All American Apple Pie

INGREDIENTS 1, 1/2 cups all-purpose flour 1/2 cup vegetable oil 2 tablespoons cold milk 1 1/2 teaspoons white sugar 1 teaspoon salt 6 Fuji apples, cored and sliced 3/4 cup white sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup all-purpose flour 1/2 cup white sugar 1/2 cup butter DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter. To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell. To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples. Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes. Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

HINTS ON BAKING PIES

1. Preheat the oven to the temperature the recipe you are following recommends. Most fruit pies bake at a temperature of between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven for the first part of baking, then turning down the the oven to about 350 degrees F. This helps set the shape of the crust in recipes that contain a lot of fat; it can keep your crust from slouching.

2. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with milk or lightly beaten egg before baking.

3. Baking a pie with a raw fruit filling will take about an hour. Always bake pies on a baking sheet to prevent spillovers in the oven. Berry, apple, and pear pies cook for approximately 45 minutes. When using a pre-cooked filling, pies can bake at a higher temperature for a shorter period of time, just enough to thoroughly bake the crust and heat the filling. To check the doneness of the filling, insert a knife into the center of the pie. If it meets with little or no resistance, the pie is done. If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminum foil to shield it from the heat. A glass pie dish is a great way to ensure the bottom crust is fully baked; using a baking stone or pizza stone is another trick. Baking on a stone ensures that the bottom crust on even the juiciest fruit pie will be done when the top is brown.

4. For shine and sparkle, thin a quarter cup of light corn syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the crust. You can add granulated sugar or decorative sugar at this time. Return the pie to the oven for two to three minutes to let the glaze dry and set. Once the pie is done baking, carefully remove it from the oven. Let the pie cool to room temperature before slicing to allow the filling to set.

Making a Lattice-Top Pie Crust

Making a lattice top is not a complicated process; it just takes practice. The techniques shown here can be used for more than just fruit pies: woven lattices are a great way to dress up quiches, pastries, and tarts. Prepare your dough. It should be chilled at least half an hour before you begin rolling it out and making your lattice. Roll out half the dough and line the pie plate. Refrigerate.

1. On a lightly floured surface, roll reserved dough out to a -inch thickness. Roll it in a circle, as though preparing a double-crusted pie. Transfer the dough to a small cutting board, baking sheet, or other rimless pan that will fit in your refrigerator.

2. Carefully cut the dough into strips approximately -inch wide. You can use a sharp knife, pizza cutter, or scallop-edged pastry wheel. If you're worried about cutting straight, use a ruler as a guide.

3. Cover the pastry strips with plastic wrap and place the pan of dough in the refrigerator to relax while you prepare the pie filling and transfer it to the pastry-lined pie plate.

4. When you're ready to weave, moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first two in an X in the center of the pie. You can arrange them at 90 degree angles or at a sharper 45-degree angle. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. If you're having trouble removing the dough from the cutting board or pan, roll the strips up like a rug and unroll them onto the pie. Press the ends of the strips firmly to the lip of the pie and trim away any excess dough with kitchen shears or a paring knife.

5. The amount of filling left to peek through the lattice is entirely a matter of style: thin strips of dough make a more elegant lattice, while a few wide strips give the pie a more rustic look. You can even twist the strips of dough as you form the lattice, so they look like festive paper streamers. 6. Once the pie has been covered with the lattice, brush the top with egg wash (an egg beaten with a tablespoon of water or milk) or milk for a brown, shiny crust. Dust the top with cinnamon-sugar, if desired.

Making a Pie Crust, Step by Step

Don't let pastry intimidate you: homemade pie crusts are far better than the storebought variety.

1. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour is necessary to form the structure and bulk of the crust, fat to add flavor and to create a flaky texture, liquid to bind the dough and keep it pliable, and salt to enhance the flavor and brown the crust. BEST EVER PIE CRUST INGREDIENTS 2 cups all-purpose flour 1/2 cup water

1 teaspoon salt

1 cup shortening

DIRECTIONS In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe. Note: If necessary, use a little less water than called for in recipe.

2. When making this type of pie crust, chill the fat (butter, margarine, shortening or lard) and liquids (milk or water) before you begin. Chilling will prevent the fat pieces from getting creamed into the flour. Stir the flour, salt and sugar together in a large bowl. Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The resulting mixture should have fat lumps no larger than peas.

