Anis All American Apple Pie Recipes

Steps:

• Combine flour, sugar and salt in a food processor; pulse to combine. Add butter; pulse until crumbly. Transfer mixture to a large bowl. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in two, making one portion slightly larger. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight., For apple pie filling, in a large saucepan, combine apples, 2/3 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat. Cook and stir until apples soften, about 10 minutes. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally., For cherry pie filling, in a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add the cherries, cinnamon, nutmeg and almond extract. Cool to room temperature, stirring occasionally., For blueberry pie filling, in a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. Cool to room temperature, stirring occasionally., Preheat oven to 425°. For crust, on a lightly floured surface roll out larger portion of dough to a 17x12-inch rectangle. Transfer to a 15x10x1-inch baking pan. Press onto the bottom and up the sides of pan. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, about 20 minutes. Remove foil and weights; bake 6-8 minutes longer or until bottom is golden brown. Cool on a wire rack., Meanwhile, roll out remaining dough to a 15x10-inch rectangle. Using a pastry wheel and star cutouts of varying sizes, cut out stars and stripes for decorative topping of flag pie. Bake at 400° until golden brown, about 15 minutes for stripes and 8 minutes for stars. Cool on a wire rack., To assemble, place blueberry filling in 1/3 of crust; fill remaining portion of crust with "stripes" of cherry and apple fillings. Top pie with star and stripe cutouts.

Steps:

• 1. Prepare the pie dough, divide half and roll out each half no more than 1/4 inch thick. Line a 9-inch pie pan with one. Keep lined pan and top crust chilled.
• 2. Preheat the oven to 375 degrees. Peel and core the apples and slice them about 1/4 inch thick. Toss with sugar and cinnamon to taste and with the flour. Fill the pie with the apple slices, mounding them somewhat in the center. Dot with butter. Cover loosely with the top crust, using a little water to seal the crusts together. Crimp the edges. Using a fork or the tip of a knife, make several vents in the top crust.
• 3. Place in the preheated oven and bake for 1 hour or until golden brown. The smell will tell you when it is ready. Serve while still warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
• To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
• To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
• Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.

Steps:

• Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
• Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
• Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
• Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.

Steps:

• 1. To make crust, pulse almonds and salt in food processor until nuts are in small pieces. You want your crust to have chunks of almonds in it, so don't overprocess. Use some of the finer powder to "flour" the bottom of your pie dish.
• Slowly add dates into processor in small batches to mix with almond bits. The dates will bind the almonds to form a dough. Press dough into the bottom of "floured" pie pan. Set aside (and try not to eat all your crust while you're preparing everything else!) :).
• 2. To make syrup, place orange into your blender first. Then add dates and blend. If needed, add small amounts of water to help everything mix well (I haven't "needed" this, but like to add the water to make more volume of the syrup). Set aside.
• 3. To make filling, place sliced apples in a large bowl with raisins. Toss with cinnamon and syrup. Spoon filling into pie crust.
• Will keep for two days in the fridge (I've kept it longer, but I have low standards).
• For 16 servings, per serving: calories 230, protein 5g, carbs 39g, fat 8g, sugar 21g.

Steps:

