Easy Apple Pie Foldover Recipes

APPLE PIE FOLD-OVERS

Steps:

• Combine powdered sugar, milk and vanilla in small bowl, mixing well.
• Put drizzle into a small plastic bag, cutting the tip of the bag and drizzle the apple pie fold-overs when ready.
• Combine cinnamon and sugar and set aside until needed.
• Combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes.
• Stir in brown sugar, cinnamon and a pinch of sea salt. Simmer 5 minutes. Stir frequently.
• Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil and allow to boil for 1 minute. Stir in butter and set aside keeping warm until needed.
• Heat both sides of the Mission® Super Soft Flour Tortillas on a skillet. This will help the tortilla get some color and finish the cooking process. *Big bubbles can appear and this is normal, they will go down.
• Brush one side of the Mission® Super Soft Flour Tortillas with butter, then sprinkle with cinnamon sugar. Repeat this process for each tortilla.
• Place the buttered and sugared tortilla back on the skillet long enough to get some caramelization of the sugar; giving the tortilla a beautiful golden brown color. Just be careful not to burn the tortilla or burn your hands when you remove them from the skillet. Sugar can cause some pretty bad burns. Repeat this process until you've finished the tortillas.
• Fill un-sprinkled side of tortilla with apples and fold over. Repeat the process until finished and drizzle with the glaze and serve immediately.
• Garnish with fresh berries, mint leaves and whipped cream.

EASY APPLE TURNOVERS

Steps:

• In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
• In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
• Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
• Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
• In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
• Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

EASY AS APPLE PIE

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

MARIE RAYNER

Steps:

• Combine the apples, brown sugar, water and lemon juice in a saucepan. Cook over moderate heat until it starts to bubble, stirring occasionally. Cover and reduce the heat to low and cook for 6 to 8 minutes until the apples are tender, stirring occasionally. Mix together the flour, white sugar, salt and spice. Stir this into the apple mixture and cook until the mixture thickens, stirring constantly. Remove from the heat. Stir in the vanilla and butter. Let stand and cool for 15 to 20 minutes. Take the crust out of the packet and leave it to sit while the filling cools.
• Preheat the oven to 190*C/375*F/ gas mark 5. Unwrap and unroll the pastry, pressing out any fold lines. (I do this on a sheet of baking parchment.) Spread the filling onto half of the pastry to within half an inch of the edges. (I like to cut out shapes from the other half.) Fold the other half of the pastry over top of the apple filled side. Press together and flute the edges. If you have cut out shapes apply the cut outs now. If you haven't cut some vents in the top of the pastry. Brush with milk and sprinkle with demerara sugar.
• Transfer the sheet of baking paper holding the pie onto a baking sheet. Bake in the preheated oven for 25 to 30 minutes until golden brown. Allow to cool somewhat or completely before serving.

CHEF JOHN'S EASY APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
• Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
• Bake in 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.

APPLE PIE I

Steps:

• Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
• Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
• Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
• Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

EASY APPLE PIE

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Peel and core apples; slice 1/2 inch thick, and add to bowl. Drizzle lemon juice on top; gently toss to coat.
• On a lightly floured work surface, roll out dough to a 20-inch round, about 1/8 inch thick. Wrap dough around rolling pin; carefully unroll over a 9-inch pie plate, leaving overhang. To fit into pan, lift edge of dough, and let dough drape inward. Use kitchen scissors to trim to a 3-inch overhang.
• Mound apple mixture into pie dough. Gently fold dough over apples. Lightly brush dough with cold water, and sprinkle with remaining tablespoon sugar.
• Bake on a rimmed baking sheet, rotating once, until crust is golden and filling is set (it will be juicy but not runny), about 1 1/2 hours (tent with foil if crust browns too quickly). Cool completely before serving.

RUSTIC CARAMEL APPLE TART

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

WARM APPLE POCKET

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated.
• Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of dough, leaving a 1 inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg.
• Bake in the preheated oven for 40 minutes, or until flakey and golden brown. Serve warm, or at room temperature.

EASY APPLE PIE FOLDOVER

Steps:

• 1. In medium saucepan, combine apples, brown sugar, 1 tablespoon water and lemon juice. Cook over medium heat until bubbly, stirring occasionally. Reduce heat to low cover and cook 6 to 8 minutes or until apples are tender, stirring occasionally.2. In small bowl, combine flour, sugar and salt stir into apple mixture. Cook until mixture thickens, stirring constantly. Remove from heat stir in vanilla and margarine. Cool 15 to 20 minutes.3. Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 to 20 minutes.4. Remove pie crust from pouch. Unfold crust place on ungreased cookie sheet. Press out fold lines.5. Spoon fruit mixture evenly on half of crust to within 1/2 inch of edge. In small bowl, beat 1 tablespoon water and egg brush over edges of crust. Fold remaining side of crust over fruit, turnover fashion press edges firmly to seal.* Flute edge cut small slits in top crust. Brush top with egg mixture.6. Bake at 375°F. for 25 to 35 minutes or until crust is golden brown. Serve warm or cool.TIP:* If desired, cut out decorative shapes from remaining side of crust before folding crust over fruit. Omit slits in crust.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 380 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 65 mg 22% * Sodium: 390 mg 16% * Total Carbohydrate: 51 g 17% * Dietary Fiber: 1 g 4% * Sugars: 23 g * Protein: 3 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 3 1/2 Fat or 3 1/2 Carbohydrate, 3 1/2 Fat