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(for the pie dough)
1 1/4 cups all-purpose flour
1/4 t fine sea salt
8 T cold unsalted butter, cut into 1/2"
1/4 cup ice water
(for the apple filling)
2 T unsalted butter
14 oz. peeled and diced apples
1 t vanilla extract
1/2 cup packed dark brown sugar
1 1/2 t ground cinnamon
1/2 t freshly grated nutmeg
1/2 t fine sea salt
3 T granulated sugar
2 T all-purpose flour
(for the butterscotch filling)
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 packed dark brown sugar
1/2 t fine sea salt
1/4 cup cornstarch
2 large egg yolks
1 T unsalted butter
2 t vanilla extract
(for the topping)
1 cup heavy cream
1/4 cup granulated sugar
1 t vanilla extract (optional)
ground cinnamon for sprinkling
[how to make]
(for the pie dough)
*Cut the butter into 1/2" and toss it in the flour/salt mixture to coat before adding the whole thing to the food processor.
*Pulse the mixture in 3-second bursts until the butter becomes the desired size.
*Add the water little by little until the dough holds together.
*Form the dough into a disk and wrap tightly in plastic wrap.
*Refrigerate for at least 30 minutes before using.
*Preheat the oven to 425 degrees.
*Roll out the dough into a 12" circle and line 9" pie pan with it.
*Line with parchment paper and add baking weights on top of the paper.
*Put this in the oven and bake for about 15 minutes.
(for the apple filling)
*In a medium pot, melt the butter over medium heat.
*Add the apples, tossing to coat with the butter.
*Add the vanilla, brown sugar, cinnamon, nutmeg, and salt, stir to combine, and cook, stirring occasionally, until sugar dissolves and the apples start to soften, 3 to 4 minutes.
*In a small bowl, whisk the granulated sugar and flour to combine.
*Stir into the apple mixture and cook, stirring constantly, until the mixture thickens, 2 to 3 minutes.
*Remove from the heat and let the filling cool completely.
*Preheat the oven to 400 degrees.
*Place the parbaked pie crust on a parchment-lined baking sheet.
*Pour in the cooled apple filling and spread into an even layer.
*Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes. Cool completely.
(for the butterscotch filling)
*In a medium pot, bring the milk and cream to a simmer over medium heat.
*Meanwhile, in a medium heatproof bowl, whisk the brown sugar, salt, and cornstarch together to combine.
*When the milk mixture is simmering, whisk the egg yolks into the sugar mixture and whisk well to combine.
*Pour in about 1/4 of the hot milk mixture to temper the yolks, whisking constantly.
*Return this mixture to the pot and cook over medium-low heat, stirring constantly with a silicone spatula, until it is very thick and large bubbles break the surface, 3 to 4 minutes.
*Remove from the heat and stir in the butter and vanilla.
*Strain the pudding through a fine-mesh sieve onto the cooled apple filling and spread into an even layer.
*Cover with plastic wrap placed directly against the surface and refrigerate until set, at least 1 hour or up to 24 hours.
(for the topping)
*In a bowl of a stand mixer fitted with the whip attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes.
*Increase the speed to medium and add the sugar in a slow, steady stream, then continue to whip to medium peaks. (Add vanilla, if using.)
*When ready to serve, spread, spoon, or pipe the whipped cream on top of the pie.
*Garnish with a sprinkle of cinnamon.
-makes 8-
Note: I found this recipe in "The Book on Pie" by Erin Joanne McDowell.
Labels: Apple pie recipe, pie recipe
(for the dough)
2 1/2 cups all-purpose flour
1 t kosher salt
1 cup cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice-cold water
(for the filling)
1 1/2 lbs. (about 3 medium) Gala apples, peeled and cut into 1/2" pieces
1 cup fresh raspberries
1/2 cup granulated sugar
1 T fresh lemon juice
3/4 t apple pie spice
pinch of kosher salt
1/4 cup all-purpose flour
1 large egg
1 T water
1 T turbinado sugar
[how to make]
(for the dough)
*In bowl, combine flour and salt.
*Add butter and cut in, using 2 forks, until butter is in large pea-size chunks.
*Drizzle ice water over flour and gently mix with hands just until no dry patches remain and mixture holds together when squeezed.
*Divide dough in half; wrap each half with plastic wrap and flatten into disks.
Chill 1 hour to 24 hours.
*Preheat oven to 425 degrees.
*Working with 1 disk at a time on lightly floured work surface.
*Roll dough to 1/4" thick.
*Cut into six 4" rounds; reserve scraps.
*Press dough rounds into cups of 12-cup standard-size muffin pan.
