Granny Smith Apple Pie Recipes

Steps:

• Unroll and stack 2 pie crusts; gently roll or press together.
• Fit pastry into a 9 inch deep-dish pie plate.
• Toss together apples and lemon juice in a large bowl.
• Combine brown sugar, granulated sugar, and next 3 ingredients; sprinkle over apple mixture and toss to coat.
• Spoon into prepared pie crust.
• Unroll and place remaining pie crust over filling.
• Fold edges under, and crimp; cut slits in top for steam to escape. (I also cover the crimped edges of my crust with foil to prevent burning).
• Bake at 450 degrees for 15 minutes. Reduce temperature to 350 degrees, and bake for 30-35 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Peel, core, and halve apples. Cut into 1/2-inch slices, then slice into 1/2-inch cubes. Combine sugar, butter, cinnamon, nutmeg, and salt together in a large bowl; add apples and toss to coat evenly. Add flour and toss again to distribute.
• Pour apple mixture into 1 pie crust. Roll out 2nd pie crust, top pie, and pinch crust edges together.
• Place pie on baking sheet and bake in the preheated oven until golden brown, about 45 minutes.

Steps:

• Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out crust.
• Put the apples in a large bowl, add the lemon juice, and toss to coat.
• Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples.
• Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust.
• Dot the top with the butter.
• Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
• Make the glaze-mix the warm milk with the sugar.
• Brush the glaze over the top crust.
• Bake for 15 minutes, then lower the oven temperature to 350° and bake another 30-40 minutes, until the crust is golden brown and the fruit is tender.
• Check the pie about halfway through the baking time, and place pie crust shield over pie crust edges (if getting too brown).
• Cool on a wire rack for 1-2 hours before slicing.
• Serve at room temperature or slightly warm.

Steps:

• For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight.
• Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
• Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off.
• For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside.
• Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine.
• Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick.
• Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang.
• Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour.
• For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.)
• Cut the pie into slices and top with the mascarpone whipped cream.

Steps:

• Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
• Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
• Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.
• Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
• Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.

Steps:

• In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour (or up to overnight).
• Preheat the oven to 425°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
• On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1/2-inch overhang, and transfer to the refrigerator. On a floured piece of parchment, roll out the second disc of dough to the same size as the first and refrigerate both crusts for 30 minutes.
• In a small bowl, whisk together the egg and milk and set aside. Peel, core, and slice the apples into 1/4-inch thick wedges. Place apples in a large bowl and mix with 1/4 cup flour, 1/3 cup sugar, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon. Fill the dough-lined pan with the apple mixture, packing apple slices as tightly as possible.
• Brush the rim with egg and milk mixture, reserving the excess. Top with the second dough round and press over apples to minimize excess space between apples and crust. Press the top and bottom crusts together and trim the top crust to a 1-inch edge around pan. Tuck top edge under bottom edge and crimp or decorate as desired. Cut five vents in the top crust for steam. Refrigerate pie for 30 minutes to set the crimp.
• Brush top crust with egg wash and sprinkle with coarse sugar.
• Place pie on the preheated rimmed baking sheet and bake until the crust begins to turn golden, 20 to 25 minutes. Rotate sheet, move to center rack, and reduce oven to 350°F. Continue baking until the crust is golden brown and you can see the thickened juices bubbling, 40 to 50 minutes more. Cool on a rack 3 to 4 hours to allow juices to set before slicing.
• Do Ahead
• The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The baked pie will keep, loosely covered with aluminum foil, at room temperature for up to 2 days.

Steps:

• Making the Crust:.
• Combine flour and salt in a large bowl. Cut in cold butter/shortening with flour salt mixture until it starts balling up to the size of a pea or smaller.
• Knead the cold water into the flour mixture by spoonful until the bowl starts to clean itself or the dough start to feel slightly wet (make sure not to over knead!). Pack your dough carefully into a ball and put into a zip-lock bag and refrigerate it for at least 30 minute.
• Making the Filling (Preheat the oven to 450 F).
• Split the dough into halves, flour a flat surface, roll out into circle until 1/4 inch thick, and put into the pie pan. Place the pie pan back into the fridge along with the.
• Combine sugar, cinnamon, nutmeg, and cornstarch in a small bowl. Peel, core, and slice Granny Smith's to desired thickness (prefer 1/4 inch) and place inside large bowl. Add lemon zest and sugar mixture to the apples until evenly distributed.
• Place apples into into pie crust one layer at a time. In between layers add drops of softened butter, about 5 small drops on each layer. Once apples are all in, add the extra juice from the bottom of the bowl.
• Roll out your top crust on a floured surface, Place your top crust on the pie (if not lattice, make sure to cut about 3 finger length slits in the top for the steam to escape).
• Beat 1 egg and brush over the pie crust. Sprinkle cinnamon sugar mixture to the crust until completely covered.
• Bake for 10 minutes at 450 F (put a cookie sheet a rack beneath your pie in case it dribbles over).Turn oven down to 350 F and bake for 50 minutes.
• Take it out and set on cooling rack. Let it cool completely and then enjoy!

Steps:

• To cook the apples: Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.
• To make the cupcakes: Preheat oven to 325°F Line 24 4-fl-oz-capacity muffin wells with paper liners.
• Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.
• In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest.
• On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.
• Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.
• Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.
• To frost the cupcakes: In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes.