KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Desserts

The Perfect Apple Pie

The Perfect Apple Pie recipe
photo by:kraft
Looking for the perfect apple pie? Ours has a flaky homemade crust and a pile of tart-sweet spiced apples. Kind of an easy choice, don't you think?
time
prep:
35 min
total:
1 hr 25 min
servings
total:
10 servings
Magazine Acquisition

What You Need

2-1/4
cups  flour
1
tsp.  salt
1
cup  shortening
5 to 7
Tbsp.  ice cold water
6
cups   thinly sliced peeled tart apples (about 4 large apples)
3/4
cup  sugar
1
Tbsp.  cornstarch
1/2
tsp.  ground cinnamon
1/4
tsp.  ground nutmeg
1
Tbsp.  lemon juice (optional)

Make It

PREHEAT oven to 400°F. Mix flour and salt in large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse crumbs.

ADD water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into 1/2-inch-thick round. Wrap each dough round in plastic wrap; refrigerate 15 min.

MEANWHILE, toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between two large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to the edge. Turn over; continue rolling until dough round is about 2 inches larger than diameter of inverted 9-inch pie plate.

PEEL off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings.

FILL with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge (see Tip). Cut several slits near center of pie to allow steam to escape.

BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Kraft Kitchens Tips

Size-Wise
Savor one serving of this classic, crowd-pleasing dessert on special occasions.
How to Flute Edge of Crust
Flute (to finish) edge by using two fingers to press a V-shape into the crust edge. This will look like a wave or ruffle design when finished. Or, pinch and slightly twist the pastry as you move around the pie to create a rope design.
Special Extra
Decorative Crust: Use small cookie cutters to cut out decorative shapes from the top crust or the leftover pastry trimmings. Arrange on top of crust. Finishing Touches: Brush top of crust with lightly beaten egg white before baking (for shiny top), a whole egg (for golden brown top) or brush with beaten egg and sprinkle with 1 Tbsp. granulated sugar (for a sparkling top).
K:44570v0 :65926
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email