Applepiealamode Recipes

GRANDMA'S APPLE PIE 'ALA MODE' MOONSHINE

Steps:

• Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar, and brown sugar to a boil in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely.
• Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.

APPLES, NO PIE, A LA MODE

Steps:

• Heat a skillet over medium to medium-high heat. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook another 2 minutes. Spoon apples into dessert dishes and top with ice cream and whipped cream. Garnish whipped cream with a pinch more cinnamon or nutmeg.

APPLE PIE A LA MODE

Steps:

• Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm., Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.

SALTED CARAMEL APPLE PIE A LA MODE

Steps:

• Blend flour and 1 teaspoon Diamond Crystal® Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
• Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal® Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
• Preheat oven to 425 degrees F (220 degrees C).
• Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
• Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
• Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
• Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
• Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal® Coarse Sea Salt over the caramel sauce.

NEELY'S FRIED APPLE PIE A LA MODE

Steps:

• To a large saute pan over medium heat, melt the butter. Stir in the brown sugar, and the apples and saute until they are tender, about 5 to 6 minutes. Drizzle in the maple syrup, lemon juice, cinnamon, ginger, and nutmeg. Continue cooking for 5 minutes more until the apples are completely softened. Remove them from the pan and allow them to cool while you prepare the dough.
• Roll out both pieces of pie dough onto a floured surface. Cut out eight 6-inch circles and lay them out onto a parchment-lined sheet tray. Put a heaping tablespoon of the apple pie filling into the center of each round Fold the circles in half and seal their edges with the tines of a fork.
• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Whisk together the sugar and cinnamon in a small bowl and reserve.
• Fry the pies, 3 at a time, in the hot peanut oil until they are golden brown and crisp, about 3 minutes. Transfer the finished pies to a paper towel-lined sheet tray. Once they are cool, toss them in the cinnamon sugar and serve with vanilla ice cream.

GRANDMA'S APPLE PIE

Steps:

• Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.