KANSAS CITY, Mo. — Making a homemade apple pie for the holidays can seem like a daunting task if you’ve never made one. FOX 4 invited K-State Extension volunteers Denise McKenny and Sandy Corwin to the morning show to demonstrate just how easy it can be. The directions for the pie are below, but the two demonstrate how to create the crust and put it in the pie pan in the video above.
The two will also host a pie baking 101 class Thursday, Nov. 3 at 6 p.m., at K-State’s Olathe campus.
Deep Dish Apple Pie
4 pounds apples, peeled, cored and thinly sliced (about 8 apples)
1/2 cup sugar
1/4 cup flour
1/2 teaspoon kosher salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon all spice
1 tablespoon butter
2 unbaked pie crusts
Optional: egg white wash and sugar
1. Combine apples, sugar, flour, salt, cinnamon, nutmeg and allspice in a bowl.
2. Line a 9-1/2 inch pie plate with pastry dough.
3. Fill with apple mixture; dot with butter cut into small pieces.
4. Cover with top crust and flute edges to seal.
5. Cut several slits for steam to escape.
6. Bake 400˚F degrees for about an hour or until bubbly. Cool before serving.
7. Optional: Before baking, brush with egg white wash (1 egg white mixed with 1 tablespoon water) and sprinkle with sugar.
Makes 8 generous servings
Notes: Suggested cooking apples are Granny Smith, Jonathon, Golden Delicious, Braeburn, Pink Lady, Gala, Honeycrisp, depending on the time of year. The apple must be crisp enough to hold up in the baking process. Many people like to mix tart with sweet such as Granny Smith with Honeycrisp.
Source: Adapted by EMFV Cathy Hoffman, from Ina Garten (Barefoot Contessa)
Pie Dough for a 2 Crust Pie
3 cups flour
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup shortening
12 tablespoons butter (1-1/2 sticks), cut into 1/3-inch dice
1/2 cup ice water, approximately
1. In a medium size mixing bowl, combine the flour with the salt and sugar.
2. With a pastry blender, cut in the shortening, then the butter until you have pea-size pieces throughout the dough.
3. Add the water, a tablespoon at a time, tossing, not stirring, until the dough will hold together.
4. Empty the dough onto a floured counter. Form into 2 disks, one larger than the other: approximately 2/3 of the dough for the bottom crust and 1/3 of the dough for the top crust. Wrap both disks with plastic wrap and refrigerate for 30 minutes. If making two one-crust pies, then divide dough in half.
5. Remove dough from the refrigerator and proceed to rolling out the doughs.
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