APPLE SHORTBREAD PIE
Apple pie that is a bit different from the traditional pie. Recipe source: Bon Appetit (August 1986)
Provided by ellie_
Categories Pie
Time 55m
Yield 1 8inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 400-degrees F.
- In a food processor blend flour, sugar and salt. Add butter through food tube using on/off turns until coarse meal forms. Drizzle egg yolks over dough and mix until dough forms using on/off turns. DO NOT FORM INTO A BALL.
- Pat 3/4 of the dough into a 8-inch round tart pan (with removable bottom) or an 8-inch round cake pan. Set aside.
- In a large bowl mix apple slices with sugar, flour, cinnamon and nutmeg.
- Turn apple mixture into crust.
- Crumble remaining crust mixture over apples.
- Place pie on baking sheet in oven and bake for 15 minutes.
- Reduce heat to 350-degrees F and bake another 20 minutes or until top is light brown and filling is bubbly.
- Cool at least 30 minutes before serving.
APPLE SHORTBREAD PIE
Yummy and reminds me of Grandma's House at Christmas. Many recipes are similar to this one but this one is the best by far. You can use all butter but the shortening helps to brown and crisp the shortbread shell.
Provided by Erica_Hildebrand
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Sift four, 1/2 cup sugar and salt into a large bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Fold in egg yolks (mixture will be crumbly).
- Remove 1/4 of mixture, and set aside.
- Press remainder onto bottom and sides an 8" tart shell or pie pan.
- In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg.
- Place apples into crust, and sprinkle reserved crumb mixture evenly over top.
- Place pie on a baking sheet, and bake in preheated oven for 15 minutes.
- Reduce heat to 350° and continue baking 20 minutes, or until top is golden brown and filling is bubbling.
DOUBLE CRUST APPLE PIE
Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different varieties such as Granny Smith, Rome, Fuji, and Jonagold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out one disk of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
- Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.
- In a large bowl, toss together apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.
- Roll out the remaining disk of piecrust as in step one. Brush rim of bottom crust with egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck dough under, and crimp edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
- Remove pie from the refrigerator, brush with egg wash, and sprinkle generously with sugar. Cut five vents in top to allow steam to escape as the pie bakes.
- Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie with vanilla ice cream, if desired.
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