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For best results, eat refrigerated apple pie within 4 days. After that time, the once flaky crust starts to get soggy and the peak flavor starts to fade. ... If you want to warm a slice of cold ...
Fold both crusts up over the edge of the pie and pinch to seal. Cut four 3-inch-wide strips of foil and cover the edges of the pie. Cut a 8-inch piece of foil and loosely tent the top of the pie.
Prep Time: 10 mins. Total Time: 1 hour 10 mins. Ingredients. 3/4 c. (1 ½ sticks) salted butter, cut into slices, plus more for the baking dish. 2 (21-oz.) cans apple pie filling. 1 tsp. apple pie ...
An apple pie is a pie in which the principal filling is apples. Apple pie is often served with whipped cream , ice cream ("apple pie à la mode "), custard or cheddar cheese . [ 3 ] It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips).
Combine all the filling ingredients in a large mixing bowl, tossing with your hands to coat the apples. Preheat the oven to 425°F. Add the filling to the prepared pie shell.
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies.
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
2. Martha Stewart's Mile-High Apple Pie. A double-crusted apple pie that is dusted with sugar for the perfect sweet flavor to each bite. This apple pie recipe is one of Martha Stewart's favorite ...