Making an apple pie today, anyone have grandma's receipe to share?!
also, do you put anything on top of the crust, ie:egg wash or sugar!?Www@FoodAQ@Com
Answers:
I cannot add to any recipes but I LOVE homemade crust and egg wash on the crust!.
I absolutely love homemade apple pie served warm!. Www@FoodAQ@Com
I absolutely love homemade apple pie served warm!. Www@FoodAQ@Com
PERFECT APPLE PIE
PASTRY:
3/4 cup cake flour
1 3/4 cups all purpose flour
scant tsp salt
1 Tablespoon sugar
1 Tablespoon lard
4 Tablespoons Crisco shortening
large pinch Rumford Baking Powder
1 Tablespoon buttermilk powder OR:
1 Tablespoon lemon juice or white vinegar ADDED TO:
5-7 Tablespoons ice water
one stick plus 1/3 stick butter, frozen in advance
FILLING:
10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
sprinkle of mace (optional)
sprinkle of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening
Preheat oven to 400°F, then reduce to 375°F after pie is in the oven!.
Combine dry ingredients!. Mix together Crisco and lard in metal bowl!. Sprinkle with flour mixture!. Chill in refrigerator for 15 minutes!. Remove butter from freezer and slice into 1/2 inch chunks!. Add to bowl!. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts!. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt!. Do not overwork the mixture!.
Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients!. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening!. If mixture is beginning to melt, refrigerate briefly!.
Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days!. Freeze if you want to reserve longer than 2 days!. The half hour rest is necessary so that the dough will become easier to roll out!. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust!.
NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick!. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period!.
For the filling, use a combination of different types of apples!. The best combination consists of mostly Granny Smith apples and a few Cortland types!. The Granny Smith apples retain their shape when cooked and provide tartness and flavor!. Meanwhile, the Cortland apples cook down into applesauce!.
Mix the nutmeg, ginger, and cinnamon with the sugar!. Sprinkle the sugar with a few drops of pure vanilla extract!. Work the butter and 2 Tablespoons flour or other thickener into the sugar!. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly!. Mound apples higher in center!. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly!. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape!.
Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream!. Sprinkle with 1 teaspoon sugar!.
Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice!. Simmer over low heat for about an hour and strain, reserving the liquid!. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool!. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell!. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry!. The liquid is enough for one 10-inch pie about 4 inches tall at center!. Adjust according to your pie size!.
Bake about 45 minutes, or until crust is golden brown!.
CRAZY APPLE PIE
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
1/2 cup vegetable shortening
1 egg
a dash of cinnamon and apple pie spice
6 sliced apples
Heat oven to 425°F!.
Combine flour, sugar, baking powder, salt, water, shortening, and the egg in a medium sized bowl!. Beat well for 2 minutes!. Grease a pie pan and pour in the mixture!. Add the sliced apples , cinnamon, and apple pie spice on top of the flour mixture!. Bake for 40-45 minutes or until golden-brown!.
Www@FoodAQ@Com
PASTRY:
3/4 cup cake flour
1 3/4 cups all purpose flour
scant tsp salt
1 Tablespoon sugar
1 Tablespoon lard
4 Tablespoons Crisco shortening
large pinch Rumford Baking Powder
1 Tablespoon buttermilk powder OR:
1 Tablespoon lemon juice or white vinegar ADDED TO:
5-7 Tablespoons ice water
one stick plus 1/3 stick butter, frozen in advance
FILLING:
10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
sprinkle of mace (optional)
sprinkle of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening
Preheat oven to 400°F, then reduce to 375°F after pie is in the oven!.
Combine dry ingredients!. Mix together Crisco and lard in metal bowl!. Sprinkle with flour mixture!. Chill in refrigerator for 15 minutes!. Remove butter from freezer and slice into 1/2 inch chunks!. Add to bowl!. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts!. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt!. Do not overwork the mixture!.
Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients!. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening!. If mixture is beginning to melt, refrigerate briefly!.
Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days!. Freeze if you want to reserve longer than 2 days!. The half hour rest is necessary so that the dough will become easier to roll out!. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust!.
NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick!. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period!.
For the filling, use a combination of different types of apples!. The best combination consists of mostly Granny Smith apples and a few Cortland types!. The Granny Smith apples retain their shape when cooked and provide tartness and flavor!. Meanwhile, the Cortland apples cook down into applesauce!.
Mix the nutmeg, ginger, and cinnamon with the sugar!. Sprinkle the sugar with a few drops of pure vanilla extract!. Work the butter and 2 Tablespoons flour or other thickener into the sugar!. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly!. Mound apples higher in center!. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly!. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape!.
Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream!. Sprinkle with 1 teaspoon sugar!.
Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice!. Simmer over low heat for about an hour and strain, reserving the liquid!. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool!. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell!. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry!. The liquid is enough for one 10-inch pie about 4 inches tall at center!. Adjust according to your pie size!.
