Apple Pie by KitchenAid


Done

Fit 9 inch glass pie plate.

Pie Crust:
3/4 box KRUSTEAZ Pie Crust Mix
1/2 cup All Purpose Four
1/4 stick Sweet Salted Butter (microwave to room temp. not boiled but still some butter lumps left)
8 Tbsp. cold water

Apple Filling:
6 Granny Smith green Apple
3 Tbsp. of KRAFT MINUTE TAPIOCA
1 cup Sugar
1 tsp ground Cinnamon
1/2 tsp. ground Nutmeg
1/2 dried raisin
1/2 choped walnut (optional)

1 egg yolk + milk

1. Put Krusteaz pie crust mix in a large bowl, break large lumps using a fork tip.

2. In a small bowl, put 1/2 cup of flour in. Slowly drip 2 tsp of sweet salted butter, using fork tip gently make flour lump with butter. Break big lump. The lump we want is about the side of the O on the key board. Do not over work. Then mix it into the pie crust mix in the large bowl. Let stand while working on the pie filling.

3. Washed apple, peel, core and thinly slice apple. Do leave some large slices along with small slices; toss in a bowl then shake sugar mix (mix tapioca+sugar+cinnamon+nutmeg first) on top, do not toss yet, let sugar soak in 5 minutes latter then toss to combine.

4. Back to the pie mix bowl. With a fork stir the flour up add cold water 1 Tbsp at a time. Again, using a fork to fold the dough. Test flour by using hand pack the flour down and you see it stick to each other. Let the crust aside for a monent. Avoiding working to much, lump of flour will make pie crust flaky.

5. Prepare rolling board. Put PLAINTY of all purpose flour on board, about ½ cup. Break pie crust in 1/2, put 1 on floured board then roll out to a 13 inch round, 1/8 inch thick. Fold rolled out pie crust in 4th., fit it inside the 9 inch deep glass pie baking plate. Evenly inside dish and fold out the edge. Using cissor cut around the crust by holding up the crust with your left fingers again the glass dish and measuring about 1-1/2 dot ngon tay. Make a nice circle.

6. Take all the large slices apple arrange nicely stand up around the pie edge. By doing that you won’t poke the crust with apple pointed corners when you pack the filling down. Shake dry raisin in. Then put the rest of apple inside the pie crust mixing with raisin. Raisin and nut will be well separate after it baked by doing this way. Using 2 hands push down the apple filling. Dot with 4 slices of butter about 2 tsp.

7. Break an egg yolk mix with milk. Brush around the pie edge.

8. Roll out the remaining dough then put on top of pie dish. Again, using cissor trim around same length as the bottom crust. Gently lifting up the crust edge and folding down, tand the folded crust on the edge of dish. Using 3 fingers crimping around edges to seal. You use the left over dough, roll out and cut any design you want to decorate on pie crust. Using tip of fork VENTING the pie by poking down through crust just as cutting pizza slice. Brush egg mix generiously on crust.

9. Preheat oven to 400*F.

10. Cut 2 sheets of foil, using an 8 quart cook pot bottom as shape to turn foil sheets into a dome.

11. Place pie plate on another foil sheet in the oven, cover the foil dome on top of pie, make sure not touching the surface. Bake 10 minutes; reduce oven heat to 350*F. Bake 30 minutes. Then take the foil dome out, countinue to bake 10 more minutes or until crust is golden brown as desired and juice are bubbling. Cool on a wire rack. Can be serve in room temperature or warm topped with vanilla ice-cream or whipped cream.