Homestyle Apple Pie Food

HOMESTYLE APPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll out 1 pie crust into a 12-inch circle. Fit crust into a 9-inch deep-dish pie plate according to package directions. In a large bowl, combine 1/4 cup granulated sugar, brown sugar, cornstarch, and cinnamon. Add apples, tossing gently to coat. Spoon mixture into prepared crust. On a lightly floured surface, roll out remaining pie crust. Using a pastry wheel or knife, cut into ½-inch-wide strips. Arrange strips in a lattice design over apple mixture. Trim pastry strips even with pie edge. Press edges of crust together. Fold edges under, and crimp. Brush crust with cream, and sprinkle with remaining 1 tablespoon granulated sugar. Bake for 45 to 50 minutes or until lightly browned. Remove to a wire rack, and cool at least 30 minutes before serving.

HOMESTYLE APPLE PIE

Steps:

• Preheat oven to 400°F. Prepare crust as directed in Step 1. In Classic Batter Bowl, combine sugar, flour and cinnamon; mix well. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut apple slices in half. Using Zester/Scorer, zest lemon to measure 1 teaspoon zest. Juice lemon to measure 1 tablespoon juice. Add apples, lemon zest and juice to sugar mixture; toss gently to coat.Spoon apple mixture into pastry-lined Deep Dish Pie Plate; dot with butter.Using Creative Cutters, cut 4-5 shapes into top crust. Place crust over filling; seal and flute edges. Brush milk evenly over crust; sprinkle with sugar, if desired. Gently place Pie Crust Shield or 2- to 3-inch strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is golden brown. Remove from oven; cool at least 3 hours.

EASY APPLE PIE

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Peel and core apples; slice 1/2 inch thick, and add to bowl. Drizzle lemon juice on top; gently toss to coat.
• On a lightly floured work surface, roll out dough to a 20-inch round, about 1/8 inch thick. Wrap dough around rolling pin; carefully unroll over a 9-inch pie plate, leaving overhang. To fit into pan, lift edge of dough, and let dough drape inward. Use kitchen scissors to trim to a 3-inch overhang.
• Mound apple mixture into pie dough. Gently fold dough over apples. Lightly brush dough with cold water, and sprinkle with remaining tablespoon sugar.
• Bake on a rimmed baking sheet, rotating once, until crust is golden and filling is set (it will be juicy but not runny), about 1 1/2 hours (tent with foil if crust browns too quickly). Cool completely before serving.