DEEP-DISH APPLE PIE
Steps:
- Preheat the oven to 400 degrees.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg and allspice.
- Roll out half the pie dough (see right) and drape it over the pie pan to extend about 1/2 inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom piecrust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar and cut four or five slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan and unfold to fit the pan. Repeat with the top crust.
APPLE RAISIN PIE
I have not made this pie but this sounds delicious. I plan on making this for Easter dinner, I can't wait. Just the thought of apple pie sounds great but then throw in the raisins.....superb. Let me know what you think, I know I can't wait.
Provided by mommyoffour
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients.
- Toss with apples and lemon juice.
- Add raisins.
- Toss again.
- Place in pastry lined pie plate.
- Dot with margarine.
- Cover with top crust.
- Seal and flute edge.
- Cut slits in top.
- Bake at 425 for 50 munutes until browned.
DEEP DISH APPLE RAISIN PIE
Deep Dish Apple Almond Raisin Pie
Provided by EAT SMARTER
Categories Dessert
Time 1h30m
Yield 1
Number Of Ingredients 19
Steps:
- Preheat the oven to 180°C (approximately 350°F).
- For the dough, mix all the ingredients together until smooth.Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough larger than the springform pan, butter the pan and line with the dough. Form a high edge which overlaps somewhat.
- Peel the apple, cut into quarters, remove the core, then cut into eighths. Immediately sprinkle with lemon juice and mix with the raisins.
- Arrange the apples in the prepared baking pan.
- For the filling, stir the crème fraîche with the eggs, cream, sugar, lemon peel and cinnamon and pour over the apples.
- Form a decorative edge with the overhanging dough, brush with a little egg white and press completely flat with a fork.
- Bake the pie in the preheated oven, remove and let cool briefly. Remove from the mold and cool for another 40-50 minutes. Dust with powdered sugar and serve sprinkled with flaked almonds.
DEEP-DISH APPLE PIE
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield One 9-or 10-inch pie
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
DEEP-DISH APPLE PIE
From Cooks Illustrated: "We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts." Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes. See below for freezing instructions
Provided by senseicheryl
Categories Pie
Time 1h5m
Yield 1 9 inch pie, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
- Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
- Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.).
- For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
- Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
- Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
- Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
- Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
- Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.
- Freezing Instructions:.
- We tried two different methods for freezing: (1) fully assembled and ready to go directly from freezer to oven and (2) divided into separate components of crust and cooked apple filling to be thawed, assembled, and baked. Both versions were good, although the reassembled pie was deemed marginally better for its slightly flakier, more evenly browned crust. You'll probably want to choose one method or the other based on how long you expect to keep a pie (or its components) in the freezer.
- Assembled pies kept well for up to two weeks in the freezer; after that, the texture of the crust and apples suffered. To freeze an assembled pie, follow the recipe all the way through sealing the pie crust, but do not brush with egg wash. Freeze the pie for two to three hours, then wrap it tightly in a double layer of plastic wrap, followed by a layer of foil, and return it to the freezer. To bake, remove the pie from the freezer, brush it with egg wash, sprinkle with sugar, cut slits in the top crust, and place directly on the baking sheet in the preheated oven. Bake 5 to 10 minutes longer than normal.
- For a longer freezer storage time of several months, freeze the crust and apples separately. Freeze individual batches of the cooked, drained apple filling in quart-sized freezer bags (this doubles as a great alternative to canning). Then make the pie dough, shape it into two 4-inch disks, wrap the disks tightly in a double layer of plastic wrap and foil, and freeze. When you're ready to make the pie, simply thaw the apples and crust in the refrigerator the night before, assemble as per the recipe instructions, and bake as directed. Of course, you can always just freeze the apples and make the crust fresh the day you bake the pie.
APPLE RAISIN PIE
Whenever I serve this pie, someone at the table usually asks for a second piece. It has old-fashioned goodness and a delicious, crunchy topping. -Arnold Beatley, Portola, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 625 calories, Fat 31g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 293mg sodium, Carbohydrate 83g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
DEEP-DISH APPLE PIE
This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. -Salem Cross Inn, West Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 18mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
OLD FASHIONED RAISIN PIE I
This recipe was given to me 41 years ago by my husband's grandmother.
