Carols Apple Pie Recipes

Steps:

• Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
• Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
• Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
• Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar and salt.
• Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with the bean sized bits of butter.
• If the flour/ butter mixture gets warm, refrigerate it for 10 minutes before proceeding.
• Add the egg and stir the dough together with a fork or by hand in the bowl.
• If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Make the dough in a food processor, With the machine fitted with the metal blade, pulse the flour, sugar and salt until combined.
• Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times.
• Add the egg and pulse 1-2 ties, don't let the dough form into a ball in the machine (if the dough is very dry add up to a tablespoon more of cold water.)
• Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Make the filling. Put the lemon juice in a medium bowl. Peel, halve and core the apples.
• Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• In a large skillet, melt the butter over medium high heat. Add the apples and cook, stirring until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
• Cover, reduce heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible.
• Return the juices to the skillet and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• In a medium bowl toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerate or freeze up to 6 months)
• Cut the dough in half. On a lightly floured surface, roll each half of dough in a disc about 11-12 inches wide.
• Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
• Place a rack in the lower third of the oven and preheat the oven to 376.
• Line the bottom of a 9 inch pie pan with one of the discs of dough and trim it so it lays about 1/2 inch beyond the edge of the pan.
• Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg.
• Place the second disc of dough over the top. Fold to top layer of dough under the edge of the bottom layer and press the edges together to form a seal.
• Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar.
• Pierce the top of the dough in several pieces to allow steam to escape while baking. Refrigerate for at least 15 minutes.
• Bake the pie on a baking sheet until the crust is golden, about 50 minutes.
• Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours or refrigerated for up to 4 days. Cooks note: you may freeze the uncooked pie but don't brush it with egg or dust it with sugar before hand.
• Place the pie in the freezer for 30 minutes, to harden it slightly and then double wrap it with plastic wrap.
• Freeze up to 6 minutes. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar.
• Bake from the frozen state until golden brown about 1 hour and 10 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

Steps:

• Pie Crust:
• Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
• Filling:
• Preheat oven to 450 degrees F.
• Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
• Streusel Topping:
• Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.