De Lish Ous Apple Pie Recipes

DEEP-DISH APPLE PIE

Steps:

• For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
• Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
• Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.).
• For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
• Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
• Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
• Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
• Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
• Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.
• Freezing Instructions:.
• We tried two different methods for freezing: (1) fully assembled and ready to go directly from freezer to oven and (2) divided into separate components of crust and cooked apple filling to be thawed, assembled, and baked. Both versions were good, although the reassembled pie was deemed marginally better for its slightly flakier, more evenly browned crust. You'll probably want to choose one method or the other based on how long you expect to keep a pie (or its components) in the freezer.
• Assembled pies kept well for up to two weeks in the freezer; after that, the texture of the crust and apples suffered. To freeze an assembled pie, follow the recipe all the way through sealing the pie crust, but do not brush with egg wash. Freeze the pie for two to three hours, then wrap it tightly in a double layer of plastic wrap, followed by a layer of foil, and return it to the freezer. To bake, remove the pie from the freezer, brush it with egg wash, sprinkle with sugar, cut slits in the top crust, and place directly on the baking sheet in the preheated oven. Bake 5 to 10 minutes longer than normal.
• For a longer freezer storage time of several months, freeze the crust and apples separately. Freeze individual batches of the cooked, drained apple filling in quart-sized freezer bags (this doubles as a great alternative to canning). Then make the pie dough, shape it into two 4-inch disks, wrap the disks tightly in a double layer of plastic wrap and foil, and freeze. When you're ready to make the pie, simply thaw the apples and crust in the refrigerator the night before, assemble as per the recipe instructions, and bake as directed. Of course, you can always just freeze the apples and make the crust fresh the day you bake the pie.

DEEP-DISH APPLE PIE

Steps:

• 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. Mix thoroughly and remove from the heat. Mix in the pecans. Cool the mixture.
• Lightly dust a surface with flour. Cut the dough in half. Roll out each half to 12 inches in diameter and about 1/8-inch thick. Fold 1 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 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Brush with the beaten egg, place the pie in the oven, and bake for 1 hour and 15 minutes.
• Remove the pie from the oven and sprinkle the cheese over the top. Return the pie to the oven and continue to cook for 8 minutes or until the cheese is bubbly. Let cool to room temperature before slicing, about 1 hour. Serve with vanilla ice cream.
• Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 4 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed just until the dough comes together, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

DEEP-DISH APPLE PIE

Steps:

• Make the crust: Pulse the flour, 4 tablespoons butter, the shortening, sugar and salt in a food processor until it looks like fine meal. Add the remaining 8 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vodka and 3 tablespoons cold water and pulse until the dough just comes together. Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Make the filling: Peel the apples and slice 1/2 inch thick. Transfer to a bowl and toss with the sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 15 to 18 minutes. Add the flour, heavy cream, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Roll out 1 disk of dough into a 13-inch round on a floured surface. Ease into a 9 1/2-inch deep-dish pie plate. Add the filling, mounding it in the center; dot with the remaining 2 tablespoons butter.
• Roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the edges together. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush with heavy cream and sprinkle with sugar. Cut a few slits in the top crust to let steam escape. Chill at least 1 hour.
• Set a baking sheet on a rack in the lower third of the oven; preheat to 425 degrees F. Set the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until golden, 1 hour to 1 hour 10 minutes, rotating the pie as needed for even browning. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.

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.

BILL YOSSE'S WHITE HOUSE APPLE PIE

Steps:

• To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms.
• Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.
• To prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.
• When ready to bake the bottom crust, heat the oven to 375°F Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes. Leave the oven on once the crust is done.
• Meanwhile, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes.
• Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.
• When the bottom crust is baked and the filling has cooled, pour the fruit into the crust.
• Roll out the second disc of dough to about 12 inches.
• In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Gently crimp the top crust, sealing the pie around the edges.
• Puncture the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown.
• Let cool for 1 to 2 hours before serving.

GOLDEN APPLE PIE

Steps:

• In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute more or until thickened. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally. , For crust, combine flour and salt; cut in the butter until mixture is crumbly. Gradually add water, 1 tablespoon at a time, tossing with a fork until dough can be formed into a ball. Divide in 2 portions, making 1 piece slightly larger. On a lightly floured surface, roll out larger portion. , Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 400° for 40-45 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

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 ONTARIO APPLE PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk 3/4 cup brown sugar, 1 1/2 tablespoons flour, and salt together in a large bowl; whisk in sour cream, egg, and vanilla extract. Stir in apples; turn apple mixture into unbaked pie crust.
• Bake in the preheated oven for 10 minutes. Remove pie from oven; reduce oven temperature to 350 degrees F (175 degrees C).
• Place 1/2 cup flour, 1/2 cup brown sugar, cinnamon, and nutmeg in a bowl. Cut in butter until mixture resembles coarse crumbs; sprinkle crumble topping evenly over pie.
• Bake pie until apples are tender, about 30 minutes. Cool before serving, about 30 minutes.