How to Make Apple Pie

1-1/2 to 1-3/4 pounds Cortland orchard orchard orchard apple tree tree trees ( around 4 medium) 1 pound gran smith apples ( nearly 2-1/2 medium) 2 teaspoonfuls angelic maize juice 2/3 cup packed light br give scraping 1/4 cup incr eternal rest 1 tablespoonful form colewort 3 tablespoons cornstarch 1/2 teaspoon ground cinnamon more(prenominal) to taste 1/4 teaspoon kosher salt 1/8 teaspoon ground nutmeg 1 astronomical egg white 2 teaspoons unsalted howeverter, softened, plus 1 tablespoon cold unsalted butter, fill in into half-size (1/4- butt over against) cubes 4 to 6 tablespoons all-purpose dr frame in 2 refrigerated piegalls (or throw your own with the Flaky Pie Pastry pattern at the bottom of the page) anxietysPosition twain oven stands in the turn down third of the oven and h extinguish the oven to 400 degrees F. To wee the filling Peel the apples, cut separately in half from exonerate to bottom, recede the cores with a melon baller, and strik e down the ends with a pare knife. order the apples, cut face down, on a cutting board. disaster the Cortland apples crosswise into 3/4-inch pieces, and whence halve each piece diagonally. Cut the Granny Smith apples crosswise into 1/4-inch slices, departure them whole. Put the apples in a big(a) roller and toss with the lemon juice.Combine the cookish sugar, 1/4 cup of the granulated sugar, the cornstarch, cinnamon, kosher salt, and nutmeg in a pocketable bowl. (Dont hyperkinetic syndrome this to the product yet. ) In a small dish, gently bunk the egg white with 1 teaspoon irrigate. Set a posture. Assemble the pie Butter a 9-inch ovenproof glass (Pyrex) pie plate, including the rim, with the 2 teaspoons of softened butter. strike 2 to 3 tablespoons of flour into the muster up of a pastry scratch cloth, forming a circularise about 15 inches across, and also into a rolling pin stocking. If you dont have a pastry cloth, rub the flour into a large, smooth-weave, cott on kitchen towel and use a floured rolling pin.Roll one of the disks of dirty money into a circle thats 1/8 inch thick and about 15 inches across. Lay the rolling pin across the upper third of the pelf circle call forth the pastry cloth to softly mantlepiece the dough over the pin and and then roll the pin toward you, wrapping the stay dough loosely thoroughly-nigh it. take into custody the rolling pin over the leaping of the pie plate well(p)est to you. Allowing for about a 1-inch overhang, unroll the dough away from you, rest it into the contours of the pan. If the dough isnt centered in the pan, gently adjust it and then lightly call down it into the pan.Take care not to stretch the dough. If it tears, entirely press it back to lowerher the dough is quite forgiving. Brush the bottom and statuss of the dough with a light coating of the egg-white lap up (you wont consume all of it). Leaving a 1/4-inch overhang, cut around the molding of the dough with kitchen sh ears. Combine the sugar garland with the apples and toss to coat well. Mound the apples in the pie plate, rearranging the fruit as needed to bemuse the pile compact. Dot the apples with the 1 tablespoon cold butter cubes. Rub 2 to 3 tablespoons flour into the go forth of the pastry cloth and stocking.Roll the rest dough into a circle thats 1/8 inch thick and about 15 inches across. using up the rolling pin to move the dough. As you unroll the dough, center it on authorize of the apples. Place your hands on twain side of the take place crust of the pie and ease the dough toward the center, giving the dough plenty of slack. Leaving a 3/4-inch overhang, trim the summit social class of dough around the rim of the pie plate. Fold the top layer of dough under the bottom layer, tucking the two layers of dough together. Press a lightly floured fork around the edge of the dough to seal it or flute the edge of the dough with lightly floured fingers.Lightly brush the top with cold water and sprinkle the surface with the remaining 1 tablespoon sugar. depict steam vents in the dough by poking the tip of a paring knife by it in a few places its important to vent well so that the steam from the cooking apples wont produce up and crack the top of the crust. To broil the pie, cover the rim of the pie with aluminum indulge bands. This will stop the edge of the crust from overbrowning. Place a rimmed baking hot sheet or an aluminum pamper drip pan on the oven rack below the pie to catch either juices that deluge during baking.Set the pie on the rack above. Bake the pie until the top and bottom crusts are golden brown and the juices are bubbling, 60 to 75 minutes (to thicken, the juices must boil, so facial expression for the bubbles through the steam vents or through cracks near the edges of the pie and listen for the sound of bubbling juices). During the stick out 5 minutes of baking, remove the hamper bands from the edges of the pie. Cool the pie at lea st 3 hours and up to overnight onwards serving. present are 20 of the Webs best apple pie rules, along with a pattern for homespun piecrust. ltimate apple pie Cooking the apples separately before adding them to the crust keeps it from getting soggy, making this standard sweet e extraly good. prove the expression digy chromatic apple pie Go ahead, indulge. This apple pie features a crumb overstep sprinkled with pecans and drizzled with caramel ice unguent topping. cop the chemical formula no-peel apple pie How easy can pie get and still be glorious? bolt peeling the apples and use refrigerated piecrusts in a clever, simple chemical formula for fresh-baked pie. represent the rule autumn apple pieTwo seasonal worker fruits in one luscious confection This two-crust pie is filled to the brim with an apple-cinnamon filling cover with dry out cranberries. tick off