Apple Pie with All Butter Crust



Step 4: Bake The Apple Pie


Bake the apple pie in pre-heated 375F oven for 40 minutes. Let cool for 15 minbefore slicing and serving.Best Apple Pie Recipe Ever!This delicious apple pie recipe makes my favorite apple pie ever!Mouthwatering apples with sugar and cinnamon are nested between 2 layers ofthe flaky and tender crust – amazing!Author: MelanieCooks.comRecipe type: DessertCuisine: AmericanServes: 8 servingsIngredients * 4 tbsp butter * 2½ lbs apples, peeled, cored and sliced * ½ cup sugar * 1 tsp cinnamon * 2 tbsp freshly squeezed lemon juice * 1 tbsp cornstarch * 1 eggPie crust dough * 2½ cups flour * ½ tsp salt * ¼ tsp baking powder * 1 cup (2 sticks) butter * ⅓ cup cold waterInstructions 1. Preheat the oven to 375F.Make the pie crust dough 1. Cut 2 sticks of butter into cubes. 2. Put butter, flour, salt and baking powder in a food processor bowl fitted with a steel blade, and process for 30 seconds. 3. Add ⅓ cup cold water to the food processor and process for 1 minute, or until the mixture turns into dough. 4. Remove the dough from the food processor and divide into 2 equal pieces. 5. Shape each piece of dough into a ball, then flatten into a disk, wrap with plastic wrap and refrigerate for at least 30 minutes.Make the apple filling 1. Add the lemon juice to apple slices and toss to evenly distribute. 2. Melt 3 tbsp butter in a large non-stick frying pan over medium heat. Add the apple slices, sugar and cinnamon, and cook, stirring periodically, for 5 minutes. 3. With a slotted spoon, lift the apples from the pan and move the to the bowl, leaving the released liquid in a frying pan. Discard the liquid. 4. Sprinkle the apple slices with cornstarch and toss to combine.Assemble the apple pie 1. Use 1 tbsp of butter to butter the 10-inch non-stick round pie dish. 2. Lightly flour a pastry board and a rolling pin. 3. Remove the dough from the refrigerator. 4. Roll out the first dough disk to about 12 inches in diameter. 5. Carefully lift the dough and transfer it to the baking dish, so the dough lines up the bottom and sides of the dish. Pierce the dough on the bottom in several places with a fork. 6. Put the apple filling in the apple pie on top of the dough. 7. Roll out the second dough disk to 11 inches in diameter. 8. Carefully lift the dough and put it on top of the apple pie. 9. Pinch the edges of the pie all around the pie to seal. 10. Whisk the egg in a small bowl to make the egg wash. Brush the top crust with the egg wash using a pastry brush. 11. With a sharp knife, make several slits in the top crust to allow steam to escape. 12. Bake the pie in a preheated 375F oven for 40 minutes. 13. Remove from the oven and let cool for 15 minutes before slicing.NotesIf the dough has been refrigerated overnight and gets too hard to roll, justleave it on the counter for 20 minutes or until it’s pliable enough to berolled.3.5.3208

