You can't go wrong with Golden Delicious and Granny Smith apples. Slice them thin, add cinnamon and sugar. That's it.
When
assembling an apple pie, it's best to shape the filling in a mound to prevent
a concave pie. In a pie with a top crust, forming the filling into
a mound will help prevent a gap or bubble between the filling and
top crust. When fruit is baked, steam is released, which rises and
expands from the center beneath the top crust. Meanwhile, the fruit
inside has collapsed to form the gooey filling. But the most
important first step in avoiding a hollow concave pie is to select
the right kind of apple.
“Pessimism is as American as apple pie-frozen apple pie with a slice of processed cheese.” George F. Will
One of the most common questions is “what kind of apples should I
use in my apple pie?” As a general rule, apples that are good for
eating are not good for baking. Dry, tart apples work best and are
most resistant to shrinkage. For best results, try mixing 2-3
varieties (some tart, some sweet) in the same pie.
Golden Delicious (one of the best cooking
apples, sweet, rich, and mellow) work very well, or you can also use
Granny Smith (very crisp and tart, best when paired with a sweeter
apple), Cortland (juicy and slightly tart), Empire (slightly tart), Mutsu/Crispin (juicy, crisp, and sweet), Honey Crisp (crisp, juicy,
and honey sweet), Jonagold (tangy-sweet), and Winesap (sweet and
firm).
DON’T USE: Red Delicious, McIntosh, Rome Beauty, Macoun, Jonathan,
Fuji, and Gala, as they break down quickly when baked and become
mealy or mushy.
Or you can avoid such weighty decisions altogether and try a
mock apple pie.
(This pie was so tasty, by the time a
camera was at hand, this sad little piece was all that was left.)
1 Basic 9" Double Pie Crust (unbaked)
2/3 cup sugar
3 tbsp flour
1/4 tsp ground allspice
1/8 tsp nutmeg
1/2 tsp cinnamon
3 pounds of apples (peeled, cored, and thinly sliced)
1 tsp vanilla extract
Egg wash
Preheat oven to 375 degrees.
Combine sugar, flour and spices in large bowl.
Mix in the apples so they are well coated.
Add the vanilla extract.
Place apple filling into pie crust, forming a slight mound.
Place the top crust and cut slits to vent steam (or use a lattice
top) and crimp the edges sealed.
Apply egg wash.
Bake for 30 minutes, then reduce heat to 350 and bake an additional
30-45 minutes, until the crust is golden and the juices are
bubbling.
1 Basic 9" Pie Crust (unbaked)
5 cups apples (peeled, cored, and thinly sliced)
1/2 cup white sugar
For the topping:
3/4 tsp cinnamon
1/3 cup white sugar
3/4 cup flour
1/4 cup + 2 tbsp butter
Preheat oven to 400 degrees
Arrange apples in unbaked crust
Mix 1/2 cup sugar and cinnamon. Sprinkle over apples.
Mix 1/3 cup sugar with flour and cut in butter until crumbly. Spoon
mixture over apples.
Bake in preheated oven for 35-40 minutes, or until apples are soft
and top is lightly browned.
Crust: 2 cups flour
2/3 cup vegetable oil
1/4 tsp salt
1/3 cup milk
Filling: 3 cups peeled and sliced apples (about 2 pounds worth)
1/2 cup sugar
3 tbsp butter
1/8 tsp nutmeg
Assemble in 9" pie pan and bake at 375 for about 50 minutes or until
crust is golden brown - YUMMY
submitted by Rosemary
1 Graham Cracker Crust
1/4 cup graham cracker crumbs
1 tbsp margarine, melted
1/2 tsp sugar substitute
4 cups apples, sliced, cored, and peeled
2 tsp lemon juice
1/4 cup dark raisins
1/2 cup reduced-fat sour cream
1 egg white, beaten
3 1/2 tsp sugar substitute
1 tbsp flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Preheat oven to 350 degrees.
Combine graham cracker crumbs, margarine, and sugar substitute, and
set aside.
Toss apples with lemon juice in large bowl.
Add raisins.
Combine sour cream and remaining ingredients, and spoon mixture over
apples, mixing until apples are coated.
Spoon apple mixture into crust.
Sprinkle with reserved crumb mixture.
Bake until apples are tender, about 55 minutes.
Cool on wire rack.
1 Basic 9" Double Crust (unbaked)
Ritz Crackers, Saltines, or soda crackers, coarsely broken - about 1
3/4 cups crumbs
1 3/4 cups water
2 cups sugar
2 tsp cream of tartar
2 tbsp lemon juice
Grated peel of one lemon
2 tbsp butter
1/2 tsp cinnamon
Preheat oven to 425 degrees.
Place cracker crumbs in pie crust and set aside.
Heat water, sugar, and cream of tartar to a boil in a saucepan over
high heat. Simmer 15 minutes, creating a syrup.
Add lemon juice and lemon peel.
Cool.
Pour syrup over cracker crumbs.
Dot with butter and sprinkle with cinnamon.
Place the top crust and cut slits to vent steam and crimp the edges
sealed.
Bake 30-35 minutes until crust is crisp and golden.
Cool completely before serving.
 |
|
|
|
|
|
|
*The Fine Print
