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The sides will continue to darken when cooling.

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In a large bowl, combine all the filling ingredients except the apples and lemon juice.

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Mixture will be crumbly.

Knead lightly on a floured surface and shape into a flat disk.

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Simple to make but tastes like you spent hours to make! Place the pie dough on top of the apples, cutting the excess dough at the edge.

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Roll the two crusts together, bottom side up all the way around, then crimp the edges.

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Lightly brush beaten egg over the top of each crust.

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On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour. Baking is an exact science so basically, any change, even something slight, can cause problems.

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Place it over the top of the pie so just the edges are covered by the foil, leaving the center open.

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This adds shine and helps the crust brown.

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Roll out your dough, place in the pie pan, shape your crust as desired and then cover with plastic wrap and place in the fridge until you are ready to add your apple pie filling.

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THE BOTTOM LINE If you're going to cook apples it's fine to prep them a day or two in advance.

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The crust can be made in advance and refrigerated or frozen.

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The crust should hang over the sides by about an inch.

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Not only did it take that gap away, but I think it also makes the apples settle in better, so that when you slice the pie the pieces of apples are laying down so beautifully together.

Butter allows the crust to soften and become flaky while the olive oil still keeps it a little more healthy. My second page if these receipt for apple pie crust and chilled bowls, if you prepare the crust?

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Roll dough off any shape pie tin with the apples cook and use golden delicious recipe, flour or shortening into leaf shapes in the receipt for apple pie in.

Some people use cornstarch as a thickener for fruit pies, instead of flour.

That said, some apples are better for cooking into a pie than others.

Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Fold down the strips and repeat the process with the alternating strips until the lattice is complete.

Hope that helps, and enjoy the pie!

Comparable to eating a giant caramel apple, but with a buttery flaky crust thrown on top.

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Take the crust pieces out of the refrigerator.

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Just chill the pie crusts as discs and roll out when you need them.

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Turn the edges under to create a rim on the crust.

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You can bake it straight from frozen.

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And I will pass your recipe to my friends and relatives. Because new brings more money Heirloom varieties were better baking applesbut few of us know how bake anymore especially a pie Just like the best.

Instead of adding lots of flour or cornstarch to thicken the filling I cook the juices down into an apple caramel, which holds all those apple pieced together and really amps up the flavor and makes a tasty pie!

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No need to defrost.

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Place the slices of apple in a large bowl and toss with the lemon juice.

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Shape into a ball by hand.

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Pour in the oil, then milk and stir everything together. Try to get a few tart apples, a few sweet apples, and a few in between apples.

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