THE BEST APPLE PIE
Boost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. -Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 557 calories, Fat 30g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 4g protein.
CIDER-CARAMEL APPLE PIE
I set out to create an apple pie sweetened only with apples. After a few tests, I ended up adding a little brown sugar to the mix for balance, but if you like things a little less sweet, you can leave it out. This filling is sweet-tart, but with a rich creaminess to it, because it's finished with butter. I use Honeycrisp apples, which hold up very well in baking, resulting in a filling that's tender but still has a little bite. This pie has everything: a bright, intense apple flavor; a hint of caramelly sweetness; a little bit of salt to tie it all together; and a tender, flaky crust. All-Buttah Pie Dough for a double crust (see Notes; mixed for a flaky crust), divided in half, shaped into 2 disks, and chilled, recipe follows
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h55m
Yield one 9-inch pie
Number Of Ingredients 16
Steps:
- Roll out one disk of dough and fit it into a 9-inch pie pan. Roll out the second disk as directed in Cook's Note and place on a parchment-lined baking sheet. Chill the crusts while you prepare the caramel and filling.
- Make the caramel: In a large wide pot, bring the cider to a boil over medium heat, then lower to medium-low heat and cook, without stirring, until the cider reduces to a sauce with the consistency of thin caramel, 45 to 60 minutes (the timing will depend on the size of your pot; check the progress every 15 minutes or so to start, and more frequently once it begins to thicken).
- Stir the butter, salt, and vanilla into the caramel, then pour the mixture into a heatproof bowl to cool slightly, about 15 minutes.
- Make the filling: Place the apples in a large bowl. In a small bowl, stir the brown sugar, flour, and cinnamon together. Add the mixture to the apples and toss to coat. Add the cooled caramel and toss well to combine.
- Arrange the filling in the chilled piecrust: If you place the apples in overlapping concentric circles, like a rosette, there will be fewer air pockets between the fruit, reducing the chance of the top crust collapsing after baking. Once you reach the upper edge of the pie pan, begin to make the circles smaller to mound the filling higher in the center to give the baked pie the domed look.
- Roll up the top crust onto the rolling pin and gently unfurl it over the filling. Press the edges of the top and bottom crusts gently together to seal, then trim the excess dough away using scissors, leaving a 1/2-inch overhang. Tuck the overhang under itself all the way around the pie.
- Crimp the edges of the crust as desired. I refrigerate the pie for 20 to 30 minutes.
- Preheat the oven to 425 degrees F (218 degrees C), preferably with a baking stone on the bottom rack.
- Brush the top crust with the egg wash and sprinkle generously with turbinado sugar. Use a small sharp knife to cut a few small vents in the crust. Bake the pie on the stone or bottom rack until the crust is deeply golden and the filling is bubbling up through the vents, 40 to 50 minutes. If the crust begins to brown too quickly, reduce the oven temperature to 375 degrees F (190 degrees C) and/or tent the crust or edges with foil. Cool the pie for at least 30 minutes before serving.
- To mix the dough by hand: In a large bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces.
- For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, continue to work the mixture together until the pieces of butter are about the size of peas. To mix the dough in a food processor: See Pro Tip.
- Make a well in the center of the flour mixture. Add 3 tablespoons ice water for a single crust or 6 tablespoons for a double crust and mix to incorporate. Then add more ice water 1 tablespoon at a time and continue mixing just until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky- it should hold together easily in a ball but still feel almost dry to the touch.
- Form the dough into an even disk if making a single crust; or divide in half and shape into 2 equal disks if making a double crust. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
- For a double-crust pie: Using one disk of dough, follow the instructions for a single-crust pie and chill the bottom crust in the pie pan. Roll out the second disk of dough on a lightly floured surface to 1/4-inch thick and place on a parchment-lined baking sheet. Chill in the refrigerator for 10 to 15 minutes.
- Fill the bottom crust as directed in the recipe. Roll the top crust up onto the rolling pin, starting at the far edge of the dough. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough onto the filling. Trim the excess dough from the edges, leaving a 1/2-inch overhang all around. Use your fingers to press the edges of the bottom and top crusts together so they are lightly sealed. Chill the pie in the refrigerator for 15 to 30 minutes or freeze for 5 minutes.