• Make the dough:
• Place the flour and 3/4 teaspoon salt in the bowl of a food processor fitted with a metal blade.
• Use the "Pulse button" on your food processor to mix.
• Add 1 cup plus 2 tablespoons of the butter pieces and the vegetable shortening and hit the "pulse button" 6 to 8 times, until the mixture resembles coarse meal.
• Sprinkle 4 tablespoons of cold water over the dough and pulse 3 to 4 more times until the dough begins to hold together.
• Add more water, 1 tablespoon at a time, until the dough holds together.
• Form the dough into 2 disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
• Make the filling:
• Combine the apples, lemon juice, sugars, cinnamon, nutmeg, and remaining salt in a large bowl and toss.
• Let sit for at least 30 minutes or up to 3 hours.
• Drain apples, reserving liquid.
• Toss apples with cornstarch and set aside.
• Place 1/2 cup of the reserved liquid in a small saucepan over medium-high heat, add the remaining butter.
• Bring to a boil, and let cook until the mixture becomes thick and syrupy.
• Do not stir.
• Add the syrup to the apples and gently toss to combine.
• Bake the pie:
• Heat oven to 425°F
• Roll out one disk of dough into a 12-inch round about 1/8-inch thick, on a lightly floured surface.
• Fit the dough into a 10-inch pie plate.
• Trim dough, crimp edge, and fill with the apple filling.
• Roll out the second disk of dough for the top crust.
• Cut out large leaf shapes and place over the apples, each slightly overlapping the other, to form a top crust.
• Cut out one large apple shape, center on the top, and cut several slits to vent the pie.
• Bake until the juices bubble through the slits - 45 to 55 minutes.
• Let cool for at least 4 hours before serving.

Steps:

• For the Crust: Blend flour, sugar and salt in a food processor.
• Add butter and shortening and cut in, until mixture resembles coarse meal.
• Add 6 tablespoons ice water and process until clumps form, adding more water by teaspoonfuls if dough is dry (I never need more than 6 tablespoons).
• Gather into ball; divide into 2 pieces.
• Flatten each into a disk. Wrap each in plastic; chill at least 2 hours. Can be made a day ahead.
• For the filling: Position oven rack in lowest rack of oven and preheat to 400°F
• Mix all of the filling ingredients except apples in large bowl. It should be very dry and clumpy -- not really a 'sauce' at all.
• Add apples and coat.
• To assemble: Flour a sheet of parchment paper; roll out 1 dough onto paper until it is a 12-inch round.
• Transfer to 9-inch-diameter glass pie dish by flipping the paper over, then gently pressing so that the dough is along the bottom of the pie dish. There should be an overhang all the way around.
• Add filling.
• Roll out second dough to 13-inch round. Cut into twelve 1-inch wide strips. Arrange 6 strips across pie, leaving gaps between the filling and the lattuce along the way (that will make weaving the others easier).
• Form lattice by arranging 6 strips across the first strips, taking care as you go. If one breaks, don't worry--just tuck the break underneath!
• Gently fold over the edges onto the lattice, pressing with a fork to seal.
• Brush lattice with milk, and sprinkle lightly with additional sugar.
• Cover edges with foil and bake pie 10 minutes.
• Without opening the oven (I know, its so hard to resist!), reduce oven temperature to 375°F
• Continue baking until juices are thickened and crust is golden, about 1 hour 10 minutes.
• Allow to cool for at least one hour before eating.

Steps:

• Butter a 9-inch deep dish pie plate (Pyrex is recommended).
• Working on a well floured surface, roll out 1 piece of the dough to a thickness of about 1/8 inch; fit the dough into the buttered pie plate and trim the edges to ½ inch overhang.
• Roll the other piece of dough into a 1/8 inch thick circle and slip it onto a baking sheet lined with parchment paper.
• Cover both the circle and the crust in the pie plate with plastic wrap and refrigerate for 20 minutes, while you preheat the oven and prepare the filling.
• Position oven rack in center of oven; preheat to 425°.
• Peel, core, and slice the apples; put apples in a large bowl and add the sugar, lemon zest, tapioca, cinnamon, nutmeg, and salt.
• Toss everything together well; if you have time, let the mix sit for about 5 minutes, until juice starts to accumulate in the bottom of the bowl.
• Remove the pie plate and top crust from the refrigerator and put the pie plate on a baking sheet line with parchment paper.
• Sprinkle the crumbs evenly over the bottom of the crust; turn the apples and their juices into the crust.
• The apples will heap over the top of the crust, pat them down into an even mound.
• Dot apples with the bits of cold butter.
• Very lightly moisten the rim of the bottom crust with water; center the top crust over the apples.
• Either fold the overhang from the top crust under the bottom crust and crimp the crust attractively, or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate.
• If you have pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely.
• Use a sharp paring knife to cut about 6 slits in the top crust.
• Brush the top crust with a little milk or cream and sprinkle it with sugar.
• Bake the pie for 15 minutes; decrease oven temperature to 375° and bake for another 50-60 minutes, or until the crust is gorgeously browned and the juices bubble up through the top crust.
• After about 40 minutes in the oven, if the top crust looks as if it is browning too quickly, cover pie loosely with a foil tent.
• Transfer pie to a rack and let it rest until it is only just warm or until it reaches room temperature.

