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Thread: iso apple pie filling recipes
10-07-2002, 07:09 PM #1
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iso apple pie filling recipes
Actually, I am open to any apple pie type crusts too, but I am definitely iso different apple pie filling recipes. I love to try different combos. Please state type of apples in replies too.
10-08-2002, 09:28 AM #2
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Apple Pie Filling
Because raw apples shrink a great deal during baking, apple pies tend to develop a gap between the top crust and fruit, causing the top crust to crumble when the pie is sliced. In this recipe, the filling is precooked and thus preshrunk, eliminating the gap and producing a beautifully full, compact pie that slices like a charm. Precooking also allows you to cover the pie with a lattice top if you choose. As one would expect, this pie is slightly softer than one made with raw apples, and the filling has a certain smoothness on the tongue. On the other hand, since the filling requires no thickener, the pie has a lovely fruity taste.
We like using Golden Delicious apples in this pie because they retain their texture and do not flood the pie with juice. Gala and Fuji are also good. Classic alternatives are: Newton Pippin, Rhode Island Greening, Winesap, Northern Spy, and Jonathan. We do not recommend Granny Smiths; although crisp when raw, all too often they turn mushy when baked in a pie with both a top and a bottom crust.
Roll half the dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to 3/4 inch all around. Refrigerate. Roll the other half into a 12-inch round for the top crust and refrigerate it.
Peel, core, and slice a little thicker than 1/4 inch:
3 pounds apples (6 to 8 medium-large)
Measure 7 cups. In a very wide skillet or pot, heat over high heat until sizzling and fragrant;
3 tablespoons unsalted butter
Add the apples and toss until glazed with the butter. Reduce the heat to medium, cover tightly, and cook, stirring frequently, until the apples are softened on the outside but still slightly crunchy, 5 to 7 minutes. Stir in:
3/4 cup sugar
1/2 tsp. ground cinnamon
1/8 tsp. salt
Increase the heat to high and cook the apples at a rapid boil until the juices become thick and syrupy, about 3 minutes. Immediately spread the apples in a thin layer on a baking sheet and let them cool to room temperature.
Position rack in the lower third of the oven. Preheat the oven to 425 degrees.
Pour the apple mixture into the bottom crust. Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust or lattice, then seal the edge, trim, and crimp or flute. If using a closed top crust, cut steam vents. (At this point, I like to sprinkle the top crust with a little cinnamon and sugar). Bake until the crust is richly browned and the filling has begun to bubble, 40 to 50 minutes. Let cool completely on a rack, 3 to 4 hours. If you wish to serve the pie warm, place it in a 350 degree oven for about 15 minutes. The pie is best if eaten promptly, but it can be kept at room temperature for 2 to 3 days.
10-08-2002, 09:33 AM #3
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7 cups McIntosh apples peeled, cored and thinly sliced
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 ground nutmeg
2 tablespoons granulated sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon unsalted butter
2 teaspoons milk
combine the apples, sugar, cinnamon, nutmeg and flour in a large mixing bowl and toss well to coat the apples evenly. Mound the filling into the pie shell. Dot the top with the butter cut into small bits.
Roll out the remaining disc of pastry into an 11-inch circle. Place over the apples and trim and crimp the pastry edges together decoratively. Brush the milk lightly and evenly over the top crust and then sprinkle with the sugar. Using a sharp paring knife, cut 4 or 5 slits into the top crust to allow steam to escape during baking.
Bake the pie until the crust is golden brown, 40 to 45 minutes. Serve the pie warm or at room temperature.
Drizzle with butterscotch sauce (see below)
Melt 4 tablespoons of the butter in a saucepan over medium heat. Add the brown sugar, corn syrup, cream and vanilla. Stir until smooth. Bring the mixture to a full boil and let boil, undisturbed, for 3 minutes. Remove from heat and stir in the remaining 2 tablespoons butter, stirring until melted. The sauce may be served warm or at room temperature and leftover sauce can be stored in a jar in the refrigerator and it will keep indefinitely.
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10-08-2002, 10:27 AM #4
MMMmmmm...those sound so good!! i have never made apple pie, but would love to try! the crust part makes me nervous.
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