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    Apple Pie Recipe

    Uploaded by

    Tiffany Gan
    This apple pie recipe calls for a double crust pie with a filling of sliced apples, sugar, flour, cinnamon, nutmeg and salt. The crust is made from flour, sugar, salt, butter, shortening and ice water. The apples are tossed with the sugar mixture before being placed in the pie shell. The top crust is placed over the filling and sealed and slits are cut into the top. The pie bakes for 40-50 minutes until the crust is brown and the filling is bubbling through the slits.

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Apple Pie Recipe

    Uploaded by

    Tiffany Gan
    18 views1 page
    This apple pie recipe calls for a double crust pie with a filling of sliced apples, sugar, flour, cinnamon, nutmeg and salt. The crust is made from flour, sugar, salt, butter, shortening and ice water. The apples are tossed with the sugar mixture before being placed in the pie shell. The top crust is placed over the filling and sealed and slits are cut into the top. The pie bakes for 40-50 minutes until the crust is brown and the filling is bubbling through the slits.

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    This apple pie recipe calls for a double crust pie with a filling of sliced apples, sugar, flour, cinnamon, nutmeg and salt. The crust is made from flour, sugar, salt, butter, shortening and ice water. The apples are tossed with the sugar mixture before being placed in the pie shell. The top crust is placed over the filling and sealed and slits are cut into the top. The pie bakes for 40-50 minutes until the crust is brown and the filling is bubbling through the slits.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18 views1 page

    Apple Pie Recipe

    Uploaded by

    Tiffany Gan
    This apple pie recipe calls for a double crust pie with a filling of sliced apples, sugar, flour, cinnamon, nutmeg and salt. The crust is made from flour, sugar, salt, butter, shortening and ice water. The apples are tossed with the sugar mixture before being placed in the pie shell. The top crust is placed over the filling and sealed and slits are cut into the top. The pie bakes for 40-50 minutes until the crust is brown and the filling is bubbling through the slits.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    pple Pie Recipe (Basic Apple Pie)

    Ingredients: 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 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 Directions: 1. Heat oven to 425 degrees. Filling: 2. Peel, core and slice the apples. Try to keep the size of the slices even. 3. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. 4. Stir in apples. Crust: 5. Measure the flour, sugar and salt together. Stir to combine. 6. Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them. 7. Add the ice water. Mix until the dough holds together (add a bit more water, if necessary). 8. Turn the dough onto a lightly floured surface, knead it together, then divide in half. 9. Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour. 10. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. 11. 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. 12. Pour filling into pastry-lined pie plate. 13. Dot with margarine. 14. 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. 15. Cover with top crust and seal the edges. Cut slits in the top. 16. OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking. 17. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

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