Apple Pie Recipes
Apple pie or apple crumble are my favorate apple recipes. Though I like my raw apples also. Here is the first of the recipes, check the menu on the left for more pie recipes.
Ingredients
Pie Crust
- 8 oz (225g) plain flour
- 4 oz(110g) margarine
- 2 oz (55g) lard
- pinch of salt
- 2 tablespoons cold and 3 tablespoons hot water
or
- Just get 1 store-bought pie crust
Pie Filling
- 1 lb (500g) apples, sliced
- 2 tbsp lemon juice
- 1 oz (28g) salted butter
- 2½ c sugar, and additional for sprinkling
- ¼ c flour
- 2½ tbsp cornstarch
- cinnamon
- nutmeg
Pie Topping
- 1 oz (28g) milk
- cinnamon
- sugar
Procedure
Pie Crust
Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs. Add 2 tablespoons water to make a soft but firm dough. Roll pastry on floured surface to the size you want your pie. Make two crusts.Place one crust in pie pan.
Filling
Do not precook apples, as this will deprive the pie of a substantial amount of flavour. Peel and slice apples into 1/8th-1/4th inch thick segments then add lemon juice to apples. Mix apples by hand with 1/2 cup sugar and a few dashes of cinnamon. Transfer segments, minus their acquired juices, to pie pan. (Omitting the expressed juice will help prevent the pie from boiling over in the oven.) Mix the rest of the sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl. Pour this over the apples in pie pan. Dot with butter. Cover with the other crust. Firm down edges with fork or finger. Cut heart or diamond-shaped vents into top crust. Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top.
Bake at 350 °F (177 °C) until golden brown (about 60 minutes).
Serve warm with ice cream or custard.
Use a variety of apples to get more complex flavors and textures.Use 2-3 Granny Smith apples, in combination with the other apples.Replace the lard with shortening for a vegan dessert.Filling will be very hot immediately after the pie is taken from the oven.