*Roll out scrape to 1/4" thick; cut into strips, 1/3" thick by 3" long; place on baking sheet.
*Chill muffin pan and strips.
(for the filling)
*In large bowl, toss together apples, raspberries, granulated sugar, lemon juice, apple pie spice, salt, and flour.
*Transfer to muffin cups, packing apples in tightly and dividing evenly among cups.
*Use strip to form lattice pattern on each muffin cup, trimming ends and pressing to adhere as needed.
*Whisk together egg and water in bowl.
*Lightly brush lattice strips with egg mixture.
*Sprinkle pies with turbinado sugar, dividing evenly.
*Bake until crusts are deep golden brown and filling is bubbly, 30 to 35 minutes.
*Let cool completely in pan.
-makes 12-
Note: I adapted the recipe from "Womansday" magazine.
Labels: Apple pie recipe, mini pie recipe, pie recipe
(for the crust)
1 cup plus 2 T all purpose flour
3/4 t salt
3/4 t sugar
3 T cold unsalted butter, cut into 1/2"
3 1/2 T cold vegetable shortening, cut into small pieces
3 T ice water
(for the filling)
2 T lemon juice
1 cup sugar
2 T plus 1/2 cup flour
1 t ground cinnamon
4 large green apples, peeled, cored and sliced
1/2 stick butter, cut into small pieces
[how to make]
(for the crust)
*In a food processor, pulse the flour, salt and sugar until mixed.
*Add the butter and shortening and pulse until the mixture resembles coarse meal with particles the size of peas.
*Drizzle the ice water evenly over the mixture and pulse 8 to 12 times, until the dough forms small clumps.
*Turn out the dough onto a work surface.
*Gather the dough together and flatten it into a disk.
*Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight.
*Place the disk of chilled dough on a lightly floured surface and flour the top of the dough.
*Roll out the round of dough from the center until it reaches a diameter of about 12".
*Fold the dough round in half; center it over the pie pan and unfold it.
*Gently press the dough against the bottom and sides.
*Fold the overhanging dough under and crimp decoratively.
*Refrigerate the pie shell for at least 30 minutes.
(for the filling)
*Preheat the oven to 425 degrees.
*In a large bowl place the lemon juice, 1/2 cup of sugar, 2 T of flour and the cinnamon.
*Mix the ingredients together.
*Add the apples and gently toss them in.
*In a medium bowl place 1/2 cup of sugar and 1/2 cup of flour, and mix them together.
*Add the butter and cut it in with a pastry blender so that the mixture is crumbly.
*Place the apple mixture in the pie shell.
*Sprinkle the crumbled butter mixture on top.
*Place the pie in a large paper bad.
*Fold the opening over twice and secure each end with a paper clip.
*Place the bag in the center of the oven and bake the pie for 1 hour (do not open the oven during this time).
*Remove the pie from the oven, cut open the paper bag and let the pie cool on a rack.
-serves 8-
Labels: Apple pie recipe, pie recipe
(for the crust)
1/3 cup melted butter
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
(for the filling)
3 eggs, beaten
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/4 cup melted butter
2 T flour
2 1/2 T rum
1 t ground cinnamon
1/8 t salt
1 cup chopped pecans
1 large banana, cut into cubes
1/2 cup mini semi-sweet chocolate chips
[how to make]
(for the crust)
*In a food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal.
*Press graham cracker mixture into a 10" pie pan.
*Chill the crust in the refrigerator for an hour.
(for the filling)
*Preheat the oven to 350 degrees.
*Beat together all the ingredients except for pecans and a banana with electric mixer.
*Fold in chopped pecans and banana.
*Pour into a chilled pie crust, and sprinkle mini chocolate chips.
*Bake in the oven for 45 to 55 minutes until filling is set.
*Let cool at least 2 hours before garnishing and cutting.
*Serve with whipped cream or vanilla ice cream, if you wish.
-makes 10 to 12-
Note: The filling recipe was made by Jeanne L. Gray.
Labels: Apple pie recipe, banana chocolate chip pecan pie recipe, pecan pie recipe
(for the dough)
4 1/2 flour
2 t salt
2 T sugar
1/2 cup cold shortening
1 cup cold butter, cut into 1/2" cubes
1 1/2 T cider vinegar
8~12 T ice water
(for the filling)
1/2 raisins
1 cup rum, brandy or water
1/4 cup butter
4 large tart apples, peeled, cored, and dived into 1/4" pieces
2 T dark brown sugar
1/2 t cinnamon
1/4 t salt
1 cup toasted pecan pieces
1 beaten egg
coarse sugar for ganishing
[how to make]
(for the dough)
*Whisk together the flour, salt and sugar in a large bowl.
