To make an apple pie....
- Thread starter VeraBlue
- Start date
SilverSage
Resident Crone
Vera, I'm delighted that someone made a real apple pie before the season is over! It's absolutely beautiful. We can always count on you to come up with something good!
beautiful pie, vb!!!
slice, please. a la mode, of course.
what kind of apples did you use?
Those were empire.
High Cheese
Saucier
Nice appo pie! 
Yum I could handle eating that pie!!!
Does the peeler come WITH Lou or do we need to supply him with that?
hahaha, my tools, my man.....
What a pie! I'm going to send Bobby Flay over for an apple pie throw down.
Great idea! Good one Cooksie! I know VB would win, Bobby would end up putting peppers in it, lol
Great idea! Good one Cooksie! I know VB would win, Bobby would end up putting peppers in it, lol
or he'd jump on top of his cutting board...
OMG, I almost forgot about that!! HA!
Vera, Lou looks mighty proud to be peeling those apples
Your pie is outstanding!
My God, do you NOT make anything that isn't perfection?
I love your house by the way. Everytime I see a pic of the inside or the outside, I just shake my head and think to myself you have got so much class, and such talent.. there should be a law against women like you haha!
Your pie is outstanding!
My God, do you NOT make anything that isn't perfection?
I love your house by the way. Everytime I see a pic of the inside or the outside, I just shake my head and think to myself you have got so much class, and such talent.. there should be a law against women like you haha!
Can someone please tell me what I'm doing wrong? I baked an apple pie this weekend. It looked BEAUTIFUL! When I go to slice the pie, I have a huge hollow space between the apples and the crust. Why? How can I prevent this? I do not make my own crust - I simply can't do it. The dough is Pillsbury and it was fresh. Someone told me if I use old dough that it will sometimes act that way. Help me somebody!
I think there is......there should be a law against women like you haha!
But I agree - pics of Vera's house and her food and her man and her - I wanna be Vera!
High Cheese
Saucier
So the top crust sets up first then the apples settle inside? I thought I heard steam from the apple can cause problems too, no?
I might try to make me one.
I might try to make me one.
uhmmm, no. the crust will typically "set" in (near) exactly the shape it was "draped into" when the pie goes in the oven. the (fresh) apples then settle under it.
slits or no slits.
not an issue on my table. you cut a slice, the crust falls down, goes down the pie hole. nadda' problem.
if it's a problem, use whipped cream. covers a multitude of sins.
pre-cooking the apple filling works - sufficiently precooked to "canned filling state" there is no settlement.
if you want mushy apple pie middles, works great. personally if I'm going to go to the trouble, I want good tasting fresh apples and I'll live with the empty head space.
homecook
New member
I don't cook them to the "canned filling state". I just saute them a little to get them started cooking before they go in the crust. They still taste like the fresh apples you started with!
Abby.... Lynne approves of this post
Boo~yah!!
Ingredients:
2 cups flour
2/3 cup shortening
2 tbsp butter, unsalted
5 - 6 tbps of water (approximately)
5 - 6 apples (4 - 5 granny smith; for the other 1 or 2, use the apple of your choice)
1 cup of sugar plus an extra pinch to sprinkle on top of pie
1 tsp cinnamon
Pinch of salt
2 strips of tin foil to cover the crust (about 1-1/2 inches wide)
About 2 tbsp of milk
Preheat oven to 425 degrees.
The Bottom Crust
1. Blend shortening and butter together with a fork or wooden spoon.
2. Mix in the flour and a pinch of salt.
3. Add a tablespoon of water at a time. When you see that the dough is starting to come together, stop adding water.
4. Take the dough in your hands and work into a ball.
5. Refrigerate the dough in a bowl for 15 minutes, uncovered.
While you're waiting, peel the apples.
6. Take dough out of the fridge.
7. Wet your kitchen countertop with a sponge, lay down plastic wrap and flour it lightly. You can work directly on the counter but this makes for easier clean-up. Altenatively, you can lay parchment paper down which works great as well. The dough does not stick to it at all.
8. Take 1/2 of the dough and roll it out for the bottom crust. Add flour if rolling pin sticks to the dough. Roll from center out then from center back towards you NOT back and forth because it toughens the dough and may create holes.
