how to make apple pie?

Answer 1

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 2

Apple Pie
8 servings

1 recipe Flaky Butter Pie Crust (recipe follows below)
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.
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Flaky Butter Pie Crust
Serving Size : 2 9-inch pie crusts

3-1/4 Cups All Purpose Flour
1 Tsp Salt
1/2 Cup Cold Unsalted Butter
2/3 Cup Cold Butter Flavor Lard
4-5 Tbsp Ice Water

In a mixing bowl, combine the flour and salt. Add the butter and lard and work it in your hands until it resembles coarse crumbs. Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand. Do not over work the dough.

Cover the dough with plastic wrap and refrigerate for 30 minutes.

Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness.

Answer 3

Apple Pie by Grandma Ople ***** 813 Ratings

"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!"
Original recipe yield: 1 - 9 inch pie.

INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Answer 4

APPLE PIE
This treat is so sweet (even though we've eliminated half the sugar), you won't need to serve it à la mode.
1/4 cup apple juice
1/2 cup brown sugar
4 tbsp light butter (stick or tub) at room temperature
4 Gala or Granny Smith apples, peeled, cored and sliced
2 tbsp cornstarch
2 refrigerated ready-made piecrusts
1 tsp cinnamon



Preheat oven to 350°F. Combine apple juice, sugar, and butter in a bowl. Add apples and cornstarch. Place one piecrust in a 9" pie pan and fill with mixture. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to fasten to bottom crust. Bake 55 minutes or until golden brown. Sprinkle top with cinnamon.

Nutritional analysis per serving:265 calories, 11.5 g fat (5.5 g saturated fat), 39 g carbohydrates, 1.5 g protein, 1.5 g fiber
Makes 8 servings.

Answer 5

Filling:
6 granny smith or macintosh apples, peeled and cut into 8 wedges each
1-1/3 cup sugar
1/3 cup flour
1 tsp. cinnamon
1 tablespoon butter, cut up into tiny pieces.


crust: buy it and unroll it or:
2 cups flour
3/4 cup shortening
pinch salt
6 Tablespoons ice cold water, added one at a time

Preheat oven to 425 degrees.
First, assemble dough for crust. Cut in half. Roll out two and place one in pie pan.
Second, assemble filling ingredients except butter in a large bowl.
Third, add filling to the pie pan. Add butter in different places within the filling.
Cover with second crust.
Cook at 425 for 15 minutes, then turn heat down to 375 and cook another 40 minutes. Remove from oven. Cool and enjoy!

Answer 6

Alright, i'm not going to give you a true recipe, because an apple pie recipe is as unique as a person's face. Theres no two a like. That said, lets move on.

I should say the first thing to figure out is which apples are the best. In my humble opinion, Granny Smith are wonderful and the tartness helps bring much needed flavor to the cooked pie.

Slice your apples thinly enough that get soft when baking (unless of course, you are the type of baker that likes somewhat soft/hard apples in the pie). Some people even par-boil the apples to make sure they get soft... i find this unnecessary and you need ALL the flavor you can get. Anyway, put these slices in a bowl and add 1/4 cup of flour, 1 cup of sugar (or a bit less) and a teaspoon of cinnamon, if you fancy, add nutmeg, but sparingly...its strong! I take the "real lemon" thats in the lemon shape bottle and squirt a bunch on top, then i stir it all up. Make sure all apples are coated with the flour mixture. set aside and turn on oven to 350.

Ahh.... now the easy part, the crust:

in one bowl, combine:

2 cups of flour
1 tsp of salt , stir to mix
3/4 cup of white shortning.

use a fork to mix up until it looks "mealy" or crumbly. turn on the tap, run your 1/2 cup measurement under and put the water in your meal, i add a small amount extra for good measure.

take off your jewelry.

mix the meal and water with your fingers until it is dough. Do not over mix - the more you mix the tougher your crust turns out.

The balls of dough do not have to be a perfect balls. Just make sure it sticks together and once its on the floored table, spread flour all over it and roll it out with your rolling pin (one of the balls, that is). Once it looks big enough to cover the pie pan and have some extra draping off carefully take the edge of the edge closest to you and gently pull it up and lay it on the edge farthest from you (folding it in half, in other wards). Pick up the folded dough and lay it on your pie pan in the middle and then take that same edge and lay it on the doughless side - wha la! it helps the baker to not rip the dough when transporting it to the pan and the top of the pie.

