Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
Ina's Deep-Dish Apple Pie is piled extra-high with slices of tart and sweet apples!
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Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie
Ingredients
4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple,pie,pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
Yield: Two 10-inch crusts
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
Butterscotch Pie
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If I am going to eat pudding I want homemade. If I make pudding I may as well pour it in a pie shell and top it with meringue, right?! This is definitely a treat and worth every step!
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INGREDIENTS
For the pie:
- 1 9-inch pre-baked pie shell
- 3 tbsp sugar
- 3/4 cup dark brown sugar
- 1/2 cup flour
- 1 1/2 cups whole milk
- 1 1/3 cups heavy cream
- 4 egg yolks
- 1 tsp salt
- 1 1/3 tsp vanilla extract
- 3 tbsp unsalted butter
For the meringue:
- 4 egg whites
- 1 cup sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
INSTRUCTIONS
In a medium bowl, mix together the dark brown sugar and flour, breaking up any sugar lumps. Add 1 cup of whole milk and the egg yolks. Whisk until smooth and set aside.
In a 4-quart saucepan, melt the sugar over medium-low heat. Shake the pan periodically to evenly heat the sugar. Once the edges start to melt, stay with the saucepan and swirl until all the sugar is melted. Continue to cook until the sugar reaches a deep amber color, 3-5 minutes. Remove from heat and slowly add the heavy cream and remaining ½ cup of whole milk. The mixture will sputter and the caramelized sugar will harden.
Return the mixture to medium-low heat and stir until the caramel is melted into the milk mixture, 3-5 minutes. Slowly whisk in the prepared egg yolk mixture. Continually whisk and cook over medium heat until the mixture thickens. Keep whisking until it's just beginning to bubble throughout and thick, 5 minutes.
Remove from the heat and pour into the prepared pie shell. Press plastic wrap directly on the pudding surface to prevent a skin from forming. Place in the refrigerator and chill until firm, at least 6 hours.
For the meringue:
Bring a saucepan with a few inches of water to a slow simmer on the stove over medium-low heat.
In a large bowl (I use the bowl of my electric mixer), combine the egg whites and sugar. Whisk to combine. Set over the slightly simmering water and whisk until the sugar is dissolved or the mixture reaches 160°F, 5 minutes.
Remove from the heat and add the salt and cream of tartar. Using an electric mixer, whisk until stiff peaks form, 5-7 minutes. Whisk in the vanilla extract.
Spread meringue on pie creating peaks. Place the pie under a low broil. Watch closely and brown the meringue until golden, 1-2 minutes. Remove and serve immediately.
#pie #butterscotch #homemadepie
Butterscotch Pie from Undertale | Arcade with Alvin
This week on Arcade with Alvin, Alvin is recreating the butterscotch pie from Undertale.
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Love & Best Dishes: Butterscotch Pie Recipe
Butterscotch Pie Recipe - Paula is sharing how to make a butterscotch pie from scratch. This summer pie recipe is perfect for a cookout, picnic, or block party!
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1938 AppleScotch Pie Recipe - Old Cookbook Show
1938 AppleScotch Pie Recipe - Old Cookbook Show
Pastry - OR:
Filling
4 Tbsp Town Crier flour
1 ½ cups brown sugar
6-8 apples
1 cup water
2 tsp vinegar
1/8 tsp salt
2 Tbsp butter
1 tsp vanilla
Method:
Peel core and slice apples. Mix ¾ cup of the sugar, the water, and the vinegar and bring to a boil. Simmer apples in the syrup until tender. Remove apples and cool. Mix remaining sugar, flour and salt. Blend with syrup and cook until it thickens. Add butter and vanilla. Cool.
Fill a lined pastry pan with the cooled apples. Pour in applescotch mixture which has cooled. Make a lattice top for the pie and bake in a hot 425ºF oven for about 30 minutes.
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