Apple pie (from scratch)

anyone have a killer recipe?

TY!

Re: Apple pie (from scratch)

Martha Stewart made one on todays show that looked awesome and the crust was so easy to do and very pretty!

Overlapping disks of pate brisee top this highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.

Pate Brisee
Ingredients
Makes enough for 1 double-crust or 2 single-crust 9-inch pies
2 3/4 cups all-purpose flour
1 1/2 teaspoons coarse salt
1 tablespoon granulated sugar
2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
7 to 10 tablespoons ice water
Directions
Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.

Apple Pie
Ingredients
Makes one 9-inch double-crust pie
Pate Brisee
5 pounds Granny Smith Apples
1 tablespoon finely grated lemon zest
2 teaspoons fresh lemon juice
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
3 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling
Directions
On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate 1 hour.

Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, rerolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.

Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.
Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in piecrust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another. Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.

Preheat oven to 400 degrees, with racks in the middle and lower positions. Place a foil lined baking sheet on lower rack to catch any juices. Place pie on middle rack and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375, and bake until crust is golden brown and juices are bubbling, about 1 hour and 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.

Message edited 11/14/2007 2:38:24 PM.

Re: Apple pie (from scratch)

This Pie is to die for and also looks beautiful!!!!!:

Caramel Apple Pie

9" Double Pie Crust
1/2 cup unsalted butter
3 Tbs Flour
1/4 cup water
1/2 cup sugar
1/2 cup firmly packed brown sugar
8 Granny Smith Apples

Preheat oven to 425 degrees

1. Melt the butter in sacuepan. Stir in flour to form paste. Add water, sugar, brown sugar & bring to boil. Reduce and simmer.

2. Place bottom crust. Put sliced/cored apples in. Cover with lattice crust top. Pour liquid from saucepan over lattice slowly so there is no run off.

3. Bake 15 minutes. Reduce oven to 350 degrees and bake for 35-45 minutes

Re: Apple pie (from scratch)

I make the below recipe (from Martha Stewart) every year for Thanksgiving..actually I make two of them at once for both sides of the family! It is the best apple pie I have made and the dough is so easy to work with!

Pate Brisee
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
Directions
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Old Fashioned Apple Pie
Serves 10 to 12
2 tablespoons all-purpose flour, plus more for dusting
Pate Brisee (Pie Dough)
12 Granny Smith apples, peeled, cored, and sliced
3/4 cup sugar, plus additional for pie top
Zest and juice of 1 lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves (I leave these out)
2 tablespoons unsalted butter
1 large egg, beaten
Directions
Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Re: Apple pie (from scratch)

OMG these all sound AMAZING!!!!!!!!!

I am going to attempt one of these next week! thanks