Food recipes
Old-Fashioned Apple Pie
Old-Fashioned Apple Pie Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched cornstarch sugars, granulated salt, table margarine, regular, 80% fat, composite, stick, wit...
Old-Fashioned Apple Pie
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
apples, raw, with skin
raisins, seeded
apricots, dried, sulfured, uncooked
lemon juice, raw
sugars, brown
cornstarch
spices, cinnamon, ground
salt, table
sugars, granulated
Directions:
To make Crust: Pulse flours, cornstarch, sugar, and salt in food processor to combine.
Add margarine, and process until mixture resembles coarse meal.
Add 1/2 cup cold water, and process until dough forms.
Add water 1 Tbs.
at a time, if necessary.
Wrap in plastic wrap; chill 1 hour.
To make Filling: Toss apple wedges, raisins, dried apricots (if using), lemon juice, brown sugar, cornstarch, cinnamon, and salt in large bowl.
Set aside.
Preheat oven to 450F.
Shape two-thirds of dough into flat round.
Roll out to 14-inch diameter circle on floured work surface.
Press into 9-inch pie dish, letting excess hang over edges.
Prick bottom with fork.
Mound Filling in pie.
Roll out remaining dough into 9-inch circle, place over Filling, and fold excess dough over top, crimping edges to seal.
Brush top with water, and sprinkle with turbinado sugar, if using.
Poke small hole in center of pie, and set on baking sheet.
Place pie in oven; reduce heat to 350F.
Bake 60 to 80 minutes, or until golden.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
apples, raw, with skin
raisins, seeded
apricots, dried, sulfured, uncooked
lemon juice, raw
sugars, brown
cornstarch
spices, cinnamon, ground
salt, table
sugars, granulated
Directions:
To make Crust: Pulse flours, cornstarch, sugar, and salt in food processor to combine.
Add margarine, and process until mixture resembles coarse meal.
Add 1/2 cup cold water, and process until dough forms.
Add water 1 Tbs.
at a time, if necessary.
Wrap in plastic wrap; chill 1 hour.
To make Filling: Toss apple wedges, raisins, dried apricots (if using), lemon juice, brown sugar, cornstarch, cinnamon, and salt in large bowl.
Set aside.
Preheat oven to 450F.
Shape two-thirds of dough into flat round.
Roll out to 14-inch diameter circle on floured work surface.
Press into 9-inch pie dish, letting excess hang over edges.
Prick bottom with fork.
Mound Filling in pie.
Roll out remaining dough into 9-inch circle, place over Filling, and fold excess dough over top, crimping edges to seal.
Brush top with water, and sprinkle with turbinado sugar, if using.
Poke small hole in center of pie, and set on baking sheet.
Place pie in oven; reduce heat to 350F.
Bake 60 to 80 minutes, or until golden.