Help! I need an apple pie recipe that you have actually tried out and it came out good?!
I tried making one from a recipe i found online last week and it didnt work out too well!. SO if you have a recipe that works from personal experience!. Please share! also, what are the do's and dont's of making an apple pie!.Www@FoodAQ@Com
Answers:
Go to the store buy pillsbury already made pie crusts!.(in fridge section)
Look on side of box and will tell you what you need to go with the crust and how to do it!. Or Here is the old fashion way!.
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!.
I've found that freshly grated ginger much improves the flavor over the ground type in this recipe!.
Www@FoodAQ@Com
Look on side of box and will tell you what you need to go with the crust and how to do it!. Or Here is the old fashion way!.
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!.
I've found that freshly grated ginger much improves the flavor over the ground type in this recipe!.
Www@FoodAQ@Com
Apple Pie by Grandma Ople --
"This was my grandmother's apple pie recipe!. I have never seen another one quite like it!. It will always be my favorite and has won me several first place prizes in local competitions!. I hope it becomes one of your favorites as well!"
INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C)!. Melt the butter in a saucepan!. Stir in flour to form a paste!. Add water, white sugar and brown sugar, and bring to a boil!. Reduce temperature and let simmer!.
Place the bottom crust in your pan!. Fill with apples, mounded slightly!. Cover with a lattice work of crust!. Gently pour the sugar and butter liquid over the crust!. Pour slowly so that it does not run off!.
Bake 15 minutes in the preheated oven!. Reduce the temperature to 350 degrees F (175 degrees C)!. Continue baking for 35 to 45 minutes, until apples are soft!.Www@FoodAQ@Com
"This was my grandmother's apple pie recipe!. I have never seen another one quite like it!. It will always be my favorite and has won me several first place prizes in local competitions!. I hope it becomes one of your favorites as well!"
INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C)!. Melt the butter in a saucepan!. Stir in flour to form a paste!. Add water, white sugar and brown sugar, and bring to a boil!. Reduce temperature and let simmer!.
Place the bottom crust in your pan!. Fill with apples, mounded slightly!. Cover with a lattice work of crust!. Gently pour the sugar and butter liquid over the crust!. Pour slowly so that it does not run off!.
Bake 15 minutes in the preheated oven!. Reduce the temperature to 350 degrees F (175 degrees C)!. Continue baking for 35 to 45 minutes, until apples are soft!.Www@FoodAQ@Com
This is the best recipe I've ever tried!. It makes a HUGE pie, so be sure to use a deep-dish pan, or use fewer apple slices! Oh, and I add about 3 Tbsp of instant tapioca to the apple mixture so I am sure that it will thicken up and not get all runny!. I hate a runny pie!
Deep-Dish Apple Pie
4 lb!. Granny Smith apples, peeled, quartered, cored
1 lemon, zested
1 orange, zested
2 Tbsp!. freshly squeezed lemon juice
1 Tbsp!. freshly squeezed orange juice
1/2 cup sugar, plus 1 tsp!. to sprinkle on top
1/4 cup all-purpose flour
1 tsp!. kosher salt
3/4 tsp!. ground cinnamon
1/2 tsp!. ground nutmeg
1/8 tsp!. ground allspice
Doulbe pie crust
1 egg beaten with 1 Tbsp!. water, for egg wash
Preheat the oven to 400o 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!.
--Ina GartenWww@FoodAQ@Com
Deep-Dish Apple Pie
4 lb!. Granny Smith apples, peeled, quartered, cored
1 lemon, zested
1 orange, zested
2 Tbsp!. freshly squeezed lemon juice
1 Tbsp!. freshly squeezed orange juice
1/2 cup sugar, plus 1 tsp!. to sprinkle on top
1/4 cup all-purpose flour
1 tsp!. kosher salt
3/4 tsp!. ground cinnamon
1/2 tsp!. ground nutmeg
1/8 tsp!. ground allspice
Doulbe pie crust
1 egg beaten with 1 Tbsp!. water, for egg wash
Preheat the oven to 400o 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!.
--Ina GartenWww@FoodAQ@Com