New Fashioned Apple Pie Food

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

OLD-FASHIONED APPLE PIE

Steps:

• Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
• In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
• Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

NEW-FASHIONED APPLE PIE

Steps:

• Position rack in center of oven and preheat to 400°F. Place baking sheet on rack. Let pie crusts stand at room temperature 15 minutes. Combine apples, sugar, 2 tablespoons flour, orange peel, Grand Marnier and cinnamon in large bowl; mix to blend well.
• Unfold pie crusts. Press out fold lines. Brush 1 crust with remaining teaspoon flour. Place crust floured side down in 9-inch deep-dish glass pie plate. Spoon apple filling into crust-lined dish. Dot filling with butter. Arrange second crust over filling. Seal and crimp edges. Cut 5 slits in top crust for steam vents.
• Place pie on baking sheet in oven. Bake until crust is golden brown and apples are tender, about 50 minutes. Cool pie on rack at least 15 minutes. Serve warm or at room temperature.

CLASSIC DUTCH APPLE PIE

Steps:

• Preheat oven to 450°F. Place pie shell onto a baking sheet and set aside.
• Peel and core apples and slice into even pieces, about 1/4-inch thick. Place apples into pie shell and pour 1/2 cup granulated sugar and 1 teaspoon of cinnamon on top. Toss gently to combine.
• For topping, in a medium bowl, mix together flour, 1/4 cup granulated sugar, and 1/4 cup brown sugar. Cut in butter with a fork or pastry blender until crumbly. Pour over the apple mixture and spread around to cover evenly.
• Bake in preheated oven for 10 mins, then reduce the heat to 350 and bake until the topping is golden brown, about 30-35 minutes more.

ALEX'S OLD FASHIONED APPLE PIE

Steps:

• To make the crust.
• Mix salt and flour well.
• mix butter and lard.
• cut the half the fat mixture into the flour with a pastry cutter or 2 butter knives.
• when it is well mixed it will be about the same grain as cornmeal
• add the rest of the fat mixture and cut in until it has about pea sized grain
• sprinkle about 4 tablespoons water over the dough and mix lightly until it form a ball
• do not overwork once you add the water.
• divide in half and roll the dough out into 2 rounds about 1/4 inch think.
• Preheat oven to 450 degrees.
• place one round into a pie plate.
• Peel and slice the apples and put them into a bowl.
• in another bowl mix the sugar salt cornstarch and spices
• sift the sugar mixture over the apple mixture and mix well
• place the apple mixture into the pie crust.
• dot with butter and sprinkle with lemon and vanilla.
• Only add the lemon rind if the apples are bland.
• wet the edges of the crust and place the second round over the pie to form the top crust.
• make some slashes to allow steam to escape or do as I do an make a few cuts with a miniature cookie cutter ( I use hearts or leaves) pinch and trim the edges.
• sprinkle with cinnamon sugar and bake for 10 minutes.
• reduce heat to 350 degrees and bake until done 35-40 minutes.

OLD FASHIONED APPLE PIE

Steps:

• Mix flour, salt and sugar.
• Grate in butter and Crisco tossing flour regularly.
• Rub mixture with hands until crumbly.
• Sprinkle with ice water and mix with spatula (DO NOT OVERMIX).
• Divide into 2 balls and flatten into 4" discs, wrap and chill for 20 minutes before rolling out (or freeze for later use).
• Preheat oven to 425°.
• Mix sugars, cornstarch, cinnamon, salt and nutmeg and coat apples well.
• Mound coated apples into bottom of the unbaked pie shell.
• Place lid onto pie shell and make some decorative slits for steam to escape.
• Glaze with egg white and sugar.
• Wrap a strip of tin foil around the edge of the pie (leaving the top open, this is just to stop the crust from burning) and bake at 425° for 25 minutes.
• Remove foil and reduce oven temperature to 375° and bake for another 30 minutes or until pie is a deep golden brown.
• Let cool to room temperature, and reheat if desired. (pie will be runny if it's eaten while it's hot from the oven, but not if it's reheated once it's cooled).