Does anyone have any good apple pie recipes?!
I tryed to make one but it was burnt on top and raw on bottom!.
If you can also tell me a crust recipe!.Www@FoodAQ@Com
If you can also tell me a crust recipe!.Www@FoodAQ@Com
Answers:
I have made this apple pie for my husband 3 times in the last two weeks:
Crust: 2 cups flour, 1 tsp salt, 2/3 cup shortening, 4 Tbsp water!.
Mix together flour and salt!. Blend in shortening bit by bit with a pastry blender!. Add water and continue to mix with hands!.
Pie filling:
6 cups thinly sliced/peeled apples ( i prefer to use granny smith), 1tbs lemon juice(to mix in with cut apples), 3/4 cup sugar, 2 tbs flour, 1/2 tsp cinnamon, 1/8 tsp nutmeg!.
Preheat oven to 375!. mix sugars & spices, blend into apples until all coated, pour into bottom pie crust, add top pie crust!. brush with milk and sprinkle on sugar!.
cover edges with foil, bake 40 minutes!. take off foil and cook another 20 minutes!. cool a least 2 hours before eatingWww@FoodAQ@Com
Crust: 2 cups flour, 1 tsp salt, 2/3 cup shortening, 4 Tbsp water!.
Mix together flour and salt!. Blend in shortening bit by bit with a pastry blender!. Add water and continue to mix with hands!.
Pie filling:
6 cups thinly sliced/peeled apples ( i prefer to use granny smith), 1tbs lemon juice(to mix in with cut apples), 3/4 cup sugar, 2 tbs flour, 1/2 tsp cinnamon, 1/8 tsp nutmeg!.
Preheat oven to 375!. mix sugars & spices, blend into apples until all coated, pour into bottom pie crust, add top pie crust!. brush with milk and sprinkle on sugar!.
cover edges with foil, bake 40 minutes!. take off foil and cook another 20 minutes!. cool a least 2 hours before eatingWww@FoodAQ@Com
2 crust pie recipe
2 cups flour
2/3 cup lard
2 tbsp!. milk
2 tbsp!. water
Cut lard into flour until it resembles oatmeal!. Add milk and water all at once and stir with fork!. Divide in half and roll out on a floured board!. Line pie plate, letting excess hang over the side!. Fill with 8-10 sliced apples (Northern Spy, Idaha reds)!. Sprinkle with 3/4 cup sugar!. Dab butter here and there!. Cover with top crust!. Seal edges and trim off excess!. Cut a few slits in top!. Bake at 425 for 15 min!. to brown crust then at 375 for 45 min!. to cook!.
Enjoy!Www@FoodAQ@Com
2 cups flour
2/3 cup lard
2 tbsp!. milk
2 tbsp!. water
Cut lard into flour until it resembles oatmeal!. Add milk and water all at once and stir with fork!. Divide in half and roll out on a floured board!. Line pie plate, letting excess hang over the side!. Fill with 8-10 sliced apples (Northern Spy, Idaha reds)!. Sprinkle with 3/4 cup sugar!. Dab butter here and there!. Cover with top crust!. Seal edges and trim off excess!. Cut a few slits in top!. Bake at 425 for 15 min!. to brown crust then at 375 for 45 min!. to cook!.
Enjoy!Www@FoodAQ@Com
Use biscuits or cresent rolls, lie the apples with sugar and cinnamon sprinkled on them in the botton of the pan, melt a stick of butter and a cup of sugar in 2 cup of Mt Dew or apple juice or orange juice!. pour over cresents and apples and bake about 12 minutes!. (this is really more like a cobbler type deal but it is soooo good)Www@FoodAQ@Com
store bought crust for starters!. try mixing different apple varities , applesauce , and a little { 1/4 to 1/2 cup } of brandy to the mixture!. sugar { i perfer dark brown } to taste!.Www@FoodAQ@Com
ok making pies is really hard and honestly i dont soo what i do is go to Sam's club and buy one of their pies then heat it up in the microwave when i had for a celebration everyone thought i made it
i hope this helps
delia!Www@FoodAQ@Com
i hope this helps
delia!Www@FoodAQ@Com
Use ready made frozen pie crusts or the ready made roll out pie crusts!. They come out perfect every time and saves you a lot of time without all of the fuss!.Www@FoodAQ@Com
stop!.!.!.nowWww@FoodAQ@Com
Pre-Baked Apple Pie
Crust
2 1/2 cups all-purpose flour
4 tsp!. sugar
1/4 tsp!. salt
14 Tbsp!. (1 stick & 6 Tbsp!.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp!. cold water
Filling
2 Tbsp!. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp!. cinnamon
1/2 tsp!. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand!. In a medium bowl, whisk together the flour, sugar, and salt!. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter!. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding!.) Add the egg and stir the dough together with a fork or by hand in the bowl!. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture!.
Make the dough in a food processor!. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined!. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times!. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine!. (If the dough is very dry add up to a tablespoon more of cold water!.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand!.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour!.
The Filling
Put the lemon juice in a medium bowl!. Peel, halve, and core the apples!. Cut each half into 4 wedges!. Toss the apple with the lemon juice!. Add the sugar and toss to combine evenly!.
In a large skillet, melt the butter over medium-high heat!. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes!. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes!.
Strain the apples in a colander over a medium bowl to catch all the juice!. Shake the colander to get as much liquid as possible!. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes!.
In a medium bowl, toss the apples with the reduced juice and spices!. Set aside to cool completely!. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months!.)
Cut the dough in half!. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide!. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes!.
Place a rack in the lower third of the oven and preheat the oven to 375? F!.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan!. Put the apple filling in the pan and mound it slightly in the center!. Brush the top edges of the dough with the egg!. Place the second disc of dough over the top!. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal!. Flute the edge as desired!. Brush the surface of the dough with egg and then sprinkle with sugar!. Pierce the top of the dough in several places to allow steam to escape while baking!. Refrigerate for at least 15 minutes!.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes!.Www@FoodAQ@Com
Crust
2 1/2 cups all-purpose flour
4 tsp!. sugar
1/4 tsp!. salt
14 Tbsp!. (1 stick & 6 Tbsp!.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp!. cold water
Filling
2 Tbsp!. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp!. cinnamon
1/2 tsp!. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand!. In a medium bowl, whisk together the flour, sugar, and salt!. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter!. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding!.) Add the egg and stir the dough together with a fork or by hand in the bowl!. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture!.
Make the dough in a food processor!. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined!. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times!. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine!. (If the dough is very dry add up to a tablespoon more of cold water!.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand!.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour!.
The Filling
Put the lemon juice in a medium bowl!. Peel, halve, and core the apples!. Cut each half into 4 wedges!. Toss the apple with the lemon juice!. Add the sugar and toss to combine evenly!.
In a large skillet, melt the butter over medium-high heat!. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes!. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes!.
Strain the apples in a colander over a medium bowl to catch all the juice!. Shake the colander to get as much liquid as possible!. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes!.
In a medium bowl, toss the apples with the reduced juice and spices!. Set aside to cool completely!. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months!.)
Cut the dough in half!. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide!. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes!.
Place a rack in the lower third of the oven and preheat the oven to 375? F!.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan!. Put the apple filling in the pan and mound it slightly in the center!. Brush the top edges of the dough with the egg!. Place the second disc of dough over the top!. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal!. Flute the edge as desired!. Brush the surface of the dough with egg and then sprinkle with sugar!. Pierce the top of the dough in several places to allow steam to escape while baking!. Refrigerate for at least 15 minutes!.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes!.Www@FoodAQ@Com