All American Apple Pie Recipe 445

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
• To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
• To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
• Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.

Steps:

• 1. Prepare the pie dough, divide half and roll out each half no more than 1/4 inch thick. Line a 9-inch pie pan with one. Keep lined pan and top crust chilled.
• 2. Preheat the oven to 375 degrees. Peel and core the apples and slice them about 1/4 inch thick. Toss with sugar and cinnamon to taste and with the flour. Fill the pie with the apple slices, mounding them somewhat in the center. Dot with butter. Cover loosely with the top crust, using a little water to seal the crusts together. Crimp the edges. Using a fork or the tip of a knife, make several vents in the top crust.
• 3. Place in the preheated oven and bake for 1 hour or until golden brown. The smell will tell you when it is ready. Serve while still warm.

Steps:

• Crust: In a medium mixing bowl, mix flour and shortening until small crumbs form. Stir in water just until dough forms. Wrap in plastic wrap and place in refrigerator to rest. Filling: Peel and cut apples into 1/4 Inch slices. Place in a large bowl and mix with sugar, flour, cinnamon and nutmeg. Dice butter into tiny pieces and stir into apple mixture. Assembly: On a floured surface roll out half of the piece crust into a 1/4 inch thickness, using a rolling pin. Place in quiche dish and press down. Trim edges, leaving 1/2 inch hang over sides. Pour in apple mixture. Wet edge of crust with a little water. Roll out remaining pie crust and place on top. Tri. And crimp edges. Cut a few slits in the top to allow steam to escape. Loosely cover edges with foil. Bake for 15 minutes at 450. Reduce heat to 350 and bake for another 30 minutes. Remove foil and bake for 15 minutes more. Cool completely before serving.

Steps:

• 1. Preheat oven to 425 degrees
• 2. In a large bowl combine brown and white sugar, flour, lemon peel, cinnamon and nutmeg. Mix well. Add apples to bowl and stir until well coated, stir in raisins.
• 3. Spoon into prepared pie shell and dot with butter and sprinkle with about 1 tbsp. lemon juice or to taste depending on the tartness of your apples.
• 4. Top with remaining crust and slit the top with a knife. Now brush with 1 beaten egg and sprinkle with 1 teaspoon of sugar. Bake until pie is golden brown about 35-40 minutes. Cool 30 minutes. 425 degrees

Steps:

• Preheat oven to 375 degrees F to 400 degrees F
• For crust, combine flour, shortening, salt and butter with pastry blender until mixture resembles coarse crumbs.
• Gradually stir in water, a little at a time to form a dough.
• Divide pastry in half.
• Form each half to a flat round.
• Wrap in waxed paper or plastic wrap.
• Chill.
• For filling, peel apples and cut into wedges.
• Combine sugars, cinnamon and nutmeg.
• Roll out half of pastry.
• Fit into a 9-inch pie pan.
• Place half the apples in pan.
• Sprinkle with sugar.
• Top with remaining apples.
• Sprinkle with walnuts.
• Dot with butter.
• Roll out remaining pastry.
• Cut into strips to make a lattice top.
• Brush dough with beaten egg.
• Bake at 375 degrees F to 400 degrees F for 40 to 50 minutes until apples are soft and dough is lightly brown.
• Serve warm or chilled with whipped cream.

Steps:

• Combine flour, sugar and salt in a food processor; pulse to combine. Add butter; pulse until crumbly. Transfer mixture to a large bowl. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in two, making one portion slightly larger. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight., For apple pie filling, in a large saucepan, combine apples, 2/3 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat. Cook and stir until apples soften, about 10 minutes. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally., For cherry pie filling, in a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add the cherries, cinnamon, nutmeg and almond extract. Cool to room temperature, stirring occasionally., For blueberry pie filling, in a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. Cool to room temperature, stirring occasionally., Preheat oven to 425°. For crust, on a lightly floured surface roll out larger portion of dough to a 17x12-inch rectangle. Transfer to a 15x10x1-inch baking pan. Press onto the bottom and up the sides of pan. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, about 20 minutes. Remove foil and weights; bake 6-8 minutes longer or until bottom is golden brown. Cool on a wire rack., Meanwhile, roll out remaining dough to a 15x10-inch rectangle. Using a pastry wheel and star cutouts of varying sizes, cut out stars and stripes for decorative topping of flag pie. Bake at 400° until golden brown, about 15 minutes for stripes and 8 minutes for stars. Cool on a wire rack., To assemble, place blueberry filling in 1/3 of crust; fill remaining portion of crust with "stripes" of cherry and apple fillings. Top pie with star and stripe cutouts.