Monday, April 27, 2009

Perfect Apple Pie

As I had mentioned on past posts I had a surgery in schedule, well it happened about a month ago and I am feeling much better now. And to celebrate my recovery we had some friends over for brunch and for dessert I made an apple pie.

The recipe is from a Pillsbury book that my husband got me from Target (yeah... you guessed it from the dollar section of the store), hey you guys Target has great dollar items!

Now I want to share this recipe with all of you and enjoy with great friends like fines.

Perfect Apple Pie

Crust: Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into 1 tbsp. pieces., very cold
1/4-1/2 cup cold water

6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Directions for the Crust:
1. Put the flour, salt and sugar into a food processor and pulse once or twice.
2. Add the butter and process until the mixture looks grainy.
3. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
4. Decant the loose dough onto a piece of plastic wrap.
5. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
6. Split into two pieces and wrap each and chill for at least 4 hours before using.
7. Dough can be made ahead for up to one week.

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

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