Exquisite Apple Pie Recipes

THE BEST APPLE PIE

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.

APPLE PIE FROM SCRATCH RECIPE BY TASTY

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!

EXQUISITE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl combine eggs, sugar, and butter. Beat until smooth. Add vinegar, vanilla, and lemon juice. Mix thoroughly. Fold in pecans, coconut, and raisins. Pour mixture into pie shells.
• Bake in preheated oven for 40 minutes or until completely set in center.

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.

OLD-FASHIONED EXQUISITE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch pie plate.
• In a medium bowl, whisk the eggs lightly. Stir in the sugar, butter, walnuts, coconut, and raisins. Pour into the pie shell.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the center of the pie comes out clean.

EXQUISITE APPLE PIE

Steps:

• Preheat oven to 400 degrees.
• Mix fruit, tapioca, sugar, and flavor additions in bowl.
• Let stand for 15 minutes.
• Line 9 inch pie plate with pie crust.
• Fill with fruit mixture.
• Dot with butter.
• Cover with top crust; seal and flute edges.
• Cut several slits in crust.
• Bake in oven for 45 to 50 minutes or until juices form bubbles that burst.
• Cool.
• Serve with vanilla ice cream.