Maple Apple Pie Food

VANILLA-MAPLE APPLE PIE FILLING

Steps:

• Toss apple slices with lemon juice and set aside. Combine water, maple syrup, vanilla, sugar, cornstarch, salt, cinnamon, and nutmeg in a large saucepan, stirring until well mixed.
• Bring maple syrup mixture to a simmer over medium-high heat, stirring constantly until the sugar dissolves, and the mixture thickens and turns clear. Fold in apple slices and return to a simmer. Reduce heat to low and cook for 5 minutes. Remove from heat and allow to stand for 15 minutes before spooning into a prepared pie crust or freezing.

APPLE MAPLE CRUMBLE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the apples in an 8x8 inch baking dish. Pour the maple syrup over the apples. In a bowl, cream together the butter and brown sugar. Stir in the flour, salt and oats. Sprinkle the oat mixture over the apples.
• Bake in preheated oven 35 minutes, until golden and bubbly and apples are tender.

MAPLE-APPLE PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.
• Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
• Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely.

MAPLE APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
• Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

MOM'S MAPLE-APPLE PIE

Steps:

• In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat., Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup., Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.

BAKED MAPLE APPLE PIE CUPS

Steps:

• Preheat your oven to 375F and spray 8 cups in a muffin pan with nonstick spray. Taking each crescent roll, press into the cup shape of the muffin cups and make sure that you get the dough up the sides as well. It's important to get all of the edges sealed in there!
• Peel and chop the apples into small pieces and mix with the brown sugar, cinnamon, maple syrup, flour and sea salt.
• Spoon equal amounts into the cups.
• Bake for 15 minutes until the edges are browned.
• Serve hot with a little more maple syrup drizzled on top.

MAPLE APPLE CREAM PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a skillet, melt butter. Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes. Cool to room temperature. Spread evenly into shell. , In a saucepan, combine cornstarch and syrup until smooth; gradually add milk. 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 yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; add vanilla. Cool to room temperature without stirring. Pour over apples. Chill until set, about 2 hours. , In a small bowl, beat cream until it begins to thicken. Gradually add sugar and cinnamon; beat until stiff peaks form. Serve with pie. Store in the refrigerator.

MAPLE-GLAZED APPLE PIE

Steps:

• Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. , In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. , Meanwhile, bring syrup to a gentle boil in a small saucepan. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.

MAPLE AND CREAM APPLE PIE

Steps:

• Preheat oven to 400°. For filling, in a large bowl, combine 1 cup sugar, cornstarch and salt. Add apples; toss gently to coat. Combine maple syrup and cream; pour over apple mixture. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add filling. Roll remaining dough to 1/8-in. thick. Cut out crust with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Place cutouts over filling. Brush cutouts with milk; sprinkle with remaining 1/4 tsp sugar., Cover edge loosely with foil. Bake for 20 minutes. Uncover; bake until crust is golden brown and filling is bubbly, 20-25. Cool on a wire rack. Refrigerate leftovers.

APPLE MAPLE CREAM PIE

Steps:

• In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt.
• Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize.
• Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork.
• Push moistened dough to the side of the bowl.
• Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened.
• Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball.
• Roll dough from center to edge into a circle about 12 inches in diameter.
• Unroll into a 9-inch pie plate being careful not to stretch pastry.
• In a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt.
• Add the apples and gently toss until coated.
• In a small bowl, stir together maple syrup, whipping cream, and vanilla.
• Pour over apple mixture. Fold until combined.
• Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
• Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.)
• Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge.
• Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil.
• If you like, place the pie on a baking sheet to catch drips.
• Bake the pie in a 375 degree F oven for 25 minutes.
• Remove the foil. Bake the pie for about 30 minutes more or until the top is golden.
• Serve warm or cool.
• Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.

THE BEST APPLE PIE EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust.
• Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal.
• Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.

MAPLE-CREAM APPLE PIE

Steps:

• In a large bowl, toss apples, sugar and cinnamon. In a large skillet, cook apple mixture in butter for 10-12 minutes or until tender; cool. Spoon into pastry shell; set aside. , In a small bowl, beat cream cheese until fluffy. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gradually beat into cream cheese. Stir in extract. Spoon over apple layer. Cover and refrigerate for 2 hours or until set. , Meanwhile, in a small bowl, combine topping ingredients. Spread onto an ungreased baking sheet. Bake at 350° for 20-25 minutes or until crisp and golden brown, stirring three or four times. Cool. Just before serving, sprinkle topping over pie.

MAPLE APPLE PIE

Steps:

• 7 to 8 T cold water Preheat oven to 375 degrees. For crust, combine flour, baking powder and salt in large mixing bowl. Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform. Sprinkle water in, 1 tbsp. at a time, until dough forms a ball. Divide dough into 2 equal parts.
• On lightly floured surface, roll bottom crust into circle 1/8" thick and 1/2" larger than and inverted 9" pie plate. Gently, ease crust into greased plate, being careful not to stretch dough. Trim edge even with plate.
• For filling, microwave apple slices on high for 2 minutes. Stir; repeat procedure twice or until apples begin to soften. Set aside.
• In separate microwaving bowl, combine maple syrup and cornstarch.
• Microwave 2 minutes; stir. Repeat procedure until mixture starts to thicken. Add the thickened mixture to apples. Toss lightly until apples are well coated; set aside to cool. Spoon cooled Apple filling into unbaked pastry shell.
• For nut filling, combine pecans, syrup and butter in microwaving bowl. Microwave on high 1 minute, stir and continue to microwave an additional minute on medium setting. Stir to break up mixture.
• Spread nut mixture on top of apple filling.
• On lightly floured surface, roll out top crust the same as bottom. Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate. Fold top edge under crust. Crimp edges or flute as desired. Slit top crust with knife to allow steam to escape. Bake at 375 degrees for 60 minutes or until apples start to bubble. Brush top of pie with maple syrup; continue to bake and additional 5 minutes.

CANADIAN - APPLE MAPLE CRUMBLE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the apples in an 8x8 inch baking dish. Pour the maple syrup over the apples.
• In a bowl, cream together the butter and brown sugar. Stir in the flour, salt and oats. Sprinkle the oat mixture over the apples.
• Bake in preheated oven 35 minutes, until golden and bubbly and apples are tender.

MAPLE-CREAM APPLE PIE

Steps:

• In a large bowl, toss apples, sugar, and cinnamon. Cook apple mixture in a large skillet with butter for 10-12 minutes or until tender.
• Cool and spoon mixture into pastry shell and set aside.
• In a small mixing bowl, beat cream cheese until fluffy.
• In another mixing bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• Gradually beat into cream cheese and stir in extract.
• Spoon over apple layer; cover and refrigerate for 2 hours or until set.
• Meanwhile, in a small bowl, combine topping ingredients. Spread onto an ungreased baking sheet and bake at 350F for 20-25 minutes or until crisp and golden brown, stirring 3 or 4 times. Cool.
• Just before serving, sprinkle topping over pie.