How to Make Apple Pie
1-1/2 to 1-3/4 pounds Cortland apples (about 4 medium) 1 pound Granny Smith apples (about 2-1/2 medium) 2 teaspoons fresh lemon juice 2/3 cup packed light brown sugar 1/4 cup plus 1 tablespoon granulated sugar 3 tablespoons cornstarch 1/2 teaspoon ground cinnamon; more to taste 1/4 teaspoon kosher salt 1/8 teaspoon ground nutmeg 1 large egg white 2 teaspoons unsalted butter, softened, plus 1 tablespoon cold unsalted butter, cut into small (1/4-inch) cubes 4 to 6 tablespoons all-purpose flour 2 refrigerated piecrusts (or make your own with the Flaky Pie Pastry recipe at the bottom of the page) directions
Position two oven racks in the lower third of the oven and heat the oven to 400 degrees F.To make the filling: Peel the apples, cut each in half from top to bottom, remove the cores with a melon baller, and trim the ends with a paring knife.Lay the apples, cut side down, on a cutting board.
Cut the Cortland apples crosswise into 3/4-inch pieces, and then halve each piece diagonally. Cut the Granny Smith apples crosswise into 1/4-inch slices, leaving them whole. Put the apples in a large bowl and toss with the lemon juice.
Combine the brown sugar, 1/4 cup of the granulated sugar, the cornstarch, cinnamon, kosher salt, and nutmeg in a small bowl. (Don’t add this to the fruit yet. ) In a small dish, lightly beat the egg white with 1 teaspoon water. Set aside. Assemble the pie: Butter a 9-inch ovenproof glass (Pyrex) pie plate, including the rim, with the 2 teaspoons of softened butter. Rub 2 to 3 tablespoons of flour into the surface of a pastry cloth, forming a circle about 15 inches across, and also into a rolling pin stocking. If you don’t have a pastry cloth, rub the flour into a large, smooth-weave, cotton kitchen towel and use a floured rolling pin.
Roll one of the disks of dough into a circle that’s 1/8 inch thick and about 15 inches across. Lay the rolling pin across the upper third of the dough circle; lift the pastry cloth to gently drape the dough over the pin and then roll the pin toward you, wrapping the remaining dough loosely around it. Hold the rolling pin over the edge of the pie plate nearest to you. Allowing for about a 1-inch overhang, unroll the dough away from you, easing it into the contours of the pan. If the dough isn’t centered in the pan, gently adjust it and then lightly press it into the pan.
Take care not to stretch the dough. If it tears, simply press it back together — the dough is quite forgiving. Brush the bottom and sides of the dough with a light coating of the egg-white wash (you won’t need all of it). Leaving a 1/4-inch overhang, cut around the edge of the dough with kitchen shears. Combine the sugar mixture with the apples and toss to coat well. Mound the apples in the pie plate, rearranging the fruit as needed to make the pile compact. Dot the apples with the 1 tablespoon cold butter cubes. Rub 2 to 3 tablespoons flour into the surface of the pastry cloth and stocking.
Roll the remaining dough into a circle that’s 1/8 inch thick and about 15 inches across. Use the rolling pin to move the dough. As you unroll the dough, center it on top of the apples. Place your hands on either side of the top crust of the pie and ease the dough toward the center, giving the dough plenty of slack. Leaving a 3/4-inch overhang, trim the top layer of dough around the rim of the pie plate. Fold the top layer of dough under the bottom layer, tucking the two layers of dough together. Press a lightly floured fork around the edge of the dough to seal it or flute the edge of the dough with lightly floured fingers.
Lightly brush the top with cold water and sprinkle the surface with the remaining 1 tablespoon sugar. Make steam vents in the dough by poking the tip of a paring knife through it in a few places; it’s important to vent well so that the steam from the cooking apples won’t build up and crack the top of the crust. To bake the pie, cover the rim of the pie with aluminum foil bands. This will prevent the edge of the crust from overbrowning. Place a rimmed baking sheet or an aluminum foil drip pan on the oven rack below the pie to catch any juices that overflow during baking.
