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ISO: ISO: your favorite T&T apple pie...
- Thread starter cheezz
- Start date
In Search Of:
sandi-in-hawaii
Well-known member
cheezz, it sure sounds like apple pie is all about the technique and not the RECIPE...
I think the "pie" part of the apple pie is one of those things where you may start off with a "recipe", but it's really just a guideline, since there really isn't just one way to make a pie.
I love all of these tips - do it a couple of times and it'll become like second nature.
It's kinda like having your grandma standing over your shoulder, teaching you all the things you can never find in a cold, inanimate cookbook!
I just love this place!!!
I think the "pie" part of the apple pie is one of those things where you may start off with a "recipe", but it's really just a guideline, since there really isn't just one way to make a pie.
I love all of these tips - do it a couple of times and it'll become like second nature.
It's kinda like having your grandma standing over your shoulder, teaching you all the things you can never find in a cold, inanimate cookbook!
I just love this place!!!
My fav: Dutch Apple Pie
I've never cared for the texture of baked apples, I much prefer the filling be pre-cooked before baking. This one hits it just right - from CI (I think):
Dutch Apple Pie
The most efficient way to make this pie is to use the dough's chill times to peel and
core the apples and prepare the streusel, then cook the apples while the dough
prebakes. Use ceramic or metal pie weights for prebaking the pie shell. If you don't
own any, rice or dried beans can stand in, but since they're lighter than pie weights,
be sure to fill up the foil-lined pie shell completely. For a finished look, dust the
pie with confectioners' sugar just before serving.
Dutch Apple Pie
Pie Dough
1 1/2 c all-purpose flour
1 T sugar
1/2 t salt
4 T vegetable shortening, chilled in the refrigerator for at least 30 minutes
4 T chilled butter
4-6 T ice water
Apple Filling
2 1/2 lbs (about 5 medium) Granny Smith apples
2 lbs (about 4 medium) McIntosh apples
1/4 c sugar
1/2 t ground cinnamon
1/8 t salt
2 T unsalted butter
3/4 c golden raisins
1/2 c heavy cream
Streusel Topping
1 1/4 c all-purpose flour
1/3 c light brown sugar, packed
1/3 cup granulated sugar
1 T cornmeal
7 T unsalted butter, melted
For the pie dough:
Pulse flour, sugar, and salt in bowl of food processor fitted with steel blade
until combined. Add shortening and butter and process until mixture is pale yellow,
rides up sides of bowl, and resembles coarse crumbs with butter bits no larger
than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
Sprinkle 4 tablespoons ice water bit by bit over mixture; with rubber spatula, use
folding motion to evenly combine water and flour mixture until small portion of dough
holds together when squeezed in palm of hand (dough should feel rather wet). Add
up to 2 tablespoons more ice water if necessary. turn dough onto clean, dry work
surface; gather and gently press together into cohesive ball and flatten into 4-inch
disk. Wrap in plastic wrap and refrigerate 1 hour, or up to 2 days, before rolling.
Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand
at room temperature until malleable). Roll out on lightly floured work surface or
between two large sheets of parchment paper to 12-inch disk. Transfer dough to pie
plate by rolling dough around rolling pin and unrolling over 9-inch pie plate, or by
folding dough in quarters, then placing dough point in center of 9-inch pie plate
and unfolding. Working around circumference of pie plate, ease dough into
pan corners by gently lifting dough edges with one hand. Trim dough edges to extend
about 1/2 inch beyond rim of pan. Fold overhang under itself; flute dough as
desired, refrigerate or freeze dough-lined pie plate until firm, about 1 hour in
refrigerator or 30 minutes in the freezer.
Adjust oven rack to lower middle position and heat oven to 425 degrees F. Remove
dough-lined pie plate from refrigerator or freezer and press doubled 12 inch piece
heavy-duty foil inside pie shell and fold edges of foil to shield fluted edges;
distribute 2 cups ceramic or metal pie weights over foil. Bake, leaving foil and
weights in place until dough looks dry and is light in color, 20 to 25 minutes.
Carefully remove foil and weights by gathering corners of foil and pulling up
and out. Continue to bake until pie shell is golden brown, 10 to 15 minutes longer.
Remove from oven.
For the apple filling:
Peel, quarter, and core apples, slice each quarter crosswise into pieces 1/4 inch
thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter
in large Dutch oven over high heat until foaming subsides; add apples and toss to
coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until
apples are softened, about 5 minutes. Stir in raisins; cook covered, stirring
occasionally, until Granny Smith apple slices are tender and McIntosh apple slices
are softened and beginning to break down, about 5 minutes longer.
