Best-ever apple pie
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Best-ever apple pie
  Apple    Pie  
Last updated 6/12/2012 1:08:33 AM. Recipe ID 35079. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Best-ever apple pie
 Categories: Apples, Desserts, Fruits, Pies & past
      Yield: 8 Servings
 
MMMMM---------------------------PASTRY--------------------------------
    3/4 c  Shortening - Crisco
      3 tb Butter; softened
  2 1/4 c  All-purpose flour
    3/4 ts Salt
    1/2 c  Ice water

MMMMM--------------------------FILLING-------------------------------
      8 c  Sliced apples; tart,peeled
           -and core
      2 tb Lemon juice
    1/2 c  Sugar
      3 tb All-purpose flour
    1/2 ts Cinnamon

MMMMM---------------------------GLAZE--------------------------------
      1    Egg yolk
      1 tb Water
      2 ts Sugar
 
  In bowl, beat shortening with butter until smooth; stir in flour and
  salt until coarse and ragged looking.  Pour in water all at once;
  stir until loose dough forms.  With floured hands, gather into 2
  balls.  On well-floured surface, gently knead into 3/4 inch thick
  disc.  Wrap and refirgerate for at least 1 hour or until chilled. On
  well-floured pastry cloth or work surface and using stockinette
  covered or well-floured rolling pin, roll out 1 piece of dough from
  centre, lifting pin edge to maintain even thickness.  Turn rolling
  pin clockwise 90 degrees. Repeat rolling out and turning dough until
  in 13 inch circle. Loosely roll dough around rolling pin; unroll into
  9 inch (23cm) pie plate. Using sharp knife, trim edge even with pie
  plate. FILLING - In large bowl, toss apples with lemon juice.  Stir
  together sugar, flour and cinnamon; sprinkle over apples and toss
  until coated. Scrape into pie shell. Brush pastry rim with water.
  Roll out remaining dough to same-size circle.  Using rolling pin,
  drape over apples, without stretching dough.  Trim, leaving 3/4 inch
  overhang. Gently lift bottom pastry rim and fold overhang under rim;
  press together to seal. Tilt sealed pastry rim up from pie plate at
  45 degree angle. With hand on outside of tilted pastry rim and using
  thumb and bent index finger, gently twist rim to form scalloped edge.
  With small decorative cutter or tip of sharp knife, cut steam vents
  in centre of pie. Whisk yolk with water; brush over crust.  Sprinkle
  with sugar. Bake in bottom third of 425 degree overn for 15 minutes.
  Reduce heat to 350 degrees and bake for 40 minutes or until golden,
  filling is bubbly and apples are soft when pierced with knife through
  vent. Let cool on rack. 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 35079 (Apr 03, 2005)

[an error occurred while processing this directive]