- Tuck the excess dough under at the edges, pressing lightly to help seal the dough to the rim of the pie pan. Return the dough to the refrigerator for 15 to 30 minutes or to the freezer for 5 to 10 minutes. Crimp the edges of the piecrust as desired. Bake as directed in the recipe.
APPLE PIE CIDER
This is a very good fall weather drink. It's great hot or cold.
Provided by Dan Kramer
Categories Drinks Recipes
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, remove from heat, and let cool completely.
- When juice mixture is cool, stir in the grain alcohol.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 44.2 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 15.7 mg, Sugar 41.3 g
OLD FASHIONED APPLE CIDER PIE
This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!
Provided by Vnut-Beyond Redempt
Categories Pie
Time 53m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle.
- Line a 9-inch pie tin with the pastry.
- Trim the edge to 1/2-inch beyond the rim of the pie tin.
- Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil.
- Reduce the heat to low and simmer for 8 minutes or until the apples are tender.
- Drain the apples, reserving the syrup.
- Add enough additional apple cider to the syrup to make 1 1/3 cups.
- Return the syrup and apples to the saucepan.
- Combine the cornstarch and water in a small bowl and stir until well blended.
- Stir the cornstarch mixture and the cinnamon into the apple mixture.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin.
- Roll out the remaining pastry to an 11-inch circle.
- Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds.
- Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin.
- Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie.
- Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown.
- Cool on a wire rack until slightly warm before cutting and serving.
- NOTE:
- This is the perfect pie to serve with the rich cheddar sauce in this file.
APPLE PIE MADE WITH BOILED CIDER
The three major things which are unusual about this pie are what makes this pie so special. First is the addition of the Boiled Cider. Second is it's long baking time of 2 hours, and third is the instructions to not cut and serve until it is COMPLETELY cool or the next day. I found this recipe on the King Arthur Flour Website. It is a wonderful pie. In fact I think it is probably the best apple pie I have ever made. If you wish you can substitute the boiled cider for frozen concentrated apple juice but since it is less concentrated than the boiled cider the flavor will not be as intense. Boiled Cider can be ordered online from several cidermills on the east coast or from King Arthur Flour. The cider mill in Vermont sells their's the cheapest. Since the amount used in this recipe is only 1/4 cup, a pint bottle would make several pies. It can also be used as a topping for many things since it is actually a syrup with a very nice strong apple flavor similar to the taste of Apple Butter. Using either a KitchenAid Mixer or a Food Processor with short pulses of power works very well for mixing the dough. NOTE** Here's a helpful hint--Put sliced apples into a water bath and few tablespoons of lemon juice while waiting to avoid browning. Preparation time does not include chilling time of the dough.
Provided by CarrolJ
Categories Pie
Time 2h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- For the pie crust whisk together the flour and salt.
- Add the shortening and mix until well combined.
- Add the butter and mix until just crumbly. (DO NOT mix until the butter is completely blended -- it will produce a better crust this way.).
- Gradually add the ice water until the dough is mixed so that it holds together in a ball and no longer feels crumbly or dry.
- Take the large ball and divide it into two pieces with one piece being slightly larger than the other. If you weigh your ingredients the larger piece should weigh approximately 11 oz and the smaller piece should weigh approx 9 oz.
- Form each piece into a disk and then gently roll the edges onto a floured area.
- Gently pat the disks until they are about one inch thick and then wrap each one separately in any brand of plastic wrap.
- Refrigerate for at least 30 minutes. However if you wish it can be refrigerated for up to 3 days.
- Take the dough out of the refrigerator. Only if it has been chilled for more than 30 minutes will it need to be left to warm up a little bit- up to 30 minutes.
- Preheat oven to 350 degrees.
- Roll out the larger piece of dough and on a floured surface to a 14-15 inch circle.
- Gently fold the large circle in half and then into a triangle by folding again. Place the triangle piece dough into the pie pan and gently open the folded pieces so that it will be nicely centered. DO NOT cut off excess dough which will hang over the edges of the pie pan.
- Roll out the smaller piece of dough and on a floured surface to a 11-12 inch circle. Fold it into a triangle like before and cover with plastic wrap until ready to put on the top of the filling after it is inserted into the pan.
- In a large bowl put the apples which have been sliced, sugar, lemon juice, spices, vanilla, boiled cider and salt. Don't be alarmed to see that the mixture becomes a little syrupy as you are stirring the filling.
