Now that you have been to the orchard, what are your plans for all those apples you picked? Writer Cindy Sanchez offers some delicious ideas.
An American favorite
Somewhere between applesauce and apple dumplings we always get pulled
back to the traditional -- Apple Pie. While baking an apple pie from
scratch -- that means no ready-made pie crusts, folks -- can be an art form
in itself, it is actually an easy and rewarding baking task to
undertake.
We have gathered together a collection of some traditional and then not so traditional apple pie recipes to test your pie making and baking savvy. OK, so if you really want to use a ready-made pie crust, go ahead, these recipes are certainly adaptable.
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Apple Pie
Ingredients:
1 batch pie pastry
6 large apples
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 tablespoon all-purpose flour
1 tablespoon butter -- cut into bits
1 teaspoon sugar
Dash cinnamon
1 tablespoon milk
Directions:
Peel, core and thinly slice apples. Toss with lemon juice and zest. Mix
sugar, flour and spices. Toss with apples to coat.
Roll half of dough into a round and fit into a 9" pie pan. Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.
Bake at 450 degrees F for 10 minutes. Reduce heat to 375 degrees F and bake an additional 20 to 30 minutes.
Cheddar-Crust Apple Pie
Ingredients:
Crust:
1 1/2 cups flour
Dash of salt
1/2 cup shortening
1 1/2 cup (6 oz.) shredded sharp cheddar cheese
4-6 tablespoons water
Filling:
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon cinnamon
6 cups sliced peeled apples
2 tablespoons margarine
Directions:
Heat oven to 425 F. Combine flour and salt; cut in shortening until mixture
resembles coarse crumbs. Stir in cheese. Sprinkle with water while
mixing lightly with a fork; form into ball. Divide dough in half. Roll
one part to 11" circle on lightly floured surface. Place in 9" pie
plate. Combine sugar, flour and cinnamon. Mix with apples. Place mixture
in pie shell; dot with margarine. Roll out remainder of dough to 11"
circle; place over apples. Seal edges of crust and flute. Cut slits in top
of pastry. Bake at 425 F for 35 minutes.
Cookie Sheet Apple Pie
Ingredients:
Crust:
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup whipping cream
Filling:
5 medium sized tart apples
1/4 cup granulated sugar
1 tablespoon all purpose flour
Dash salt
1/2 teaspoon cinnamon
Glaze:
1 egg
2 tablespoons milk
Directions:
For crust:
Combine all the ingredients for the crust except for the butter and
whipping cream. Cut in butter until mixture resembles coarse crumbs.
Blend in the whipping cream to make a firm dough. Chill if necessary
until firm. Dust a lightly greased baking sheet with flour, flatten
dough out onto the baking sheet. Roll or pat out to 1/4" thickness. Trim
to make a 14" square. Roll out the trimmings and cut into strips.
To prepare apples:
Pare, core and slice apples. Turn into bowl, mix with filling
ingredients.
To assemble pie:
Arrange apples in rows over crust in pan, leaving 2" empty at edges. Dot
with 2 tablespoons of butter. Arrange strips in criss-cross fashion over
apples, then fold edges of crust up and over ends of strips, pinch
corners to seal. Beat egg and milk, and brush pastry with the mixture.
Bake at 400 degrees F 30 to 35 minutes or until golden and apples are
cooked.
Crumb Apple Pie
Ingredients:
Crust:
1 cup flour
1/2 teaspoon salt
1/3 cup solid vegetable shortening
1/4 cup ice water
Filling:
7 medium Granny Smith
or Golden Delicious apples
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Topping:
3/4 cup packed dark brown sugar
3/4 cup flour
1/2 teaspoon cinnamon
1/3 cup chilled butter or margarine,
Cut into pieces
Directions:
Place rack on lowest position. Preheat oven to 400 degrees F. To prepare
crust; in a medium bowl mix together flour and salt. Using a pastry
blender or two knives (I also use my fingers) cut shortening into flour
mixture until course crumbs form. Add water 1 tablespoon at a time,
tossing with a fork, until a dough forms. Shape into a disk, wrap in
plastic wrap and chill for 30 minutes. On a floured surface, using a
floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch
pie plate. Trim dough, leaving a 1-inch overhang; pinch a decorative
edge.
To prepare filling, peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.
For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, about 35 minutes. If pie is overbrowning, cover loosely with foil. Cool on a wire rack. Makes 8 servings.
Recipe courtesy of Brenda Hyde at OldFashionedLiving.com.
Easy Deep Dish Apple Pie
Ingredients:
2- 1 lb. cans apple pie filling
1/2 cup raisins
1 cup (4 oz.) shredded sharp cheddar cheese
1- 8 oz. can refrigerated crescent dinner rolls
2 tablespoons sugar
1/4 teaspoon cinnamon
Directions:
Heat oven to 375 degrees F. Spoon pie filling into 12"x8" baking dish. Sprinkle
with raisins and cheese. Unroll both halves of refrigerated dough into
flat rectangular sheets. Fit to cover baking dish. Combine sugar and
cinnamon and sprinkle evenly over dough. Bake at 375 degrees F for 25 minutes. Top
with cheese slices, if desired.
Whole Wheat Apple-Mincemeat Pie
Ingredients:
Pastry:
1 cup Pillsbury's Best Whole Wheat Flour
1 cup Pillsbury's Best All Purpose or Unbleached
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 cup cold water
Filling:
4 cups sliced, peeled apples (4 medium)
1 1/3 cups prepared mincemeat
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
Topping:
1 egg white
2 tablespoons water
1 teaspoon sugar (1 to 2 tsp)
Heat oven to 375 degrees F. Lightly spoon flour into measuring cup and level off. In medium bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons sugar and salt; blend shortening until mixture resembles coarse crumbs. Gradually add water to flour mixture while tossing and mixing lightly with fork.
Add additional water, 1 teaspoon at a time, until dough is just moist enough to hold together. Shape dough into 2 balls. Flatten balls; smooth edges. Roll 1 ball lightly on floured surface from center to edge into circle 1 1/2 inches large than inverted 9-inch pie pan. Fold dough in half; fit evenly into pan. Do not stretch. Trim bottom pastry even with pan edge. Roll out remaining dough; set aside.
In large bowl, combine all filling ingredients; spoon into pastry-lined pan. Top with remaining pastry; fold edge of top pastry until bottom pastry. Flute edge and cut slits in several places. Combine egg white and 2 tablespoons water; brush over crust. Sprinkle lightly with sugar. Bake at 375 degrees F for 40 to 50 minutes or until apples are tender. Makes 8 servings.
Contributor's Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking to prevent excessive browning.
Crockpot Apple Pie
Directions:
Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into
mixture until crumbly. Sprinkle this mixture over top of apple mixture.
Cover and cook on low six to seven hours or until apples are soft.
Ingredients:
8 tart apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter soften
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter
Toss apples in large bowl with cinnamon, allspice and nutmeg. Place in
lightly greased Crockpot. Combine milk, softened butter, sugar, eggs,
vanilla, and the 1/2 cup Bisquick. Spoon over apples.
Links, information and more for you
About the author: Cindy Sanchez is the owner and editor of www.practicalkitchen.com where
Cooking Is Made Easy!
