Apple Pie

Recipe courtesy of Food Network KitchenPRINT EMAIL

Apple PieTotal Time:

3 hr 30 min

Prep:1 hr 30 min

Cook:2 hr

Yield:6 to 8 servings

Level:Intermediate

Ingredients

Dough:

2 1/2 cups all-purpose flour

4 teaspoons sugar

1/4 teaspoon fine salt

14 tablespoons cold butter, diced

1 large egg, lightly beaten with 2 tablespoons cold water

Filling:

2 tablespoons freshly squeezed lemon juice

3 pounds baking apples like Golden Delicious, Cortland, or Mutsu

2/3 cup sugar, plus more for sprinkling on the pie

1/4 cup unsalted butter

1/4 teaspoon ground cinnamon

Generous pinch of ground nutmeg

1 large egg, lightly beaten

Copyright 2001 Television Food Network, GP. All rights reserved

Directions

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt.

Using your fingers, work the butter into the dry ingredients until it resembles

yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets

warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough

together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a

tablespoon more of cold water over the mixture.

Make the dough in a food processor. With the machine fitted with the metal blade, pulse

the flour, sugar, and salt until combined. Add the butter and pulse until it resembles

yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg

and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough

is very dry add up to a tablespoon more of cold water.) Remove the bowl from the

machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly

chilled, at least 1 hour.

Make the filling. Put the lemon juice in a medium bowl. Peel, halve,

and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice.

Add the sugar and toss to combine evenly.

In a large skillet, melt the butter over medium-high heat. Add the apples, and cook,

stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.

Cover, reduce heat to medium-low, and cook until the apples soften and release most of

their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the

colander to get as much liquid as possible. Return the juices to the skillet,

and simmer over medium heat until thickened and lightly caramelized, about 10

minutes.

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool

completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for

up to 6 months.)

Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc

about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper

on a baking sheet, and refrigerate for at least 10 minutes.

Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays

about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it

slightly in the center. Brush the top edges of the dough with the egg. Place the second

disc of dough over the top. Fold the top layer of dough under the edge of the bottom

layer and press the edges together to form a seal. Flute the edge as desired. Brush the

surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough

in several places to allow steam to escape while baking. Refrigerate for at least 15

minutes.

Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a

rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or

refrigerated for up to 4 days.

Cook's Note: You may freeze the uncooked pie, but don't brush it with egg or dust it

with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly,

and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to

bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the

frozen state, until golden brown, about 1 hour and 10 minutes.

From Food Network Kitchens

Apple Pie Recipe Prep time: 1 hour, 15 minutes

Cook time: 55 minutes

Yield: Serves 8.

If the crust looks like it's getting too browned, take a large piece of

aluminum foil and place on top of the pie in the oven. No need to wrap it

around the pie, just place it on top. That will keep the top from browning

further.

Pies always seem to take longer to cook than one expects. (Perhaps it's

because we're always opening the oven to check on how the pie is

doing?) The filling should be visibly bubbling, which you should be able

to see through the steam vents. I recommend putting a rimmed baking

sheet on a rack beneath the rack of the pie to catch the filling as some of

it invariably bubbles up and out over the pie. Makes oven clean-up a lot

easier.

INGREDIENTS

Crust Ingredients for a flakey pie crust

2 1/2 cups (285 g) all-purpose flour, plus extra for rolling

10-ounces (1 1/4 cups, 285 g) unsalted butter (room temperature), cut

into 1/2 inch cubes

1 teaspoon salt

2 teaspoons sugar

1/2 cup (115 ml) sour cream (use full-fat sour cream for best results)

Filling Ingredients

3 pounds of good cooking apples such as Fuji, Golden Delicious, Granny

Smith, Gravenstein, or Pippin (about 6 to 8 apples, depending on the size

of your apples and the size of your pie dish)

1 Tbsp of lemon juice or apple cider vinegar (to toss with the sliced

apples so they don't brown as you slice them)

1/2 cup to 2/3 cup sugar, depending on how sweet you like your pie

3 tablespoons all-purpose flour for thickening

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 Tbsp brandy (Optional. By the way, if you have Calvados apple brandy,

use it!)

