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.
CLASSIC DOUBLE-CRUST APPLE PIE
How to Make a Double Crust Apple Pie
Categories Dessert Bake Thanksgiving Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)
- For filling:
- Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)
DOUBLE APPLE PIE
This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it's as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it's at its most ethereal when baked on the same day you serve it, it's still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
- On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
- On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
- While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
- Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
- Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
- Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 75 grams, Fat 33 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 20 grams, Sodium 133 milligrams, Sugar 36 grams, TransFat 1 gram
MARK'S FAVORITE CLASSIC DOUBLE-CRUST APPLE PIE
Tart apples and sweet ones come together in this all-American favorite. Prep time includes cooling. Using your food processor to slice the apples will save time in preparation.
Provided by Bev I Am
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For crust: Whisk flour and salt in large bowl to blend.
- Add butter and shortening and rub in with fingertips until very coarse meal forms.
- Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
- Gather dough into ball; divide in half.
- Flatten into disks.
- Wrap in plastic; chill at least 1 hour.
- (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400°F.
- Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
- Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
- Let stand until juices form, about 15 minutes.
- Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round.
- Place dough in prepared pie dish.
- Spoon in filling; dot with butter.
- Roll out second dough disk to 13-inch round.
- Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
- Drape dough over filling.
- Seal top and bottom crust edges together; trim to 1/2-inch overhang.
- Fold overhang under; crimp decoratively.
- Brush pie with milk.
- Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven.
- Immediately reduce temperature to 375°F.
- Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
- Cool 30 minutes.
- Serve warm or at room temperature.
- (Can be made 1 day ahead. Cover loosely; store at room temperature.).
DOUBLE-CRUST APPLE PIE
Make and share this Double-Crust Apple Pie recipe from Food.com.
Provided by Jen Robinson
Categories Pie
Time 1h50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out 1 piece of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
- Heat oven to 425 degrees F.
- Whisk together the egg yolk and cream; set aside.
- In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust.
- Dot with butter.
- Roll out the remaining sheet of dough.
- Brush the rim of the bottom crust with the egg wash.
- Place second piece of dough on top, and trim so 1-inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers.
- Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
- Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with brown sugar.
- Cut 4 vents in the top, allowing the steam to escape.
- Bake until crust begins to turn light brown, about 25 minutes.
- Reduce temperature to 350 degrees and bake until golden brown and the juices are bubbling, 25 to 30 minutes.
- Transfer to a wire rack to cool.
- Serve pie with vanilla ice cream, if desired.
Nutrition Facts : Calories 578.7, Fat 23.2, SaturatedFat 6.6, Cholesterol 35.8, Sodium 367.8, Carbohydrate 92.4, Fiber 10.2, Sugar 50.6, Protein 5.4
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