Perfect Apple Pie
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 Tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 Tablespoon lemon juice
Heat oven to 425 degrees. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
This recipe is from pillsbury.com.
My tips: place a sheet pan(cookie sheet) in the oven while it is preheating, a foil disposable pie pan can be used, dock(prick with a fork) the bottom crust before the filling is put in the crust, brush the pie with egg wash(beaten egg and a little water) before baking the pie, and if you brush the pie with egg wash well enough the edges won't have to be covered with foil.
The "perfect apple pie" before it was baked.
The "perfect apple pie" after it was baked until the apples were tender.Rhubarb and Strawberry Pie
1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 TB butter
1 egg yolk
2 TB white sugar
Preheat oven to 400 degrees.
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake at 400 degrees for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
This recipe was found on allrecipes.com
Tips found on allrecipes.com: use a lattice top because it lets moisture out, let the filling set for the whole 30 minutes, and after it is baked, turn off the oven and let it sit in the oven for 15-20 minutes to let the fluids thicken.
My tips: use a pre-made crust if you are strapped for time, do not use all the liquid from the filling because it will overflow and make a huge mess(speaking from experience) and add a little water to the yolk.
The "strawberry and rhubarb pie" after it was bake til golden brown.
