Apple Pie To Die For Recipes

Steps:

• 1. For your crust measure 2 cups of flour into a bowl and mix salt in with a fork. Cut Shortening in coarsely. Sprinkle water in 1 Tablespoon at a time, and mix with a fork until all the flour is dampened. Gather into a ball and roll out on a floured surface to make 2 crust for a 9-inch pie.
• 2. Preheat your oven to 400 degrees. Line 9-inch pie pan with 1 pie crust from above recipe.
• 3. Combine 1 Tablespoon of sugar and 1 1/2 teaspoon of flour in bottom of crust.
• 4. In a sauce pan combine 1 cup of sugar, 3 Tablespoons of flour, cinnamon, nutmeg, and water.
• 5. cook over medium heat until boiling and thickened, stirring constantly. be careful not to burn.
• 6. pour over apples and butter. Stir to coat them well, and pour into pie crust.
• 7. place second crust over the apples, and pinch together along the edges to form a fluted crust. Cut vents into the top crust (I cut little designs in mine to make it pretty.)
• 8. wrap aluminum foil loosely around the edges to keep the crust from burning as it cooks
• 9. bake about 40 minutes, removing the foil for the last 5 minutes, until the crust is well browned

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Steps:

• If you haven't already, prepare the pastry and refrigerate for at least one hour, until firm enough to roll.
• On a sheet of lightly floured wax paper, roll the larger portion of pastry into a 13 1/2-inch circle with a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge of the pan. Refrigerate. Preheat the oven to 400°F.
• While the pie shell chills, make the filling. Combine the apples, brown sugar, lemon juice, cinnamon and nutmeg in a large mixing bowl; toss well to mix. Set aside while you roll the top pastry.
• On another sheet of lightly floured wax paper, roll the other half of the pastry into an 11 1/2-inch circle. Turn the filling into the refrigerated pie shell, smoothing the apples with your hands. Dot the top of the pie with butter, dropping the pieces here and there over the apples.
• Lightly moisten the rim of the pie shell with a wet finger or pastry brush. Invert the top pastry over the filling, center it, then peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving a 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge. Make several 2-inch-long slits in the top pastry, at the 12, 3, 6, and 9 o'clock positions; the bottom of each slit should just reach the ege of the pie. Lightly brush the top pastry with milk and sprinkle with granulated sugar.
• Place the pie directly on the center oven rack and bake for 30 minutes. Remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil. Reduce the oven temperature to 375°F Put the pie on the baking sheet back in the oven and bake for an additional 30 minutes; when the pie is done, you should be able to see the juices bubbling up onto the crust.
• Transfer the pie to a cooling rack and let cool for at least an hour before slicing.

Steps:

• Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.