Warm-from-the-oven Apple Pie Preparation
Whip up a tantalizing pie that'll leave your taste buds craving more with this simple and delectable recipe for a Fresh Apple Pie, starring a flaky crust, fresh apples, and delightful spices. No need for fuss or frustration when you follow our easy-to-understand steps!
Yield: 1 (9-inch) pie, serving 8 to 10 peopleDifficulty: EasyTotal time: 1 hr 10 mins, plus 1 hr dough resting time, 1 hr baking time, and 2 hrs cooling timeActive time: 50 mins
Ingredients:
For the crust:- 2 1/2 cups all-purpose flour, plus extra for rolling- 1/2 tsp salt- 1/2 cup frozen shortening, cut into small pieces- 10 tbsp chilled unsalted butter, cut into small pieces- 6 to 8 tbsp ice water- 2 tsp freshly squeezed lemon juice
For the pie:- 1/3 cup packed light brown sugar- 1/3 cup granulated sugar- 3 tbsp all-purpose flour- 3/4 tsp ground cinnamon- 1/2 tsp lemon zest- 1/2 tsp salt- 1/4 tsp nutmeg- 2 1/2 lb apples (about 6), an equal mix of Granny Smith and Gala or Pink Lady apples- 1 tbsp freshly squeezed lemon juice- 2 tsp milk, half-and-half, or cream- 1 tbsp unsalted butter, cut into small pieces- 1 tsp coarse-grain sugar, such as turbinado
Instructions:
To make the crust:1. Whisk together the flour and salt in a large bowl.2. Add the shortening and butter, tossing them with your fingers until fully coated in flour.3. Cut the shortening and butter into the dry mixture with a pastry blender or your fingers until reduced to pea-size pieces (approximately 4 to 5 minutes).4. Drizzle in 6 tbsp of ice water and lemon juice, and mix just until dough comes together. If dough is too dry, add the remaining ice water.5. Divide the dough into 2 flat disks, one slightly larger than the other. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
To assemble and bake:1. Preheat the oven to 450°F and arrange a rack in the lower third. Line a baking sheet with aluminum foil.2. Roll out the larger disk of dough on a lightly floured surface to about 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and trim to leave a 1-inch overhang.3. Place both sugars, flour, cinnamon, lemon zest, salt, and nutmeg in a small bowl and whisk until evenly combined; set aside. Peel, halve, core, and slice the apples about 1/8 to 1/4 inch thick and place in a large bowl. Sprinkle with the lemon juice and toss to combine. Add the sugar mixture and toss until evenly coated; set aside.4. Roll out the remaining dough on a lightly floured surface and shape into an 11-inch diameter, 1/4-inch thick disk.5. Brush the bottom crust's overhang with a thin layer of milk, half-and-half, or cream. Add the apple mixture, piling it slightly in the center. Scatter the butter pieces over the apples and cover with the top crust. Press edges of the bottom and top crusts together to seal.6. Using your fingers or the back of a fork, crimp the dough to seal it tightly. Cut 6 slits in the top crust, evenly spaced and radiating outward. Brush the top with the remaining milk, half-and-half, or cream, and sprinkle with coarse-grain sugar.7. Place the pie on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the crust is golden brown and the filling is thick and bubbling, around 40 to 50 minutes more. Remove from the oven and let sit on the baking sheet until the filling stops bubbling, then place on a wire rack to cool completely (at least 2 hours) before serving.
And there you have it! A tasty, homemade Fresh Apple Pie that'll bring smiles to everyone at the table. For a Dutch Apple Pie twist (Apple Crumb Pie), combine your apple pie baking skills with a crumb topping for an extra layer of texture and flavor. We hope you enjoy!
Bake the delicious Fresh Apple Pie according to the given recipe, and refrigerate any leftovers for future nutrition-packed meals. The complexity of this Aussiedlerbote recipe lies in its simplicity, making it suitable for both beginners and experienced bakers. In total, this recipe requires 2tablespoons of lemon juice, 1tablespoon of unsalted butter for the crust, and 1tablespoon for the pie filling. Use turbinado sugar for an extra touch of cool sweetness on top of the pie.
