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Thu Nov 19, 2020, 07:41 AM

Apple pie recipes

Why do most apple pie recipes call for tart apples, like Granny Smith? I use what's on hand for eating fresh, like Galas. Using a naturally sweet apple cuts down on the amount of refined sugar I use.

Sometimes I add fresh cranberries to the apples, for a cranapple pie. Then I do use more sugar.

And I always use more cinnamon than recipes call for. I like spicy, and I like cinnamon.

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Reply Apple pie recipes (Original post)
wnylib Nov 2020 OP
MOMFUDSKI Nov 2020 #1
wnylib Nov 2020 #2
Retrograde Nov 2020 #3
wnylib Nov 2020 #4
Lugnut Nov 2020 #5

Response to wnylib (Original post)

Thu Nov 19, 2020, 08:46 AM

1. I use

as many different kinds as I can gather. I make one huge round crust (from scratch, using half butter and half crisco which makes the crust tasty AND crisp) and lay the crust into the glass pie dish. Put the apple mixture into the dish and fold up the crust leaving a smallish opening at the top. Prevents dripping while baking. I put cinnamon, sugar and a bit of flour into apple mixture and use enough apples to pile them about 5" high. They will fall after baking, leaving the crust still piled high. I call it my country pie. Tip for crust: make it a day ahead and form a patty, wrap in plastic wrap, refrigerate overnite which allows the gluten in the flour to develop which aids in rolling out. Happy Thanksgiving everybody!

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Response to MOMFUDSKI (Reply #1)

Thu Nov 19, 2020, 09:21 AM

2. I like your idea of making one huge

crust and folding it up over the top instead of 2 separate crusts.

I used to use Crisco, but now use margarine or olive oil. To help make it flaky or crisp, I put the dough in the
fridge. If I don't have time or patience to wait, I use ice water in the dough and put the dough in the freezer for 10 or 15 minutes.

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Response to wnylib (Original post)

Thu Nov 19, 2020, 04:29 PM

3. I use whatever kind I have

I like a mixture of varieties if I can get them - I'm not overly fond of Granny Smiths but one or two in a pie are OK. I don't add any sugar - the apples have enough in them.

My method: make a crust using 1 part fat by volume to 3 parts flour, plus some salt. I use shortening, or butter, or a mix of the two; for a savory pie I'll sometimes use bacon drippings. I'd use lard if it were easier to find. Mix the fat into the flour/salt so you have a crumbly texture: I use a pastry cutter but hands work well if you don't have one. Then add ice water, little by little, until you have a slightly but not too sticky dough. Cover this and refrigerate for at least an hour, then divide in two and roll out, adding a little flour if it's too sticky.

After putting the bottom crust in the pie pan, peel and slice a lot of apples. You want a good mound of them, since they'll sag as they cook. Sprinkle the apples generously with cinnamon, then put the top crust on. It's important to poke holes in the crusts - jabbing them with a fork works fine. Lately I've been making a big (say, 1/8" steam hole in the middle, which seems to keep the top crust from sagging as much. If I have a beaten egg lying around, I brush the top with it: this gives it a nice brown color as it bakes, but it tastes as good without it.

Note that if you use vegetable shortening or oil in the crust and eliminate the egg wash the apple pie is vegan!

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Response to Retrograde (Reply #3)

Thu Nov 19, 2020, 06:45 PM

4. My mother used lard for her crusts

and they were flaky and good. But, in my 70's, I need to watch cholesterol. So I use olive oil. It can be pretty tasty, depending on what kind of olive oil you use.

I also put a couple small pats of margarine on the apples before covering them with the top crust.

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Response to wnylib (Original post)

Fri Nov 20, 2020, 02:07 AM

5. I use Macs.

My mother always used them plus they're tasty.

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