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4 medium (7-ounce) Granny Smith apples, peeled and cut into thin (1/4-inch-thick) wedges (about 5 cups) 2 tablespoons cornstarch 1 1/2 teaspoons ground cinnamon
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. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges.
small apples, peeled, cored, and thinly sliced (about 1 1/2 pounds) 1/2 c. sugar. 1 tsp. apple pie spice or pumpkin pie spice. 2 tbsp. salted butter, cut into small pieces. Directions. Preheat the ...
It uses a mixture of different apples for the filling and produces a pie with a bold, aromatic filling inside a golden-brown double crust. View Recipe Brown-Butter 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).
Trim the top so that the dough is flush. Fill with the apples. Roll the second dish of dough to a 14-by-20 inch rectangle and cut into 1-inch strips to make a lattice on the top of the pie. Bake 1 hour. Remove the pie from the oven and grate 2 ounces of aged Cheddar cheese with a microplane over the top. Bake for 10 minutes more to brown the ...
6 large apples, such as Granny Smith, Pink Lady, or Honey Crisps, or a combination, cored, peeled, and thinly sliced (see Tip) 1 / 4 cup fresh lemon juice; 2 tsp grated lemon zest; 2 tbsp heavy cream; 12 tbsp (1 1/2 sticks) unsalted butter, at room temperature; 1 1 / 2 tsp fleur de sel
Reduce oven to 350°F, rotate pie, and continue baking until crust is golden brown and juices are bubbling, about 1¼ hours (tent with foil if crust is turning too dark).