Recipe for Apple Pie as It Should Be by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple Pie as It Should Be. It should take you about 3 hr to make this recipe. The Apple Pie as It Should Be recipe should make enough food for 1 pie.

You can add your own personal twist to this Apple Pie as It Should Be recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple Pie as It Should Be recipe.

Ingredients for Apple Pie as It Should Be

• 4 1/2 cups sifted all-purpose flour
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• 12 ounces (3 sticks) cold unsalted butter, cut into pieces
• 1/2 cup ice water (strain out the ice just before using)
• 2 teaspoons red wine vinegar
• 5 Granny Smith apples, peeled, cored, and thickly sliced
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon pure vanilla extract
• 1 1/2 tablespoons cold unsalted butter, cut into pieces
• 1 tablespoon heavy cream
• 1 tablespoon sugar

Directions for Apple Pie as It Should Be

1. Pie Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
2. When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between 2 sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won’t be able to check the progress of the dough as easily. It’s entirely up to you. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don’t worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don’t do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
3. Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it’s up to you. Either choice will work. To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
4. Don’t stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don’t be concerned; we’ll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Leave the edges of the bottom crust hanging over the rim.
5. Roll out the second piece of dough into a circle about 11 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, and then unroll it onto the sheet pan. Chill for 20 to 30 minutes before filling.
6. Preheat the oven to 425 degrees.
7. In a medium bowl, toss the apple slices, sugar, salt, cornstarch, cinnamon, nutmeg, and vanilla together. Transfer to the pie shell, and dot with the butter. Brush the overhanging edges of the dough with water. Carefully place the rolled-out top crust on top and pinch the edges together, turning under all around to make a thick edge. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a “V” with the dough in between. Repeat all around the rim to make a wavy edge.
8. With the tips of a pair of scissors, snip 4 evenly spaced small vent holes in the top crust. Brush the top of the pie with cream, then sprinkle evenly with sugar.
9. Place the pie on a sheet pan to catch any juices that boil over. Bake in the center of the oven for 10 minutes, then reduce the heat to 375 degrees and bake until the crust is golden brown and the juices are bubbling at the vents, 40 to 50 minutes more. Check the pie after 30 minutes; if the crust is browning too quickly, cover lightly with foil. Let cool at least 30 minutes before serving. Serve warm or at room temperature.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Apple Pie as It Should Be recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Apple Pie – An apple pie is a pie in which the principal filling ingredient is apple, originated in England. It is often served with whipped cream, ice cream (“apple pie à la mode”), or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately (“blind”) to prevent it from getting soggy. Deep-dish apple pie often has a top crust only and tarte Tatin is baked with the crust on top, but served with it on the bottom.Apple pie is an unofficial symbol of the United States and one of its signature comfort foods.
• Apple Recipes
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Pie Recipes
• Apple Dessert
• Fruit Dessert Recipes
• Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
• Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
• American – American(s) may refer to:
• Pie Crust Recipes