Perfect Apple Pie Recipe 445

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
• In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
• Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.

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.

Steps:

• Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
• Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
• Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
• Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

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.

Steps:

• 1. Place 1 pie crust in the bottom of pie plate. Unroll second pie crust and cut into 'strips' of pastry.
• 2. Melt butter in large saucepan over medium heat.
• 3. Add flour and stir together until smooth.
• 4. Add white and brown sugar, water, vanilla, cinnamon, and nutmeg.
• 5. Stir together until smooth, simmer for 3-4 mins.
• 6. Add apples and toss to coat.
• 7. Add coated apples to pie plate; reserve some remaining liquid.
• 8. Lay pastry strips over apples in a criss-crossing pattern and press ends to the top edge of bottom pastry. Use the longest pieces for the middle of the pie, and the shorter pieces towards the outside, leaving about 1 inch in between rows.
• 9. Crimp the edges closed.
• 10. Lightly brush the top of pastry lattice with some remaining sugar syrup mixture.
• 11. Drizzle any remaining mixture over the pie allowing it to run down into the apples through the pastry lattice.
• 12. Bake at 425 for 15 minutes.
• 13. Reduce heat to 350 and bake for another 40 mins.