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.
CLASSIC DOUBLE-CRUST APPLE PIE
How to Make a Double Crust Apple Pie
Categories Dessert Bake Thanksgiving Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)
- For filling:
- Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)
MARK'S FAVORITE CLASSIC DOUBLE-CRUST APPLE PIE
Tart apples and sweet ones come together in this all-American favorite. Prep time includes cooling. Using your food processor to slice the apples will save time in preparation.
Provided by Bev I Am
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For crust: Whisk flour and salt in large bowl to blend.
- Add butter and shortening and rub in with fingertips until very coarse meal forms.
- Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
- Gather dough into ball; divide in half.
- Flatten into disks.
- Wrap in plastic; chill at least 1 hour.
- (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400°F.
- Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
- Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
- Let stand until juices form, about 15 minutes.
- Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round.
- Place dough in prepared pie dish.
- Spoon in filling; dot with butter.
- Roll out second dough disk to 13-inch round.
- Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
- Drape dough over filling.
- Seal top and bottom crust edges together; trim to 1/2-inch overhang.
- Fold overhang under; crimp decoratively.
- Brush pie with milk.
- Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven.
- Immediately reduce temperature to 375°F.
- Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
- Cool 30 minutes.
- Serve warm or at room temperature.
- (Can be made 1 day ahead. Cover loosely; store at room temperature.).
DOUBLE CRUST APPLE PIE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 1 pie, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Add the 1/2 cup of sugar and stir to combine. Add the raisins, cinnamon, and cloves and stir.
- In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.
- Preheat the oven to 375 degrees F.
- Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Top with a rolled-out top crust. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.
- Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.
- Remove the pie from the oven and let cool for 20 minutes before slicing and serving.
- Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets.
- Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.
- Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
- Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
- Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.
- Roll the second half of the dough into a circle slightly larger than the pie dish. Fill the bottom crust with your chosen filling. Cover the filling with the top half of the dough. Using both hands, crimp the edges of the 2 crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree Foven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.
MY FAVORITE APPLE PIE
I have been making apple pie like this for years. Granny Smith apples and nutmeg make the pie taste extra special!!
Provided by 55tbird
Categories Pie
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place peeled and sliced apples in a large bowl.
- Mix all the rest of the ingredients with the apples.
- Place mixture into an unbaked pastry crust.
- Top with remaining pastry crust.
- Bake at 375 degrees for 40-45 minutes.
Nutrition Facts : Calories 151.1, Fat 0.2, SaturatedFat 0.1, Sodium 1, Carbohydrate 38.8, Fiber 2.3, Sugar 33.7, Protein 0.5
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- Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.
- Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. DO AHEAD Can be made 1 day ahead. Cover loosely; store at room temperature.
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- In a food processor, pulse 2 1/2 cups of the flour and the salt. Add 2 sticks of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide the dough in half. Flatten into disks, wrap in plastic and refrigerate until firm.
- Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.
- On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Spoon in the apples and top with the remaining 1 tablespoon of cubed butter. Roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1 inch, fold the overlay under itself and crimp. Cut a few slits in the top crust for steam to escape.
- Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.
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