or any other folks that can bake. I am in desperate need of a good apple pie crust recipe. I'm not a good cook, nor can I even follow directions well but I need to learn to make a great apple pie, and I will try hard to follow the rules. Chief 
<br /><br />The type of apples are really important to make a great pie. You need fairly tart apples like Empire, MacIntosh, Cortland or Granny Smith.<br /><br /><br />Grandma's Deep Dish Apple Pie<br /> <br />3 tablespoons all-purpose flour,plus more for rolling out dough <br /> <br />Double Piecrust (recpie follows)<br /> <br />1 large egg yolk <br /> <br />1 tablespoon heavy cream <br /> <br />3 pounds or 5-6 cups assorted apples (I like to use a mix of Granny Smith and MacIntosh <br /> <br />2 tablespoons freshly squeezed lemon juice <br /> <br />1/4 cup granulated sugar,plus more for sprinkling <br /> <br />1 teaspoon ground cinnamon <br /> <br />1/4 teaspoon ground nutmeg <br /> <br />1/8 teaspoon salt <br /> <br />1 tablespoon unsalted butter,cut into small pieces <br /><br />Brandy (optional)<br /> <br />Best-quality vanilla ice cream (optional) <br /> <br /> 1. On a lightly floured surface, roll out one disk of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes. <br /> <br /> 2. Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside. <br /> <br /> 3. In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter. This is where I add a splash of brandy about a shot will do.<br /> <br /> 4. Roll out the remaining disk of piecrust as in step one. Brush the rim of the bottom crust with the egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes. <br /> <br /> 5. Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with sugar. Cut four vents in the top, allowing the steam to escape. <br /> <br /> 6. Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. <br /> <br /> Note: Use any remaining dough trimmings to make a decorative pattern on top of the pie. <br /><br />~~~~~~~~~~<br />The Pie crust - the simpler, the better. The trick for a really flakey pie crust is using ice water and keeping the butter and dough cold.<br /><br />Perfect Pie Crust Everytime<br /> <br />Makes two 8- to 10-inch crusts <br /> <br />1 cup butter (about 2 sticks),plus more for pie plate <br /> <br />2 1/2 cups all-purpose flour,plus more for rolling out dough <br /> <br />1 teaspoon salt <br /> <br />1 teaspoon sugar <br /> <br /> 1. Cut each stick of butter into eight pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine. <br /> <br /> 2. Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible. <br /> <br /> 3. Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, youve added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon. <br /> <br /> 4. Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate at least 1 hour. <br /> <br /> 5. Lightly dust a clean, dry work surface with flour(too much flour here will toughen your crust). Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process. <br /> <br /> 6. Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge. <br /> <br />NOTE: By all means don't forget a healthy slice of Wisconsin Sharp Cheddar cheese and a scoop of a really good Vanilla Bean Ice Cream on a warm pie. You'll think you died and went to heaven.<br /><br />Like Grandma always said "a pie without cheese, is like a kiss without a squeeze" <br /> <br />Good luck Chief. Its not as complicated as it sounds but you can't go wrong with this recipe.You are going to think I'm blonde the first few time I attempt this so laugh away. ChiefOriginally posted by Triton II:<br /> Rats... I thought this thread would be another series of blonde jokes!
) found in the refridgerated section at the grocery Are excellent. Lay the first one out and precook until slightly brown fill with yer goodies and the other crust if the pie deems it. Un believably good for something 1/2 store-bought.
Erik, Thanks for the link. I was just being a smarta$$ with the store bought pic. I have used the packaged stuff, since I havn't been able to make a decent crust from scratch. I can make bread dough, no problem, but it's a world of difference in making a flaky pie crust.<br /><br />LF, that's an awesome recipe too!<br /><br />All this makes me want to run out, pick up some makings and get busy! I can smell it baking now!Originally posted by ErikDC:<br /> Xcusme, if y'all can tear apart an old Merc I'm sure you'd have no problem with this recipe:<br /><br /> http://www.taunton.com/finecooking/pages/c00119_rec01.asp <br /><br />That's a good recipe, Chief.<br /><br />Edit: I defer to Lady Fish, to whom this post was meant for.
