how to make the best apple pie?

Answer 1

This site has very PRECISE instructions with PICTUREs for every step:
http://www.myhomecooking.net/apple-pie/

Answer 2

This my grandma's recipe:

4 brambly apples
8oz sugar.
dash of whisky/rum or whatever other spirit you have to hand
glass of water
Ready made puff pastry
Ready made pie base.

chop the apple into really small pieces, Place in a saucepan with the sugar, water and booze, heat on a medium heat until the apples go soft. Bung the apple mixture in the pie base and cover with the puff pastry, remembering to put some slits in it to stop it going soggy. Shove the pie in the oven until the pastry goes golden brown. Serve with creme anglais (home made custard) as shown below:

1 large pot double cream
1 egg, beaten
1 egg yolk
4oz sugar
dash of milk

Put all the ingredients in a saucepan and bring to boil stirring continuously. Once it has boiled, turn down the heat and simmer for a few minutes. Pour over your apple pie.

Perfect...

Answer 3

old time apple pie

This apple pie reicpe is made with brown sugar, nutmeg, a little lemon, and other ingredients.
INGREDIENTS:
pastry for a 9-inch double crust pie
6 cups tart apples, sliced and peeled
1/4 cup sugar
1/2 cup light brown sugar, firmly packed
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon margarine
PREPARATION:
Line a 9-inch pie plate with the pastry. Mix next 8 ingredients and fill pie shell, laying apple slices flat. Dot with the butter or margarine. Roll out top crust and place it over the apple mixture, cutting slits in several places for steam to escape.
Moisten edges of crust well with cold water and adjust top crust. With fingers or fork, pinch two crusts together to make a tight seal around pie. Bake in a hot oven, 450 degrees, for 15 minutes. Reduce heat to 350 degrees and bake 45 to 50 minutes longer.

Answer 4

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.
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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 5

I'm rubbish at home made pies.
The best apple pie I've had recently was a Tesco frozen Bramley apple pie.
Fabulous in every way and only 89p!!
Why bother with your own?
Not cost effective and dubious results.
You could always throw away the packet and pass it off as your own.
But that would be dishonest.

Answer 6

Just remember that for a balanced pie you want some sweet and some tart apples. Try Braeburn or Jonagold for sweet and Granny smith for tart

Answer 7

i use the 4 and 5 star recipes from allrecipes.com!

Answer 8

remember to add cloves

Answer 9

check outt he foodnetwork.com!