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You can make a great flaky pie crust using only a few ingredients and a little bit of elbow grease. The key to a flaky crust is to work the dough just enough so that it comes together, but not so much that the gluten gets tough. A good rule of thumb is to handle the dough as little as possible.
Preheat oven to 375 degrees
Preheat oven to 375 degrees F (190 degrees C). Line pie dish with one pie crust. Fill with apples, mincemeat, raisins, sugar, and cinnamon. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Roll out the dough
Roll out the dough: On a lightly floured surface, roll one disc of dough to a 1/8- to 1/4-inch thickness. Transfer to a 9-inch pie plate. Trim even with the rim. Add filling. Roll out remaining disc of dough to a 1/8- to 1/4-inch thickness. Cut into strips. Arrange over filling in a lattice pattern. Trim, seal and flute edge.
Place the dough in the pie dish
Before you begin, make sure your ingredients are at room temperature. This includes the flour, butter, and water. Room temperature ingredients will mix together more easily and produce a more tender crust.
Next, measure out the ingredients. For this recipe, you will need 1¼ cups (155 grams) of all-purpose flour, 1 tablespoon (15 grams) of sugar, ¼ teaspoon (1 gram) of salt, 6 tablespoons (85 grams) of cold unsalted butter, 2-3 tablespoons (30-45 ml) of cold water.
Add the flour, sugar, and salt to a large bowl and stir together to combine.
Next, add the cold butter to the bowl. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with some larger pieces remaining.
Sprinkle 2 tablespoons (30 ml) of cold water over the mixture and stir with a fork until it is evenly moistened. Add additional cold water by the tablespoon (15 ml) if necessary. The dough should be moist but not wet and should hold together when squeezed with your fingers.
Turn out the dough onto a lightly floured surface and shape into a ball. Wrap in plastic wrap and flatten into a disk. Refrigerate for at least 30 minutes or up to 2 days before using.
I use this recipe for my apple pie filling. Combine the sugar, cornstarch, salt, cinnamon, nutmeg, and ginger in a large bowl. Stir in the lemon juice and the apples.
Peel and slice the apples
To ensure that your pie is packed with flavor,start by peeling and slicing the apples. You’ll want to use about 2-3 pounds of apples, depending on the size of your pie dish. Once the apples are peeled and sliced, add them to a bowl with lemon juice, sugar, flour, cinnamon, and nutmeg. Toss everything together until the apples are evenly coated.
Mix the apples with the sugar and spices
To make the filling, mix the apples with the sugar and spices in a large bowl. Toss gently to evenly coat the apples. Then, pour the mixture into the pie dish. Be sure to evenly distribute the apples in the dish so that they cook evenly.
Pour the filling into the pie crust
Pour the filling into the pie crust. Be sure to evenly distribute the filling so that it cooks evenly. If you have any filling left over, you can spoon it into the center of the pie. This will ensure that your pie is nice and full.
baking is a process of cooking food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked as well. Baked goods have been around for thousands of years.
Bake the pie for 45 minutes
Bake the pie for 45 minutes. Then, remove the pie from the oven and allow it to cool for at least 30 minutes before serving.
Remove the pie from the oven and let it cool
Once your pie is done baking, remove it from the oven and let it cool on a wire rack for about 2 hours. This will allow the filling to set up and prevent it from being runny.