10 Inch Apple Pie Recipes

PERFECT APPLE PIE!

Steps:

• Prepare a double pie crust as directed.
• Roll out one disk on a lightly floured surface into a 12-inch circle and place the pastry in the pie plate.
• Gently press the dough into sides pie plate leaving an overhang of crust.
• Refrigerate while preparing the apple filling.
• Set oven rack to the second-lowest position and heat to 425 degrees.
• Peel, core and slice the apples into 1/2-inch slices (no larger than 1/2-inch).
• Place in a bowl and gently toss the apples with the fresh lemon juice.
• In a small bowl combine sugar, flour, cinnamon, salt and nutmeg (if using).
• Add the sugar mixture to the apples and toss well to coat.
• Transfer the apple mixture into the chilled prepared crust and mound the apples slightly in the center.
• Dot with 2 tablespoons butter.
• Roll out the second pastry, and place over filling.
• Flute the edges together.
• Make several slits in the top crust to allow steam to escape (if the pie dough is too soft, place in the freezer for 10 minutes).
• Whisk an egg white with a fork, and brush onto top of crust.
• Sprinkle with sugar.
• Place on a cookie sheet to catch any spills.
• Bake for 25 minutes.
• Reduce oven temperature to 375 degrees (leave the pie in the oven and do not open the oven door) continue baking for about another 30-35 minutes, or until the crust is deep golden brown and the fruit is bubbling.
• Transfer to a wire rack and cool for at least 4 hours before slicing the pie.
• TO MAKE PIE WITH CRUMB TOPPING: in a bowl combine 1 cup flour, 1/2 cup brown sugar, 1-2 teaspoons cinnamon; mix well with a spoon.
• Add in 1/2 cup COLD butter (no subs) cut into small chunks and mix together with your fingers to combine well.
• Add in some chopped walnuts if desired.
• Place in the fridge while preparing the pie.
• Make the pie filling exactly as directed, and dot with 2-3 tablespoons of butter before sprinkling on the topping.
• Bake as directed, but cover with foil the least 15 minutes of baking.

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.

EMILY'S FAMOUS APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl stir together the sugar, flour, cinnamon and cloves.
• Place one of the pie shells into a 10 inch pie pan. Put 1/2 of the sliced apples into the shell and sprinkle half of the sugar mixture over them. Top with the remaining apples and the remaining sugar mixture.
• Cover apples with the top crust. Press edges with the tines of a fork to seal and poke holes in the top with a knife. Bake in preheated oven for 45 minutes.

MAIDA'S BIG APPLE PIE

Steps:

• For the filling, melt the butter in a large pan with a cover. Add apples and sprinkle with the sugar and cinnamon. Cover pan and cook over medium heat for 5 minutes, until apples have exuded juices. Uncover and continue cooking, stirring occasionally, until apples are tender. About a third will have disintegrated, and the rest of the apple slices should remain intact. Cool the filling. May be made several days in advance and stored, covered, in the refrigerator.
• To form the pie, preheat the oven to 375 degrees and set a rack in the lowest level. Roll dough to about a 16-inch diameter and center on pan. Spoon filling into center of disk of dough and fold overhanging dough in toward center of pie. Brush the top of the folded-over dough with the egg wash and sprinkle with the sugar.
• Bake the pie about 40 minutes, until the dough is a deep golden color and the filling is bubbling. Cool slightly before serving. Or cool completely and reheat before serving

DEEP-DISH APPLE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
• Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
• Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
• Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

APPLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

DEEP-DISH APPLE PIE

Steps:

