Bon Appetits Old World Apple Pie Recipes

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BON APPETIT'S SPECIAL APPLE PIE



Bon Appetit's Special Apple Pie image

Make and share this Bon Appetit's Special Apple Pie recipe from Food.com.

Provided by Bren in LR

Categories     Dessert

Time 2h

Yield 1 10 inch pie, 8 serving(s)

Number Of Ingredients 20

1 3/4 cups all-purpose flour (Crust Recipe)
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup plus 2 tablespoons butter
1/4 cup water (or apple cider)
8 mcintosh apples, peeled, cored and sliced (Filling Recipe)
1 2/3 cups sour cream
1 cup sugar
1/3 cup all-purpose flour
1 egg
2 teaspoons vanilla
1/2 teaspoon salt
1 cup chopped walnuts (Topping Recipe)
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 tablespoon cinnamon
1 pinch salt
1/2 cup butter, room temperature

Steps:

  • For crust: Combine flour, sugar, cinnamon and salt in medium bowl. Cut in cold butter using pastry blender until mixture resembles coarse meal. Add water and toss mixture gently with a fork until evenly moistened. Gather gently into ball.
  • Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.
  • For filling: Preheat oven to 450*F. Combine apples, sour cream, sugar, flour, egg, vanilla and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350*F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.).
  • For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.

Nutrition Facts : Calories 836.3, Fat 43.3, SaturatedFat 21.3, Cholesterol 109.2, Sodium 566.2, Carbohydrate 109.1, Fiber 7.1, Sugar 69.7, Protein 8.9

OLD-FASHIONED LATTICE-TOP APPLE PIE



Old-Fashioned Lattice-Top Apple Pie image

Categories     Fruit     Dessert     Bake     Apple     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Crust
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water
Filling
1/2 cup sugar
1/4 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/8 teaspoon ground nutmeg
3 pounds Golden Delicious apples, peeled, cored, thinly sliced
Milk
Additional sugar

Steps:

  • For crust:
  • Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
  • For filling:
  • Position rack in lowest third of oven and preheat to 400°F. Mix first 6 ingredients in large bowl. Add apples and toss to blend.
  • Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.)

OLD FASHIONED APPLE PIE



Old Fashioned Apple Pie image

Apple pie ...so American, so delicious. A true classic. Enjoy!

Provided by Arletta

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 8

2 (9 inch) unbaked pie crusts
7 cups peeled, cored and sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

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.

Nutrition Facts : Calories 402 calories, Carbohydrate 61.4 g, Cholesterol 7.6 mg, Fat 17.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 373.5 mg, Sugar 35 g

BON APPETIT'S OLD WORLD APPLE PIE



Bon Appetit's Old World Apple Pie image

Make and share this Bon Appetit's Old World Apple Pie recipe from Food.com.

Provided by Bren in LR

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
6 tablespoons well-chilled unsalted butter, cut into 1/4-inch pieces
2 tablespoons well-chilled vegetable shortening
1/4 teaspoon salt
3 -4 tablespoons ice water
2 1/2 lbs apples, peeled, cored and sliced (Rome Beauty apples)
2 cups firmly packed brown sugar
1/4 cup cornstarch
3 tablespoons dark rum
1 teaspoon cinnamon
3/4 cup chopped pecans
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup butter, melted

Steps:

  • Preheat oven to 350*F. Combine flour, butter, shortening and salt in chilled large bowl and blend until mixture resembles coarse meal.
  • Add 3 tablespoons ice water and mix just until dough holds together, adding another tablespoon water if necessary.
  • Form dough into ball; flatten into disc. Transfer to floured surface and roll out into 12-inch circle. Fit into 9-inch deep-dish pie pan, trimming excess. Prick bottom and sides of crust with fork.
  • Bake 10 minutes. Retain oven temperature at 350*F.
  • Filling: Combine apples, 1 cup brown sugar, cornstarch, rum and cinnamon in large bowl and mix well. Spoon into pie shell.
  • Combine remaining 1 cup brown sugar, pecans, oats, flour and melted butter in large bowl and mix well (mixture will be crumbly).
  • Sprinkle over apple mixture. Bake until top is golden brown and juices are bubbling, about 50 minutes. Serve warm.

