TOM'S MOM'S APPLE PIE
Provided by Valerie Bertinelli
Categories dessert
Time 4h55m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight.
- Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
- Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off.
- For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside.
- Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine.
- Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick.
- Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang.
- Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour.
- For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.)
- Cut the pie into slices and top with the mascarpone whipped cream.
MISS HATTIE'S APPLE PIE
A deep-dish double crust apple pie using Granny Smith apples. Tart and tasty.
Provided by lenoirlady
Categories Apple Pie
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- Shred the apples into a large bowl. Stir in sugar, cinnamon, cloves and nutmeg. Mix well and place in bottom crust. Dot the top with 3 tablespoons butter.
- On a cutting board, place rolled out (or packaged) pie crust. With a leaf or apple cookie cutter, cut shapes from the pie crust. Position the cutouts all over the top of the pie, leaving small spaces between cutouts for the vent holes.
- Bake in the preheated oven for 30 minutes. Remove pie from oven and brush with 3 tablespoons melted butter. Return to oven and bake an additional 15 minutes, or until golden brown. Place a piece of aluminum foil under the pan in case it boils over.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 72.1 g, Cholesterol 22.9 mg, Fat 23.8 g, Fiber 6.1 g, Protein 3.5 g, SaturatedFat 9.3 g, Sodium 298.3 mg, Sugar 46.5 g
THE BEST APPLE PIE
Boost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. -Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 557 calories, Fat 30g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 4g protein.
CANADIAN APPLE PIE
An apple pie with the sweet delight of maple syrup. Try it with maple walnut ice cream. Yum!
Provided by maplegal
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
- Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
- Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
- Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 382 calories, Carbohydrate 56.2 g, Cholesterol 48.9 mg, Fat 16.4 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 319.9 mg, Sugar 28.1 g
APPLE PIE FROM SCRATCH RECIPE BY TASTY
Here's what you need: flour, salt, butter, ice water, granny smith apple, sugar, flour, salt, cinnamon, nutmeg, lemon, egg, sugar, vanilla ice cream
Provided by Alix Traeger
Categories Bakery Goods
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
- Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
- Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
- Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
- Peel the apples, then core and slice.
- In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
- Mix until combined and all apples are coated. Refrigerate.
- Preheat the oven to 375°F (200°C).
- On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
- Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
- Pour in apple filling mixture and pat down.
- Roll the other half of the dough on top.
- Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
- Brush the pie with the beaten egg and sprinkle with the sugar.
- Cut four slits in the top of the pie to create a vent.
- Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
- Allow to cool completely before slicing.
- Top with ice cream and serve.
- Enjoy!
Nutrition Facts : Calories 276 calories, Carbohydrate 60 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 27 grams
BEETLEJUICE APPLE PIE
Bugs in your food are typically frowned upon, but when they're as adorable and delicious and these hand-crafted critters, It's unlikely you'll get too much judgment. While it may look somewhat grotesque (covered in creepy crawlies and dripping with green goo), I promise I haven't scrimped on flavor with this recipe. You can simply think of it as a deceptively delicious Nightmare Before Thanksgiving.
Provided by ChristineMcConnell
Categories Pie
Time 1h30m
Yield 8 slices
Number Of Ingredients 22
Steps:
- For pie crust- In a large bowl, mix 2 1/4 cups all-purpose flour, 1/2 teaspoon fine salt and 5 tablespoons granulated white sugar. Using a pastry cutter, incorporate shortening. Once crumbly, add 12 tablespoons cubed butter and cut in until evenly mixed. Slowly add ice water mixing with a fork as you go. Separate into two even foil sheets and refrigerate until ready to use.
- Key tips for a perfect pie crust: use hands as little as possible (I try to only use my hands when transferring to foil and when shaping the crust edge. ALWAYS make sure all ingredients are cold and stay cold until just ready to pop in the oven. Do not overmix ingredients and when in doubt with your measurements, err on the side of too much moisture rather than too little-working with a dry pie crust is never fun. For a golden crust, baste with egg yolk just before baking.
- For apple pie- Pre-heat oven to 425 degrees. Pour lemon juice into a large bowl. Start dicing apples, leaving the skin and tossing in the lemon juice after each apple is cored and sliced. In a small bowl, mix 1 cup sugar and 2 teaspoons ground cinnamon and pour over apple slices. Mix in green food coloring and cover until ready to pour into pie crust.
- Roll out half of pie crust and lay over buttered and floured pie dish. Fill in a mound with apples and add a few dabs of butter. Roll out second half of dough and cover the top of your pie. Trim edges and use excess to create decorative embellishment.
- For crust topping- In a small bowl, mix 1/2 cup diced pecans, 1/3 cup brown sugar, 1/3 cup softened butter. Baste top of your pie crust with egg yolk and apply crust topping. Place in pre-heated oven and bake for 15 minutes. Then lower temp to 350 and allow to continue baking for 40-45 minutes. Remove from oven and allow to cool.
- For beetles- You can either make homemade caramel for dipping or melt down a package of Werthers Original candies in a 300 degree oven and then dip.
- Insert toothpick into the end of a pecan and dip into caramel. I pre-drilled the pecans to ensure they wouldn't break with a clean Drimmel tool I only use for baking purposes-sound excessive? It is ;).
- Allow to cool before painting with edible paint. Create legs if desired by stretching a few bits of caramel and adhering by heating up the joint with a flame and then immediately applying. I attached the eyes using this method and then painted on a pupil using edible powder paints. The eyes are simple sugar beads sold at any Michaels or cake supply. I adhered them with the tiniest bit of heated caramel. Once completed, place about the top of your pie and even insert a few halfway into the crust.
Nutrition Facts : Calories 770.5, Fat 44.1, SaturatedFat 21.4, Cholesterol 121.4, Sodium 372.1, Carbohydrate 92.6, Fiber 4.7, Sugar 58.9, Protein 6.1
EASY AS APPLE PIE
Steps:
- Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.
BEETLEJUICE
Make and share this Beetlejuice recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a tall mixing glass with ice pour the vodka on the bottom.
- Fill the glass 3/4 full with sour mix.
- Pour in the rest of the ingredients one at a time.
- Garnish with pineapple spear and cherry.
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