PERFECT APPLE PIE
Says Judy Oudekerk of St. Michael, Minnesota, "This is one of the best apple pies I've ever tasted."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 479 calories, Fat 22g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 326mg sodium, Carbohydrate 67g carbohydrate (37g sugars, Fiber 3g fiber), Protein 4g protein.
PERFECT APPLE PIE!
This is a very simple apple pie recipe, and one that I have always had success with, it is the one I always choose when I want to make a perfect apple pie. Of coarse you can use your favorite pie crust recipe if desired. Remember, use only Granny Smith or Pippin for this pie otherwise you will end up with a mushy filling. This pie can also be made with a crumb topping instead of a top pastry crust see recipe below. Once you try this recipe for apple pie you will always come back to it! The amount of apple filling is enough for one large 10-inch deep-dish pie or divide in half and make two 8-inch pies, also the crumb topping for this recipe is enough for two small pies.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h45m
Yield 1 pie
Number Of Ingredients 12
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.
Nutrition Facts : Calories 3852.2, Fat 149.9, SaturatedFat 46, Cholesterol 61.1, Sodium 2494.6, Carbohydrate 618.9, Fiber 35.4, Sugar 381.8, Protein 33.2
MILLIE'S PERFECT APPLE PIE
My perfect apple pie, this has always been my favorite pie which I am often asked to baked for family get togethers. The recipe is actually one that has been in our family for years and is my personal favorite. I like the level of cinnamon spicyness it has as well as the perfect crust which is my grandmothers recipe. This recipe is a sure thing for the perfect apple pie. I am from Texas originally, but have lived in Australia for 3 years now, since I cannot find the shortening here that the crust requires I substitute this with soft margarine spread. It works great as well, just keep all crust ingredients as cold as possible for a light flaky crust.
Provided by Millski
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 410.8, Fat 21.8, SaturatedFat 7.1, Cholesterol 11.4, Sodium 359.3, Carbohydrate 51.9, Fiber 2.5, Sugar 25.4, Protein 3.5
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