Apple Pie Recipe by Gerard Mallari
Cooking Instructions 2 hours max 1 In a large bowl, combine the apples, sugar, water, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes. 2 In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. 3 On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. 4 Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil. 5 Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. 1 In a large bowl, combine the apples, sugar, water, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes. 1 In a large bowl, combine the apples, sugar, water, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes. 2 In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. 2 In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. 3 On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. 3 On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. 4 Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil. 4 Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil. 5 Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. 5 Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Lemon Sugar Cookies Dustin’s Zucchini Bread Hells Chicken Macaroni Crispy Fried Chicken Lemon Sugar Cookies Dustin’s Zucchini Bread Hells Chicken Macaroni Crispy Fried Chicken Mango Lassi Marie Ice cream Bars Mocktail with Basil seeds🍹🍹 Besan wali roti or chane ki daal ki roti Garlic potato fries Nutritious Brown bread sandwich Easy No bake cookies Hung curd sandwich Light Oaty Breakfast Chicken Aloo Kabab Mango Lassi Marie Ice cream Bars Mocktail with Basil seeds🍹🍹 Besan wali roti or chane ki daal ki roti Garlic potato fries Nutritious Brown bread sandwich Easy No bake cookies Hung curd sandwich Light Oaty Breakfast Chicken Aloo Kabab