Apple Pie By palavi
Added to 1 cookbook
This recipe has been viewed 2441 times
Apple pie is a lip smacking pie recipe with apples and caramel sauce drizzled over the pie. The apple pie has a delectable combination of cream cheese, eggs, apples ,sugar and is garnished with fresh raspberry and chocolate leaves. Simply divine!
- In a food processor, pulse the flour, sugar, and salt to blend, then add the butter and shortening.
- Pulse just until the mixture is cut into pieces the size of small peas.
- Add yolk and lemon juice along with about 2 tablespoons of ice water.
- Pulse a few seconds, then add more ice water, 1 tablespoon at a time, until dough begins.
- Divide the dough ball in half; leave one portion refrigerated while rolling the first.
- On a lightly floured surface, with a floured rolling pin, roll out the dough until it measures about 1 inch larger around than the pie plate (invert the plate on the dough to measure it.)
- Fold the dough into quarters and fit it into the pie plate, positioning the folded point at the centre.
- Unfold and gently drape the pastry over the pan; do not stretch it.
- Allow the dough to extend about 1 inch beyond the plate rim, then cut off excess.
- Set aside the pastry-lined pan, or refrigerate it, while preparing the filling. position a rack
- In a large bowl, toss the sliced apples with sugar, lemon juice, flour and spices.
- With the pastry brush, paint a coating of egg glaze over the entire layer of pastry in the pie plate.
- Sprinkle on the crumbs.
- Pile on the fruit, add the butter if using it, and press the filling with your palms into a firm packed dome.
- Roll out remaining dough about 2 inches large than the pie plate.
- Use the tip of the knife to make a small vent hole right in the middle of the rolled pastry.
- Fold the pastry into quarters as before, and fit it over the fruit; unfold and drape it evenly over the apples.
- Trim a 3/4-inch overhang.
- Fold the edge under the edge of the bottom crust and brush the pie top with the egg glaze.
- Sprinkle topping sugar over the whole pie top.
- Bake the pie in the lower third of the oven for 15 minutes, then reduce the heat to 350 degrees f and continue baking an additional 40 to 45 minutes, until the pastry is a rich golden brown and the fruit is tender.
- Serve warm, topped with slices of cheddar cheese or vanilla ice cream.
This recipe was contributed by palavi on 13 Feb 2001
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