Bake about 45 minutes, or until crust is golden brown!.
CRAZY APPLE PIE
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
1/2 cup vegetable shortening
1 egg
a dash of cinnamon and apple pie spice
6 sliced apples
Heat oven to 425°F!.
Combine flour, sugar, baking powder, salt, water, shortening, and the egg in a medium sized bowl!. Beat well for 2 minutes!. Grease a pie pan and pour in the mixture!. Add the sliced apples , cinnamon, and apple pie spice on top of the flour mixture!. Bake for 40-45 minutes or until golden-brown!.
Www@FoodAQ@Com
APPLE PIE
1 unbaked (9-inch) pie shell
3 cups peeled apples (Delicious, Winesap or Macintosh)
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt
1 cup heavy cream
Preheat oven to 450F!.
Bake pie shell 8 minutes!. Reduce temperature to 350F!.
Combine apples, sugar, cinnamon, nutmeg, salt and cream in a bowl and mix well!. Pour the apple mixture into the baked pie shell!.
Bake for 1 hour!.
Yield: 6 servings
Www@FoodAQ@Com
1 unbaked (9-inch) pie shell
3 cups peeled apples (Delicious, Winesap or Macintosh)
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt
1 cup heavy cream
Preheat oven to 450F!.
Bake pie shell 8 minutes!. Reduce temperature to 350F!.
Combine apples, sugar, cinnamon, nutmeg, salt and cream in a bowl and mix well!. Pour the apple mixture into the baked pie shell!.
Bake for 1 hour!.
Yield: 6 servings
Www@FoodAQ@Com
GRANDMA'S SECRET APPLE PIE
Cut and peel apples for one pie!.
Add:
1 c!. sugar
1/2 tsp!. cinnamon
1/4 tsp!. nutmeg
TWO SHELL PLAIN PASTRY:
Mix:
2 1/2 c!. flour
1 tsp!. salt
3/4 c!. shortening
Water (as needed)
Divide in half and roll out top and bottom shell!.
Place bottom shell in pie plate, sprinkle flour onto it, and put in apples!. Sprinkle flour and place several small pieces of butter on top of apples!. Rub milk on edge around the pie and cover with top shell!. Cut extra pastry off sides and roll the top crust under the bottom along the outside of pie!. Cut three slits in top of crust, rub with milk, and sprinkle with sugar!.
Preheat oven to 425 and bake for 20 minutes, then turn oven down to 400 and bake for 20-30 minutes!.
GRANDMA'S SECRET CINNAMON SWIRLS:
Roll out extra pastry, sprinkle with sugar and cinnamon, roll into a log, then slice into small sections!. Place on ungreased cookie sheet and bake at 425 until slightly brown!.
Www@FoodAQ@Com
Cut and peel apples for one pie!.
Add:
1 c!. sugar
1/2 tsp!. cinnamon
1/4 tsp!. nutmeg
TWO SHELL PLAIN PASTRY:
Mix:
2 1/2 c!. flour
1 tsp!. salt
3/4 c!. shortening
Water (as needed)
Divide in half and roll out top and bottom shell!.
Place bottom shell in pie plate, sprinkle flour onto it, and put in apples!. Sprinkle flour and place several small pieces of butter on top of apples!. Rub milk on edge around the pie and cover with top shell!. Cut extra pastry off sides and roll the top crust under the bottom along the outside of pie!. Cut three slits in top of crust, rub with milk, and sprinkle with sugar!.
Preheat oven to 425 and bake for 20 minutes, then turn oven down to 400 and bake for 20-30 minutes!.
GRANDMA'S SECRET CINNAMON SWIRLS:
Roll out extra pastry, sprinkle with sugar and cinnamon, roll into a log, then slice into small sections!. Place on ungreased cookie sheet and bake at 425 until slightly brown!.
Www@FoodAQ@Com
AMANDA'S EASY DUTCH APPLE PIE
1 Pillsbury 9" deep dish pie crust
1 can apple pie filling
3 apples, peeled cored and sliced 1/2 inch
1/2 box Duncan Hines yellow cake mix
optional (Smuckers caramel topping)
Preheat oven to 350°F!. Pour apple pie filling into the pie shell; add apples as well!. Pour 1/2 of cake mix on top of the apples and bake for 45-50 minutes until cake mix is browned and crisp!.
Drizzle caramel topping on top once pie has cooled!. And easy does it apple pie!
Www@FoodAQ@Com
1 Pillsbury 9" deep dish pie crust
1 can apple pie filling
3 apples, peeled cored and sliced 1/2 inch
1/2 box Duncan Hines yellow cake mix
optional (Smuckers caramel topping)
Preheat oven to 350°F!. Pour apple pie filling into the pie shell; add apples as well!. Pour 1/2 of cake mix on top of the apples and bake for 45-50 minutes until cake mix is browned and crisp!.
Drizzle caramel topping on top once pie has cooled!. And easy does it apple pie!
Www@FoodAQ@Com
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