BETTER HOMES AND GARDENS PERFECT APPLE PIE RECIPE RECIPES
APPLE PIE | BETTER HOMES & GARDENS
Some apples, such as Granny Smith, are tart enough on their own that the optional lemon juice in the recipe isn't necessary. Others, such as Golden Delicious, are more sweet and will benefit from a shot of tart flavor. To check the doneness of your apples, slip a knife into one of the slits that was cut in the top pastry of the double-crust pie.
Provided by Better Homes & Gardens
Prep Time 30 minutes
Number Of Ingredients 11
Steps:
Nutrition Facts : Calories 441 calories, CarbohydrateContent 68 g, CholesterolContent 23 mg, FatContent 17 g, FiberContent 4 g, ProteinContent 5 g, SaturatedFatContent 4 g, SodiumContent 229 mg, SugarContent 35 g
EASY APPLE PIE | BETTER HOMES & GARDENS
Start with a crust that you can pat in the pan and pile on the apple slices. Apple pie couldn't be easier.
Provided by Better Homes & Gardens
Prep Time 35 minutes
Number Of Ingredients 6
Steps:
Nutrition Facts : Calories 368 calories, CarbohydrateContent 57 g, CholesterolContent 1 mg, FatContent 14 g, FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 2 g, SodiumContent 152 mg, SugarContent 25 g
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- Transfer the apple pie to a wire rack and let cool for at least 1 hour before cutting into wedges and serving.
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PERFECT APPLE PIE - PIE RECIPES - DELISH.COM
If you're going to make a pie, it may as well be perfect, right?
From delish.com
Total Time 3 hours 45 minutes
Category Barbeque, feed a crowd, Fourth of July, picnic, dessert
Cuisine American
From delish.com
Total Time 3 hours 45 minutes
Category Barbeque, feed a crowd, Fourth of July, picnic, dessert
Cuisine American
- MAKE THE DOUGH: In a food processor, pulse 2 1/2 cups of the flour with the salt and 1 teaspoon of sugar. Add 8 tablespoons of the butter and the shortening; pulse until the mixture resembles small peas. Add 1/3 cup of ice water and pulse until evenly moistened. Squeeze some of the mixture with your hand; it should come together. If it crumbles, add 1 tablespoon of ice water and pulse again. Turn the dough out onto a work surface and gently press with the heel of your hand, then gather into a ball with a few quick strokes. Divide in half and form into disks. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 2 days. On a lightly floured surface, roll 1 disk into a 13-inch round 1/8 inch thick. Fit the round into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Refrigerate the pie shell. Roll out the second disk into a 12-inch round 1/8 inch thick; transfer to a parchment-lined baking sheet. Cover with plastic wrap and refrigerate. MEANWHILE, MAKE THE FILLING: Peel, halve and core the apples, then cut into 3/4-inch wedges and toss with the lemon juice in a large bowl. In a 12-inch skillet, melt the remaining 8 tablespoons of butter over low heat; stir in the brown sugar. Add the apples and turn to coat. Increase the heat to high and cook, turning occasionally, until most of the wedges are tender but not mushy, 15 minutes. Do not overcook. Immediately scoop the apples and their juices onto a rimmed baking sheet. Sprinkle the remaining 1 1/2 tablespoons of flour and the cinnamon over them and toss until the flour disappears. Place the baking sheet on a wire rack and let the apples cool to room temperature, 40 minutes. Preheat the oven to 450 degrees F. Arrange the apples in the pie shell; drizzle the juices over them. Moisten the pie rim with a wet pastry brush. Center the top crust over the apples and press the rim to seal. Using scissors, trim the top crust to a 1/2-inch overhang, then fold it under and crimp. Dissolve the remaining 1 teaspoon of sugar in the milk and lightly brush the top of the pie. Pierce several holes in the top of the pie with a fork. Bake the pie for 25 minutes, or until the crust is golden brown. If the crust begins to brown too quickly, cover the rim with foil. Reduce the heat to 375 degrees F and bake for 20 minutes longer, or until you can hear the apple pie filling bubbling. Transfer the apple pie to a wire rack and let cool for at least 1 hour before cutting into wedges and serving.
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PIES | BETTER HOMES & GARDENS
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CLASSIC APPLE PIE RECIPE | BETTER HOMES AND GARDENS
Sep 05, 2016 · Method. Put butter, vanilla and 1/2 cup of the sugar in a large bowl and beat, using an electric mixer, until light and creamy. Separate 1 of the eggs and add yolk to mixture, reserving eggwhite. Add remaining egg and beat until well combined. Add flours and stir until well combined.
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CLASSIC APPLE PIE RECIPE | BETTER HOMES AND GARDENS
Sep 05, 2016 · Method. Put butter, vanilla and 1/2 cup of the sugar in a large bowl and beat, using an electric mixer, until light and creamy. Separate 1 of the eggs and add yolk to mixture, reserving eggwhite.
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