Lenes Bester Apfelkuchen Lenes Best Apple Pie Recipes

BEST APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.
• Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.
• Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.

LENE'S BESTER APFELKUCHEN (LENE'S BEST APPLE PIE)

Steps:

• For the filling: In a large pan bring the apples to a simmer, you have to add a little amount (about 2 tbsp) of water, just to stop them from burning at the beginning.
• Stirring occasionally continue to simmer until they start to fall apart, approx 10 minutes. You want to keep most of the chunks and not cook them so long that you have applesauce.
• Take of the heat and allow to cool completely.
• Stir in all other ingredients, adding more or less sugar to your liking. The mix should still be a little tart, as the sweetness of the crust and the sweetness of the whipped cream will make up for it.
• For the crust: In a large bowl mix the butter and sugar, using in electric mixer, until well combined and creamy.
• Add the egg and continue to mix until you have a soft, fluffy mix.
• Using the dough hooks on your mixer, beat in the flour and baking powder bit by bit until well incorporated.
• You might need to chill the dough a little to be able to roll it out.
• On a floured surface roll out the dough with a floured rolling pin quite thin, about 2-3mm.
• Take a 10 1/4 inch spring form and cut out two circles, one to fit the bottom and another one that will eventually cover the top.
• Place one of the dough circles on the bottom of your greased spring form and prick in an couple of places with a fork.
• Bake in a preheated oven (200°C/400°F) for 10 minutes.
• Remove from oven and using the left-over bits of dough cover the sides of the pan, all the way up.
• Carefully place the filling inside and spread evenly to fill the pan. If it doesn't fill most of it, just chop another apple or two and spread them over the top, they'll cook in the oven.
• Now comes the most tricky bit and I always ask somebody to lend me another pair of hands if I can. Carefully lift the other circle of dough you cut out earlier and place it over the top. If you do this on your own it's quite difficult to get it on without ripping, but with four hands it's a lot easier. Otherwise try loosely rolling it and the un-rolling it on top of the filling.
• Using a small knife just loosen the top of the sides and fold over onto the 'lid' crimping it shut. Don't worry if you haven't got much dough to fold and crimp, there shouldn't be a lot.
• Return the cake to the oven an bake for approx 50-60 minutes.
• After 35-45 minutes of the total baking time, when the top is starting to become golden, briefly take the cake out of the oven and top with little knobs of butter and sprinkle with sugar.
• Quickly return to the oven and bake for the remaining 15 minutes, the cake should be a rich golden colour but not brown.
• Remove from oven. Carefully cut around the outside of the pie with a long thin knife and allow to cool before removing the ring of the spring form. Otherwise the hot weight of the apples will cause the crust to tear around the side.
• When completely cool, cut into wedges and serve with a generous helping of whipped cream.

THE BEST APPLE PIE

Steps:

• For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.

APFELKUCHEN

Steps:

• Place pie shell in a round cake pan (not a pie pan). Toss apples with cinnamon and place in pie shell. Cream 2 tablespoons butter, sugar, and eggs together. Add salt, vanilla, and cream cheese. Blend until just smooth and pour over apples. Combine brown sugar, flour, and 2 tablespoons butter, add pecans. Crumble this mixture on top of pie. Bake at 375 degrees for 45 minutes. Reduce heat to 350 degrees and continue to bake for 15 minutes. Allow to cool and serve.