The Best Apple Pie?

Question

i love apple pie but i wonder which apples make the best.. plus how can i get the crust even flakey.

Answer 1

Dutch Apple Pie

2 cups apples, sliced and peeled
Crust
2 cups flour
1/2 cup brown sugar
1 teaspoon salt
1/2 cup rolled oats (quick or regular)
3/4 cup melted butter or margarine
Custard
1 cup water
1 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
1 teaspoon vanilla
5 dashes bitters

Combine crust mixture.
Reserve 1 cup and press the rest in a pie tin.
Put apples in crust.
In a small pan mix water, sugar, salt, and cornstarch. Cook while stirring until mixture gets thick.
Remove from heat and stir in vanilla and bitters.
Pour hot custard over apples.
Sprinkle reserved cup of crumbs over pie.
Bake at 350°F for 50 to 60 minutes until crust is crunchy.

Answer 2

If you follow the recipe on the Crisco box for the crust, the crust will always be tender, but to get a flaky crust you need to chill the ingredients in the freezer first (but not long enough to freeze the liquid of course). You want to handle the dough as little as possible. Rolling is easier if you let the dough rest, wrapped in saran rap, for at least 15 minutes before rolling.

Spartan apples are good for pie because they're not to sour or too sweet, and they taste better cooked. I add a little bit of cinnamon and a little bit of brown sugar, and a teeny amount of flour (maybe half a teaspoon) and butter to the apple pieces.

Answer 3

Granny Smith are the ones most will use and as for the crust, it is very simple. Normally if you want a two crust pie, use two cups flour and mix in a half tsp. salt, then 2/3 C. of Shortening, like Crisco, the solid kind. Take a fork or pastry mixer for that and make it to the texture of pea size clumps. Then here is a very good tip for flakier crusts. Use Icewater for this part. Put in 5 to 7 tablespoons icewater and mix with your hands just to get it formed into a ball. Not too much water or it will be tougher as well as if you work it too much. When you can form it into a ball, put that into the refrigerator at least 30 minutes but better if it be an hour. Divide into equal parts and form into balls again and flatten out with a rolling pin but keep it moving so as not to get out of shape or stuck to the counter. Use very little flour to do this part. Put the bottom crust in the pan, take fork and put holes into bottom and sides so steam can get out and leave the edges as is for now. Put your filling in and then put the top on with the other part of the crust and then put some water on the edges where they will meet and then crimp them by rolling them under and do your edging. Then put steam holes in the top and brush on either milk wash or an egg wash and bake.

Answer 4

APPLE PIE
6 cups Cortland apples
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
dash nutmeg
dash salt
1/4 cup flour
2 Tablespoons butter
9-inch double-crust prepared pie crust *
Wash, peel, core and slice apples, toss apple slices in a large bowl with lemon juice to prevent darkening. In a small bowl combine sugar, brown sugar, cinnamon, nutmeg, salt, flour. Pour over apple slices and stir to mix well. Arrange apple slices in pastry-lined pie pan. Dot with butter and place top crust on pie, seal and flute edges. Cut slits in the top to permit steam to escape. Bake at 450 degrees for 15 minutes. Continue baking at 350 degrees for 45 to 50 minutes or until apples test soft with a fork and the crust is golden brown. Note: Place a cookie sheet covered with aluminum foil on lower rack in oven to catch drippings.

* PIE CRUST
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

Answer 5

Granny Smith apples . And crust usually does come out flakey . (:

Answer 6

Caramel Cinnamon Graham Apple Pie with Caramel Pecan Cream
Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons ice cold water

Topping:
2/3 cup crushed cinnamon graham crackers
1/4 cup packed brown sugar
3 tablespoon all-purpose flour
1/3 cup butter

Apple Filling:
6 to 8 apples, peeled and sliced, about 5 cups
1 1/2 teaspoons lemon juice
1 cup sugar
6 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon

Egg Wash:
1 egg, beaten with 1 tablespoon water

Garnish:
1/4 cup Caramel Butterscotch Ice Cream Topping
Caramel Pecan Whipped Cream, recipe follows

Preheat oven to 375 degrees F.

Crust:
Mix flour and salt. Cut in shortening until mixture resembles course ground cornmeal. Add water 1 tablespoon at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. Roll out last 1/3 of dough and cut into strips for lattice top crust. On parchment paper or cookie sheet, weave the strips to form lattice. Set aside.

For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.

For filling: combine apples, lemon juice, sugar, flour, and cinnamon. Spoon apple filling into crust.

Sprinkle cracker topping over apples.

Slide lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing to seal. Brush lattice strips with egg wash.

Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned. While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping. Cool the pie before serving. Top with Caramel Pecan Cream Sauce.

Caramel Pecan Whipped Cream:
1 cup whipping cream
1/3 cup sugar
1/2 cup Caramel Butterscotch Ice Cream Topping
1/3 cup pecans, processed very fine

Pour whipping cream into a deep bowl. With electric mixer, whip the cream on high, adding sugar a little at a time. When the cream is whipped, continue to beat on medium, while you add the caramel. Fold in pecans. (The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie.) Refrigerate before serving over the pie.

Answer 7

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