Best apple pie
Summary
Yield
Source World Food Wine
Prep time 1 1⁄2 hours Recipes Snack Dessert Dinner Main meal United States North America New England Connecticut America Bake
Description
This recipe is my own version of the first place winner in the Connecticut Two-crusted Pie final. The original used butter flavored shortening for the crust, instead of butter, and it only called for vegetable oil, instead of sunflower oil.
Ingredients
3⁄4 Teaspoon baking powder 3 Cup flour 1 Cup butter (+ 2 T to sprinkle over the filling) 5 Tablespoon cold milk 1⁄2 Teaspoon salt 2 Tablespoon brown sugar 1 Tablespoon sunflower oil 1 egg white 1 Cup sugar 1⁄2 Teaspoon cinnamon 1⁄4 Cup orange juice 4 Golden Delicous apples (peeled and cut into pieces) 4 Cortland apples (peeled and cut into pieces)
Instructions
Crust
Sift dry ingredients - flour, baking powder, brown sugar and salt - twice and set in a bowl. Cut butter in the middle of dry ingredients. Rub in with your fingers to mix, until it resembles crumbles.
Sprinkle oil first then milk, 1 Tbs at a time, mixing well. Stop when a ball of dough forms.
Wrap in plastic film or kitchen foil and let it stand in the fridge for 30 minutes.
Divide it and roll out to make a top and a bottom pie crust.
Filling
Splash the apples with orange juice - to prevent discoloration - while you peel and chop.
Mix normal sugar and cinnamon. Combine with the apple pieces.
Pie
Preheat oven to 375° F (180° C).
Line a pie pan with the pastry. Fill with the apple and sugar mixture, packing firmly. Sprinkle butter dots on top.
Cover with top crust, seal the edges with a little milk. Make holes for steam to escape. Brush egg white, beaten egg or milk on the top to give it a shiny glaze when cooked.
Bake in the middle of the oven for 1 hour.
Nutrition facts and ingredients, metric
Crust
350 g
flour
¾ tsp
baking powder
225 g
butter
75-100 ml
cold milk
1 tsp
salt
50 g
brown sugar
15 ml
sunflower oil
1
egg
Filling
225 g
sugar
½ tsp
cinnamon
4
Golden Delicious apples, peeled and cut into pieces
6
Cortland apples, peeled and cut into pieces
60 ml
orange juice
40 g
butter
Amount Per Serving
Calories
603.72
Calories From Fat (42%)
251.10
% Daily Value
Total Fat 28.52g
44%
Saturated Fat 16.82g
84%
Cholesterol 69.71mg
23%
Sodium 454.31mg
19%
Potassium 239.72mg
7%
Carbohydrates 83.41g
28%
Dietary Fiber 3.15g
13%
Sugar 43.74g
Sugar Alcohols 0.00g
Net Carbohydrates 80.26g
Protein 6.48g
13%
Notes
- When making a pie crust, the bottom needs more dough than the top. Approximately 2/3 for the bottom and 1/3 for the top.
- The number of apples depends on the size. Aim for four cups of peeled, sliced apples of each kind.
- you can cover the top of the pie with foil, to prevent excessive browning, after 20-30 minutes baking if needed.
- Using other varieties of apples brings subtle but delicious new flavors. For instance, keep Golden Delicious and use Granny Smith, English cooking apples or Spanish Reinetas instead of Cortland apples.
- Cortland apples are very appreciated for salads as they take longer to brown.
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Summary
| Yield | |
|---|---|
| Source | World Food Wine |
| Prep time | 1 1⁄2 hours |
| Recipes | Snack Dessert Dinner Main meal United States North America New England Connecticut America Bake |
Description
This recipe is my own version of the first place winner in the Connecticut Two-crusted Pie final. The original used butter flavored shortening for the crust, instead of butter, and it only called for vegetable oil, instead of sunflower oil.
Ingredients
| 3⁄4 | Teaspoon | baking powder |
| 3 | Cup | flour |
| 1 | Cup | butter (+ 2 T to sprinkle over the filling) |
| 5 | Tablespoon | cold milk |
| 1⁄2 | Teaspoon | salt |
| 2 | Tablespoon | brown sugar |
| 1 | Tablespoon | sunflower oil |
| 1 | egg white | |
| 1 | Cup | sugar |
| 1⁄2 | Teaspoon | cinnamon |
| 1⁄4 | Cup | orange juice |
| 4 | Golden Delicous apples (peeled and cut into pieces) | |
| 4 | Cortland apples (peeled and cut into pieces) |
Instructions
Crust
Sift dry ingredients - flour, baking powder, brown sugar and salt - twice and set in a bowl. Cut butter in the middle of dry ingredients. Rub in with your fingers to mix, until it resembles crumbles.
Sprinkle oil first then milk, 1 Tbs at a time, mixing well. Stop when a ball of dough forms.
Wrap in plastic film or kitchen foil and let it stand in the fridge for 30 minutes.
Divide it and roll out to make a top and a bottom pie crust.
Filling
Splash the apples with orange juice - to prevent discoloration - while you peel and chop.
Mix normal sugar and cinnamon. Combine with the apple pieces.
Pie
Preheat oven to 375° F (180° C).
Line a pie pan with the pastry. Fill with the apple and sugar mixture, packing firmly. Sprinkle butter dots on top.
Cover with top crust, seal the edges with a little milk. Make holes for steam to escape. Brush egg white, beaten egg or milk on the top to give it a shiny glaze when cooked.
Bake in the middle of the oven for 1 hour.
Nutrition facts and ingredients, metric
Crust
350 g
flour
¾ tsp
baking powder
225 g
butter
75-100 ml
cold milk
1 tsp
salt
50 g
brown sugar
15 ml
sunflower oil
1
egg
Filling
225 g
sugar
½ tsp
cinnamon
4
Golden Delicious apples, peeled and cut into pieces
6
Cortland apples, peeled and cut into pieces
60 ml
orange juice
40 g
butter
Amount Per Serving
Calories
603.72
Calories From Fat (42%)
251.10
% Daily Value
Total Fat 28.52g
44%
Saturated Fat 16.82g
84%
Cholesterol 69.71mg
23%
Sodium 454.31mg
19%
Potassium 239.72mg
7%
Carbohydrates 83.41g
28%
Dietary Fiber 3.15g
13%
Sugar 43.74g
Sugar Alcohols 0.00g
Net Carbohydrates 80.26g
Protein 6.48g
13%
Notes
- When making a pie crust, the bottom needs more dough than the top. Approximately 2/3 for the bottom and 1/3 for the top.
- The number of apples depends on the size. Aim for four cups of peeled, sliced apples of each kind.
- you can cover the top of the pie with foil, to prevent excessive browning, after 20-30 minutes baking if needed.
- Using other varieties of apples brings subtle but delicious new flavors. For instance, keep Golden Delicious and use Granny Smith, English cooking apples or Spanish Reinetas instead of Cortland apples.
- Cortland apples are very appreciated for salads as they take longer to brown.
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Remarkable
This recipe was or favorite between our small Connecticut collection and this is the one featuring in the cookbook part of the school project which was the origin of World Food and Wine.
New England
Food in USA