Simple Way to Prepare Award-winning Grandma Norma's Red Hot Apple Pie
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Perfect Grandma Norma's Red Hot Apple Pie. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Grandma Norma's Red Hot Apple Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grandma Norma's Red Hot Apple Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grandma Norma's Red Hot Apple Pie is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grandma Norma's Red Hot Apple Pie estimated approx 5 hours 35 mins.
To begin with this particular recipe, we have to first prepare a few components. You can cook Grandma Norma's Red Hot Apple Pie using 15 ingredients and 19 steps. Here is how you cook it.
Best apple pie I have ever had period. My grandmother knew what was up. :excited
Ingredients and spices that need to be Take to make Grandma Norma's Red Hot Apple Pie:
- Crust
- 2 1/2 cup All Purpose Flour
- 1 tsp Salt
- 1 cup Unsalted Butter
- 8 tbsp Ice Water
- Filling
- 9 Granny Smith or Pippin Apples
- 12 oz cinnamon imperials (Red Hots)
- 3/4 cup sugar
- 1/4 cup flour
- 1/4 cup corn starch
- 1/2 cup unsalted butter
- Crust Coat/Dressing
- 1 egg yolk
- 1 sugar crystal
Steps to make Grandma Norma's Red Hot Apple Pie
- Chill All ingredients in refrigerator for flakey crust. Including bowl and pie pan.
- 2 1/2 cups of all purpose flour into a bowl. Add 1 tsp of Salt.
- Cut 1 cup (2 sticks) of unsalted butter into flour. Cut butter into small slices and mix into flour with a fork or dough cutter.
- add 8 tbs of ice cold water to dough. Mix with hands, adding small amounts of water if needed to get a good dough mixture.
- Toss Dough into a large ball. Do not over mix. Add small amounts of water to dough but be careful not to add too much. Split ball in half and press into 2, 6" round, 1" high halfs. Chill halfs in refrigerator for about 2 hours.
- Remove 1 of the dough rounds from refrigerator. Throw down sprinkled flour on mat, surface and rolling pin to help with sticking. Roll out into thin circle. Line 9" - 10" deep dish pie plate.
- Decore and peel apples. Cut apples into 1/8 slices. Add to pie.
- Add 12oz of cinnamon imperials (red hots). Mix them evenly.
- Mix together 3/4 cup of sugar, 1/4 cup of corn starch, and 1/4 cup of flour
- cut 1/2 cup (1 stick) of unsalted butter into thin slices. Place evenly over pie ingredients.
- Roll out other half of round dough from refrigerator into thin round cover. Place over pie. Cut extra dough from edges of top and bottom of pie. Pinch and roll back edges of top and bottom pie crust together.
- Mix 1 egg yolk with small amount of water. Egg bath seal the top by brushing yolk/water mix evenly over top of pie.
- Sprinkle sugar or sugar crystals (larger candy like sugar crystals) on top of egg yolk for flavor and look.
- Slice 4 large cuts evenly in top of pie. 4 small ones in between the large. Do it in a circle pattern alternating large and small cuts. Do not cut to close to center.
- Place the pie in the middle of the oven. Remove any racks above or below the pie as it gets messy when she bakes.
Keep an eye on your pie through a window. Opening the door constantly will ruin the constant temperature to make the pie go from good to amazing. - **ONLY FOR LARGE OVENS** preheat oven to 425°F. Bake for 15 minutes. Reduce heat to 375 continue baking for 1 hour.
- **SMALLER OVENS** Preheat to 375°F. Bake for one hour 35 minutes.
- ** Note ** All ovens bake a little different. If crust begins to burn and apples in pie are still hard, remove pie and cover crust with aluminum foil. Do not wrap foil tightly around pie. Leave it loose so it can breathe. Reinsert pie continue baking.
- **Note** Do not keep checking on pie by opening oven door. Turn light on and check through window. You can periodically toward end of baking open doors and use a fork or pick through vent slots in the pie to check on the consistency of the apples.
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