
• Press the edges together, trim off any excess pastry, then mark the edges with a fork and prick the top of the pie several times.
• Mix the reserved cinnamon and sugar together, and sprinkle the mixture on top of the pie.
• Bake at 375 F for 35-40 minutes, until the topping is golden brown and the apples have cooked.
• Note: Baking Blind: Baking blind, which partially cooks the pie shell, will ensure that it stays crisp under a liquid filling.
• Cover the pastry, including the rim, with aluminum foil to prevent it from rising.
• Weigh it down with baking beans (dried lima or butter beans are perfect).
• Bake it in a preheated oven at 400 F for 10-12 minutes (slightly less time if you are making small individual pie shells).
• Remove the foil and bake for a further 5 minutes or until the pie shell starts to color.