Apple Pie Circus Style Recipes

Steps:

• Make the dough: Put the bread flour, whole-wheat flour, sugar and salt in the bowl of a food processor, and whir to combine. Drop in the chunks of butter, then process in 8 to 10 long pulses, scraping the bowl often, until the ingredients look like coarse crumbs and hold together when pressed.
• Stir together the ice water and vinegar in a measuring cup, then pour the liquid over the dough as you pulse the machine, forming a moist dough. Scrape the dough onto a work surface, shape into a log and divide into thirds. Press each piece into a disk, wrap tightly and refrigerate overnight.
• The next day, working between sheets of parchment, roll each piece of dough into an 8-inch circle that's a scant 1/4-inch thick. Cut each piece into a 7-inch circle, cover with the parchment and refrigerate for at least 1 hour or up to 2 days. (Leftover dough can be used to make a smaller pie or to make cookies.)
• Make the filling: Stir the sugar, flour and zest together in a large bowl, then stir in the butter and lemon juice. Quarter and core the apples, leaving the peel on, and slice them very thinly; a food processor or mandoline works best here. (You want about 5 loosely packed cups.) Add apples to the large bowl, and use your hands to toss until they're coated with the sugar mixture.
• Assemble the pies: Working with 1 circle of dough at a time, peel away the top sheet of paper, and lightly score a 4-inch circle in the center of the dough. Pile apples inside the circle, pressing to make a compact mound about 1 1/2 inches high and leaving a bare border of about 1 1/2 inches.
• The final pie should have five sides, and all the corners should point in the same direction. For this effect, lift a piece of the dough up, and hold it against the apples. Lift a piece of dough next to it, press it against the apples and grab the triangle of dough that forms where the two layers meet. Holding the point of the triangle, pull it down so that the tip of the triangle is at the base of the pie. With your index finger, firmly press the point of the triangle into the base to seal it in place. Continue until you've got a pentagonal pie.
• Repeat with the remaining circles of dough and apples. (You may have some apples leftover.) Refrigerate the pies while you heat the oven. (You can cover and refrigerate the pies for up to 1 day.)
• Center a rack in the oven, and heat it to 375 degrees. Line a baking sheet with parchment paper, and transfer the pies to the sheet.
• Stir a splash of water into the egg, and brush a little on the sides of the pies, avoiding the top rim of the pie dough. Sprinkle the sides with Demerara sugar.
• Bake the pies until the crust is beautifully golden and a knife inserted into the apples meets little resistance, about 45 minutes. Transfer the sheet to a rack, and allow the pies to cool for at least 30 minutes before serving.

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

Steps:

• Preheat oven to 350°F.
• Line pie pan with bottom crust.
• Peel and slice apples.
• Put 1/2 of the apple slices in prepared pie pan.
• Sprinkle apple slices with 1/2 cup sugar, a little nutmeg and cinnamon.
• Add rest of apples and top with rest of sugar (1/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces.
• Sprinkle with lemon juice.
• Cover with top crust.
• Crimp edges together with fork.
• Sprinkle top with sugar and cut steam vents in top crust.
• Put pie on baking sheet in case of spill-overs.
• Bake for 1 hour at 350°F.

Steps:

• 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. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

Steps:

• Combine the first four ingredients and bring to a boil.
• Set aside and let cool completely (about 6 hours).
• Remove cinnamon sticks and add everclear or vodka.
• Stir to mix well and store in GLASS bottles keep cool and enjoy!

Steps:

• Heat oven to 200C/180C fan/gas 6. To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine. Using your fingers, mix together until the mixture resembles breadcrumbs.
• Add about 3 tbsp cold water - 1 tbsp at a time - to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.
• While the pastry is chilling, core the apples, then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp water.
• Roll out the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like) and press the pastry edges onto the dish to create a seal.
• Make a small cut in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.
• Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.