CINNAMON-SUGAR APPLE PIE RECIPE: HOW TO MAKE IT
Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
Provided by Taste of Home
Categories Desserts
Total Time 02 hours 05 minutes
Prep Time 60 minutes
Cook Time 01 hours 05 minutes
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mixture thickens slightly and turns a medium amber color, 20-25 minutes. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; 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. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 45-55 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 633 calories, FatContent 30g fat (12g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 169mg sodium, CarbohydrateContent 90g carbohydrate (62g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
PIE CRUST RECIPE WITH BUTTER AND SHORTENING (THE BEST ...
For a perfect pie crust that's easy to work with and is super flaky, you need butter, Crisco, and some patience. This recipe requires chilling but is easy to make.
Provided by Katie Shaw
Categories Dessert
Total Time 150 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Cut the butter into the flour. Chop the butter into about eight pieces using a knife and blend them into the flour by pulsing with a food processor or using a pastry blender. Keep working until the butter is the size of small peas.
- Add the remaining ingredients to form a dough. Add the salt, sugar, shortening, and water and stir by hand or with the food processor. Mix until a dough forms. It will look slightly dry and crumbly, but should come together as a ball. If it is does not, add more water one teaspoon at a time.
- Allow dough to rest. Turn dough out onto a cutting board and divide in two. Shape the pieces into rough discs and wrap them tightly in plastic wrap. Place them in the fridge to chill for at least one hour, or up to overnight.
- Roll out and prepare for filling. Place discs to warm at room temperature for 15-30 minutes before rolling out. Unwrap the first one and place on a generously floured counter. Using a floured rolling pin, roll out to desired thickness. Carefully transfer to the pie plate and trim and crimp the edges.
Nutrition Facts : Calories 182 kcal, CarbohydrateContent 39 g, ProteinContent 5 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 2 mg, FiberContent 1 g, SugarContent 3 g, UnsaturatedFatContent 2 g, ServingSize 1 serving
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