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Apple Pie - An Autumn Classic

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Deep Dish Apple Pie

(Family Features) As the chill of autumn arrives, our palates pine for homemade apple pie.  Apples are available in abundance, and Deep Dish Apple Pie is easy and delicious - even for the novice baker - with this step-by-step recipe from the Wilton Test Kitchen.

The tips to success are simple. For convenience, start with refrigerated pie crusts; the mixing and rolling out are done for you. The fabulous filling is a snap...just combine peeled and sliced apples, lemon juice, flour, cinnamon and sugar. Be sure to choose apples appropriate for baking such as Granny Smith, Rome, Braeburn, Northern Spy or Cortland because they hold their shape and won't become too soft as they bake. 

Note also that this is a deep dish pie, so the correct size pie pan is a must; otherwise the filling will overflow the pan. The top crust requires cutting slits or some other type of openings to allow steam to escape and prevent the crust from becoming soggy.

Wilton has created an innovative way to both decorate the top crust, and vent the steam. Using a mini apple-shaped cutter, make cut-outs and place the crust over the apple filling. Seal the edges and arrange the apple cut-outs on the crust. Brush with egg white (for a glossy golden brown finish), and bake. Cool the pie at least an hour before serving for easier cutting.

For more ways to bake, decorate, and celebrate the season, visit www.wilton.com.

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Deep Dish Apple Pie

  • 6 cups sliced, peeled and cored baking apples (about 6 large apples)
  • 1 tablespoon lemon juice
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 package (15 ounces) refrigerated pie crust
  • 1 egg white, lightly beaten
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    1. Preheat oven to 400 °F. In large bowl, combine apple slices and lemon juice. In small bowl, combine sugar, flour and cinnamon. Sprinkle sugar mixture over apple slices; mix well to coat.
    2. Line deep dish pie pan with pie crust; fill with apple mixture. Using apple cutter, cut out vents in remaining pie crust. Place crust over filing, crimping and fluting edges. Arrange cut out pastry on top of pie; brush crust with egg white.
    3. Bake 45-50 minutes or until apples are bubbly and crust is deep golden brown.* Remove pie from oven. Cool pie in pan on cooling rack at least 1 hour before serving.

8 Servings
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Notes, Tips & Suggestions
*To keep edges from overbrowning, use thin strips of aluminum foil to cover edge of pie. Remove foil during last 20 minutes of baking.

Wilton Products:
Deep Dish Pie Pan
Harvest Mini Metal Cutter Set (apple used)

SOURCE: Wilton Industries, Inc.

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