Time 1h40m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust. Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture. Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet. Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.
Time 1h5m Yield 8 servings. Number Of Ingredients 12 Steps:
Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , 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 even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Time 1h Number Of Ingredients 23 Steps:
Crust: Combine all the ingredients and roll out into 10-inch pie plate. Filling: Mix together all ingredients and fill pie. Bake at 450°F for 10 min. and then 350°F for 35-40 min. Stir filling after 20 min. and then 15 min. later. Topping: Put on top of filling and bake 15 min. longer at 350°F.
Time 3h30m Yield 8 to 10 servings Number Of Ingredients 13 Steps:
For the crust: Combine the flour, baking powder and salt in a food processor and run for 10 seconds. Add the butter and pulse in 1-second bursts until only very small pieces of butter are visible, 12 to 15 pulses. Pulse in the Sauternes, and then pulse in the ice water 1 tablespoon at a time until the dough just comes together. Turn the dough out onto a sheet of plastic wrap and bring together into a ball. Turn the dough out onto a dry surface and divide into 2 disks, one slightly larger than the other. Wrap in plastic and refrigerate for 1 hour or up to overnight. Preheat the oven to 350 degrees F. Place an oven rack in the lower third of the oven. Roll out the larger disk of dough on a lightly-floured surface until 1/8-inch thick and 11 inches in diameter to fit a 9-inch pie plate. Place into the pie plate and trim the overhang to 1/2 inch without crimping the edges. Refrigerate while preparing the filling. For the filling: Combine the Sauternes and lemon juice in a medium bowl. Peel, halve and core the apples and slice them into 1/4-inch wedges. Toss the apples with the wine and lemon juice. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add half of the apples and some of the wine and lemon juice, sprinkle with half of the sugar and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook the apples until they soften and there are no juices in the pan, about 8 minutes. Transfer the apples to a medium bowl. Melt 2 more tablespoons of butter in the same skillet, and repeat with the remaining apples, wine and lemon juice and sugar. If any juice has collected from the first batch of apples, pour those juices over the second batch of apples while they are cooking. Toss together both batches of apples with the cinnamon and cardamom, if using. Set aside to cool completely. For assembling: Pour the filling into the prepared pie shell. Roll the smaller disk of dough on a lightly-floured surface to 1/8-inch thick and place on top of the filling. Fold the edges over and then decoratively crimp. Cut slits into the top crust to allow steam to escape, and then transfer to the freezer for 30 minutes to let the dough rest. Brush the crust with the melted butter and sprinkle with the sugar. Place in the lower third of oven and bake until golden brown, 45 minutes to 1 hour. Cook’s Note: You can cook the apples for the filling 1 day ahead.
Time 1h Yield 1 Number Of Ingredients 40 Steps:
Combine flour, sugar, cinnamon and salt in a large bow. Cut in butter with pastry blender until mix has the consistency of coarse meal. Sprinkle in just enough water to moisten dough. make into ball. Preheat oven to very hot 450℉ (230℃). Roll out dough on a lightly floured surface to a 12 inch round; fit into a 10 inch pie plate. Turn under over hanging pastry and flute to make a stand up rim. Refrigerate until ready to fill. Beat egg slightly in a large bowl. Stir in sour cream, sugar, flour, vanilla and salt until smooth. Add sliced apples stirring gently just to coat. Spoon filling into shell. Bake in preheated very hot oven 450℉ (230℃). for 10 min. Lower heat to moderate 350℉ (180℃). and bake 35 min longer. While pie bakes prepare topping. Remove pie from oven. Sprinkle topping evenly over filling. Return pie to oven. Bake at 350℉ (180℃) for 15 min until lightly browned.
Number Of Ingredients 12 Steps:
On a lightly floured surface, roll out 1 disk of pate brisee to an 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes. Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside. In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter. Roll out the remaining disk of pate brisee as in step one. Brush the rim of the bottom crust with the egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes. Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with sugar. Cut 4 vents in the top, allowing the steam to escape. Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie with vanilla ice cream, if desired.
Time 1h10m Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water–except trim overhanging edge of bottom pastry 1 inch from rim of plate. Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter. Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar. Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
Time 1h15m Number Of Ingredients 13 Steps:
- Preheat oven to 450. Grease a 2 quart casserole. Mix together yogurt or sour cream, 1/2 cup sugar, salt, vanilla, and 1/3 cup flour. Pour into casserole. Drop apples into mixture. Bake 10 minutes at 450 and another 40 minutes at 350. Stir together brown sugar, sugar, cinnamon, flour, butter and walnuts and top baked pie. Bake again another 15 minutes at 350.
Yield Makes one (10-inch) pie Number Of Ingredients 23 Steps:
Make crust: Combine flour, sugar, cinnamon, and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside. Make filling: Preheat oven to 450°F. Combine apples, sour cream, sugar, flour, egg, vanilla, and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350°F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.) Make topping: Meanwhile, combine walnuts, flour, sugars, cinnamon, and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.
Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F (220 degrees C). Mix together the sugar, flour, cinnamon, nutmeg and lemon peel. Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter. Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired. Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.