Set large colander over large bowl; transfer cooked apples to colander. Shake
colander and toss apples to drain off as much juice as possible. Bring drained
juice and cream to boil in now empty Dutch oven over high heat; cook, stirring
occasionally, until thickened and wooden spoon leaves trail in mixture, about 5
minutes. Transfer apples to prebaked pie shell; pour reduced juice mixture over and
smooth with rubber spatula.
For the streusel topping:
Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and
toss with fork until evenly moistened and mixture forms many large chunks with pea-
sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and
spread streusel in even layer on baking sheet. Bake streusel until golden brown,
about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now
empty baking sheet and bake until streusel topping is deep golden brown, about 10
minutes. Cool on wire rack and serve.
Serves 8
I've never cared for the texture of baked apples, I much prefer the filling be pre-cooked before baking. This one hits it just right - from CI (I think):
Dutch Apple Pie
The most efficient way to make this pie is to use the dough's chill times to peel and
core the apples and prepare the streusel, then cook the apples while the dough
prebakes. Use ceramic or metal pie weights for prebaking the pie shell. If you don't
own any, rice or dried beans can stand in, but since they're lighter than pie weights,
be sure to fill up the foil-lined pie shell completely. For a finished look, dust the
pie with confectioners' sugar just before serving.
Dutch Apple Pie
Pie Dough
1 1/2 c all-purpose flour
1 T sugar
1/2 t salt
4 T vegetable shortening, chilled in the refrigerator for at least 30 minutes
4 T chilled butter
4-6 T ice water
Apple Filling
2 1/2 lbs (about 5 medium) Granny Smith apples
2 lbs (about 4 medium) McIntosh apples
1/4 c sugar
1/2 t ground cinnamon
1/8 t salt
2 T unsalted butter
3/4 c golden raisins
1/2 c heavy cream
Streusel Topping
1 1/4 c all-purpose flour
1/3 c light brown sugar, packed
1/3 cup granulated sugar
1 T cornmeal
7 T unsalted butter, melted
For the pie dough:
Pulse flour, sugar, and salt in bowl of food processor fitted with steel blade
until combined. Add shortening and butter and process until mixture is pale yellow,
rides up sides of bowl, and resembles coarse crumbs with butter bits no larger
than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
Sprinkle 4 tablespoons ice water bit by bit over mixture; with rubber spatula, use
folding motion to evenly combine water and flour mixture until small portion of dough
holds together when squeezed in palm of hand (dough should feel rather wet). Add
up to 2 tablespoons more ice water if necessary. turn dough onto clean, dry work
surface; gather and gently press together into cohesive ball and flatten into 4-inch
disk. Wrap in plastic wrap and refrigerate 1 hour, or up to 2 days, before rolling.
Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand
at room temperature until malleable). Roll out on lightly floured work surface or
between two large sheets of parchment paper to 12-inch disk. Transfer dough to pie
plate by rolling dough around rolling pin and unrolling over 9-inch pie plate, or by
folding dough in quarters, then placing dough point in center of 9-inch pie plate
and unfolding. Working around circumference of pie plate, ease dough into
pan corners by gently lifting dough edges with one hand. Trim dough edges to extend
about 1/2 inch beyond rim of pan. Fold overhang under itself; flute dough as
desired, refrigerate or freeze dough-lined pie plate until firm, about 1 hour in
refrigerator or 30 minutes in the freezer.
Adjust oven rack to lower middle position and heat oven to 425 degrees F. Remove
dough-lined pie plate from refrigerator or freezer and press doubled 12 inch piece
heavy-duty foil inside pie shell and fold edges of foil to shield fluted edges;
distribute 2 cups ceramic or metal pie weights over foil. Bake, leaving foil and
weights in place until dough looks dry and is light in color, 20 to 25 minutes.
Carefully remove foil and weights by gathering corners of foil and pulling up
and out. Continue to bake until pie shell is golden brown, 10 to 15 minutes longer.
Remove from oven.
For the apple filling:
Peel, quarter, and core apples, slice each quarter crosswise into pieces 1/4 inch
thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter
in large Dutch oven over high heat until foaming subsides; add apples and toss to
coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until
apples are softened, about 5 minutes. Stir in raisins; cook covered, stirring
occasionally, until Granny Smith apple slices are tender and McIntosh apple slices
are softened and beginning to break down, about 5 minutes longer.
