Buttered Apple Pie Recipes

BUTTERY APPLE PIE RECIPE

Steps:

• In a large bowl, stir flour and salt together. Cut cold butter into the flour until it is the size of small peas. Slowly stir in cold water, 1-2 tablespoons at a time until the dough comes together. Roll into a ball, wrap in plastic wrap and refrigerate.
• In a large, deep skillet (or heavy-bottomed pot), heat butter over medium heat. Add apples, 1/2 cup granulated sugar and lemon juice. Cook 5-7 minutes or until form tender, but still holding their shape. Pour into a strainer and drain off any excess liquid. Cool 30 minutes.
• Stir remaining sugar, cinnamon and flour together with cooked apples.
• Remove pie crust from fridge, cut into two, roll one half on a floured board and place into 9-inch glass pie plate. Pour in apple filling and smooth the top. Roll out remaining pie crust and cut into strips. Create a lattice pattern over the top of the pie. Cutaway any excess dough over the sides and crimp edges.
• Bake pie at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake another 30 minutes or until edges and top of pie are golden brown.
• Cool at least 1 hour before enjoying. For pieces that cut perfectly and hold their shape, cool completely, reheat and then cut. Serve with vanilla ice cream.

BROWN-BUTTER APPLE PIE

Steps:

• Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
• Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
• Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.

APPLE BUTTER PIE

Steps:

• In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce temperature to 350°; bake 35 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

BUTTER-CRUST APPLE PIE

Steps:

• In a large bowl, combine flour and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in fourths so that two portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle., In a large bowl, combine the apples, sugar, brown sugar, molasses, flour and spices., Roll out one larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Spoon half of filling into crust. Repeat with remaining large portion of dough and filling., Roll out remaining pastry to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Beat egg white and water; brush over pastry., Bake at 375° for 55-65 or until crust is golden brown. Cool on a wire rack.

BUTTERED APPLE PIE

Steps:

• Roll out the larger piece of dough to a 1/8-inch thickness and use it to line a deep 9-inch pie pan. Do not trim overhang yet. Roll the other piece between sheets of wax paper into a rectangle roughtly 12 inches long and 1/8-inch thick. Refrigerate shell and rolled dough for at least a half hour.
• Combine sugar, cinnamon and mace. Toss apples with rosewater, then with butter. Preheat the oven to 400 degrees.
• Sprinkle a third of the sugar mixture over the bottom of the shell. Arrange a layer of apples on it and sprinkle with another third of the sugar. Add the remaining apples, rounded sides up, and sprinkle with the remaining sugar.
• Brush the rim of the pie with cream and return it to the refrigerator.
• Working quickly, peel wax paper from one side of the reserved sheet of dough, replace it lightly, flip dough and remove paper from the other side. Working on the wax paper, create a decorative open-work crust either by cutting 1/3-inch strips and weaving a lattice or by using a knife or cookie cutter to make a pattern that allows the apples to show. Stop and refrigerate if the dough starts to soften.
• Carefully flip top crust onto pie. Press around the edges to seal and trim overhang to a half-inch beyond rim. Fold it over the top crust edges and crimp up into a decorative rim.
• Bake the pie 10 minutes, reduce the heat to 375 and bake 50 minutes more, or until the apples are very tender and the crust is a rich brown. Allow to cool 10 to 15 minutes and serve while still warm.

BUTTERED RUM APPLE PIE

Steps:

• Melt 1/4 cup butter in a large skillet over medium low heat; stir in the brown sugar, apples, lemon rind, lemon juice, and nutmeg. Cover, reduce the heat and simmer for 10 minutes or until the apple is tender, stirring occasionally.
• Combine the rum and cornstarch, stirring until smooth. Stir into the apple mixture; cook, stirring constantly, 1 minute or until thickened. Pour into pastry shell.
• Combine flour and 1/2 cup sugar in a bowl; cut in the remaining 1/4 cup butter with a pastry blender or fork until the mixture is crumbly. Stir in the almonds. Sprinkle the crumb mixture over the apple mixture.
• Bake at 375 degrees for 30 to 35 minutes or until golden. Let stand for 15 minutes before serving.

BUTTERED TOFFEE APPLE PIE

Steps:

• Prepare pie crust for 2-crust pie in your usual manner.
• Combine sugar, 1/4 cup corn syrup, 1 T. butter, cornstarch, cinnamon and salt.
• Mix well.
• Mix in apples.
• Heat oven to 425.
• Roll out bottom pie shell and put in 9-inch pan.
• Fill with apples.
• Roll out top pastry and place on filling.
• Seal edges and flute.
• Cut 6 slashes on top crust.
• Bake for 10 minutes.
• Reduce heat to 350 and bake until crust is light golden about 30 minutes.
• Meanwhile make topping by mixing brown sugar, flour, walnuts, 3 T. corn syrup and 3 T. melted butter.
• Remove pie when baked and pour on topping.
• Return to oven for 5 more minutes.
• Cool on wire rack 10 minutes.
• Serve warm.