Stencil Apple Pie Recipes

Steps:

• In a large, heavy-bottomed saucepan, melt butter over medium heat. Stir in apples, lemon juice, 1/2 cup sugar, 1/2 teaspoon cinnamon, and salt; cover and cook until apples have softened but are not falling apart, about 8 minutes. Add flour and cook, uncovered, until juices have thickened, about 2 minutes. Transfer to a 9-by-13-inch baking dish; let cool completely.
• On a lightly floured piece of parchment, roll out 1 disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Refrigerate until firm, at least 30 minutes. Meanwhile, roll out remaining disk of dough on a lightly floured piece of parchment to a 13-inch round, about 1/8 inch thick. Transfer on parchment to a baking sheet and, using a small round cutter or paring knife, cut a 1-inch hole in center. Brush top dough with egg white and refrigerate until firm, about 30 minutes.
• Place apple mixture in prepared pie dish; spread in an even layer. Lightly brush rim of bottom dough with water. In a small bowl, combine remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon.
• Using a 9-inch cake pan or plate, trace a circle on a piece of parchment; cut out inside of circle and reserve for another use. Center resulting hole over top dough. Place 4 ice-pop sticks around center hole, at 90-degree angles. Starting at center and working outward, place sticks 1/2 inch apart, gently pressing onto dough to adhere, to create an arrow pattern toward center of dough. (If dough gets too soft, refrigerate for a few minutes until firm.) Using a small sieve, sprinkle with cinnamon sugar. Brush excess sugar off sticks; carefully remove sticks, then parchment. Center stenciled dough over filling. Trim dough, leaving a 1-inch overhang. Tuck overhang under edge of bottom dough; gently pinch to seal. Crimp as desired. Refrigerate until firm, about 30 minutes.
• Preheat oven to 400 degrees with a rack in lower third and a foil-lined baking sheet below. Place dish directly on rack; bake until crust is just beginning to brown, about 20 minutes. Reduce oven temperature to 375 degrees; bake until crust is golden brown and juices are bubbling in center, 1 hour to 1 hour, 10 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 6 hours.

Steps:

• Sprinkle some flour onto a large piece of parchment paper on a work surface and lay out one piece of the puff pastry. Spread the apple butter over the entire surface of the pastry. Place the other piece of pastry on top.
• Flour a rolling pin and roll the pastry out until it is pressed into a flat, cohesive square sheet. A little apple butter will squeeze out; just make sure not to press it all out!
• Use a large jar lid or measuring cup to score the center of the pastry square to keep an uncut center. Make 4 cuts from the center (keeping the lid in place); there should be 4 even quadrants. Cut each quadrant into 4 equal strips, all making a sunburst pattern from the center. Twist the strips twice around, bringing the tips back to their original position.
• Transfer the parchment to a baking sheet. Remove the lid from the center and place a stencil in the center (if using). Brush the puff pastry with the egg and sprinkle it evenly with the turbinado sugar. Refrigerate for at least 30 minutes and up to overnight.
• Preheat the oven to 375 degrees F.
• Remove the stencil if using. Bake until golden brown, 25 to 30 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°F.
• Line pie pan with bottom crust.
• Peel and slice apples.
• Put 1/2 of the apple slices in prepared pie pan.
• Sprinkle apple slices with 1/2 cup sugar, a little nutmeg and cinnamon.
• Add rest of apples and top with rest of sugar (1/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces.
• Sprinkle with lemon juice.
• Cover with top crust.
• Crimp edges together with fork.
• Sprinkle top with sugar and cut steam vents in top crust.
• Put pie on baking sheet in case of spill-overs.
• Bake for 1 hour at 350°F.