Amish Apple Pie Food

AMISH APPLE PIE RECIPE

Steps:

• Preheat oven to 400°.
• Peel, core, and chop apples.
• Mix sugars, cinnamon, salt, cornstarch, and lemon juice. Add to apples and stir to coat.
• Pour the apple mixture into the crust. Dot with thin slices of butter.
• Wet the edge of the crust with cold water, and put your second crust on the top. Lightly press the edges to seal. Using a knife, trim off the extra crust (you can use this to make a tiny personal pie crust). Crimp the edges.
• Cut a few slits into the top crust to allow steam to escape.
• Brush cream or egg yolk on the top crust and sprinkle it with sugar for an extra shine and beautiful browning.
• Bake in the middle of the oven for 10 minutes at 400°. reduce the temperature to 350°, and continue baking for another 50 minutes.

AMISH APPLE FRY PIES

Steps:

• To make the filling, combine the apples, brown sugar, cinnamon, and vanilla in a small sauce pan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring constantly, until mixture is thickened, about 3 minutes longer. Remove from heat and set aside.
• For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in the butter until it's in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it until it smooths out, about 1 minute.
• Divide the dough into 6 equal sized pieces and roll them each into a ball. Use a rolling pin to roll them out to about 6 inch circles. Fill each circle with 2 Tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. If the edges aren't sealing properly, wet them with a little water.
• Heat the oil in a deep sauce pan to 350 degrees. You can test to see if the oil is ready by sticking a wooden spoon into the center of the pot. If small bubbles form around the handle, you're ready to go.
• Place the pies in the hot oil one at a time and fry until golden brown on both sides, about 2-3 minutes per side. Remove from the oil with a slotted spoon and place on paper towels to dry.
• Repeat with remaining pies.
• While the pies fry, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth. It's best to glaze the pies while they're still warm. I use a pastry brush to brush the glaze on one side then let it dry, flip them over, and glaze the other side. You can put two coats of glaze on for extra sweetness if you like, but wait for the glaze to harden in between coats.
• Pies can be stored uncovered for 2-3 days. If you want the glaze to remain hard, do not place the pies in a plastic bag or sealed container. Just leave them on a wire rack or pan.

AMISH SOUR CREAM APPLE PIE

Steps:

• Beat sour cream and egg together.
• Add flour, sugar, salt and vanilla.
• Mix until smooth.
• Stir in apples.
• Bake at 400 degrees for 25 minutes.
• Mix the crumb topping ingredients until crumbly.
• Remove pie from oven and spread with crumb topping.
• Bake 20 more minutes.

AMISH APPLE PIE

Steps:

• In a food processor bowl, mix the first 6 ingredients for streusel together. Add the butter, and process until mixture is crumbly; it should still have a dry look, don't overprocess. Add nuts, and set aside. Preheat oven to 350℉ (180℃). Peel, core, and thinly slice the apples (should be about 4 cups). Place apples in pie shell. In a small bowl, mix the sugar, flour and cinnamon. Beat the egg in a medium bowl, and add the cream and vanilla. Add the sugar mixture to the egg mixture, and blend. Pour over the apples. Bake for 1 hour in the lower third of oven. After 20 minutes, sprinkle streusel over top. Continue baking about 40 minutes longer, or until the top puffs, and is golden brown.

AMISH APPLE CRISP

Steps:

• Place apple mixture in a deep dish pie pan.
• Sprinkle with sugar and cinnamon.
• Mix topping ingredients, EXCEPT the cinnamon and butter, with a fork until blended.
• Sprinkle topping over apples.
• Drizzle melted butter over topping.
• Sprinkle with cinnamon.
• Bake at 375°F degrees for 40 minutes.

AMISH CRAN-APPLE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine oil and milk in a liquid measuring cup; stir to combine.
• Combine flour, sugar, and salt in a medium bowl; mix together with a fork. Add oil mixture and mix until well combined. Press a little more than 1/2 of the crust mixture into the bottom and sides of a pie plate, using a spatula if necessary, as mixture will crumble easily.
• Combine cranberries and apples in a large mixing bowl. Add sugar, flour, and lemon juice; mix until fruit is evenly coated. Pour filling into the pie plate and crumble remaining crust mixture over the top.
• Bake in the preheated oven until filling is bubbly and crumb topping is golden brown, 40 to 50 minutes.

AMISH FRIED APPLE PIES RECIPE - (3.4/5)

Steps:

• For the Filling: Place apples, brown sugar and flavorings into a small saucepan over medium heat and cook, stirring occasionally until apples are tender and juices form in the bottom of the pan. Mix the cider (or other liquid) with the cornstarch in a small bowl and stir into the apples, continuing to cook for 3 minutes until thick and apples are completely tender. For the Dough: While apples cook, place flour and butter into a food processor and pulse until butter is in small chunks. Heat the milk in the microwave for 30 seconds, then quickly whisk in the egg yolks and salt. Pour the milk mixture into the processor with the machine running. Mix just until it forms a crumbly dough and begins to clean the sides of the bowl. On a lightly floured work surface knead the dough together until it is smooth. Form into a 6-inch long log and cut into 6 even pieces. Form each piece into a ball and roll out with a rolling pin into a 6-inch circle, using only as much flour as necessary to keep it from sticking to the pin or work surface. Place 2 tablespoons apple mixture in the center of each circle and brush the edges with water. Fold to make a half-moon and crimp the edges well with the tines of a fork. In a deep 10-inch pan place enough oil to create 1 inch of depth. Heat the oil to 350 and fry the pies, three at a time, for three minutes on each side, turning carefully with a slotted spatula, until golden brown. Remove from the oil with a slotted spatula and drain on paper towels. While the pies are frying, whisk the powdered sugar with the cider and vanilla to form a light glaze. While still warm, use a pastry brush to coat the pies on one side; let them dry for a minute and then turn and glaze the second side. Enjoy while warm, or store at room temperature covered only lightly so that they stay crispy.

AMISH FRY PIES

Steps:

• Mix first set of ingredients like a pie dough -- cut a circle the size you want your pie.wet the edges with water and fill with your favorite pie filling -- about 1 heaping tablespoonful.
• Fold over and crimp the edges -- with a fork.
• Deep fry in crisco shortening until slightly brown --
• Place on wire racks to drain.

AMISH SOUR CREAM APPLE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Beat sour cream and egg together in a mixing bowl. Add white sugar, flour, vanilla extract, and salt. Mix until smooth. Stir in apples. Transfer to the pie crust.
• Combine brown sugar, flour, butter, and cinnamon for topping in a bowl. Set aside.
• Bake pie in the preheated oven for 25 minutes. Remove from the oven and spread with crumb topping. Return to the oven and continue to bake until golden and bubbly, about 20 minutes more.