Apple Pie Glazed With Cider Sugar Glaze Recipes

GLAZED APPLE CREAM PIE

Steps:

• In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
• Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
• Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
• Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
• In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

GLAZED FLAT APPLE PIE RECIPE - (4.5/5)

Steps:

• CRUST (NOTE: I use my food processor): In the food processor, with the blade attachment, and combine the flour and salt. Add the shortening, and pulse until the dough is crumbly and sticks together. Add the egg and vinegar and pulse until the dough is just combined. If using a pastry cutter: Combine flour and salt. Cut in shortening with a pastry blender until dough is crumbly and the size of small peas. Combine egg, water and vinegar and add to flour mixture. Mix with a fork until dough stick together. Divide the dough in half, and heap onto plastic wrap. Shape the dough into a disc and refrigerate. This can be done a day or two ahead, or even frozen for a couple of weeks. Roll out on well-floured board to desired thickness and ease into pie pan. NOTES: I find that this pie crust can be more challenging to work with, because of the egg. It tends to break apart, and needs "patching". It can be a little frustrating, but it's worth it. The end result is that the crust is very tender. Yes, you can make this pie in a traditional pie pan. The flat apple pie makes this easier to serve to larger crowds, and is easier to work with the dough. PIE FILLING: Peel, core and slice the apples (I bought an apple, corer and peeler and love how fast and easy it is to do this.) Mix the ClearJel (or flour) to the sugar and whisk together and pour over the apples. Add the spices, then the lemon juice and stir to combine. Using a half-sheet baking pan, spray with non-stick coating. Place the bottom half of the pie crust, leaving at least a 1/3" overhang. Evenly spread the apple filling and dot with small pats of butter. Roll the second crust and carefully place over the pie. Cut slots for steam with a paring knife. OPTIONAL: I like to whisk one egg with a splash of water and brush it over the top layer of the pie crust, so it will bake a beautiful golden brown. Then, I sprinkle coarse sugar on top for a crunchy texture. Place the pie on a large baking sheet (I placed mine on a baking stone) and bake at 375°F for 30 to 45 minutes, until golden brown and the apples are bubbly and caramelized. TO GLAZE THE PIE: I like to balance a cooling rack of my kitchen sink. Mix the glaze, and then spoon over the hot pie. You can also add chopped walnut pieces, but my family doesn't like nuts, so I didn't. I'll bet that's delicious!

APPLE CIDER-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Cover and bake at 325° for 2 hours., Meanwhile, in a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving. , Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, until a thermometer reads 140°, 30-35 minutes longer. Warm reserved sauce; serve with ham

CIDER GLAZE, APPLE CHIPS, AND CRYSTALLIZED GINGER

Steps:

• Combine cider and 1 cup confectioners' sugar in a small saucepan. Set over medium heat, and bring to a boil. Skim surface, removing any cider sediment that rises to the top. Reduce heat; simmer until liquid begins to thicken into a glaze, about 30 minutes.
• Heat oven to 200 degrees. Squeeze juice from lemons into a small bowl filled with cold water. Using a very sharp knife, slice the apples into rounds as thinly as possible. Place rounds in the acidulated water. Line a baking sheet with a Silpat baking mat; set sheet aside.
• Remove cider glaze from heat, and let stand until cool enough to touch. Carefully dip each apple round into the glaze, and place on the baking sheet.
• Bake the apple rounds until they turn golden and the edges have curled, about 2 hours. Transfer apples to a wire rack, and let cool until crisp. Brush with the cider glaze.
• Return cider glaze to heat. Slice ginger into 1/8-inch-thick slices crosswise, and add to cider. Cook over low heat until ginger is soft and translucent, about 30 minutes. Using a slotted spoon, transfer ginger to wire rack to cool. The liquid should have reduced to be just less than 3/4 cup.
• Return glaze to heat; whisk in remaining 3 cups confectioners' sugar. Remove from heat. To test, pour a small amount over top of cake. If glaze is too thin, let cool slightly. If it is too thick, add a little more cider. Use when desired consistency is achieved.

