Dutch Apple Pie Cook's Illustrated
1. FOR THE CRUST: Combine water and sour cream in bowl. Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until butter is size of large peas, about 10 pulses. Add sour cream mixture and pulse until dough forms clumps and no dry flour remains, about 12 pulses, scraping down sides.
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Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
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Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve. Sealing the Pie in the Pastry.
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Make the pie dough for the crust: In a food processor, combine flour, almonds, salt, and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add milk 1 tablespoon at a time, pulsing until mixture begins to clump together. Remove dough from machine and shape into 2 discs.
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There is nothing more comforting than hearing the aroma of freshly baked apple pie in your kitchen. If you have ever wondered what makes Cooks Illustrated's apple pie stand out from the rest, you are in luck.
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Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.)
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Best Apples for Baking. A combination of sweet and tart apples works best in pie. These six varieties, all of which retain their shape when cooked, were our favorites in kitchen tests. Type: Sweet. Golden Delicious: Sweet with buttery undertones. Braeburn: Takes on a pear-like flavor when baked. Jonagold: Similar to Golden Delicious, but more.
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1 Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl. 2 Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible.
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Apple Pie. Preheat oven to 400 degrees. In a medium bowl, add all of the filling ingredients, except the butter, and stir until the apples are evenly coated. Use your spoon to roughly chop the apples. Place the filling in the center of the rolled out dough, leaving a 2-3 inch border.
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A simple, old-fashioned dessert called apple pandowdy promises apple pie appeal with none of the fuss. Is it time for an apple pie makeover?
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Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F (190°C) and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 2 hours before serving.
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Step 2. 2. Preheat the oven to 375 degrees. Peel and core the apples and slice them about 1/4 inch thick. Toss with sugar and cinnamon to taste and with the flour. Fill the pie with the apple.
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In a small bowl, whisk together the egg and milk and set aside. Peel, core, and slice the apples into ¼-inch thick wedges. Place apples in a large bowl and mix with ¼ cup flour, ⅓ cup sugar.
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Adjust oven rack to lower-middle position and place a heavy rimmed baking sheet on it. Preheat oven to 425°F (220°C). Toss apple slices with sugar, cornstarch, cinnamon, and lemon juice and zest until well coated. Let rest for 10 minutes.
Classic Apple Pie Cook's Illustrated Recipe
Preheat oven to 400° F. Combine flour, sugar, and salt in a bowl. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan.
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FOR PASTRY: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses. 2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined.