Steps:

• 1. Preheat oven to 350*F.
• 2. To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
• 3. To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
• 4. To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
• 5. Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.
• My Note: You can and I took a shortcut and used a frozen pie crust. But, it was so easy. I did this recipe becasue I was out of brown sugar and did a search to see if there was such an apple pie using only white- and here it is! I did take one reviewer's advice and added 1 TB lemon juice and 2 TB cornstarch - then as advised, put it all in a saucepan to ensure the apples cook better. After about 20 on 'low' (and stirring frequently!), I poured it into my premade crust. Then, for the topping, I didn't have a pastry cutter, so I used a fork. And, I'm a sweet tooth, so I doubled the amounts for the crumb crust. I added cinnamon and a little sugar now and then as I was mashing with my fork. I loaded the pie with these crumbles. After about 40 min, I took it out (remember, I already cooked my apples earlier), and it was golden brown and crunchy on top and my crust was not overdone or dry since I didn't have to bake as long.
• Sometime I made a few slight adjustments, however, that made the pie even better. Use just under the amounts shown for oil and salt for the crust. Add 1 TBS of lemon juice and 2 TBS cornstarch to the filling mixture and cook in a saucepan until tender, then put in the unbaked pie crust. Use 1/2 cup brown sugar, 1/4 cup sugar, and a few dashes of cinnamon, along with the other ingredients, to make the topping. You can also add some rolled oats and chopped pecans to the topping mixture for added variety. Enjoy!
• (Some previous submitters had recommended cutting sugar or butter). If you're extremely health conscious, I guess you could, but it's absolutely delicious as is. Also, those complaining that it was doughy only had to bake it longer. If you tap lightly on the crumb topping, and it leaves an indent, then it still needs to bake some.
• I have used small gala apples (6 were just enough) and sliced them pretty thin (about 3 cm. thick) - they were perfect for this pie. I took another reviewer's advice ("1 TB lemon juice and 2 TB cornstarch - then put it all in a saucepan to ensure the apples cook better. After about 20 on 'low' (and stirring frequently!)") and I added more flour and sugar to the crumbly topping which made it firmer, but just as buttery and delicious. The topping still wasn't "firm" when putting it on the pie (it "plops" on) but it bakes to perfection. I also added a few shakes of ground cloves to the apple mixture, as well as dashes of cinnamon, nutmeg and cloves to the top of the crumble before baking and it gave it a nice aroma and look to the top crumble crust. The bottom crust is TO DIE FOR. Take the time to make the crust yourself - it totally makes the pie.
• Or you can, add more cinnamon and about 2 tablespoons of brown sugar. Also used a 9-inch store bought pie crust. 3 granny smith and 1 golden delicious apple chopped into small chunks were a plenty. For the topping, I pulsated the ingredients in a food processor. It came out almost like a sugar cookie dough. Then, rather than sprinkling it, I dropped gobs on top of the pie and pressed it all together with my fingers, forming a top "crust." I wrapped the edges with aluminum foil to prevent burning, and the end result was a gooey, caramel-like center with a crispy, flaky, sweet crust on top.
• For those of you having trouble with the topping, keep in mind that the butter/margarine needs to be cold (out of the fridge, not at room temperature) in order to make crumbs.