Holiday Apple Pie Recipes

Steps:

• Preheat oven to 425 F.
• Place bottom layer of pie pastry into a 9" pie plate and set aside.
• Cut up butter into small pieces and set aside in a small dish at room temperature.
• Combine apple slices with lemon juice, sugar, flour, apple pie seasoning, and salt, mixing gently to combine well, but without crushing the apple slices.
• Pour filling into pie plate.
• Sprinkle the butter pieces over the top evenly.
• Top pie with top layer of the pie pastry, crimping and sealing edges decoratively.
• Combine egg yolk and water and brush over entire surface of the pie with a pastry brush.
• Cut a few slits in the top crust to allow venting of steam.
• Set a foil lined cookie sheet on the bottom rack of your oven and set the pie on the center rack of your oven (the extra pan will help catch any drips).
• Bake for 15 minutes at 425F.
• Lower the oven temperature to 350 F and bake another 40-45 minutes, or until the crust is golden brown and the filling is starting to bubble.
• Let cool before slicing as this will be boiling hot when fresh from the oven (you may serve pie warm or cold).
• NOTE: I check the pie about halfway through the baking process and if the crust edges are getting too brown, I set a pie ring on top; If you don't have a pie ring, you can make one using foil.

Steps:

• Divide the pastry into 2 parts, one a little larger than the other. Wrap the larger piece in plastic wrap and reserve. On a lightly floured surface, roll the smaller piece into a round, 1/8 to 1/4-inch thick, large enough to overlap a 10 by 2-inch pie plate. Arrange in the pie plate and even with a sharp knife, leaving about a 1/2-inch overhang. (Add the trimmings to the reserved dough). Tuck the overhang back under, making a slightly thicker edging. Chill for 30 minutes. If using a glass pie plate, remove from the refrigerator 15 minutes before filling.
• On a lightly floured surface, roll out the reserved piece of dough into a 12-inch square, about 1/4-inch thick. Cut out a piece of cardboard, 1/2-inch wide and 10 or 12 inches long. Wrap the strip in plastic wrap and use as a guide. With a sharp knife or a pastry cutter, cut the dough into 20 (1/2-inch) strips. Lay 10 strips vertically on the back of a large baking pan, leaving a very small space between strips. Weave a lattice pattern by placing each of the remaining strips over and under horizontally. (It's easier to weave if the dough is not too firm, but it can't be too soft, either. If it's too soft, refrigerate for a little while and then continue). To weave, turn back every other strip of dough (1, 3, 5, etc.), lay a horizontal strip across, as close to the top as possible, and return the turned-back strips to the original length.
• For the next row, alternate the strips that you turn back (2, 4, 6, etc.) and again place a horizontal strip across, close to the first strip. Repeat this procedure until all the strips are used. Refrigerate just until firm. Using a 9-inch cardboard round, a plate, or a pot cover as a guide, cut out a 9-inch circle of latticework and refrigerate on the baking pan until needed. (Excess dough can be wrapped and refrigerated or frozen for future use).
• Peel, core and quarter the apples. Cut into 1/4-inch slices. In 2 or 3 large skillets, melt the butter (2 or 3 tablespoons in each skillet, depending upon how many you use) and brown. The butter will have a slightly nutty aroma. Divide the apples, arrange in the pans, and coat with the butter. Sprinkle in the sugar and over medium-high heat, saute the apples until lightly caramelized and tender, 15 to 20 minutes, turning often so that the apples cook evenly. Pour in 1 tablespoon of Calvados and the brandy and cook until the alcohol burns off. Pour in the cream and stir through. Transfer and spread over a large baking tray to cool.
• Preheat the oven to 400 degrees F.
• Warm the remaining 1/4 cup Calvados. Combine the chopped prunes, apricots, and figs in a small bowl. Pour the Calvados over and let plump.
• In a large bowl, combine the cooled apples and the plumped dried fruit. Stir in the lemon juice, cinnamon, lemon and orange zests, and nutmeg, and mix well. Spoon the filling into the prepared pie plate. Using a wide spatula, carefully transfer the 9-inch latticework circle and arrange on top of the filling. Brush the latticework with egg white and sprinkle with the crystallized sugar. Bake 30 minutes, turn the oven down to 350 degrees F and bake 35 to 40 minutes longer, until the crust is golden brown. Cool on a rack. Serve warm.
• In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
• In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.

Steps:

• Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
• In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
• Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
• Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

Steps:

• Sautéing the apples: Heat 2 large heavy skillets over high heat. Melt 2 tablespoons butter in each. When the butter bubbles, add the apples and sauté about 3 minutes.
• Adding sugar & spices: Add the sugar, vanilla, 2 teaspoons of the cinnamon, and the ginger. Stir or toss to coat the apples. Cook, stirring or tossing, frequently, until the apples are brown and juicy, 7 to 8 minutes.
• Completing the filling: Add the apricots, raisins, 1/2 cup of the cream, and the Calvados, plus a pinch of salt. Cook, stirring or tossing, until the apples are caramelized and the juices form a thick sauce, 7 to 10 minutes. Transfer to a baking sheet to cool.
• Rolling out the bottom crust dough: Dust a work surface with flour. Roll out the round piece of dough to a 12-inch-diameter round, dusting lightly if sticking and turning often. Press together any tears. Transfer to a 9-inch deep-dish pie plate.
• Rolling & cutting the lattice top: Dust the work surface with flour again. Roll out the second piece of dough to dimensions greater than the top of the pie and about 1/4 inch thick. Using a pizza wheel or a sharp knife, cut the square into even 1/2-inch-wide strips.
• Filling the pie: Position a rack in the center of the oven and preheat to 350°F. Transfer the cooled filling to the dough-lined pie dish. Press the filling slightly to compact. Trim the bottom dough to overhang about 1/2 inch around the edge.
• Forming the lattice top crust: Arrange 6 or 7 dough strips evenly across the filling. Arrange 6 or 7 strips at right angles to the first ones. Trim the ends. Fold the overhang over the lattice ends and crimp together into a neat border, rolling the rim toward the filling.
• Glazing the pie crust: In a small bowl, stir together the remaining 1 teaspoon ground cinnamon with the granulated sugar. Brush the lattice strips with beaten egg white. Sprinkle the cinnamon sugar over the strips.
• Baking the pie: Place the pie on a large rimmed baking sheet. Bake until the crust is deep brown and the filling is bubbling, 45 minutes to 1 hour. Leave the pie at room temperature to cool completely, at least 2 hours.
• Serving the pie: Whip the remaining 1 cup cream to soft peaks. Cut the pie into wedges and transfer to serving plates. Drizzle the Caramel Sauce over and around each slice and add dollops of whipped cream.

Steps:

• Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly., In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.