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    6080: Autumn Splendour
    Best Ever Apple Pie
    It's a tough job...

    Apple pie is the perfect fall recipe. My sister Lisa just happens to make a really, really good apple pie, almost as tasty as our Mom used to make. Lisa's tip for success is to use a firm apple, like a Northern Spy or a Cortland. Here's her recipe. We both hope you enjoy!

    Pastry for a two-crust 9-inch pie (cream cheese crust)


    • 170 g (6 oz) cold, unsalted butter
    • 284 g (10 oz) pastry flour
    • ¼ tsp salt
    • ¼ tsp baking powder
    • 128 g (4.5 oz) cold cream cheese
    • 28 g (1 oz) ice water
    • 28 g (0.5 oz) apple cider vinegar

    Place a medium-sized mixing bowl in the freezer to chill. Cut the butter into small cubes, wrap it in plastic wrap and refrigerate it for at least 30 minutes.
    Place the flour, salt and baking powder in a separate large bowl and whisk to combine. Add the cream cheese, rubbing it into the flour mixture until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a zip-lock large freezer bag.
    Using a rolling pin, roll over the bag alternately on one side then the other, to flatten it into large, thin flakes. Place the bag in the freezer for at least 10 minutes or until firm.
    Transfer the mixture to the chilled bowl, then sprinkle with the ice water and apple cider vinegar a bit at a time, tossing with the spatula until you have poured in all of the water and vinegar.
    Spoon the mixture back into the plastic bag. Holding the zip-lock end of the bag with one hand, knead the mixture with the knuckles and heel of your other hand until the mixture holds together in one piece and feels slightly stretchy when pulled. Separate the dough into two pieces and wrap each with plastic wrap, flattening each section of dough into about a 6-inch disc. Refrigerate the dough for at least 45 minutes but preferably overnight.

    Apple Filling


    • 907 g (22 oz) baking apples, peeled, cored, and sliced ¼ inch thick
    • 16 g (0.5 oz) freshly squeezed lemon juice
    • 54 g (2 oz) light brown sugar
    • 50 g (1.75 oz) granulated sugar
    • 1 tsp cinnamon
    • ¼ tsp freshly grated nutmeg
    • ¼ tsp salt
    • 28 g (1 oz) unsalted butter
    • 13 g (0.5 oz) cornstarch

    Remove the dough for the bottom crust from the refrigerator and let it sit for about 10 minutes, or until soft enough to roll.
    On a floured pastry cloth and with your rolling pin covered with a floured sleeve, roll the bottom crust to 12-inches in diameter. Transfer the dough to the pie pan and trim the edge even with the edge of the pan. Cover loosely with plastic wrap and refrigerate for at least 30 minutes and up to 3 hours.
    Repeat with the dough for the top crust. Once the dough has been rolled out, cut out a 12 to 13-inch circle with a sharp knife. Loosely cover the dough with plastic wrap, slip it onto a baking sheet and refrigerate it for at least 30 minutes and up to 3 hours.
    In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt, and toss to mix. Allow the apples to macerate for at least 30 minutes and up to 3 hours.
    Preheat the oven to 425 degrees at least 20 minutes before baking. Set an oven rack to the lowest level and place a baking stone and/or baking sheet on it before preheating. Lay some foil on top of the baking sheet to catch any juices.
    Transfer the apples and their juices to a colander suspended over a medium saucepan to capture the liquid. Add the butter to the saucepan and heat the liquid over medium-high heat until large bubbles form and the liquid becomes syrupy and lightly caramelized. Swirl the liquid but do not stir it.
    Return the apples to the bowl, sprinkle with cornstarch, and toss the apples to ensure all traces of the cornstarch have disappeared. Pour the hot syrup over the apples, tossing gently.
    Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust lightly with water and place the top crust over the fruit. Tuck the overhang of the top crust under the bottom crust, gently sealing the two as you go. Crimp the border, using a fork or your fingers and make about 5 evenly spaced slits in the top with a sharp knife.
    Place the pie in the freezer for about 15 minutes to chill the pastry a final time and help keep the crust from shrinking.
    Set the pie onto the foil-covered baking sheet and bake for 45-55 minutes or until the juices thickly bubble through the slashes and the apples feel tender when pierced through a slash with a small sharp knife.
    After 20 minutes, cover the edges with a foil ring to prevent them from over-browning and reduce the heat if necessary to 400 degrees for the remainder of the baking period.
    Cool the pie on a rack for at least 3 hours before cutting.
    Store at room temperature for up to 3 days. To reheat, put the pie in a 200 degree oven for 15 to 30 minutes before serving.

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