Set large colander over large bowl; transfer cooked apples to colander. Shake
colander and toss apples to drain off as much juice as possible. Bring drained
juice and cream to boil in now empty Dutch oven over high heat; cook, stirring
occasionally, until thickened and wooden spoon leaves trail in mixture, about 5
minutes. Transfer apples to prebaked pie shell; pour reduced juice mixture over and
smooth with rubber spatula.
For the streusel topping:
Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and
toss with fork until evenly moistened and mixture forms many large chunks with pea-
sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and
spread streusel in even layer on baking sheet. Bake streusel until golden brown,
about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now
empty baking sheet and bake until streusel topping is deep golden brown, about 10
minutes. Cool on wire rack and serve.
Serves 8
dianncy1964
Well-known member
REC: Sour Cream Apple Pie ~ my favorite
SOUR CREAM APPLE PIE
Preheat oven 400º
Ingredients:
2 Tablespoons flour (sifted)
1/8 teaspoon salt (little less is optional, can eliminate salt)
¾ cup sugar
1 egg (can use just white or egg substitute)
1 cup sour cream (*optional: fat free or light)
1 teaspoon vanilla
¼ teaspoon nutmeg (little more is optional)
¼ teaspoon cardamom (*optional)
4 apples peeled, cored, and sliced-then cut in half (chunks): gala apples best
9 inch pastry pie shell: use Pastry for One-Crust Pie recipe
CRUMB TOPPING:
1/3 cup sugar
1/3 cup flour
1 teaspoon cinnamon
¼ cup shortening / margarine **please use little less than ¼ cup, add little in at a time, until you have the right
consistency- you will not use all of ¼ cup of shortening / margarine.
Step 1
In a large bowl, sift together the: flour, salt, and sugar.
Step 2
Add the egg, (or egg white, or egg substitute) vanilla, and nutmeg.
Step 3
Beat to a smooth, thin batter. Stir in the apples. Pour into the pastry shell and bake for 15 minutes.
Step 4
Reduce the oven temperature to 350º and bake for 30 minutes.
Step 5
Prepare the Crumb Topping. In a small bowl, add the sugar, flour, and cinnamon. Add the shortening / margarine, a little at a time, until the right consistency, will not use all f ¼ cup of shortening / margarine. Use a fork when adding in the shortening / margarine. The Crumb Topping should resemble small peas and slightly powdery -once it looks like this STOP! adding the shortening / margarine into mixture.
Step 6
After Sour Cream Apple Pie has cooked for 30 minutes at 350º, take out of oven and place on trivet.
Step 7
Right away sprinkle Crumb Topping over the pie. Increase oven temperature to 400º, place Sour Cream Apple Pie back in oven and bake for 10 minutes, or until golden brown.
SOUR CREAM APPLE PIE
Preheat oven 400º
Ingredients:
2 Tablespoons flour (sifted)
1/8 teaspoon salt (little less is optional, can eliminate salt)
¾ cup sugar
1 egg (can use just white or egg substitute)
1 cup sour cream (*optional: fat free or light)
1 teaspoon vanilla
¼ teaspoon nutmeg (little more is optional)
¼ teaspoon cardamom (*optional)
4 apples peeled, cored, and sliced-then cut in half (chunks): gala apples best
9 inch pastry pie shell: use Pastry for One-Crust Pie recipe
CRUMB TOPPING:
1/3 cup sugar
1/3 cup flour
1 teaspoon cinnamon
¼ cup shortening / margarine **please use little less than ¼ cup, add little in at a time, until you have the right
consistency- you will not use all of ¼ cup of shortening / margarine.
Step 1
In a large bowl, sift together the: flour, salt, and sugar.
Step 2
Add the egg, (or egg white, or egg substitute) vanilla, and nutmeg.
Step 3
Beat to a smooth, thin batter. Stir in the apples. Pour into the pastry shell and bake for 15 minutes.
Step 4
Reduce the oven temperature to 350º and bake for 30 minutes.
Step 5
Prepare the Crumb Topping. In a small bowl, add the sugar, flour, and cinnamon. Add the shortening / margarine, a little at a time, until the right consistency, will not use all f ¼ cup of shortening / margarine. Use a fork when adding in the shortening / margarine. The Crumb Topping should resemble small peas and slightly powdery -once it looks like this STOP! adding the shortening / margarine into mixture.
Step 6
After Sour Cream Apple Pie has cooked for 30 minutes at 350º, take out of oven and place on trivet.
Step 7
Right away sprinkle Crumb Topping over the pie. Increase oven temperature to 400º, place Sour Cream Apple Pie back in oven and bake for 10 minutes, or until golden brown.