Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Form lattice by arranging 6 strips diagonally across first strips. Roll out second dough disk on floured surface to 13-inch round. Fold edge under, forming high-standing rim crimp. Add apple filling to pie shell, along with any residual syrup in bowl. 2 Arrange 1 pie crust in a 9-inch pie plate. Transfer to 9-inch-diameter glass pie dish. In a large bowl, combine the sugar, cornstarch, apple pie spice, and salt. Roll out 1 dough disk on floured surface to 12-inch round. Position rack in lowest third of oven and preheat to 400☏. Let dough soften slightly before rolling out. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Let cool before serving.Blend flour, sugar and salt in processor. Bake for 20 minutes reduce the temperature to 375˚F and bake until golden brown on top and the filling is bubbling, 40 minutes more. Before putting the pie in the oven, brush the crust of the pie with the beaten egg and sprinkle the top with the coarse sugar. Combine the egg yolk and milk brush the egg wash on the top of the pie. While the pie is chilling, place a baking sheet in the preheated oven for about 20 minutes to get nice and hot.You can also place a baking sheet in the oven as it preheats to help the bottom crust get crispy. Putting a cold pie into the hot oven helps to create a flakier crust. Refrigerate the formed pie as you preheat the oven to 450˚F.Place the crust into the bottom of the deep dish pie plate. On a lightly floured surface, roll one of the discs into a 12' circle that is ' thick. Remove the discs of pie crust from the fridge and let set at room temperature for 5-10 minutes. Roll out the remaining pie dough to 1/8-inch thick cut into strips and weave the lattice crust seal and crimp the edges. Place the oven rack in the center position and preheat your oven to 400☏. For filling: Step 2 Position rack in lowest third of oven and preheat to 400☏. Add butter and shortening and cut in using on/off turns. (If you happen to do this step before making the filling, refrigerate the pie crust as you cut the apples and prepare the filling.) Pour the apple pie filling into the pie plate. Filling For crust: Step 1 Blend flour, sugar and salt in processor. Trim excess pie dough, leaving 1/2-inch overhang. Then roll out the top crust into a flat circle. For best results, roll out the bottom crust and line your pie plate. But before you begin rolling out the dough and making your lattice, chill the dough for at least half an hour. Whisk in the brown sugar, sugar and water until dissolved, then bring it to a boil. To a medium saucepan add the butter on medium heat until melted, then whisk in the flour until combined. Roll out 1 recipe of the pie dough to 1/8-inch thick and place in the pie plate as the bottom crust. First, make your pie crust or use a store-bought refrigerated pie dough. Preheat oven to 425 degrees and line pie plate with the first crust then place it into your refrigerator along with the second pie crust.If desired, you can taste the apples and add more sugar at this point. Combine the apples, sugar, dried cranberries, lemon zest and juice, cinnamon, nutmeg, and salt in a bowl.
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