Maidas Big Apple Pie Recipes

THE BIG APPLE PIE

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water a tablespoon at a time until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, combine sliced apples, sugar, 1 tablespoon flour and cinnamon. Mix well and pour into pie shell. Dot with remaining 2 tablespoons butter. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 60 minutes, or until golden brown.

BIG APPLE PIE

Steps:

• Preheat oven to 425 degrees. Peel and core the apples, and cut them into slices. Place in a large bowl. Add sugar, apple cider or vinegar, cinnamon, salt, pepper and flour. Mix well.
• Line a deep-dish 9- or 10-inch metal pie pan with half the pastry, leaving a generous top edge. Prick the bottom of the pastry all over with the tines of a fork. Transfer apples to pie tin, mounding slightly in center. Cut butter into bits, and distribute over apples.
• Cover apples with the other half of the pastry. Trim around edges, and pinch the top and bottom pastry together. Using a pastry brush, paint the top of the pastry with the egg wash. With a sharp knife make a small hole in the center of the pastry. Make five cuts, each about three-inches long, radiating from the center hole.
• Put the pie pan on a baking sheet, and bake on the lower level of the oven for 10 minutes. Reduce the heat to 325, and bake for about 50 minutes longer, until the crust is deep golden brown. Remove to a rack, and cool. Serve warm or at room temperature with whipped cream, creme fraiche or ice cream.