Always Perfect Apple Pie Recipes

Steps:

• Prepare a double pie crust as directed.
• Roll out one disk on a lightly floured surface into a 12-inch circle and place the pastry in the pie plate.
• Gently press the dough into sides pie plate leaving an overhang of crust.
• Refrigerate while preparing the apple filling.
• Set oven rack to the second-lowest position and heat to 425 degrees.
• Peel, core and slice the apples into 1/2-inch slices (no larger than 1/2-inch).
• Place in a bowl and gently toss the apples with the fresh lemon juice.
• In a small bowl combine sugar, flour, cinnamon, salt and nutmeg (if using).
• Add the sugar mixture to the apples and toss well to coat.
• Transfer the apple mixture into the chilled prepared crust and mound the apples slightly in the center.
• Dot with 2 tablespoons butter.
• Roll out the second pastry, and place over filling.
• Flute the edges together.
• Make several slits in the top crust to allow steam to escape (if the pie dough is too soft, place in the freezer for 10 minutes).
• Whisk an egg white with a fork, and brush onto top of crust.
• Sprinkle with sugar.
• Place on a cookie sheet to catch any spills.
• Bake for 25 minutes.
• Reduce oven temperature to 375 degrees (leave the pie in the oven and do not open the oven door) continue baking for about another 30-35 minutes, or until the crust is deep golden brown and the fruit is bubbling.
• Transfer to a wire rack and cool for at least 4 hours before slicing the pie.
• TO MAKE PIE WITH CRUMB TOPPING: in a bowl combine 1 cup flour, 1/2 cup brown sugar, 1-2 teaspoons cinnamon; mix well with a spoon.
• Add in 1/2 cup COLD butter (no subs) cut into small chunks and mix together with your fingers to combine well.
• Add in some chopped walnuts if desired.
• Place in the fridge while preparing the pie.
• Make the pie filling exactly as directed, and dot with 2-3 tablespoons of butter before sprinkling on the topping.
• Bake as directed, but cover with foil the least 15 minutes of baking.

Steps:

• Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
• Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
• Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
• Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

Steps:

• In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. , In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes more or until crust is golden and filling is bubbly.

Steps:

• For Pie Crust:.
• Sift flour, add salt & sift again.
• Using two butter knives, cut in half of the shortening thoroughly or until mixture resembles course corn meal.
• Cut in remaining shortening until roughly the size of peas.
• *The secret to flaky crust is Ice Cold Water and very cold shortening.
• Sprinkle water, 1 tablespoon at a time over small portions of the mixture, with a fork press the flour particles together as they absorb the water, do not stir.
• Push aside pieces of dough in bowl as formed and sprinkle remaining water over dry portions, use only enough water to hold the pasty together. It should not be wet or slippery.
• Press all together lightly with your fingers or wrap dough in waxed paper & press all together gently.
• Bear in mind, the less the dough is handled the better the crust.
• Place dough in refrigerator to chill while peeling & slicing apples.
• Apple Pie filling:.
• Pre-heat oven to 425f
• Peel, Core and slice apples - 4-5 cups is about 5-6 apples.
• Prepare pastry and roll out undercrust, fit into a 9 inch pie pan.
• In a bowl: combine sugar, flour, cinamon, nutmeg, allspice and salt.
• Spread half of this mixture over the pastry lined pan.
• Add apples and sprinkle remaider of mixture over the apples.
• Sprinkle apples with lemon juice and dot with butter.
• Roll, fit and seal upper crust over the top of the apples, I like to cut little hearts and X's in the top crust too for air.
• Bake on the lower shelf of a hot oven (425 f) 30-40 minutes.
• * I also cover the very edge circle of the crust with foil to keep the edges from browning too much more than the rest of the pie while baking.