APPLE PIE
What's better than apple pie? Nothin! Start with apples that are naturally sweet and soft. I like golden delicious or grimes golden. If you start with naturally sweet apples you will have less added sugar in the pie. I don't use Granny Smith, mainly because I don't like the tart, hard nature of them. I make apple pie the way my granny made them, with the exception of using store bought crust and Splenda instead of sugar. If you wanna use sugar, feel free. Pile the apples high in your pie as if will settle just after removing from the oven making a thick, dense, juicy apple pie.
Provided by Dave T. @AirRail
Categories Pies
Number Of Ingredients 13
Steps:
- pre-heat oven to 425. Peel and slice apples very thin. Place in large bowl, sprinkle with lemon juice an toss.
- Add sugars, spices, pinch of salt, flour, and cinnamon extract. Toss and combine well.
- In a 9in pie pan, coat with butter, lay out pie crust, lightly press into pie pan to form.
- Dump apples into pie crust and even out. Yes you will have a large mound of apples. Dot the top of the apples with tabs of butter in several places.
- Add top pie crust and pinch around the edges to seal the top and bottom crust. Cut 8 slits in the top pie crust to allow steam to escape. Spray the top with butter flavored cooking spray.
- Place in oven uncovered at 425 for 15min. Remove pie and lightly cover with two piece aluminum foil shield, (see picture gallery for an example) reduce oven temp to 350, bake for 30 min
- remove center aluminum cover, bake 15min at 350. Remove shield completely and bake an additional 15 min at 425. Allow to cool before slicing, pie filling will thicken upon cooling
- Tip: keep an eye on your pie, these times are for how my electric oven bakes, your oven may cook faster or hotter.
MILE-HIGH APPLE PIE
Steps:
- Preheat the oven to 400 degrees F. Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely. Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang. Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust. Dock the bottom crust, using a fork, and fill the pie with the apple mixture. Roll out the second pie dough disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash. Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving.
- Mix the flour and salt together in a food processer. Add the butter into the flour mixture and pulse until you have large pea-size chunks scattered throughout. Add 8 to 10 tablespoons ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, shape into 2 discs and wrap separately in plastic wrap. Refrigerate at least 30 minutes.
MILE-HIGH APPLE PIE
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.
- Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
- Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
- Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
- Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 1 hour to 1 hour 15 minutes. Remove from oven, and let cool completely before serving.
MILE-HIGH APPLE PIE WITH BROWN SUGAR STREUSEL
The name came about when I entered the pie in the Lorain County Fair as an assignment from my editor. The pie barely fit under the dome of my Tupperware® Pie Taker. When I removed the lid at the fair, a 12-year old girl sang out, " that's a mile-high apple pie!" The name stuck.
Provided by Paul Morton
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Prepare filling: toss apples, sugar, flour, cinnamon, and salt together in a bowl; set aside.
- Prepare crust: put flour, 1/2 cup plus 1 tablespoon shortening, and salt in a bowl. Work it with a pastry blender until shortening is the size of small peas. Add ice water, 1 tablespoon at a time, working it in with the pastry blender.
- Gather up the dough and form it into a flat disc. Turn it out onto a lightly floured board and roll it into a 12-inch circle. Transfer to a 9-inch pie pan and flute the edges. Spoon the apple filling into the crust.
- Prepare topping: gather flour, brown sugar, and butter in a bowl. Work with a pastry blender until butter is the size of large peas. Sprinkle topping generously on top of the pie.
- Place the pie on top of a foil-covered cookie sheet and bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake until topping is golden and filling is bubbly, about 45 minutes more.
- Remove from the oven and place on a wire rack to cool before serving, about 30 minutes.
Nutrition Facts : Calories 464.3 calories, Carbohydrate 68.3 g, Cholesterol 24.4 mg, Fat 21.1 g, Fiber 3.8 g, Protein 3.9 g, SaturatedFat 8.8 g, Sodium 239.1 mg, Sugar 39.8 g
OLD-FASHIONED APPLE PIE ( SPLENDA )
Make and share this Old-Fashioned Apple Pie ( Splenda ) recipe from Food.com.
Provided by Vino Girl
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F
- Place one crust into a 9-inch pie pan.
- Place sliced apples into a large mixing bowl and set aside.
- Combine Splenda, cornstarch, cinnamon, nutmeg and salt in a small bowl.
- Sprinkle mixture over apples and toss.
- Spoon apple mixture into piecrust.
- Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
- Bake for 40-50 minutes or until the top crust is golden. Serve warm or chilled.
Nutrition Facts : Calories 306.4, Fat 15.8, SaturatedFat 3.9, Sodium 281.6, Carbohydrate 39.5, Fiber 3.6, Sugar 11.5, Protein 3.2
MILE-HIGH APPLE PIE
If you've ever prayed for an apple pie recipe with a substantial, luscious, juicy apple filling, but without a flood of juice when you cut it, then this tall, majestic creation is for you. Potato starch keeps the filling inside the pie where it belongs, but without the chalky, pasty texture often caused by using flour. The juices here are thick and clear, without that thick, sticky 'supermarket' feel. They coat the apple slices lightly and beautifully with no soupiness.
Provided by Tiffany Taylor
Categories Desserts Pies Apple Pie Recipes
Time 4h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven and place a baking stone on it.
- Place the apples into a large mixing bowl, and toss with the lemon juice.
- Stir the potato starch, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl.
- Roll out half of the pie crust pastry on a lightly floured surface and fit it into a 10 inch pie plate. Pile half the apples into the crust, and dot with half the butter pieces. Sprinkle half of the potato starch-cinnamon sugar mixture over the apples. Pile the remaining apples into the pie plate. Sprinkle with the remaining butter pieces and sugar mixture. Roll out the remaining pie crust pastry, and place carefully over the apples. Pinch and crimp the edges to seal the crusts. Use a fork to poke holes in the top crust in a few places. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.
- Place the pie in the preheated oven on the baking stone. Immediately lower the heat to 350 degrees F (175 degrees C). Bake until the crust is golden brown, about 60 minutes. Check half way through the baking time, and cover the edges with aluminum foil for the last 30 minutes if necessary to prevent over-browning. Cool 3 hours on a wire rack before serving.
Nutrition Facts : Calories 306.5 calories, Carbohydrate 46.6 g, Cholesterol 10.2 mg, Fat 13.8 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 159.4 mg, Sugar 28.5 g
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