Provided by Linda
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
- Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
- Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g
SOUR CREAM APPLE PIE DELUXE
This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert. I highly recommend that you use a high quality sour cream-it really does make the difference.
Provided by phebesue75
Categories Desserts Pies Apple Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
- In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
- Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
- While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
- After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 48.1 g, Cholesterol 51.2 mg, Fat 20 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 218.5 mg, Sugar 30.1 g
DEEP DISH APPLE-RAISIN PIE
The addition of raisins to this wonderful apple pie makes this even more special...A fantastic-tasting pie! (Prep time does not include making the pastry)
Provided by Kittencalrecipezazz
Categories Pie
Time 55m
Yield 1 9inch pie
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees (bottom rack).
- In a large bowl, combine apples, raisins, sugar, flour, cinnamon, nutmeg, salt and cloves.
- Mound mixture in prepared unbaked pastry shell; dot with small pieces of butter.
- Cover the filling with top pie crust; seal, and flute edges.
- Cut several vents/slits in top crust to vent out steam.
- Place on a cookie sheet if desired to prevent spills.
- Bake for 50-60 minutes, or until crust is golden, and apples are tender.
- Cool at least 30 minutes before serving.
DEEP-DISH APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, 4 tablespoons butter, the shortening, sugar and salt in a food processor until it looks like fine meal. Add the remaining 8 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vodka and 3 tablespoons cold water and pulse until the dough just comes together. Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Make the filling: Peel the apples and slice 1/2 inch thick. Transfer to a bowl and toss with the sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 15 to 18 minutes. Add the flour, heavy cream, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
- Roll out 1 disk of dough into a 13-inch round on a floured surface. Ease into a 9 1/2-inch deep-dish pie plate. Add the filling, mounding it in the center; dot with the remaining 2 tablespoons butter.
- 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 edges together. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush with heavy cream and sprinkle with sugar. Cut a few slits in the top crust to let steam escape. Chill at least 1 hour.
- Set a baking sheet on a rack in the lower third of the oven; preheat to 425 degrees F. Set the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until golden, 1 hour to 1 hour 10 minutes, rotating the pie as needed for even browning. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.
RUM-RAISIN APPLE PIE
This is a third generation holiday pie. It always makes the house smell so warm and inviting. -Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine raisins and rum. Bring to a boil. Remove from the heat; let stand for 30 minutes., In a large bowl, combine the apples, raisin mixture and vanilla. Combine the brown sugar, flour, lemon zest, cinnamon, salt and nutmeg; sprinkle over fruit and toss lightly., Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush milk over pastry; sprinkle with sugar., Place pie plate on a baking sheet. Bake at 425° for 20 minutes. Reduce heat to 375°; bake 30-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts :
DEEP DISH ONTARIO APPLE PIE
A family favorite, this pie is a staple at all our gatherings! Its creamy apple center and crunchy sugar topping will thrill your taste buds.
Provided by redheadchef
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk 3/4 cup brown sugar, 1 1/2 tablespoons flour, and salt together in a large bowl; whisk in sour cream, egg, and vanilla extract. Stir in apples; turn apple mixture into unbaked pie crust.
- Bake in the preheated oven for 10 minutes. Remove pie from oven; reduce oven temperature to 350 degrees F (175 degrees C).
- Place 1/2 cup flour, 1/2 cup brown sugar, cinnamon, and nutmeg in a bowl. Cut in butter until mixture resembles coarse crumbs; sprinkle crumble topping evenly over pie.
- Bake pie until apples are tender, about 30 minutes. Cool before serving, about 30 minutes.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 59.2 g, Cholesterol 47.3 mg, Fat 18.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 327.3 mg, Sugar 38.5 g
DEEP DISH APPLE PIE
A lot of trial and error has led to our family favourite apple pie recipe. Use your favourite pie crust recipe (i'm still looking for mine)
Provided by StreetChef
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel, core & slice apples.
- Place sliced apples in a bowl.
- Drizzle lemon juice over apples.
- Sprinkle in sugar, flour, cinammon,nutmeg and allspice.
- Mix together.
- Add 1 teaspoon almond extract and 4-5 pats of butter.
- Pour mixture into pie shell that has been lined with your favourite pie crust.
- Cover mixture with top crust.
