The Best Apple Pie You Will Ever Eat Food

THE BEST APPLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
• To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
• Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
• Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
• Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
• Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

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.

THE BEST APPLE PIE YOU WILL EVER EAT!

Steps:

• Lightly grease a 9 inch pie plate.
• Sift the flours into a bowl and rub in the butter, using your fingertips, until mixture resembles fine breadcrumbs.
• Stir in the sugar, then make a well in the center.
• Add almost all the water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads.
• Add more water if the dough is too dry.
• Gather together and lift out onto a lightly floured surface.
• Press into a ball and divide into two, making one half a little bigger.
• Cover with plastic wrap and refrigerate for 20 minutes.
• Preheat oven to 375 degrees F.
• Meanwhile, cut and peel apples.
• In a large bowl stir together the 3/4 cup sugar, the flour, cinnamon, and nutmeg.
• Add apple slices and gently toss until coated.
• Roll out the larger piece of pastry between two sheets of baking paper to line the base ans side of the pie plate.
• Line the pie plat with the pastry.
• Use a small sharp knife to trip excess pastry.
• Transfer apple mixture to the pastry-lined pie plate.
• Roll out the other pastry between the baking paper until large enough to cover the pie.
• Note: If doing a lattice pattern, weave on top of pie.
• Place on filling and seal.
• Cup slits and crimp edge as desired.
• If desired, sprinkle sugar on top of pie.
• To prevent over-browning, cover edge of pie with foil.
• Bake in 375 degrees F for 40 minutes.
• Remove foil.
• Bake in 20 minutes more until fruit is tender and filling is bubbly.
• Note: If you used a lattice pattern, bake 30 minutes instead of 20 minutes. After the 30 minutes, cover whole pie with foil and bake an additional 10 minutes or until fruit is tender and filling is bubbly.
• Cool on wire rack.
• If desired, serve with Vanilla Ice Cream.

ULTIMATE APPLE PIE

Steps:

• Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
• For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
• After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
• Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

THE BEST APPLE PIE

Steps:

• Pour melted butter over sliced apples and soak a few minutes.
• Combine sugar, flour, and spices.
• Remove apples from butter (reserve any that is left and use in topping).
• Coat apples with sugar mixture, pour into pastry shell.
• Combine topping ingredients and crumble over apples.
• Bake at 400°F for 40 to 45 minutes.

THE BEST APPLE PIE EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust.
• Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal.
• Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.

BEST EVER APPLE PIE

Steps:

• 1. Prepare pastry. On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside.
• 2. In a large mixing bowl combine granulated sugar, brown sugar, flour, cinnamon, salt, nutmeg, water, brandy, and bitters. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter. Trim edge of crust even with edge of pie plate.
• 3. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an "x" or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Mix egg white with 1 teaspoon of water and brush crust with egg was. Next sprinkle with granulated or raw sugar. Place pie on a foil-lined baking sheet. Cover pie edges with foil.
• 4. Bake in a 350° oven for 45 minutes. Remove foil from edges. Bake for 20 to 30 minutes more or until fruit is tender and filling is bubbly. My pie baked fast since I have a 1920's Wedgewood Gas and Woodburning Stove. Cool on a wire rack. Makes 8 servings. The pie is actually better tasting the next day.