5 Variety Mile High Apple Pies Wsplenda Food

OLD-FASHIONED APPLE PIE ( SPLENDA )

Steps:

• Preheat oven to 425°F
• Place one crust into a 9-inch pie pan.
• Place sliced apples into a large mixing bowl and set aside.
• Combine Splenda, cornstarch, cinnamon, nutmeg and salt in a small bowl.
• Sprinkle mixture over apples and toss.
• Spoon apple mixture into piecrust.
• Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
• Bake for 40-50 minutes or until the top crust is golden. Serve warm or chilled.

SPLENDALICIOUS APPLE PIE

Steps:

• 1. Place one refrigerated pie crust in greased pie plate. Peel, cut, and core apples. If using a apple cutter/corer cut up wedges into small slices. If not you need to cut the apples like making potato salad into small pieces. Place apples into uncooked shell.
• 2. In small bowl mix, sugars or Splenda and Splenda brown, flour, cinnamon, nutmeg. Sprinkle over the apples trying to cover all of them. Take butter out of freezer and shave thin slices over the mixture using the 2 tbsps. Place second pie crust over apples and press the edges together. You can cut criscrosses or some other design in the edges to fancy it up, but you need to use knife to make cuts in the top of the crust to vent. You can also cut the second crust into strips and place on top criscrossing the strips. I place a cookie sheet under dish to catch any spillage or a piece of tin foil on bottom of oven. Bake at 375 for 35-40 minutes or until crust is good and done. Cool. Cut into 8 slices and serve with or without ice cream.
• 3. I have calculated the points for Weight Watchers and it is 7 points per slice. Ice Cream points not included. I have also made this pie with sugar and dark brown sugar and it is cup for cup.

MILE-HIGH APPLE PIE

Steps:

• Preheat the oven to 400 degrees F. Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely. Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang. Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust. Dock the bottom crust, using a fork, and fill the pie with the apple mixture. Roll out the second pie dough disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash. Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving.
• Mix the flour and salt together in a food processer. Add the butter into the flour mixture and pulse until you have large pea-size chunks scattered throughout. Add 8 to 10 tablespoons ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, shape into 2 discs and wrap separately in plastic wrap. Refrigerate at least 30 minutes.

5 VARIETY MILE HIGH APPLE PIES W/SPLENDA

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F.Wash peel, and slice apples thinly. Place in large bowl.Take refrigerated pie crust from fridge and allow to come to room temperature.
• 2. Add lemon juice and toss to coat apples.
• 3. In a medium size bowl, combine flour, salt, both sugars, cinnamon & nutmeg & stir to blend together.
• 4. Sprinkle sugar mixture over apples, and toss to coat apples, allow to sit about 5 to 10 minutes while you prepare the crust.
• 5. Unroll pie crust and place in deep pie dish. Prick bottom of pie crust with fork. Then add the apples equally among both pie crusts. Top apples with equal pats of butter.
• 6. Add top crust to top of apples and seal top crust to bottom crust by pinching and rolling the two crusts together. Cut 5-6 slits in top of each pie which allows steam to escape as pie cooks.
• 7. Now brush top and sides of pie with evaporated milk, then sprinkle raw turbinado sugar over top(OPTIONAL)
• 8. PLACE BOTH PIES ON LARGE COOKIE SHEET, and place in preheated 425 degree oven and bake for 15 minutes.
• 9. Then REDUCE TEMPERATURE to 350 degrees F, and continue to bake for an additional 45 minutes till golden brown.
• 10. Remove from oven and allow to cool. Serve with your favorite icecream, or just serve plain. You could get away with using about 7 or 8 apples to make a regular size pie, or use about 12 apples per pie if you decide to make only one pie, and divide the ingredients in half.

MILE-HIGH APPLE PIE

Steps:

• Prepare pastry: In large bowl, combine flour and salt. Cut vegetable shortening and butter into flour mixture until coarsely blended. Slowly add water, mixing, until dough binds. Form dough into two balls, one slightly larger than the other; wrap and refrigerate.
• Make apple filling: Cook apple slices in a large pot over medium-low heat, stirring occasionally, until barely tender-about 10 minutes. Watch so they don't burn! Drain apple slices completely. Transfer to large bowl and add sugar, cinnamon, nutmeg, and vanilla; stir to blend. Set aside.
• Prepare Pecan Crumb Topping: In medium-sized bowl, combine flour, brown sugar and salt. Cut butter into flour mixture until mixture resembles cornmeal. Add pecans and mix.
• Preheat oven to 400 degrees. Roll out out both pieces of dough. Place the smaller round in bottom of dish. Carefully fill pie dish with apple filling. (It will be quite full!) Roll our larger piece of dough to a 12-inch round and cover top of pie. Trim and pinch together edges of bottom and top crusts.
• Brush top crust lightly with water. Top with crumb topping and carefully press into crust. Make several slits in top pie crust.
• Put a tray beneath the pie to catch any overflow during baking. Bake 45-50 minutes or until crust is golden brown. Cool at least 25 minutes, sift confectioners' sugar over top, and serve.

MILE-HIGH CARAMEL APPLE PIE

Steps:

• Preheat oven to 475°F.
• In very large bowl combine butter and cinnamon; add apples and toss gently to coat.
• Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans.
• Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through.
• Cool apples in pan(s). Reduce heat to 375°F.
• Prepare pastry or let refrigerated pastry stand at room temperature according to package directions.
• Line 9-inch pie plate with half of pastry (a deep one).
• In very large bowl stir together brown sugar, flour, and salt.
• Add apple slices and any juices; stir to coat.
• Transfer to pastry-lined pie plate.
• Trim top crust to edge of pie plate.
• Fold top pastry edge under bottom pastry; crimp edge.
• Brush top with mixture of beaten egg and water.
• Cover edge of pie with foil to prevent overbrowning.
• Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie.
• Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly.
• Remove to a wire rack.
• While warm, drizzle with some of the caramel topping.
• Cool completely.
• Serve with remaining topping.