Lindas Apple Pie Recipes

Steps:

• 1. In a large bowl, toss the sliced apples with lemon juice. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.
• 2. Pastry Pie Crust: Combine the flour and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate. Place crust in pie plate, pressing evenly into the bottom and sides.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Steps:

• Preheat the oven to 400 degrees F.
• Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
• Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
• Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
• Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Steps:

• Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
• For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
• After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
• Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Steps:

• Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and 3/4 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
• Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place this plate, with the dough, in the freezer.
• Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
• Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
• Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.

Steps:

• Crust:.
• Mix flour and salt.
• Cut in shortening, using a pastry blender (or pulling 2 table knives through dough in opposite directions), until ingredients are the size of small peas.
• Sprinkle 1 T. of COLD water at a time, tossing with your fingers until all the flour is moistened and the pastry comes off the sides of the bowl. A little more water can be added, if needed.
• Roll pastry into a ball with your hands. Divide in 1/2. Shape into 2 flattened rounds on a lightly floured surface.
• Wrap pastry in plastic wrap, and refrigerate about 1 hours until dough is firm and cold, yet pliable. This allows the Crisco to become slightly firm, which makes a flaky crust.
• Preheat oven to 425.
• Using a floured rolling pin, roll one piece of pastry out a little larger than the 9" pie plate. (I flip the pie plate over and measure 1" larger than pie plate, then cut all the way around to make my bottom crust.)
• Repeat this step for top crust, fold in quarters, and set aside.
• Fold bottom pastry into quarters so it's easier to handle, and place in pie plate. Carefully unfold, and pat down into plate, pressing firmly against bottom and side of pie crust.
• Pie Filling:.
• In a lg. bowl add sugar, flour, cinnamon, nutmeg and salt. Mix well.
• Stir in apples until well mixed.
• Spoon apple mixture into pie crust.
• Cut butter into small pieces, and place pats all over the apples.
• Trim edge of bottom crust 1/2" from the edge of the pie plate.
• Put top crust on top of apples. Trim edge of pie crust to 1" from the edge of the pie plate.
• Tuck top crust under bottom crust all the way around and press lightly as you go to seal edges.
• Flute the edge of the pie all the way around using your pointer finger on your left hand and your thumb and pointer on your right hand to make a zig-zag edge, going all the way around the pie. You do this by putting your left hand on the inside edge of the pie crust and you right hand on the outside edge of the pie crust, and gently pushing your fingers together to shape pie crust, and flute the edge to make it look pretty and to tuck in the crust, so the juice doesn't spill out of the pie.
• Using a sharp knife, cut 1" long slits in the top of your pie for the air to escape while baking.
• Pour a little milk in a small cup or bowl. Dab your fingers into the milk and rub over the top of the pie crust. Don't get it too wet, but make sure you cover the pie crust with milk, so it will get shiny and pretty while baking.
• Place pie on a cookie sheet so if the liquid in the pie spills out, it won't get all over your oven and make a mess.
• Bake 30-35 minutes, then cover the edge of the pie with a 2" strip of aluminum foil, so it doesn't burn while baking.
• Bake 10-15 minutes more, until your pie crust is brown and juices start coming out of the slits of the crust.