Pie Crust
2 2⁄3 cups all-purpose flour
1 teaspoon salt
1 cup + 2 tablespoons shortening
7 tablespoons cold water
Apple Mixture
7 medium apples, peeled, quartered, and sliced ¼ inch thick
1½ cups sugar
¼ cup all-purpose flour
1 tablespoon corn starch
2 teaspoons lemon juice
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons butter
Pie Crust
2 2⁄3 cups all-purpose flour
1 teaspoon salt
1 cup + 2 tablespoons shortening
7 tablespoons cold water
Apple Mixture
7 medium apples, peeled, quartered, and sliced ¼ inch thick
1½ cups sugar
¼ cup all-purpose flour
1 tablespoon corn starch
2 teaspoons lemon juice
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons butter
BEFORE YOU START
It is best to use a couple of different kinds of baking apples, as they will each lend their own flavors and nuances to the dish.
PREPARATION
- In a large bowl, combine all the pie crust ingredients.
- Crumble lightly together until well combined.
- Mix in the cold water and bring the dough together with a fork.
- Divide the dough into two pieces and set one back in the bowl. Cover with a damp towel.
- Roll out the first piece of dough on a generously floured surface until about 1⁄8 inch thick, or large enough to cover the bottom and side of a pie pan.
- Place the rolled-out dough in a pie plate or dish.
- In another bowl, combine apple mixture ingredients.
- Pour the apple mixture into the prepared pie dish.
- Place the 2 tablespoons of butter on top of the apple mixture in small pieces.
- Roll out the remaining dough into a top crust and place on top of the pie.
- Crimp the edges of the pie and cut off any excess dough.
- Cut a few small vent slots in the top of the crust.
- Place on the wire rack set on position 2.
- Select the Auto Steam Bake Mode set to 440°F.
- Set the timer for 30 minutes.
- After 30 minutes, open the Wolf Convection Steam Oven and rotate the pie.
- Reduce the temperature to 400°F and set the timer for 20 minutes.
- After 20 minutes, remove the pie and place on a cooling rack.
- Allow to cool for 45 minutes before serving.
BEFORE YOU START
It is best to use a couple of different kinds of baking apples, as they will each lend their own flavors and nuances to the dish.
PREPARATION
- In a large bowl, combine all the pie crust ingredients.
- Crumble lightly together until well combined.
- Mix in the cold water and bring the dough together with a fork.
- Divide the dough into two pieces and set one back in the bowl. Cover with a damp towel.
- Roll out the first piece of dough on a generously floured surface until about 1⁄8 inch thick, or large enough to cover the bottom and side of a pie pan.
- Place the rolled-out dough in a pie plate or dish.
- In another bowl, combine apple mixture ingredients.
- Pour the apple mixture into the prepared pie dish.
- Place the 2 tablespoons of butter on top of the apple mixture in small pieces.
- Roll out the remaining dough into a top crust and place on top of the pie.
- Crimp the edges of the pie and cut off any excess dough.
- Cut a few small vent slots in the top of the crust.
- Place on the wire rack set on position 2.
- Select the Auto Steam Bake Mode set to 440°F.
- Set the timer for 30 minutes.
- After 30 minutes, open the Wolf Convection Steam Oven and rotate the pie.
- Reduce the temperature to 400°F and set the timer for 20 minutes.
- After 20 minutes, remove the pie and place on a cooling rack.
- Allow to cool for 45 minutes before serving.
Pie Crust
2 2⁄3 cups all-purpose flour
1 teaspoon salt
1 cup + 2 tablespoons shortening
7 tablespoons cold water
Apple Mixture
7 medium apples, peeled, quartered, and sliced ¼ inch thick
1½ cups sugar
¼ cup all-purpose flour
1 tablespoon corn starch
2 teaspoons lemon juice
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons butter
BEFORE YOU START
It is best to use a couple of different kinds of baking apples, as they will each lend their own flavors and nuances to the dish.
PREPARATION
- In a large bowl, combine all the pie crust ingredients.
- Crumble lightly together until well combined.
- Mix in the cold water and bring the dough together with a fork.
- Divide the dough into two pieces and set one back in the bowl. Cover with a damp towel.
- Roll out the first piece of dough on a generously floured surface until about 1⁄8 inch thick, or large enough to cover the bottom and side of a pie pan.
- Place the rolled-out dough in a pie plate or dish.
- In another bowl, combine apple mixture ingredients.
- Pour the apple mixture into the prepared pie dish.
- Place the 2 tablespoons of butter on top of the apple mixture in small pieces.
- Roll out the remaining dough into a top crust and place on top of the pie.
- Crimp the edges of the pie and cut off any excess dough.
- Cut a few small vent slots in the top of the crust.
- Place on the wire rack set on position 2.
- Select the Auto Steam Bake Mode set to 440°F.
- Set the timer for 30 minutes.
- After 30 minutes, open the Wolf Convection Steam Oven and rotate the pie.
- Reduce the temperature to 400°F and set the timer for 20 minutes.
- After 20 minutes, remove the pie and place on a cooling rack.
- Allow to cool for 45 minutes before serving.
