Neiman Marcus 50 Apple Pie Its That Good Recipes

OLD-FASHIONED APPLE PIE

Steps:

• Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
• In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
• Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

PERFECT APPLE PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
• In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
• Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.

NEIMAN MARCUS $50 APPLE PIE... IT'S THAT GOOD!

Steps:

• To prepare the crust:.
• Place the flour, chilled butter, shortening and salt in a food processor. Process just until the mixture resembles coarse crumbs.
• With the machine running, add enough ice water through the feed tube for the dough to begin to form a ball.
• Wrap the dough in plastic wap or wax paper and refrigerate
• Preheat the oven to 375 degrees.
• Divide the pastry dough in half.
• Roll out one-half into a 12-inch circle on a lightly floured surface.
• Line a 10-inch pie plate wirh the dough and trim the edge
• Prepare the filling:.
• Place the apples in a lare mixing bowl and toss with the sugar, flour, salt, cream and cinnamon [or 1 tsp cardamom or dash of angostura bitters].
• Mound the filling in the pie shell.
• Roll out the remaining dough 1/8 inch thick.
• Cover the pie with the top crust, pressing firmly to seal the edge, and crimp the edge decoratively.
• Make several small steam vent slashes in he top crust. Brush the crust with a little milk to ensure a shiny crust.
• Place the pie on a baking sheet to catch any drippings while baking.
• Bake the pie until the crust is golden brown and the filling is bubbling, 1-1/4 to 1-1/2 hours. If the crust seems to be getting too brown, cover it loosely with foil and continue baking.
• Cool the pie overnight
• Serve at room temperature with vanilla ice cream or whipped cream, if desired.
• Serves 8-12.