LATTICE-TOPPED APPLE PIE
You can't beat my mom's yummy apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. -Anne Halfhill, Sunbury, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes., In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. , On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. , Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 456 calories, Fat 21g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 219mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.
CHEF JOHN'S CARAMEL APPLE PIE
To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That's how this whole pie is.
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
- Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
- Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
- Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 48.2 g, Cholesterol 22.9 mg, Fat 16.3 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 7.4 g, Sodium 142.4 mg, Sugar 34.8 g
CARAMEL TOPPED APPLE PIE
I saw this demonstrated in a YouTube video, prepared by Chef John of foodwishes.com. It sounded so good, so I jotted down the ingredients and instructions. I made it immediately, and it was fabulous. It's about the only apple pie I make any longer, and I thought others would like to make it, too. Use whatever apples you like (Chef John prepared his pie using Gala apples, but I prefer Granny Smith apples). I also peel my apples, but chef John sliced his apples with the peels intact.
Provided by Northwestgal
Categories Pie
Time 1h10m
Yield 1 apple pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Press bottom crust into a 9-inch pie pan. Place pie pan on foil-lined baking sheet (to catch spills during baking); set aside.
- In a saucepan, bring butter, flour, water, sugar, brown sugar, cinnamon and salt to a boil, stirring frequently. Turn off heat; set pan aside.
- Place top crust on cutting board. Using a pizza cutter, cut crust into 8 strips.
- Place apples in the bottom crust, slightly mounded in the center. Cover apples with the cut dough strips, with four strips across and four strips vertical, weaving them in a lattice pattern if you wish.
- Fold edges of bottom crust over the lattice edges to seal, then crimp (or pinch) edges of crust, making a scalloped edge on pie crust.
- Spoon caramel sauce evenly over top crust, being sure to completely cover the top crust with caramel sauce.
- Bake at 425F for 15 minutes, to start caramelization. Reduce heat to 350F and bake an additional 35 to 40 minutes, or until apples are soft.
- Let cool completely before slicing.
LATTICED APPLE SLAB PIE BARS
For a twist on apple pie, make these easy slab pie bars that are extra lovely with a lattice-crusted top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 15
Number Of Ingredients 10
Steps:
- In medium bowl, mix flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Sprinkle with ice-cold water, 2 tablespoons at a time, stirring with fork until dough just comes together. Divide dough in half. Cover; refrigerate 2 hours.
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Roll out half of dough to 15x10-inch rectangle; place in pan. Sprinkle with cereal. In large bowl, mix apples, 1/2 cup sugar and the cinnamon. Arrange apples evenly over cereal.
- To make lattice top, roll out remaining half of dough to 15x12-inch rectangle. Cut lengthwise into 3/4-inchwide strips. Arrange strips diagonally in lattice design over filling. Trim and seal edges. Brush with beaten egg.
- Bake 15 minutes. Reduce oven temperature to 375°F. Bake 40 to 45 minutes longer or until crust is golden brown and apples are tender. Cool completely in pan, about 2 hours. Cut into 5 rows by 3 rows. Store loosely covered.
Nutrition Facts : Calories 299, Carbohydrate 37 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 287 mg
SALTED CARAMEL APPLE PIE
Instead of the usual ho-hum apple pie, my grandmother and I prepared this showstopper salted caramel apple pie for Thanksgiving. We had a wonderful time preparing it and an even better time eating it! -Emmie Hine, Wilmette, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a large saucepan, add 1 cup plus 2 tablespoons of sugar, butter and 1/4-cup water. Gently stir, pulling edges towards center until mixture is is a deep golden brown, 15-20 minutes. Remove from the heat; immediately and gradually whisk in the cream until blended; add salt. Set aside., Toss apples and lemon juice in a large bowl; set aside. In a small bowl, combine remaining 1/3 cup sugar, flour, apple pie spice, and bitters; toss with apples to coat., Layer 1/3 of the apples in bottom of crust, then spoon 1/3 of the caramel sauce in an even layer. Continue layering with half the remaining apples and caramel sauce. Repeat with remaining apples and caramel. With remaining dough create a lattice crust; place on top of apples., Brush top with egg; sprinkle with sugar and additional salt, if desired. Bake 20 minutes; reduce oven temperature to 325°, bake until golden brown and apples are tender, 25-35 minutes more. Cool completely. If desired, serve with vanilla ice cream and caramel sauce.