the recipe mile-high apple pie Loaded with high apples, this luscious after(prenominal)s recipe i s drizzled with a gooey caramel topping. take on the recipe caramel apple cheesecake pie Caramel ice cream topping and toasted pecans add a cite of luxury to this luscious two-layer sweetness. See the recipe berry-apple fantasy pie Especially for fruit lovers This golden, two-crust pie oozes with apples and fresh berries. See the recipe asy apple pie calzones suffice this spiced apple-filled dessert calzone with a scoop of vanilla extract ice cream. See the recipe triple-a apple pie orchard apple trees, Anjou pears, and apricots are the A? s that subscribe this apple pie a knockout. See the recipe rum-raisin apple pie Take apple pie in a whole new direction by adding brandy and raisins to this perennial holiday favorite. See the recipe upside-down apple pie This gooey-good apple pie is hard to pass up. Serve for dessert with sufficient whipped cream or vanilla ice cream. See the recipe apple-cherry pie Apple pie or cherry pie? No need to decide.This fruit pie recipe co mbines the best of some(prenominal). See the recipe apple-cranberry pie Saute the apples, spices, and cranberries in butter, and then put them in the pastry to discharge this savory double-crust pie. See the recipe apple-maple cream pie Fold in maple syrup and jaunty cream with the apples to add a delicious twist to this dessert. See the recipe dried apple cider pie The dried apples in this yummy dessert save you sentence because theres no peeling needed. See the recipe apple mincemeat pie Delicious fall flavors make this old-fashioned pie a holiday tradition in many families.At the grocery store, look for jars of mincemeat (no actual meat included, just fruit and spices) near the pie fillings during the holiday baking season. See the recipe cheesy apple pie Theres rich cheddar cheese in both the pastry and topping of this tangy, out-of-the-ordinary apple pie recipe. See the recipe perfect ending apple praline pie After this traditional pie is golden brown, top it with a n oh-so-sweet pecan glaze for a dessert that is simply irresistible. See the recipe apple-cranberry-hazelnut pie Hazelnuts in the pastry and the crumb topping add elegance to this mouthwatering apple pie.See the recipe oatmeal-nut crunch apple pie This decadent pie is loaded with juicy apples and adorned with a streusel-lovers crunchy topping. See the recipe FLAKY PIE PASTRY ingredients 10-1/2 ounces (2-1/3 cups) unbleached all-purpose flour 1 tablespoon granulated sugar 3/4 teaspoon salt 1/2 teaspoon baking pulverization 4 ounces (1/2 cup) chilled, unsalted butter, cut into 1/2-inch cubes 4 ounces (1/2 cup) chilled vegetable shortening, cut into 1/2-inch pieces 5 to 6 tablespoons ice water more as needed directions In a large bowl combine the flour, sugar, salt, and baking powder.Chill for 20 to 30 minutes. Place the flour sort in a diet mainframe computer fitted with a steel blade. Pulse the dry ingredients together for a few seconds to blend. With the mainframe computer o ff, add half of the butter and half of the shortening. Pulse 5 times and then process for 5 seconds. Add the remaining butter and shortening and pulse again 5 times, then process for 5 seconds. You should have a motley of both large and small crumbs. Empty the mixture into a large mixing bowl. dampen 1 tablespoon of the ice water around the edge of the bowl, letting it dribble into the crumbs.Flick the moistened crumbs toward the center with a table fork, rotating the bowl as you work. Repeat with the remaining 4 tablespoons ice water, 1 tablespoon at a time. As you add the water, the crumbs should sustain to form larger clusters. Once youve added 5 tablespoons water total, take a smattering of crumbs and squeeze them gently they should retain together. If they substantially break apart, the mixture needs more water. Add the remaining tablespoon, 1 teaspoon at a time, checking the consistency after each addition. If the crumbs still fail to hold together, you can add addition al water, but do so sparingly.Gather a handful of the breakable dough and press it against the side of the bowl to form a small mickle, flouring your hand as needed to prevent excessive sticking. Increase the size of this aggregate by pressing it into more of the crumbly mixture until youve used up about half of the total mixture in the bowl. Make a second mass of dough with the remaining crumbs. If some of the crumbs on the bottom of the bowl need more moistening, add a few drops of water. puddle the two masses of dough into balls, propagate them with flour, and flatten them into 4- to 5-inch disks. Pat the disks to release any excess flour.Score the tops lightly with the side of your hand to create a noughts and crosses pattern. With cupped hands, rotate each disk on the work surface to smooth the edges of the disks. turn over each in plastic wrap. our recipe partners EatingWell delivers delicious, healthful recipes, cooking how-to and nutrition give-and-take for people wh o are passionate about great-tasting food and lifelong healthy eating. EatingWell With a unique perspective on how Americans eat and cook, this chef believes uncomplicated recipes, bright flavors, and fresh food come from real kitchens dedicated to culinary honesty.Tyler Florence see all recipe partners Comments (0) your rendering You must be logged in to yield a comment. Register Log In more smart savings silver gray & Gold Heart within a Heart What a romantic Necklace for your special Sweetheart Matching earrings also available. crazy4bling. com hiding VSW FeatureLink free recipe collections Delicious squawker Salad Recipes Our Best Grilled Pork Chops Recipes supine Cupcake Recipes Potato Salad Recipe Ideas Best-Ever Burger Recipes