Sweet Apple Pie Food

BASIC PIE DOUGH FOR APPLE PIE

Steps:

• In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
• Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
• Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

APPLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

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.

EASY OLD-FASHIONED APPLE PIE

Steps:

• Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.
• Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
• Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.
• Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.

CRUNCHY SWEET CARAMEL APPLE PIE

Steps:

• Preheat oven to 375.
• Prepare the crumb topping first by combining the sugar flour and rolled oats in a bowl.
• Cut in the 1/2 cup of butter until mixture resembles coarse crumbs and set aside.
• For the pie, stir together the sugar, flour, cinnamon and salt in a large mixing bowl.
• Add apple slices and toss gently until coated.
• Transfer the apple mixture to the pie shell.
• (If using a store bought pie shell, remove it from the aluminum pie plate and transfer it to a 9" pie plate of your own-- it looks better!) Sprinkle crumb topping over apple mixture.
• Cover edges of pie with aluminum foil.
• Bake for 25 minutes, then remove foil and bake another 25 to 30 minutes.
• Remove from oven and sprinkle with chopped pecans and drizzle with caramel sauce.
• Cool on a wire rack.
• Can be served warm or at room temperature.

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.

SWEET APPLE PIE

Steps:

• Preheat oven 425 degrees Fahrenheit (220 degrees C).
• Spray deep dish pie plate with cooking spray. Line with one pie crust.
• Combine white sugar, light brown sugar, flour, lemon, and cinnamon in a bowl and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
• Spoon apple mixture into pie crust.
• Place second piecrust on top of filling, and trim edges.
• Lightly glaze top of pie with a beaten egg, then sprinkle with a little granulated sugar.
• Bake until golden brown, about 35 to 40 minutes.
• Place on a wire rack and cool 30 minutes.