Ciderapplepie Recipes

CIDER-CARAMEL APPLE PIE

Steps:

• Roll out one disk of dough and fit it into a 9-inch pie pan. Roll out the second disk as directed in Cook's Note and place on a parchment-lined baking sheet. Chill the crusts while you prepare the caramel and filling.
• Make the caramel: In a large wide pot, bring the cider to a boil over medium heat, then lower to medium-low heat and cook, without stirring, until the cider reduces to a sauce with the consistency of thin caramel, 45 to 60 minutes (the timing will depend on the size of your pot; check the progress every 15 minutes or so to start, and more frequently once it begins to thicken).
• Stir the butter, salt, and vanilla into the caramel, then pour the mixture into a heatproof bowl to cool slightly, about 15 minutes.
• Make the filling: Place the apples in a large bowl. In a small bowl, stir the brown sugar, flour, and cinnamon together. Add the mixture to the apples and toss to coat. Add the cooled caramel and toss well to combine.
• Arrange the filling in the chilled piecrust: If you place the apples in overlapping concentric circles, like a rosette, there will be fewer air pockets between the fruit, reducing the chance of the top crust collapsing after baking. Once you reach the upper edge of the pie pan, begin to make the circles smaller to mound the filling higher in the center to give the baked pie the domed look.
• Roll up the top crust onto the rolling pin and gently unfurl it over the filling. Press the edges of the top and bottom crusts gently together to seal, then trim the excess dough away using scissors, leaving a 1/2-inch overhang. Tuck the overhang under itself all the way around the pie.
• Crimp the edges of the crust as desired. I refrigerate the pie for 20 to 30 minutes.
• Preheat the oven to 425 degrees F (218 degrees C), preferably with a baking stone on the bottom rack.
• Brush the top crust with the egg wash and sprinkle generously with turbinado sugar. Use a small sharp knife to cut a few small vents in the crust. Bake the pie on the stone or bottom rack until the crust is deeply golden and the filling is bubbling up through the vents, 40 to 50 minutes. If the crust begins to brown too quickly, reduce the oven temperature to 375 degrees F (190 degrees C) and/or tent the crust or edges with foil. Cool the pie for at least 30 minutes before serving.
• To mix the dough by hand: In a large bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces.
• For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, continue to work the mixture together until the pieces of butter are about the size of peas. To mix the dough in a food processor: See Pro Tip.
• Make a well in the center of the flour mixture. Add 3 tablespoons ice water for a single crust or 6 tablespoons for a double crust and mix to incorporate. Then add more ice water 1 tablespoon at a time and continue mixing just until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky- it should hold together easily in a ball but still feel almost dry to the touch.
• Form the dough into an even disk if making a single crust; or divide in half and shape into 2 equal disks if making a double crust. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
• For a double-crust pie: Using one disk of dough, follow the instructions for a single-crust pie and chill the bottom crust in the pie pan. Roll out the second disk of dough on a lightly floured surface to 1/4-inch thick and place on a parchment-lined baking sheet. Chill in the refrigerator for 10 to 15 minutes.
• Fill the bottom crust as directed in the recipe. Roll the top crust up onto the rolling pin, starting at the far edge of the dough. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough onto the filling. Trim the excess dough from the edges, leaving a 1/2-inch overhang all around. Use your fingers to press the edges of the bottom and top crusts together so they are lightly sealed. Chill the pie in the refrigerator for 15 to 30 minutes or freeze for 5 minutes.
• Tuck the excess dough under at the edges, pressing lightly to help seal the dough to the rim of the pie pan. Return the dough to the refrigerator for 15 to 30 minutes or to the freezer for 5 to 10 minutes. Crimp the edges of the piecrust as desired. Bake as directed in the recipe.

APPLE PIE FROM SCRATCH RECIPE BY TASTY

Steps:

• In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
• Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
• Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
• Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
• Peel the apples, then core and slice.
• In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
• Mix until combined and all apples are coated. Refrigerate.
• Preheat the oven to 375°F (200°C).
• On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
• Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
• Pour in apple filling mixture and pat down.
• Roll the other half of the dough on top.
• Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
• Brush the pie with the beaten egg and sprinkle with the sugar.
• Cut four slits in the top of the pie to create a vent.
• Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
• Allow to cool completely before slicing.
• Top with ice cream and serve.
• Enjoy!

APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

APPLE PIE

Steps:

• Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
• Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
• Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
• Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
• With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
• To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
• With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

THE BEST APPLE PIE

Steps:

• For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of 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. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

APPLE PIE MADE WITH BOILED CIDER

Steps:

• For the pie crust whisk together the flour and salt.
• Add the shortening and mix until well combined.
• Add the butter and mix until just crumbly. (DO NOT mix until the butter is completely blended -- it will produce a better crust this way.).
• Gradually add the ice water until the dough is mixed so that it holds together in a ball and no longer feels crumbly or dry.
• Take the large ball and divide it into two pieces with one piece being slightly larger than the other. If you weigh your ingredients the larger piece should weigh approximately 11 oz and the smaller piece should weigh approx 9 oz.
• Form each piece into a disk and then gently roll the edges onto a floured area.
• Gently pat the disks until they are about one inch thick and then wrap each one separately in any brand of plastic wrap.
• Refrigerate for at least 30 minutes. However if you wish it can be refrigerated for up to 3 days.
• Take the dough out of the refrigerator. Only if it has been chilled for more than 30 minutes will it need to be left to warm up a little bit- up to 30 minutes.
• Preheat oven to 350 degrees.
• Roll out the larger piece of dough and on a floured surface to a 14-15 inch circle.
• Gently fold the large circle in half and then into a triangle by folding again. Place the triangle piece dough into the pie pan and gently open the folded pieces so that it will be nicely centered. DO NOT cut off excess dough which will hang over the edges of the pie pan.
• Roll out the smaller piece of dough and on a floured surface to a 11-12 inch circle. Fold it into a triangle like before and cover with plastic wrap until ready to put on the top of the filling after it is inserted into the pan.
• In a large bowl put the apples which have been sliced, sugar, lemon juice, spices, vanilla, boiled cider and salt. Don't be alarmed to see that the mixture becomes a little syrupy as you are stirring the filling.
• Add the butter and flour, blend well. Set aside.
• Fill the pan which is lined with the larger pie crust with the apple mixture.
• Top with the smaller pie crust, and add several slits with a sharp knife for the steam to escape and to try to avoid spill-overs while baking.
• Gently bring the unused portion of crust from the bottom layer up over the top of the upper layer and seal well, crimping as is your desire. (Crimping helps seal the crust against seepage -- you can press a fork into the edge all the way around if you desire or use any other method.)
• Bake at 350 degrees for 45 minutes.
• Remove from oven and gently cover the entire pie with a large sheet of aluminum foil.
• Bake at the same temperature for another 1 hour and 15 minutes.
• Remove from oven and let cool COMPLETELY before cutting. The pie sets up to a non-runny consistency when it is completely cool and not warm.
• It is recommended to make the day before and not cut or eaten until the next day. Not only does this make a firmer pie but also helps to develop and meld the flavors.

APPLE CIDER PIE

Steps:

• Pour pie filling into the crust. In a small bowl, beat cream cheese until smooth. Beat in the sour cream and cider mix until light and fluffy. Fold in whipped topping. Pour over pie filling. Chill until set. Just before serving, sprinkle with granola.

OLD FASHIONED APPLE CIDER PIE

Steps:

• Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle.
• Line a 9-inch pie tin with the pastry.
• Trim the edge to 1/2-inch beyond the rim of the pie tin.
• Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil.
• Reduce the heat to low and simmer for 8 minutes or until the apples are tender.
• Drain the apples, reserving the syrup.
• Add enough additional apple cider to the syrup to make 1 1/3 cups.
• Return the syrup and apples to the saucepan.
• Combine the cornstarch and water in a small bowl and stir until well blended.
• Stir the cornstarch mixture and the cinnamon into the apple mixture.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil.
• Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin.
• Roll out the remaining pastry to an 11-inch circle.
• Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds.
• Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin.
• Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie.
• Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown.
• Cool on a wire rack until slightly warm before cutting and serving.
• NOTE:
• This is the perfect pie to serve with the rich cheddar sauce in this file.

APPLE-PIE SPICED CIDER

Steps:

• In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.

CLASSIC APPLE PIE

Steps:

• Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
• In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
• Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
• Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
• On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
• Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

PERFECT APPLE CRISP PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix apples, 1/4 cup brown sugar, white sugar, 1/4 cup flour, and cinnamon together in a bowl.
• Combine 3/4 cup flour, oats, and 2/3 cup plus 2 tablespoons brown sugar in a bowl. Drizzle melted butter over flour mixture; stir until crumbly.
• Pile apple mixture into the pie shell. Scatter crumbly topping over apples.
• Bake in the preheated oven until apples start to soften, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft and topping is browned, about 40 minutes more.