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Whether you're a die-hard apple pie fan or just looking to try something new this season, we've got you covered. So grab a fork and get ready to indulge in the best apple pies that Raleigh has to offer. 1. Beasley's Chicken + Honey. 237 S Wilmington St, Raleigh, NC 27601 (Google Maps)
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Make the pie dough for the crust: In a food processor, combine flour, almonds, salt, and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add milk 1 tablespoon at a time, pulsing until mixture begins to clump together. Remove dough from machine and shape into 2 discs.
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Peel and core apples and slice into even pieces, about ¼-inch thick. Place apples into pie shell and pour ½ cup granulated sugar and 1 teaspoon of cinnamon on top. Toss gently to combine. For topping, in a medium bowl, mix together flour, ¼ cup granulated sugar, and ¼ cup brown sugar.
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Directions. Preheat the oven to 375 degrees F. Prepare the piecrust and line a deep, 10-inch, removable bottom tart pan with 1 of the crusts. In a large bowl, combine the apples, walnuts, 1/2 cup sugar, brown sugar, lemon juice, flour, cinnamon, nutmeg, and salt. Toss to coat the apples with the other ingredients and let sit for 10 minutes.
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Step 2. Shape into 2 disks, using about ⅓ of the dough for the top crust and the remaining ⅔ for the bottom crust. Wrap separately in plastic wrap and refrigerate at least 1 hour and up to 2 days. Step 3. On a lightly floured surface or nonstick baking mat, roll out the larger disk to about ¼-inch thickness.
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Preheat oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven and place a baking stone on it. Place the apples into a large mixing bowl, and toss with the lemon juice. Stir the potato starch, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl. Roll out half of the pie crust pastry on a lightly floured.
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Preheat oven to 350 degrees. In a large bowl stir together apples, brown sugar, cinnamon, and nutmeg. Roll one ball of dough into a large rectangle, about 12×15 inches. Lay dough into a greased 9×13 baking dish. Pour apples on to crust and spread into an even layer. Roll out second dough ball into same shape and lay over apples.
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1 Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl. 2 Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible.
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Make filling: Combine sugars, salt, and spices in your absolutely largest bowl. Peel, halve, and core your apples and cut them into thin (scant 1/4-inch) slices, adding them right to the big bowl. Toss to coat the slices as much as possible. Set aside for 1 to 4 hours at room temperature.
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Preheat the oven to 350 F. Peel and cut apples into quarter- to half-inch thick wedges. Toss apples with cinnamon, 3/4 cup granulated sugar and flour. Melt butter in a 10-inch cast-iron skillet over medium heat, add brown sugar and stir until sugar is dissolved. Remove from heat and place one pie crust in skillet over brown sugar mixture.
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Step 4. Put the pie pan on a baking sheet, and bake on the lower level of the oven for 10 minutes. Reduce the heat to 325, and bake for about 50 minutes longer, until the crust is deep golden brown. Remove to a rack, and cool. Serve warm or at room temperature with whipped cream, creme fraiche or ice cream.
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In a large bowl, combine sliced apples, sugar, 1 tablespoon flour and cinnamon. Mix well and pour into pie shell. Dot with remaining 2 tablespoons butter. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 60 minutes, or until golden brown.
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For the filling, melt the butter in a large pan with a cover. Add apples and sprinkle with the sugar and cinnamon. Cover pan and cook over medium heat for 5 minutes, until apples have exuded.
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Line a baking sheet with a silicone baking mat or foil and set aside. In a large bowl, whisk together the cinnamon and granulated sugar. Transfer 2 tablespoons of the cinnamon sugar to a separate small bowl and set aside for sprinkling over the assembled pie. To the large bowl with the remaining cinnamon-sugar mixture, add the brown sugar.
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1. Prepare the pie crust. Shortcrust dough - Make a double batch of my (easy!) shortcrust pastry dough.Form two separate discs, wrap and chill for 1 hour in the fridge. Roll out - Unwrap one ball of dough and roll out on a lightly floured work surface into a round that is about 5 mm / 1/5″ thick (not too thin, it needs to be sturdy enough for lots of juicy filling!)
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Assemble the Pie: Preheat your oven to 350°F (180°C). Transfer the apple mixture into your prepared pie dish. Egg wash the rim of the pastry then top with the remaining layer of rolled crust. (You can get creative and cut out apples or shapes to make a beautiful pie).
