Christmas Apple Pie Recipes

OLD-FASHIONED APPLE PIE

Old-Fashioned Apple Pie image

The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even sweeter, serve it with a scoop of vanilla ice cream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 10

Ingredients

2 tablespoons all-purpose flour, plus more for dusting
Pate Brisee (Pie Dough)
12 Granny Smith apples, peeled, cored, and sliced
3/4 cup sugar, plus additional for pie top
Zest and juice of 1 lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
2 tablespoons unsalted butter
1 large egg, beaten

Steps:

Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

BILL YOSSE'S WHITE HOUSE APPLE PIE

Bill Yosse's White House Apple Pie image

Came across this in The Seattle Times. Pie without an exquisite crust is simply not the real thing. They said, "White House pastry chef Bill Yosses' light, flaky pie crusts have earned him the nickname "The Crustmaster" from President Barack Obama." This recipe is adapted from Bill Yosses, White House Pastry chef - hope this version is as good as the one being served in the White House. Note it makes use of lard, the secret of all great pastry. Just in time for prime pie making! Use a good cooking apple for this pie.

Provided by Busters friend

Categories Pie

Time 2h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 16

Ingredients

3 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
10 ounces unsalted butter, cold, cut into small chunks
3 ounces lard, cold, cut into small chunks
1/2 cup ice water
2 lbs apples, peeled, cored and cut into chunks
1 cup sugar
1/2 cup honey
1/3 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 lemon, zest and juice
1 egg
1 teaspoon salt
sugar, for sprinkling

Steps:

To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms.
Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.
To prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.
When ready to bake the bottom crust, heat the oven to 375°F Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes. Leave the oven on once the crust is done.
Meanwhile, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes.
Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.
When the bottom crust is baked and the filling has cooled, pour the fruit into the crust.
Roll out the second disc of dough to about 12 inches.
In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Gently crimp the top crust, sealing the pie around the edges.
Puncture the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown.
Let cool for 1 to 2 hours before serving.

APPLE & CINNAMON CHRISTMAS PIE

Apple & Cinnamon Christmas Pie image

A great recipe to cher with your family on Christmas Day

Provided by mariana_84

Time 1h20m

Yield Serves 12

Number Of Ingredients 10

Ingredients

1,2 kg golden apples
200g caster sugar
1 tsp cinnamon
1 tsp vanilla
300g white flour
1 tsp dry yeast
1 tsp caster sugar
150g butter
2 tsp water
2 eggs

Steps:

Peel the apples and chop them on the scraper. Mix them with the caster sugar, cinnamon and vanilla. Put the mix in a pot on the fire until it get's thick.
For the base mix together the flour, sugar, dry yeast, butter, eggs and water to obtain a dough. Let the dought sleep for 10 min. and then make a leaf about 1cm thickness.
Put the leaf in a tart griddle/tin. Put the padding over the dough and sprinkle sugar over the top.
Heat the oven to 200C/fan 180C/gas 6 and bake the pie for 35-40 min (until the dough is ready on the bottom).

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