Apple Pie with All-Butter Crust


Here’s what you will need:All-Butter Crust2 1/2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces 1 cup cold water 1/4 cup cider vinegar 1 cup iceApple Filling3 1/2 pounds apples (6 large or 7 medium), peeled and sliced (1/8th inchthick) I used a mix of Granny Smith and Honey Crisp 3/4 cup sugar 2 tablespoons of flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon kosher salt 1 tablespoon fresh lemon juice 2 tablespoons unsalted butter, cut into thin slices 1/4 cup milk and sanding sugar for garnishLet’s get baking:In a large bowl, sift together the flour, salt, and sugar. Then add the coldbutter pieces. Use a spatula to coat the butter with the flour mixture. With apastry blender, cut the butter into the flour mixture until the butter is inpea-sized pieces. Be careful not to over mix.Then in a small bowl combine the water, ice, and cider vinegar. Sprinkle about4 tablespoons of the ice water mixture over the flour and butter mixture andincorporate with a spatula. Continue to add more of the ice water mixture, 1to 2 tablespoons at a time, using the spatula and / or your hand until thedough comes together into a ball. If necessary, add small drops of the watermixture to any remaining dry bits.Split the dough in half and shape each piece into a flat disk. Wrap in plasticwrap and refrigerate for at least an hour. (This dough can be refrigerated for3 days or frozen for 1 month.)Next, we want to make our apple filling.Place your peeled and sliced apples in a large bowl. In a medium-sized bowwhisk together sugar, flour, cinnamon, nutmeg, allspice, and salt. Sprinklethis mixture over the apples and mix with your hands or a large spoon tocombine. Add the lemon juice and mix again.Remove your chilled dough from the fridge. Roll out the dough on a lightlyfloured work surface. (To make this process a bit easier, I rolled mine outbetween two sheets of waxed paper.) Roll out the dough to 1/8 inch thickness.The dough should be two inches wider in circumference than the size of yourpie pan. Use the wax paper or your hands to transfer the dough to your piepan. Trim the dough leaving about 1/2 inch overhang. Chill the bottom crustwhile you roll out the top.Now, preheat your oven to 450 degrees F. Position your two oven racks on thetwo lowest levels. On the bottom rack, place a cooke sheet to catch any dripsfrom your pie.Next, pour your prepared apples into the pie shell. Then, scatter the thinlysliced butter on the top. Next, add the top crust to your pie. I decided totry a lattice top. Instead of explaining how to do that here, check out thisawesome tutorial via YouTube.For a standard top crust, carefully center it on your filled pie. Fold theedge of your top crust over the edge of the bottom crust so it’s flush withthe pan. Crimp the edge to seal with your fingers or a fork.Slash a few decorative steam vents in the top crust. Brush the top crust withmilk and sprinkle with sanding sugar.Set the pie onto the second to lowest rack in your oven. Bake at 450 degrees Ffor 20 minutes, then reduce the heat to 350 degrees F. Bake until the pie is amedium golden brown. You can test the doneness of your apples by sticking aknife into a vent hold. They should feel tender. Let the pie cool at least anhour before serving.And that my friends is one awesomely delicious pie.Served with a heaping scoop of vanilla bean ice cream, this really isperfection.I’ve never knowingly had a crust with cider vinegar in it. It does add areally unique and tangy flavor. I liked it! However, I will cut back a bit onthe amount next time I make this crust. Maybe 1/6th of a cup instead of 1/4th.With that being said though, this dough is bananas! (Bananas = super good).It’s flaky, flavorful, thick, and all around wonderful. I could have justeaten the dough with the ice cream.My apples were still a little crisp, so I assume I didn’t cut them quite thinenough or didn’t bake it long enough. It wasn’t enough to bother me, butsomething I’ll keep in mind next time. My mom also suggested a differentapple. She prefers Cortland.My pie also had a fair amount of liquid. I did cut into it a little bittersooner than I should have. (I was in a bit of a hurry as the sun was settingand I needed to photograph this bad boy. (You may be surprised to learn that Itook most of the cut pie pictures in an almost completely dark kitchen. Themagic of a good camera and a tripod!) As the pie continued to set, I noticedthings thickened up. So, a lesson to you – patience is a virtue. Also, theFour & Twenty Blackbirds Pie Book talked a little bit about using apples inpies. Apparently, there is a way to release some the the liquid in the applesbefore baking. I may also give that a try next time around.With all that being said though, the flavors of the pie were still wonderfullydelicious and enjoyable. I’m calling this pie a winner!For not being a big Apple Pie fan, I was really pleased with my first attemptat pie. Not only did it turn out beautifully, but it tasted equally delicious.One down, many more to go! What type of pie would you like to see me tacklenext?

Step 3: Assemble The Apple Pie


First, roll out the dough into a 12-inch circle. Before rolling, add someflour to your rolling surface and the rolling pin, so the dough doesn’t stickto it.Line a greased pie dish with the rolled out bottom crust. Prick the dough inseveral places with a fork.Add the apple pie filling to the pie.Roll out the 2nd dough disk into the top crust and cover the apple pie.Pinch the edges of the top and bottom crust together to seal the pie.Brust the top of the apple pie with a whisked egg.Cut the slits in the top crust of the apple pie. They will allow steam toescape when the apple pie is baking.

