Apple Pie With A Twist Recipes

Steps:

• Sprinkle some flour onto a large piece of parchment paper on a work surface and lay out one piece of the puff pastry. Spread the apple butter over the entire surface of the pastry. Place the other piece of pastry on top.
• Flour a rolling pin and roll the pastry out until it is pressed into a flat, cohesive square sheet. A little apple butter will squeeze out; just make sure not to press it all out!
• Use a large jar lid or measuring cup to score the center of the pastry square to keep an uncut center. Make 4 cuts from the center (keeping the lid in place); there should be 4 even quadrants. Cut each quadrant into 4 equal strips, all making a sunburst pattern from the center. Twist the strips twice around, bringing the tips back to their original position.
• Transfer the parchment to a baking sheet. Remove the lid from the center and place a stencil in the center (if using). Brush the puff pastry with the egg and sprinkle it evenly with the turbinado sugar. Refrigerate for at least 30 minutes and up to overnight.
• Preheat the oven to 375 degrees F.
• Remove the stencil if using. Bake until golden brown, 25 to 30 minutes. Serve warm or at room temperature.

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:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half so that one ball is slightly larger than the other. Shape each piece into a disk about 1-in. thick. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 3 days., Remove the pastry from the refrigerator and let stand 15-30 minutes. Meanwhile, place apples in a large bowl. Stir in the sugar, apple cider, cinnamon, allspice, nutmeg, salt, vanilla and lemon juice. Add the butter and flour; stir until combined; set aside., Roll out the large disk on a lightly flour surface to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 350° for 45 minutes. Gently place a sheet of foil on top of pie. Bake for an additional 1 hour and 15 minutes or until the top crust is golden brown and the filling bubbly., Cool on a wire rack overnight. To serve warm, heat individual slices in the microwave. Serve with vanilla ice cream if desired.

Steps:

• Preheat the oven to 350°F.
• Cut the apple slices into halves or thirds; you're looking for apple pieces that are about 1-inch square.
• Place the apples in a shallow, microwave-safe bowl and microwave them, uncovered, for 5 to 6 minutes, until they've softened but still retain a bit of "bite.".
• Remove them from the microwave, transfer the apples (leaving any juice in the bowl) to a medium mixing bowl, and stir in the sugar, spices, salt, vanilla, and lemon juice.
• As you stir, the mixture will become syrupy. Add the butter and flour, and stir until everything is well blended.
• Set it aside.
• Pour filling into prepared crust.
• Spoon the filling into the crust.
• Roll the top crust into a 10-inch circle, and place it over the filling.
• Fold the edge of the bottom crust up over the edge of the top crust, squeeze them together, and crimp nicely.
• Cut a slit in the center of the crust, for steam to escape.
• Place the pie pan on center rack and then place a cookie sheet on a lower rack (to catch any spills), and bake the pie for 30 minutes.
• Gently place a sheet of aluminum foil atop the pie, covering its entire surface, and continue to bake for an additional 90 minutes, for a total of 2 hours, till the top crust is golden brown and the filing is bubbly.
• Yes, that's right; the pie won't burn, because the filling insulates the bottom crust, and the top crust is protected by the foil.
• Remove the pie from the oven, and allow it to cool for 1 1/2 to 2 hours before serving. If you cut into it too soon, the filling will be watery, and will ooze out.
• Serve warm, with vanilla ice cream, if desired.

Steps:

• Melt 1/4 cup butter in a large skillet over medium low heat; stir in the brown sugar, apples, lemon rind, lemon juice, and nutmeg. Cover, reduce the heat and simmer for 10 minutes or until the apple is tender, stirring occasionally.
• Combine the rum and cornstarch, stirring until smooth. Stir into the apple mixture; cook, stirring constantly, 1 minute or until thickened. Pour into pastry shell.
• Combine flour and 1/2 cup sugar in a bowl; cut in the remaining 1/4 cup butter with a pastry blender or fork until the mixture is crumbly. Stir in the almonds. Sprinkle the crumb mixture over the apple mixture.
• Bake at 375 degrees for 30 to 35 minutes or until golden. Let stand for 15 minutes before serving.