Apple pie

Pie Crust Ingredients

2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water
hint: If this is your first time making this pie crust, make a double batch to be sure you
have enough crust.
Pie Crust Mix
First Step: Mixing the Pie Crust Ingredients
Warm the butter in the microwave until it is soft, but not melted.
Mix in a large bowl:
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
Then cut in using the dough blender:
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water
Wrap Pie Crust Dough
Second Step: Chill the Pie Dough
Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes,
while you make the pie filling.

Now that the pie crust is complete, let's make the world's best apple pie filling. You may
use any type of apples, but tart apples work the best.
Apple Pie Filling Ingredients
5 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
1 Tablespoon Lemon Juice
Apples for Apple Pie Filling
First Step: Slice Apples
Peel and slice your apples.
Soak them in water with a tablespoon of lemon juice. This will prevent the first apples cut
from turning a funky color.
Apple Coating for Pie
Second Step: Mix Filling
Mix in large mixing bowl:
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
Mixed Apple Coating
Once you have finished mixing these ingredients together, they should resemble the
picture to the left.

Apples and mixture

Third Step: Mix Apples
Now, drain the water off of the apples and mix them with the spices.
Now that you have made the pie dough and apple filling, let's put this pie together! Make
sure your pie crust has been at least 20 minutes in the refrigerator before assembling the
pie.

Apple Pie Crust

First Step: Cut
Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.

Rolling Pie Crust

Second Step: Rolling Pie Crust
Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.

Crust in Pie Pan

Third Step: Putting Crust in Pie Pan
Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your
pie pan.
Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the
bottom of the crust. This will let the steam out as the pie bakes.

Filling pie with apples

Four Step: Filling Apple Pie
Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling.
This will give the filling rich flavor.

Cover Filling With Crust

Fifth Step: Putting Top Pie Crust On Pie
Ok, we're almost done!
Roll out the remaining pie dough and place it on top.

Edge of Crust
Six Step: Forming Edge of Pie Crust
Create a pattern around the edge of the pie by using the back of a knife.
Tinfoil
First Step: Baking Apple Pie
Cut long strips of tinfoil and place them around the edge of the pie.
This will prevent the crust's edge from burning while it bakes. You will want to take the
tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a
golden brown edge.
Bake your pie at 400 degrees for 50-60 minutes.
hint: Place a cookie sheet covered in tinfoil on the lowest oven rack (not on the same rack
as the pie) to prevent any overflow from reaching the bottom of the oven--easy cleanup!

Apple Pie
Second Step: Brush With Egg White
For a glossy effect, brush a small portion of egg white on top of the crust when you
remove the tinfoil.
Apple Cranberry Pie with Orange Pastry Crust
Crust:
1 1/4 cups all-purpose flour
1 teaspoon finely grated orange zest
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup butter-flavored shortening
1 1/2 tablespoon reconstituted orange juice
1 1/2 tablespoon cold water
Filling:
1 cup cranberries
3 cup sliced peeled apples
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 tablespoons butter
To make the crust:

Combine flour, orange zest, sugar and salt in a mixing bowl; stir to blend. Using pastry
blender or two knives, cut shortening into flour mixture until it resembles coarse meal.
Combine orange juice with cold water. Add juice/water by tablespoons, mixing gently
with a fork just until dough begins to hold together in clumps. If necessary, an extra
tablespoon water may be added. Gather dough and shape in a flat round disk. Chill at
least 1 hour. On lightly floured wax paper roll dough to about 1/8 inch, in big enough
circle to overhang pie plate by 1 1/2 inches to 2 inches. Ease pastry into pie plate, being
careful not to stretch dough and fold pastry under at edge. Pinch bottom and sides. Make
another round of crust to place on top of the pie.
To make the filling and assemble the pie:
Preheat oven to 400 F. Combine cranberries, apples, sugar, flour and salt. Mix well. Pour
into crust. Cover with top crust, crimp decoratively. Cut vents in top. Bake 50 minutes or
until apples are tender.
Kentucky Apple Festival Apple Pie
1/3 cupShortening
1/3 c Butter
2 c Flour
1/3 c Boiling water
1/2 ts Salt
1/2 ts Baking powder
1 x 7 ea Granny smith apples
1 ts Cinnamon
1 1/2 tb Butter
3/4 to 1 c sugar
Crust: Mix shortening,1/2 cup butter and flour.Add boiling water,salt and baking
powder.Mix well.Separate into 2 balls; place between 2 pieces of wax paper;roll. Filling:
Peel,core and slice apples.Lightly mix cinnamon and sugar with the apples.Heap into
pastry lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping crust;slit to allow
steam to escape.Bake 60 to 75 minutes @ 425 degrees
French Apple Pie
6 cups apples, tart,sliced & pared
1 1/4 teaspoons cinnamon, ground
1/4 teaspoon nutmeg, ground
3/4 cup milk
2 tablespoons margarine or butter, softened
2 eggs

