Open Face 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. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Dough: (Note: All the ingredients should be kept very cold. Try not to use your hands as they will warm the ingredients -use a spoon to mix the ingredients.) Mix the flour and salt. Grate the butter into the mix using the side of the grater with the largest holes. Mix gently - the mixture will be lumpy (The pockets of butter within the dough will help make the crust fluffy). Now add ice cold water 1 Tbsp. at a time until the dough just comes together.
• Form the dough into a ball, wrap with plastic wrap, and place in the refrigerator for 20 minutes. (The dough can be made ahead of time and stored in the refrigerator for several days if needed.)
• Pie: Preheat the oven to 400 degrees F. Roll out the dough into a circle until the dough is about 1/4" thick. Peel and core the apples and cut into slices 1/4" thick. Place the apple slices onto the dough, slightly overlapping the slices, and leaving an edge of dough about 2" wide all the way around. Sprinkle the apples with sugar, cinnamon (optional), and dot with butter. Fold over the edge of dough onto the slices, pinching the dough at the corners. Sprinkle the edges with a little water and sugar.
• Using a spatula place the open face pie onto a baking sheet and bake on the middle rack for 30-35 minutes. When the edges of the crust are golden brown and the filling is bubbly, remove from the oven and let cool.

Steps:

• Make the dough.Remove one piece of dough from the refrigerator. If necessary, allow it to sit for about 10 minutes, until it is soft enough to roll.
• On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the pastry 1/8 inch thick or less and large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer it to the pie plate. Trim the edge if necessary so that it extends 1/4 inch past the edge of the pie plate. Cover the pastry lightly with plastic wrap and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
• Roll out the second piece of dough 1/8 inch thick and cut about twenty-six 2 1/2 inch leaves, using a cutter or a small sharp knife. Use a small sharp knife to make veins. Cover and refrigerate.
• Preheat the oven to 425°F at least 20 minutes before baking.
• Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with dried beans or peas. Bake for 20 minutes. Carefully lift out the beans with the parchment. With a fork, prick the bottom and sides and bake 5 to 10 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
• Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
• In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours at room temperature.
• Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.
• In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to 1/3 cup (a little more if more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, about 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.
• Pour the hot syrup over the apples, tossing gently. (If the liquid hardens on contact with the apples, allow them to sit at room temperature for about 20 minutes or until the moisture from the apples dissolves it.) Arrange the apples, overlapping the slices in concentric circles in the pie shell, starting from the outside edge. Keep adding more apples, using the tip of a knife to help insert them in between the other slices, until you have used all the slices. Pour any remaining apple juices evenly over the apples.
• Brush the baked pie crust rim with the egg. Brush the bottom of each leaf with egg and place the leaves on the border, tilting them and overlapping them slightly. Brush the top of the leaves with egg. Cover the pie loosely with plastic wrap and refrigerate it for 30 minutes before baking to chill the pastry. This will maintain flakiness.
• Preheat the oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.
• Set the pie directly on the foil-topped baking stone and bake for 15 minutes. Cut a round of foil to fit over the apples and the edge of the crust and crimp it in 3 or 4 places to create a dome. Cover the pie with the foil and cut 3 steam vents in the foil, about 3 inches long. Continue baking for 45 to 50 minutes or until the juices bubble and the apples feel tender but not mushy when pierced with a cake tester or a small sharp knife. Remove the foil and bake for 5 to 10 minutes or until the top of the apples is golden brown. Remove the pie to a rack.
• In a small saucepan or microwave oven, heat the apricot preserves until melted and bubbling. Strain them into a small cup. Brush them over the top of the apples. Serve warm or at room temperature.
• Store: Room temperature, up to 2 days.

Steps:

• In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.