Best Pietisserie Apple Pie Recipes

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CLASSIC APPLE PIE



Classic Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 16

4 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
2 tablespoons all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon or apple pie spice
1/4 teaspoon salt
2 disks Pie Dough, recipe follows
1 large egg, beaten
Coarse sugar, for sprinkling (optional)
2 1/2 cups all-purpose flour
4 tablespoons cold vegetable shortening
2 teaspoons sugar
1 teaspoon apple cider vinegar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces

Steps:

  • Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
  • Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
  • Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.
  • Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
  • Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.

PIETISSERIE APPLE PIE



Pietisserie Apple Pie image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield About 8 servings

Number Of Ingredients 21

1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
4 ounces unsalted butter, very cold
1/4 cup ice water
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 pounds Granny Smith apples, peeled and sliced (about 5 apples)
2 ounces unsalted butter
2 tablespoons fresh ginger juice or 1 tablespoon freshly grated ginger
1 cup brown sugar
3/4 cup all-purpose flour
3/4 cup oats
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Pinch salt
4 ounces cold butter, cut into 5 pieces

Steps:

  • For the crust: Blend the flour and salt in a large bowl. Grate in half of the butter using a cheese grater, and then toss together with 2 forks so the butter coats the flour. Repeat with the remaining butter. Sprinkle half of the ice water over and stir with a fork. Press the dough together using your hands and set to the side any parts that form a ball. Repeat, adding the remaining water to the dry sections of the butter and flour mixture. Add just enough water so that the dough comes together when pressed firmly.
  • Form the dough into a ball. Flatten into a disk and wrap with plastic wrap. Chill in the fridge for 30 minutes.
  • Dust a work surface, the dough and a rolling pin lightly with flour. Begin rolling and take care to release the dough from the surface a few times by picking it up and turning it over, applying a light dust of flour each time. Roll the dough to 1/8-inch thick. Place into a pie dish and fold the edges under to create the edge of the crust.
  • Preheat the oven to 400 degrees F.
  • For the filling: Combine the sugar, flour, brown sugar, cinnamon, nutmeg, cloves and salt. Toss in the apples to coat.
  • Melt the butter with the ginger juice and 2 tablespoons water in a pot. Add the coated apples and simmer until the apples soften, taking care not to let the sugars burn, 5 minutes.
  • Fill the pie shell with the apples. Bake for 40 minutes.
  • For the crumble: While the pie is baking, combine the sugar, flour, 1/4 cup of the oats, the cardamom, cinnamon and salt in a food processor. Add the butter and pulse until the mixture is crumbly and not dry. Transfer to a bowl and stir in the remaining oats.
  • Remove the pie from the oven. Turn the temperature down to 350 degrees F. Sprinkle the topping over the pie, and then continue baking until the crumble browns and crisps, about 10 minutes.
  • The longer the pie cools, the easier it will be to slice.

OLD-FASHIONED APPLE PIE



Old-Fashioned Apple Pie image

The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even sweeter, serve it with a scoop of vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

2 tablespoons all-purpose flour, plus more for dusting
Pate Brisee (Pie Dough)
12 Granny Smith apples, peeled, cored, and sliced
3/4 cup sugar, plus additional for pie top
Zest and juice of 1 lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
2 tablespoons unsalted butter
1 large egg, beaten

Steps:

  • Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
  • In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
  • Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

OLD FASHIONED APPLE PIE



Old Fashioned Apple Pie image

Apple pie ...so American, so delicious. A true classic. Enjoy!

Provided by Arletta

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 8

2 (9 inch) unbaked pie crusts
7 cups peeled, cored and sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
  • Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

Nutrition Facts : Calories 402 calories, Carbohydrate 61.4 g, Cholesterol 7.6 mg, Fat 17.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 373.5 mg, Sugar 35 g

APPLE AND QUINCE PIE



Apple and Quince Pie image

Quinces go beautifully with apple, adding another dimension to a pie, with their scented graininess and wonderful deep ruby color. This a perfect fall/early winter dessert. The quinces have to be grated, since even small chunks take eons longer to cook than the apple.