 1 cup sugar
1/2 cup Bisquick or baking mix Streusel
1 cup Bisquick or baking mix
1/2 cup nuts, chopped
1/3 cup brown sugar, packed
3 tablespoons margarine or butter, firm
Directions
1. Preheat oven to 325 degrees F.
2. Grease pie plate, 10" x 1 1/2".
3. Mix apples and spices; turn into plate.
4. Beat remaining ingredients except for Streusel till smooth; 15 seconds in blender or 1
minute with hand beater.
5. Pour into plate.
6. Sprinkle with Streusel.
7. Bake till a knife inserted in the center comes out clean, 55-65 minutes; cool.
8. For the Streusel--------------------.
9. Mix Bisquick, chopped nuts, brown sugar and margarine till crumbly.
Note: I dont do 2 crust pies.
Pastry for 2 crusts (recipe below)
7 cups sliced, peeled baking apples (Granny Smith or Jonathan work best)
2 tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 egg yolk
1 tablespoon water

Directions:
1. In a large bowl, toss the sliced apples with lemon juice.
2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a
fork or by hand.
5. In a small bowl, beat the egg yolk and water. Brush mixture over top crust.
6. Bake at 425 degrees for 15 minutes.
7. Reduce heat to 350 degrees and bake 40-45 minutes more or until crust is golden and filling is bubbly.
Flaky Pastry Pie Crust Recipe
Makes two 9-inch pie crusts
Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water

Directions:
1. Combine the flour and salt in a large bowl.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.
4. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.
5. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate.
6. Place crust in pie plate, pressing evenly into the bottom and sides.

BASIC APPLE PIE

RECIPE
8 servings
This is my mom's recipe for apple pie (I've even
successfully made it a few times!) You can make the

crust or you can use a premade one.

CRUST (recipe makes one double crust):

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.

Add the chilled butter pieces and shortening to the bowl. Cut them in with
a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more
water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide
in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half
an hour.
Roll out one of the disks on a lightly floured surface until you have a circle
that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges
with a sharp knife (parents only). Return it to the refrigerator until you are
ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers
to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

Heat oven to 425 degrees.

Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.

Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too
much browning.
Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble
through slits in crust.

6 biji epal hijau, dikupas kulit, potong 12 setiap 1 biji epal

200 g gula pasir
50 g kismis
20 g tepung jagung, bancuh dgn sedikit air
UNTUK DOH PIE :500 g tepung halus (tepung gandum pun boleh......)
200 g mentega
2 biji telur Gred A, dikacau sedikit
250 g gula halus

Cara-cara
1.
Dalam periuk masak gula pasir hingga cair dan keperangan. Masukkan epal dan
kismis. Gaul rata. Masukkan bancuhan tepung jagung dan masak hingga pekat.
Sejukkan.
2.
Untuk doh pula, ayak tepung dan gaulkan dengan gula halus hingga rata.
Masukkan mentega dan gaul hingga menjadi seakan2 serbuk roti. Tuang telur yg
telah dikacau tadi sedikit demi sedikit sambil digaul hingga terhasil doh yg tidak
melekat dimangkuk adunan. Jangan bimbang jika telur tidah habis digunakan.
Bungkus dgn plastik dan sejukkan 30 minit.
3.
Selepas 30 minit keluarkan doh dan biarkan sebentar. Kemudian canai doh
diantara 2 plastik hingga menjadi kurang lebih 1/2 cm tebal. Doh mesti dicanai
lebih besar dari mangkuk pie.
4.

