Buttery Apple Pie Food

APPLE BUTTER PIE

Steps:

• In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce temperature to 350°; bake 35 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

BUTTERY APPLE PIE RECIPE

Steps:

• In a large bowl, stir flour and salt together. Cut cold butter into the flour until it is the size of small peas. Slowly stir in cold water, 1-2 tablespoons at a time until the dough comes together. Roll into a ball, wrap in plastic wrap and refrigerate.
• In a large, deep skillet (or heavy-bottomed pot), heat butter over medium heat. Add apples, 1/2 cup granulated sugar and lemon juice. Cook 5-7 minutes or until form tender, but still holding their shape. Pour into a strainer and drain off any excess liquid. Cool 30 minutes.
• Stir remaining sugar, cinnamon and flour together with cooked apples.
• Remove pie crust from fridge, cut into two, roll one half on a floured board and place into 9-inch glass pie plate. Pour in apple filling and smooth the top. Roll out remaining pie crust and cut into strips. Create a lattice pattern over the top of the pie. Cutaway any excess dough over the sides and crimp edges.
• Bake pie at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake another 30 minutes or until edges and top of pie are golden brown.
• Cool at least 1 hour before enjoying. For pieces that cut perfectly and hold their shape, cool completely, reheat and then cut. Serve with vanilla ice cream.

BUTTER-CRUST APPLE PIE

Steps:

• In a large bowl, combine flour and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in fourths so that two portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle., In a large bowl, combine the apples, sugar, brown sugar, molasses, flour and spices., Roll out one larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Spoon half of filling into crust. Repeat with remaining large portion of dough and filling., Roll out remaining pastry to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Beat egg white and water; brush over pastry., Bake at 375° for 55-65 or until crust is golden brown. Cool on a wire rack.

BUTTERED RUM APPLE PIE

Steps:

• Melt 1/4 cup butter in a large skillet over medium low heat; stir in the brown sugar, apples, lemon rind, lemon juice, and nutmeg. Cover, reduce the heat and simmer for 10 minutes or until the apple is tender, stirring occasionally.
• Combine the rum and cornstarch, stirring until smooth. Stir into the apple mixture; cook, stirring constantly, 1 minute or until thickened. Pour into pastry shell.
• Combine flour and 1/2 cup sugar in a bowl; cut in the remaining 1/4 cup butter with a pastry blender or fork until the mixture is crumbly. Stir in the almonds. Sprinkle the crumb mixture over the apple mixture.
• Bake at 375 degrees for 30 to 35 minutes or until golden. Let stand for 15 minutes before serving.

APPLE BUTTER PIE

Steps:

• Combine everything until very smooth. (Recommend food processor or mixer.) Pour into prepared pie crust.
• Bake at 350 for 55-60 minutes, or until center is mostly set (jiggles slightly when nudged) and a sharp knife inserted near the center comes out mostly clean.
• Cool to room temperature before slicing and chill in the refrigerator for at least 2 hours, or overnight, before serving.

BRANDY APPLE PIE

Steps:

• In a large bowl, combine the 2 1/3 cups of flour, and salt. Cut in butter until crumbly.
• Gradually add water, tossing with a fork until a ball forms.
• Divide dough in half, so that one portion is slightly larger than the other, wrap each in plastic wrap.
• Refrigerate for at least 1 hour or until easy to handle.
• In a small saucepan, over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain reserving liquid, and set raisins aside.
• In a large bowl, combine flour, sugar, cinnamon, salt, and nutmeg. Add the apples, lemon juice, raisins, and 1/2 teaspoon of the reserved liquid in the previous step.
• On a lightly floured surface, roll out larger portion of dough to fit in a 9 inch pie plate.
• Transfer pastry to pie plate.
• Trim pastry even with the edges, then add apple filling, and dot with butter.
• Roll out remaining pastry to fit top of pie, and place over the filling.
• Trim, seal, and flute edges. Cut slits in pastry, and cover edges loosely with foil.
• Bake at 400 degrees for 45-55 minutes or until bubbly.
• Cool on a wire rack for 30 minutes.

APPLE BUTTERY PEAR PIE

Steps:

• Preheat oven to 350°.
• Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
• In a big bowl, whisk together sugar, flour, cinnamon, cloves, and cayenne pepper.
• Whisk in apple butter and lemon juice until smooth.
• Stir in apples, pears, and butter.
• Spoon mixture onto prepared baking sheet in an even layer.
• Cover with foil, and bake for 25 minutes or until apples and pears are tender.
• Uncover and continue to bake for 10 minutes longer or until juices are slightly thickened, stirring twice.
• On a lightly floured surface, roll out 1 pie crust into a 12-inch circle.
• Fit crust into a 9-inch deep dish pie plate.
• Trim excess pastry 1/2 inch beyond edge of pie plate.
• Spoon apple mixture into prepared crust.
• Roll remaining pie crust into a 12-inch circle, and place over apple mixture; press crusts together around rim.
• Fold under dough hanging over edge, pinch dough between thumb and forefinger to achieve a wavy edge.
• In a small bowl, whisk together egg yolk and milk; brush top of crust with egg mixture.
• Sprinkle with sparkling sugar, if desired.
• Cut slits in top crust for steam to escape.
• Bake for 30 minutes or until pie is golden and juices are thickened and bubbly.