De Lish Ous Apple Pie Recipes

DE-LISH-OUS APPLE PIE

Steps:

• 1. 8 big apples, macintosh are best. Peel core and slice them into a bowl. In a separate bowl put 1-1/2 cups sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 3 tablespoons flour. Mix up the dry ingredients and then add ½ stick melted butter to the sugar and spices. Mix it up well so all the dry stuff has a tiny bit of butter mixed in. Now mix the sugar spices and butter in with your apples. Give them a good stir so all the apples have some sugar and spices on them.
• 2. 3-1/2 cups flour, 1 teaspoon salt, 1-1/2 cups Crisco. Mix the salt and flour together in a big bowl. Dump the Crisco in and using 2 butter knives cut the Crisco into tiny (about the size of a pea) pieces. You have seen me do this a million times so you know how its done. Next add in a glass of ice cold water a little bit at a time, as you do keep stirring the Crisco and flour until it all turns into a big ball. Remember, just add a little water at a time. Next separate the ball of crust into two equal size balls, sprinkle a little flour on the outside of them and slap them into a tighter ball to get out the air.
• 3. Now sprinkle some flour on the counter or a big cutting board and place 1 of the balls of crust into the center. Roll it out slowly until you have just enough so this it will hang over the edges of the pie plate. Put it in the plate and gently press it into the corners with your knuckle. When you move from the counter to the pie plate, be careful not to break it. Now put in your apples and spices. Next roll out the second piece of crust same as the first and place it over the top. Push the edges down so the top crust seals with the bottom one. Now take a knife and trim away any excess crust hanging over the edges. Using a fork and a glass of cold water, dip the fork in the cold water and press the tines into the edge where the 2 crusts seal, keep doing this till you get all around the edges.
• 4. Lastly put 5 or 6 vent holes in the crust and a few dots of butter on the top. Place in 375 degree preheated oven for 55 minutes. Make sure you put some tin foil or a baking sheet under the pie just in case it leaks out the edges a little.

DEEP-DISH APPLE PIE

Steps:

• Make the crust: In a food processor or stand mixer, mix together the flour, salt and sugar. Add butter and pulse (or mix at medium-low speed) until the pieces are coated with flour. Add 1/2 cup ice water and mix until incorporated. Keep dribbling in ice water, a tablespoon at a time, mixing until the dough just comes together into a lump. It should be moist, but not sticky. Turn out onto a lightly floured surface. (If dough feels wet, use a little extra flour.) Press the dough together, turning over a few times, until smooth and solid.
• Shape into 2 disks, using about 1/3 of the dough for the top crust and the remaining 2/3 for the bottom crust. Wrap separately in plastic wrap and refrigerate at least 1 hour and up to 2 days.
• On a lightly floured surface or nonstick baking mat, roll out the larger disk to about 1/4-inch thickness. The size and shape will depend on your dish. Use the crust to line a large 2 1/2- to 3-quart baking dish, like a 10-inch round or 9-inch square, at least 2 inches deep. Refrigerate while you prepare the apples.
• Make the filling: In a large mixing bowl, combine the apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice or vinegar, 1 tablespoon Calvados and flour. Toss together until the apples are roughly coated with what looks like wet sand. If filling is dry, add the remaining tablespoon of Calvados. Pour into the pie crust, mounding above the rim, and dot with butter. (If necessary, add more apple pieces to the top. Don't worry about mixing them in.)
• Roll out remaining dough to 1/4-inch thickness (or a bit less) and lay it gently over the fruit. Trim any excess and fold the edges into a thick rim. Crimp, if desired.
• Whisk the egg thoroughly with 1 tablespoon cold water. Brush over the entire top crust, including the edges. Cut 5 or 6 vents on top. Refrigerate pie while the oven heats.
• Place a baking sheet on the middle rack of the oven and heat to 425 degrees. Place pie on baking sheet and bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes.
• Open the oven and carefully sprinkle the sugar over the surface of the pie. Bake about 10 minutes longer. Look for steam and bubbling juices coming out of the vents, and a well-browned crust, before removing the pie from the oven.
• Let cool at least 1 hour before serving.

DEEP-DISH APPLE PIE

Steps:

• Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.