• Chef Lisa

Apple Pie Recipes for Big and Small Pies


Tiny Apple Pie Recipe for SproutChefs and a large apple pie recipe, just incase the tiny pie was not enough.

Ingredients:

  • Double Crust Pastry for a 6" Pie (recipe below)

  • 1 Tablespoon sugar

  • 1 1/2 teaspoon all-purpose flour

  • 1/4 teaspoon ground cinnamon

  • A pinch of teaspoon salt

  • 1 medium apple, thinly sliced and peeled

  • 1 teaspoon butter

Directions:

  1. Heat oven to 425ºF.

  2. Prepare pastry below.

  3. Mix sugar, flour, cinnamon and salt in bowl.

  4. Stir in cut up and pealed apple.

  5. Put apple mixture into the pastry-lined pie pan.

  6. Dot with butter.

  7. Roll out the leftover pastry. The dough can be cut in strips to make a basket weave or cover the top of the pie and sealed as long as there are slits to let out the steam.

  8. Cover pie with aluminum foil to prevent excessive browning.

  9. Remove foil during last 10 minutes of baking.

  10. Bake 30 to 40 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.


Double Crust Recipe for a Small 6" Pie


Ingredients:

  • 3⁄4 cup All Purpose Flour

  • 1/4 teaspoon salt

  • 2 Tablespoons vegetable shortening

  • 2-3 tablespoons ice cold water

Directions:

1. BLEND flour and salt in medium mixing bowl.

2. CUT shortening into flour mixture, using a pastry blender or plastic knives, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

3. SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

4. Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

5. SHAPE the dough into two balls, one a little larger than the other and flatten the larger ball into 1/2-inch thick round disk.

6. Roll dough from center outward with steady pressure on a lightly floured work surface into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

7. Flute dough as desired.

8. Fill the apple pie with the apple mixture, above.

9. Roll out smaller dough ball. At this point, a lattice weave can be made with strips of dough or a round cover for the whole pie. Just make sure there is an opening in the top crust or prick with fork to vent steam.

10. Follow the apple pie baking instructions.

9" Apple Pie - Family Sized


Ingredients:

Double-Crust Pastry for a 9" pan*

1/3 to 1/2 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled tart apples (8 medium)

2 tablespoons butter

Directions:

  1. Heat oven to 425ºF. Prepare Pastry.

  2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.

  3. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

  4. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

DOUBLE CRUST for a 9" pie


Ingredients:

2 2⁄3 cups All Purpose Flour

1 teaspoon salt

1 stick or 1 cup vegetable shortening

6 -10 tablespoons ice cold water

Directions:

1. BLEND flour and salt in medium mixing bowl.

2. CUT shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

3. SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

4. Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

5. SHAPE dough into two balls, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).

6. ROLL dough (larger ball of dough for crust pie) from center outward with steady pressure on a lightly floured work surface into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

7. Flute dough as desired.

8. Fill the apple pie with the apple mixture, above.Bake according to specific recipe directions.

9. Roll out smaller dough ball. At this point a lattice weave can be made with strips of dough or a round cover for the whole pie, just cut slits in top crust or prick with fork to vent steam.

10. Follow the apple pie baking instructions.


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