*Add the shortening and incorporate using a pastry cutter or fork.(The dough will look like moist sand.)
*Cut in the butter just until it is reduced to pea-size pieces.
*Sprinkle the vinegar and 8 T water over the mixture, and stir together until the ingredients are combined to form a dough.
*Remove the dough to a lightly floured surface and knead a few times until it comes together in a single mass. (If the dough is too crumbly and dry, gently work in additional water, 1 T at a time.)
*Mold the dough into a disk roughly 6"to 8" in diameter.
*Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
(for the filling)
*In a small saucepan, combine the raisins with the rum, brandy or water, and heat over medium heat until the raisins are softened and plump. (Drain the raisins before adding to the apples.)
*In a large skillet over medium heat, melt the butter.
*Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple starts to soften, 3 to 4 minutes. (The slices should still be crisp.)
*Remove from heat and stir in the raisins and toasted pecans.
*Spread the apple mixture into a baking sheet to stop the cooking process and allow the apples to cool quickly, then cover and refrigerate until needed.
*Divide the prepared pie dough into 12 even pieces, and shape each into a small disk.
*On a lightly floured board, carefully roll each piece into a circle about 6" in diameter and about 1/8" thick.
*The dough will be flaky and will probably crack on the edges; without working the dough too much, gently mold the dough with your hands as it is rolled to form as perfect a circle as possible.
*Carefully set the circle aside and continue rolling until all of the circles are formed.
*Brush the inside of each circle with a very light coating of beaten egg, going all the way to the edge of the circle.
*Place roughly 1/4" cup of the apple filling in the center of each circle, slightly off to one side, but leaving a 1" border around the edge on one side.
*Carefully fold over half of the dough, lining the edges folded over to keep it from cracking.
*Gently press the edges down with the times of a fork to seal the pie.
*Place the prepared pies on 2 parchment-lined baking sheets and refrigerate them, uncovered, for 30 minutes.
*Heat the oven to 400 degrees.
*Remove the chilled pies and brush them with the egg wash.
*Use a small knife to slash 2 to 3 small steam vents in the top of each pie.
*Dust each pie with a sprinkling of coarse sugar.
*Bake the pies, 1 sheet at a time until the pastry is puffed and golden brown, 20 to 25 minutes. (Refrigerate the other sheet until ready to bake.)
*Rotate the pies halfway through baking for even coloring.
*Cool on rack.
(The pies can be served warm or at room temperature.)
-makes 12 -
Note: This recipe came from Noelle Carter in the Los Angeles Times.
Labels: apple hand pie recipe, Apple pie recipe, hand pie recipe
(for the pie crust)
2 1/2 cups all purpose flour
1 t table salt
2 T sugar
12 T cold unsalted butter, cut into 1/4" chunks
1/2 cup chilled vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water
(for the filling)
4 medium size apples, peeled and sliced
1 cup cranberries
1/2 cup golden raisins
1/2 cup chopped pecans or walnuts
1 cup sugar
2/3 cup brown sugar
4 T flour
1 t cinnamon
1/4 t nutmeg
3 T butter
(for the topping)
1 T sugar
1/2 t cinnamon
[how to make]
(for the pie crust)
*Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
*Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds.
*Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
*Add remaining cup flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses.
*Empty mixture into medium bowl.
*Sprinkle vodka and water over mixture.
*With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
*Divide dough into two even balls and flatten each into 4" disk.
*Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
(for the filling and topping)
*Mix all ingredients, except butter.
*Take out the dough from the fridge one at a time.
*Roll it out larger than the pie plate, and transfer to the pie dish.
*Pour the filling in prepared pie crust.
*Dot with butter.
*Roll out the second dough to fit the plate.
*Using a small cutter, cut out several shapes from the dough for decoration.
*Gently place the crust over the filling and seal it decoratively.
*Sprinkle with a mixture sugar and cinnamon.
*Bake at 400 degrees until done, about 45 minutes.
*Serve with vanilla ice cream.
-makes8-
Note: I used a double-crust pie recipe from "Cook's Illustrated", and the filling recipe from Barbara Lamp.
