Harvest Apple Pie Recipes

Steps:

• In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., Sprinkle flour over the pastry. Combine the sugar, cinnamon and nutmeg; layer into pastry alternately with apples. Dot with marmalade and butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk., Bake at 425° for 15 minutes. Reduce heat to 375°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.

Steps:

• For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
• For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
• Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
• For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
• Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
• Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
• Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
• Serve the pie with large dollops of whipped cream.
• Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!

Steps:

• First layer: In a medium bowl beat butter until fluffy, add sugar& vanilla, beat well; Mix in flour (use hands or a fork); Spread the mixture evenly over the bottom of a 10" pie plate, press down slightly
• Second layer: Beat cheese until fluffy, add instant coffee& sugar, beat well, add egg, continue beating until everthing is well mixed.Spread this mixture over the first layer
• Third Layer: In a bowl mix the sugar& cinnamon, add apples and toss to coat evenly Place the apple slices in a pinwheel design, start in the center and work out to the edge Sprinkle any remaining sugar on top.
• Bake at 425 for 15 minutes. Sprinkle with slivered almonds, lower temperature to 375F and bake a further 30-40 minutes.
• Cool at least 3 hours before serving.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar.
• Bake until apples are cooked, about 45 to 50 minutes. (You can check the apples with a fork to make sure they are tender). Remove to a rack to cool. Serve warm or at room temperature.

Steps:

• Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a large saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes or until cranberries have popped. , Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool. , Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie 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 400° for 40-45 minutes or until golden brown. Cool on a wire rack.

Steps:

• Preheat your oven to 400'F.
• APPLE PIE SPICE: I combined 1/2 teaspoons of ground cinnamon, 1/4 teaspoons ground nutmeg, 1/8 teaspoons allspice and 1/8 teaspoons ground cardamom.
• FOR THE PIE:.
• Core the apples and then using your food processor slicer blade prepare the apples.
• Put in a big bowl and add the raw cane sugar, packed brown sugar, flour and apple pie spice. Mix this up really well so all the apples are separated and covered.
• Once its done set aside and make your crust.
• EASY SPELT CRUST:.
• 3 cups flour (spelt).
• 1 teaspoons salt.
• 1/2 cup oil (light).
• 1/2 cup milk (non-dairy).
• Put the flour and salt in your food processor. Process to combine.
• In the mean time put oil and milk in a cup and mix well. Pour this through the feeding tube of the processor until you have a nice crumbly mixture.
• Turn it out onto a work surface and form into a ball. Divide in two and roll out.
• Put the bottom crust on your pie plate. Fill with the apple mixture. Drizzle the margarine over the apples.
• Roll out the top crust and put it on. Flute the edges.
• At this point I usually take what I have left of the crust and make some leaves or other decorations and put them on the pie as you can see in the photo. I brush the pie with some non-vegan milk and sprinkle with the tablespoon of sugar. Cut some steam holes in the top.
• Put the pie on a cookie sheet. The juices will run out so best to catch them.
• Place in the oven on the middle rack and bake for 30 minutes.
• Check the pie to see if the edges are getting too brown. I found at this point I had to cover them with a foil protector.
• At this point reduce the oven temperature to 325'F and bake for an another 40 minutes.
• At this point the crust should be golden brown and the juices bubbling out of the pie. If you want run a knife through the pie to make sure the apples are soft.
• Remove when done and cool on a metal rack. I use a dollop of soy or coconut whipped cream on top -- yummy!
• Bon Appetit!