How to Bake American Pie?
Deep-Dish Apple Pie Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350° oven for 15 to 20 minutes. See below for freezing instructions. Makes one 9-inch pie, serving 8 to 10 All-Butter Pie Pastry: 2 ½ cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface 1 tsp. salt 1 Tbs. sugar ½ cup unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes 3 Tbs. sour cream 1/3 cup ice water, more if needed Apple filling: ½ cup granulated sugar (3 1/2 ounces), plus 1 teaspoon ¼ cup packed light brown sugar (1 3/4 ounces) ¼ tsp. salt 1 Tbs. lemon juice ½ tsp. grated lemon zest 1/8 tsp. ground cinnamon 2 ½ lbs. tart apples (firm), about 5 medium, peeled and cut into 1
here you go this pie rocks and the pastry shell is awesome to! Right from America’s Test Kitchen Deep-Dish Apple Pie Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350° oven for 15 to 20 minutes. See below for freezing instructions. Makes one 9-inch pie, serving 8 to 10 All-Butter Pie Pastry: 2 ½ cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface 1 tsp. salt 1 Tbs. sugar ½ cup unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes 3 Tbs. sour cream 1/3 cup ice water, more if needed Apple filling: ½ cup granulated sugar (3 1/2 ounces), plus 1 teaspoon ¼ cup packed light brown sugar (1 3/4 ounces) ¼ tsp. salt 1 Tbs. lemon juice ½ tsp. grated lemon
