Amazing Apple Pie Recipes

Steps:

• combine apples with white sugar, cinnamon, and 1 Tablespoon flour.
• pour apple mixture into unbaked pie crust.
• cut together 1/2 cup butter, 1/2 cup brown sugar, and 1 cup flour until crumbly.
• pour crumble mixture on top of apples. Pack down slightly with fingers.
• Bake at 400 F for 50-60 mins, until topping is a medium golden brown.
• If the edges of your crust begin to look more cooked than the middle of the pie, you may cover the edges with foil for the last 20 minutes.
• let sit for 15 minutes before serving (to allow the pie to firm up).

Steps:

• Combine 1 cup flour,1 tbsp sugar, egg, shortening, and water.
• Beat 2 minutes at medium speed.
• Pour batter into 9x1 1/4 inch pan.
• Combine pie filling: apples, lemon juice,sugar, flour, and cinnamon.
• Pour into center of batter.
• DO NOT STIR!
• Sprinkle with brown sugar.
• Bake at 425°F for 35-40 minutes.
• This pie will make its own crust.

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
• To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
• Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
• Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
• Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
• Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

Steps:

• PREPARE THE APPLES: Peel, Core, and slice apples thinly, and place in a large bowl.
• Cover apples with sugars, flour, vanilla, and spices, and Mix well with apples; Set aside.
• At this point, PREHEAT OVEN to 350°.
• PREPARE THE DOUGH: Mix Salt, Flour, and Shortening in mixer- then add ice cold water.
• Remove dough, divide in half, and roll out one half using flour to keep from sticking- Reserve the other half for top crust.
• Line 9 inch pie pan with half dough; Allow 1/4 inch extra dough to stick out- you'll pinch it with the top crust later.
• Put apple mixture into crust-lined pan.
• Roll out top crust and cover apples.
• FINISH THE PIE: Gently Pinch bottom and top crusts together, and Flute edges of dough (make it pretty).
• Poke several fork holes in top crust, and Dot crust with butter and Sprinkle with sugar.
• Bake at 350° for 65-70 minutes.
• Allow to cool 20 minutes before serving plain or with vanilla bean ice cream, cool whip, or whipped cream; This also warms up great in the microwave.
• And, by all means, ENJOY!

Steps:

• Combine first 5 ingredients in a bowl.
• Stir in the fruit; add sugar& flour and toss to coat.
• Pour into pastry shell.
• Cover with crumble mixture.
• Or cover with a full crust; trim, seal& flute edges and cut venting slits (cover edges loosely with foil).
• Or cover with pastry lattice (cover edges loosely with foil).
• Bake in lower third of a preheated 425F oven for 15 minutes; remove foil (if using), reduce heat to 350F and bake for an additional 40 to 45 minutes or until crust is golden brown.
• Cool on a wire rack.

Steps:

• Topping-mix all together, until mixture forms crumbs.
• Batter- Whisk together egg, buttermilk, butter, and vanilla.
• Stir in sugar.
• Without mixing, add flour, baking soda, salt and apples.
• Stir just until combined.
• Do not over mix.
• Spoon into muffin cups.
• Sprinkle with the topping.
• Bake at 375 degrees F for 20 minutes or until firm to the touch.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust.
• Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal.
• Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.