• Make the crust: In a food processor or stand mixer, mix together the flour, salt and sugar. Add butter and pulse (or mix at medium-low speed) until the pieces are coated with flour. Add 1/2 cup ice water and mix until incorporated. Keep dribbling in ice water, a tablespoon at a time, mixing until the dough just comes together into a lump. It should be moist, but not sticky. Turn out onto a lightly floured surface. (If dough feels wet, use a little extra flour.) Press the dough together, turning over a few times, until smooth and solid.
• Shape into 2 disks, using about 1/3 of the dough for the top crust and the remaining 2/3 for the bottom crust. Wrap separately in plastic wrap and refrigerate at least 1 hour and up to 2 days.
• On a lightly floured surface or nonstick baking mat, roll out the larger disk to about 1/4-inch thickness. The size and shape will depend on your dish. Use the crust to line a large 2 1/2- to 3-quart baking dish, like a 10-inch round or 9-inch square, at least 2 inches deep. Refrigerate while you prepare the apples.
• Make the filling: In a large mixing bowl, combine the apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice or vinegar, 1 tablespoon Calvados and flour. Toss together until the apples are roughly coated with what looks like wet sand. If filling is dry, add the remaining tablespoon of Calvados. Pour into the pie crust, mounding above the rim, and dot with butter. (If necessary, add more apple pieces to the top. Don't worry about mixing them in.)
• Roll out remaining dough to 1/4-inch thickness (or a bit less) and lay it gently over the fruit. Trim any excess and fold the edges into a thick rim. Crimp, if desired.
• Whisk the egg thoroughly with 1 tablespoon cold water. Brush over the entire top crust, including the edges. Cut 5 or 6 vents on top. Refrigerate pie while the oven heats.
• Place a baking sheet on the middle rack of the oven and heat to 425 degrees. Place pie on baking sheet and bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes.
• Open the oven and carefully sprinkle the sugar over the surface of the pie. Bake about 10 minutes longer. Look for steam and bubbling juices coming out of the vents, and a well-browned crust, before removing the pie from the oven.
• Let cool at least 1 hour before serving.

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.

DEEP-DISH APPLE PIE

Steps:

• Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

APPLE PIE (MACERATED) RECIPE BY TASTY

Steps:

• Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to keep them from browning).
• In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch. Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally.
• Preheat the oven to 400˚F (200˚C).
• Transfer the apples to a colander set over a medium bowl and let drain for about 15 minutes, until all of the liquid is drawn out.
• Transfer the liquid released from the apples to a small pot over low heat.
• In a small bowl, mix the rest of the cornstarch and the water to make a slurry. Add the slurry to the apple liquid and quickly stir to incorporate. Bring to a boil, then add the butter and stir until melted. Immediately remove from the heat and pour over the apples, stirring to coat.
• Gently lay 1 rolled-out pie crust in a 10-inch (25-cm) pie dish.
• Lay the apples in the pie crust, making sure they are flat and facing the rounded edges out in order to fit as many apples as possible in the crust. Pour any leftover liquid from the bowl over the apples.
• Top with the other rolled-out pie crust. Trim the excess dough from the edges.
• Press the 2 crusts together to seal, then fold the edges under. Crimp the edges.
• Then brush all over with egg wash and sprinkle the with sanding sugar.
• Use a paring knife to cut a few vents in the top for steam to escape.
• Bake for 40-45 minutes, until golden brown.
• Let cool for at least an hour
• Slice and serve.
• Enjoy!

DOUBLE-CRUST PASTRY (10-INCH PIE)

Steps:

• Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

FLAKY DEEP-DISH APPLE PIE

Steps:

• Note: if you are making a 9-inch pie you will need approximately 1/4 less ingredients.
• Preheat the oven to 350 degrees F.
• In a large saute pan, melt the butter.
• Add the apples and saute for 2 minutes.
• Add the sugars, lemon juice and flour.
• Continue to saute for 2 minutes.
• Season the apples with nutmeg, cinnamon, and salt.
• Add pecans and Mix thoroughly and remove from the heat.
• Cool the mixture.
• Roll out each half of dough to 12 inches in diameter and about 1/8-inch thick.
• Fold one circle of dough in fourths.
• Carefully lift the dough and place in a 10-inch deep dish pie pan.
• Unfold the pie dough and spoon the apples into the pie shell.
• Place the second round of dough over the apples.
• Using a sharp knife, cut away the excess dough.
• Using your fingers, crimp the edges of the pie firmly to seal the dough completely.
• With the same sharp knife, make three slits, about 4 inches long and 2 inches apart, across the pie dough.
• Egg wash the top of the pie and sprinkle with sugar. Place the pie in the oven and bake for about 55 minutes or until crust is done and juices are bubbling.
• Serve warm or cold.

