Hollys Best Apple Pie Recipes

BEST APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.
• Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.
• Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.

THE BEST APPLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
• To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
• Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
• Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
• Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
• Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

THE BEST APPLE PIE EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust.
• Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal.
• Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.

BETH HOWARD'S APPLE PIE

Steps:

• In a deep bowl, work the butter and shortening into the flour and salt with your hands until you see marble-sized lumps form. Think mixed nuts, but no bigger than almonds. Add ice water a little at a time, sort of "fluffing" the flour. Keep your movements light, as if you are tossing dressing into a salad with your hands. When the dough feels moistened enough, do a "squeeze test" and when it holds together you're done. Do not overwork the dough! It takes very little time and you'll be tempted to keep touching it, but don't! Now divide the dough in half, form each half into a disk shape and roll flat and thin to fit your pie dish. Sprinkle flour under and on top of your dough, and keep rolling surface and pin free from gunk to keep dough from sticking. Trim excess crust to about 1 inch from the dish edge with a scissors., Slice half of the apples directly into the pie, arranging to remove extra space between slices. Cover with half of your other ingredients (sugar, flour, cinnamon, salt), then slice the remaining apples and cover with second half of ingredients. Add dollop of butter on top, cover with top crust, seal and crimp edges, then brush with beaten egg (this gives the pie a nice golden brown shine; be careful not to let egg pool in crevices.) Use a knife to poke vent holes in the top (get creative here with a pattern), then bake at 425 degrees for 15-20 minutes. Turn oven down to 375 degrees and bake for another 30-40 minutes until juice bubbles. Keep an eye on it as it bakes. If it gets too brown, turn down the temperature. To be sure it's done, poke with a knife to make sure apples have softened. Do not overbake or apples will turn mushy.

WORLDS BEST APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Peel, Core, & Slice apples into a large mixing bowl. Lightly toss with 1 tablespoon of lemon juice while slicing the apples.
• In seperate medium sized mixing bowl, mix together 3/4 cup white sugar, flour, salt, nutmeg, cinnamon, & allspice, mix until well blended.
• Next, pour sugar mixture over the apples. Toss lightly until apples are well covered with the sugar mixture.
• Pour into bottom 9 inch pie shell, then cover with the top 9 inch pie crust. brush top pie crust with melted butter or margarine, and sprinkle with 1-2 tablespoons of sugar.
• Bake for 25 minutes at 425 degrees. Then turn the oven down to 350 degrees and continue to bake for another 30-35 minutes.
• Cool ~ serve with whipped topping or ice cream. Enjoy!

HOLLY'S "BEST" APPLE PIE

Steps:

• Pour melted butter over sliced apples and soak a few minutes. Combine sugar, flour, and spices. Remove apples from butter (reserve any that is left and use in Topping). Coat apples with sugar mixture; pour into pastry shell. Topping: Combine ingredients and crumble over apples. Bake at 400° for 40-45 minutes, or until brown and apples are tender. Serve warm with a scoop of vanilla ice cream.

MOM'S BEST APPLE PIE

Steps:

• Peel, core, and pare apples.
• Mix all dry ingredients.
• Spread 1/3 of apples, followed by 1/3 of sugar mixture into the bottom of prepared unbaked 9in pie crust, repeat twice.
• Top with pats of butter, and cover with top pie crust. Cut star shape (an X) into center of crust, slightly pull back dough.
• Mix cream with vanilla, pour slowly into opening of crust.
• Place on cookie sheet, and bake at 400 for 50 minutes, or until crust is golden brown and juices are bubbling.

HOLLY'S "BEST" APPLE PIE

Steps:

• Pour melted butter over sliced apples and soak a few minutes. Combine sugar, flour, and spices. Remove apples from butter (reserve any that is left and use in topping). Coat apples with sugar mixture and pour into pastry shell. Combine topping ingredients and crumble over apples. Bake at 400° for 40-45 minutes, or until brown and apples are tender. Serve warm with a scoop of vanilla ice cream.