What is a good recipe for pastry for apple pie?

Question

used to have a recipe for "never-fail pastry" that was really good but have lost it somewhere

Answer 1

Ingredients for Sweet Short Pastry

flour 300 gm
butter (softened) 100 gm
icing sugar 100 gm
eggs 100 gm
lemon juice sq

How to make Sweet Short Pastry

Sift flour and icing sugar together three times (this will evenly distribute the gluten content)
Place onto workbench or into a bowl, place in butter and work with fingertips only until a crumbly texture
Make a well and add approx. 85 ml of the eggs
Gradually draw in flour to make a homogeneous paste, add the remaining eggs if required
Knead the paste two or three times with heel of hand until very smooth
Roll into ball, flatten slightly, wrap in clingfilm and refrigerate for several hours

Never, Never Fail Pie Pastry

INGREDIENTS
2 cups all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 cup lard
1/3 cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

DIRECTIONS
In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

Answer 2

1

Answer 3

Here is the recipe I use. I find shortening based crusts are too easily overworked and become tough - so I use an oil based on. Also, roll out the crust between two pieces of waxed paper, parchment or plastic. This helps prevent using too much flour and is SO much easier to clean up...

OIL PASTRY

2 c. flour
1 tsp. salt
1/2 c. salad oil
5 tbsp. cold water

Sift together flour and salt. Pour salad oil and cold water into measuring cup (do not stir). Add all at once to flour mixture. Stir lightly with fork. Form into 2 balls and flatten dough slightly.
Roll between wax paper. Make enough pastry for 8 or 9 inch double crust pie.

Answer 4

Pie Crust 101
By following these seven simple rules, you can produce a flaky, tender crust every time.

1. When making the dough, make sure the butter is very cold.

2. Handle the dough as little as possible. Both the stretching of the dough and the warmth from your hands will further the development of gluten -- long, stringy protein molecules that form when flour is blended with liquid -- resulting in a tough dough that's difficult to roll out.

3. Since our pie-dough recipe yields two single crusts, divide the dough in half, and pat each half into a flat disk before wrapping it in plastic and chilling. This will make it easier to roll out each crust into a perfect circle.

4. Chill the dough thoroughly (at least 30 minutes) before rolling it out, and use a minimum of flour to dust the rolling pin and work surface. Brush excess flour from the rolled dough with a dry pastry brush before transferring it to the pie plate.

5. For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar.

6. For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream.

7. Cut decorative vents in the top of a double-crusted fruit pie; vents allow steam to escape and prevent the fruit juices from overflowing.

Answer 5

this recipe usually does the trick for me .
Perfect pie crust
12 tblsp very cold butter,3 c all purpose flour,1 tsp kosher salt,1 tblsp sugar,1/3c very cold shortening,6 to 8 tblsp of ice water. Dice the butter and return it to fridge while your prepare the flour. place flour,salt and sugar into bowl. mix untill the butter is the size of peas. while mixing add ice water untill the dough forms a ball . dump out of bowl into floured surface and roll into a ball . wrap in plastic wrap and refrigerate for 30 min. cut the dough in half. roll each half on a well floured surface into a circle ,rolling from the center to the edge,turning and flouring the dough to make sure it does not stick to the board. fold the dough in half,place in a pie pan and unfold to fit the pan .repeat with the top crust . good luck and god bless .

Answer 6

8 medium apples
1 T. butter
1 C. white sugar
½ C. culinary rose water
grated nutmeg
½ C. butter
2 C. flour
pinch salt
cold water
PREPARATION:
Make your dough for this apple pie as follows: Rub butter into flour, add salt and mix in enough cold water to make a nice dough. Roll out enough dough to line a deep pie dish. Line dish with the dough and fill with apple mixture.Core apples, chop and stew til softened, about 15 minutes. Add butter, sugar, rose water and nutmeg - mix well. When you have poured this apple mixture into the pie dough, top with another layer of dough for the top - pierce a couple of knife holes in top. Glaze with beaten egg and bake for 30 minutes in moderate oven.

Answer 7

There is no one single Paleo Diet, as our ancestors from all over the world ate dramatically different diets depending on the climate where they lived, their landscape, accessibility to water bodies, and the latitude that they lived. This is a detailed meal plan for the paleo diet https://tr.im/Az3uJ

In some cases, a Paleo Diet may be 90% plant foods and 10% animal foods, and in other cases, a Paleo Diet may be 90% animal foods and 10% plant foods.

For example, our ancestors that lived near the equator had year long access to more plant materials such as root vegetables and various fruits, veggies, and nuts.

On the other hand, our ancestors that lived at higher latitudes further away from the equator only had access to fruits and vegetables seasonally at one specific time period per year, and had larger periods of the year where they ate a higher % of meats, organ meats, fish, and other animal-based foods, or fermented foods that could be stored for winter.

Answer 8

Pastry for Pies and Tarts

1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

1. Unbaked One-Crust Pie Crust: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.
2. Baked Pie Crust: Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. For tart, trim overhanging edge of pastry even with top of tart pan. ***** bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.
3. Two-Crust Pie: Mix 2 cups flour and 1 teaspoon salt in medium bowl. Cut in 2/3 cup plus 2 tablespoons shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with 4 to 6 tablespoons cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Spoon desired filling into pastry-lined pie plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Continue as directed in pie or tart recipe.
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Just for fun
Caramel Apple Pizza

Friends and family will go nuts for this simple-to-fix spicy fruit dessert.

Prep Time:40 min
Start to Finish:1 hr 20 min
Makes:2 pizzas (6 servings each)

Caramel Syrup
1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tablespoons butter or margarine
1/3 cup whipping cream
1 teaspoon rum extract or vanilla
Pizza
2 medium cooking apples, thinly sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 package (3 oz) cream cheese, softened
1 egg
1 teaspoon vanilla
1 package (17.3 oz) frozen puff pastry, thawed
1 cup chopped nuts, toasted

1. Heat oven to 400°F. Line 2 cookie sheets with foil or cooking parchment paper. In 1-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.

2. In medium bowl, mix apples and lemon juice. Stir in granulated sugar, cinnamon and nutmeg.

3. In small bowl, beat cream cheese with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.

4. Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each pastry square into 10-inch circle. Place scraps in center; roll into pastry.

5. Spread half of cream cheese mixture over each pastry round. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup caramel syrup over each pizza.

6. Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining caramel syrup over hot pizzas. Serve warm.