Perfect Apple Pie - Page 3

I store mine the same way angrychef does.

I don't use lemon juice in my crust, but I've tried vinegar in the past. The difference is subtle.

Mmmmmmmm, Isa...

And this girl makes great pie! :lips:

:blush:



And I knew this guy would come in handy...

normaly when using glass with anything lower temp by 25 degrees. I read that somewhere and it works well for me. Happy cookig...cookie

Apple Pie [IMG]file:///C:/Program%20Files/Radium%20Technologies/Living%20Cookbook/Images/Recipe478.jpg[/IMG] 2 cups flour 2 Tbs custard powder 1 pinch salt 1/2 cups caster sugar 1 egg 1/3 cups milk 1 kg apples 3 whole cloves 3/4 cups caster sugar 125 g butter 1Prep: Peel and slice the apples.2Beat the egg. Stew the apples until soft with the cloves and the 3/4 cup of sugar. Sift the flour, custard powder and salt into a bowl. Rub in the softened butter. Add the remaining sugar, the egg and milk. Mix to a firm dough. Divide in 2.3Roll out the base and press into the pie dish. Fill with apple. Roll out the top pastry and cover the pie. Decorate and sprinkle with cinnamon sugar. Bake in a moderate oven for 40 minutes. Cool in the refrigerator and then transfer to the freezer.4Defrost well before baking in a slow-moderate oven for 10-15 minutes. Serve with cream, whipped cream, ice cream or custard. Ok, cut and pasted direct from Living Cookbook, off my puter, so sorry about the 'non' image. But this is my favourite apple pie recipe. Also keep in mind, it's metric (aussie) measurements, not USA.
The pastry is a very soft one, so I rarely roll it out thin. For the base, I kinda grab a lump and push it into the pie dish. (I also have a glass deep pie dish that I use specifically for this, cos it's big!) The top pastry, I just gently roll it out until I can do a flippy lift and toss it on top! Very unprofessional, I know, but this is a "Home Bake" Apple Pie, not commercial. I have been making this one for about 20 odd years (ouch, did I say that out loud, groan) and everyone loves it.
Just my 2 cents worth.

apple pie

Apple pie almost every ones favourite.

There is such a variety of apples that as long as you keep to what I call cooking apples all should go well.
I peel and slice my apples, poach them with just a hint of water to stop sticking to bottom of saucepan, I add 1/2 teaspoon ascorbic acid to hold the colour, and I then add sugar to taste. I also add a table spoon of modified corn starch dissolved in a little water and stir what is needed to firm up the apple if very juicy. Leave to cool and when cool make pastry,
1 cup butter,salted
2 cups flour
1/4 cup sugar
1 egg
2 table spoons cold water.

I always cook my pies on a dark cooky sheet this guarantees nice bottom crust. qahtan

Re:

you just need something to soak up the moisture, like thin round of cake or bread crumbs on the bottom.if you want something really interesting put almond cream on the bottom.when it cooks it will make a cake'y moisture barrier ,that tastes great with apples.
Apple Frangipane Tart Recipe & Photo - Joyofbaking.com good recipe.

i am a retired naval aviator and have never cooked a pie ** bu i know how i like them ** tasty soft apples ** not al dente ** so how do i get the apples to be soft in the finished pie ** any help would expand my novice status.

>>get soft apples

easy. aviate, navigate, communicate. cook the apples, then add to the pie.