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Question about apple pie

post #1 of 9
Thread Starter 
Hello to everyone. I would like to know if someone has a good recipe for an apple pie. I would appreciate your help.

Thanks!
post #2 of 9
This is one of the best apple pies I've ever had.

The lady that posted this recipe owns a catering business and she says that except for her pound cake that this is one of her most requested deserts.


Better Than Mom's Apple Pie
posted 09-29-2003 by COOKnQT

6 Tart apples
2 Red Delicious apples *
1/2 c melted butter

2 Tbs flour
3/4 tsp cinnamon
2/3 c sugar
-------------------------------------------------------------------
1/2 c flour
1/4 c sugar
1/4 c butter
------------------
pie crust (2)
------------------
cream, sugar & cinnamon
------------------
Peel and slice apples (approx 1/4 inch thick) - Place in a bowl and pour the 1/2 c melted butter over, tossing to coat well (the butter will start to congeal when the apples cool it). Let SOAK for at least 1 - 1 1/2 hours. While waiting make pie crust and place in frig.
----------------------------------
Pre-heat oven to 400°

Combine 2/3 c sugar, 2 Tbs flour and cinnamon ... Pour over soaked apples and mix well.

Roll out pie crust. Pour apples into pie shell (unbaked)

Combine 1/2 c flour, 1/4 c sugar, and 1/4 c butter until it resembles crumbs ... and distribute evenly over apples in crust.

Top with a second crust .... Brush with a little cream and sprinkle with a little cinnamon sugar. Cut slits to ventilate. Place on baking sheet (to catch drips) and ...

BAKE @ 400° for 35 - 40 minutes

* You can substitute all tart apples if you wish.
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
post #3 of 9
Thread Starter 

Apple pie

Thanks BettyR. I just have one more question. The cream that you mention for brushing is whipped cream or sourcream?

Thanks again!.
post #4 of 9
It's heavy (whipping) cream but still in the liquid form.

By the way, I always buy some salted butter to use in this recipe. I like the slightly salty flavor of the butter with the sweet of this pie.
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
post #5 of 9
I just thought I'd toss this in for a quickie pie; I made a pie last night with some pears that I had in the freezer that my mom had given me last year off her pear tree. You could do the same thing with apples. My husband and son work in the oil industry and their work is very physical and they use up a lot of calories. So I usually have some pretty calorie laden food for them to eat at night when they get home from work. As you can see they liked the pie, they ate almost the whole pie after they had eaten supper.

I just cooked the pears until they were tender in a little water with some sugar, 1/2 stick of butter, cinnamon and a little lemon juice to taste. I thickened it with a little cornstarch and water until it was about the thickness of gravy. I threw this crust together and pushed it into place in the pie plate.

QUICK AMISH PIE CRUST

Mix in pie plate:
1 1/2c.+ 3T.flour
1 1/2t.sugar
1/2t.salt.

Make a well in the center of the dry ingredients.
With fork, beat in a measuring cup:
1/2c.oil + 3T.milk.
Pour all at once into pie plate and use fork to blend thoroughly.
Push into place with fingers.

I then took the same crust recipe and added 1 cup of finely chopped pecans about 3 T of sugar and 1 teaspoon of cinnamon and sprinkled it on top of the pie.

Then baked the pie in a 375° oven for 1 hour. Always put a pan of some sort under to catch any spills.

"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
post #6 of 9
Thread Starter 

Apple pie

I think I'll try that one too BettyR. It looks good!



Thanks!
post #7 of 9
Hi Cooks,

I know I'm a bit late on this discussion but I thought it's worth my maiden contribution.

Rose Levy Bernbaum's book "The Pie and Pastry Bible" is well worth the price and weight if you are serious about making pies. I've learnt so much from it, so here goes:

  • You will be rewarded by making your own flaky pastry (not puff pastry - that's different and more difficult.). Search for this for some crust info: Veronica's Test Kitchen: The Pie Crust Experiment
  • You will be rewarded by treating your home-made pastry correctly. There are two options for cooking your pie and avoiding a soggy bottom:
  1. Blind bake your crust for about 10 minutes to seal the bottom of the pie. Cover the edges with foil to prevent them cooking too quickly as they will continue to cook when you put the pie back in the oven. The base is hard to cook once the apples are in the pie.
  2. OR Use a baking stone and make sure it is really hot when you put the pie dish directly on top of it. This will help to cook the bottom of the pie.
  • Cut the apples up pretty small, but don't mince them. They flop in the oven and the more air gaps you have between apple bits, the more the volume of filling will shrink. The smaller they start, the less air and the less shrinking, so your pie remains full once cooked. It's too easy to make big slices and end up with a pie full of air.
  • My favourite way to prepare the apples is with cinnamon, sugar and lemon juice. try clove too, but go easy. Put the juice of 1 lemon, 1/2 a cup of caster sugar (or brown of you like that caramelly flavour, but white sugar will caremalise a little in the preparation anyway), a teaspoon of cinnamon and your apples (2-3) in a dish and let it sit, covered, for a few hours.
  • Drain the juice off the apples into a saucepan and add some sugar and water, if necessary. Reduce it to a syrup, taste it to see if it is sweet or cinamonny enough. About 1/2 a cup of final liquied should do it.
  • Put the apples into the prepared pie dish (either blind baked or not) and pour the syrup over the apples. Seal the pie, put some slots in the top to let steam escape and then cook 'im.
You'll never be consistently presented with the same tools or ingredients so go with trial and error. I never tire of easting failed desserts and when it finally comes out perfect, it tastes even better.
post #8 of 9
How do you seal top crust dough to a previously blind-baked bottom?

BDL
post #9 of 9
Your top crust dough should be soft enough to seal against the partially cooked crust. Be sure to protect your edges / sides from over cooking if you choose to blindbake - cover them with foil, the same way you'd protect a top crust from burning when a filling needs longer than the pastry.

A laborious solution would be to only blind bake the circle in the bottom. Once it's cooked, layer a strip around the pan to form the sides (you can overlap with the base as much as you want, you won't see it), fill the shell then add you top crust.

Your blindbake doesn't have to be long, just enough to seal the surface and help minimise the sogginess.

For some pies RLB suggests putting a thin (or thick) layer of chocolate in the base before baking to seal the pastry. Not a very versatile solution but don't forget white chocolate. You could try toffee too, but I've never tried it to know for sure.
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