APPLE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. In a small bowl, combine sugars, flour and spices. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling; dot with butter. , Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. If desired, sprinkle with turbinado sugar and ground cinnamon. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack. If desired, serve with ice cream and caramel sauce.
Nutrition Facts : Calories 467 calories, FatContent 25g fat (15g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 331mg sodium, CarbohydrateContent 58g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
HOW TO MAKE APPLE PIE FROM SCRATCH | APPLE PIE RECIPE ...
Provided by Food Network Kitchen
Categories dessert
Total Time 3 hours 30 minutes
Prep Time 1 hours 30 minutes
Cook Time 2 hours 0 minutes
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
- In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
- Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
- Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
- Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
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- Meanwhile, mix together the oats, almonds, salt, remaining melted butter, remaining brown sugar, orange zest and remaining apple pie spice. Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples. Bake until the topping is slightly crisp and golden, another 10 minutes. Drizzle with honey and serve with ice cream.
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APPLE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
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Reviews 4.5
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Calories 467 calories per serving
- Preheat oven to 375°. On a lightly floured surface, roll half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. In a small bowl, combine sugars, flour and spices. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling; dot with butter. , Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. If desired, sprinkle with turbinado sugar and ground cinnamon. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack. If desired, serve with ice cream and caramel sauce.
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- Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
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