Can anyone provide me with a step by step guide to making an apple pie from start to finish?

Question

If you help me I will send you a piece of my first edible apple pie.

Is yahoo answers polluted by smug gits who are never funny ?

Answer 1

1 crust pie (pie shell) 2 crust pie
1.5 cups flour
.5 teaspoon salt
.5 cups shortening (Crisco)
3 tablespoons ice coldwater
2.25 cups flour
1 teaspoon salt
.75 cups shortening (Crisco)
5 tablespoons ice cold water

Gather your ingredients together. It's easier to find them now, rather than when you are figuring out the recipe.

While you're at it, consider using this apple peeler/corer/slicer. These just rock, and make cooking with apples so much easier.

Measure out your flour carefully. The exact amount does matter.


Measure your salt into your flour, then mix them together well.

Measure your shortening and dump it into your flour/salt mixture.

Cut the shortening into the flour with two table knives (or a pastry cutter). Just keep slashing until it is mealy.


This is what your dough looks like when you've cut it enough. See how there are small bits of shortening covered up in flour? It's not all the same size, but that's fine.

Dump in your ice water a tablespoon at a time and mix it together gently. Really cold water helps keep the dough cooler when you are working it.

Mix the pie dough together until it just holds together, then stop. Overworking your dough will make it tough. You will have bits and pieces that don't fully hold together, and that is okay. If you really need to add a little bit more ice water, that's okay, but add it very slowly, to avoid adding too much and making your dough too sticky.


Put your dough onto a piece of wax paper, and mush it into a circle. Cover with another piece of wax paper, which will keep the dough from sticking to your rolling pin and your counter.

Roll out the dough with your rolling pin until it is a bit bigger than your pie crust. Peel off the top layer of wax paper.

Put your upside down pie plate on the crust, then slip your hand under the crust and paper.


Flip everything right side up, and carefully peel of the wax paper.

Squeeze the crust nicely together, if you're making a streusel topping, so it looks nice.

Go all the way around.


This was my first crust. Look at the gaping holes. It's okay if this happens to you.

Take the extra pieces of dough and patch it up. Don't worry that it looks messy, because no one will see most of the crust since it will be filled up with apples.



Make the filling
Ingredients:

4 cups sliced apples
1 cup brown sugar
3 tablespoons lemon juice
1 teaspoon vanilla
.5 teaspoon cinnamon
1.5 tablespoons instant tapioca
pinch salt
4 tablespoons butter or margarine

Peel, core, and slice your apples. This goes quickly if you use the right device, as I recommended above. Otherwise, use a peeler and a knife. It's not too hard to do.

Take the long strips of apple peel and eat them.

As you dump the apple into your mixing bowl, cut the slices in half.


Mix your sugar, salt, cinnamon, and tapioca in a bowl.

Measure out your lemon juice and vanilla. While I normally prefer fresh lemon juice, bottled is just fine in this recipe.

Mix it all together.


Add your apples and mix well.

Dump your apples into the pie shell.

This is how full you want your pie: it's definitely taller than the side of the pan. That's good because the apples will cook down. We'll trim the edges of the pie crust later when we add the lattice topping.



Now the directions split in two: you can make a lattice topping if you made enough crust, or you can make a streusel topping.

Make a lattice topping
Roll out a crust, like you did above, then cut it into strips. There is still a sheet of wax paper underneath the crust, to keep it from sticking.

Choose some medium-length pieces and begin laying them around the pie.

Here we have made a square, and the pieces overlap.


Alternate adding stips in one direction, then the other, overlapping each time.

Trim the edges, to make it look neat.

This is what the lattice pie looks like before it bakes. It's not a perfect lattice, but I don't know how to do that. It looks awfully good though.



Make a streusel topping
Ingredients:
1 cup flour
.5 cups sugar
.25 pounds butter (1 stick)

Mix the flour and sugar in a bowl, then add the butter, which you've cut into pieces.

Cut the butter into the flour and sugar, like you did for the pie crust. You can do this all in a food processor, if you prefer.

Dump the streusel onto the top.


This is what the pie looks like with streusel before it is baked.



Bake the pie
Put the pie in a preheated, 350F oven for about an hour.

Rotate the pie from front to back halfway through baking, to ensure even cooking.

Relax while the pie cooks--you deserve it!


The pies are done when lightly browned and bubbly, about an hour after you put them in.

Answer 2

Best Ever Apple Pie

Pastry for two crust pie
1/2 c Brown sugar; packed
1/4 c Sugar
2 tb Flour
1 ts Cinnamon; ground
1 pn Salt
1 lg Egg
2 tb Water
8 c Apples; sliced
1 tb Lemon juice
1 ts Vanilla extract
2 tb Unsalted butter
1 tb Sugar for crust; optional

The secret to a good apple pie is to use a few
different kinds of apples. When I make it, I use
Granny Smiths, Macs, and Macouns. The object is to
combine sweet and tart, crisp and soft.

1. Preheat oven to 375°.
2. Roll out the crust, line the pie tin leaving a
1 inch overhang.
3. Mix both sugars with the flour, cinnamon and
salt. In another bowl, whisk together the egg and
the water.
4. Toss the apples with the lemon juice, then the
sugar, then the vanilla in a large bowl.
5. Put the apples in the pie crust and dot with
the butter. Brush the edges of the pastry with the
egg glaze. Roll the top pastry thin and lay it
over the apples. Pull the overhang up and over and
crimp edges.
6. Brush the top crust with SOME of the egg glaze.
If you use all of it the crust is going to get
soggy. Cut slits and sprinkle with sugar if
desired.
7. Put the pie on a baking sheet and bake in the
bottom third of the oven until the pastry is
golden and the apples are tender, about 50
minutes. Remove from oven and let sit at least 15
minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dutch Apple Pie

1 3/4 C. water
2 T. brown sugar, packed
dash nutmeg
1/4 t. ground cinnamon
1/4 oz. orange liqueur
4 - 5 medium apples
2 1/2 T. cornstarch
6 T. granulated sugar
1 9-10" partially baked pie shell

Peel, core, and slice the apples into wedges. Combine 1 1/2 C. water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil, add apple and cook 4 minutes. Add raisins, cook 2 minutes more or until apples are no longer crisp, but not mushy.

