SCRUMPTIOUS APPLE PIE 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

SCRUMPTIOUS APPLE PIE RECIPE | MYRECIPES



Scrumptious Apple Pie Recipe | MyRecipes image

Provided by MyRecipes

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Yield Makes 8 servings

Number Of Ingredients 11

7 cups peeled and sliced Granny Smith apples (about 5 medium)
½ cup granulated sugar
2 teaspoons lemon juice
¾ cup all-purpose flour, divided
½ teaspoon salt, divided
¾ cup butter
1 cup firmly packed brown sugar
½ cup uncooked quick-cooking oats
½ (15-oz.) package refrigerated piecrusts
½ cup chopped pecans
Jarred caramel topping, vanilla ice cream

Steps:

  • Preheat oven to 375°. Stir together first 3 ingredients, 1/4 cup flour, and 1/4 tsp. salt until well blended.
  • Cut butter into remaining 1/2 cup flour with a pastry blender or fork until mixture resembles small peas. Stir in brown sugar, oats, and remaining 1/4 tsp. salt.
  • Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Place apple mixture in piecrust, and top with brown sugar mixture, pressing gently to adhere. Shield edges of crust with aluminum foil. Place pie on a foil-lined baking sheet.
  • Bake at 375° for 25 minutes. Remove foil from crust, and bake 25 minutes or until golden brown. Sprinkle with pecans, and bake 5 to 7 minutes or until pecans are toasted. Let pie stand 30 minutes to 2 hours before serving. Serve with caramel topping and ice cream.

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