GLAZED APPLE PIE

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, combine sugar, flour, cinnamon, and salt.
• Blend.
• In a large bowl, combine apples, and sugar mixture.
• Stir until all slices are coated with sugar.
• Spoon into pie shell.
• Sprinkle with 2 T.
• orange juice and dot with butter.
• Cover with top crust.
• Bake 50 minutes.
• Mix glaze and spoon over pie while still hot.

GLAZED APPLE CIDER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
• Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.

FRENCH APPLE PIE WITH A FROSTING GLAZE TOP

Steps:

• TIP:( Use your favorite baking apples a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
• For the filling*: Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
• For Crust:.
• Combine the flour, salt and sugar, cinnamon in a food processor. Add the butter and shortening, and pulse until mixture forms coarse crumbs. Add 2 tablespoons of ice water to the flour mixture. With the machine running, add additional water, a tablespoon at a time, until clumps form. Mold the dough into two balls, shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.
• On a lightly floured surface, roll out the remaining dough into a 13-inch round. Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, leaving a 1-inch rim of dough. Fold that under and crimp the edges with your fingers or a fork. Slit the top crust with a knife a few times to let the steam escape. Or you can use a refigerated pie crust mix from the store.
• This pie crust is a lot easier to roll after it has chilled for two hours. It then absorbs less flour when rolled. The lemon juice will tenderize the gluten while baking--there is no need for any special precaution in rolling. The large circle of dough can be easily manipulated into the pan by first folding it in four, and then unfolding right in the pan, where the pan provides support. Your recipe directs the filling to be cooked and added to the rolled dough without saying anything about any cooling time. Using a hot filling makes the pastry get soggy in the oven.
• For the filling: Ingredients:.
• TIP:( Use your favorite baking apples - a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
• 1 teaspoon baking soda.
• 1 cup all-purpose flour.
• 2 2/3 cups apple cider reduced * see below.
• 1 to 1-1/2 cup golden raisins seedless raisins soak in about 1/3 cup apple cider about 4 hours or overnight mix untill raisins are plunp. or Combine raisins and cider in a small microwave-safe bowl; microwave at HIGH for 1 minute or so until raisins are plump. Set aside.
• *2 2/3 cups apple cider (reduced to about 2/3 cup) For the filling:.
• Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
• 1. Preheat oven to 350 deg F.
• 2. Combine 1/4 cup butter, white sugar, salt, cinnamon, nutmeg, soda, flour, cider raisins, apples, 1 teaspoon vanilla, and I Add a little lemon juice to enhance their flavor. in the order given. and add the apple cider (reduced to about 2/3 cup) in a bowl mix will, Pour into pie pan.
• 3. The remaining dough, Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, Slit the top crust with a knife a few times to let the steam escape.
• Cover the rim of the crust with foil if it darkens too quickly.
• And my only suggestion here, is to put it on a foil-covered baking sheet may bubbled over the side of the pie plate.
• 4. Bake for 45 minutes at 350 degrees F.
• 5. Cool on a wire rack after cool put it in the refrigerate for about 25-30 minute.
• 6. Ensure the pie is very cool before the glaze is drizzled on. Put it back in the refrigerate so the glaze set up, Now serving time.
• To make frosting Glaze:.
• Vanilla Glaze Yield:1 cup " This is Great on Apple Cookies! as will".
• Ingredients:.
• 1 1/2 cups confectioners' sugar.
• 2 1/2 teaspoons milk.
• 1/8 teaspoon salt.
• 1/4 teaspoon vanilla extract.
• 1 teaspoon butter.
• Directions:.
• 1. Melt the butter and add to rest of ingredients. Mix until creamy.
• I found the glaze a too thick- albeit pretty- when I added the minimal amount of milk. After switching it to tablespoons, it turned out a nice glaze consistency. I also added a teaspoon of cinnamon and poured it over pie.
• NOTE: Golden Delicious apples ARE Not related to Red Delicious, they are Best for snacking and in salads. They are poor as a baking apples.

MAPLE-GLAZED APPLE PIE

Steps:

• Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. , In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. , Meanwhile, bring syrup to a gentle boil in a small saucepan. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.