- Brush cream on top crust, with pastry brush.
- Sprinkle with sugar.
- bake at 425 deg. for 20 min., then turn down to 375 deg. for 35-40 minute longer.
- Note: for 9" pie shell use 6 apples, 3/4 teaspoons cinnamon.
DEEP-DISH APPLE PIE WITH CHEDDAR CRUST
Categories Fruit Dessert Bake Kid-Friendly Cheddar Apple Fall Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 19
Steps:
- For crust:
- Blend flour and salt in processor. Add shortening and butter and cut in using several on/off turns. Add cheese and cut in until shortening and butter resemble small peas. With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days.
- For fruit:
- Mix apples, raisins, brown sugar, 1/3 cup sugar, flour, lemon juice and spices in large bowl. Let stand 30 minutes at room temperature.
- Preheat oven to 400°F. Remove dough from refrigerator and let stand 15 minutes. Spoon fruit and any accumulated juices into 13x9-inch oval baking dish. Dot fruit with 3 tablespoons butter.
- Roll out dough on floured surface to oval about 1/2 inch larger than baking dish. Fold in 1/2 inch of edge to form double-thick border; crimp. Cut out 1-inch-wide hole from center of crust. Using tart pan bottom as aid, lift dough and place atop fruit. Tuck in dough around edges.
- Bake pie 15 minutes. Brush crust with egg glaze. Top with 2 teaspoons sugar. Reduce oven temperature to 375°F. Bake pastry until golden, about 35 minutes. Cool on rack 15 minutes. Serve warm.
APPLE-RAISIN PANDOWDY
A pandowdy is a fruit dessert, usually sweetened with brown sugar or molasses, that's closely related to a pie -- without the bottom crust. Its pastry top is broken with a spoon halfway through cooking so the collapsed bits soak up the juices and soften. For ours, we used brown sugar and apples and raisins laced with cardamom and allspice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Toss together apples, raisins, brown sugar, flour, lemon juice, cardamom, allspice, and salt in a large bowl. Transfer to a 9-inch deep-dish pie plate. Dot top with butter; set aside.
- Transfer dough to a lightly floured work surface. Roll out to an 11-inch round that is about 1/8 inch thick. Carefully place dough on top of apple mixture. Fold edge under itself, crimping if desired. Chill in freezer until firm, about 15 minutes.
- Brush dough with cream, and sprinkle with sanding sugar. Bake until crust is set and beginning to brown, about 45 minutes. Remove from oven; gently push some of the crust into the filling using a spoon. Bake until crust is golden brown and crisp and juices are bubbling, 25 to 35 minutes more. If crust is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.
SPICED APPLE PIE WITH RAISINS
Categories Food Processor Fruit Ginger Dessert Bake Christmas Thanksgiving Dried Fruit Raisin Apple Spice Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 17
Steps:
- For crust:
- Mix flour, sugar and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Transfer flour mixture to large bowl. Combine 7 tablespoons ice water and 2 1/2 teaspoons vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if needed. Gather dough into ball; divide into 2 pieces. Flatten each into disk. Wrap each separately in plastic; chill 20 minutes.
- For filling:
- Preheat oven to 400°F. Mix all ingredients in large bowl; toss. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1 inch. Spoon filling into dough-lined dish. Roll out second dough disk on lightly floured surface to 13-inch round. With star cookie cutter, cut out several stars from center of crust. Fold crust in half and transfer to top of filling. Unfold crust. Press top and bottom crust edges together to seal. Crimp edges decoratively. Place cutout stars around edge of crust.
- Bake pie until apples are tender and juices are bubbling thickly, covering edges with foil if browning too quickly, about 1 hour 45 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.) Serve with ice cream.
DEEP DISH APPLE PIE
This recipe is from my grandma, though it's not really a pie as there's no crust. It works well to cut the sugar and sugar/flour/butter mixtures in half, but I'm putting the recipe here mostly as it came to me. The recipe says to fill half the pan with apples, then sprinkle with cinnamon, then fill the other half with apples, sprinkle with cinnamon again, then top, so I'm estimating the cinnamon but I counted the apples I used when I made it last. I prefer to use brown sugar.
Provided by heavenslice
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Fill 9x13 pan half full with peeled and sliced apples, sprinkle with cinnamon and 1/2 cup sugar.
