Farm Apple Pie Recipes

FARM APPLE PAN PIE

Steps:

• In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. , Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-in. baking pan. , Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. , Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.

SPICED APPLE PIE

Steps:

• For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
• For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
• Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
• For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
• Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
• Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
• Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
• Serve the pie with large dollops of whipped cream.
• Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!

FARM-PAN APPLE PIE

Steps:

• With 2 forks or pastry blender, mix first four ingredients to the consistency of cornmeal.
• Beat egg yolks and add water and vinegar.
• Sprinkle over dry mixture and work until it is well mixed and forms a ball. Divide into 2 balls and let rest in refrigerator.
• Combine sugars and spices and set aside.
• In another bowl, soak apple slices in lemon juice.
• Take one ball of dough and roll out to fit the bottom and up sides of a large cookie sheet or jellyroll pan, 11 x 15" or 11 x 17". Trim off edges.
• Place half the apples on dough and sprinkle with half the sugar mixture. Repeat with remaining apples and sugar mixture.
• Dot with 1/2 stick butter pieces.
• Roll remaining dough for top and cover pie, making a slit in the middle.
• Crimp edges of pie, brush with milk and sprinkle with a little white sugar.
• Bake at 450 dg. for 15 minutes, reduce heat to 350 dg. for 25 to 30 minutes until golden brown.
• Cool 20 minutes, then drizzle glaze of powdered sugar and water over top of pie.

FARM APPLE PAN PIE

Steps:

• In a bowl, combine flour, sugar, salt and baking powder cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients toss with fork. If needed, add additional water, 1 tablespoon at a time, until the mixture can be formed into a ball. Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15-in. x 10-in. x 1-in. baking pan. Sprinkle apples with lemon juice arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt sprinkle half over apples. Top with remaining apples sprinkle with remaining sugar mixture. Roll remaining pastry to fit pan place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top pastry. Bake at 400° for 50 minutes or until crust is golden brown and filling is bubbly.© Copyright Reiman Publications, 1993-1997

FARM APPLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place apples in a bowl, and toss with lemon juice.
• Mix 3/4 cup white sugar and 3/4 cup brown sugar with cinnamon, set aside.
• In a large bowl, mix flour, 4 teaspoons sugar, salt, and baking powder. Cut in shortening. Beat egg yolks in a 1 cup measuring cup, add water to make 1 cup. Stir into flour mixture to form the pastry.
• Divide pastry in about half. Use the larger portion for the bottom crust. Roll out bottom crust to fit the bottom and extended up and over the sides of jelly roll pan (pan is about 10 X 15 inches). Place crust in the pan.
• Alternate layers of apples and sugar mixture on the bottom crust.
• Roll out the top crust slightly larger than the jelly roll pan, and place on top of the apple filling. Turn the extended top crust under the bottom crust at the edges and pinch to seal. Make small slits in top crust to allow steam to escape.
• Bake at 400 degrees F (200 degrees C) for 50 minutes or until the top crust is browned.
• To make glaze, combine confectioners sugar, vanilla, butter, and milk until mixture has consistency of a glaze. Drizzle glaze over the top of the pie while it is still warm. Cut into squares to serve.