Nutrition Facts : Calories 750.7, Fat 31.7, SaturatedFat 14.5, Cholesterol 53.4, Sodium 194.1, Carbohydrate 114.1, Fiber 7.3, Sugar 74.6, Protein 5.7

APPLE PIE BY GRANDMA OPLE



Apple Pie by Grandma Ople image

This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!

Provided by MOSHASMAMA

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  • Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  • Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 67.8 g, Cholesterol 30.5 mg, Fat 26.7 g, Fiber 5 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 240.8 mg, Sugar 40.3 g

BA'S BEST DEEP-DISH APPLE PIE



BA's Best Deep-Dish Apple Pie image

Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!

Provided by Claire Saffitz

Categories     Bon Appétit     Pie     Dessert     Bake     Thanksgiving     Fall     Apple     Cardamom     Cinnamon

Yield 8 servings

Number Of Ingredients 24

Dough:
3 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar
Filling and assembly:
4 pounds Pink Lady apples, peeled, cored, thinly sliced
1/3 cup (packed) dark brown sugar
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
All-purpose flour (for surface)
1 1/2 cups unfiltered apple cider
1 vanilla bean, split lengthwise
2 tablespoons cornstarch
1 large egg
2 tablespoons chilled unsalted butter, cut into pieces
Demerara sugar (for sprinkling)
Special Equipment
A 9-inch deep pie dish

Steps:

  • Pulse flour, sugar, and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-size. Transfer to a large bowl.
  • Combine vinegar and 1/2 cup ice water in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together into a shaggy dough (it will look quite dry). Transfer large clumps of dough to work surface, drizzle 1 Tbsp. ice water over remaining flour mixture in bowl and knead again to bring it together. Add to dough on work surface. Working with half of the dough, press into a single mass, incorporating dry bits, then pat down to make a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick disk and wrap tightly in plastic. Repeat with remaining dough. Chill at least 2 hours.
  • Toss apples with brown sugar, granulated sugar, lemon juice, cinnamon, salt, allspice, and cardamom in a large bowl to coat. Let apples sit until they start to release their juices, at least 1 hour and up to 3 hours.
  • Let dough sit at room temperature 5 minutes to soften. Working one at a time, roll out disks of dough on a lightly floured surface 1/8" thick. Place each on a parchment-lined baking sheet and chill while you prepare the filling.
  • Preheat oven to 375°F. Place apple cider in a medium saucepan and scrape in seeds from vanilla bean; add pod. Bring to a boil and cook, whisking occasionally, until reduced by two-thirds. Pour off juices that have accumulated in bowl of apples and add to apple cider. Return to a boil and cook until reduced to about 1/2 cup; remove vanilla pod. Stir cornstarch into 3 Tbsp. water in a small bowl to dissolve, then whisk into apple cider. Cook, whisking constantly, until cider mixture is very thick and bubbling, about 1 minute. Let cool slightly, then scrape over apples; toss to coat.
  • Carefully transfer dough round to pie dish. Lift up edges and allow dough to slump down into dish (if too cold to be pliable, let it warm up slightly first). Trim, leaving about 1" overhang. Beat egg with 1 tsp. water in a small bowl and brush over edges of dough. Scrape in apple filling, creating a mound in the center; dot filling with butter. Place remaining dough round over filling. Trim edges of top round, leaving a 1/2" overhang. Fold edge of bottom round up and over; press together to seal. Crimp edge and brush top with remaining egg wash. Sprinkle with demerara sugar and cut a few vents in top. Place pie on a foil-lined rimmed baking sheet and chill in freezer 10 minutes.
  • Bake pie until crust is deep golden brown and juices are thick and bubbling, 1 1/2-2 hours (yes: 2 hours!). Transfer pie to a wire rack and let cool at least 4 hours before serving.
  • Do Ahead
  • Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month. Pie can be made 1 day ahead. Let cool; store covered with foil at room temperature.

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