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 6 servings

Number Of Ingredients 10

1 1/4 pounds Granny Smith, Jonathan or other cooking apples
1 large quince
Raw granulated sugar, as needed
About 1 1/4 cups water
A sheet of Puff Pastry or 1/2 pound Shortcrust Pastry Dough, recipes follows
Sprinkling demerara sugar
1 1/2 cups all-purpose flour
Pinch salt
3/4 cup unsalted butter
2/3 cup cold water

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel, core and slice the apples, then peel, core and grate the quince. Fill a pie pan with the fruit, sprinkling sugar over each layer, and mounding it up toward the center of the pan. Pour the water into the pan to come halfway up to the fruit.
  • Roll out the dough. Cut off a thin strip and attach it to the rim of the pan, brushing the rim with water first. Brush the strip with water and cover the pan with the sheet of dough, cutting off all the overhanging bits. Crimp the edges, brush the top with eggwash, and strew over the demerara sugar. Bake for 20 minutes before turning the temperature down to 375 degrees F and cooking for a further 20 minutes. Eat warm or hot with heavy cream.
  • Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. Some recipes call for half butter, half lard.
  • Sift the flour and a pinch of sea salt into a food processor, then cut the cold butter into small pieces on top of it. I process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time, 2 to 2 1/2 minutes should be enough for about 10 ounces of dough, with the machine running. If the paste is still in crumbly little bits after 1 or 2 minutes, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
  • If you're making pastry dough by hand, sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tip of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as above; wrap and chill the dough.
  • If you're making a double-crust pie, divide the dough into roughly 2/3 and 1/3. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, turning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking.
  • Preheat the oven to 375 to 400 degrees F.
  • Line your greased pie pan with dough. Never stretch it; it will stretch back. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. Or put it in the night before you need it.
  • Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. Cover the paper with a layer of dried beans; the idea is to prevent the pastry from rising up in the oven. When the dough is nearly cooked (the timing depends on the rest of the recipe), remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. Return the tart to the oven for 5 to 10 minutes to dry the bottom. Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart.
  • Sift the flour and salt into a mixing bowl. Rub in 2 tablespoons of the butter, as for shortcrust pastry dough, or use a food processor. Mix in the water and then gently knead the dough on a floured surface, preferably marble. Wrap it in plastic wrap and refrigerate for 30 minutes.
  • Keep the rest of the butter out so that it softens, then flatten it into a rectangle 1 inch thick. On a lightly floured surface, roll out the dough into the same size as the butter. Place the butter in the center of the pastry and then fold over the top and bottom of the dough to cover the butter.
  • With the rolling pie, press down on the edges to seal in the butter, then give the dough a quarter turn clockwise. Now roll the dough out so that it returns to it's original length. Fold over the ends again, press them together with the rolling pin, and give a further quarter turn clockwise. Repeat the process once more, then rest the dough in the fridge for at least 30 minutes, remembering which way it is facing.
  • Repeat the rolling and turning process twice more, then refrigerate for a final 30 minutes before using or freezing. If the dough gets warm and buttery at any stage during the process, put it in the fridge to chill.
  • If you prefer not to make your own, you can buy ready-made puff pastry, but try to find the very best available.

PERFECT APPLE PIE



Perfect Apple Pie image

Many cooks are intimidated by pastries and pies, thinking they'll make a mistake with the dough and ruin the recipe. The fact is, most of the errors that cause problems are easily preventable, and achieving perfection is simply a matter of mastering some basic techniques. This recipe will help ensure great results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

Handmade Pastry
3 tablespoons all-purpose flour, plus more for dusting
3 pounds apples such as Rome, Cortland, or Granny Smith, or a combination, peeled, cored, and cut into 3/4-inch wedges (about 8 cups)
1/2 cup sugar, plus more for sprinkling
1/2 to 3/4 teaspoon ground spices (combination of cinnamon, ginger, allspice, nutmeg, and clove)
1 tablespoon freshly squeezed lemon juice (or orange juice)
1 teaspoon grated lemon zest (or orange zest), optional
Pinch of salt
2 tablespoons unsalted butter, cut into pieces
2 tablespoons heavy cream

Steps:

  • Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
  • In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
  • Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.

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