Dreamy Apple Pie Recipe

 

Here are the recipes for the pie I baked for the [click] Great Apple Pie Cook Off. 

 * Disclosure: none of these recipes are my own. I copied them off the Internet. *

Ree's Dreamy Apple Pie

Ingredients

• 1 whole Unbaked Pie Crust
• Filling
• 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
• ½ cups Brown Sugar
• ½ cups Sugar
• 1 Tablespoon All-purpose Flour
• 1 cup Heavy Cream
• 2 teaspoons Vanilla Extract
• ⅛ teaspoons Cinnamon
• Topping
• 7 Tablespoons Butter
• ¾ cups All-purpose Flour
• ½ cups Brown Sugar
• ¼ cups Pecans (more To Taste)
• Dash Of Salt

Preparation Instructions

Preheat oven to 375 degrees.
Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.
In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.
Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
Remove from oven when pie is bubbly and golden brown.
Serve warm with hard sauce, whipped cream, or ice cream.



Instead of using whipping cream, I made a sauce from scratch.

Ree's Hard Sauce

Ingredients

• 1 stick (1/2 Cup) Softened (not Room Temperature) Butter
• 1-½ cup Powdered Sugar
• 2 Tablespoons Whiskey (more Or Less To Taste)

Preparation Instructions

Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.
Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it. NOTE: The hard sauce will harden in the fridge, so be sure to remove it at least a couple of hours before you want to serve. Hard sauce should be smooth and easily spooned onto desserts.
Serve on warm pie. Yum!




Remember Rule No. 4: everything must be made from SCRATCH. So here's the recipe for the crust.

Sylvia's Perfect Pie Crust

Ingredients

• 1-½ cup Crisco (vegetable Shortening)
• 3 cups All-purpose Flour
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.