Perlahan-lahan tanggalkan plastik bahagian atas dan dgn cermat terbalikkan doh
ke dalam mangkuk pie. Ratakan perlahan2 hingga menutupi kesemua bahagian
dalam mangkuk itu. Potong lebihan doh. Tuangkan inti yang telah sejuk.
5.
Tutup permukaan pie dgn lebihan doh, buat cara sama seperti cara no.4. Sapu dgn
kuning telur dan larikkan dgn garfu secara bersilang utk menghasilkan corak.
Bakar dalam oven yg telah dipanaskan pada suhu 175C selama 30 minit.
6.
Sejukkan pie sebelum dipotong. Selok2nya gunakan tin khas untuk membuat pie
atau quiche yg dasarnya boleh ditanggal keluar.
Bahan-bahannya
Tepung serbaguna
mentega (blh jugak menggunakan shortening)
1 sudu garam
1/2 cawan air sejuk
3 biji apple hijau dibuang kulit dan dipotong dadu
1/3 cawan gula pasir
1/2 sudu serbuk kayu manis
minyak untuk menggoreng
Cara-caranya

1. Kupas kulit epal dan potong dadu. Campurkan gula dan serbuk kayu manis.
Di atas kuali masak dengan menggunakan api yang kecil. Masak sehingga ia
lembut, dan lenyek 1/4 dengan garfu dan yang lebihan biarkan ia berketul.
Kita nak buat apple pie McD kan so kena ikut macam McD sikit.2. Ayak
tepung dan garam. Potong mentega yang masih beku. Gaul mentega dengan
tepung. Gunakan hujung jari dan ramas sehingga adunan bergentel.
Masukkan air dan gaul dengan garfu.
2. Canai atas papan. Potong panjang 8 inci lebar 6 inci macam McD punya pie le.
Letakkan inti epal ditengah pastry. Gunakkan air sejuk di tepi pastry dan lipat
kemudian tekan dengan garfu sekeliling pastry agak2 setengah inci.
3. Panaskan minyak dalam kuali, api sederhana besar. Goreng pie, satu persatu.
2-3 minit untuk satu belah pie sampai masak dan kekuningan. Toskan atas
tisu serap minyak.
Tips: untuk mendapatkan hasil pie yg rangup, simpan apple pie di dlm fridge 15
minit sbl digoreng.
APPLE PIE GORENG ala McD
Bahan-bahannya
2 cawan tepung serbaguna

1/2 cawan shortening atau (mentega) (Kalau mentega mesti dalam keadaan beku)
1 sudu teh garam
1/2 cawan air sejuk
2 biji epal hijau
1/3 cawan gula
1/2 sudu teh serbuk kayu manis
1 cawan minyak sayuran
Cara-caranya
1. Kupas kulit epal dan potong dadu. Campurkan gula dan serbuk kayu manis. Di
atas kuali masak dengan menggunakan api yang kecil. Masak sehingga ia lembut,
dan lenyek 1/4 dengan garfu dan yang lebihan biarkan ia berketul. Kita nak buat
apple pie McD kan so kena ikut macam McD sikit.
2. Ayak tepung dan garam. Potong shortening/ atau mentega yang masih beku. Gaul
shortening/ mentega dengan tepung menggunakan "rub in" method. Gunakan
hujung jari dan ramas sehingga adunan bergentel. Masukkan air dan gaul dengan
garfu.
3. Canai atas papan. Potong panjang 8 inci lebar 6 inci macam McD punya pie le.
Letakkan inti epal ditengah pastry. Gunakkan air sejuk di tepi pastry dan lipat
kemudian tekan dengan garfu sekeliling pastry agak2 setengah inci.
4. Panaskan minyak dalam kuali, api sederhana besar. Goreng pie, satu persatu. 2-3
minit untuk satu belah pie sampai masak dan kekuningan. Toskan atas tisu serap
minyak. Boleh taburkan gula atasnya sebelum makan. Best makan bila panas. BE
CAREFUL FILLING CONTENTS MAY BE HOT << macam McD la.
Tips: Selalu saya simpan pastry yang telah diisi inti epal dalam freezer sekejap
agak2 15 minit. Keluarkan kemudian terus goreng, method ini untuk mendapatkan
pastry yang ranggup. Inti epal mestilah tidak terlalu basah takut kulit pastry lembik.
Minyak mesti panas betul, sebaik2nya goreng dalam minyak yang banyak. Inti pie ni
agak sedikit, so saya sarankan kengkawan semua tambahkan epal menjadi empat
bijik dan gula 3/4 cawan.
Apple pie

