Apple Pie Rings Recipes

APPLE RING PIES

Steps:

• Preheat oven to 375 degrees F. Line 2 baking sheets with parchment. Microwave the butter, brown sugar and cinnamon in a medium microwave-safe bowl until melted, about 1 minute.
• Cut the apples, crosswise, into slices between 1/4-and-1/2-inch thick, using only full size slices from the center of the apple. You should get 4 slices from each apple, each about 2 inches in diameter. Remove the cores from the apples with a small round cutter or apple corer to make rings. Add the apples to the butter mixture and turn to coat well, taking care not to break the slices.
• Unroll the pie crusts and roll each on a floured surface into 13-inch rounds. Use a 4 inch round cutter to cut 8 rounds from each piece of dough (gathering the scraps and rerolling the dough as needed). (See Cook's Note.) Arrange half of the rounds on the prepared baking sheets and brush all over with the egg. Center an apple slice on each round and spoon any juices left in the bowl in the center of the slice. Place a caramel piece in the center of each slice.
• Lay the remaining dough rounds over each apple slice and press the edges gently to seal, then crimp the edges with a fork. Cut small slits in the dough for air vents. Brush the tops with beaten egg and sprinkle generously with granulated sugar.
• Bake, rotating the trays from top to bottom halfway through baking time, until the crust is golden brown and crisp,18 to 20 minutes. Cool on the baking sheet at least 15 minutes before serving.

GLAZED APPLE RINGS

Steps:

• Melt butter in 10-inch skillet over medium heat. Cook several apple rings at a time in butter, turing once, until golden brown. (Add more butter if necessary.)
• Return all apple rings to skillet. Mix wine, lemon juice, ginger and cinnamon; pour over apples. Sprinkle with sugar. Cover and cook over medium heat about 5 minutes or just unitl apples are tender and glazed. Serve warm with whipped cream.

BRANDIED APPLE RINGS

Steps:

• Place apple rings in a bowl and pour in enough water to cover. Add lemon juice to water.
• Bring sugar and 3 cups water to a boil in a large saucepan; cook and stir until sugar dissolves, about 5 minutes. Add apples to sugar-water mixture and return to a boil. Reduce heat to medium-low and simmer until apples are tender, about 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple rings into hot, sterilized jars, filling to within 1/4 inch of the top. Keep syrup in the saucepan.
• Bring the syrup back to a boil and add brandy; cook and stir until heated through, 2 to 3 minutes. Ladle the syrup over apple rings, filling the jars to within 1/4 inch of the top.
• Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BAKED APPLE RINGS

Steps:

• Preheat oven to 400 deg F.
• Core and slice apples into 1/2" rings. place in shallow baking dish.
• In saucepan, combine and heat remaining ingredients until simmering.
• Pour over apples and bake 15 minutes or until tender, turning to baste once or twice.
• If desired, place with red-hot candies put in the center of each ring.