CLASSIC APPLE PIE

Steps:

• Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
• In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
• Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
• Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
• On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
• Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

DEEP-DISH APPLE PIE

Steps:

• Peel, core, and thinly slice all the apples and put in a very large bowl. Pour the lemon juice over the apples and toss. In a small bowl, combine the granulated sugar, light brown sugar, dark brown sugar, cornstarch, cinnamon, nutmeg, and salt and toss with a fork until there are no longer any lumps. Pour the dry ingredients over the apples, toss, and let stand for 5 minutes.
• In a large Dutch oven, melt the butter and then add the apple mixture. Stir to coat the apples in the butter and cook down for 10 minutes. Add the bourbon and 1/2 cup of the water and cook over medium heat, stirring frequently, for 20 minutes, or until the apples are tender and the sugar has caramelized. If the mixture begins to thicken too much, add the remaining 1/2 cup water, reduce the heat to low, and continue to cook, stirring occasionally to prevent sticking, about 15 minutes longer.
• Remove both disks of the dough from the refrigerator and let stand for 15 minutes. Position an oven rack in the center of the oven and preheat the oven to 400°F.
• Dust the work surface with glutinous rice flour and roll one of the dough disks out to a 14-inch round.
• Gingerly transfer the rolled dough to a 12-inch deep-dish pie pan, fitting the dough into the pan and being cautious not to tear the dough, as it is delicate. (If you do tear the dough, just join the tear together and brush the tear with water; smooth with your finger until the damage is no longer visible.) Using scissors, trim the overhanging dough to an even 1 inch.
• Roll out the second disk of dough to a 14-inch round, adding additional rice flour, if needed. Trim the edges. Using decorative cookie cutters, press into the center of the disk to form a vent. Set aside.
• Pour the filling into the pie shell. Brush the overhang of the bottom crust with water. Fold the pit top in half, center the vent hole, and unfold. Pinch the top layer of dough to the bottom and then flute the edges with your fingers.
• Brush the dough with milk and sprinkle with sanding sugar. Bake for 30 to 40 minutes, or until golden brown.
• Remove from the oven and let cool on a wire rack for at least 2 hours before slicing. Serve cut into wedges and topped with vanilla ice cream.
• Cover and store for up to 2 days at room temperature or refrigerate for up to 1 week.

LUCINDA'S OLD-FASHIONED APPLE PIE

Steps:

• Preheat the oven to 350 degrees. Position the racks in the center of the oven and in the lower third.
• Squeeze the lemon juice into a large bowl. Peel, quarter, core, and thinly slice one apple at a time. Toss the slices in the lemon juice to prevent browning. Repeat with each apple.
• On a well-floured surface, roll out one piece of dough to about 12 inches in diameter and lay it in the bottom of a standard 10-inch pie plate. Trim the edges of the dough flush with the edge of the pie plate's rim.
• Add the 1/4 cup sugar, the flour, cinnamon, cloves, and salt to the apples and toss to coat. Pile the apples into the dough-lined pie plate. Dot with butter.
• Roll out the top crust to a diameter of 12 inches. Lay it over the apples. Trim the edge of the top crust so it hangs over the bottom crust by at least 3/4 inch. Tuck the top crust under the bottom and roll it under all around. Pinch it together to close. Crimp the edges with fingers or press with a fork. Chill the pie for a few minutes.
• In a small bowl, whisk together the egg yolk and milk. Cut a few slits in the crust top to allow steam to escape during baking. Brush the egg mixture evenly over the whole crust, being careful not to block the slits. Sprinkle with the remaining 2 teaspoons of sugar.
• Place a cookie sheet on the lower rack to catch any overflowing juices from the pie. Place the pie on the center rack and bake for 1 hour and 15 minutes, or until the crust is golden brown and there is a sign of bubbling juices. Cool on a wire cooling rack for at least 1 hour. Slice and serve.