APPLE PIE DECORATIVE TOP CRUST RECIPES

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SCRUMPTIOUS APPLE PIE RECIPE - BETTYCROCKER.COM



Scrumptious Apple Pie Recipe - BettyCrocker.com image

It’s a classic for a reason. Making an apple pie from scratch is so much easier than you might think, especially with this time-tested pastry dough recipe. Just watch for those big smiles when you announce, “We’re having apple pie for dessert.”

Provided by Betty Crocker Kitchens

Total Time 2 hours 20 minutes

Prep Time 45 minutes

Yield 8

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
1/3 to 1/2 cup sugar
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter

Steps:

  • In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • In large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples. Spoon into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
  • Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

Nutrition Facts : Calories 480 , CarbohydrateContent 51 g, CholesterolContent 0 mg, FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Slice, SodiumContent 330 mg

APPLE SLAB PIE WITH BUTTERMILK CRUST | THE BAKE DEPT



Apple Slab Pie with Buttermilk Crust | The Bake Dept image

A crispy crunchy crust lovers delight, this bursting with apples Apple Slab Pie with a Buttermilk Crust is sheer fall heaven.

Provided by THEBAKEDEPT.COM

Total Time 2 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Number Of Ingredients 11

1 crust recipe from Buttermilk Crusted Apple Pie
1/3 cup (66 g) granulated sugar
1/3 cup (71 g) packed brown sugar
3 tablespoons (21 g) cornstarch or arrowroot
1 teaspoon (2.6 g) ground cinnamon
1/4 teaspoon (0.65 g) ground nutmeg
1/4 teaspoon (0.48 g) ground allspice
1/8 teaspoon (0.75 g) fine sea salt
3 1/2 to 4 pounds (1588-1814 g) various apples, peeled, cored and cut into fat 1/4" chunks
2 tablespoons (30 ml) heavy cream or one egg, beaten with 1 tablespoon (15 ml) of water
Turbinado or demerara sugar (or any) for sprinkling, optional

Steps:

  • Prepare the pie crust as directed in the Buttermilk Crusted Apple Pie recipe.
  • Preheat the oven to 375° F (190° C).
  • In a large bowl, combine the sugars, cornstarch or arrowroot, along with the spices and salt, stirring to break up the sugar lumps.
  • Peel, core, and slice the apples into slightly larger than 1/4" pieces and add them to the bowl, stirring to mix the apples with the sugars and spices.
  • Roll one half of the buttermilk pie crust to approximately 18" x 13" and place the rolled piece in a 10" x 15" x 1" rimmed baking sheet, lightly pressing the dough into the corners.
  • Pour the contents of the apple filling bowl into the bottom crust piece and spread the apples out evenly.
  • Roll the second half of the crust into a rectangle about 16" x 11" and if desired, cut out vents in a decorative way.
  • Place the second rolled out piece over the filling, folding the dough halves together and pinching to seal. Cut venting holes with a sharp paring knife if vents were not previously cut.
  • Brush the entire top with the heavy cream or egg combined with water wash evenly and sprinkle with sugar if desired.
  • Bake for 40-45 minutes, until the crust has turned golden brown and the apple filling is bubbling.
  • Remove the pie from the oven and cool on a rack for about 45 minutes then serve. Store covered on the counter for about 3 days, then move to the refrigerator.

Nutrition Facts : Calories 235, FatContent 7.32, SaturatedFatContent 4.4, CarbohydrateContent 40.95, FiberContent 2.6, SugarContent 23.39, ProteinContent 2.72, SodiumContent 160, CholesterolContent 14

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