DEEP-DISH PATE BRISEE
This dough can be frozen, wrapped well in plastic, for up to one month. Defrost completely in the refrigerator before using.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust deep-dish pie
Number Of Ingredients 5
Steps:
- In a food processor, pulse together flour, salt, and sugar to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream through the feed tube, just until dough holds together. Test dough by pinching a small amount; if it is still crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
- Turn out dough onto a clean work surface, and divide into 3 equal pieces. Place each piece on plastic wrap, and flatten into a disk; wrap tightly. Refrigerate at least 1 hour before using.
DEEP-DISH APPLE PIE
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield One 9-or 10-inch pie
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
DEEP-DISH APPLE PIE
This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. -Salem Cross Inn, West Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 18mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
DEEP DISH ONTARIO APPLE PIE
A family favorite, this pie is a staple at all our gatherings! Its creamy apple center and crunchy sugar topping will thrill your taste buds.
Provided by redheadchef
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 59.2 g, Cholesterol 47.3 mg, Fat 18.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 327.3 mg, Sugar 38.5 g
PATE BRISEE FOR SPICED APPLE PIE
To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This recipe provides the crust for our Spiced Apple, Pear-Cranberry, and Maple Pumpkin pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 double-crust or 2 single-crust 9-inch pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
- With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
- Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight.
DEEP-DISH APPLE PIE
This hearty, rustic version of the classic American dessert puts all the focus on the texture and flavor of the apple filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Place three-quarters of the pate brisee on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, as necessary. Brush off excess flour; roll dough around rolling pin, and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer dough round to a parchment-lined baking sheet, and refrigerate both crusts.
- Peel and core apples, then cut into 1/4-inch-thick slices. As you cut, place slices in a large bowl, and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with sugar mixture.
- Divide butter between 2 large skillets, and melt over medium-high heat. Divide apples between skillets, and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8 to 10 minutes.
- Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remaining brandy and apples. Remove from heat, and set aside.
- Remove the crusts from the refrigerator; transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water to make egg glaze, and brush glaze on edge of dough. Center the rolled pie dough over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge, and crimp.
- Cut several steam vents into crust. Brush surface with egg glaze, and sprinkle with remaining 1 tablespoon sugar.
- Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350 degrees and bake until the crust is crisp and the apples are soft, 45 to 50 minutes more. Let stand at least 30 minutes before serving.
PATE BRISEE FOR DEEP-DISH APPLE PIE
Use this recipe when making our Deep-Dish Apple Pie.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for one 12-inch deep dish pie
Number Of Ingredients 5
Steps:
- Place flour, salt, and sugar in a food processor; process to combine. Add butter and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.
- Turn dough out onto a piece of plastic wrap. Press into a flattened circle and wrap in the plastic. Refrigerate for at least 1 hour before using.
PATE BRISEE FOR DEEPEST-DISH APPLE PIE
Use this recipe for our Deepest-Dish Apple Pie.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for 2 Deepest-Dish Apple Pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds. To make by hand, whisk flour, salt, and sugar in a large bowl; using a pastry blender, cut in butter until mixture resembles coarse meal.
- With machine running, add ice water through the feed tube in a slow, steady stream just until dough holds together, no longer than 30 seconds. To make by hand, add water, stirring with a wooden spoon until dough comes together.
- Turn out dough onto a piece of plastic wrap. Shape into a disk; wrap in plastic. Refrigerate at least 1 hour, or up to 2 days.
DEEP DISH APPLE PIE
A lot of trial and error has led to our family favourite apple pie recipe. Use your favourite pie crust recipe (i'm still looking for mine)
Provided by StreetChef
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel, core & slice apples.
- Place sliced apples in a bowl.
- Drizzle lemon juice over apples.
- Sprinkle in sugar, flour, cinammon,nutmeg and allspice.
- Mix together.
- Add 1 teaspoon almond extract and 4-5 pats of butter.
- Pour mixture into pie shell that has been lined with your favourite pie crust.
- Cover mixture with top crust.
- Brush cream on top crust, with pastry brush.
- Sprinkle with sugar.
- bake at 425 deg. for 20 min., then turn down to 375 deg. for 35-40 minute longer.
- Note: for 9" pie shell use 6 apples, 3/4 teaspoons cinnamon.
GLUTEN-FREE SWEET PâTE BRISéE (SHORT CRUST DOUGH)
Use this short crust pastry to make a deep dish apple pie or all your other gluten-free pastry needs.