1 teaspoon vanilla extract

Egg Wash

1 large egg yolk

1 Tbsp cream

METHOD

1 In a large bowl whisk together 2 1/2 cups of flour, 1 teaspoon of salt,

and 2 teaspoons of sugar. Add the cubed butter and use your clean dry

hands to toss to coat with the flour. Using your hands work the butter

into the flour, pressing the cubes of butter between your thumb and

fingers. Continue to work the flour until the mixture is shaggy and the

largest pieces of butter are no larger than a kernel of corn. Make a well

in the center and add the sour cream to it. Use a fork to work the

buttered flour and the sour cream into each other until the dough begins

to clump. Separate the dough mixture into 2 equal sized piles and work

each one first into a ball, and then into a disk. Sprinkle with flour and

wrap with plastic wrap. Refrigerate for 1 hour before rolling out. (See

more detailed instructions with photos on our Sour Cream Pie Crust

Recipe.)

2 While the dough is chilling, peel, core and slice the apples into 1/4-inch

to 1/2-inch slices. As you cut your apple slices, add them to a large bowl

and sprinkle them with a little lemon juice or apple cider vinegar to help

keep them from turning brown.

 

3 Combine sugar, flour and spices in a bowl. Add the flour mixture to the

apple slices and use your hands to distribute the flour through the

apples so they are well coated. Then sprinkle with brandy and vanilla

extract and stir to coat all the apples.

4 Place one oven rack in the lowest position and put a large rimmed

baking sheet on it (to catch any drippings from the pie.) Position a

second rack the next rung up (still in the lower third of the oven) and

preheat to 375°F.

 

5 Remove one crust disk from the refrigerator. Let sit at room

temperature for 5-10 minutes. Place disk on a lightly floured, clean, flat

surface. Using a rolling pin, roll out the pie dough to a 12-inch circle,

about 1/8 of an inch thick. As you roll out the dough, check to make sure

it isn't sticking. If and when it starts to stick, gently lift it up and sprinkle

a little more flour on the table surface or on the pie dough to keep the

dough from sticking. Gently place the rolled out dough onto a 9-inch pie

plate. Press down to line the pie dish with the dough.

 

6 Arrange the apple slices in the dough-lined pie plate. Mound the apples

in the center.

 

7 Roll out the second disk of dough, again to 12-inches. Gently place the

second round of pie dough over the apples. Trim excess dough with

kitchen shears, leaving a 3/4 inch overhang from the edges of the pie

pan. Fold the dough under itself so that the edge of the fold comes right

to the edge of the pan. Press the top and bottom dough rounds together

as you flute edges using thumb and forefinger or press with a fork.

 

8 Place egg yolk and cream in a small bowl and use a fork to stir until

well combined. Use a pastry brush to brush the egg wash over the top

and fluted edges of the pie. Use a sharp knife to cut slits in the top of the

pie crust for steam vents.

9 Place pie on oven rack centered over the baking sheet on the rack

below it to catch any drippings. Bake the pie at 375°F until crust begins

to lightly brown, about 20 minutes, then reduce heat to 350°F. Bake until

crust is golden and juices are bubbling, anywhere from an additional 45

minutes to an hour, depending on the type of apples you are using.

(About halfway through baking check to make sure the pie isn't browning

too much. When it's nicely browned, tent the pie with a large piece of

aluminum foil to keep the pie from browning further.)

10 Transfer the apple pie to a rack to cool for at least 1 hour. Serve

slightly warm or at room temperature. Great with a side of vanilla ice

cream.

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Ingredients

1/2 cup sugar

1/2 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

6 to 7 cups thinly sliced peeled tart apples

1 tablespoon lemon juice

Pastry for double-crust pie (9 inches)

1 tablespoon butter

1 egg white

Additional sugar

My Savings Add to Grocery List

Nutritional Facts1 serving (1 piece) equals 414 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 227 mg sodium, 67 g carbohydrate, 2 g fiber, 3 g protein.

Directions

1. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples

with lemon juice. Add sugar mixture; toss to coat.

2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot

with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute

edges. Cut slits in pastry.

3. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with

foil.

4. Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden

brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

5. This is the best recipe for apple pie for those who want an old-fashioned,

perfect tasting apple pie with a flaky crust. 

Using fresh apples, a homemade pie crust recipe, and the perfect blend of

spices; this is the apple pie that is true delight in every forkful.

