Apple Pie Norske Nook With Basic Pie Crust Recipes

NORWEGIAN APPLE PIE

Steps:

• Preheat oven to 350F/180C/Gas Mark 3.
• Spray an 8-inch pie plate with a non-stick cooking spray.
• Beat the egg whites, sugar, vanilla, and baking powder until smooth and fluffy.
• Beat in the flour until smooth and well blended.
• Stir in the apples.
• Pour into the pie plate and bake for 30 minutes.
• The pie will puff up as it cooks, then collapse as it cools.

BASIC PIE DOUGH FOR APPLE PIE

Steps:

• In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
• Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
• Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

APPLE PIE NORSKE NOOK WITH BASIC PIE CRUST RECIPE

Steps:

• Apple Pie Preheat the oven to 375 degrees. press the bottom crust into the pie tin, and fill with sliced apples. In as small bowl, using your fingers, mix the sugar, flour, cinnamon and nutmeg together. Sprinkle this around and around the apples on top of the pie, and dot with thin slices of butter. Cover with the slitted pie crust, and flute. Sprinkle with a little sugar, and bake 1 hour, until a knife comes out clear. Pie Crust In a bowl, using your fingers, mix the flour, shortening, and salt together until it gets to be a crumbly mixture. Add the cold water, and mix until smooth. (Don't overmix.) Place the dough on a floured table or board. Cover your hands with flour and knead the dough back and forth a few times like you would bread, then spank it. Divide: Take a ball about the size of a tennis ball, make it nice and round in your hand, set it on the floured board, then flatten it, keeping it round. There's no fancy way to roll a crust, just take a floured, wooden rolling pin and roll in every direction so the crust stays round. Keep rolling until the crust is 1 inch bigger all around the pie tin. Lay the bottom crust in the pan. If for a baked single crust, take a fork and poke holes all around the bottom and on the sides. (This will keep it from bulging or bubbling while it bakes.) Now, take your fingers and make a fluted edge around the pie rim. Press your hands around the side of the fluting to get rid of the extra pie crust. Bake at 350 degrees to 375 degrees for 10 to 15 minutes, depending on your oven. I like mine nicely browned, not white. Let it cool, then put the filling in. If you're making an unbaked single crust, lay the bottom crust in the tin (do not poke holes), flute the top, and add the filling. If yoy're making a double crust, lay the bottom crust in the tin, add the filling., then roll out the top crust and make slits. Unfold over the filling and flute. Bake according to the recipe.