BAKING APPLE PIE FROM FROZEN RECIPES

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HOW TO MAKE APPLE PIE FROM SCRATCH | APPLE PIE RECIPE ...



How to Make Apple Pie From Scratch | Apple Pie Recipe ... image

Provided by Food Network Kitchen

Categories     dessert

Total Time 3 hours 30 minutes

Prep Time 1 hours 30 minutes

Cook Time 2 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten

Steps:

  • Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
  • Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
  • In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
  • Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
  • In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
  • Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
  • Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
  • Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
  • Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

HOW TO MAKE THE EASIEST APPLE PIE - KITCHN



How to Make the Easiest Apple Pie - Kitchn image

An easy, foolproof recipe for when you want a warm slice of apple pie as soon as possible.

Provided by Meghan Splawn

Categories     Baked good

Total Time 5100S

Prep Time 1500S

Cook Time 3600S

Yield 8

Number Of Ingredients 11

4 pounds large apples — a mixture of tart apples, such as Granny Smith, and sweeter apples, such as Pink Lady, works well
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
1 (14- to 16-ounce) package prepared pie crusts, thawed if frozen
1 large egg
1 teaspoon water
1 tablespoon coarse sugar, such as demerara

Steps:

  • Peel and slice the apples. Peel the apples. Cut off large sections of the apple around the core, then slice each section into 1/4-inch thick half-moons. You need about 3 pounds of apple slices, or about 8 cups.
  • Toss the apples with the sugar and set aside to drain. Transfer the apples to a large bowl, sprinkle with the granulated sugar, and toss to combine, making sure there are no pockets of sugar in the bottom of the bowl. Transfer the sugar-coated apples to a colander, set the colander in the bowl, and set aside while preparing the dough and the rest of the ingredients, about 30 minutes.
  • Heat the oven to 400ºF and prepare the pie dough. Arrange a rack in the middle of the oven and heat the oven to 400°F. Place a baking sheet in the oven while it is heating. Unroll one of the pie doughs and transfer to a 9-inch standard pie pan. Press the dough into the bottom and up the sides of the pie plate, being careful not to puncture the dough. Unroll the second pie dough onto a lightly floured work surface. Use a paring knife to make 5 to 6 large vent holes in this top crust. Transfer to a baking sheet. Refrigerate the pie shell and top crust while making the filling.
  • Coat the apples with the cornstarch and spices. Remove the colander from the bowl and pour off the accumulated liquid. Transfer the apples to the now-empty bowl. Add the cornstarch, lemon juice, cinnamon, cardamom, and salt. Toss by hand to coat.
  • Egg wash the pie shell. Whisk together the egg and water with a fork in small bowl to make an egg wash. Brush the inside of the pie crust with some of the wash to coat.
  • Layer the apples in the bottom crust. Instead of dumping the apples into the crust, spend a few minutes laying and stacking the apple slices into the bottom pie crust. Don’t worry about making things perfectly level, but avoid large gaps and you’re less likely to get a shrunken filling and domed crust. The apples will be slightly taller than the pie pan. Discard any liquid left in the bottom of the bowl.
  • Seal the top and bottom crusts. Lift the vented crust onto the filling and lightly press it down onto the apples. Pinch the edges of the pie dough to seal the top and bottom crusts together using your fingers or the tines of a fork.
  • Brush the top crust with egg wash and sprinkle with sugar. Brush the top and edges of the pie with egg wash and sprinkle with the coarse sugar.
  • Bake the pie 40 to 45 minutes. Bake the pie on the preheated baking sheet until the filling is bubbling, 40 to 45 minutes. If the edges of the pie crust are browning too quickly, cover the edges with foil during the last 10 minutes of baking.
  • Cool before slicing. Transfer the baked pie to a wire cooling rack and cool completely before slicing, about 4 hours.

Nutrition Facts : SaturatedFatContent 5.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 49.3 g, SugarContent 19.9 g, ServingSize Serves 8, ProteinContent 2.4 g, FatContent 14.1 g, Calories 331 cal, SodiumContent 227.1 mg, FiberContent 1.2 g, CholesterolContent 0 mg

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HOW TO MAKE APPLE PIE FROM SCRATCH | APPLE PIE RECIPE ...
From foodnetwork.com
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Total Time 3 hours 30 minutes
Category dessert
  • Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
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