Mile High Apple Pie Recipe 435

Steps:

• Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.
• Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
• Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
• Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
• Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
• Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 1 hour to 1 hour 15 minutes. Remove from oven, and let cool completely before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven and place a baking stone on it.
• Place the apples into a large mixing bowl, and toss with the lemon juice.
• Stir the potato starch, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl.
• Roll out half of the pie crust pastry on a lightly floured surface and fit it into a 10 inch pie plate. Pile half the apples into the crust, and dot with half the butter pieces. Sprinkle half of the potato starch-cinnamon sugar mixture over the apples. Pile the remaining apples into the pie plate. Sprinkle with the remaining butter pieces and sugar mixture. Roll out the remaining pie crust pastry, and place carefully over the apples. Pinch and crimp the edges to seal the crusts. Use a fork to poke holes in the top crust in a few places. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.
• Place the pie in the preheated oven on the baking stone. Immediately lower the heat to 350 degrees F (175 degrees C). Bake until the crust is golden brown, about 60 minutes. Check half way through the baking time, and cover the edges with aluminum foil for the last 30 minutes if necessary to prevent over-browning. Cool 3 hours on a wire rack before serving.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare filling: toss apples, sugar, flour, cinnamon, and salt together in a bowl; set aside.
• Prepare crust: put flour, 1/2 cup plus 1 tablespoon shortening, and salt in a bowl. Work it with a pastry blender until shortening is the size of small peas. Add ice water, 1 tablespoon at a time, working it in with the pastry blender.
• Gather up the dough and form it into a flat disc. Turn it out onto a lightly floured board and roll it into a 12-inch circle. Transfer to a 9-inch pie pan and flute the edges. Spoon the apple filling into the crust.
• Prepare topping: gather flour, brown sugar, and butter in a bowl. Work with a pastry blender until butter is the size of large peas. Sprinkle topping generously on top of the pie.
• Place the pie on top of a foil-covered cookie sheet and bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake until topping is golden and filling is bubbly, about 45 minutes more.
• Remove from the oven and place on a wire rack to cool before serving, about 30 minutes.

Steps:

• Preheat the oven to 400 degrees F. Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely. Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang. Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust. Dock the bottom crust, using a fork, and fill the pie with the apple mixture. Roll out the second pie dough disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash. Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving.
• Mix the flour and salt together in a food processer. Add the butter into the flour mixture and pulse until you have large pea-size chunks scattered throughout. Add 8 to 10 tablespoons ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, shape into 2 discs and wrap separately in plastic wrap. Refrigerate at least 30 minutes.

Steps:

• 1. You'll need a 9" pie plate and a baking sheet. Place oven rack on lowest rack position. Heat oven to 450°F. 2. Line pie plate with crust. Flute or crimp edge. 3. Topping: Mix flour, brown and granulated sugars, the cinnamon and walnuts in a bowl. Cut in butter until mixture forms moist, coarse crumbs that crumb together easily. 4. Filling: Peel, halve and core apples. Cut in 1/8" thick slices. Place in a large bowl, add lemon juice and toss to coat. Mix remaining ingredients in a small bowl, sprinkle over apple slices and toss to coat. 5. Layer apple slices in pie shell, mounding them higher in center. Gently pat topping evenly over apples to form a top crust. Place pie on the baking sheet. 6. Bake 15 minutes. Reduce oven temp. to 350°F and bake 45 minutes longer, or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from the oven) and topping is golden brown. (If topping browns too quickly, drape a piece of foil loosely over the pie). Cool completely on a wire rack before serving.

Steps:

• 1. 1. Preheat oven to 450 degrees. On a lightly floured work surface, roll out a smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a 9-inch deep-dish pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate. 2. Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate. 3. Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices. 4. Remove remaining dough from refrigerator; place apple mixture in prepared pie plate, mounding it in a tall pile. Dot apples with butter. Place dough round over apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired. 5. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet (this will catch any juices that may overflow during baking). Bake until crust is golden, about 15 minutes. 6. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving. Variations In "Martha Bakes," the cooking time for this pie was 1 hour 15 minutes to 1 hour 35 minutes.
• 2. Follow Us on Pinterest and Facebook Plus: Our Favorite Apple Recipes No-Bake Desserts Easy One-Pot Meals Our Best Chicken Recipes A Look at Martha's Kitchens Cooking Basics You Need to Know Mile-High Apple Pie By Martha Stewart

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F.Wash peel, and slice apples thinly. Place in large bowl.Take refrigerated pie crust from fridge and allow to come to room temperature.
• 2. Add lemon juice and toss to coat apples.
• 3. In a medium size bowl, combine flour, salt, both sugars, cinnamon & nutmeg & stir to blend together.
• 4. Sprinkle sugar mixture over apples, and toss to coat apples, allow to sit about 5 to 10 minutes while you prepare the crust.
• 5. Unroll pie crust and place in deep pie dish. Prick bottom of pie crust with fork. Then add the apples equally among both pie crusts. Top apples with equal pats of butter.
• 6. Add top crust to top of apples and seal top crust to bottom crust by pinching and rolling the two crusts together. Cut 5-6 slits in top of each pie which allows steam to escape as pie cooks.
• 7. Now brush top and sides of pie with evaporated milk, then sprinkle raw turbinado sugar over top(OPTIONAL)
• 8. PLACE BOTH PIES ON LARGE COOKIE SHEET, and place in preheated 425 degree oven and bake for 15 minutes.
• 9. Then REDUCE TEMPERATURE to 350 degrees F, and continue to bake for an additional 45 minutes till golden brown.
• 10. Remove from oven and allow to cool. Serve with your favorite icecream, or just serve plain. You could get away with using about 7 or 8 apples to make a regular size pie, or use about 12 apples per pie if you decide to make only one pie, and divide the ingredients in half.