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.
APPLE PIE
This recipe was inspired by the fresh apple pie from The Apple Pan in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Categories dessert
Time 2h25m
Yield 1 pie
Number Of Ingredients 19
Steps:
- For the double pie crust: In a food processor or quickly using your fingertips, combine the flour, sugar, salt, Cheddar and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It's too dry if it immediately clumps apart. Add 2 more tablespoons of water at a time; you can always add more water but not more flour, so careful not to add too much!
- Gather the dough into two balls and plop them on top of 2 sheets of plastic wrap. Loosely wrap up each ball and press down, smooshing the ball into a disc about an inch thick.
- Pop them in the fridge for at least 30 minutes while you busy yourself with the other stuff.
- For the apple filling: Preheat the oven to 375 degrees F. Combine the apples, sugars, flour, cream, lemon, vanilla, cinnamon, salt and cloves in a bowl until everything is lightly coated.
- Let the dough sit at room temperature for 5 to 10 minutes. Sprinkle some flour on top of the dough as well as the surface you're rolling on. Roll out each disc to a 12-inch circle about 1/8-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. Roll the dough up onto the rolling pin, like a spool, and place onto a 9-inch pie dish, lining up with the center of the pan. Gently unroll and press down to line the pie dish with the dough. Fill with the apple slices, mounding a bit in the middle, and cover with the other layer of dough. Cut off the excess dough, leaving a 1-inch border around the dish. Pinch the edges to flute together (or press with a fork if that's easier) and cut three small vents into the pie.
- For the egg wash: Whisk together the cream and egg in a small bowl. Brush over the top of the pie. Sprinkle with granulated sugar and bake on the center rack until golden brown, 50 to 60 minutes. (If the edges brown too quickly, cover with aluminum foil.)
- Let the apple pie cool until it's just warm before cutting. Serve with vanilla ice cream.
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.
DOUBLE-CRUST APPLE PIE
Make and share this Double-Crust Apple Pie recipe from Food.com.
Provided by Jen Robinson
Categories Pie
Time 1h50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out 1 piece 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 F.
- Whisk together the egg yolk and cream; set aside.
- In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust.
- Dot with butter.
- Roll out the remaining sheet of dough.
- Brush the rim of the bottom crust with the egg wash.
- Place second piece of dough on top, and trim so 1-inch overhangs. Tuck the dough under, and crimp the 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 the egg wash, and sprinkle generously with brown sugar.
- Cut 4 vents in the top, allowing the steam to escape.
- 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.
Nutrition Facts : Calories 578.7, Fat 23.2, SaturatedFat 6.6, Cholesterol 35.8, Sodium 367.8, Carbohydrate 92.4, Fiber 10.2, Sugar 50.6, Protein 5.4
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