Eva Marie Saints Apple Pie Recipes

APPLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

EVA MARIE SAINT'S APPLE PIE

Steps:

• Preheat oven to 350. Butter 9-inch-diameter glass pie dish. Place apples in large bowl. Add 1 cup cold water and lemon juice; let stand 10 minutes, stirring occasionally. Meanwhile, place flour and butter in another large bowl. Using back of fork, mash together until moist clumps form. Add sugar and continue working with fork to incorporate (mixture will still be lumpy). Transfer 1 1/2 cups dough to prepared dish. Press evenly over bottom and halfway up sides of dish. Drain apples well. Arrange in even layer on top of dough. Sprinkle with ground cinnamon. Sprinkle remaining dough bits over apples. Bake pie until browned, juices bubble thickly, and apples are tender, about 1 hour. Transfer to rack; cool 30 minutes. Serve warm or at room temperature.

EVA MARIE SAINT'S APPLE PIE

Steps:

• Preheat oven to 350. Butter 9-in ch diameter glass pie dish. Place apples in large bowl. Add 1 cup cold water and lemon juice, let stand 10 minutes, stirring occasionally. Meanwhile, place four and butter in another large bowl. Using back of fork, mash together until moist clumps form. Add sugar and continue working with fork to incorporate (mixture will still be lumpy). Transfer 1 1/2 cups dough to prepared dish. Press evenly over bottom and helfway up sides of dish. Drain apples well. Arrange in even layer on top of dough. Sprinkle with ground cinnamon. Sprinkle remaining dough bits over apples. Bake pie until browned,juices bubble thickly and applesa re tender, about 1 hour. Transfer to rack, cool 30 minutes.

CLASSIC APPLE PIE

Steps:

• Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
• In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
• Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
• Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
• On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
• Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

EVA MARIE SAINT'S APPLE PIE

Steps:

• Preheat oven to 350F. Butter 9-inch diameter glass pie dish. Place apples in large bowl. Add 1 cup cold water and lemon juice; let stand 10 minutes, stirring occasionally. Meanwhile, place flour and butter in another large bowl. Using back of fork, mash together until moist clumps form. Add sugar and continue working with fork to incorporate (mixture will still be lumpy). Transfer 1 1/2 cups dough to prepared dish. Press evenly over bottom and halfway up sides of dish. Drain apples well. Arrange in even layer on top of dough. Sprinkle with ground cinnamon. Sprinkly remaining dough bits over apples. Bake pie until browned, juices bubble thickly, and apples are tender, about 1 hour. Transfer to rack; cool 30 minutes. Serve warm or at room temperature.