Bubbly Apple Pies Recipes

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.

BUBBLY APPLE "PIES"

Steps:

• Melt butter in a 13" X 9" X 2" baking dish.
• Wrap a crescent roll around each apple quarter.
• Place wrapped apples in dish and roll in butter; place 1/2" apart in dish.
• Combine sugar and spices and pour over wrapped apples; pour Sprite evenly over all.
• Bake in a 350 degree oven for one hour.

PERFECT APPLE PIE

Steps:

• Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until the mixture is crumbly with lots of pea and chickpea-size clumps of butter and shortening within.
• Add the water and pulse until the mixture is evenly moistened and very crumbly. Dump the dough crumbles onto a work surface and divide into two piles, with one pile about 15% bigger than the other (13 oz and 11.5 oz). Make two balls of dough and pat each one into a 5-inch disc. Wrap the discs in plastic and refrigerate for at least 45 minutes.
• Take the larger disc of dough out of the refrigerator. Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don't overwork it; you want it just supple enough to roll).
• Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13-in circle. Carefully drape the dough over the rolling pin and transfer it to a 9-in deep-dish pie pan (it should be at least 1½ in deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Trim the edges to ½ inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust. Press the rim against the lip of the pan, forming it into an even edge. Use any scraps to patch in any tears or thin areas. Place the crust in the refrigerator for 30 minutes while you heat the oven.
• Preheat the oven to 375°F. Set an oven rack in the middle position.
• Remove the pie crust from the refrigerator and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of aluminum foil. (The foil will protect the edges from getting too dark.) Bake for another 15 to 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Let the crust cool to room temperature.
• Increase the oven temperature to 425°F.
• Meanwhile, combine the apples, lemon zest, lemon juice, granulated sugar, brown sugar, salt, and cinnamon. Toss until the sugar is dissolved and the apples are evenly coated. Let sit for at least 30 minutes.
• Drain the apples, collecting the syrupy juice in another bowl. Pour the syrupy juice into a 2-cup microwave-safe liquid measuring cup. Take note of the quantity and then heat on high power in the microwave, checking frequently, until the syrup is reduced by half. This will take about 4 minutes but keep a close eye on it as all microwaves are different. You don't want to cook it for too long, or it will turn into sticky caramel (see note below on how to correct this if it happens). The syrup should be just slightly thickened and still pourable. (Alternatively, you can boil the juices in a small pan on the stove.)
• Add the syrup back to the apples, along with the flour and cornstarch; toss to combine.
• Take the other piece of dough out of the fridge and roll into an 11-inch circle, using the same process described above. If necessary, use a little dough to patch up any holes in the bottom crust. Add the apple filling to the baked pie shell, compacting the apples as tightly as possible. (Too many air pockets will cause the crust to dome, creating a gap between the apples and the crust.) Place the rolled dough over top. Crimp the edges with a fork or flute with your fingers, sealing the top and bottom crust together. Work quickly, dusting your fingers with flour as necessary, so the dough doesn't get too warm.
• Brush the top crust with the beaten egg (or cream or milk). Sprinkle the remaining 2 tablespoons sugar over the top crust. Cut a few slits in the top crust to allow the steam to escape.
• Bake for 15 minutes, then reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is golden and the filling is bubbly. Let the pie cool completely on a wire rack before cutting, about 4 hours.
• Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
• Note: If you accidentally over-reduce the syrup and it seizes up when you pour it over the apples, transfer the apple mixture to a large sauté pan and cook over high heat until the caramel melts. Let cool completely in the fridge before proceeding with the recipe.
• Freezer-Friendly Instructions: The pie can be frozen for up to 3 months before or after baking it. (If freezing it unbaked, hold off on brushing the top crust with the beaten egg and sprinkling it with sugar; you can do that right before baking.) If baked, let it cool completely and place it in the freezer uncovered. When fully frozen, wrap the pie securely in foil and freeze. If the pie is unbaked, wrap it securely in foil and freeze. When ready to serve, proceed with baking instructions above (pie is likely to take a bit longer in the oven).

BROWNED BUTTER APPLE PIE WITH CHEDDAR CRUST

Steps:

• Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Gradually add ice water to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 400°. For filling, in a Dutch oven, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly., Stir in apples and sugars; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until apples are almost tender. Uncover; cook 4-6 minutes longer or until slightly thickened, stirring occasionally. Stir in flour. Transfer apple mixture to a large bowl; refrigerate until cool., On a lightly floured surface, roll out half of the dough to fit a 9-in. deep-dish pie plate. Transfer crust to pie plate; trim crust to 1/2 in. beyond edge of plate. Refrigerate 30 minutes., Add filling to crust. Roll remaining dough to a 12-in. circle; cut into 8 wedges. Place wedges over filling. Trim, seal and flute edges. In a small bowl, whisk egg with water; brush over crust., Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

BUBBLY OR GATHER PIES

Steps:

• Crust: Cut the butter into chunks.
• Combine the dry ingredients in a bowl.
• Work the butter gently into the dry mixture with a fork until pieces the size of peas form.
• Sprinkle the water over and work it in.
• (Do not overwork the dough.) Form the dough into a ball.
• Filling: Gently toss berries with sweetening and klah bark in a large bowl.
• Sprinkle citrus juice over mixture.
• Spoon berries into crust and dot with butter.
• For twelve gather pies: 1 crust recipe, 1 beaten egg, 1/2 filling recipe.
• Roll out dough on a floured surface to a 1/8 inch thickness.
• Using a 3-inch cookie cutter, cut out 24 circles.
• Lay out 12 on a lightly greased cookie sheet.
• Divide filling among circles, spooning approximately 2-3 tablespoons into the center of each, leaving a 1/4 inch border.
• Brush the border with egg.
• Lay the second circle on top of each pie, and press edges together with a fork all teh way around.
• (Stretch the top crust gently to fit if necessary.) If desired, mix together 1/4 cup water with 1 1/2 tbsp sweetening; brush top of each pie with mixture for a sugary glaze.
• Witha knife, cut three or four short slits in the top of each pie.
• Bake at 400F for 20-25 minutes, until crust is golden.
• Slide gently off cookie sheet with spatula.