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Classic Apple Pie
in Diana's Recipe Book
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This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.
Double-Crust Pastry (see recipe below)
1/3 to 1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine
1. Preheat oven to 425 degrees F (220 degrees C). Prepare Double-Crust Pastry (see recipe below).
2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
3. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
4. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.
Makes 8 servings.
For a pretty glazed top crust, brush top of pie and any other double crust pies with milk or cream and sprinkle with sugar before baking.
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
1 Serving: Calories 480 (Calories from Fat 260 ); Total Fat 29 g (Saturated Fat 6 g); Cholesterol 0mg; Sodium 330 mg; Total Carbohydrate 51 g (Dietary Fiber 3 g); Protein 4 g
% Daily Value: Vitamin A 4 %; Vitamin C 6 %; Calcium 0%; Iron 10%
|Date: November 10, 2005|