Worlds Best Apple Pie Food

THE BEST APPLE PIE

Steps:

• For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.

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.

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.

WORLDS BEST APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Peel, Core, & Slice apples into a large mixing bowl. Lightly toss with 1 tablespoon of lemon juice while slicing the apples.
• In seperate medium sized mixing bowl, mix together 3/4 cup white sugar, flour, salt, nutmeg, cinnamon, & allspice, mix until well blended.
• Next, pour sugar mixture over the apples. Toss lightly until apples are well covered with the sugar mixture.
• Pour into bottom 9 inch pie shell, then cover with the top 9 inch pie crust. brush top pie crust with melted butter or margarine, and sprinkle with 1-2 tablespoons of sugar.
• Bake for 25 minutes at 425 degrees. Then turn the oven down to 350 degrees and continue to bake for another 30-35 minutes.
• Cool ~ serve with whipped topping or ice cream. Enjoy!

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.)

OUR FAVORITE APPLE PIE

Steps:

• In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour (or up to overnight).
• Preheat the oven to 425°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
• On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1/2-inch overhang, and transfer to the refrigerator. On a floured piece of parchment, roll out the second disc of dough to the same size as the first and refrigerate both crusts for 30 minutes.
• In a small bowl, whisk together the egg and milk and set aside. Peel, core, and slice the apples into 1/4-inch thick wedges. Place apples in a large bowl and mix with 1/4 cup flour, 1/3 cup sugar, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon. Fill the dough-lined pan with the apple mixture, packing apple slices as tightly as possible.
• Brush the rim with egg and milk mixture, reserving the excess. Top with the second dough round and press over apples to minimize excess space between apples and crust. Press the top and bottom crusts together and trim the top crust to a 1-inch edge around pan. Tuck top edge under bottom edge and crimp or decorate as desired. Cut five vents in the top crust for steam. Refrigerate pie for 30 minutes to set the crimp.
• Brush top crust with egg wash and sprinkle with coarse sugar.
• Place pie on the preheated rimmed baking sheet and bake until the crust begins to turn golden, 20 to 25 minutes. Rotate sheet, move to center rack, and reduce oven to 350°F. Continue baking until the crust is golden brown and you can see the thickened juices bubbling, 40 to 50 minutes more. Cool on a rack 3 to 4 hours to allow juices to set before slicing.
• Do Ahead
• The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The baked pie will keep, loosely covered with aluminum foil, at room temperature for up to 2 days.