Creamy Apple Pie Food

OLD FASHIONED APPLE CREAM PIE

Steps:

• Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool.
• In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer.
• In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.

APPLE CREAM PIE

Steps:

• Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve warm or cold.

SOUR CREAM APPLE PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball. Divide between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples; cook, stirring, until slightly softened, 5 minutes. Sprinkle with 1 tablespoon flour. Cook, stirring, until the juices thicken, about 1 minute. Transfer to a separate large bowl. Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples. Gently fold in the sour cream and vanilla paste. Let cool completely.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2 -inch deep-dish pie plate. Add the filling, slightly mounding it in the center. Refrigerate until ready to bake.
• Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself. Crimp with your fingers or a fork. Refrigerate until firm, 30 minutes.
• Combine the remaining 2 tablespoons sugar and the apple pie spice. Brush the top crust with the beaten egg and sprinkle with the spiced sugar. Make a few slits in the crust with a knife to let steam escape. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.

CREAMY APPLE PIE

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Set aside., In a large bowl, toss apples with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and salt; add to apples and gently toss. Mound apples in pastry shell so center is higher than edges; dot with butter. , Roll out remaining dough to fit top of pie; cut a hole in the center about the size of a quarter. Place over filling; trim, seal and flute edges. Cut slits in top. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 450° for 10 minutes. Reduce heat to 375° and remove foil. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 10 minutes., Meanwhile, in a small saucepan, beat the egg, sugar and lemon juice. Cook and stir over low heat until mixture is thickened and reaches 160° and coats the back of a metal spoon. , Remove from the heat; stir in cream cheese and sour cream until smooth. Slowly pour into center of pie. Cool on wire rack for 1 hour. Cover and refrigerate until serving.

AWARD-WINNING APPLE CREAM PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.
• Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.
• Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.
• Mix sliced apples, brown sugar, and cinnamon together in a large bowl.
• Unroll the second pie crust in an ungreased, 9-inch glass pie plate.
• Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.
• Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.
• Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.

APPLE PIE WITH HEAVY CREAM

Steps:

• Prepare pie shells.
• Peel and slice apples.
• Mix togeth- er 3/4 cup sugar, flour, 1/2 teaspoon cinnamon and heavy cream.
• Pour over apples.
• Mix well.
• Arrange in pastry shell.
• Combine and sprinkle over top 1 tablespoon sugar and 1/4 teaspoon cinnamon.
• Bake 50 to 60 minutes in a 350 degrees oven.

SOUR CREAM APPLE PIE

Steps:

• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Chill shell 30 minutes.
• While shell chills, put oven rack in middle position and preheat oven to 400°F.
• Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, and salt in a bowl until smooth. Peel and core apples, then cut into wedges slightly less than 1/4 inch thick. Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples.
• Bake pie 15 minutes, then reduce oven temperature to 350°F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes.
• While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
• Remove pie from oven and increase oven temperature to 400°F. Crumble topping evenly over top and bake until sugar is melted, about 10 minutes. Cool pie on a rack at least 45 minutes. Serve warm or at room temperature.

SILVER PALATE SOUR CREAM APPLE PIE

Steps:

• 1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.
• 2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°F.
• 3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.
• 4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively.
• 5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.

BROWN BUTTER CREAMY APPLE PIE

Steps:

• Heat oven to 400°F Place cookie sheet in oven to heat. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.
• In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into crust-lined pan.
• In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.
• Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours.
• In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie.