Awesome Apple Pie Recipes

AWESOME APPLE PIE-LETS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, about 7 to 10 minutes.
• Reduce heat to low and, stirring often, cook until thick and gooey, 1 to 2 additional minutes. Transfer to a bowl and set aside to cool. This is your pie filling.
• Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.
• Place egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. Repeat as needed while preparing your pockets, as it will help seal them. Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides.
• Fold the top 1/2 of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on 3 sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely.
• Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, leaving you with 6 pie-lets.
• Spray the top of each pocket with 3 sprays butter. Bake in the oven until the edges begin to brown, 15 to 18 minutes.
• Allow to cool for 5 minutes. Top with additional cinnamon and whipped topping, if using. Dig in!

DUTCH APPLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
• For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.
• Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the 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 extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
• For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.
• To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
• Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

APPLE PIE BY GRANDMA OPLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

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.

AWESOME APPLE PIE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Add apples; toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves; cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.
• Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture; cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat; cool completely, about 20 minutes.
• Roll out 1 sheet of pie crust on a work surface with a rolling pin; cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin; slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.
• Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.
• Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.
• Repeat with remaining pie crusts and apple mixture; place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.
• Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl; add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached; drizzle over cooled pies.

MOST AWESOME APPLE PIE IN THE WHOLE WORLD

Steps:

• combine apples with white sugar, cinnamon, and 1 Tablespoon flour.
• pour apple mixture into unbaked pie crust.
• cut together 1/2 cup butter, 1/2 cup brown sugar, and 1 cup flour until crumbly.
• pour crumble mixture on top of apples. Pack down slightly with fingers.
• Bake at 400 F for 50-60 mins, until topping is a medium golden brown.
• If the edges of your crust begin to look more cooked than the middle of the pie, you may cover the edges with foil for the last 20 minutes.
• let sit for 15 minutes before serving (to allow the pie to firm up).

AWESOME GLUTEN FREE APPLE PIE WITH CRUMBLE TOPPING

Steps:

• ***Pastry Crust Instructions***.
• In a mixing bowl stir together the flour, xanthan gum and cornstarch.
• Then add the sugar, butter, egg and vanilla and mix until combined.
• Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
• Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
• --Go ahead and make Apple Filling while the Pastry Crust is chilling.
• --.
• After approx 20 minutes, remove dough from refrigerator and roll into a ball.
• Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
• Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
• Using a fork poke a bunch of holes in the sides and bottom of the crust.
• ***Apple Filling Instructions***.
• In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
• Set aside and let the juices mix.
• ***Crumble Topping Instructions***.
• In small bowl mix together brown sugar, GF flour and nutmeg.
• Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
• ***Assembling your Pie***.
• Preheat oven to 400°F.
• Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.
• Sprinkle your Crumble Topping all over the top (use it all).
• Use tin foil to cover edges of crust as it will burn easily.
• Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
• Let cool for at least an hour before serving.