Apple Pie In A Bottle Food

APPLE PIE BAKED IN A BAG

Steps:

• Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly¿it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
• On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.
• Arrange a rack in the center of the oven and preheat to 375 degrees F.
• Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.
• Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
• Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
• Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

SUPER APPLE PIE

Steps:

• For the crust:
• Place the butter, shortening and applejack into the refrigerator for 1 hour.
• In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
• Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
• For the filling:
• Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
• Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
• For assembling and baking the pie:
• Preheat oven to 425 degrees F.
• Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
• Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

THE BEST APPLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
• To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
• Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
• Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
• Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
• Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

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.

DAD'S DELICIOUS APPLE PIE IN-A-BAG

Steps:

• About an hour and a half before serving pie:.
• Prepare favorite pastry pie crust (ie Dad's Mazola No-Roll Pie/Pastry Shell). Then make pie shell having fluted or rope edge.
• Start heating oven to 400 d F. Wash, pare then quarter apples; cut each quarter into 4 pieces, making 7 cups good-sized chunks.
• In a large bowl, toss apple chunks with a mixture of 1/2 cup granulated sugar, 2 tablespoons flour, and the nutmeg or cinnamon, until each apple chunk is completely coated. Fill pie shell with apple chunks, piling them high in the center of the pie; then sprinkle them with lemon juice.
• Thoroughly mix 1/2 cup each of sugar and flour, and the butter, into a soft paste; spread over top of piled apple chunks.
• Place pie in paper bag (so the opening is to the side, not the top), closing and stapling open end (I fold over the open end once, then staple shut with a staple or two). Set on rack in center of oven and bake about 1 hour (you may have to bake longer: up to one hour and forty five minutes, depending on your apples), until apples test done and pie is golden and caramelized. (Note: Never leave pie unattended while baking, especially when using the paper bag method!).
• When pie is nicely browned, remove pie from oven and let cool in the bag for 5-10 minutes.
• Carefully remove pie from the paper bag and place pie on rack. Let pie cool on rack for about 30 minutes before slicing.
• Then, while still warm, cut pie into wedges and serve as is, with favorite cheese, or topped with vanilla ice cream.

APPLE PIE IN A JAR

Steps:

• Peel and slice apples.
• Fill quart jars with apples leaving 1 inch head space.
• Be sure to pack the apples in there, put a few in and smosh down with the handle of a wooden spoon, then a few more and repeat.
• Make syrup by combining sugar, cornstarch, cinnamon, nutmeg, and water.
• Cook until thick.
• Add lemon juice.
• Pour syrup over apples in jar, leaving 1/2 inch headspace.
• Be sure to run your plastic spatula around the inside of the jar to get the air bubbles out.
• Place the lids on and screw the rings down just finger tight.
• Process 20 minutes in hot water bath.

APPLE PIE IN A BOTTLE

Steps:

• Mix together liquid ingredients; stir in apple pie spice.
• Pour into a 32 oz bottle, add the cinnamon sticks, and refrigerate for at least a week before serving. (We often just store it in our cool garage, which works fine.).
• Apple Pie is a group drink, often shared straight out of the bottle with folks all sitting around the campfire.
• Notes: if you'd like your apple pie somewhat less sweet, add some more organic cider and/or regular apple cider to it, to taste. Also, you can use regular apple cider for the entire amount rather than organic, if you need to, but the organic has a different flavor and a much different "mouth feel" because it has more pulp in it. Get and use the organic, if you can.
• Note #2: Absolut Red Label has gotten more difficult to find these days. Try to use higher proof vodka if you can, but if the Red Label is too expensive or unavailable, you can substitute another equal quality high proof vodka. Potato vodka can also be used, but check the taste before using to make sure it's something you like the taste of and that it's not too sweet for you. Higher proof is generally drier in taste.

APPLE PIE (FILLING) IN A JAR

Steps:

• In a large saucepan, combine sugar (IF THE APPLES ARE QUITE SWEET, USE ONLY THE 4 CUPS OF SUGAR), cornstarch, cinnamon, nutmeg and salt with *5 cups* of water.
• Mix well over low heat until all is dissolved.
• Slowly add the remaining water.
• Cook stirring often until mixture is thick and bubbly.
• Add lemon juice.
• Peel and cut fresh apples into small wedges and fill quart jars.
• Pour prepared sugar mixture over the apples and seal.
• Boil 20 minutes in a hot water bath.

APPLE PIE

Steps:

• Prepare the filling: Peel, halve and core the apples. Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally, until the firmer apples begin to soften but still hold their shape, 8 to 9 minutes. Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute. Remove from the heat and cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 1 egg with 1/4 cup ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Lay out 2 sheets of plastic wrap; divide the dough between the sheets and pat each into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour.
• Roll 1 disk of dough into a 12-inch round on a floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Add the filling, mounding it slightly, and dot with the remaining 2 tablespoons butter. Chill the pie while you roll the remaining dough into a 12-inch round.
• Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Beat the remaining egg in a bowl and brush over the top crust; sprinkle with sugar. Pierce the top with a knife a few times to let steam escape. Chill 30 minutes.
• Preheat the oven to 375 degrees F. Place the pie on a baking sheet; bake until the crust is golden and the filling is bubbly, 55 to 60 minutes. (Cover the edges with foil if they brown too quickly.) Transfer to a rack and cool until set, 2 hours.

APPLE PIE IN A JAR DRINK

Steps:

• Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.

CANNED APPLE PIE FILLING

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

APPLE PIE BAKED IN THE APPLE

Steps:

• Heat oven to 375%.
• Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel.
• Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you filling needed to fill the four apples you are baking.
• Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon and sugar, make adjustments as desired.
• Scoop sliced apples into hollow apples.
• Roll out pie crust and slice into 1/4 inch strips.
• (You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie. ).
• Cover the top of the apple in a lattice pattern with pie crust strips.
• Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes.
• Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

APPLE PIE

Steps:

• Preheat oven to 350°F.
• Line pie pan with bottom crust.
• Peel and slice apples.
• Put 1/2 of the apple slices in prepared pie pan.
• Sprinkle apple slices with 1/2 cup sugar, a little nutmeg and cinnamon.
• Add rest of apples and top with rest of sugar (1/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces.
• Sprinkle with lemon juice.
• Cover with top crust.
• Crimp edges together with fork.
• Sprinkle top with sugar and cut steam vents in top crust.
• Put pie on baking sheet in case of spill-overs.
• Bake for 1 hour at 350°F.