Apple Pie Crust Recipe?

Question

hi. i need to make Apple Pie Crusts. but i cant find the recipe. i know how to make apple pie. i just need the crust. oh yea and by the way, its a

9" pie.

Answer 1

here is i have a recipe for apple pie. you can see for the crust recipe below :)

Old Fashioned Apple Pie
Simply Recipes
Serves 8

Crust Ingredients
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup
flour if you don't have almonds)
16 Tbsp (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in freezer
for at least 15 minutes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp nonfat milk, very cold

Filling Ingredients
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples
such as Granny Smith
1 1/2 tablespoons brandy or brandy extract
1 teaspoon vanilla extract

Egg Wash
1 large egg yolk
1 Tbsp cream

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,
with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until
mixture just begins to clump together. If you pinch some of the crumbly dough
and it holds together, it's ready, if not, add a little more water and pulse
again.

Remove dough from machine and place on a clean surface. Carefully shape into 2
discs. Do not over-knead the dough! You should still be able to see little bits
of butter in the dough. These bits of butter are what will allow the result
crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1
hour.

2 Position rack in bottom third of oven and preheat to 375°F.

3 Combine sugar, flour and spices in large bowl. Use your hands and mix in the
apples so they are well coated, then add brandy and vanilla extract.

4 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.

5 Spoon in apple filling, mounding slightly in center.

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.

7 Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits
in top crust to allow steam to escape. Bake pie until crust begins to turn
golden, about 20 minutes, then reduce heat to 350°F. Tent the rims with aluminum
foil or a pie protector if the edges are browning too quickly. Bake until crust
is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes,
depending on the type of apples you are using. Transfer to rack; let stand 1
hour. Serve pie warm or at room temperature.
Serves 8.


have fun baking!

Answer 2

1

Answer 3

Ingredients: Oven temp: 325 F/160 C
500 gm sour apples-stewed (peeled and cooked)
1/8 tsp nutmeg or powdered cinnamon
4 tbsp sugar (or according to taste)
1 tbsp lemon juice (or according to taste)
1 tbsp butter
2 cups maida
3/4 cup butter
1 tsp vinegar
1 egg OR
1/4 cup cold milk
1/4 tsp salt
1 tsp sugar
1 tsp baking powder
q pie dish, 20 cm (8?) in diameter
1 tbsp slightly beaten egg or milk to glaze the pie
castor or Icing sugar to dust

Method: Add the sugar, lemon juice and flavouring to the apples. Mix the maida, butter, vinegar egg or milk, salt, 1 tsp sugar and baking powder into a dough, kneading as little as possible.

Roll out a little more than half the dough about 1/4 cm (1/8?) thick, into a large enough circle, to cover the base and the sides of the pie dish.

Dust the pastry base with flour, then fill it with the apples. Dot the filling with butter. Roll out the other portion of the dough, wet the edges, and cover the pie. Press the edges together, to seal. Make a decorative edge by pinching the edges at regular intervals.

Prick upper crust with a fork, glaze the surface with the beaten egg, or milk and bake in a pre-heated oven for about 45-60 minutes or until golden.

When done, remove it from the oven and sprinkle with castor sugar or icing sugar.

Don't worry! It also contains the recipe to make the crust!

Answer 4

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
Ingredients
2 2/3 cups all-purpose flour, plus extra for rolling
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 6 Tbsp ice water, very cold

1 Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for 15 minutes so that they become thoroughly chilled.

Go to the web page--it has pictures.

Answer 5

I love making pie, but my secret is the Robin Hood Flaky Pie Crusts... all you do is add water and roll it out... that type of thing, no one is ever the wiser that it isn't homemade.. its the easiest thing to make and tastes SOOOO good, and its not very expensive and takes literally minutes to make. (no I don't work for them LOL!)

try it.

Answer 6

try here http://sratim.nesika1.hop.clickbank.net/