Pour your apple/flour mix in to the pie shell.

roll that dough again and repeat the fold instructions, placing it on half the pie and then unfolding it again. take extra dough off of edges and make crust look nice by pressing with fingers, fork or whatever you desire...just so it goes all teh way around the pie.

I poke (with a fork) the first initial of the name of the pie on the pie top. That is.... and "A" for apple, "B" for blueberry, etc... you might find this fun :) I also use a pastry brush to brush milk all over the top...its makes it flaky.

Bake until its brown on top (my friends tells me baking it in a brown paper bag does the trick, but i havn't tried this and neither should you for your first time). I ususally bake it for 40-50 minutes and i cover it with foil if it starts to look too brown.

also.... to note:

put a cookie sheet just below on the next rack to collect abstract juices that might drip off the pie in the process. its saves a heck of a mess!

GOOD LUCK!! :)

Answer 7

View Southern Living Menu

1 1/2 (15-ounce) packages refrigerated piecrusts, divided
6 medium Granny Smith apples, peeled and sliced
1 1/2 tablespoons lemon juice
3/4 cup brown sugar
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Stack 2 piecrusts; gently roll or press together. Fit pastry into a 9-inch deep-dish pieplate.
Toss together apple and lemon juice in a large bowl. Combine brown sugar and next 4 ingredients; sprinkle over apple mixture, and toss to coat. Spoon into prepared piecrust.

Roll remaining piecrust to press out fold lines; place over filling. Fold edges under, and crimp; cut slits in top for steam to escape.

Bake at 450° for 15 minutes. Reduce oven temperature to 350°, and bake 35 minute

Answer 8

OLGA's 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.

OLGA's 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
pastry for double crust pieshell (9-inch)
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.

Answer 9

Apple Pie Cheesecake With Warm Caramel Sauce:

Just like eating a caramel apple . . . gourmet style. Prep: 32 min., Cook: 1 hr., 15 min., Other: 8 hrs.

18 honey graham cracker sheets
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 large eggs
1 (8-ounce) container sour cream
1/2 teaspoon vanilla extract
1 (21-ounce) can apple pie filling
1/2 cup raisins
Caramel Sauce

Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.

Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.

Bake at 325° for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.

Yield: Makes 16 servings

Answer 10

Crust
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp nonfat milk, very cold

1 Tbsp heavy cream
1 large egg yolk

Filling
1/2 cup sugar (white granulated)
1/4 cup packed light brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
5 lbs of mixed apples (Granny Smith, Golden Delicious, Pippin, Braeburn, Cortland, McIntosh - see this guide to apple varieties), peeled and cut into 1/4 inch slices
1 Tbsp of lemon juice and 1/2 teaspoon of grated lemon zest
2 Tbsp unsalted butter

Start with the crust:
1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add milk 1 Tablespoon at a time, pulsing until mixture solidifies into a ball. Remove dough from machine and shape into 2 discs. Wrap each in plastic wrap and refrigerate at least 1 hour.

While the dough is cooling, start cook the apples:
2 Mix 1/2 cup white sugar and 1/4 cup brown sugar, salt, ground ginger, and cinnamon into a large mixing bowl. Add the apples and lemon zest and toss to combine. Transfer apples to a large, thick-bottomed covered pan or Dutch oven and cook, covered, over medium heat, stirring frequently, until apples are just tender when poked with a fork, but still hold their shape - about 15 to 20 minutes (but not so long for the apples to turn into applesauce, put apples in a colander over a bowl to drain excess liquid. Drain off as much juice as possible.

3 Preheat oven to 425°F with a baking sheet on a rack on the lowest rung of the oven.

Back to the crust:
4 While the apples are cooling and draining, remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Add the filling to the pie:
5 Add the apple filling to the dough-lined pie pan. Sprink on 1 Tbsp of lemon juice. Dot with butter.

Finishing:
6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Cooking:
7 Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425°F for 15 minutes. Lower the heat to 375°F and cook for an additional 50 minutes, until filling bubbles in the center and crust turns golden brown. Cool on a wire rack for 1 1/2 hours.