Old Fashioned Apple Pie Food

OLD FASHIONED APPLE PIE

Steps:

• Pare, core and slice apples 1/4" thick and toss with lemon juice to keep from turning dark.
• Note: 20oz is a kind of apple and the best I have found for this recipe.
• Blend sugars, flour and spices.
• Toss sugar mixture together with apples and mix.
• Pile apples into unbaked pie shell and dot with butter; Add top crust and score top to allow steam to escape.
• Bake at 425 degrees for 15 minutes, then 350 degrees for 45 minutes.

OLD FASHIONED APPLE PIE

Steps:

• Pre-heat oven to 425*.
• Peel, core, and thinly slice apples.
• In a small bowl, combine brown sugar, 1/4 cup sugar, cornstarch, cinnamon, and nutmeg.
• add sugar mixture and lemon juice to apples tossing gently to combine.
• mound apple mixture into crust.
• press down gently.
• Fold the edges of the top crust under the bottom crust; crimping edges.
• In a small bowl whisk together egg and cold water; set aside.
• Bake pie for 20 minute
• Reduce oven temp to 375* and bake another 30 minute.
• Brush top of crust with egg mix and bake another 10 minute.

CLASSIC APPLE PIE

Steps:

• Make the filling: Toss the apples with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until the juices are simmering. Reduce the heat to medium and cook, stirring, until the firmer apples soften but still hold their shape, 6 to 8 minutes. Sprinkle in the flour, cinnamon and salt and toss to thicken the juices, about 1 minute. Remove from the heat and let cool. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Make the crust: Pulse the flour, baking powder, granulated sugar and salt in a food processor. Add the shortening and 4 tablespoons butter; pulse until the mixture looks like coarse meal. Add 6 more tablespoons butter and pulse until pea-size pieces form. Add 3 tablespoons ice water and pulse a few times. If the dough doesn't hold together when squeezed, add more ice water, 1/2 tablespoon at a time. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap and refrigerate until firm, at least 3 hours or up to overnight.
• Roll out 1 disk of dough on a lightly floured surface (or between 2 sheets of floured parchment) into a 12-inch round. (If the dough gets too warm, refrigerate until firm.) Ease into a 9-inch pie plate. Add the filling, mounding it slightly in the center, and dot with the remaining 2 tablespoons butter. Transfer the pie to the refrigerator.
• Roll out the remaining dough into a 12-inch round. Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp as desired. Brush the beaten egg over the top crust and edge; sprinkle with the turbinado sugar. Pierce the top crust with a knife a few times to let steam escape. Refrigerate 1 hour.
• Put a rimmed baking sheet on the bottom oven rack and preheat to 425˚ F for 30 minutes. Place the pie on the hot pan and reduce the oven temperature to 375˚ F. Bake until the crust is golden and the filling is bubbly, 1 hour 10 minutes to 1 1/2 hours; rotate the pie as needed and cover with foil if the crust browns too quickly. Transfer to a rack to cool completely.

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.

TRADITIONAL APPLE PIE

Steps:

• Preheat oven to 400 degrees F.
• To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour, and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate.
• In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside.
• On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate.
• Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, and seal and flute the edge. Cut slits on top crust to allow steam to escape.
• To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Cover pie with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until crust is golden and apples are tender.
• Serve warm with ice cream or just plain.

APPLE HILLS OLD FASHIONED APPLE PIE

Steps:

• Prepare crust recipe and chill for one hour.
• While crust is chilling bring apple juice, sugars, cinnamon, nutmeg and cornstarch to a boil until thick, stirring constantly.
• Add lemon juice and butter. Save a little sauce to brush top of baked pie.
• Toss with sliced apples, reserving tablespoon of sauce to brush on crust as pie comes from oven.
• Roll out bottom crust, leaving a 1 inch overhang.
• Fill pie.
• Roll out top crust and place on top.
• Trim to 1/2-inch overhang.
• Crimp together and flute edge.
• Remember, the more time you spend preparing the crust, the less spillage you are apt to have.
• Use a knife to cut slits in crust for air vents.
• Brush crust with milk; sprinkle with tablespoon of sugar and dash of cinnamon.
• Bake at 375 degrees Fahrenheit for 1 hour, or until a knife can be inserted into pie smoothly.
• Brush with the tablespoon of reserved sauce.

OLD FASHIONED ENGLISH APPLE PIE WITH A KISS AND A SQUEEZE!

