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Full Online Book HomeLearning KitchenFruit - Apple - Apple Pie
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Fruit - Apple -  Apple Pie Post by :sulawesi Category :Learning Kitchen Author :Unknown Date :February 2012 Read :785

Click below to download : Fruit - Apple - Apple Pie (Format : PDF)

Fruit - Apple - Apple Pie

Pie Crust:
2 cups all purpose flour sifted
1 cup shortening
1/2 teaspoon salt
ice water (have about 1/2 cup out, may not use it all)


Put the flour in a large bowl then stir in the salt. With a pastry blender or two knives cut the shortening in until it is very crumbly. Then very carefully sprinkle the ice water over the flour stirring it in with a fork until a dough ball forms, not too sticky but holding together well.

Cut it into approximately equal sized halves. Roll on half out to about 1/8 inch thick and line you pan trimming as instructed in the Pie recipe. Add the filling then roll the other half out to the same thickness and follow instructions in the pie recipe method.

Apple Pie:
Pastry for 1 two-crust 9 inch pie (see above)
4-6 apples depending on size (tennis ball you'll need 6 maybe even 8)
1/2 cup sugar
1/4 sup sugar
1/4 tsp. cinnamon
1 tbsp. sugar


Line a 9 inch pie plate with pastry rolled 1/8 inch thick and trimmed at the edge.( leave a quarter inch all around) Sprinkle 1/2 cup of sugar on the pie shell. Arrange thinly sliced apples over the sugar. Mix 1/4 cup of sugar and the cinnamon then sprinkle it over the apples. Add dots of butter (a few 1/4 teaspoons on the apples no more than 1 1/2 teaspoons in total). Moisten edge of lower crust and place top pastry loosely over fruit.

Trim pastry even with edge of pie pan, press and crimp (or fold the top crust over the lower crust then fold it into the pie pan to make thin roll of dough then crimp it). Carefully cut slits in the top crust to let steam escape. Brush the crust with an egg white and sprinkle the sugar over that (optional). Bake for 15 minutes at 425° F and then at 350°F for 30 minutes.
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Crust: 2 cups of flour 1/2 tsp. salt 3/4 cup shortening 1 T. lemon juice 2 egg yolks 7-9 T. very cold water Filling: 28-32 Apples 1 cup sugar 1/2 tsp. salt 1 T. flour 1/2 tsp. cinnamon 1/2 tsp. nutmeg 3/4 cup raisins or currents (optional) Icing: 1 T. butter 1 cup Powdered Sugar 1 1/2 T. boiling water 1/2 tsp. vanilla Preheat oven to 350 degrees F. Crust: Sift dry ingredients and cut in shortening. Mix unbeaten egg yolks and lemon juice in water. Add to first mixture, cutting into soft dough. Toss onto
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1 medium baking apple, peeled and chopped (1 cup) 2 tablespoons raisins 1 tablespoon sugar 1 teaspoon all-purpose flour 1 teaspoon lemon juice 1/2 teaspoon ground cinnamon 3 sheets phyllo dough 2 tablespoons margarine, melted Nonstick spray coating For filling, in a small mixing bowl combine apple, raisins, sugar, flour, lemon juice, and cinnamon. Set aside. Lightly brush 1 sheet of the phyllo dough with some of the melted margarine. Place another sheet of phyllo dough on top of the first sheet, then brush with margarine. Top with the third sheet of phyllo. Do not brush with margarine. Cut the stack
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