How To Make Apple Pie

Ingredients:
1-1/2 cups/375 mL all-purpose flour
1/2 tsp/2.5 mL salt
1/2 cup/125 mL vegetable shortening
3 to 5 tbsp/45 to 75 mL cold water

Cooking Directions: First, combine flour and salt; cut in shortening with pastry blender until pieces are the size of small peas. Next, sprinkle in water, 1 tbsp/15 ml at a time, tossing with fork until all flour is moistened and pastry clings together pulling away from the side of bowl.

Tip: Try to use as little water as possible for the flakiest crust.

Now, gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll from center to edge to about 1/8 inch/3 mm thickness. Roll pastry 2 inches larger than inverted pie plate. Fold pastry into quarters and ease into pie plate, pressing firmly against bottom and sides. Trim overhanging pastry 1 inch/2.5 cm from rim of plate. Fold and roll under even with plate. Flute edges if desired. Fill and bake as directed on recipe.

For baked pie shell: Prick bottom and sides thoroughly with fork. Bake at 450ºF/235ºC for 10 to 12 minutes or until golden brown. Cool on wire rack.

Makes one generous pie shell, double the recipe to make a covered pie.

Nutrition Facts: Makes 10 servings.

Nutritional Information Per Serving: Calories 160;
Protein 2 g; Carbohydrates 14 g; Sodium 110 mg;
Fat 10 g; Saturated Fat 3 g; Cholesterol 0 mg and
Dietary Fiber 1 g.

More tips: Don't overwork the dough, the less handling the better for a more tender and flaky crust.

Don't try to stretch the dough to fit the pie pan, it will only shrink away from the edge when baked.

You can make pastry dough ahead, flatten into a 5-inch disk, wrap well in plastic, and refrigerate for up to 5 days.

Apples freeze quite well so if you have an abundance of apples here's how to make them ready to freeze for pies!

You'll need:
Large zip top bags
A sharp paring knife
Pie pans
An apple peeler, corer, slicer - this is optional but makes the work go much faster if you have a lot of apples to prepare. See the Super Store section below for some good models.

This is my favorite method as it's quick and easy. If you work fast and freeze each bag right away the apples won't have a chance to turn brown.

Peel apples, quarter and core, or use the handy peeler mentioned above to prepare. Place prepared apples in a large zip top bag, press out excess air before sealing, lay the bag in the pie pan, shape apples to the pan and place in the freezer. Once apples are frozen, you can remove the pan.

To bake a pie, prepare crust of your choice, line pie pan then add frozen apples, sugar, spices etc according to the recipe you are following. Cover with top pastry and bake. You'll need to allow extra baking time when using frozen apples.

Ingredients:

8 cups peeled and sliced granny smith apples (or other tart apples)
2 tablespoons all purpose flour
1 cup sugar
1 teaspoon Watkins cinnamon
1/4 teaspoon Watkins nutmeg
Dash of salt
2 teaspoons fresh lemon juice
2 tablespoons butter
1 egg yolk
1 tablespoon water
Pastry for a double crust pie

Prepare pastry as directed, roll out bottom crust and place in pie plate. Preheat oven to 375 degrees F.

In a large bowl combine apple slices, sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Place mixture into pie crust. On a lightly floured surface roll remaining pastry dough and cut into strips. Place strips on top of apple pie making a crisscross pattern. Mix the egg yolk and water in a small bowl and lightly brush the top of the pie. Bake for approximately 45 minutes.

Serve pie warm topped with ice cream, custard or whipped cream.

Ingredients:
Pastry for 2-crust 9-inch/23-cm pie (double recipe)
2/3 to 3/4 cup/160 to 180 mL sugar, depending on tartness of apples
2 tbsp/30 mL all-purpose flour
1-1/2 tbsp/25 mL Watkins Apple Bake Seasoning
1 tsp/5 mL Watkins Original Double Strength Vanilla Extract
7 cups/1.75 liters thinly sliced, peeled and cored apples
1 tbsp/15 mL butter (or margarine if you must!)
1 egg beaten
1-1/2 tsp/7.5 mL sugar
Pinch of Watkins Cinnamon

Cooking Directions
Prepare and roll out pastry. Place one crust in 9-inch/23-cm pie plate; set aside. In small bowl, combine sugar and next three ingredients; mix well. Place half of apples in pie crust; sprinkle with half of sugar mixture. Top with rest of apples and sugar mixture. Dot filling with butter. Cut out apple or leaf designs in remaining crust and place over pie. Trim and flute edges. Brush top crust with beaten egg and sprinkle with combination of remaining sugar and cinnamon. Bake at 400ºF/205ºC for 40 to 50 minutes or until crust is golden and apples are tender and juicy. Cover top and edges with foil if pie starts to become too brown.

Makes 8 servings.

Tip: The egg wash glaze is the secret to a beautiful golden crust.

