Our best apple pie recipe marries sliced tart apples dusted with sugar and spice, all tucked inside cozy, tender, flaky crust. When baked, the juices from the apples turn into a sweet, syrupy-like glaze over the tender apples, for an outstanding dessert with flavor and texture.
“American as apple pie,” is really a misnomer. Apple get their roots in America. They became popular in the America because they were affordable to make and were a terrific way to preserve food, especially during the winter. In World War II, apple pie recipe became associated with home and coziness; as soldiers claimed they were fighting for “mom and apple ”
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Ingredients:
Double-Crust Pastry
- 2 cups plus 2 tablespoons Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 2/3 cup cold 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
How To Make Apple Pie Recipe:
Here are the general steps for how to make apple pie recipe.
Mix the Pastry Ingredients:
Cut the shortening into the flour and salt, using a pastry blender or fork until the particles are small. This distributes the fat from the shortening so that the pastry will be flaky throughout. For the flakiest crust, you’ll want to use ice-cold water when making the pastry. Add a few ice cubes to a cup of water, measuring one tablespoon of the water at a time, so that no part of the dough gets overly wet before the entire pastry dough is moist.
Shape, Chill, and Roll the Dough:
Gather the dough into a ball and divide it to form two hamburger patty-shaped rounds, handling it as little as possible, so it won’t become tough. This makes it easier to roll the dough later when it’s cold. Roll one pastry round (keep the other in the fridge until you roll it later) with a rolling pin on a floured counter, for the bottom crust. Ease it into the apple pie recipe plate.
Mix the Apples and Spices:
Roll the remaining pastry round like the one for the bottom crust. Cut slits into the pastry using the tip of a paring knife to allow steam to escape from the apples during baking, so the crust won’t get soggy. Cover the edge with foil to prevent it from getting overdone while baking.
Bake the Pie:
Bake 25 minutes. Remove the foil and continue baking 15 to 25 minutes longer or until the crust is golden brown and juice begins to bubble through the slits in the crust.
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The Best Apples for this Apple Pie Recipe:
The best apples pie recipe to use for pies are those that are tart in flavor and hold up to baking they don’t get mushy or mealy in texture. With the sugar that’s added to the pie filling, tart apples provide the perfect balance in flavor for the best-tasting apple pie. You can use either variety or a combination of the two, to get to 8 cups of apple slices. Or for the freshest pie you can make head to your local apple orchard for freshly picked apple pie recipe. Check out our baking with apples pie recipe article for even more information for choosing the perfect apples for baking.
Instruction:
Step: 1
IIn 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, 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 necessaryusing pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 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
Step: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.
Step: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 apple pie recipe plate. Unfold and ease into plate, pressing firmly against bottom and side.
Step: 4
Roll other round of pastry. 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 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
FAQs:
What is Shortening?
Shortening is a solid fat made from vegetable oils. You will find it in the baking aisle. Store in the refrigerator, as it needs to be cold to work the best without being sticky. It’s our top choice for making pies, as its flavorless so it doesn’t add any unwanted tastes to your pie crusts so that the filling flavors can shine.
How To Make Apple Pie Not Soggy?
For a tender and flaky pie crust, start with the right pan. Heat resistant glass apple pie recipe plates are our top choice for baking pies. If you don’t have one of these, use a dull aluminum pan.
How To Tell When Apple Pie is Done?
Use the visual cues as well as time to determine if theapple pie recipe is done or not. Once the foil has been removed and the pie has baked 15 additional minutes, check for both visual doneness cues. If possible, avoid opening the oven door and look for these cues through the oven window..
What is the Best Way to Cut Apple Pie?
Pie that is room temperature or warm will be easier to cut than hot pie and will make the nicest-shaped pieces. Use a sharp, serrated knife to cut through the crusts and filling without making it crumbly. Lift the piece of apple pie recipe from the pie plate with a pie or cake server (a triangular-shaped spatula).
conclusion:
Apple pie recipe is a natural choice to make for veterans day, but it’s also perfectly patriotic for a summer holiday. Make one for Sunday dinner, to celebrate an anniversary, or to bring to a potluck, and instantly, the meal becomes more special.