Nutrition Facts : Calories 741 calories, Fat 43g fat (27g saturated fat), Cholesterol 137mg cholesterol, Sodium 777mg sodium, Carbohydrate 88g carbohydrate (50g sugars, Fiber 5g fiber), Protein 7g protein.
STICKY CARAMEL-APPLE PIE
This apple pie is rich and full of gooey caramel and soft, sweet apples and it's nowhere NEAR healthy. I love to make it in fall on a cold day and serve it warm. The recipe was adapted roughly from the New Joy of Cooking, apple pie 11, but it was my decision to make the caramel for the filling. I don't know if there's any other recipes for apple pie that include caramel (probably is), but I know this is good, and it's usually better the next day (for breakfast, of course.)
Provided by lucia
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the flour, salt and sugar in a large bowl. Add the shortening in large chunks and blend with a pastry blender. Drizzle the ice water over the flour mixture and cut into/across the dough repeatedly with a rubber spatula. The quicker the pastry is made, the better. Refrigerate for at least 30 minutes.
- Slice the apples a 1/4 inch thick. Heat 2 tbsp of butter in a large frying pan and sauté the apples until soft on the outside. Add 1 cup sugar and the cinnamon and nutmeg. Cover and cook for about 15 minutes. Take the apples out of the pan and arrange them on a plate or cookie sheet to cool.
- Preheat oven to 350°F.
- Add the remaining 4 tbsp of butter and 1 cup brown sugar and cook, (medium heat) for 2 minutes. Add 1 tsp of baking soda and stir. Don't be afraid of he colour it turns, that's because of the baking soda, it's keeps it from hardening. The great thing about this caramel is it tastes like caramel apples because the apples were cooked in the butter.
- Take the pastry dough out of the fridge and role it out into 2 12 inch circles. place one in a 10 inch pie pan.
- Combine the caramel and the pre-cooked apples in a bowl and transfer into the pie crust. Place the second round of pastry over the pie and seal around the edges, rolling up any excess dough. Using a sharp knife, cut 4 slits in the top layer of pastry, to prevent explosion. Bake in the oven for 30-35 minutes, or until the crust is golden brown.
- When the pie comes out of the oven, make sure you let it cool for at least 4 hours before eating it so it can set.
Nutrition Facts : Calories 742.6, Fat 35, SaturatedFat 13.1, Cholesterol 22.9, Sodium 1115.2, Carbohydrate 108.6, Fiber 6.2, Sugar 76.7, Protein 3.9
LATTICE PEACH-APPLE PIE
What a great combination! Get the best of two fruits, tart apples and sweet peaches, baked in one delicious pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half. On lightly floured surface, shape each half into flattened round. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup flour and the cinnamon. Stir in peaches and apples. Spoon into pastry-lined pie plate. Sprinkle with almonds. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1 inch from rim of plate.
- Roll other pastry round into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking. Cool on cooling rack. Serve slightly warm.
Nutrition Facts : Calories 470, Carbohydrate 61 g, Cholesterol 5 mg, Fiber 5 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg
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EASY CARAMEL APPLE PIE (WITH LATTICE TUTORIAL)
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5/5 (1)Total Time 1 hr 25 minsCategory PieCalories 109 per serving
- Preheat the oven to 375° F. Peel and slice 4 medium apples into 1/4- 1/2 inch slices. Place the slices in a medium sized bowl and pour 1/3 cup lemon juice over them. Mix lightly. Set aside while you prepare the dry ingredients.
- Layer one layer of apples on the bottom of the pie and top with 1-2 tablespoons of caramel sauce. Repeat until there are no more apples left. Finish with a last drizzle of caramel sauce.
- Decide which design you are using. Roll out the pie crust on a floured surface into a 10" round with 1"2 thickness. Fold the crust onto the rolling pin, lift and place it on top of the pie. Trim and crimp the edges with the tines of a fork or your fingers. Add 3 1" slits into the middle of the pie to let steam escape. Alternatively you can choose to make a lattice crust. See post for instructions!
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