Pastry for 2 crusts
6 Granny Smith apples, peeled, cored, and cut into chunks.
1 T cornstarch
1/2 t salt
3 T butter, melted
1 t ground cinnamon
3 T sugar
1/3 C light corn syrup
1/2 C light brown sugar
3 T light corn syrup
2 T flour
2 T butter, softened
Fill pastry-lined pie pan with apples. I highly recommend using a 9- or
10-inch cast iron skillet or chicken fryer -- these make a great
crust. Combine next 6 ingredients and pour over apples. Cover with top
crust; a lattice works best as it allows plenty of steam to escape. If
you don't know how to make a lattice, "Joy of Cooking" shows you
how. Bake at 425 F for 30-45 minutes. Combine remaining ingredients and
spread over crust. Return to oven for 10 minutes or until topping is
bubbly.
French Apple Pie
1/3 cup sugar
2 Tbsp flour
1 cup milk
3 egg yolks
1 Tbsp butter or margarine
1/2 tsp vanilla extract
2 lb tart cooking apples
1 Tbsp lemon juice
2 Tbsp butter or margarine
2 Tbsp sugar
dash nutmeg
3/4 cup apricot preserves
1 egg yolk
Prepare crust and roll out 2/3rds of the pastry to form a 12 inch
circle. Use to line a 9 inch pie plate; refrigerate with rest of
pastry. Make filling: In small saucepan combine 1/3 cup sugar and
the flour; mix well. Stir in milk. Bring to boiling, stirring;
reduce heat; simmer, stirring until slightly thickened - 1 minute.
In a small bowl, beat 3 egg yolks slightly. Beat in a little of
hot mixture; pour back into saucepan, beating to mix well. Stir
in 1 tablespoon butter and the vanilla. Turn into bowl to cool.
Core, pare, and slice apples; sprinkle with lemon juice. In medium
skillet, heat butter with sugar and nutmeg. Add apple slices;
saute, stirring occasionally, until partially cooked - about 5
minutes. Remove from heat.
Heat apricot preserves just until melted. Preheat oven to 425F.
Turn filling into pie shell, spreading evenly. Arrange apple slices
on top, mounding slightly in centre Spread with apricot preserves.
Roll out rest of pastry to form a 10-inch circle. With knife or
pastry wheel, cut into 12 strips 1/2" wide. Slightly moisten rim
of pie shell with cold water. Arrange 6 strips across filling;
press ends to rim of pie shell, trimming off ends if necessary.
Arrange rest of strips at right angle to first strips, to form a
lattice. Bring overhang of pastry up over ends of strips; crimp
edge. Mix yolk with a tablespoon of water; use to brush lattice
strips, not edge. On lowest shelf of oven, bake 35-40 minutes, or
until pastry is golden. Cool. Serve slightly warm.
Butterscotch Apple Pie
75 g light muscovado sugar
1 tablespoon golden syrup
75 g butter
1 tablespoon cornflour
1 tablespoon lemon juice
900 g cooking apples; peeled, cored and sliced
250 g shortcrust pastry
1 tablespoon caster sugar
Preheat oven to 200 C / 400 F / Gas 6. Place the muscovado sugar,
syrup and butter in a saucepan, heat gently until butter has melted
and sugar dissolved. Add the cornflour to lemon juice, mix and
add to the sauce. Heat until thickened. Place apple in a pie dish
and pour over the butterscotch sauce. Roll out the pastry and
dampen rim of the dish, put a strip of pastry round it. Dampen
pastry rim and cover with a pastry lid. Make a slit in the top,
brush with water and sprinkle with sugar. Bake for 20-25 minutes.
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