This apple pie was delicious! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Add cold water by the spoonful and blend until the bowl starts to clean itself as you work the dough. The only things I would change would be adding less butter and more flour. Fold the overhanging dough under itself and crimp with your fingers. Add the cooled filling and dot with the remaining 2 tablespoons butter. i would still add more flour. After we moved, I couldn't find my recipe book with my usual Apple pie recipe. I like my pies a little moist, so I do pour a little of the sugar mixture in, but not all of it. Cut a few slits in the top crust to let steam escape. I needed a recipe quick for Thanksgiving. Another tip from Nana: Don't just dump the apples into the pie crust, place them individually in concentric rings. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Fill pie crust with apple mixture and dot with softened butter. Combine sliced apples with sugar, flour, cinnamon, nutmeg and lemon rind. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again. Information is not currently available for this nutrient. Rub the butter pieces into the flour using your fingers until pea-size pieces form. For this trusty recipe, pick tart, firm apples that will hold up to the baking. Whether you prefer doing everything from scratch or getting a head start with pre-made piecrust, we’ve got all the recipes you need to satisfy your apple pie cravings. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. A true classic. (The filling can be made up to 2 days ahead; cover and refrigerate.). 32 %. This Apple Pie Recipe comes out perfect every time and is a true classic dessert. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Enjoy! I typically don t care for nutmeg in apple pies but the little bit of it that was indicated here enhanced rather than dominated. Your daily values may be higher or lower depending on your calorie needs. Line pie plate with unbaked pie crust, trim pastry, crimp to edge of pie plate. All rights reserved. this link is to an external site that may or may not meet accessibility guidelines. © 2020 Discovery or its subsidiaries and affiliates. Info. Apple Pie Recipes Nothing compares to the warm, flaky crust and sweet, juicy filling of our favorite comfort food: apple pie. Pastry for double crust pie-------------. Peel and core the apples; slice 1/4 inch thick. Slice them thinly and add flour, sugar, cinnamon, nutmeg and a dash of salt. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. While I made a couple of minor modifications none were necessary. Melt 4 tablespoons butter in a large skillet over medium-high heat. Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. TIP from my 86 year old Grandmother: Touch the crust as little as possible when it is dough otherwise it will be tough after being cooked. Preparation. This trick was passed down to me by my father whose Swedish grandmother taught it to him as a child... she made the best pies! 2nd TIP: Freeze the pie before cooking that way retains it's juicy-ness without becoming soggy once you cook it!

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