Set the pie on the rack above. Bake the pie until the top and bottom crusts are golden brown and the juices are bubbling, 60 to 75 minutes (to thicken, the juices must boil, so look for the bubbles through the steam vents or through cracks near the edges of the pie and listen for the sound of bubbling juices). During the last 5 minutes of baking, remove the foil bands from the edges of the pie. Cool the pie at least 3 hours and up to overnight before serving. Here are 20 of the Web’s best apple pie recipes, along with a recipe for homemade piecrust. ltimate apple pie Cooking the apples separately before adding them to the crust keeps it from getting soggy, making this classic dessert especially good. See the recipe ;; crunchy caramel apple pie Go ahead, indulge. This apple pie features a crumb topping sprinkled with pecans and drizzled with caramel ice cream topping. See the recipe ;; no-peel apple pie How easy can pie get and still be glorious? Skip peeling the apples and use refrigerated piecrusts in a clever, simple recipe for fresh-baked pie. See the recipe ;; autumn apple pie
Two seasonal fruits in one luscious dessert: This two-crust pie is filled to the brim with an apple-cinnamon filling dotted with dried cranberries. See the recipe ;; mile-high apple pie Loaded with juicy apples, this luscious dessert recipe is drizzled with a gooey caramel topping. See the recipe ;; caramel apple cheesecake pie Caramel ice cream topping and toasted pecans add a touch of luxury to this luscious two-layer dessert. See the recipe ;; berry-apple fantasy pie Especially for fruit lovers: This golden, two-crust pie oozes with apples and fresh berries. See the recipe ;; asy apple pie calzones Serve this spiced apple-filled dessert calzone with a scoop of vanilla ice cream. See the recipe ;; triple-a apple pie Apples, Anjou pears, and apricots are the A? s that make this apple pie a knockout. See the recipe ;; rum-raisin apple pie Take apple pie in a whole new direction by adding brandy and raisins to this perennial holiday favorite. See the recipe ;; upside-down apple pie This gooey-good apple pie is hard to pass up. Serve for dessert with rich whipped cream or vanilla ice cream. See the recipe ;; apple-cherry pie Apple pie or cherry pie? No need to decide.
This fruit pie recipe combines the best of both. See the recipe ;; apple-cranberry pie Saute the apples, spices, and cranberries in butter, and then put them in the pastry to make this delicious double-crust pie. See the recipe ;; apple-maple cream pie Fold in maple syrup and whipping cream with the apples to add a delicious twist to this dessert. See the recipe ;; dried apple cider pie The dried apples in this yummy dessert save you time because there’s no peeling needed. See the recipe >> apple mincemeat pie Delicious fall flavors make this old-fashioned pie a holiday tradition in many families.
At the grocery store, look for jars of mincemeat (no actual meat included, just fruit and spices) near the pie fillings during the holiday baking season. See the recipe >> cheesy apple pie There’s rich cheddar cheese in both the pastry and topping of this tangy, out-of-the-ordinary apple pie recipe. See the recipe ;; perfect ending apple praline pie After this traditional pie is golden brown, top it with an oh-so-sweet pecan glaze for a dessert that is simply irresistible. See the recipe ;; apple-cranberry-hazelnut pie Hazelnuts in the pastry and the crumb topping add elegance to this mouthwatering apple pie.
See the recipe ;; oatmeal-nut crunch apple pie This decadent pie is loaded with juicy apples and adorned with a streusel-lover’s crunchy topping. See the recipe >> FLAKY PIE PASTRY ingredients 10-1/2 ounces (2-1/3 cups) unbleached all-purpose flour 1 tablespoon granulated sugar 3/4 teaspoon salt 1/2 teaspoon baking powder 4 ounces (1/2 cup) chilled, unsalted butter, cut into 1/2-inch cubes 4 ounces (1/2 cup) chilled vegetable shortening, cut into 1/2-inch pieces 5 to 6 tablespoons ice water; more as needed directions In a large bowl combine the flour, sugar, salt, and baking powder.
Chill for 20 to 30 minutes. Place the flour mixture in a food processor fitted with a steel blade. Pulse the dry ingredients together for a few seconds to blend. With the processor off, add half of the butter and half of the shortening. Pulse 5 times and then process for 5 seconds. Add the remaining butter and shortening and pulse again 5 times, then process for 5 seconds. You should have a mixture of both large and small crumbs. Empty the mixture into a large mixing bowl. Drizzle 1 tablespoon of the ice water around the edge of the bowl, letting it trickle into the crumbs.
Flick the moistened crumbs toward the center with a table fork, rotating the bowl as you work. Repeat with the remaining 4 tablespoons ice water, 1 tablespoon at a time. As you add the water, the crumbs should begin to form larger clusters. Once you’ve added 5 tablespoons water total, take a handful of crumbs and squeeze them gently; they should hold together. If they easily break apart, the mixture needs more water. Add the remaining tablespoon, 1 teaspoon at a time, checking the consistency after each addition. If the crumbs still fail to hold together, you can add additional water, but do so sparingly.
Gather a handful of the crumbly dough and press it against the side of the bowl to form a small mass, flouring your hand as needed to prevent excessive sticking. Increase the size of this mass by pressing it into more of the crumbly mixture until you’ve used up about half of the total mixture in the bowl. Make a second mass of dough with the remaining crumbs. If some of the crumbs on the bottom of the bowl need more moistening, add a few drops of water. Form the two masses of dough into balls, dust them with flour, and flatten them into 4- to 5-inch disks. Pat the disks to release any excess flour.
Score the tops lightly with the side of your hand to create a tic-tac-toe pattern. With cupped hands, rotate each disk on the work surface to smooth the edges of the disks. Wrap each in plastic wrap. our recipe partners EatingWell delivers delicious, healthful recipes, cooking how-to and nutrition news for people who are passionate about great-tasting food and lifelong healthy eating. EatingWell With a unique perspective on how Americans eat and cook, this chef believes uncomplicated recipes, bright flavors, and fresh food come from “real kitchens” dedicated to culinary honesty.
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