how do i make pastry for apple pie?

Answer 1

A crispy tasty one, my favorite!

Low-fat Pie Crust

"Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough."

Original recipe yield: 2 pastry crusts.

INGREDIENTS:
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk

DIRECTIONS:
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.

Answer 2

Short crust pastry.
8oz plain flour
2oz lard
2oz butter both at room temp.
water.
Rub the flour with the lard & butter until it looks like bread crumbs add water slowly until the mixture just comes together leaving the bowl clean.Knead lightly.
Roll out on floured surface & use to cover sliced Bramley apples mixed with sugar,3-4 cloves [ cinnamon if you like it].A little milk to glaze
Bake in hot oven until cripsy.Serve with ice cream [ I'M not a lover of custard]

Answer 3

The pastry I know of is called a crust.....

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 (they a few varieties at Sainsbury's).

CRUST:
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into very small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt together, and 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 kitchen/plastic foil 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. 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 teaspoon vanilla
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 1½ cup)
2 tablespoons margarine

Heat oven to 425 °F/220 °C.
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 4

Harvest Apple Pie with Hazelnut Streusel:

Notes: If desired, substitute a homemade pastry for the purchased one. To save time, you can slice the apples (peeled, cored, and quartered) in a food processor. If making pie up to 1 day ahead, cool, cover, and chill. If desired, reheat, uncovered, in a 325° oven 20 to 25 minutes.

1/2 cup chopped dried apricots
1/2 cup chopped dried cherries
1/4 cup rum or orange juice
1/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground coriander
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
6 cups thinly sliced peeled Granny Smith apples (about 2 lb.; see notes)
1 purchased refrigerated pastry for a 9-inch single-crust pie (half of a 15-oz. package), at room temperature
About 1 cup all-purpose flour
1/2 cup firmly packed brown sugar
6 tablespoons cold butter or margarine, cut into chunks
1/2 cup chopped hazelnuts

1. In a bowl, mix apricots, cherries, and rum; let stand until fruit is slightly softened, 6 to 8 minutes.

2. Meanwhile, in a large bowl, mix granulated sugar, cornstarch, coriander, ginger, cinnamon, and apples. Stir in dried-fruit mixture.

3. Ease pastry gently into a 9-inch pie pan, fold edge under itself flush with rim, and flute decoratively. Mound apple mixture in crust.

4. In a food processor or a bowl, whirl or stir 1 cup flour and the brown sugar until well blended. Add butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Stir in nuts and whirl until coarsely chopped, or chop nuts with a knife and stir into flour mixture. Squeeze handfuls of the streusel until it sticks together, then crumble into chunks evenly over apple mixture. Set pie on a foil-lined rimmed baking pan.

5. Bake on the bottom rack of a 350° regular or convection oven until filling is bubbling around the edges, about 1 1/4 hours. If pie becomes brown too quickly, cover the dark portions loosely with foil. Cool on a rack at least 1 1/2 hours.

Yield: Makes about 8 servings

Answer 5

8 ozs of s r flour
4 ozs butter/lard
very cold water.
sieve flour into bowl and rub in fat with finger tips until it resembles fine bread crumbs then slowly add water until you get a soft dough its does not want to be to wet or to dry.
wrap pastry in cling film and put in fridge to rest for 30 Min's.
take out of fridge and roll out for pie.
secret of good pastry is keep It cool and don't handle to much..........Happy baking

Answer 6

throw plain flour into mixing bowl.add a pinch of salt,chuck in same amount of lard(veg oil) and butter,(blended) add a tablespoon of water and give it a right good mix,add a little more water if necessary to form a dough..

Answer 7

You can buy a pastyr or go to
http://www.cooks.com
and type in apple pie pastry

Answer 8

Ask Aunt Bessie!

Answer 9

buy frozen or the add water ones,,,, there really good