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Apple Pie

Happy 4th of July!


Pie Crust Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 6 tablespoons butter
  • 6 tablespoons shortening
  • 6 to 8 tablespoons ice water
*Tip: If this is your first time making this pie crust, make a double batch to be sure you have enough crust.

Apple Pie Filling Ingredients:
  • 1 tablespoon lemon juice
  • 5 tart apples
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon cider vinegar
  • 1 tablespoon butter

Mix the Pie Crust Ingredients:

  1. Mix the flour, salt and sugar in a large bowl. Warm the butter in the microwave until it is soft, but not melted. Cut the warmed butter and the shortening into the flour mixture using a pastry blender. Stirring with a fork, sprinkle the fl our mixture with enough ice water to hold the dough together. Gather it into a ball.
  2. Wrap the pie crust dough in plastic wrap. Place it in the refrigerator for 20 minutes or more, while you make the pie filling.
Mix the Filling Ingredients:
  1. Fill a bowl with water and add the lemon juice. Peel and slice the apples, placing them into the water/lemon juice mixture as you cut them. This will prevent the apples you cut first from turning brown.
  2. Mix the sugar, flour, cinnamon, salt and cider vinegar together in a large mixing bowl.
  3. Drain the water off of the apples and add them to the sugar mixture.
Assemble the Pie:
  1. Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.
  2. Roll out one of the balls of pie crust until it is about an 1/8th of an inch thick.
  3. Wrap it loosely around the rolling pin and unroll it onto your pie pan. Shape it to fit the inside of the pan. Poke holes in the bottom of the crust with a fork. This will let the steam out as the pie bakes.
  4. Put in the apple mixture. Cut the butter into 4 pieces and put on top of the apples. This will give the fi lling rich flavor.
  5. Roll out the remaining pie dough and place it on top.
  6. Trim off any extra dough and pinch the edge together with your fingers. Slice some air vents in the top of the crust.
Bake the Pie: Cut long strips of tinfoil and place them around the edge of the pie. This will prevent the crust’s edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge. For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil. Bake your pie at 400 degrees for 50- 60 minutes.

*Tip: Place a cookie sheet covered in aluminum foil on the lowest oven rack (not on the same rack as the pie) to prevent any overfl ow from reaching the bottom of the oven—easy cleanup!

Appeared in print on 7.1.09.

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