9. Fold the dough and place it in the pie pan. Unfold it and readjust so it is centered in the pie pan.
10. Trim the dough about 1/2" around the pan.
The Filling
1. Slice the apples thin and place right into the pie pan. When you're done there should be a heap of apples higher than the pan.
2. Mix the sugar and cinnamon and spinkle over the entire apple surface.
3. Cut 2 tablespoons of butter into 4 pieces and place in different areas of the pie over the apples and sugar.
The Top Crust
1. Roll out the remaining dough for the top crust. Follow technique described above in bottom crust instructions.
2. Fold the rolled out dough in half, make three slits toward the center for air to release while it's baking.
3. Gently unfold onto top of pie.
4. Cut 1/2" away from from the edge of the top dough layer.
5. Take the edges of both the bottom and top crust and fold it under (above the rim not below) a little at the time. Then crimp the edge all the way around between your thumb and first finger.
The Love
1. Cut a heart out of a piece of the leftover rolled out dough and place near the middle of the pie. Shows that you put just a little extra love into there.
2. Brush milk lightly over the top with a pastry brush or your fingers (not too much because it will burn).
3. Sprinkle lightly with sugar.
The Finishing Touch
1. Cover the edges of the crust with tinfoil to protect it from burning.
2. Bake for 50 minutes with tin foil on the crust. Bake a final 5 minutes with tin foil removed from crust.
Boo~yah!!
Ingredients:
2 cups flour
2/3 cup shortening
2 tbsp butter, unsalted
5 - 6 tbps of water (approximately)
5 - 6 apples (4 - 5 granny smith; for the other 1 or 2, use the apple of your choice)
1 cup of sugar plus an extra pinch to sprinkle on top of pie
1 tsp cinnamon
Pinch of salt
2 strips of tin foil to cover the crust (about 1-1/2 inches wide)
About 2 tbsp of milk
Preheat oven to 425 degrees.
The Bottom Crust
1. Blend shortening and butter together with a fork or wooden spoon.
2. Mix in the flour and a pinch of salt.
3. Add a tablespoon of water at a time. When you see that the dough is starting to come together, stop adding water.
4. Take the dough in your hands and work into a ball.
5. Refrigerate the dough in a bowl for 15 minutes, uncovered.
While you're waiting, peel the apples.
6. Take dough out of the fridge.
7. Wet your kitchen countertop with a sponge, lay down plastic wrap and flour it lightly. You can work directly on the counter but this makes for easier clean-up. Altenatively, you can lay parchment paper down which works great as well. The dough does not stick to it at all.
8. Take 1/2 of the dough and roll it out for the bottom crust. Add flour if rolling pin sticks to the dough. Roll from center out then from center back towards you NOT back and forth because it toughens the dough and may create holes.
9. Fold the dough and place it in the pie pan. Unfold it and readjust so it is centered in the pie pan.
10. Trim the dough about 1/2" around the pan.
The Filling
1. Slice the apples thin and place right into the pie pan. When you're done there should be a heap of apples higher than the pan.
2. Mix the sugar and cinnamon and spinkle over the entire apple surface.
3. Cut 2 tablespoons of butter into 4 pieces and place in different areas of the pie over the apples and sugar.
The Top Crust
1. Roll out the remaining dough for the top crust. Follow technique described above in bottom crust instructions.
2. Fold the rolled out dough in half, make three slits toward the center for air to release while it's baking.
3. Gently unfold onto top of pie.
4. Cut 1/2" away from from the edge of the top dough layer.
5. Take the edges of both the bottom and top crust and fold it under (above the rim not below) a little at the time. Then crimp the edge all the way around between your thumb and first finger.
The Love
1. Cut a heart out of a piece of the leftover rolled out dough and place near the middle of the pie. Shows that you put just a little extra love into there.
2. Brush milk lightly over the top with a pastry brush or your fingers (not too much because it will burn).
3. Sprinkle lightly with sugar.
The Finishing Touch
1. Cover the edges of the crust with tinfoil to protect it from burning.
2. Bake for 50 minutes with tin foil on the crust. Bake a final 5 minutes with tin foil removed from crust.
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