Golden Apple Pie Food

GOLDEN APPLE PIE

Steps:

• In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute more or until thickened. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally. , For crust, combine flour and salt; cut in the butter until mixture is crumbly. Gradually add water, 1 tablespoon at a time, tossing with a fork until dough can be formed into a ball. Divide in 2 portions, making 1 piece slightly larger. On a lightly floured surface, roll out larger portion. , Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 400° for 40-45 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

GOLDEN DELICIOUS APPLE PIE

Steps:

• Place the apples in a large bowl; set aside. In a small saucepan, combine sugar and cornstarch. Stir in apple cider until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice., Pour over apples; toss to coat. Pour into pastry shell. For topping, combine the flour, sugar and salt in a bowl; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until apples are tender. Cool on a wire rack. Store in the refrigerator.

GOLDEN RAISIN AND APPLE LATTICE PIE

Steps:

• For crust:
• Blend flour, cake flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle; wrap each in plastic and refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• For filling:
• Position rack in bottom third of oven and preheat to 375°F. Spread apple slices on large rimmed baking sheet. Sprinkle 3 tablespoons sugar over apples, then drizzle with 2 tablespoons melted butter and lemon juice; toss to coat. Bake just until apples begin to soften, stirring once, about 15 minutes. Cool apples completely on baking sheet. Maintain oven temperature.
• Transfer apples and any accumulated juices to large bowl. Mix in raisins and brown sugar.
• Butter 9-inch-diameter glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer crust to prepared pie dish. Spoon apple filling into crust. Drizzle remaining 1 tablespoon melted butter over. Roll out dough rectangle on floured surface to 11x7-inch rectangle. Cut lengthwise into twelve 1/2-inch-wide strips. Place 6 strips 1 inch apart atop apple filling. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Trim strips even with bottom crust. Fold dough overhang in, pressing onto edge of pie dish. Press dough edge decoratively with fork to seal.
• Brush dough strips with egg glaze. Sprinkle strips with 2 teaspoons sugar. Bake 15 minutes. Reduce oven temperature to 350°F. Continue to bake pie until crust is golden and apples are tender, covering crust edges with foil if browning too quickly, about 1 hour 15 minutes longer. Cool pie at least 2 hours. Serve slightly warm or at room temperature. (Can be made 1 day ahead. Cool completely, then cover and store at room temperature.)

APPLE PIE II

Steps:

• Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.
• Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).
• Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
• Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape.
• Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes.

GOLDEN DELICIOUS APPLE PIE WITH OATMEAL CRUMB TOPPING

Steps:

• Combine apples, 1/3 cup sugar, lemon juice and zest in a large mixing bowl.
• Mix well; set aside for 10 minutes.
• Preheat oven to 400°.
• In a smaller bowl, mix 1 tablespoon sugar, nutmeg, and cornstarch; add to apple mixture and stir well.
• Turn the filling into the chilled pie shell; smooth filling with your hands to even out.
• Place pie on the center rack in oven; bake 30 minutes.
• Can make the crumb topping while pie is baking: Add flour, oats, brown sugar, cinnamon, and salt in the container of a food processor; pulse several times to mix.
• Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs.
• Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs; store in refrigerator until ready to use.
• Remove pie from oven and lower temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them over the surface with your hands.
• Tamp them down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces forward.
• Place a foil-lined baking sheet onto the rack below to catch any spills.
• Bake about 30-35 more minutes or until the top is dark golden brown and the juices bubble thickly at the edge.
• May need to cover the pie with loosely tented foil during the last 15 minutes to prevent over-browning.
• Place pie of a wire rack and let cool for at least 1 hour before serving.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

GREEN APPLE PIE

Steps:

• For pastry, mix flour and salt; cut in shortening.
• Add water 1 tbsp at a time, using only enough to make a workable paste (too little will make it crumbly). This pastry, being exceedingly rich, must be handled deftly.
• Roll out pastry and line pan.
• Make 2 (9 inch) shells.
• Thorough chilling before rolling makes pastry easier to handle.
• For filling, line pie pan with one pastry shell and fill with sliced apples.
• Mix and sift dry ingredients over the apples.
• Add water and lemon juice; dot with butter, then top with secondary pie shell.
• Bake at 350 degrees for 45 minutes or until pie filling is done and pie is golden brown.
• If pie crust starts getting too dark before it is done.
• Cover with aluminum foil.
• ENJOY!