Mix cornstarch into remaining water, and add to apple mixture. Continue cooking, stirring until slightly thickened and clear. Pour into pie shell making a slight mound.

Add crumb topping.

Answer 3

Basic Pie Crust
Serving Size : 2 9-inch pie crusts

2-1/4 cups All-purpose flour
1 teaspoon Salt
1/2 teaspoon Sugar
10 tablespoons Chilled butter, lard or shortening -- cut small pieces
4-1/2 tablespoons Ice water

Combine flour and salt in a medium bowl. Add butter or lard and cut into flour using your fingers, a pastry blender or 2 knives, until mixture resembles coarse crumbs.

Stir in water with a fork, 1 tablespoon at a time and work in with your hands until dough is just moist enough to come together in a smooth ball. You may not need to use all the water. Be careful not to overwork or dough will be tough.

If you're making 2 crusts, cut in half and shape each half into a flattened round. Wrap dough in plastic wrap and refrigerate for at least 20 minutes.

Remove 1 round of dough from refrigerator and place on a lightly-floured surface. Roll into a circle about 14 inches across and 1/8-inch thick. Gently fold dough in half, then in half again so that you can lift it without tearing, and unfold it into a 9-inch pie or tart pan.

Crimp edges or pinch in a decorative border. Fill and bake as directed in recipe. Dough may be prepared up to 2 days in advance and refrigerated, or frozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Apple Pie
8 servings

1/2 recipe Basic Pie Crust
3/4 cups sugar
1/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, pared, tart apples
2 tablespoons butter

Heat thr oven to 425ºF.

Prepare pastry and line pie pan.

Mix dry ingredients together. Stir in apples. Pour into pastry lined pie pan. Dot with butter or margarine. Cover with top crust, cut slits, seal and flute edges. Bake until crust is light brown and juice begins to bubble through slits in top, about 40-50 minutes.

Answer 4

ok u got two pastries u can choose from the biscuit crumble kind of the pre frozen pre prepared puff pastry u buy form the supermarket, get a pie tin, or ovenproof dish, grease it, line the pastry int he dish, defrosted, poke a fork into the bottom, 3 small holes, buy a can of pieapple, mix it with a lil sugar, castor sugar, taste it, make it taste nice, fill up the dish u lined with pastry, put some pastry over the top, paint some milk on push down the edges, cut a snip with scissors in the top so it dont pop, then whack it in the oven about 200 f for about 30 min or until pastry is cooked, then u can also make ur own pastry, and also stew up your own apples, or u can jsut put sliced apples in it wiht some sugar, depends how technical u wanna get

Answer 5

BASIC APPLE PIE RECIPE
8 servings


CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Answer 6

try this its lovely and tasty and easy to make

BASIC APPLE PIE RECIPE
8 servings

This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.

CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Answer 7

8 servings

This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.

CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

~ Measure the flour, sugar and salt togetherl. Stir to combine.
~ Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
~ Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
~ Turn the dough onto a lightly floured surface, knead it together, then divide in half.
~ Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
~ Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
~ Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
~ Add filling (see below)
~ Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

~ Heat oven to 425 degrees.
~ Peel, core and slice the apples. Try to keep the size of the slices even.
~ Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
~ Stir in apples.
~ Pour into pastry-lined pie plate.
~ Dot with margarine.
~ Cover with top crust and seal the edges. Cut slits in the top.
~ OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

~ Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Answer 8

Buy frozen shortcrust pastry and a tin of apple filling.Do the usual stuff with the pastry,etc,and sprinkle sugar on top when pie comes out of oven.Life's too short to faff about

Answer 9

12 ozs Plain flour
6ozs margerine (stork SB or similar) or 3ozs marg & 3 ozs lard
pinch salt
3 large Bramley apples
Sugar
Dinner plate

Place flour in large mixing bowl. Add Marg or marg & lard, cut into small pieces. Use finger tips to rub flour and fats in to each other - practice rubbing thumb and finger tips together - this is the action you want_ until mix resembles fine breadcrumbs. Add small amount of cold water until mix sticks together. Place in plastic bag in fridge - this stops pastry from shrinking when cooking and will make it more pliable.
Peel, core and slice apples - they don't have to be too neat but try and make them regular size. Remove pastry after 30 mins or so and roll out to 1/4" thickness - put small amount of flour over surface and roller - if you don't have a rolling pin, use a bottle. Fold pastry in half over roller and place on plate that you have previously lightly greased with butter. Lay pastry flat and cut off any pastry that hangs over rim of plate. Place apples on top with sugar, if required. Repeat rolling action on other half of pastry + off-cuts and place on top of apples. trim edges as before. Push thumb down on edge of pastry all way round to seal edges and pierce small air hole in top of pie. Brush top with beaten egg or milk decorate with off cuts if required and place in oven 180 degrees for about 20 mins - keep an eye on it. It should be lightly browned. Good luck!

Answer 10

sorry I cheat. I go to the store, buy a Mrs Smiths apple pie take it home and put it in the oven for an hour then take it out and while it's still warm, have a slice with icecream.