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Grandma Ople's Apple Pie

INGREDIENTS
• • • • • • •

1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/2 cup white sugar 1/2 cup packed brown sugar 1/4 cup water 8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS
1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. 2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. 3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

FOOTNOTE

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfec

We used the

Best-Ever Pie Crust recipe.

1. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour is necessary to form the structure and bulk of the crust, fat to add flavor and to create a flaky texture, liquid to bind the dough and keep it pliable, and salt to enhance the flavor and brown the crust.

INGREDIENTS
• • • •

2 cups all-purpose flour 1 teaspoon salt 1 cup shortening 1/2 cup water

DIRECTIONS

Chilling lets the flour absorb all of the liquid. Without stretching the dough. 8. roll the dough into a circle ¼-inch thick or smaller. remove and unwrap one of the discs of dough from the refrigerator. Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin. Handle the dough as little as possible: you don't want to cream the lumps of fat into the flour. 6. Divide dough in half. salt. or lard) and liquids (milk or water) before you begin. 5. roll the dough out as explained above and lay it carefully over the pie. Tuck the edges of the top crust under the lower crust and press together lightly. chill the fat (butter. 4. and sugar together in a large bowl. Carefully unfold the dough: it should be centered in the pan. braided edges. lets the dough relax and become more elastic. 7. Chilling will prevent the fat pieces from getting creamed into the flour. Once the pie is loaded with filling. dry surface with flour. If necessary. You should be able to gently press the dough into a ball. Wrap in plastic. mixing gently with a fork after each addition. and wrap them in plastic wrap. 2. Pour in the chilled water one tablespoon at a time. 3. If the dough cracks a little during this process. combine flour and salt. margarine. If you're a beginning pie-maker--or prefer easier cleanup--you can roll out the dough between sheets of waxed paper. 9. decorative top crusts made with cut-out shapes. Leave a ¾-inch overhang to make a decorative fluted edge or trim it to a half-inch if you're adding a top crust. press it back together with your fingers or patch the cracks with a bit of dough from the outer edges. and keeps the fat in discrete pieces which will give the crust a lighter texture when it is baked. Use a dry pastry brush to sweep away any excess flour. Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. Start rolling at the center of the dough and work outwards. The size of the dough round should be about four inches wider in diameter than your pie pan. and then into quarters. flattening them slightly. Lattice tops. as a crust without discrete lumps of fat will be dense. press the pastry firmly into the pan and trim any excess dough from the edge. shortening. not flaky. Carefully pick it up and place it into the pie plate so the center point of dough is in the center of the pan. and shape into balls. use a little less water than called for in recipe 2.1. Stir the flour. Stir in water until mixture forms a ball. To make a standard top crust. In a large bowl. Working quickly. and refrigerate for 4 hours or overnight. Generously dust a clean. Gently fold the dough in half. Cut in shortening until mixture resembles coarse crumbs. Using the rim of the pie plate as a guide. Pat them into balls. Don't over work it. unwrap the second ball of dough. The resulting mixture should have fat lumps no larger than peas. Roll out dough on a floured counter. When making this type of pie crust. Split the dough into two equal amounts. and other artistic touches all make a pie stand out. Use as directed in pie recipe. The dough needs to rest in the refrigerator for at least 30 minutes. create a fluted edge with .

First Step: Mixing the Pie Crust Ingredients Warm the butter in the microwave until it is soft. while you make the pie filling. make a double batch to be sure you have enough crust. Apple Pie Filling Ingredients For the apple pie filling you need: 5 Tart Peeled Apples 1 Cup Sugar 2 Tablespoons Flour 1/2 Teaspoon Cinnamon 1/4 Teaspoon Salt 1 Tablespoon Cider Vinegar 1 Tablespoon Lemon Juice First Step: Slice Apples . Cut vents with a sharp paring knife. but not melted.your fingers or the back of a spoon. Mix in a large bowl: 2 cups all-purpose flour I teaspoon salt 1 tablespoon sugar Then cut in using the dough blender: 6 tablespoons butter 6 tablespoons shortening 6 to 8 tablespoons ice water Second Step: Chill the Pie Dough Wrap your pie crust in plastic wrap. if desired. Pie Crust Ingredients This recipe calls for: 2 cups all-purpose flour I teaspoon salt 1 tablespoon sugar 6 tablespoons butter 6 tablespoons shortening 6 to 8 tablespoons ice water hint: If this is your first time making this pie crust. Then place in refrigerator for 20 or more minutes. and bake as directed. or use a fork to prick a decorative pattern on the top crust. Brush the surface with egg wash or milk.

Six Step: Forming Edge of Pie Crust Create a pattern around the edge of the pie by using the back of a knife. Fifth Step: Putting Top Pie Crust On Pie Ok. Put the Pie Together First Step: Cut Now that your pie crust has had plenty of time to cool. Four Step: Filling Apple Pie Dump all of the apples in the pie. This will prevent the first apples cut from turning a funky color. Third Step: Putting Crust in Pie Pan Once you have rolled out the dough. This will give the filling rich flavor.Peel and slice your apples. equal halves. wrap it around the rolling pin and unroll it onto your pie pan. Once you have shaped it to fit the inside of the pan. Second Step: Rolling Pie Crust Roll one of the balls of pie crust out until it is around 1/8th of an inch thick. divide it into two. Second Step: Mix Filling Mix in large mixing bowl: 1 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 tablespoon vinegar Third Step: Mix Apples Now. we're almost done! Roll out the remaining pie dough and place it on top. Soak them in water with a tablespoon of lemon juice. take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes. drain the water off of the apples and mix them with the spices. Place about 4 chunks of butter on top of apple filling. Let's bake Our Apple Pie! .

Baking the Apple Pie First Step: Baking Apple Pie Cut long strips of tinfoil and place them around the edge of the pie. You will want to take the tinfoil off about ten minutes before the pie is done. This will prevent the crust's edge from burning while it bakes. . This way. the apple pie will have a golden brown edge. hint: Place a cookie sheet covered in tinfoil on the lowest oven rack (not on the same rack as the pie) to prevent any overflow from reaching the bottom of the oven--easy cleanup! Second Step: Brush With Egg White For a glossy effect. brush a small portion of egg white on top of the crust when you remove the tinfoil. Bake your pie at 400 degrees for 50-60 minutes.