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Blue-Ribbon Apple Pie



      2 c  all-purpose flour

    1/2 t  salt

    1/4 c  chilled butter (or margarine ),cut into small pieces

    1/4 c  vegetable shortening

    1/2 t  cider vinegar

      5 T  ice water,up to 7 TBSP


      2 c  tart apples,thinly sliced peeled

      2 c  all-purpose apple,thinly sliced peeled

      1 c  firm baking apple,thinly sliced peeled

      1 c  tender apple such,thinly sliced

      1 T  fresh lemon juice

    1/2 c  granulated sugar

    1/4 c  brown sugar,Packed

      3 T  all-purpose flour

    3/4 t  cinnamon,Ground

    1/4 t  salt

           Cooking spray

      2 t  fat-free milk

      1 T  granulated sugar

1. To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine with 1/2 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and enough ice water, 1 tablespoon at a time, tossing with a fork until dough is moist. Divide

dough in half. Gently press each dough half into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle; chill. Roll other half of dough, still covered, into an 11-inch circle; chill.


2. Preheat oven to 450 degrees.


3. To prepare filling, combine apples and lemon juice in a large bowl. Combine 1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4 teaspoon salt. Sprinkle over apple mixture, tossing well to combine.


4. Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough,

plastic-wrap side up, into a 9-inch pie plate coated with cooking spray,

allowing dough to extend over edge of plate. Remove top sheet of

plastic wrap. Spoon apple mixture into crust. Remove 1 sheet of plastic

wrap from the 11-inch circle, and place dough, plastic-wrap side up, on

top of apple mixture. Remove top sheet of plastic wrap. Press edges of

dough together; fold edges under, and flute. Cut 6 (1-inch) slits into

top of pastry using a sharp knife. Brush top and edges of pie with milk;

sprinkle with 1 tablespoon granulated sugar. Place pie on a baking

sheet; bake at 450 degrees for 15 minutes. Reduce oven temperature to

375 degrees (do not remove pie from oven). Bake an additional 45

minutes or until golden (shield crust with aluminum foil if it gets too

brown). Cool on a wire rack. Yield: 10 servings (serving size: 1 wedge).

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