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Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. Baking the pie at an initial high temperature helps set the crust. After about 25 minutes, reduce the oven temperature as the recipe card instructs below.
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Apple Pie in 5 Easy Steps. Pre-Preparation - Preheat the oven to 180°C (350°F). Butter a pie plate generously and set it aside. Make Filling & Pastry - Make pastry as mentioned here. Make the filling by mixing sliced apples, raisins, sugar, cinnamon, salt, corn starch and mix well.
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Make the apple pie filling: Combine the sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated. Sprinkle with brandy (if using) and vanilla extract and stir to coat all the apples.
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Melt butter in a saucepan over medium-low heat. Stir in flour. Add juice, both sugars, vanilla, cinnamon, and nutmeg. Bring to a low boil stir well, and remove from heat. In a large bowl, combine apple slices with most of the warm butter-sugar sauce, reserving about 1/4 cup for brushing over top crust.
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Next, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg and cardamom in a large bowl. Then add the sliced apples and lemon juice and gently toss to coat the apples evenly. Set aside. Roll out the second pie dough disc for the top crust. If preferred, cut into strips for a lattice design or leave whole.
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Pour the cooled filling into the bottom crust and top with the strips in a lattice pattern. Place the pie back in the fridge to chill again for at least 15 minutes while the oven is heating. Preheat the oven to 425°F. Lightly brush the top of the crust with egg wash and sprinkle with sparkling sugar if desired.
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How to make apple pie from scratch. Peel, core and slice the apples. In a large mixing bowl, gently toss the apple slices, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon zest and lemon juice until well combined and set aside. Place the oven rack in the center position and preheat your oven to 400°F.
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Place the rolled out crust in the bottom of a pie dish or cast iron pan. Use kitchen sheers to trim the edges of the crust, to about ½-inch past the pan rim. Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle with sugar, cinnamon, nutmeg, and instant tapioca.
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Preheat oven to 425 degrees Fahrenheit. While the pie is chilling, place a baking sheet in the preheated oven for about 20 minutes to get nice and hot. Before putting the pie in the oven, brush the crust of the pie with the beaten egg and sprinkle the top with the coarse sugar.
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Add cubes of butter around the top layer of the pie. Unwrap the pie top crust and carefully cover the pie. Pinch the edges to crimp and seal the pie. Make an egg wash by cracking one egg into a bowl. Add 2 tbsp water and a pinch of salt. Beat it until smoothly combined. Brush the egg wash onto the top pie crust.
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Press the bottom crust into a 9 inch pie pan and trim the excess with a sharp knife. Set in the fridge until the filling is ready. In a small bowl mix the sugar, cornstarch, cinnamon, nutmeg and salt. In a medium bowl toss the sliced apples together with the spiced sugar mixture and the lemon juice.
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To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider (or apple juice concentrate) and the vanilla. To assemble the pie: Roll the larger piece of.
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Set oven to 350 F, Gas 4, 180 C. Grease your pie dish. Peel and slice the apples (enough to fill plate ¾ full). Mix 1 Tbsp sugar & 1 tsp cinnamon in a small bowl, and sprinkle over the apples. In a saucepan, melt the butter then take off heat. Mix flour, salt and Sugar in a bowl, then add 1 egg, and the melted butter.
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Cut slits or shapes in several places in top crust. 3. 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.
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In a mixing bowl, combine flour, sugar, brown sugar, ground cinnamon, and ground nutmeg and set aside. Then, in a large bowl, add fresh lemon juice to sliced apples and toss to coat; add the flour mixture and toss again to coat evenly. Toss your apples in the spice mix. Place the coated apples in the chilled pie crust.
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If your apples start to stick to the pan, add 1 tablespoon water as needed; use sparingly. Remove the pan from heat and stir in 1 teaspoon vanilla.*. Transfer the apple pie filling (including the brown caramel gooeyness) to a half sheet pan, or any pan with a lip. Spread the apples all the way to the edges.
