How to make Apple Pie. 7616

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Never Fail Pastry - Full Recipe

Recipe By: Serving Size: 4 Cuisine: Main Ingredient:

-= Ingredients =- 0 -MM ; BY HELEN PEAGRAM- 1 pound Shortening 5 1-2Cup Flour 2 teaspoons Salt 1 medium Eggs 1 teaspoon Vinegar 1 cup Cold water 0

-= Instructions =- Beat egg in measuring cup. Add cold water to measure 1 cup. Add 1 tbsp vinegar. Put dry ingredients in processor. Add liquid, about 1-4 cup while processing til mixture forms a lump. Let rest for 30 minutes or more. Make pie crusts as usual. I usually roll out on plastic wrap.Per Serving (excluding unknown items): 1028 Calories; 115g Fat (98.1% calories from fat); 1g Protein; 4g Carbohydrate; 0g Dietary Fiber; 47mg Cholesterol; 1082mg Sodium. Exchanges: 0 Lean Meat; 23 Fat; 0 Other Carbohydrates.Nutr. buttoc. : 0 0 0 0 0 0 0

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American Apple Pie

Recipe By: Serving Size: 8 Cuisine: Main Ingredient:

-= Ingredients =- 0 -CRUST- 3 cups Flour 1 teaspoon Salt 1 cup Chilled Shortening Or Lard 0 -Cut 0 Margarine 1-3 cup Milk 1 Egg 2 tablespoon Unsalted butter ; melt 0 -FILLING- 1 pound Sweet-Tart Firm Apples 0 -Peeled 0 Cored-Quartered 1 tablespoon Sugar 2 tablespoon Flour 1 teaspoon Vanilla 1-2 cup Half and half 0

-= Instructions =- Sift together flour and salt in bowl of mixer fitted with paddle attachment. Add shortening and beat on low speed until mixture is consistency of fine cornmeal. Whisk together milk and egg in small bowl and pour into flour mixture. Increase speed to medium and beat until dough forms ball and pulls away from sides of bowl. Divide dough into 3 equal portions. Flatten into disks and wrap separately in plastic wrap. Refrigerate 2 portions at least 20 minutes or up to 1 day. Cover and refrigerate third portion for another purpose 2 days or freeze up to 1 month. On heavily floured surface, roll out 1 portion of dough into 1-8" thick round about 2" larger in diameter than 9- or 10" pie plate. Drape dough over rolling pin and carefully transfer to pie plate. Press in gently. Trim dough so hangs about 1-2" over edge. Fold overhang under and press against rim. Brush bottom and sides of crust with melted butter. Set aside. FILLING: Toss together apples, sugar and flour in large bowl. Add vanilla and half and half. Mix well. Spoon filling into prepared crust. Roll out second dough portion into round of about same size and thickness. Using sharp knife, cut into strips 1-2- to 3-4" wide for lattice top. Pick up 2 longest strips at center of round and cross over center of filled pie crust. Place half of strips about 3-4" apart across pie. Fold back every other strip from center and place cross strip close to center of pie. Unfold folded strips. Repeat in this manner, working from center of pie to rim, until half of pie is covered in woven pattern. Repeat on other half of pie. Trim ends of strips even with edge of bottom crust. Lift ends of strips and brush edges of bottom crust with water. Press strips gently but firmly against rim. Flute edges. Bake at 425 10 minutes. Reduce temperature to 350 and bake until crust is golden and apples are tender when pierced with thin knife blade, 30 to 40 minutes. Let cool completely on rack. Invert aluminum pie plate over top and secure in place with rubber bands or 1999 MM by Helen PeagramPer Serving (excluding unknown items): 620 Calories; 26g Fat (38.3% calories from fat); 10g Protein; 86g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 289mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1 1-2 Other Carbohydrates.Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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Recipe By: Serving Size: 1 Cuisine: Main Ingredient:

-= Ingredients =- 0 MMMMM 0 MEASUREMENTS 0 -CRUST- 1-2 cup Flour 3 tablespoon Sugar 1-2 teaspoon Salt 1-2 teaspoon Cinnamon 1-4 pound Sweet butter 3 tablespoon To 4 apple cider 0 -FILLING- 6 ea To 8 tart apples 1 ea Egg ; lightly beaten 1-4 cup Sour cream 3-4 cup Sugar 1-2 teaspoon Salt 2 teaspoons Vanilla 1-4 cup Flour 0 -TOPPING- 1-3 cup Brown sugar 1-3 cup White sugar 1 teaspoon Cinnamon 1-2 cup Flour 1 d Salt 1 cup Chopped walnuts 6 tablespoon Melted butter 0

-= Instructions =- CRUST: Sift flour, sugar, salt and cinnamon into bowl. Cut butter into dry ingredients with pastry cutter or 2 knives. Add just enough apple cider to hold dough together. Form dough into a ball. Flatten slightly and roll out on lightly floured surface. Fit pastry carefully into a 9 or 10-inch pie pan. Trim crust 1-2-inch beyond edge of pan and roll edge under. Crimp edges. FILLING: Preheat oven to 450 degrees F. Pare and thinly slice apples. Mix egg, sour cream, sugar, salt, vanilla and flour; add to apples and toss until lightly coated. Spoon apples into pastry shell. Bake 10 minutes, then reduce heat to 350 degrees F and continue baking until apples are tender, about 40 to 45 minutes. TOPPING: Mix together sugars, cinnamon, flour and salt. Add nuts and melted butter and blend thoroughly. When pie has been in the oven for about 35 minutes, spread topping over it and continue baking until golden, about 10 or 15 minutes. Source: The Fish Market, downtown Philadelphia as printed in the RSVP section, Bon 68 plus 10g Fat (57.9% calories from fat); 80g Protein; 1048g Carbohydrate; 19g Dietary Fiber; 1805mg Cholesterol; 10127mg Sodium. Exchanges: 15 1-2 Grain(Starch); 4 1-2 Lean Meat; 1 Non-Fat Milk; 135 Fat; 53 1-2 Other Carbohydrates.Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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Apple Pie 2

Recipe By: Serving Size: 8 Cuisine: Main Ingredient:

-= Ingredients =- 1 Batch pie pastry ; see recipe 6 large Apples 1 tablespoon Fresh lemon juice 1-2 teaspoon Lemon zest 1-2 cup Brown sugar 1 teaspoon Cinnamon 1-4 teaspoon Nutmeg 1-8 teaspoon Ground cloves 1-8 teaspoon Ground ginger 1 tablespoon All-purpose flour 1 tablespoon Butter ; cut into bits 1 teaspoon Sugar 1 d Cinnamon 1 tablespoon Milk 0

-= Instructions =- Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to coat. Roll half of dough into a round and fit into a 9" pie pan. Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an additional 20-30 minutes. Serving Ideas : Serve hot with sharp cheese, ice cream, or clotted cream. Recipe by: Elizabeth Powell busted by H Peagram, converted by MMBuster v2.0j.Per Serving (excluding unknown items): 382 Calories; 13g Fat (29.6% calories from fat); 3g Protein; 67g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 137mg Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 0 Non-Fat Milk; 2 1-2 Fat; 2 1-2 Other Carbohydrates.Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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