3-4 lbs. McIntosh apples Cinnamon Nutmeg Butter Pie crust mix 1 beaten egg white Sugar
Peel and core apples. Cut apples into small pieces. Place in large mixing bowl. Sprinkle apples with sugar and toss until they're all coated nicely with sugar. Add cinnamon to taste. Sprinkle 1/4 to 1/2 teaspoon of nutmeg and mix all together.
Place apples in prepared pie crust. Dot the top of apples with butter chunks (small). Cover with top pie crust. Bet egg white and brush on top of pie crust. Sprinkle with sugar. Slit the top.
Bake at 425 degrees for 15 minutes. Lower temperature to 350 degrees and bake another 40 minutes. Serve warm or chilled.
OLD FASHIONED APPLE PIE
Pastry for 2 crust pie 6-7 1/2 c. peeled and sliced apples (1/4 inch slices) 1 c. sugar (more if apples are tartar) 2 tbsp. flour 1 tsp. cinnamon 1/8 tsp. nutmeg 1/4 tsp. salt 2 tbsp. butter
Combine all ingredients, except butter, and place in a pastry lined 9 inch pie plate. Dot with the butter and adjust top crust. Make vents in top. Place in a hot 425 degree oven for 10 minutes and then turn oven down to 275 degrees and bake about 50 minutes longer or until crust is golden brown and apples are tender.
OLD FASHIONED APPLE CRUMB PIE
2/3 c. sugar 2 tbsp. flour 1/4 tsp. cinnamon 1/4 tsp. nutmeg 4 c. peeled, cored & sliced apples 1 deep dish pie crust shell 1/2 c. flour 1/4 c. butter 1/4 c. firmly packed brown sugar
Preheat oven and baking sheet to 400 degrees. In large bowl, combine sugar, flour, cinnamon and nutmeg; mix well. Add apple slices and mix until apples are evenly coated; spoon into pie shell. For crumb topping, in small bowl, combine flour, butter and brown sugar until crumbly. Sprinkle topping over apples. Place pie on baking sheet and bake for 30 to 40 minutes. Allow to cool 1 hour before serving. Top with Cool Whip, if desired.
Old Fashioned Apple Pie
INGREDIENTS:
2 (9 inch) unbaked pie crusts
7 cups peeled, cored and
sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
DIRECTIONS:
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
3.
Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.
Old Fashioned Apple Pie
Crust Ingredients
2 cups all-purpose flour, plus extra for rolling 1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup flour if you don't have almonds) 16 Tbsp (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes 1 teaspoon salt 1 heaping teaspoon brown sugar 3 to 6 Tbsp water, very cold
Filling Ingredients
2/3 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon ground allspice 1/8 teaspoon nutmeg 1/2 teaspoon cinnamon 3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious 1 1/2 tablespoons brandy 1 teaspoon vanilla extract
Egg Wash 1 large egg yolk 1 Tbsp cream
1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
2 Position rack in bottom third of oven and preheat to 375°F.
3 Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
5 Spoon in apple filling, mounding slightly in center. 6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
7 Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F. Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.
Serves 8.
Old fashioned Apple Pie
Pastry
2
cups Gold Medal® all-purpose flour
1
teaspoon salt
2/3
cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/3
to 1/2 cup sugar
1/4
cup Gold Medal® 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.
In medium bowl, mix 2 cups flour and 1 teaspoon salt. 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 cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2.
Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; 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.
3.
Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 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.
4.
In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
5.
Roll other round of pastry into 10-inch round. 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 2- to 3-inch strip of foil to prevent excessive browning.
6.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.
