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Old 09-15-2007, 02:44 AM
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Default Classic Apple Pie

For the best tasting apple pie always choose firm, tart green apples. Granny Smith apples are great, as are Pippins, if you can find them.

Pastry:

2 2/3 cup all-purpose flour
1 cup shortening
1 teaspoon kosher or coarse salt
6 tablespoons ice water

Filling:

8 medium (4 pounds) tart green apples
1 1/2 tablespoons lemon juice
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon coarse salt
2 tablespoons unsalted butter
1 egg white, beaten lightly - optional
1 teaspoon sugar for sprinkling (coarse sugar is nice) - optional

Directions:

Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.

When mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball.

Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic, and refrigerate at least 30 minutes.

Remove one piece of dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.

Roll one dough disk on a lightly floured surface into a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)

Gently press dough into sides of pan, leaving portion that overhangs edge of pie pan in place. Refrigerate while preparing apple filling.

Adjust oven rack to center position and heat oven to 425*F (220*C).

Peel, core, and cut apples into slices no larger than 1/2-inch thick. Gently toss the apple slices with the lemon juice.

Combine sugar, flour, cinnamon and salt. Add sugar mixture to the apple slices and gently toss to coat well. Turn apple mixture into into chilled pie shell and mound slightly in center. Dot with butter.

Roll out second dough disk and place over filling. Trim overhang to 1-inch from edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Make several slits in top crust to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with sugar, if desired.

Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375*F (190*C); continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer.

Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.

Apple Pie Variations/Substitutions

Apple Pie with Crystallized Ginger: Follow recipe for Apple Pie, adding 3 tablespoons chopped crystallized ginger to apple mixture.

Apple Pie with Dried Fruit: Macerate 1 cup raisins, dried sweet cherries, or dried cranberries in the lemon juice and 1 tablespoon Apple Jack, brandy, or cognac. Follow recipe for Apple Pie, adding macerated dried fruit and liquid to apple mixture.

Apple Pie with Fresh Cranberries: Follow recipe for Apple Pie, increasing sugar to 1 1/2 cups and adding 1 cup fresh or frozen cranberries to apple mixture.



SARA MOULTON'S CRUNCHY PECAN-APPLE PIE


3 Tbsp. butter, divided
3 Granny Smith apples, peeled, cut into
thin slices
2 Golden Delicious apples, peeled, cut
into thin slices
4 cups POST SELECTS Great Grains Crunchy
Pecans Whole Grain Cereal, divided
1/2 cup sugar
1 tsp. ground cinnamon

1 frozen deep-dish pie crust (9 inch), thawed
PREHEAT oven to 350F. Melt 1 tablespoon of the butter in large skillet on medium heat. Add apples; toss to coat. Cover with lid; cook 6 to 8 minutes or until apples are tender, stirring frequently. Add 2 cups of the cereal, the sugar and the cinnamon; mix lightly.

SPOON into pie crust; level top with back of spoon. Cover with remaining 2 cups cereal. Melt remaining 2 tablespoons butter; drizzle over cereal.

BAKE 45 minutes or until crust and top of pie are lightly browned, covering loosely with foil after 30 minutes.

MAKES 8 servings.

PREP 25 minutes TOTAL 1 hour 10 minutes

NUTRITION INFORMATION PER SERVING
460 calories, 16g total fat, 5g saturated fat, 15mg cholesterol, 270mg sodium, 78g carbohydrate, 6g dietary fiber, 38g sugars, 6g protein.


(More applie pie recipes later)
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Last edited by MagiePerdu : 09-29-2007 at 01:43 PM.
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