9 Cup Holiday Apple Pie Recipes

HOLIDAY FRUIT PIE

Steps:

• Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly., In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

FRESH APPLE PIE

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.

SUNDAY'S APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
• Place sliced apples in a large bowl. In a small bowl, combine sugar, cinnamon, and flour. Stir well and pour mixture over apples. Cut half of butter into small pieces and add to apples. Toss apples until thoroughly coated.
• Roll out pastry to fit an 8- or 9-inch pie plate. Roll out top crust and set aside. Pour apples into pastry-lined pie pan.
• Dot apples with remaining butter. Place second pastry on top. Seal edges and cut steam vents in top crust.
• Bake in preheated oven on the baking sheet until apple filling is bubbly and crust is golden brown, 50 minutes to 1 hour.

HOLIDAY APPLE PIE

Steps:

• Preheat oven to 425 F.
• Place bottom layer of pie pastry into a 9" pie plate and set aside.
• Cut up butter into small pieces and set aside in a small dish at room temperature.
• Combine apple slices with lemon juice, sugar, flour, apple pie seasoning, and salt, mixing gently to combine well, but without crushing the apple slices.
• Pour filling into pie plate.
• Sprinkle the butter pieces over the top evenly.
• Top pie with top layer of the pie pastry, crimping and sealing edges decoratively.
• Combine egg yolk and water and brush over entire surface of the pie with a pastry brush.
• Cut a few slits in the top crust to allow venting of steam.
• Set a foil lined cookie sheet on the bottom rack of your oven and set the pie on the center rack of your oven (the extra pan will help catch any drips).
• Bake for 15 minutes at 425F.
• Lower the oven temperature to 350 F and bake another 40-45 minutes, or until the crust is golden brown and the filling is starting to bubble.
• Let cool before slicing as this will be boiling hot when fresh from the oven (you may serve pie warm or cold).
• NOTE: I check the pie about halfway through the baking process and if the crust edges are getting too brown, I set a pie ring on top; If you don't have a pie ring, you can make one using foil.

HOLIDAY APPLE CRANBERRY LAYER PIE

Steps:

• In a saucepan over medium heat stir in 3/4 cup sugar and cranberry juice, add in the cranberries and bring to a simmer.
• Reduce heat and simmer for about 25 minutes or until almost all the liquid is absorbed, stirring often; cool (this can be made up to 2 days ahead and chilled).
• In a bowl, toss the sliced apples with lemon juice.
• Then add in flour, 1 teaspoon cinnamon and 3/4 cup sugar; toss well to blend.
• Set oven to 400 degrees (bottom oven rack).
• Roll out the pastry dough and fit into bottom of a 9 or 10-inch glass pie plate (trim the overhang to 1-inch).
• Brush the top of the bottom crust lightly with egg white to prevent a soggy cust.
• Spread the cranberry mixture over the bottom crust, then top with the apple mixture.
• Dot with butter pieces.
• Place the top pastry over the apples.
• Press the crust edges together to seal, then flute.
• Cut a 1-inch slit on top of the pastry.
• Mix the 2 tablespoons sugar with 1/2 teaspoon cinnamon in a small bowl or cup.
• Brush with milk and then sprinkle with sugar/cinnamon.
• Place the pie on a cookie sheet to catch any spills.
• Bake in a 400 degree oven for 15 minutes.
• Reduce heat to 375 and continue baking for about 50 minutes, or until the crust is golden brown.
• Serve warm or at room temperature with vanilla ice cream.
• Delicious!