Steps:

• To prepare the pastry, sift the flour and salt into a mixing bowl, then stir in the sugar. Add the butter in pieces and rub into the flour with the fingertips until the mixture resembles fine bread crumbs. Stir in enough water to hold the mixture together, then form into a smooth ball.
• Wrap in foil or grease-proof paper and chill in the refrigerator for 30 minutes.
• Divide the dough into two and roll out one half on a floured board into a circle to fit the base of a well greased 20cm/8inch pie dish.
• Put the apples in a mixing bowl, then stir in the remaining filling ingredients. Spoon into the dough lined pie dish. Roll out the remaining dough into a circle to form the lid. Lay over the filling, pressing down and sealing the edge with water. Flute the edge with your fingers or crimp with the prongs of a fork. Brush with a little milk and dredge with caster sugar. Make a slit in the centre of the pie for the steam to escape, or use a pie funnel.
• Bake on a baking sheet in the centre of a hot oven (200 degrees C/400 degrees F) for 15 minutes, then reduce the heat to moderate (180 C/350 F) and continue baking for 25 to 35 minutes, until golden brown. If the pastry starts to brown too quickly, cover the top with some greaseproof paper.
• Allow to cool slightly for 5 minutes before serving.
• Serve with wedges of cheese, or with cream, custard or ice cream.

LUCINDA'S OLD-FASHIONED APPLE PIE

Steps:

• Preheat the oven to 350 degrees. Position the racks in the center of the oven and in the lower third.
• Squeeze the lemon juice into a large bowl. Peel, quarter, core, and thinly slice one apple at a time. Toss the slices in the lemon juice to prevent browning. Repeat with each apple.
• On a well-floured surface, roll out one piece of dough to about 12 inches in diameter and lay it in the bottom of a standard 10-inch pie plate. Trim the edges of the dough flush with the edge of the pie plate's rim.
• Add the 1/4 cup sugar, the flour, cinnamon, cloves, and salt to the apples and toss to coat. Pile the apples into the dough-lined pie plate. Dot with butter.
• Roll out the top crust to a diameter of 12 inches. Lay it over the apples. Trim the edge of the top crust so it hangs over the bottom crust by at least 3/4 inch. Tuck the top crust under the bottom and roll it under all around. Pinch it together to close. Crimp the edges with fingers or press with a fork. Chill the pie for a few minutes.
• In a small bowl, whisk together the egg yolk and milk. Cut a few slits in the crust top to allow steam to escape during baking. Brush the egg mixture evenly over the whole crust, being careful not to block the slits. Sprinkle with the remaining 2 teaspoons of sugar.
• Place a cookie sheet on the lower rack to catch any overflowing juices from the pie. Place the pie on the center rack and bake for 1 hour and 15 minutes, or until the crust is golden brown and there is a sign of bubbling juices. Cool on a wire cooling rack for at least 1 hour. Slice 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.

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.

OLD-FASHIONED LATTICE-TOP APPLE PIE

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
• For filling:
• Position rack in lowest third of oven and preheat to 400°F. Mix first 6 ingredients in large bowl. Add apples and toss to blend.
• Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.)

OLD-FASHIONED MIXED-APPLE PIE

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 15 minutes at room temperature before rolling out.
• Butter 9-inch-diameter glass pie dish. Roll out 1 dough disk on lightly floured work surface to 12- to 13-inch round. Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides. Roll out second dough disk between sheets of parchment paper or waxed paper to 12- to 13-inch round; transfer dough to baking sheet. Refrigerate both crusts while preparing filling.
• For filling:
• Position rack in center of oven and preheat to 425°F. Combine all apple wedges, 1/3 cup sugar, raisins, quick-cooking tapioca, grated lemon peel, 1/4 teaspoon salt, and nutmeg in large bowl; toss to blend. Let stand at room temperature until some juices form, tossing occasionally, about 15 minutes.
• Place crust-lined pie dish on rimmed baking sheet. Sprinkle graham cracker crumbs over bottom of crust. Transfer apple filling to crust, mounding filling slightly in center. Dot filling with butter cubes. Brush crust edges lightly with water. Remove top parchment sheet from second dough round. Invert dough round atop filling; remove second parchment sheet. Trim dough overhang on both crusts to 1/2 inch. Press crust edges together, then fold under. Using tines of fork, press on crust edge around rim of dish to seal decoratively. Using small sharp knife, cut six 1-inch slits in top crust, then cut out 1/2-inch circle from center of top crust to allow steam to escape. Brush top crust lightly with milk, then sprinkle with raw sugar.
• Bake pie 15 minutes. Reduce oven temperature to 375°F and continue to bake pie until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly, about 1 hour longer. Transfer pie to rack and cool to lukewarm or room temperature. Cut pie into wedges.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

APPLE PIE BY GRANDMA OPLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.