Ingredients
(APPLE PIE Berukuran 24 cm diameter)
250g tepung gandum
150g butter yang sejuk
2 sudu besar gula
secubit garam
750g Apple
25g halia
2 sudu besar air limau

1 sudu kecil serbuk kayu manis

3 sudu besar gula
1 sudu besar tepung jagung
3 sudu besar Apple jam

Directions
1. Potong butter agak kecil sedikit, masukkan tepung,2 sudu besar gula dan
garam.Tambahkan 2-3 sudu besar air sejuk, uli hingga doh lembut. Tutup dan sejukkan doh
dalam peti sejuk selama 1 jam.
2. Apple di kupas kulit dan dipotong nipis.Halia di kupas dan di racik halus. Masukkan air
limau, serbuk kayu manis, 3 sudu besar gula dan tepung jagung kedalam hirisan apple dan
halia, gaul rata rata.
3. Bahagikan doh kepada 2 bahagian, salah satu darinya agak kecik sedikit. Canaikan doh
yang lebih besar kemudian masukkan dalam acuan pie dan biarkan doh menutupi tepi acuan.
4. Masukkan campuran Apple kedalam acuan.
5. Canai nipis adunan doh satu lagi dan tutupkan ke atas pie.Lekatkan dengan menyapukan
sedikit air ke atas doh.Tekan rapat sambil dibentukkan seperti ombak disekeliling acuan pie.
Cucuk atas pie dengan garpu beberapa kali supaya wap dapat keluar semasa pie dibakar.
6. Bakar Pie dalam ketuhar 200 selama 40-45 minit.
7. Sapu pie dengan jam apple panas panas.
Tip : sesuai dimakan dengan whipped cream atau sos vanille.
Pai Epal
Bahan2: 1) Adunan Untuk Kulit Pai
300gm tepung gandum
sudu garam halus atau secukup rasa
150gm mentega
1 biji kuning telur
Sedikit susu cair atau kuning telur untuk sapu
2) Isi Pai
3 sudu mentega
750gm buah epal hijau dipotong dadu
100gm gula pasir
sudu serbuk kulit kayu manis
3) Bahan Untuk VLA
350ml susu
40gm tepung kastard
50gm gula pasir
2/3 sudu esen vanilla
2 biji kuning telur

Cara Membuatnya: 1) Adunan Kulit Pai

Adukkan tepung, garam dan mentega. Tambahkan kuning telur dan esen vanilla. Adukkan rata.
Bungkus dengan plastik dan simpan dalam peti sejuk.
2) Isi Pai
Panaskan mentega. Masukkan epal. Masak hingga 2-3 minit. Masukkan gula. Masak dengan api
yang perlahan sambil diaduk. Tambahkan serbuk kulit kayu manis. Angkat dan dinginkan.
3) VLA
Larutkan tepung kastard dengan susu. Masukkan gula dan esen vanilla. Masak dengan api kecil
sambil dikacau. Angkat dan dinginkan. Masukkan kuning telur dan aduk rata.
Sambil tu siapkan loyang pembakar. Sapukan dgn mentega dan letakkan kertas minyak. Tutup
dengan adunan kulit pai. Ratakan. Masukkan isi pai dan lapisi dengan VLA. Ratakan. Tutup VLA
dengan kulit pai. Buat hiasan tepi pai sesuka hati anda. Sapukan permukaan kulit pai ngan kuning
telur. Masukkan dalam oven dan bakar selama lebih kurang 40 minit hingga kuning keemasan.
Hidangkan semasa masih panas..