3. Pour in the chilled water a tablespoon at a time, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Handle the dough as little as possible: you don't want to cream the lumps of fat into the flour, as a crust without discrete lumps of fat will be dense, not flaky.

4. Split the dough into two equal amounts. Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in discrete pieces which will give the crust a lighter texture when it is baked.

5. Generously dust a clean, dry surface with flour; remove and unwrap one of the discs of dough from the refrigerator. Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin. Start rolling at the center of the dough and work outwards. If you're a beginning pie-maker--or prefer easier clean-up--you can roll out the dough between sheets of waxed paper. 6. Working quickly, roll the dough into a circle -inch thick or less. The size of the dough round should be about four inches wider in diameter than your pie pan. Use a dry pastry brush to sweep away any excess flour.

7. Gently fold the dough in half, and then into quarters. Carefully pick it up and place it into the pie plate so that the center point of dough is in the center of the pan.

8. Carefully unfold the dough: it should be centered in the pan. Without stretching the dough, press the pastry firmly into the pan and trim any excess dough from the edge.Leave a -inch overhang to make a decorative fluted edge or trim it to a half-inch if you're adding a top crust. If the dough cracks a little during this process, press it back together with your fingers or patch the cracks with a bit of dough from the outer edges. 9. Once the pie is loaded with filling, unwrap the second ball of dough. Lattice tops, decorative top crusts made with cut-out shapes, braided edges and other artistic touches all make a pie stand out. To make a standard top crust, roll the dough out as explained above and lay it carefully over the pie. Tuck the edges of the top crust under the lower crust and press together lightly. Using the rim of the pie plate as a guide, create a fluted edge with your fingers or the back of a spoon. Cut vents with a sharp paring knife, or use a fork to prick a decorative pattern on the top crust. Brush the surface with egg wash or milk, if desired, and bake as directed.

Making Apple Pie Filling

Apple pie can be as simple or gourmet as you want to make it. For a fancier pie, try adding fruits like cranberries, quince or dried cherries, or different spices and nuts in the pie filling. You can also make a caramel sauce using apple cider or Calvados, apple brandy, to mix with the fruit. For interesting flavor and texture, use two or more types of apples in your filling.

1. We used eight medium Granny Smith apples and a mixture of 2/3 of a cup sugar, 1/3 of a cup all-purpose flour, and one tablespoon of cinnamon to make our filling. A pinch of salt and a dash of ground cloves enhance the cinnamon flavor. Use a peeler or paring knife to peel the apples. If you have an apple corer, use it while the apple is still whole.

2. Cut the apple in half to remove the seeds, blossom end and stem.

3. Use a melon baller, spoon or paring knife to remove the seeds and hard flesh of the core. If you used an apple corer, remove any remaining bits of core with your paring knife.

4. Cut the apples into even slices no more than of an inch thick. If you like a chunkier pie, cut the apples into -inch cubes. To ensure that the apples bake evenly and completely, the fruit pieces should be cut to the same size.

5. In a large bowl, toss the apples with the sugar-flour-spice mixture. If youre using a sweeter variety of apple, add a tablespoon of fresh lemon juice to brighten the flavor. Transfer the filling to a pastry-lined pie plate. The flour in the mixture will mix with the juices of the apple to form a thick cinnamon sauce for the apples to stew in as they bake. This pie can also be made using frozen sliced or cubed apples.

6. Top the pie with a crumb topping, a lattice crust, or a full crust, as desired, and bake as directed.

Making Fancy Pie Crust Toppers

Decorative leaves and other pastry cut-outs take pies to a new level. Decorate the top of your pies with seasonal shapes and other pastry flourishes. It doesn't take much time, and it makes everyday pies look like award-winners!

1. We made our leaf-and-berry motif with leftover pastry, egg wash, and cinnamonsugar. Begin by re-rolling scraps of dough into a small rectangle. Brush with egg wash, and sprinkle cinnamon-sugar over the surface, leaving about a half-inch edge clear to seal the log. 2. Roll the dough into a tight cylinder.

3. Use a sharp knife to slice the dough into thin wheels; they will look like tiny cinnamon rolls. These circles can be dotted on the latticework crust or used along with other decorations.

4. Cookie cutters are a great tool to use when making decorative shapes out of pie dough. If you don't have the desired shape of cutter, make stencils out of heavy paper or thin cardboard, and cut out your designs with a sharp paring knife.

