Naked Apple Pie Recipes

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 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 to 2 times; 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 refrigerated or frozen for up to 6 months.)
• Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 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 375 degrees F.
• 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 the 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 places 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.

Steps:

• Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly¿it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
• On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.
• Arrange a rack in the center of the oven and preheat to 375 degrees F.
• Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.
• Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
• Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
• Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

Steps:

• Prepare Pastry:
• Stir together salt and flour in bowl. Add butter/shortening with blender until mixture is coarse. Add water one tbsp at a time, stirring in between. Shape the pastry into a disk, cover it with plastic wrap, and chill until firm (about 1 hr).
• After Chilled, roll pastry onto lightly floured surface with a rolling pin until it makes a circle about 11 inches wide. Transfer to a 9-in pie plate. Squash it down to make it fit, and trim and crimp the edges.
• Prepare Pie Filling:
• Combine sugars, flour, lemon rind, lemon juice, and cinnamon in a small bowl. Thoroughly toss the mixture with the apple slices, ensuring that all of the slices are well coated.
• Prepare Topping:.
• Combine flour, brown sugar, cinnamon, and ginger in a small bowl. Cut in butter until the mixture is crumbly. Stir in walnuts.
• Prepare Pie:.
• Spread applesauce over bottom of the pie shell, then add the coated apple slices. They should make about three layers. Spoon the topping over the apples.
• Bake pie at 400 for 15 minutes. Reduce heat to 350, cover pie loosely with tin foil, and bake for another 45 to 55 minutes.

Steps:

• Beat egg.
• Add sugar and vanilla.
• Sift flour with salt and baking powder, into egg mixture.
• Stir in apples and nuts.
• Spread in a greased 9-inch pie plate.
• Bake at 350 for 30 minutes.