- Add the butter and flour, blend well. Set aside.
- Fill the pan which is lined with the larger pie crust with the apple mixture.
- Top with the smaller pie crust, and add several slits with a sharp knife for the steam to escape and to try to avoid spill-overs while baking.
- Gently bring the unused portion of crust from the bottom layer up over the top of the upper layer and seal well, crimping as is your desire. (Crimping helps seal the crust against seepage -- you can press a fork into the edge all the way around if you desire or use any other method.)
- Bake at 350 degrees for 45 minutes.
- Remove from oven and gently cover the entire pie with a large sheet of aluminum foil.
- Bake at the same temperature for another 1 hour and 15 minutes.
- Remove from oven and let cool COMPLETELY before cutting. The pie sets up to a non-runny consistency when it is completely cool and not warm.
- It is recommended to make the day before and not cut or eaten until the next day. Not only does this make a firmer pie but also helps to develop and meld the flavors.
Nutrition Facts : Calories 516.4, Fat 24.4, SaturatedFat 12.9, Cholesterol 45.8, Sodium 488.9, Carbohydrate 70.7, Fiber 4.4, Sugar 31.8, Protein 5.2
APPLE-PIE SPICED CIDER
Season your cider with the same spices you would use in a pie -- cinnamon, allspice, ginger, cloves, and nutmeg -- then heat it up.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.
BOILED CIDER PIE
This is another dish I found in Ohio Magazine this month (October 2005). I can't wait to try it. The description says it's an old Vermont recipe. Boiled cider is apple cider that has been boiled down to a thick, syrupy consistency. To get one cup of boiled cider, you need to boil six cups of sweet cider. The best cider is made from a variety of different apples. One good mix is Foxwhelp (sharp and bitter), Wickson (sweet and juicy), Golden Russet (sweet and juicy) and Winter Banana (aromatic).
Provided by Valeria
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees. Let boiled cider cool. Line a 9-inch glass pie plate with piecrust.
- Combine the cider, egg yolks, sugar, milk, flour and melted butter. Lightly beat the egg whites, then fold into mixture.
- Pour into the pie shell and bake for 10 minutes. Reduce heat to 325 degrees, and bake an additional 30 minutes.
Nutrition Facts : Calories 342.8, Fat 14.8, SaturatedFat 6.4, Cholesterol 121.6, Sodium 218.2, Carbohydrate 47.7, Fiber 0.5, Sugar 34.5, Protein 5.7
CHICKEN CIDER PIE (ZWT THREE)
This is a substantial dinner pie. Great homey food. This is being posted for the British/Irish section of the tour.
Provided by JanetB-KY
Categories Savory Pies
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees.
- Heat oil in a large saucepan.
- Saute onions and chicken in oil until the chicken is well browned on all sides; add carrots, coriander and sage.
- Gradually stir in flour and cook for 1 minute.
- Slowly add cider, stirring constantly with a whisk to help prevent lumping.
- Add mustard, lemon juice and salt and pepper to taste. Cover the pot and let simmer over medium low heat for 30 minutes, stirring frequently to prevent sticking.
- Add mushrooms and half and half; cook for 10 minutes.
- Allow mixture to cool slightly. Place one pie crust into a pie pan and add all meat mixture, then cover with other pie crust.
- Make holes in the crust to allow steam to escape.
- Brush the top with the beaten egg and bake for about 30 minutes or until golden brown.
HERITAGE CIDER PIE
In the old West, homemakers made Cider Pie by boiling apple cider down until it was very thick. Today frozen apple juice concentrate is convenient substitute for boiled cider.
Provided by Olha7397
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bake unpricked pastry shell at 450°F for 5 minutes. Remove from oven; reduce oven temperature to 350°F Meanwhile, beat together apple concentrate, eggs, sugar, butter, and salt. Pour into pastry shell. Sprinkle with nutmeg. Bake at 350°F till knife inserted just off center comes out clean, 35 to 40 minutes.
- Heritage Cookbook BHG.
Nutrition Facts : Calories 498.6, Fat 19.4, SaturatedFat 6.6, Cholesterol 221.7, Sodium 482.2, Carbohydrate 73.8, Fiber 0.5, Sugar 57.9, Protein 8.5
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