All Season Apple Pie
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All Season Apple Pie
  Apple    Pie  
Last updated 6/12/2012 12:59:24 AM. Recipe ID 22363. Report a problem with this recipe.
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      Title: All season apple pie
 Categories: Live
      Yield: 4 Servings
 
           For the pie crust:
  2 1/2 c  Flour
      1 ts Salt
      2 tb Sugar
     12 tb Chilled butter cut into 1/4
           To 3/8 inch cubes
    1/2    -cup chilled all-vegetable
           Shortening
      7    To 8 tablespoon ice water
           For the Filling:
      4    Granny Smith and 4 Macintosh
           Apples
    3/4    -cup granulated sugar
  1 1/2 tb Lemon juice
      1 ts Grated lemon zest
    1/4    -teaspoon freshly grated
           Nutmeg
    1/4    -teaspoon cinnamon
    1/8    -teaspoon allspice
    1/4    -teaspoon salt
      1    Egg white, lightly beaten
      1 tb Sugar for topping
 
  Pulse flour, salt and sugar in food processor fitted with steel blade.
  Scatter butter pieces over flour mixture, tossing to coat butter with
  a little of the flour. Pulse machine 5 times in 1 second bursts. Add
  shortening and continue pulsing until flour is pale yellow and
  resembles coarse cornmeal, with butter bits no larger than small
  peas, 4 to 6 more 1 second pulses. Turn mixture into medium bowl. If
  you don't have a food processor, grate frozen butter and shortening
  into flour mixture and mix with your hands for 1 minute, rubbing
  flour and shortening between your fingers. Flour should turn very
  pale yellow and become coarser in texture.
  
  Sprinkle 6 tablespoons of ice water over mixture. With blade of rubber
  spatula, use folding motion to mix. Press down on dough with broad
  side of spatula until dough sticks together. Shape into ball with
  hands, divide the dough into two balls one sightly larger than the
  other. Dust lightly with flour, wrap separately in plastic and
  refrigerate for at least 30 minutes.
  
  Remove dough from refrigerator. The dough is ready to be rolled when
  it is still cool to the touch but you can push your finger halfway
  down through the center. If the dough has been chilled for more than
  1 hour, it may have to sit on the counter for 10 to 20 minutes to
  soften.
  
  Heat oven to 425 degrees.
  
  Roll larger dough disk on lightly floured surface into a 12-inch
  circle, about 1/8-inch thick, the depth of a quarter. Transfer and
  fit dough into 9-inch Pyrex pan, leaving dough that overhangs the lip
  in place. Refrigerate dough while preparing the fruit.
  
  Peel apples, quarter, and remove core. Slice each quarter into thirds,
  about 1/2-inch thick. Toss with lemon juice, lemon zest, salt, sugar,
  spices.
  
  Turn fruit mixture, including any juices, into pie shell. Roll out the
  remaining ball of dough and place it over the top of the pie. Trim
  top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of
  dough underneath itself so that folded edge is flush with pan lip.
  Flute dough in your own fashion, or press with fork tines to seal.
  Cut four slits at right angles on dough top to allow steam to escape.
  Brush egg white on top of crust and sprinkle 1 tablespoon of sugar
  evenly over the top.
  
  Place pie on bottom rack. Bake until crust is lightly golden, 25
  minutes. Reduce oven temperature to 375 degrees and continue to bake
  until juices bubble and crust is deep golden brown, 30 to 35 minutes.
  The bottom crust should be golden and the juices from pie bubbling.
  
  Transfer pie to wire rack: let cool to almost room temperature about 4
  hours. Pie is best eaten after it has completely cooled, even the
  next day.
  
  Variations:
  
  CRYSTALLIZED GINGER APPLE PIE
  
  Add 3 tablespoons of chopped ginger to apple mixture.
  
  DRIED RAISIN, CHERRY OR CRANBERRY APPLE PIE
  
  Macerate 1 cup dried fruit (chopped coarse if large) in the lemon
  juice and 1 tablespoon liqueur Apple Jack, brandy or cognac. Toss
  with apple mixture.
  
  FRESH CRANBERRY PIE
  
  Add 1 cup fresh or frozen cranberries to apples, and increase sugar
  to 1 cup from 3/4 cup.
  




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Recipe ID 22363 (Apr 03, 2005)

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