OLD-FASHIONED APPLE PIE: Old-fashioned apple pie will never go out of
style. Layers of thinly sliced spiced apples topped with a lattice-top
crust is the perfect comforting way to finish a diner-style meal.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old-Fashioned Apple Pie
Categories: Pies, Pastry, Fruits
Yield: 6 servings

2 Foolproof all butter pie
- crusts (follows)
1 c Apple cider; reduced
8 1/2 c Apples; cored, thin sliced
1 1/2 tb Apple cider vinegar
1/2 c Granulated sugar
1/2 c Lt brown sugar; lightly
- packed
3/4 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
1/4 c All-purpose flour
1/4 ts Salt
1 lg Egg
1 ts Milk
Turbinado sugar; opt

Read the crust recipe twice and follow it exactly as
written! Making any changes to the ingredient list or
method will certainly affect the overall outcome of
your pie crust.

Be aware of temperature the entire time you’re making
the dough. It must never get warm and the butter must
never melt!

Make the pie crust in advance! It needs at least 2 hours
in the fridge before being rolled out, another hour once
it’s been fitted into the pie pan, and at least another
20 minutes after its been filled. If you decrease the
chill time, the pie crust will most likely shrink when
baking.

MAKE THE PIR: Lightly spray a 9" pie pan with non-stick
spray; set aside. Line a baking sheet with parchment
paper; set aside. Roll one piece of pie crust into a
12" round, then carefully place it in the prepared pan.

Using your hands, gently fit the dough into the bottom
of the pan and up the sides, allowing for one inch of
pie crust overhang. Sprinkle the bottom of the pie crust
with one teaspoon of flour and one teaspoon of sugar,
mixing them together so they evenly coat the bottom of
the crust. Trim the excess crust with kitchen sheers and
place the pan in the refrigerator until needed.

Roll the second piece of pie crust into a 12" round.
Using a ruler and a paring knife, cut 16 strips, each
about a 1/2" wide. Don't worry if they end up being
a little uneven - it happens! Carefully transfer the the
strips onto the prepared baking sheet and place in the
refrigerator until needed.

Place the apple cider in a small saucepan and bring to a
boil over medium-high heat. Continue cooking, stirring
frequently, until you have 1/4 cup of apple cider
reduction; about 10 minutes. Remove from heat.

In a large bowl combine the sliced apples, apple cider
reduction, and apple cider vinegar; toss well to coat
the apples, set aside. In medium-sized bowl combine both
sugars, spices, flour, and salt. Add the dry mixture to
apple mixture and toss well to coat.

Using a slotted spoon, fill the chilled pie crust with
the apple filling, leaving excess juices behind. Remove
the pie crust strips from the refrigerator and begin
creating a lattice pattern, carefully weaving over and
under each strip of the opposite direction. Once you're
done weaving, trim any excess dough from the edges.
Return the pie back to fridge for 20 minutes.

In the meantime, set the oven @ 425ºF/218ºC.

Make an egg wash by whisking together the egg and milk
until well combined. Brush the egg wash over the lattice
strips and crust of the unbaked pie, then sprinkle with
the turbinado sugar, if using. Place the pie on a large
baking sheet. Bake for 20 minutes, then reduce the heat
to 375ºF/190ºC, and continue baking for an additional
45 minutes, or until the crust is golden brown and
filling is bubbling. To avoid over browning, you may
want to place a piecrust shield on the pie after 30
minutes of baking. Carefully remove the pie from the
oven, and place it on a wire rack to cool completely
before cutting, about 6 hours.

This pie will keep, loosely covered, at room temperature
for one day. You may also tightly wrap it and store it
in the fridge for up to one week.

SERVINGS: 1 - 9" Pie

RECIPE FROM: https://bakerbynature.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: All Butter Pie Crust
Categories: Pastry
Yield: 1 crust

1/2 c Ice cold water
1 ts Ppple cider vinegar
2 c (280 g) A-P flour
2 tb (15 g) cornstarch
1 ts (8 g) salt
2 tb (26 g) granulated sugar
12 tb (166 g) unsalted butter;
- very cold, cut in cubes

In a spouted glass measuring cup combine the water and
apple cider vinegar; place in the freezer until needed
(this will get it ice cold).

In a large bowl combine the flour, cornstarch, salt, and
sugar; whisk well to combine. Add the cold butter cubes
and toss them in the flour, making sure each piece gets
coated.

Using a pastry cutter, cut the flour and butter together
until the pieces of butter are the size of peas. Slowly
add in about 3/4 of the cold water and, using a rubber
spatula, fold it into the mixture until there are just a
few bits of loose flour left. If the dough is too dry
and doesn't hold together when pinched, add the
remaining cold water, one Tabelspoon at a time, just
until the dough comes together. Be sure not too add to
much liquid here!

Gather the dough together and carefully pour it out onto
a lightly floured work surface. Gently knead the dough
into a shaggy ball, about 5 or 6 kneads should do it.
Scrape up the dough and form it into a disk. Wrap the
dough in plastic wrap and refrigerate for at least 1
hour before use.

Remove the dough from the fridge 10 minutes before you
begin rolling, as dough that is too cold will crack.
Lightly flour a rolling pin and your work surface. Set
the dough in the middle of the work surface and -
beginning from the center of the disc - roll the dough
away from you in one firm and even stoke. After each
stroke, rotate the disc a quarter turn clockwise and
roll again. Lightly sprinkle more flour on the work
surface, on the dough, and on the rolling pin as needed.
You want to use just enough to prevent the dough from
sticking. As your disc of dough becomes larger, be sure
not to overstretch the center of the dough. Continue
rolling until the dough is 3 inches longer than the pan
you are using, and around 1/8" to a 1/4" in thickness.

Carefully fold the dough in half and lay it across one
side of a buttered pie pan, placing the seam of the
dough in the center of the pan. Gently unfold the crust,
then use your hands to fit the dough down into the pan,
making sure there are no gaps between the dough and the
pan. Burst any air bubbles with a fork. Do not pull or
stretch the dough here!

Using kitchen sheers, trim the dough overhang to 1 1/2",
measuring from the inner rim of the pan. If making a
single crust pie, roll and pinch the excess dough
overhang under so that it fits directly on top of the
pan's rim. Be sure to pinch and roll it tightly here,
otherwise it could unroll while baking. Next, flute (or
crimp) the pie crust. The best way to do this is to use
the index finger and thumb of one hand to form a letter
"C" that the thumb of your other hand fits into. Crimp
the edges all the way around the pie, being sure the
final crimped crust sits directly on the rim of the pan.

Cover the crust with plastic wrap and refrigerate for at
least 1 hour, or up to 48 hours. You may also freeze for
up to 2 months.

For baking, follow the instructions of the recipe you're
using, as all pies are baked differently.

RECIPE FROM: https://bakerbynature.com

Uncle Dirty Dave's Archives

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