Apple Pie
There’s something magical about fresh-baked, homemade apple pie. As the fruit softens and the crust browns, the aroma casts a spell over anyone within sniffing distance.Yet you don’t need special powers to make a great pie. Our step-by-step recipe and foolproof techniques will help you get there.You’ll see it’s easy once you get rolling.
6 simple tricks for perfect apple pie.
1. A great apple pie begins with the crust. Start by cutting shortening into the flour with a pastry blender. Don't blend too much or your pastry will be tough.
2. Roll out dough between sheets of plastic wrap. This way the dough won't stick to the counter or the pin.
3. Once the dough is rolled out, peel off the top sheet and invert the dough into the pie plate. Remove the second sheet and you're ready to fill.
4. Evenly distribute the apple filling in the pie. Use firm, tart apples like Granny Smith so they hold their texture while cooking. Cornstarch gives you a clear, juicy filling.
5. Crimp crust edge with two fingers, pressing a V-shape into the dough. Don't worry about it being perfect - an uneven edge adds to the trendy look of homemade!
6. Garnish each slice with 2 Tbsp. of thawed Cool Whip Whipped Topping for a simple, tasty accompaniment.
Finishing Touches
- Use small cookie cutters to cut out decorative shapes from the top crust or the leftover pastry trimmings. Arrange on top of crust.
- Brush top crust with lightly beaten egg white before baking (for shiny top), a whole egg (for a golden brown top) or brush with beaten egg and sprinkle with 1 Tbsp. granulated sugar (for a sparkling top).
