Joy Of Cooking Apple Pie Food

AMERICAN APPLE PIE

Steps:

• 1. Sift the required amount of flour onto a large cutting board through a fine-mesh sieve. Put a piece of chilled butter on it and chop the ingredients with a knife into small crumbs. We transfer the resulting mixture into a deep bowl, add salt, and knead it with a table fork (or a dough knife) to smaller, tiny, loose grains.
• 2. Then, pour the pre-chilled water into a bowl. Knead the medium-density dough with your hands. At first, the mass will be loose and disintegrate, but the dough will become denser after a couple of minutes. If it turns out to be very liquid and sticky, you can add a little more flour.
• 3. Divide the finished dough into 2 parts, one larger for the shape and the second smaller for decoration. We wrap the dough pieces in plastic wrap one by one and put them in the refrigerator for 30 - 40 minutes.
• 4. Prepare the filling. We take the required amount of apples, peel them, and cut them into a medium cube. We put chopped apples on a deep plate, add sugar and cinnamon to them: nutmeg, concentrated lemon juice, and flour. Mix the ingredients so that the grains of spices lay in an even layer on the apple pieces. Cover the bowl with the filling with plastic wrap and refrigerate for 10-15 minutes or until the dough is infused.
• 5. After 30 minutes, preheat the oven to 392 °F (200 °C). We take out a larger piece of dough from the refrigerator and remove the film from it. We lay it on a surface previously sprinkled with a small amount of flour and roll it out with a rolling pin into a layer up to 0.3 inches thick.
• 6. Transfer the bottom pie base to a baking dish and level the dough around the entire perimeter of the container. Cut off the excess dough that hangs along the edges of the mold with a knife. And we put it in the refrigerator.
• 7. Remove the film from the second piece of dough and combine it with dough scraps. Sprinkle a little flour on the surface, place the dough on top of it, and roll it into a layer up to 0.3 inches thick. Then we cut it with a knife into separate strips up to 0.9 - 1.1 inches wide.
• 8. We take out the filling and the form with the base for the pie from the refrigerator. We shift the filling into a mold with dough and distribute it evenly around the entire perimeter of the pie.
• 9. Then, we take the dough strips and put them on the pie in the form of a lattice. We pinch the stripes and the base of the pie along the edges. We cut off the excess dough with a knife and, if desired, make any decorations out of them, for example, flowers, leaves, balls, animal figures, or whatever we like best.
• 10. Drive an egg into a small bowl, add milk to it, and beat the ingredients until smooth. This process will take no more than 1 - 2 minutes. Using a baking brush, grease the cake with the resulting mixture from all accessible sides and top.
• 11. Bake the cake for 40 - 45 minutes until cooked through.

JOY OF COOKING APPLE PIE RECIPE - (3.4/5)

Steps:

• Preheat oven to 450°F. Prepare unbaked pie crust in 9-inch pie pan. Modify sugar amount based on tartness of apples, and modify cornstarch based on juiciness of apples. If dry, add some water or lemon juice. Stir apples gently until coated. Place in layers in pie shell. Dot with 1 1/2 tablespoon butter Cover pie with pricked upper crust. Bake 10 minutes at 450°F. Reduce heat to 350°F. Bake until done, 35 to 45 minutes or until golden brown. Sprinkle top with sugar and cinnamon, brushing with milk first. Alternately, replace upper crust with streusel

JOY OF COOKING APPLE PIE RECIPE

Steps:

• Prepare the filling: Peel, cut the cores, and cut it into 1 inch thick. Place those in a bowl and mix it with sugar, cinnamon and lemon juice.
• Mix the pie crust: Mix the salt, sugar and flour in a medium bowl. It's time to butter the pie and mash it between your fingers.
• Knead the crust: Place the dough onto a clean surface, add vinegar and ice water. Mix with your fingers until combined, then start to knead the dough. It takes only a few minutes to divide into two discs, approximately 1 inch thick. Pack the dough and refrigerate it for at least 2 hours.
• Blind-bake and form the bottom crust: Bring 1 disc from the refrigerator and roll it to fit about a 9 inch pie pan. Preheat the oven to 375°F. Crimp the edges with your fingers and seal it with egg wash. You can sprinkle it with Demerara sugar if you prefer.
• Top crust and add the filling: Bring the second disc, when it has cooled enough add the filling and top the second crust. Crimp the edges with a fork and seal with egg wash. Cut the top crust to steam out from the filling.
• Bake the pie: bake it for 40 minutes or until crust is deep golden brown, rotate it once halfway through. (If edges start to burn before the pie is baked then cover it with aluminum foil)
• Allow to cool: After removing it from the oven, cool it at least 30 minutes before cutting. Serve it with whipped cream or ice cream or you can add cheddar cheese.

JOY OF COOKING PIE CRUST RECIPE - (3.9/5)

Steps:

• Chill your fat and water! This is essential. Cut your butter into small pieces and add to your measured flour and salt. Cut the butter in quickly and then cut in the shortening. Your mixture should resemble coarse meal. Bigger lumps of fat are just fine; aim for pea-sized at biggest. Slowly add the water and watch closely as you work it in with the edge of a spatula or continue pulsing. It should still look dry. Grab some with your hand and squeeze. Did it hold together? Then you have enough water. If it didn't, or you're not sure, add a little more and mix quickly. Test again. Divide the dough in half to make single crust amounts. Wrap up the dough up by placing a portion of it on a piece of plastic wrap. Using the wrap, instead of your hands, push the dough into a flat disk. Refrigerate this for an hour or more. Sometimes dough gets too hard in the refrigerator. If this happens to you, let it warm up a little (15 or 20 minutes) on the counter before you roll it out. Using a lightly floured board, begin by rolling from the middle of the disk up. Turn the dough one quarter and repeat. To avoid toughening of the pastry, always roll in one direction and turn the dough often. For berry pies or other pies that may leak, roll the crust a little thicker. Carefully fold the dough in half, pick it up and lay across the pie plate. Open up the dough and gently work it into the plate. If it tears or splits, just pinch it together again, or use scraps to repair any holes. Crimp the edges. Use the dough as called for in your recipe. Some call for an unbaked pie crust, and some call for a baked pie crust.

APPLE PIE

Steps:

• To make the pie:
• Preheat the oven to 450°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie plate, and trim the edge, leaving a 3/4-inch overhang. Chill the shell and the remaining dough while making the filling. In a large bowl toss together the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well, transfer the filling to the shell, and dot it with the butter.
• Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar. Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350°F., and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender.
• To make pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.