Grandma Covingtons Cheese Apple Pie Crust Recipes

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

Steps:

• Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.

Steps:

• 1. Make two crusts, one for the bottom, and one for the top of a 13x9 baking pan.
• 2. Preheat oven to 350 degrees. Place bottom crust in baking pan. Peel and slice apples and fill almost to the top (or according to your taste) of the 13x9 pan. In a one cup measuring cup, fill it to half a cup with sugar, add the two tbsp. flour, and mix well with a fork. Then add sugar to that mixture until it reaches the 1 cup mark. Pour into medium bowl and add another 1/2 cup of sugar. Mix, sugar, flour and spices with a whisk to blend. Sprinkle over apples. Spot with butter and add 1 cup of water to pour over apples.
• 3. Place top crust over apples and crimp sides closed. Using a fork, punch holes in top layer. Bake until brown and bubbly.
• 4. NOTE: If apples are hard, make slices thinner.

Steps:

• In a medium bowl sift flour, cornmeal and salt together, stir in cheese. Cut in shortening until mixture forms coarse crumbs.
• Add the water one tablespoon at a time; mix until dough just holds together. Form into a ball.
• Roll out dough to 1/8 of an inch on a lightly floured board; place in a 9 inch pie dish. Use as directed in pie recipe.

Steps:

• In a medium bowl sift flour, cornmeal and salt together, stir in cheese. Cut in shortening until mixture forms coarse crumbs.n
• Add the water one tablespoon at a time; mix until dough just holds together. Form into a ball.n
• Roll out dough to 1/8 of an inch on a lightly floured board; place in a 9 inch pie dish. Use as directed in pie recipe.n