Home-made 2-crust Apple Pie Recipe With Fresh Apples & Raisins
(this is good for a rounded 10-inch pie pan with a depth of 1.25")
Ingredients:

(A) For Pastry

600 gm plain wheat flour + 2 teaspoon baking powder + 1/2 teaspoon salt
454 gm butter (should be somewhat chilled but soft enough to be cut through
with a knife)
2 teaspoons vanilla essence + 4 tablespoons cold water
(B) For Filling
6 medium-sized Granny Smith green apples
150-200 grams raisins or sultanas

10 tablespoons sugar (or more, as preferred)

Preparation:
(A) To prepare pastry (use the shortcrust pastry method)
1. Sift flour mixture, with the sieve held high above the bowl, to allow as much air to
be incorporated as possible. Do it twice.
2. Cut the butter into small cubes and add to the flour. Continue cutting the butter
into the flour until well blended. Then, rub butter into flour lightly and gently
with fingertips, until mixture resembles breadcrumbs, lifting it high while doing
so.
3. Add vanilla essence mixture, 1 tablespoon at a time sprinkling evenly all round
and gathering the crumbs all together with your fingertips to form a ball of dough
which should leave the bowl clean.
4. Cover it with a wrap and leave it to rest in the fridge for 20-30 mins as advised by
experts, though I usually omit this step and use it straightaway.
5. Divide the dough into 2 parts, with one part slightly larger than the other. Turn
out the larger dough onto a lightly floured surface. With a lightly flour-dusted
rolling pin, roll it out into a roundish-shaped pastry, 12-inch diameter (large
enough to line the pie pan with an overhang of 1/2 inch) and 1/8 inch thick. You'd
need to re-dust the rolling pin a few times with flour to prevent the pastry from
sticking. (tip: I usually have the dough rolled onto a lightly floured aluminium foil
placed on a hard surface so that the pastry can be easily lifted to invert over the
pie dish as seen in the images below).

6. Gently lift the pastry with the aluminium foil and invert it to fit the inside of the
pie pan. Or you can wrap the pastry around the flour-dusted rolling pin and
unroll it onto the pan.
7. Take the second smaller dough and roll it out thinly like the other larger dough,
to form a slightly smaller rounded pastry that is large enough to cover the apple
filling. Keep aside while you prepare the filling.

(B) To prepare apples for filling and complete the whole preparation
1. Wash apples and use a peeler to remove skin of apples.
2. Slice each apple with a slicer until all have been sliced. Alternatively, slice apples
with a knife if you prefer them thicker.
3. Roughly divide into 3 equal amounts.
4. Spread apple slices to line the base pie crust, alternating with sugar and raisins in
this order first apple, followed with sprinkling of about 3 tablespoons sugar and
raisins, repeat and end with apple layer, and topped with sugar.

5. Gently lift the second rolled-out pastry at item A7. above and cover the
apple/raisin filling, carefully sealing both edges of the base and top pastry layers
together. Pinch its edge to design as desired. In my example, I've crimped the
edge using my thumb and forefinger of my left hand and the forefinger of my
right hand, making a v-shaped pattern all round the edge which is kept slightly
higher than the pie pan. Chill the whole thing for half an hour before baking (this
is really optional, something I learnt from some other biscuit recipes that it'll
result in a mouth-crumbling texture and have always applied it here)

6. Remove from fridge. Make few slits on top of pie crust to allow steam to escape
during baking and lightly glaze with beaten egg yolk. Bake in a preheated oven for
an hour at 370 degrees F, then at reduced heat of 350 deg F for another 30 mins
or until the crust turns golden brown.
7. Serve warm or cold with custard or ice-cream.