Labels: Apple pie recipe, cranberry pie recipe, fruit pie recipe, pie recipe
Labels: Apple pie recipe, Berry Apple-Butter Pie recipe, fruit pie recipe
(for crust)
1 cup all purpose flour
1 T sugar
1/2 t table salt
2 T vegetable shortening, chilled
6 T cold unsalted butter, cut into 1/4" pieces
3 to 4 T ice water
(for filling)
1/2 cup apple cider
1/3 cup maple syrup
2 T fresh lemon juice
2 t cornstarch
1/8 t ground cinnamon
2 T unsalted butter
2 1/2 lbs sweet apples and tart apples, peeled, cored, halved, and cut into 1/2" thick wedges
1 egg white, lightly beatedn
2 t sugar
>how to make<
(for crust)
*Pulse flour, sugar, and salt in food processor until combined.
*Add shortening and process until mixture has texture of coarse sand, about ten 1 second pulses.
*Scatter butter peices over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 second pulses.
*Transfer mixture to medium bowl.
*Sprinkle 3 T ice water over mixture.
*With blade of rubber spatula, use folding motion to mix.
*Press down on dough with broad side of spatula until dough sticks together, adding up to 1 T ore ice water if dough does not come together.
*Turn dough out onto sheet of plastic wrap and flatten into 4" disk.
*Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out.
(If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)
(for filling)
*Heat oven to 500 degrees.
*Whisk cider, syrup, lemon juice, cornstarch, and cinnamon together in medium bowl until smooth.
*Heat butter in 12" heatproof skillet olver medium high heat.
When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes.
*Remove pan from heat, add cider mixture, and gently stir until apples are well coated.
*Set aside to cool slightly.
(for assembling)
*Roll out dough on lightly floured work surface, or between 2 large sheetsof plastic wrap, to 11" circle.
*Roll dough loosely around rolling pin and unroll over apple filling.
*Brush dough with egg white and sprinkle with sugar.
*With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts.
*Bake until apples are tender and crust is a deep golden brown, about 20 minutes.
*Let cool 15 minutes; serve.
-serves 6-
Note: I found this recipe in "America's Test Kitchen".
Labels: Apple pie recipe, pie recipe, sikillet apple pie recipe
-Pie dough for two 9" crust-
2 cups all purpose flour
1/2 cup lard
2 1/2 T unsalted butter
1/2 t salt
about 1/2 cup iced water
-Apple filling-
7 large Granny Smith apples, peeled and cored
1 cup sugar
3 T quick cooking tapioca
1 t ground cinnamon
1/2 t salt
juice of 1/2 lemon
1 T heavy cream
1 large egg
-Caramel Topping-
1/2 cup packed brown sugar
4 T unsalted butter
2 T heavy cream
1/2 cup pecan halves
>how to make<
(Pie dough)
*In a large bowl, combine the flour with the lard, butter and salt.
*Mix lightly with your fingertips until the dough forms grape-sized pieces.
*Stir in the iced water.
*Lightly knead, handling the dough as little as possible, until the dough forms a ball.
*Add a little more water if necessary.
*Transfer to a plastic bag and shape into a log.
*Seal the bag, pressing out any sir, and chill 1 hour or as long as 3 days.
*The pie dough can be frozen for as long as a week.
*Butter and flour a 9" glass pie plate.
*On a lightly floured surfece, roll out half the dough to a 12" round about 1/8 thick.
*Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching.
*Chill for 30 minutes.
(Filling)
*Roughly chop the apples into small pieces, about the size of lima beans.
(The apples should measure about 9 cups chopped.)
*Combine with athe sugar, tapioca, cinnamon, salt and lemon juice in a large bowl.
*Set aside until the juiced begin to run, 10 to 15 minutes.
*Meanwhile, beat together the cream and egg to make a glaze and brush over the edges of the bottom crust.
*Mound the apple filling in the pie shell.
*Roll out the remaining doough to a large round about 1/8" thick.
*Place over the filling and seal the edges together by gently pressing together.
*Brush the top with the remaining egg glaze.
*Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust.
*Cut 5 or 6 slits in a spoke pattern, beginning 1/2" from the center hole and ending 1/2" from the outside edge.
*Chill for 30 minutes before baking.
*Preheat the oven to 425 degrees.
*Place the pie plate on a cookie sheet and bake 10 to 15 minutes, or until the top is golden brown.
*Reduce the heat to 300 degrees and continue baking until the juices visible in the center are thick and bubbly, about 1 hour.
(If the edges are browning too quickly, cover with aluminum foil.)
(Caramel topping)
*Combine the brown sugar, butter and cream in a small saucepan.
*Bring to a boil and cook for 2 minutes.
*Remove from the heat and stir in the pecan halves.
*Spoon the hot caramel over the top of the pie to coat and return to the oven.
*Bake 5 minutes longer, or until the caramel sets.
*Cool on a rack before serving.
Labels: Apple pie recipe, Caramel topping, Double crust pie