- Finish filling pan with peeled and sliced apples, sprinkle again with cinnamon.
- Combine remaining 1 cup sugar, flour and butter (I use a pastry blender).
- Bake in 350 degree oven for 1 hour, temperature may be lower if using brown sugar.
DEEP-DISH APPLE PIE
This hearty, rustic version of the classic American dessert puts all the focus on the texture and flavor of the apple filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Place three-quarters of the pate brisee on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, as necessary. Brush off excess flour; roll dough around rolling pin, and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer dough round to a parchment-lined baking sheet, and refrigerate both crusts.
- Peel and core apples, then cut into 1/4-inch-thick slices. As you cut, place slices in a large bowl, and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with sugar mixture.
- Divide butter between 2 large skillets, and melt over medium-high heat. Divide apples between skillets, and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8 to 10 minutes.
- Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remaining brandy and apples. Remove from heat, and set aside.
- Remove the crusts from the refrigerator; transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water to make egg glaze, and brush glaze on edge of dough. Center the rolled pie dough over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge, and crimp.
- Cut several steam vents into crust. Brush surface with egg glaze, and sprinkle with remaining 1 tablespoon sugar.
- Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350 degrees and bake until the crust is crisp and the apples are soft, 45 to 50 minutes more. Let stand at least 30 minutes before serving.
DEEP-FILLED BRAMLEY APPLE PIE
Warm apple pie is a seasonal delight. This hearty version will happily feed a crowd
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the sultanas into a bowl with the brandy, microwave on high until warm and plump, then set aside. If the pastry is in two blocks, squish it together, then cut off a third and set aside. Roll out the rest of the pastry into a large circle, about the thickness of a £1 coin. Use it to line a 23cm shallow springform cake tin, making sure that it overhangs the rim all the way round. place in the fridge.
- Tip the apples into the bowl with the sultanas, all but 2 tbsp of the sugar and the spices. Toss everything well to coat the apple. Roll out the rest of the pastry, then cut into a circle, using the base of the tin as a guide. Using your fingers, arrange the apple slices in the cake tin. Cover the apples with the circle of pastry and tuck down the sides. Brush the lid with egg, then fold back and pinch the overhang to seal. Brush the top generously with egg, then pierce 2 slits in the top and scatter on the remaining sugar.
- Bake for 30-35 mins until golden. Leave to cool in its tin for a good hour, until the bottom is cool enough to touch. Run a knife around the pie's edge, then open the side of the tin and remove the pie. Serve sliced with ice cream or clotted cream.
Nutrition Facts : Calories 646 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
DEEP-DISH FRENCH APPLE PIE
This French apple pie is full of apples. No sinking because you partially precook the apples to prevent shrinkage during baking. It is topped with a sweet crumble. My family's favorite.
Provided by Stacey Granger
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Prepare pie: Combine apples, sugar, cinnamon, and ginger in a saucepan. Dissolve cornstarch in apple juice and add to apples. Heat over medium heat until juice thickens and is translucent and apples are slightly softened, 4 to 5 minutes. Do not overcook.
- Spoon apples into the pie crust using a slotted spoon (heap those apples in). Add juices until pie dish is full, but not overflowing, so it won't spill over.
- Mix flour and sugar for topping together in a bowl; cut in butter with a pastry blender until combined. Spread over filling. Do not pack in.
- Bake in the preheated oven until bubbly and browned and apples are tender, about 30 minutes. Let set and cool completely before serving.
Nutrition Facts : Calories 636.8 calories, Carbohydrate 105.4 g, Cholesterol 48.8 mg, Fat 24.8 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 13.7 g, Sodium 123.3 mg, Sugar 80.4 g
CINNAMON APPLE PIE WITH RAISINS AND CRUMB TOPPING
Provided by Julie Hasson
Categories Dessert High Fiber Raisin Apple Fall Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- For crust:
- Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add to processor and pulse until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.
- Roll out dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1/4 inch above rim of pie dish. Freeze crust 20 minutes.
- For filling:
- Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.
- Meanwhile, prepare crumb topping:
- Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.
- Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
- Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.
- GOOD TO KNOW:
- Don't skip that teaspoon of vinegar in the pie dough-it helps make the finished crust tender.
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