DOUBLE CRUST APPLE BUTTER PIE
Provided by Erin Jeanne McDowell
Categories dessert
Time 3h20m
Yield Makes One 9-inch pie
Number Of Ingredients 11
Steps:
- To mix the dough by hand: In a large bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces.
- For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves.
- Make a well in the center of the flour mixture. Add 6 tablespoons ice water and mix to incorporate. Then add more ice water 1 tablespoon at a time and continue mixing just until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky--it should hold together easily in a ball but still feel almost dry to the touch.
- Divide the dough in half and shape into 2 equal disks. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
- Lightly flour the work surface. Roll out one disk of the dough to a circle 1/4 inch thick: Start in the center of the disk of dough and push away from you using even pressure. Return to the center and repeat, this time moving toward you. Continue, rotating the dough occasionally and reflouring as needed to prevent the dough from sticking. This produces a more even result than just rolling back and forth, which can often yield thin edges and a thick center.
- To transfer the dough to the pie pan, roll the dough up onto the rolling pin, starting at the far edge of the round. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough into the pan. Press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a 1/2-inch overhang all around. Chill in the refrigerator for 20 to 30 minutes or freeze for 5 to 10 minutes.
- Roll out the second disk of dough on a lightly floured surface to 1/4 inch thick and place on a parchment-lined baking sheet. Chill in the refrigerator for 20 to 30 minutes or freeze for 5 to 10 minutes.
- Make the filling: In a medium bowl, whisk together the apple butter, sugar, and eggs until well combined. Pour into the chilled bottom crust.
- Roll the top crust up onto the rolling pin, starting at the far edge of the dough. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough onto the filling. Use your fingers to press the edges of the bottom and top crusts together so they are lightly sealed. Trim the excess dough from the edges, leaving a 1/2-inch overhang all around. Tuck the excess dough under at the edges, pressing lightly to help "seal" the dough to the outer rim of the pie pan.
- Crimp the edges of the piecrust as desired. I refrigerate the pie for 20 to 30 minutes.
- Preheat the oven to 425 degrees F (218 degrees C), preferably with a baking stone on the bottom rack.
- Make the egg wash: In a small bowl, beat the egg with the water and fine sea salt.
- Brush the top crust with the egg wash and sprinkle generously with turbinado sugar. Use a small sharp knife to cut a dew small vents in the crust. Bake the pie on the stone or bottom rack until the crust is deeply golden and the filling is bubbling up through the vents, 40 to 45 minutes. If the crust begins to brown too quickly, reduce the oven temperature to 375 degrees F (190 degrees C) and/or tent the crust or edges with foil. Cool the pie for at least 30 minutes before serving.
BUTTER-CRUST APPLE PIE
My father loves apple pie, and I've been baking them since I was a child. An out-of-the-ordinary spice combination and buttery crust make this one stand out from the rest. -Courtney Irwin, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 2 pies (8 servings each).
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in fourths so that two portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle., In a large bowl, combine the apples, sugar, brown sugar, molasses, flour and spices., Roll out one larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Spoon half of filling into crust. Repeat with remaining large portion of dough and filling., Roll out remaining pastry to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Beat egg white and water; brush over pastry., Bake at 375° for 55-65 or until crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 408 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 129mg sodium, Carbohydrate 61g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
BROWN-BUTTER APPLE PIE
Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10h
Number Of Ingredients 12
Steps:
- Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
- Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
- Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.
APPLE BUTTER PIE
Ths is from Baking Bites, a web site that all bakers *must* visit. I haven't tried it yet, but it sounds great. You can use a regular, vanilla wafer or graham cracker crust. The crust needs to be prebaked before the filling is put into it.
Provided by Debbie R.
Categories Healthy
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine everything until very smooth. (Recommend food processor or mixer.) Pour into prepared pie crust.
- Bake at 350 for 55-60 minutes, or until center is mostly set (jiggles slightly when nudged) and a sharp knife inserted near the center comes out mostly clean.
- Cool to room temperature before slicing and chill in the refrigerator for at least 2 hours, or overnight, before serving.
Nutrition Facts : Calories 147.3, Fat 4.1, SaturatedFat 2, Cholesterol 73.3, Sodium 63.9, Carbohydrate 23.1, Fiber 0.7, Sugar 16.3, Protein 4.4
APPLE BUTTERY PEAR PIE
Make and share this Apple Buttery Pear Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
- In a big bowl, whisk together sugar, flour, cinnamon, cloves, and cayenne pepper.
- Whisk in apple butter and lemon juice until smooth.
- Stir in apples, pears, and butter.
- Spoon mixture onto prepared baking sheet in an even layer.
- Cover with foil, and bake for 25 minutes or until apples and pears are tender.
- Uncover and continue to bake for 10 minutes longer or until juices are slightly thickened, stirring twice.
- On a lightly floured surface, roll out 1 pie crust into a 12-inch circle.
- Fit crust into a 9-inch deep dish pie plate.
- Trim excess pastry 1/2 inch beyond edge of pie plate.
- Spoon apple mixture into prepared crust.
- Roll remaining pie crust into a 12-inch circle, and place over apple mixture; press crusts together around rim.
- Fold under dough hanging over edge, pinch dough between thumb and forefinger to achieve a wavy edge.
- In a small bowl, whisk together egg yolk and milk; brush top of crust with egg mixture.
- Sprinkle with sparkling sugar, if desired.
- Cut slits in top crust for steam to escape.
- Bake for 30 minutes or until pie is golden and juices are thickened and bubbly.
Nutrition Facts : Calories 485, Fat 18.1, SaturatedFat 6.8, Cholesterol 28.9, Sodium 241, Carbohydrate 78.5, Fiber 5.7, Sugar 40.9, Protein 4.8
APPLE PIE BY GRANDMA OPLE
This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!
Provided by MOSHASMAMA
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 67.8 g, Cholesterol 30.5 mg, Fat 26.7 g, Fiber 5 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 240.8 mg, Sugar 40.3 g
APPLE BUTTER PIE
My grandmother gave me this recipe, and I, in turn, have shared it with dozens of friends. Grandmother made it often for me when I was a child since I never liked pumpkin pie.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce temperature to 350°; bake 35 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 292 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 169mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 0 fiber), Protein 6g protein.
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BUTTERY APPLE PIE RECIPE - LAUREN'S LATEST
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4.2/5 (4)Total Time 2 hrsCategory DessertCalories 485 per serving
- In a large bowl, stir flour and salt together. Cut cold butter into the flour until it is the size of small peas. Slowly stir in cold water, 1-2 tablespoons at a time until the dough comes together. Roll into a ball, wrap in plastic wrap and refrigerate.
- In a large, deep skillet (or heavy-bottomed pot), heat butter over medium heat. Add apples, 1/2 cup granulated sugar and lemon juice. Cook 5-7 minutes or until form tender, but still holding their shape. Pour into a strainer and drain off any excess liquid. Cool 30 minutes.
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