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Classic apple pie recipe

12 Classic Pie Recipes from the Yankee Archives Simple Double-Crust Apple Pie It doesn’t get more classic than this buttery, sweet double-crust apple pie. Use a mix of tart and sweet firm apples for the best filling, then top with vanilla ice cream or homemade whipped cream. Prefer a crumb-topped pie? Try our Apple Pie with Crumb Topping.

Steps: Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate. Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss.

Combine the egg, water and vinegar and stir into flour mixture until a ball forms. Divide dough in half. On a lightly floured surface, roll out one portion; transfer to a 20cm pie plate. Trim pastry even with edge. In a large bowl, combine the rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour and add to rhubarb mixture.

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Instructions. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Roll out 1 pie dough on a lightly floured work surface into a 12-inch-wide round about 1/8-inch thick. Transfer into a regular 9-inch pie plate (not deep dish). Press the dough into the bottom and up the sides of the plate.

Yield 8 servings. Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.

A classic apple pie recipe with tender apples in a flaky crust. Prep Time 30 minutes Cook Time 1 hour Cool Time 30 minutes Total Time 2 hours Preheat oven to 425°F. Peel apples and cut in quarters. Remove the core and slice apples to ¼-inch to ⅛-inch thick. In a large bowl, combine apples, lemon juice, sugar, flour, cinnamon, and nutmeg.

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