Instructions


1. In a large bowl, sift together the flour, salt, and sugar. Then add the cold butter pieces. Use a spatula to coat the butter with the flour mixture. With a pastry blender, cut the butter into the flour mixture until the butter is in pea-sized pieces. Be careful not to over mix. 2. Then in a small bowl combine the water, ice, and cider vinegar. Sprinkle about 4 tablespoons of the ice water mixture over the flour and butter mixture and incorporate with a spatula. Continue to add more of the ice water mixture, 1 to 2 tablespoons at a time, using the spatula and / or your hand until the dough comes together into a ball. If necessary, add small drops of the water mixture to any remaining dry bits. 3. Split the dough in half and shape each piece into a flat disk. Wrap in plastic wrap and refrigerate for at least an hour. (This dough can be refrigerated for 3 days orfrozen for 1 month.) Next, we want to make our apple filling. 4. Place your peeled and sliced apples in a large bowl. In a medium-sized bow whisk together sugar, flour, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and mix with your hands or a large spoon to combine. Add the lemon juice and mix again. 5. Remove your chilled dough from the fridge. Roll out the dough on a lightly floured work surface. (To make this process a bit easier, I rolled mine out between two sheets of waxed paper.) Roll out the dough to 1/8 inch thickness. The dough should be two inches wider in circumference than the size of your pie pan. Use the wax paper or your hands to transfer the dough to your pie pan. Trim the dough leaving about 1/2 inch overhang. Chill the bottom crust while you roll out the top. 6. Now, preheat your oven to 450 degrees F. Position your two oven racks on the two lowest levels. On the bottom rack, place a cooke sheet to catch any drips from your pie. 7. Next, pour your prepared apples into the pie shell. Then, scatter the thinly sliced butter on the top. Next, add the top crust to your pie. I decided to try a lattice top. Instead of explaining how to do that here, this recipe will detail a traditional crust. 8. For a standard top crust, carefully center it on your filled pie. Fold the edge of your top crust over the edge of the bottom crust so it’s flush with the pan. Crimp the edge to seal with your fingers or a fork. 9. Slash a few decorative steam vents in the top crust. Brush the top crust with milk and sprinkle with sanding sugar. 10. Set the pie onto the second to lowest rack in your oven. Bake at 450 degrees F for 20 minutes, then reduce the heat to 350 degrees F. Bake until the pie is a medium golden brown. You can test the doneness of your apples by sticking a knife into a vent hold. They should feel tender. Let the pie cool at least an hour before serving. Best Homemade Apple Pie RecipeApple pie is an American classic that everyone should know how to make.Hundreds of thousands of people search for the best recipe. And folks, we’rebeing 100% serious when we say, THIS. IS. IT. Every fall, we turn to thisparticular recipe because we think it’s, well, pretty perfect. Answers tocommon pie making questions below.Do I need to make my own pie crust?Our basic pie crust (below) is just the right amount of flaky and—mostimportantly—easy to work with. But if you don’t feel like making your own, youcan totally swap in store-bought refrigerated dough for the bottom crust andthe lattice.Can I make the pie dough ahead of time?Absolutely. Pie dough keeps well in the freezer for a couple of months. Justmake sure to wrap it well with plastic wrap.What kind of apples are best?Our favorites: Granny Smith, Honeycrisp, and Gala. We like using a combo!Mutsu, Braeburn, and Jonagold are also great!How can I keep my apple pie from being too watery?In this apple pie recipe we are adding a little flour to thicken the piemixture but we’re also relying on the natural pectin that exists in apples.Pectin is a naturally occurring polysaccharide that exists in apples andberries that, when mixed with sugar and heated, can create that perfect jammyconsistency we’re looking for in an apple pie. If you find that your pies arecoming out a little watery, a big culprit can be the type of apples you’reusing. Tarter apples, like Granny Smiths, have higher levels of pectin and canhelp achieve that perfect texture.Additionally, if you’re not using a lattice top crust, make sure to vent yourpie. Without venting, steam will build up in the pie while baking and causemore water to get trapped in the pie, leading to a more runny pie mixture.How can I keep my crust from getting soggy?We don’t think this should be a problem, but if you are consistently gettingthe dreaded “soggy bottom” to your apple pie, you might want to try blindbaking your bottom crust. Simply lay down some parchment and some pie weightsor dry beans and bake until just lightly golden. Fill your pie and follow therest of the recipe as written.Want to make apple pie a little more healthy? Try out these adorable Apple PieBaked Apples! And if you tried making this American classic, let us know howit went in the comments below.Read More + Read Less -Advertisement – Continue Reading BelowCal/Serv: 581Yields: 8Prep Time: 0 hours 45 minsTotal Time: 4 hours 45 minsFor the crust1 c.butter, cut into 1/2″ pieces1 tbsp.apple cider vinegar8 tbsp.ice water (or more, if needed)For the filling3 1/2 lb.assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinlysliced2 tbsp.freshly squeezed lemon juice2 tbsp.all-purpose flour, plus more for rolling1/2 tsp.pure vanilla extract2 tbsp.butter, cut into small pieces1egg beaten with 1 tbsp. water (egg wash)Coarse sugar, for sprinklingThis ingredient shopping module is created and maintained by a third party,and imported onto this page. You may be able to find more information aboutthis and similar content on their web site.Make crust 1. Make crust: Place flour and butter into freezer for 30 minutes before starting crust process. 2. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly. 3. Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks). 4. Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight. 5. On a lightly floured surface, roll out one disc of dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Refrigerate 30 minutes or freeze 10 minutes.Make Filling 1. In a large bowl, toss apple slices with lemon juice, sugar, flour, cinnamon, vanilla, and salt until well combined. Transfer apple mixture into the crust-lined pie dish. Dot all over with butter.Assemble + Bake Pie 1. Preheat oven to 425º with a large baking sheet on the middle rack and lightly grease a 9”-x-1.5” pie dish with cooking spray. 2. Roll out second disc of dough into a 12” circle and drape over apple filling, trim edges to 1”, tuck overhang up and over itself, and crimp edges. 3. Brush with egg wash and make six 2” slots in the center. Sprinkle with coarse sugar. 4. Place pie onto preheated baking sheet and bake 20 minutes, then reduce heat to 375º and bake until golden and bubbly, 40 minutes more. (If edges begin to look dark, cover with foil.) 5. Let cool on a wire rack at least 2 hours before serving.Nutrition (per serving): 581 calories, 7 g protein, is 80 g carbohydrates, 4 gfiber, 38 g sugar, 27 g fat, 17 g saturated fat, 396 mg sodiumThis content is imported from {embed-name}. You may be able to find the samecontent in another format, or you may be able to find more information, attheir web site.Rian Handler Rian Handler is a food writer, editor, and recipe developer witha fierce love for sour gummies.This content is created and maintained by a third party, and imported ontothis page to help users provide their email addresses. You may be able to findmore information about this and similar content at piano.ioAdvertisement – Continue Reading BelowLEAFY ELSTAR APPLE PIE WITH ALL-BUTTER CRUSTLEAFY ELSTAR APPLE PIE WITH ALL-BUTTER CRUST Said the 10 yr old upon tasting the pie: “Mommy, your apple pie exceedsexpectations!”Yes, it was a mighty fine pie and I’d make it exactly the same way again andagain!It all starts with the Apple. In my pie are Elstar apples, which is a varietyoriginating in the Netherlands in Elst in the 1950s. It is a cross betweenGolden Delicious and Ingrid Marie apples. We picked these in Abbotsford atWillow View Farms last week. They are excellent apples eaten out of hand asthey are crunchy and sweet.I have an aversion to soggy crusts. If you’re like me this recipe will pleaseyou because it does everything possible to mitigate the soggy pie crustscenario.I used leaf cutters for my top crust because I didn’t feel like strugglingwith a braided lattice again. It took me only 10 minutes to make this topcrust. The crowning glory is the little bird cut-out. I was tempted to use a Totorocut-out but it just didn’t look right lol! A brushing of egg white and sprinkling of evaporated cane sugar ensures acrunchy crust The recipe called for baking at a high temperature of 425F for 15 minutes andthen turning the oven down to 350F for 45 minutes. After the time was up, Iadded another 15 minutes because I saw the bottom crust wasn’t browned enough.The best thing about using a glass pie plate is that you can easily monitorthe bottom crust during the baking process. The top crust of overlapped pastry leaves are absolutely delicious and crunchywith the sprinkling of sugar. The filling is simply apples, cinnamon and sugar. No extra butter or lemonjuice is neededELSTAR APPLE PIE WITH FLAKEY ALL-BUTTER LEAFY PIE CRUSTFOOD PROCESSOR ALL-BUTTER PIE CRUST * 2 1/2 Cups all – purpose flour (12.5 ounces; 350 grams) * 2 Tbsp sugar (25 grams) * 1 tsp kosher salt (5 grams) * 2 1/2 sticks unsalted butter, cut into 1/4 – inch pats (10 ounces; 280 grams) * 6 Tbsp cold water (3 ounces; 85 milliliters) 1. PREHEAT OVEN TO 425F (400F convection). If you have a sheet pan or a pizza stone/tile, place it on your oven rack to heat. 2. Combine the flour, sugar and salt in a bowl. Scoop out two thirds of the flour mixture into the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough clumps, about 25 pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl. 3. Sprinkle with water; using a rubber spatula, fold and press the dough until it comes together into a ball. Use your hands to form a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and bakingELSTAR APPLE PIE FILLING (REPLACE WITH GOLDEN DELICIOUS IF YOU CANNOT FINDELSTAR) * 8-10 large Elstar apples, peeled, cored and sliced thinly * 1/2 cup evaporated cane sugar * 1/2 teaspoon ground cinnamon 1. Place the sliced apples in a saucepan with the cane sugar and cinnamon. 2. Heat over medium-high heat, stirring occasionally until the apples are translucent and have released their juices 3. If there is a lot of juice in the bottom of the pan, scoop out most of the juice into a small bowl. Create a cornstarch slurry with 1 teaspoon cornstarch and 2 tablespoons water. Pour the slurry into the juice and stir. Then add the mixture back into the pan of apples. Heat, stirring constantly until the apple filling thickens 4. Allow filling to cool in the pot until ready to fill pie crustsELSTAR APPLE PIE * double-crust pie dough (above) * 1 egg white * extra evaporated cane sugar * cooled apple pie filling 1. Roll out one of the pie crust disks between parchment or plastic wrap to fit the bottom of a 9 inch glass pie pan. Roll the edges under itself to fit the pie pan. Make a decorative pattern in the dough with fork or fingers along the rim. 2. Brush the bottom of the pie crust with egg white 3. Pour the apple pie filling onto the bottom crust. 4. Roll out the top crust and use leaf cutters to cut out leaves. Overlap the leaves in a concentric pattern and brush the tops with eggwhite. Sprinkle sugar over the crust. 5. Bake in hot preheated 425F (400Fconvection) oven by placing the filled pie on the heated pizza tile or sheet pan. Bake for 15 minutes 6. Lower oven temperature to 350F (325F convection); baking for a further 45-60 minutes. NB: monitor the bottom crust of the pie through the glass pan and ensure that the crust is a deep golden brown. Cover with foil if you think the top crust is browning too quickly. I had to bake this for 60 min at 325F convection setting. 7. Allow to cool on a rack. 8. Serve warm with vanilla ice cream.

