Apple Pie Norske Nook With Basic Pie Crust Recipes

BASIC PIE DOUGH FOR APPLE PIE

Steps:

• In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
• Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
• Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

FLAT APPLE PIE WITH PERFECT PIE CRUST

Steps:

• Preheat the oven to 375 degrees F.
• In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
• With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.
• If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.
• Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
• Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.
• Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
• Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!
• Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
• Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl.

EASY SWEDISH APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie.
• Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

NORWEGIAN APPLE PIE

Steps:

• With a wooden spoon, mix the ingredients in the order given, folding into the nuts and apples last.
• Put the mixture in an 8 inch greased pie pan.
• Bake at 350 degrees for 30 minutes.
• Serve the pie warm or cold.

NO BAKE APPLE PIE

Steps:

• Place Granny Smith apples in a saucepan over medium-high heat; stir in brown sugar. Cook, stirring occasionally, until brown sugar thickens, 5 to 10 minutes. Stir 1 pinch cinnamon into apple mixture; pour into graham cracker crust.
• Combine gelatin, 1 tablespoon cinnamon, and salt together in a saucepan; stir in sweetened condensed milk and eggs. Let gelatin mixture stand until dissolved, about 1 minute. Place saucepan over medium-low heat; cook and stir until mixture thickens, 7 to 10 minutes. Remove saucepan from heat and stir in applesauce until thoroughly mixed; pour over apple layer. Chill until set, 2 1/2 to 3 hours.

APPLE PIE NORSKE NOOK WITH BASIC PIE CRUST RECIPE

Steps:

• Apple Pie Preheat the oven to 375 degrees. press the bottom crust into the pie tin, and fill with sliced apples. In as small bowl, using your fingers, mix the sugar, flour, cinnamon and nutmeg together. Sprinkle this around and around the apples on top of the pie, and dot with thin slices of butter. Cover with the slitted pie crust, and flute. Sprinkle with a little sugar, and bake 1 hour, until a knife comes out clear. Pie Crust In a bowl, using your fingers, mix the flour, shortening, and salt together until it gets to be a crumbly mixture. Add the cold water, and mix until smooth. (Don't overmix.) Place the dough on a floured table or board. Cover your hands with flour and knead the dough back and forth a few times like you would bread, then spank it. Divide: Take a ball about the size of a tennis ball, make it nice and round in your hand, set it on the floured board, then flatten it, keeping it round. There's no fancy way to roll a crust, just take a floured, wooden rolling pin and roll in every direction so the crust stays round. Keep rolling until the crust is 1 inch bigger all around the pie tin. Lay the bottom crust in the pan. If for a baked single crust, take a fork and poke holes all around the bottom and on the sides. (This will keep it from bulging or bubbling while it bakes.) Now, take your fingers and make a fluted edge around the pie rim. Press your hands around the side of the fluting to get rid of the extra pie crust. Bake at 350 degrees to 375 degrees for 10 to 15 minutes, depending on your oven. I like mine nicely browned, not white. Let it cool, then put the filling in. If you're making an unbaked single crust, lay the bottom crust in the tin (do not poke holes), flute the top, and add the filling. If yoy're making a double crust, lay the bottom crust in the tin, add the filling., then roll out the top crust and make slits. Unfold over the filling and flute. Bake according to the recipe.