DOUBLE CRUST APPLE PIE
Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different varieties such as Granny Smith, Rome, Fuji, and Jonagold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out one disk of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
- Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.
- In a large bowl, toss together apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.
- Roll out the remaining disk of piecrust as in step one. Brush rim of bottom crust with egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck dough under, and crimp edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
- Remove pie from the refrigerator, brush with egg wash, and sprinkle generously with sugar. Cut five vents in top to allow steam to escape as the pie bakes.
- Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie with vanilla ice cream, if desired.
OLD FASHIONED APPLE PIE
Apple pie ...so American, so delicious. A true classic. Enjoy!
Provided by Arletta
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
- Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.
Nutrition Facts : Calories 402 calories, Carbohydrate 61.4 g, Cholesterol 7.6 mg, Fat 17.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 373.5 mg, Sugar 35 g
DOUBLE CRUST APPLE PIE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 1 pie, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Add the 1/2 cup of sugar and stir to combine. Add the raisins, cinnamon, and cloves and stir.
- In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.
- Preheat the oven to 375 degrees F.
- Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Top with a rolled-out top crust. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.
- Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.
- Remove the pie from the oven and let cool for 20 minutes before slicing and serving.
- Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets.
- Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.
- Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
- Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
- Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.
- Roll the second half of the dough into a circle slightly larger than the pie dish. Fill the bottom crust with your chosen filling. Cover the filling with the top half of the dough. Using both hands, crimp the edges of the 2 crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree Foven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.
CLASSIC TWO CRUST APPLE PIE
Sometimes simple is better. To my taste buds this applies to apple pie. There is nothing in this pie to overpower or detract from the apples. The best pie apples are ones you probably wouldn't pick to eat out-of-hand. For most people, they're too tart and too hard. Use those for your pies. Prep time does not include making pie crust.
Provided by sugarpea
Categories Pie
Time 1h30m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Peel, core and thinly and thickly slice the apples; toss with lemon juice if using.
- Combine and mix apples, sugar, flour, cinnamon and nutmeg; pour into crust-lined pie plate; dot with butter.
- Place top crust, seal and vent; cover edges of crust with narrow band of aluminum foil, shiny side out.
- Bake at 425°F for 20 minutes; reduce temperature to 375°F and bake another 30-40 minutes until filling is bubbling and crust is nicely browned.
- If necessary remove foil last 10 minutes to brown edges.
CLASSIC APPLE PIE
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they're piled in the crust, ensuring that they're tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn't conduct heat as well as metal, so the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
- In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
- Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
- Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
- On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
- Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
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DOUBLE-CRUST APPLE PIE RECIPE - GRACE …
From foodandwine.com
5/5 (146)Total Time 2 hrs 40 minsAuthor Grace Parisi
- In a food processor, pulse 2 1/2 cups of the flour and the salt. Add 2 sticks of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide the dough in half. Flatten into disks, wrap in plastic and refrigerate until firm.
- Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.
- On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Spoon in the apples and top with the remaining 1 tablespoon of cubed butter. Roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1 inch, fold the overlay under itself and crimp. Cut a few slits in the top crust for steam to escape.
- Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.
CLASSIC DOUBLE-CRUST APPLE PIE RECIPE
From bonappetit.com
4.2/5 (40)Author Dede WilsonServings 8
- Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.
- Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. DO AHEAD Can be made 1 day ahead. Cover loosely; store at room temperature.
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