Baking tips?

Question

this thanksgiving I want to make my first apple pie any secret recipies out thier or tips because this is my first time i need to know some tricks to try to make it like grandma's

oh yeah buying the crust not that good yet

Answer 1

The crust is key. If you don' t want to make your own, use Pillsbury's kind you unroll.

Awesome Pie Crust

1 C. All Purpose Flour
1/4 tsp. salt
3/4 stick butter
1 1/2 Tbsp. shortening
1/8 C. Ice water

Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour. Remove from refrigerator, and let stand 15 minutes before rolling. OK to double recipe.

--copykat.com
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Deep-Dish Apple Pie

4 lb. Granny Smith apples, peeled, quartered, cored
1 lemon, zested
1 orange, zested
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. freshly squeezed orange juice
1/2 cup sugar, plus 1 tsp. to sprinkle on top
1/4 cup all-purpose flour
1 tsp. kosher salt
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground allspice
Doulbe pie crust
1 egg beaten with 1 Tbsp. water, for egg wash

Preheat the oven to 400º F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

--Ina Garten, Food Network
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Scrumptious Apple Pie

This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.

Pastry
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
1/3 to 1/2 cup sugar
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine

1 . In medium bowl, mix 2 cups flour and 1 teaspoon salt. 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 cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2 . Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; 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.

3 . Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 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.

4 . In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.

5 . Roll other round of pastry into 10-inch round. 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. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

6 . Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

--Betty Crocker

Answer 2

Unless you know how to make pie crust I would suggest buying a crust. Look at recipes is the best way to find one. I read cookbooks all the time.


For the apple pie filling you need:

5 Tart Peeled Apples

1 Cup Sugar

2 Tablespoons Flour

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Tablespoon Vinegar

1 Tablespoon Lemon Juice
Peel and slice your apples.

Soak them in water with a tablespoon of lemon juice. This will prevent the first apple cut from.
Mix in large mixing bowl:

1 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon vinegar

Now, mix the apple slices and seasoning together.

Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.
Put top crust on top.
Let's bake Our Apple Pie!

hint: Poking holes in the top of a pie usually keeps it from overflowing, but I find that this pie does better without them.
Cut long strips of tinfoil and place them around the edge of the pie.

This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.

Bake your pie at 400 degrees for 50-60 minutes.

For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.

Answer 3

This one is easy and very good

Title: Apple Pie


2 Unbaked pie crusts (1 for top and 1 for bottom )
2 tb Butter
1 ts Cinnamon
1 1/2 c Sugar
1/4 ts Nutmeg
1 Juice & grated rind of lemon
6 - 10 Apples pealed and cut into wedges


Pour into prepared pie shell.Cover with top crust.Slit top
for steam vents.Lightly sprinkle cinnamon sugar on the top crust Bake @ 425 degrees for 10 minutes.Reduce heat to 350
degrees.Continue to bake 20 to 25 minutes or until golden brown.Remove from
oven. Cool.Makes 1 pie.

Answer 4

If u plan to make your pie crust from scratch then a good tip would be to make sure you use COLD butter so that it wont melt into the dough thus making your crust flakier.

also use the right apples. using the right apple can make a big difference. i'd suggest granny smith apples if you want a nice concentrated apple flavor in your pie.

and lastly, after placing your top pie crust, brush the top with an egg-wash (egg+water/milk mixture) for a pretty golden brown color to your crust.

Answer 5

Pillsbury pie crust and lucky leaf pie filling in a can. just follow the package directions. or buy a pre made one from the store. the home made one will taste better.