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Apple Pie Recipe

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This recipe for Apple Pie, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Potena Vitella
Added: Monday, November 5, 2007


For the Crust:

2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 - 1/2 cup ice water

For the Filling:

3/4 cup plus 3 tbsp. sugar
dash of salt
1/3 cup all-purpose flour
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. ground cloves
10 cups thinly sliced and peeled apples
3 tbsp. butter
1 egg for wash (or 4 tsp. heavy cream)

For the Crust: In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. When ready to use, roll out to about 1/4" thick and line a pie plate.

For the Filling: Combine the sugar, (except the 3 tbsp.) salt, flour, and all the seasonings in a large bowl. Add the peeled and sliced apples. Mix to coat. Pour into the pastry lined pie plate. Top with the butter cut into small pieces. Place top crust over apples and create a tight seal between the bottom and top crust. Beat the egg and brush over the crust (or brush the cream over the crust). Piece the crust several times with a fork. Sprinkle the top with the remaining 3 tbsp. of sugar. Spray a long piece of tin foil with Pam and wrap the crust of the pie with the foil. This will stop the crust from baking too fast. Place the pie plate onto a cookie sheet. Bake at 425 for 40 - 50 minutes. Keep the tin foil on the edges until the last 15 minutes and then remove for the remainder. The pie should be brown on the crust and bubbling inside.




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