Perfect Apple Pie Recipe
"Apple Recipes Online"

For the pie dough:

2 1/2 C. flour

2 T. sugar

1 t. salt

11 T. chilled unsalted butter, cut into small pieces

7 T. chilled vegetable shortening or lard

4-5 T. ice water

For the filling:

7 medium Granny Smith apples, peeled, cored, sliced 1/4-inch thick

1/4 C. each: light brown sugar, granulated sugar (or to taste)

1 T. fresh lemon juice

1/2 - 1 t. ground cinnamon

1/4 t. freshly grated nutmeg, optional

1/4 t. salt

2 T. unsalted butter

1 T. plus 1 t. cornstarch

For dough, mix flour, sugar and salt in food processor fitted with metal blade. Scatter butter pieces over flour mixture; pulse about 5 times. Add shortening; process until butter pieces are no larger than small peas and flour resembles coarse cornmeal, about 4 pulses. (This step also can be done using pastry blender.) Sprinkle 4 tablespoons of the water over flour mixture; pulse 5 or 6 times. Add 1 teaspoon water at a time until dough holds together easily. Do not let dough form ball in processor. Place dough on counter. Shape into ball with hands; divide in half. Flatten into two 1-inch thick discs. Wrap each in plastic. Refrigerate 30-60 minutes.

For filling, combine apples, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in large bowl; toss to mix. Set aside at room temperature 30 minutes or up to 3 hours to allow apples to macerate. Transfer apples and juices to colander suspended over bowl to capture liquid. The mixture will release at least 1/3 cup of liquid. Add liquid and butter to small saucepan; cook, swirling liquid but not stirring, over medium-high heat until syrupy and lightly caramelized, about 5-10 minutes. Meanwhile, transfer apples back to large bowl; toss well with cornstarch. Pour syrup over apples; toss gently.

Move oven rack to lowest position. Heat to 425 F. Remove dough from refrigerator. Roll out bottom crust into 12-inch circle. Place in 9-inch pie pan; trim overhang to about 3/4-inch. Transfer apple mixture to pie shell. Roll out top crust into 12-inch circle. Brush overhanging edge of bottom crust with water; cover with top crust. Tuck top crust overhang under bottom crust edge. Press down edges to seal. Crimp border using fork or fingers. Cut about 4 steam vents in top crust.

Bake pie on foiled-covered baking sheet 45-55 minutes or until juices bubble through slashes and apples feel tender when knife is inserted through slash. To protect edges from overbrowning during baking, place foil ring around edges after 30 minutes of baking. Remove pie from oven; cool on wire rack. Serve warm or at room temperature.

Serves 8.

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