DEEP-DISH APPLE PIE
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield One 9-or 10-inch pie
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
PERFECT APPLE PIE
Many cooks are intimidated by pastries and pies, thinking they'll make a mistake with the dough and ruin the recipe. The fact is, most of the errors that cause problems are easily preventable, and achieving perfection is simply a matter of mastering some basic techniques. This recipe will help ensure great results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
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.
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
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 CRISP PIE
My son and I came up with this by combining 3 recipes. We were amazed at the results!
Provided by ksmom
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix apples, 1/4 cup brown sugar, white sugar, 1/4 cup flour, and cinnamon together in a bowl.
- Combine 3/4 cup flour, oats, and 2/3 cup plus 2 tablespoons brown sugar in a bowl. Drizzle melted butter over flour mixture; stir until crumbly.
- Pile apple mixture into the pie shell. Scatter crumbly topping over apples.
- Bake in the preheated oven until apples start to soften, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft and topping is browned, about 40 minutes more.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 72.4 g, Cholesterol 20.3 mg, Fat 15.9 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 7.4 g, Sodium 211.2 mg, Sugar 42.3 g
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