How to Make a Perfect Apple Pie

How to Make a Perfect Apple Pie

Apple pie it's a very delicious pie which considers homemade apple pie anyone can make I think apple pie has a long history you can find different recipes for apple pie like Dutch apple pie recipe or French apple pie recipe but here we will show how you can make apple pie with an easy recipe.

I created this recipe because I always felt it was wasteful to toss out the apple peels and cores. I became accustomed to using peels for canning apple jelly. So I adapted that way of making pectin to create a wonderful, slightly thickened, and flavor-infused filling for this unique apple pie.

There is some extra effort involved, but when you're not in a rush, the aroma of apple spices and ginger wafting throughout the house is well worth your time.

LIBBY'S® PUMPKIN CRANBERRY BREAD

PASTRY:

3/4 cup cake flour

•  1 3/4 cups all-purpose flour scant tsp salt
• 1 Tablespoon sugar
• 1 Tablespoon lard
• 4 Tablespoons Crisco shortening large pinch Rumford Baking Powder 1 Tablespoon buttermilk powder OR:
• 1 Tablespoon lemon juice or white vinegar ADDED TO:
• 5-7 Tablespoons of ice water
• one stick plus 1/3 stick butter, frozen in advance 

FILLING:

• 10 Apples, peeled and sliced thinly
• 1/2 cup white sugar
• 2 Tablespoons butter
• 2 Tablespoons brown sugar
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• sprinkle of mace (optional)
• sprinkle of vanilla
• lemon juice
• Flour, cornstarch, or arrowroot for thickening

 

Preheat the oven to 400°F, then reduces it to 375°F after the pie is in the oven.

Combine dry ingredients. Mix together Crisco and lard in a metal bowl. Sprinkle with flour mixture. Chill in the refrigerator for 15 minutes. Remove butter from the freezer and slice it into 1/2-inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.

PUMPKIN & PARMESAN PIZZA

Add the lemon juice or vinegar to ice water and stir quickly into the dry ingredients. Mix briefly, less than 45 seconds, and leave large unincorporated pockets of butter and shortening. If the mixture is beginning to melt, refrigerate briefly.

Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. A half-hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also help relax the dough and prevent gluten, which can make for a tough crust.

NOTE:

For a flakier pie crust, reserve 1/3 stick of butter, and slice lengthwise, 1/8 inch thick. Place strips of butter onto the dough and then fold them into thirds before refrigerating for a half-hour resting period. 

How to Make a Perfect Apple Pie

For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.

Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or another thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples are higher in the center. Sprinkle the juice of 1/2 lemon over the apples, then sprinkle the sugar-spice mixture over the apples evenly.

 Beef & Pumpkin shepherd's pie

 

How to Make a Perfect Apple Pie

Roll out and place the top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.

Brush the top of the crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon of sugar.

Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and freshly grated ginger, into a saucepan with the sugar and half a cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thick 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, then slice and peel apples, and pour into the pie shell. This is a nice variation when you don't have Cortland apples to mix in with the Granny Smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at the center. Adjust according to your pie size.

Bake for about 45 minutes, or until the crust is golden brown.

I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.

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