Watkins Apple Bake Seasoning is a well-balanced blend of cinnamon and other spices that perfectly compliment apple pies, cobblers, crisps, baked apples etc.

Ingredients:
1 can (12 oz/340 g) frozen apple juice concentrate, thawed
1/3 cup/80 mL Watkins Vanilla Dessert Mix
2 tsp/10 mL Watkins Apple Bake Seasoning
1/4 tsp/1.2 mL salt
2 tbsp/30 mL butter or margarine
5 to 6 large Golden Delicious apples, peeled, cored and sliced
One 9-inch/23-cm baked pastry pie shell

Cooking Directions: In large heavy saucepan or Dutch oven, combine apple juice, Vanilla Dessert Mix, Apple Bake Seasoning, salt, and butter; mix well. Add apples and cook over medium heat, stirring occasionally, until mixture begins to bubble. Cook, stirring occasionally, until apples slices are fork-tender. Let cool in pan about 30 minutes before spooning into baked pastry shell. Chill until serving time.

Nutrition Facts: Makes 10 servings.

Nutritional Information Per Serving: Calories 260;
Protein 1 g; Carbohydrates 50 g; Sodium 160 mg; Fat 8 g; Saturated Fat 4 g; Cholesterol 10 mg; Dietary Fiber 3 g

There are times when a ready made pie crust will do but for special occasions try making your own pastry, it's not as difficult as you may think. This all butter recipe makes one 9-inch pie crust, double the recipe to make a double pie crust.

Ingredients:

1 1/2 cups sifted flour
1/2 cup chilled butter cut into cubes
1/2 teaspoon salt
3 tablespoons cold water

Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended. Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition. Once dough is well blended shape into a large ball, wrap in plastic wrap and place in refrigerator for approximately 20 to 30 minutes.

Remove the dough from fridge and placed onto a floured surface. Using a rolling pin roll dough to form a 10 to 11 inch circle. Line a 9 inch pie pan with dough and chill until ready to use.

Tip: roll out remaining dough, sprinkle with cinnamon and sugar. Cut into strips or diamonds and bake until a light golden brown for a real treat.

Pie:
3/4 cup/180 mL brown sugar
1/2 cup/125 mL Watkins Vanilla Dessert Mix
1-1/2 tsp/7.5 mL Watkins Cinnamon
6 cups/1.5 L peeled, sliced tart green apples
1-3/4 cups/425 mL fresh cranberries
2 tbsp/30 mL lemon juice
1 9-inch/23-cm prepared, unbaked pastry pie crust

Topping:
1/2 cup/125 mL unsalted butter
3/4 cup/180 mL brown sugar
2 tbsp/30 mL evaporated milk
1-1/2 tsp/7.5 mL Watkins Original Double-Strength Vanilla
1/2 tsp/2.5 mL Watkins Caramel Extract
1 cup/250 mL chopped walnuts

Cooking Directions Pie: Combine first three ingredients. Add apples, cranberries and lemon juice; toss to coat well. Spoon mixture into pie crust, mounding in center. Bake at 350°F/180°C until apples are tender, about 1-1/2 hours. Cover with foil the last 30 to 45 minutes to prevent overbrowning. Transfer to rack; uncover and cool.

Topping: To prepare topping, melt butter with brown sugar and milk in a heavy skillet over low heat, stirring frequently. Increase heat and bring to a simmer, stirring constantly. Mix in vanilla and caramel extracts, then walnuts. Pour mixture into a bowl, let stand until slightly thickened and just cool, stirring occasionally, about 10 minutes. Spoon topping over pie, covering completely. Let stand until topping sets, about 30 minutes.

Makes 10 servings.

I've been asked, "How do you keep sliced apples from becoming brown?" There are several methods that will prevent apples from turning brown after they are peeled and sliced. Try these!

If you are just making one pie make the pastry first, roll it out and have the pastry lined pie plate ready before you start preparing the apples. Then apply the top and bake. This is the work fast method!

One of the most common methods to stop prepared apples from going brown is to squeeze a little fresh or bottled lemon juice on the apple pieces. Another method is to place the apples piece in water that has had lemon juice added to it. Use about 1/4 cup lemon juice to 1 quart of cold water.

Ascorbic acid can also be added to water to create an anti-browning solution. Directions will be on the container. Or try adding one crushed vitamin C tablet to a quart of water.

As a last resort you can mix 1 teaspoon of salt in one quart of water and drop prepared apples in it.

When placing apples in a water bath, do not over soak them. Drain well and pat dry before using.

Why do apple go brown? When fresh apples are peeled or cut open, the apple's cells are exposed to and react with the oxygen in the air. This reaction is called oxidation, and is what turns the apple brown. The smaller the pieces the more surface area is exposed to browning.

When you purchase your pie baking utensils from Amazon or the SuperStore on this page you'll automatically be making a donation to the Squidoo Charity Fund!

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