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I am an avid reader, educated and certified Pastry Chef, Proud USN submariner's wife, and mother to two of the greatest kids. Born in the south but living the good life in New England!

Recipe: Apple Pie

Apple Pie SliceIn Frontline by Alexandra Richland,Trenton invites Sarah over to his house for dinner. Try the recipe for their soup and entree! For dessert, they had “a warm slice of apple pie, swimming in vanilla ice cream.” Mmm! Try it tonight! 🙂

Pie Dough

Ingredients:

11 ½ ounces (12 TBSP) unsalted butter, cold
1/3 cup shortening, cold
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup ice water

Directions:

  1. Cube the shortening and butter but keep cold.
  2. Place flour, salt, and sugar in the bowl of a large food processor and pulse 2-3 times.
  3. Add the butter and shortening, pulsing  8-10 times or until  the butter/shortening are the size of large peas.
  4. While pulsing the processor, pour in the ice water (no ice chunks) slowly until the dough just begins to form a ball. You may not need all of the water.
  5. Remove from bowl and divide the dough in half.
  6. Shape into flat, round discs about ½ thick and wrap each in plastic wrap and refrigerate for at least 2 hours or overnight.

Apple Filling

Ingredients:

5 cups sliced and peeled Granny Smith apples
1 cup brown sugar
¼ cup cornstarch
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1 teaspoon water
Coarse sugar

Directions:

  1. Preheat oven to 425º.
  2. Mix sugar, cornstarch, cinnamon, and salt together in large bowl.
  3. Add sliced, peeled apples and stir until coated.
  4. Take 1 disc of dough and place on floured surface.
  5. Using a rolling pin, roll until it’s slightly less than ¼ inch thick. Try to maintain round shape.
  6. Gently fold the dough in half, place in a pie pan, and unfold to fit the pan.
  7. Add apple mixture to pie pan, making sure apples lay relatively flat and tightly together.
  8. Roll out second half of dough and place over filling using same technique as before.
  9. Cut excess dough from perimeter, then pinch or “flute” the edges together all the way around.
  10. Cut a few slits into top crust to vent.
  11. Take egg and 1 TBSP of water and whisk together.  Brush crust with egg mixture and sprinkle with coarse sugar.
  12. Place pie on baking sheet and bake for 25 min.
  13. Reduce oven temperature to 350º and bake for an additional 40 min.
  14. If crust is browning too soon, cover edges with foil.
  15. Remove from oven and place on cooling rack and allow to cool for 1 hr. Can be refrigerated or served warm with whipped cream or vanilla ice cream.

ENJOY!

*Recipe courtesy of Elizabeth

*Image courtesy of 123RF

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