METHOD HONEYCRISP APPLE RECIPES

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HONEY CRISP APPLE PIE | JUST A PINCH RECIPES



Honey Crisp Apple Pie | Just A Pinch Recipes image

These apples were a gift from my neighbor. Since I already had 2 pounds of sliced apples in the fridge, I decided to use these in a pie. I had never used Honey Crisp in a pie , so this was a bit of an experiment that went very well. My husband loved this pie. He had sort of hinted that he would like one so I surprised him with this tasty edition. I didn't even use butter like I usually do when I make an apple pie and it was still great. These apples are a cross between Macoun & Honey gold, & are considered as an all purpose apple. They have a crisp sweet & slightly tart bite. Delicious

Provided by Rose Mary Mogan @cookinginillinois

Categories     Pies

Prep Time 30 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 9

8 medium honey crisp apples washed,peeled cored, & sliced thinly
2 1/2 tablespoon(s) lemon juice
3/4 cup(s) granulated sugar
1/2 teaspoon(s) ground nutmeg
1 1/2 teaspoon(s) ground cinnamon
3 tablespoon(s) all purpose flour
2 - refrigerated pie crust,room temprature or use homemade
3 tablespoon(s) evaported milk
1 1/2 tablespoon(s) white decorator sugar crystals or use regular sugar

Steps:

  • Preheat oven to 425 degrees F. Wash peel core and slice apples into thin slices. This is basice Apple Pie recipe. I did a bit of research to learn about these delicious tasting apples, and found they are considered an all purpose apple, so they worked great in my pie, and are great in cakes as well.
  • Add apples to a large bowl. Then combine sugar and spices with flour in a separate bowl and stir to blend together.
  • Pour sugar mixture over apples, and stir to blend in then sprinkle with the lemon juice and stir till thoroughly mixed together.
  • Unroll pie crust and position into a 9 inch glass pie plate. Press down to conform to pie dish.
  • Fill pie crust with sliced apple mixture. Then top with second crust. Tuck the edge of top crust to the bottom edge of the base crust then crump together.
  • Now brush top of crust with evaporated milk or an egg wash. Make 5 or 6 slits in top of crust so steam can escape during cooking. Then sprinkle top with decorators sugar.
  • Place pie plate on a shallow baking sheet to catch any potential drips during baking. Then place in preheated 425 degree oven and bake for 20 minutes. After 20 minutes, you may want to cover the edge of pie with aluminum foil to prevent over browning of the edges. Then continue baking for an additional 30 minutes, or until top crust is golden brown.
  • Remove pie from oven and allow pie to cool for at least a few hours before cutting. Serve plain as is or with your favorite ice cream.

BETTY CROCKER APPLE PIE - FOOD FANATIC



Betty Crocker Apple Pie - Food Fanatic image

This Betty Crocker Apple Pie recipe produces a golden, flaky crust and a warm and comforting filling with a delicious hint of spice. It's perfect served warm on cooler days or cold with ice cream in summer.

Total Time 2 hours 20 minutes

Prep Time 45 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening, plus 2 tablespoons
4 tablespoons cold water
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 apples, (tart) thinly sliced
2 tablespoons butter

Steps:

  • Using a large mixing bowl, combine 2 cups of flour with 1 tsp salt. Cut in the shortening and either use a food processor or your hands, until the mixture formed is flaky and the size of small peas. Sprinkle with cold water, 1 tbsp at a time, using a fork to toss the mixture until all of the flour is moistened. If necessary, add 1-2 tsp more water. Gather your pastry into a ball and divide it in half. Lightly flour a surface and shape each half into flattened rounds, wrapping each in plastic wrap. Refrigerate for about 45 minutes or until the dough is firm and cold, yet pliable. If you have refrigerated it too long, allow it to soften before working. A firm yet pliable dough helps to create a lovely, flaky crust. Pre-heat your oven to 425 deg F. Flour a rolling pin and roll out one pastry round until it is no thicker than 2 inches, and is not larger than an upside down 9-inch pie plate. Fold the pastry into fourths and position into the plate. Unfold and shape into the pie plate, pressing firmly against the bottom and sides of the pastry.  In a large mixing bowl, combine sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 tsp salt. Stir in the apples and transfer the filling mixture into the pastry-lined pie dish. Dot with butter. Using scissors, trim away pastry that is overhanging the side of the dish, about 1/2 inch from the rim of the dish. Lightly flour your rolling pin and roll the other round of pastry, again folding into fourths. Using a sharp knife, cut slits into the pastry so that steam can escape while baking. Unfold the pastry over the filling and use a knife to trim away any overhung pastry, 1 inch from the rim.  Fold the top pastry down over the lower edge and press to seal. You can flute the edge or use a fork to crimp it closed. To prevent the edges from browning too much, cover them with 3-inch strips of foil which can be removed during the last 15 minutes of baking. Bake for about 40-50 minutes or until the pie crust is browned and juice from the fillings has started to bubble through the crust. Serve warm with a scoop of ice cream.

Nutrition Facts : ServingSize 1 serving, Calories 336 calories, FatContent 20 g, CarbohydrateContent 35 g, FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 3 g, SodiumContent 328 mg, SugarContent 8 g

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