5. We used a circle cutter, then cut the circles in half to look like leaves. If no cookie cutter is available, the rim of a glass can be used to cut circles.

6. Brush the cut out shapes with egg wash.

7. Use the back of the paring knife or a butter knife to press veins into the leaves. The lines remain light-colored as the pie bakes, while the egg-washed surfaces darken, creating a nice effect.

8. Brush the surface of the pie's crust (lattice-topped or standard) with egg wash, then arrange the decorations to your liking. Do not layer the shapes on too thick or the crust may not bake evenly. For added sparkle, sprinkle coarse sugar or granulated sugar over the pie.

9. Get creative! Mini cookie cutters make excellent decorative shapes. Apples and leaves look terrific on an apple pie, while hearts or flowers are lovely on the first rhubarb pie in spring. Pastry holly leaves garnished with sugared cranberries are an elegant touch on holiday pies.

Pie Troubleshooting Guide

Unworkable dough? Soggy crust? Learn how to prevent common pie problems.

The dough cracks when I try to roll it The dough is either too dry or too cold. If it seems to be crumbling apart, work a few sprinkles of water into it--a squeeze bottle works well--but try to handle it as little as possible. If it merely cracks at the edges when you run the rolling pin over it, it probably just needs to warm up a little. Allow it to sit on the counter for a few minutes, but don't let it get too warm, or the layers of fat will melt together and your crust will not be flaky. The dough sticks to the rolling pin Chill the dough before trying to roll it out. Lightly flour the countertop and the flattened ball of dough. Keep dusting the pastry lightly on both sides as you roll. You don't want to work in more flour, but you can always brush off excess from the dough. Pastry cloths and rolling pin covers are also available. These are made from thin machine-washable cotton, and they will help prevent sticking dough; be sure to lightly flour the cloth and the cover before using them. You can also roll the dough out between sheets of waxed paper. The crust doesn't brown on the bottom Cover the edges of the crust with aluminum foil, and place the pie on the bottom oven rack. Begin baking at a relatively high temperature (425 to 450 degrees F/220 to 230 degrees C), then reduce it after 20 minutes or so. The initial high temperature will help the crust to brown, and reducing the temperature will allow the filling to cook thoroughly before the crust burns. Even better: invest in a baking stone. Bake the pie--on a baking sheet to prevent spills--directly on the hot stone. My crust is soggy Brush the bottom crust with beaten egg white or heated jelly before pouring in your filling. Or try partially or fully baking crust before adding the filling. Partially baking the bottom crust can be a challenge if you're making a double-crust pie, but it can be done--you just won't get a good seal between the top and bottom crusts. The crust is too pale Increase the oven temperature. You can also brush the top crust with beaten egg or milk for a golden, glossy appearance. If your crust recipe contains vinegar or lemon juice, this could be the culprit as well: these ingredients are used to make the crust tender, but they can also inhibit browning. Counteract it by adding about a teaspoon of sugar and a pinch of salt to your flour before mixing in the fat. I pre-baked my pie crust, and it came out shrunken, puffy, and misshapen Allow the dough to rest in the refrigerator both before and after rolling it out. Also be sure that you never pull or stretch the dough when fitting it into the pan. Use a fork to poke the crust in several places to allow steam to escape without forcing the crust to puff up. If you're baking a custard pie where the filling is baked in the crust (as opposed to a cream pie, where the filling is cooked on the stovetop then poured into a pre-baked crust) holes in the crust allow the custard to seep through the holes. (You can save extra dough when rolling out the crust and use it to patch cracks and holes.)

My pumpkin pie cracked in the center Custard pies--including pecan pies--need delicate handling. A too-hot oven or over-baking are the most common causes for cracking. Don't let the filling puff up or "souffl," and don't bake the pie so long that the filling is completely set in the center. My fruit pie is runny One way to ensure your filling is thick enough is to pre-cook it. Take half to two-thirds of the fruit-sugarstarch mixture, and bring it to a boil. Simmer the filling for at least one minute for cornstarch or tapioca, and three minutes for flour-thickened pies. Remove from heat, and stir in the remaining raw fruit. This gives you a thicker filling that still contains chunks of uncooked fruit for texture. Also, be sure the pie has cooled completely before you slice it--the filling needs time to set properly.