Deluxe Apple Pie Bake Recipes

SOUR CREAM APPLE PIE DELUXE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
• Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
• While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
• After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

APPLE PIE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Cut the cinnamon roll dough into 3 even strips, then cut those strip in 3 pieces, making 9 pieces total per cinnamon roll. Set aside the icing.
• In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside.
• In a pan over medium-high heat, combine butter, apples, and brown sugar, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat.
• Sprinkle the cinnamon roll dough pieces evenly in a 9×9in (23 x 23cm) baking tray. Pour the egg mixture on top, followed by the apples. Drizzle the reserved icing on top.
• Bake for 25-30 minutes, until golden brown. Serve with ice cream!
• Enjoy!

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).

HOMEMADE APPLE PIE

Steps:

• Preheat the oven to 375°F. Place one oven rack in the lowest position and put a large rimmed baking sheet on it to catch any drippings from the pie. Position a second rack the next rung up (still in the lower third of the oven).

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.

DELUXE APPLE PIE BAKE

Steps:

• To Make Crust: In a large bowl, stir together 1 1/4 cup flour and salt. Cut in shortening until coarse crumbs form. Sprinkle 1 tablespoon of water at a time to dough until it is moist enough to form into a ball. On a lightly floured surface, use hands to slightly flatten dough. Roll dough into a circle about 12 inches in diameter.
• Preheat oven to 375 degrees F (190 degrees C). Line a 9 inch deep dish pie pan with a piece of aluminum foil; it should cover bottom and sides of pan. Lightly flour the foil. Press the dough into the pan.
• To Make Filling: In a large bowl, stir together 2 tablespoons flour, sugar, cinnamon and nutmeg. Gently toss apples, raisins and walnuts with cinnamon mixture until coated. Fill the crust with the apple mixture.
• Bake in preheated oven for 1 hour. Remove from oven and let cool.
• To Make Icing: In a small bowl, mix together confectioners' sugar, vanilla and milk. Drizzle over top of cooled pie.

ULTIMATE APPLE PIE

Steps:

• Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
• For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
• After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
• Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.