Need a good traditional apple pie recipe

[fido]

Round Pies

My Hungarian guest wanted to do some baking one day and I suggested apple pie. I was busy doing other things so I didn't see the pie until it was out of the oven. It was huge as she had made it in my oval roasting tin. This was not a problem but I showed her my round pie dish, which is a similar size to that shown in #15 above. She seemed horrified at the thought of making round pies! Apparently pies are normally square in Hungary but she could not find anything square amongst my stuff. Pies are cut into squares, not angular wedges and our "pie chart" does exist in Hungary but is called a "tortadiagram" or "cake diagram", as cakes can be round!

 

[polkanut]

Another good baking apple is the "Wealthy."  It's a very old variety, but well worth the search. 

 

[dustin92]

I used macintosh, and it turned out great. I am making another one probably tomorrow.

 

[whirlcool]

We like the "Dutch Apple" pies. Apple pie with raisins and walnut pieces baked in.
When we make it we soak the raisins overnight in light rum to give it a bit of a zing!

 

[Iowegian]

Less is more. Raisins and nuts have no business in a apple pie. Nor does mace.

Try this 90 year-old recipe:

7 cups sliced apples. [Jonathans are best. A 3 lb. bag equals 7 C.]
2/3 C. Sugar
1-1/3 T. Flour [not cornstarch or tapioca.]
2 t. lemon juice
1/2 t. Cinnamon
1/4 t. Nutmeg
1/8 t. Salt

Pie dough. Duh. But pie dough needs lard, btw. And butter. But not corn meal.

425 F for 25 min, then 25 to 30 min at 350 F.

 

[mixfinder]

Speaking of Nuts

It feels unkind to drop in and leave negative comments on another's pleasant and constructive thread. Its fine to have opinions that differ but best to begin your own thread which then sets a tone for conversation of a different perspective.

 

[norgeway]

Variety...

Is the spice of life..LOL, I LIKE to try new things in my recipes, raisins and nuts , like cocoanut and pineapple..are good in ANYTHING !!!

 

[whirlcool]

What I described isn't just Apple Pie, it's Dutch Apple Pie. There is a difference.
BTW, the Dutch Apple Pie usually has a cinnamon crumb coating on top rather than another crust. It's just another variation on a theme.

Has anyone ever tried substituting Pears for Apples in a pie? They have similar consistency. I wonder how that would turn out.

 

[dustin92]

I used an all butter crust and used half nutmeg and half allspice in place of the mace. It turned out wonderful, and tasted just how apple pie should (to me anyway).

 

[norgeway]

Pear Pie!!

Dons Mother makes pear pie often and it is REAL good!

 

[dynaflow]

Hans

it couldnt be any better than Bonnies apple pie its to die for

 

[petek]

Pie crust problemo's

Kelly;
I always seem to have trouble rolling out the dough in a nice smooth uniform shape.
What happens is my dough starts to crack once I've gotten it perhaps 6-7 inches circumference. Do you think it's because it's too dry?
Everythings cold from the start, it sits wrapped in the fridge to chill, etc etc.
Taste wise it's good it just that I always end up having to do some patchwork quilting

 

[dustin92]

It may be slightly dry, or, what I do to eliminate cracking; I roll it a bit, then smush the edges back in, all the way around, just push it back in, using one hand to keep it from folding, and the other to push. You will end up with something that looks a bit like a shallow crater, bowl, or dinner plate. Just make sure all the cracks have been smushed. Then roll some more, smushing again as needed. I usually need to do it 2 or 3 times as it gets thinner. Hope this helps (or at least makes sense!)

 

[petek]

I've tried that but I'd just for once like to get it to roll out all in one piece instead of looking like a map of Iceland LOL

 

[mattl]

Pete, look at the equipment you are using.  I had those kinds of issue in the past, used the same rolling pin my mother and grandmother used.  I picked up a Wilton on clearance at Meijers a few years ago and it made the world of difference.  It's the type with silicon coating, and it's much larger and heavier than what I had been using.

 

[vacbear58]

A reminder of an earlier recipe

Can I just remind folks of Louis' supurb apple pie? Is was part of the drift of the subject thread which was about recipe books, you need to scrool down to reply #38 to find it. If you have not made it you should give it a try, it is REALLY good

Al

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?34973

 

[mixfinder]

Cracking

Cracking crust that's hard hard to roll can be one of three issues or a combination of them all. Stingy with the fat, using butter or not enough liquid. I most often use shortening, once in a while a blend with part butter but I don't make pies with butter. I use a higher ratio of fat to flour because it makes a very forgiving crust. The added liquid whether water, liquor, fruit juice or buttermilk insures an easy crust to roll and lots of flour for rolling. Before rolling gather the dough in a disc and press it into a circle. Using two sheets of waxed paper or parchment makes rolling a breeze. When you're done rolling lift off the top paper and flip the dough into the pan. Then peel off the last paper. Shape the crust and you're good to go. An old fashioned pastry cloth and stockinette work wonders once they're infused with flour.

 

[mickeyd]

Huge Devourer

of luscious apple pie, got to a point where I just had to make it faster, so I moved over to Phyllo (sp) Dough. What a win win that was. Quick, tender flakey crust with some parts crunchy, way way less fat& flour, still juicy, and like you Dustin, I use Macs, having grown up on them. They cook quicker and make lots of exotic syrup & nice clean apple flavor. Like cinnamon and sometimes nutmeg for spicing and no thickeners, preferring it somewhat runny. Rarely met a homemade apple pie I couldn't find something good about.

 

[kenb]

Kelly, last night I made two pumpkin and two mincemeat pies using your recipe for the crusts. By far the easiest pies I've ever made!

 

[jeffg]

Pete, are you hand mixing this dough or using a food processor? I prefer the processor but it's easy to overmix. A few quick pulses are usually enough. If it looks barely mixed it's perfect. Dump it out and the rest will take of itself during the rolling out.

Also I'm sure you know but start with everything (bowl, spoon, water, butter etc) ice cold. Use ice water not cold tap water.