Apple Pie with All-Butter Crust


By Michael Wurm, Jr. Published: January 14, 2014Well, I did it. A Year of Pie has officially begun and I’m officiallyobsessed. I want to make pies all day, every day. Despite being …

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A Year of Pie: Apple Pie with All-Butter CrustWell, I did it. A Year of Pie has officially begun and I’m officiallyobsessed. I want to make pies all day, every day. Despite being a littlenervous since it was my first attempt at pie baking, I found the whole processvery soothing and cathartic. You know … like the scene from Bridesmaids whenKristin Wiig’s character makes the cupcake. Something like that.As you can tell from the title of this post, I decided to start with a prettytraditional pie – apple.Surprisingly, apple pie isn’t among my favorites. However, a warm slice with agiant scoop of vanilla ice cream is not something I would turn down.I originally intended to make this a caramel apple pie. Basically, that wouldinvolve topping the apples with caramel sauce before adding the top crust.However, I got so excited when placing on the top crust that I completelyforgot about the caramel. These things happen.While my mom has a fabulous pie crust recipe, I have decided to try a fewothers before tackling the family favorite. To make this pie I ended up twodifferent recipes. For the crust, I used the All-Butter Crust recipe from TheFour and Twenty Blackbirds Pie Book. For the pie filling, I used the recipefrom Honeysuckle Catering. She recently did two YouTube videos with Margo Trueof Sunset Magazine showiing how to make pie dough and apple pie. Afterwatching both of those videos, I was a little more confident about tacklingthis recipe. Be sure to check them out.Throughout this year I plan to experiment with different pie dough recipesuntil I find the one I like best. However, I do realize that pie dough is kindof a personal thing and people have their favorites. Be it thin, thick, flaky,buttery, etc. – I recommend testing different recipes to find your ownpreferred variety. Kind of like what I’m doing.And, since I am documenting this for my own reference, I will leave a fewnotes at the end of the post detailing my thoughts about flavors, etc. So ifyou are curious about my personal taste notes, you can find those there.

Step 1: Make Dough For Apple Pie Crust


Apple pie dough from scratch is very easy to make! In a food processor,combine the flour, baking powder, salt, butter and water and process until itturns into dough. Shape the dough into 2 disks (for top crust and bottomcrust) and refrigerate.”

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