Making your own fluffy pie crust and apple pie filling is the best thing you can do to make your own apple pie. Add the rich cheesecake layer if you want to take it to the next level.
– 1 1/4cupsall-purpose flour – 1/4cupcold butterunsalted and diced – 1/4cupcold shorteningdiced – 1/4teaspoonsalt – 1teaspoonsugar – 1/4teaspoonground cinnamonoptional – 1/2teaspoonground nutmegoptional – 4tablespoonscold water – 1 1/4cupsall-purpose flour – 1/4cupcold butterunsalted and diced – 1/4cupcold shorteningdiced – 1/4teaspoonsalt – 1/4teaspoonground cinnamonoptional – 1/2teaspoonground nutmegoptional – 4tablespoonscold water – 1package(8 oz) cream cheeseroom temperature – 1/4cupwhite sugar – 1egg – 1/4cupcreamroom temperature – 1tablespoonall-purpose flour – 1teaspoonvanilla extract – 220 oz cans(4 cups) apple pie – 1egg – 1tablespoonmilk
Ingredients
I prefer making the bottom and top separately to roll dough easier. Following the instructions, make two dough balls—one for the bottom and one for the top.Mix flour, salt, sugar, cinnamon, and nutmeg in a processor. Pulse butter and shortening into coarse crumbs.
Inject water.In a large bowl, use a pastry blender or fingertips to make dough.Wrap plastic around a dough ball. Put in fridge for 3 hours or overnight.Repeat with top crust and refrigerate.Before using waxed paper, lightly flour it on a level surface.Roll a 9-inch pie pan dough ball.
Place the crust in the pie plate and press it into the middle and up the sides of the dish.Before you start, make sure that everything is at room temperature.
Beat cream cheese, flour, and sugar on medium-low speed in a stand mixer or large bowl with a hand mixer until light and fluffy.
Beat in the remaining "Cheesecake Layer" ingredients until creamy. Scrape bowl sides and bottom with spatula.Add cheesecake batter to crust bottom. Level the top with spatula.
The cheesecake layer should be hard enough to pour apple pie filling on after one hour in the freezer.
You may make my Apple Pie Filling or buy it canned.Level the top with spatula.375 degrees F is the oven temperature for baking the pie.
Roll the leftover dough ball to fit a 9-inch pie pan and top the apple pie filling.Cut one-inch threads and place them on the apple pie filling.
Trim the pie edges, leaving a half-inch overhang. Underfold and seal the dough with your fingertips.Completely mix egg and milk.Brush egg wash on pie top and borders. On top, sprinkle sugar.
Cover the pie with foil and bake for 25 minutes in the preheated oven.Continue baking for 25–30 minutes without foil, until the top is golden brown and the apple pie filling is bubbling.Remove from oven and cool on wire rack.
If no cheesecake layer is added, the pie can be served warm.Alternatively, chill on a wire rack and refrigerate for at least 3 hours before slicing and serving.
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