Apple Pie Egg Rolls Recipe By Tasty Recipes

APPLE PIE EGG ROLLS RECIPE BY TASTY

Steps:

• Heat the oil in a large heavy-bottomed pot over medium heat until it reaches 350°F (180°C). Place a wire rack inside a rimmed baking sheet and set nearby.
• In a large bowl, combine the apples, lemon juice, sugar, flour, cinnamon, and salt and toss until well combined. Let sit for 10 minutes.
• Place an egg roll wrapper with the corners pointing up and down, like a diamond, on a clean surface. Add 2 tablespoons of the apple filling to the center. Brush the edges of the wrapper with water. Fold the bottom of the wrapper over the filling, tuck in the sides, then roll to seal. Repeat with the remaining wrappers and filling.
• Working in batches, fry the egg rolls in the hot oil, turning occasionally, until golden brown, about 4 minutes. Transfer to the wire rack and let cool slightly.
• Dust the egg rolls with the powdered sugar, then transfer to a platter. Serve with the caramel sauce for dipping.
• Enjoy!

AIR-FRYER APPLE PIE EGG ROLLS

Steps:

• Preheat air fryer to 400°. In a small bowl, combine apples, brown sugar, 2 teaspoons cinnamon and cornstarch. With a corner of an egg roll wrapper facing you, spread 1 scant tablespoon cream cheese to within 1 in. of edges. Place 1/3 cup apple mixture just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) , Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 5-6 minutes longer. Combine sugar and remaining 1/2 teaspoon cinnamon; roll hot egg rolls in mixture. Serve with caramel sauce.

APPLE PIE FROM SCRATCH RECIPE BY TASTY

Steps:

• In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
• Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
• Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
• Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
• Peel the apples, then core and slice.
• In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
• Mix until combined and all apples are coated. Refrigerate.
• Preheat the oven to 375°F (200°C).
• On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
• Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
• Pour in apple filling mixture and pat down.
• Roll the other half of the dough on top.
• Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
• Brush the pie with the beaten egg and sprinkle with the sugar.
• Cut four slits in the top of the pie to create a vent.
• Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
• Allow to cool completely before slicing.
• Top with ice cream and serve.
• Enjoy!

APPLE PIE EGG ROLL

Steps:

• For the filling: Melt the butter in a large skillet over medium-high heat. Add the apples and vanilla bean and saute for about 2 minutes. Add the sugar, cinnamon and salt to the pan and cook until the apples start to turn a light caramel-golden brown but aren't falling apart, 6 to 8 minutes. The apples should still have some tooth to them. Add the flour and cook for an additional 3 to 5 minutes, to remove the raw taste from the flour. Fold in the lemon juice. Spread the filling out in an even layer on a baking sheet and refrigerate until cold.
• For the egg rolls: Arrange an egg roll wrapper in a diamond shape on a board in front of you. Brush the borders with beaten egg. Spoon 2 to 3 heaping tablespoons of the filling into the center of the wrapper. Take care to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling, then fold the sides over. Finally, roll the wrapper into a tight cylinder, tucking and tightening as you go.
• Repeat with the remaining wrappers until all the filling is used. As you go, remember to keep the unused wrappers, as well as the finished egg rolls, covered with a towel to prevent them from drying out.
• Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F.
• Fry the egg rolls in batches of 4 until golden brown, 8 to 10 minutes. Transfer to a paper-towel-lined baking sheet.
• Serve dusted with powdered sugar.

APPLE PIE LUMPIA (EGG ROLLS)

Steps:

• For the lumpia: Peel and dice the apples into 1/2-inch pieces.
• Melt the butter in a large saute pan over medium heat. Add the apples and cook until just beginning to soften, 3 to 5 minutes.
• Whisk together the brown sugar, cornstarch, nutmeg, allspice, salt and 1/2 teaspoon of the cinnamon in a medium bowl. Sprinkle the spiced sugar over the apples and continue to cook, stirring occasionally, until the apples have softened and cooked down to half their size and the sauce has a compote-like consistency, about 3 minutes more. Turn off the heat and let cool.
• Beat the egg with 1 tablespoon water in a small bowl. Place 1 egg roll wrapper on a clean work surface, orientated in a diamond shape. Place a heaping 1/4 cupful of the apple mixture onto the lower half of the wrapper. Fold the bottom point up and over the filling, tucking the ends snugly. Fold the side points in towards the center. Brush the remaining top point along the edge with egg wash, and then roll up the filling to completely seal. Repeat with the remaining filling and wrappers.
• Stir together the granulated sugar with the remaining 1/2 teaspoon cinnamon in a shallow bowl or pie plate.
• Line a baking sheet with a wire rack. Add enough oil to come 2 inches up the sides of a heavy-bottomed pot or Dutch oven. Clip a deep-fry thermometer onto the side and heat to 365 degrees F. When the oil has come up to temperature, add the lumpia, 5 or 6 at a time (depending on the size of your pot) and cook until golden brown, rotating halfway through, 4 to 5 minutes. Remove with a spider and drain on the prepared baking sheet. While still warm, toss the lumpia in the cinnamon-sugar to coat, shaking off excess. Repeat with the remaining lumpia.
• For the whipped cream: Add the heavy cream and confectioners' sugar to a chilled large bowl and whip with a hand mixer to soft peaks.
• Cut the lumpia in half and serve with a dollop of sweetened whipped cream.