Apple Pie Pie In The Sky Recipes

APPLE PIE (PIE IN THE SKY)

Steps:

• Combine sugar, flour and cinnamon. Lay the pie crust in a 9-inch pie plate and dust it with about one-fourth of the sugar mixture.
• Alternate layers of apples in concentric circles, dusting each layer with the sugar mixture. Dot the top layer with butter.
• Lay over the crust and crimp the edges. Beat the egg with the cream and thinly glaze the pie crust with several tablespoons of the mixture. Cut vents in the pie.
• Bake at 450 degrees for 10 minutes, then lower heat to 350 for 40 more minutes or until crust is golden.

LAURIE'S APPLE PIE IN THE SKY

Steps:

• Preheat the oven to 450 degrees. Place the oven rack in the center position. Prepare a baking sheet with aluminum foil to prevent oven spills.
• Unroll and place the bottom pie crust in a 10" deep dish pie plate.
• Peel, core and thinly slice the apples in a large bowl. Add in the sugars, spice and flour. Toss well to evenly coat.
• Pour the apples into the prepared crust in the pie pan. Dot the top of the apple mixture with the butter.
• Place the top crust over the apples. Dampen the bottom edge of the top crust with a little water. Tuck the top edge under the bottom pastry edge and press to seal. You may flute the edge all around with a decorative pattern or a dinner fork.
• Brush the top crust with milk using your fingers or a pastry brush. Cut a few steam vents in the top crust with a sharp knife in some all over pattern or random fashion.
• Place the pie on the foil lined cookie sheet and place into 450 degree oven for 15 minutes. Place some foil over the edges of the crust to prevent over-browning. Lower oven to 350 degrees and bake for an additional 50-60 minutes until the apples are bubbling and the crust is nicely browned. NOTE: Remove the foil from the edges of the crust 10 minutes before the pie is done to get a nice even color.
• Allow the pie to cool and serve with whipped cream or ice cream. Store leftovers in the refrigerator.

PIE IN THE SKY

Steps:

• 1. Preheat oven to 325. With electric mixer, beat egg whites with salt, vinegar and 1/4 tsp. cinnamon until stiff. Gradually add 1/2 c. sugar. Spread over bottom and sides of cooled pie shell. Bake 12 - 14 minutes until lightly browned. Set aside to cool.
• 2. Melt chocolate chips in microwave-safe container, stirring at 40 second intervals, until completely melted. Blend egg yolks with hot water, and stir into chocolate until smooth. Spread 4 or 5 tbsps over cooled meringue, and chill remaining chocolate until it begins to thicken - about 20 minutes.
• 3. With electric mixer, whip cream til thickened, and beat in remaining sugar and cinnamon. Spread half over chocolate layer, and fold remainder of chocolate mixture into remaining half of cream mixture. Carefully spread chocolate blend over cream layer. Chill four hours. Garnish with a big fluff of Cool Whip and drizzle with caramel ice cream topping. Also tasty (and pretty) topped with pecan halves and/or chocolate curls.

CLASSIC APPLE PIE

Steps:

• Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
• In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
• Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
• Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
• On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
• Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

APPLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; 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. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.