6. Apple Pie

Flaky Butter Pie Crust Recipe (without shortening)Makes 2 single crusts

Ingredients:

2 1/2 cups all-purpose flour 

1/2 teaspoon salt 

1 cup cold unsalted butter, cut into small pieces 

1/2 cup ice water (must be ice water to get a flaky, non-chewy crust)

 

Directions:

1. Combine flour and salt in a large bowl. Cut in butter with a pastry blender until

mixture is coarse crumbs. A pastry blender does the best job of combining the

ingredients without overworking the dough.

2. Sprinkle ice water, 1 Tablespoon at a time, evenly over flour mixture, tossing

lightly with a fork until mixture forms an even ball of dough. Be sure to use a fork

instead of your hands. You'll avoid overworking/warming the dough.

3. Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours or

overnight. Cold dough is an absolute must.

4. Once cold, remove the dough from the plastic wrap and divide in half. Place one

ball (wrapped in plastic) back into the refrigerator until you're ready to roll it out.

5. Roll the one ball of dough on a lightly floured surface, rolling into a circle about

12 to 14 inches round.

6. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.

7. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch,

then fold the edge under. Pinch edges to flute.

* I used a pastry cloth and rolling pin cover after way too many stuck-on

dough issues over the years. It's around $6 at Amazon. 

I used this one (this is not an affiliate link, it's a link to the one I bought but you can

also Google the name and the link to Amazon will come up) :

Regency Pastry Cloth and Rolling Pin Cover Set

I tried the set the negative reviewer there mentioned and have no idea why she

loved it so much. The Regency set is awesome and cured my hatred of pie dough

making. However, you do not need it to make a great crust.

 

Flaky Pie CrustMakes 1 pie crust

Ingredients:

1  1/4 cups all-purpose flour 

1/4 teaspoon salt 

1/2 cup solid vegetable shortening, cold

3 Tablespoons ice water

 

Directions:

1. Combine flour and salt in medium bowl, cut in shortening with a pastry blender

until mixture is crumbly.

2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a

fork until mixture forms an even dough.

3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.

4. Roll out pastry on a lightly floured surface into circle about 12 to 14 inches round.

5. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.

6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch,

then fold the edge under. Pinch edges to flute.

 

Try these with our great pie recipes from scratch.

 

 If you need to pre-bake either crust, follow these directions:

1. After placing dough into pie pan, freeze until firm, about 15 minutes.

2. Preheat oven to 350 degrees F.

3. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill

the shell with pie weights or dried beans.

4. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment;

bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.

 

 

Try our great pie recipes!

7. Ingredients:

8. Pastry for 2 crusts (recipe here)

8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith,

Cortland, Jonathan)*

2 Tablespoons lemon juice

3/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 Tablespoons butter 

1 egg yolk

1 Tablespoon milk

9.  

10. Directions:

11. 1. In a large bowl, toss the sliced apples with lemon juice.

12. 2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well

to coat.

13. 3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

14. 4. 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.

15. 5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.

16. 6. Bake at 425 degrees F for 15 minutes.

17. 7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust

is golden and filling is bubbly.

18.  

19. *Tips for coring and slicing an apple for equal-sized pieces:

20. 1. Peel first.

21. 2. Hold the apple upright, try to judge where the core is, and slice off two

opposite sides as close to the core as possible.

22. 3. Rotate the fruit and slice off the two remaining sides to get a rectangular

core piece and four flat-sided pieces of fruit (two wide and two narrow).

23. 4. The side pieces now lie obediently on your cutting board for slicing or

dicing.

Scrumptious Apple Pie 260 Ratings

 54 Comments

Prep Time45 MIN Total Time2 HR 20 MIN Servings8

Pinterest

This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best. Savings on 1 ingredient(s)

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Ingredients

Pastry

2

cups Gold Medal™ all-purpose flour

1

teaspoon salt

2/3

cup plus 2 tablespoons shortening

4

to 6 tablespoons cold water

Filling

1/3

to 1/2 cup sugar

1/4

cup Gold Medal™ all-purpose flour

1/2

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

1/8

teaspoon salt

8

cups thinly sliced peeled tart apples (8 medium) 

2

tablespoons butter or margarine

Directions

1 In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3 Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

4 In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.

5 Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

6 Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.