Provided by Karen Morgan
Number Of Ingredients 9
Steps:
- In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and beat until the mixture resembles coarse bread crumbs. Add the eggs and mix on high speed until the dough turns in on itself. Turn out the dough onto a work surface that has been dusted with rice flour and knead for 3 turns. Divide in half and form each half into a disk. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
DEEP DISH APPLE PIE
This recipe is from my grandma, though it's not really a pie as there's no crust. It works well to cut the sugar and sugar/flour/butter mixtures in half, but I'm putting the recipe here mostly as it came to me. The recipe says to fill half the pan with apples, then sprinkle with cinnamon, then fill the other half with apples, sprinkle with cinnamon again, then top, so I'm estimating the cinnamon but I counted the apples I used when I made it last. I prefer to use brown sugar.
Provided by heavenslice
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Fill 9x13 pan half full with peeled and sliced apples, sprinkle with cinnamon and 1/2 cup sugar.
- Finish filling pan with peeled and sliced apples, sprinkle again with cinnamon.
- Combine remaining 1 cup sugar, flour and butter (I use a pastry blender).
- Bake in 350 degree oven for 1 hour, temperature may be lower if using brown sugar.
DEEP DISH APPLE PIE
This is one delicious apple pie - to garnish the pie with candied apple peel, toss a strip of apple peel with sugar, and arrange them on a parchment-lined baking sheet. Heat the oven to 400F, turn it off, and place the baking sheet in the oven to sit overnight.
Provided by Chef mariajane
Categories Pie
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450°F Place three-quarter of the Pâte Brisée on a lightly floured work surface. Roll dough out to a 12-inch diameter circle, 1/8-inch thick, dusting work surface with flour to prevent sticking as necessary. Brush off excess flour; roll dough around rolling pin, and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch diameter circle. Transfer dough round to a parchment-lined baking sheet, and refrigerate both crusts.
- Peel and core apples, then cut into 1/4-inch-thick slices. As you cut, place slices in a large bowl, and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with sugar mixture.
- Dive butter between 2 large skillets, and melt over medium-high heat. Divide apples between skillets, and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8-10 minutes.
- Pour brandy into measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remainnig brandy and apples. Remove from heat, and set aside.
- Remove the crusts from the refrigerator; transfer cooked apples to prepared pie pan, letting apples mound in the center. Whisk egg yolk with 2 tablespoons water to make egg glaze, and brush glaze on edge of dough. Center the roll pie dough over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge, and crimp.
- Cut several steam vents into crust. Brush surface with egg glaze, and sprinkle with remaining tablespoon of sugar.
- Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350°F and bake until the crust is crisp and the apples are soft, 40-45 minutes more. Let stand at least 30 minutes before serving.
Nutrition Facts : Calories 310.6, Fat 7.8, SaturatedFat 4.6, Cholesterol 39.3, Sodium 4.6, Carbohydrate 55.8, Fiber 6.3, Sugar 46.3, Protein 1.1
PATE BRISEE FOR GREEN MARKET APPLE PIE
A pie crust for your Thanksgiving Day feast.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 4
Steps:
- In the bowl of a food processor, combine flour, salt and sugar. Add the butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With the machine Running, add 1/4 cup ice water in a slow, steady stream through the feed tubs. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disk; wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
TEST KITCHEN'S FAVORITE DEEP-DISH PATE BRISEE
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together in minutes thanks to a food processor. Use it to make classics like this Deep-Dish Pumpkin Custard Pie, or try something new this year like a Bird's-Nest Pudding Pie or Spiced Pear Pie with Buckwheat Crumble.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h5m
Yield Makes enough for one 9-inch deep-dish pie
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 4 tablespoons water evenly over mixture. Pulse until mixture holds together when pinched (dough should not be wet or sticky). If dough is too dry, add more water, 1 teaspoon at a time, and pulse.
- Form dough into a disk and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day. (Dough can be frozen up to three months. Let thaw in the refrigerator a day before using.
DEEP-DISH PATE BRISEE FOR RASPBERRY RHUBARB LATTICE PIE
Martha's sister-in-law Rita Christiansen uses this generous pate brisee recipe to make Raspberry Rhubarb Lattice Pie.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes enough for one 12-inch deep-dish pie
Number Of Ingredients 5
Steps:
- Place flour, salt, and sugar in a food processor; process to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.
- Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Refrigerate for at least 1 hour before using.
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