Double Apple Pie Filling Recipes

APPLE PIE II

Steps:

• Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.
• Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).
• Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
• Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape.
• Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes.

CLASSIC DOUBLE-CRUST APPLE PIE

Steps:

• For crust:
• Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)
• For filling:
• Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.
• Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
• Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)

DOUBLE APPLE PIE

Steps:

• Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
• On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
• While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
• Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
• Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
• Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.

APPLE PIE FILLING II

Steps:

• Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
• Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid.
• Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year.

DOUBLE CRUST APPLE PIE

Steps:

• On a lightly floured surface, roll out one disk of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
• Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.
• In a large bowl, toss together apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.
• Roll out the remaining disk of piecrust as in step one. Brush rim of bottom crust with egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck dough under, and crimp edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
• Remove pie from the refrigerator, brush with egg wash, and sprinkle generously with sugar. Cut five vents in top to allow steam to escape as the pie bakes.
• Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie with vanilla ice cream, if desired.

DOUBLE APPLE PIE

Steps:

• Make the pastry in a food processor as normal: pulse the butter and shortening into flour until it looks like crumbs. Leaving the mixture in the bowl, put the grating blade in and process the cheese into the crumb mixture. Replace the normal blade and add the egg, ice water and salt to bind. Turn the pastry out and press it into two discs, one slightly smaller than the other. Wrap each in plastic wrap and put them in the refridgerator to rest for at least 20 minute
• Preheat the oven to 400* and put in a baking sheet. Slice the McIntoshes into small chunks and fry in half the butter until they become soft and begin to lose their shape. Add the cloves and nutmeg. Tip the apple mush into the food processor and puree, pulsing so as not to make it too like baby food. Add about 3/4 of the beaten egg and all of the sugar and pulse again to mix. Fry the Cortlands in the other half of the butter and cover them to help them cook a little. Cook for about 10 min: they should be tender but still holding their shape.
• Roll out the larger disc of pastry between two plastic wrap and line an 8" springform pan with it, letting it hang over the sides. Pour in the pureed mixture and then push the Cortland pieces into the puree to coat them. Roll out the smaller disc of pastry between plastic wrap to form the top. Lay over the pie and curl the edges inward, crimping them to seal. Decorate with any leftover pastry if you wish, and brush with the remaining egg as a glaze. Cook for 15 min, then turn the oven down to 350* for a further 30 minutes. Sprinkle with sugar when it comes out of the oven.
• Let it cool a little before unmolding.

MARK'S FAVORITE CLASSIC DOUBLE-CRUST APPLE PIE

Steps:

• For crust: Whisk flour and salt in large bowl to blend.
• Add butter and shortening and rub in with fingertips until very coarse meal forms.
• Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
• Gather dough into ball; divide in half.
• Flatten into disks.
• Wrap in plastic; chill at least 1 hour.
• (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400°F.
• Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
• Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
• Let stand until juices form, about 15 minutes.
• Mix in flour.
• Roll out 1 dough disk on lightly floured surface to 12-inch round.
• Place dough in prepared pie dish.
• Spoon in filling; dot with butter.
• Roll out second dough disk to 13-inch round.
• Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
• Drape dough over filling.
• Seal top and bottom crust edges together; trim to 1/2-inch overhang.
• Fold overhang under; crimp decoratively.
• Brush pie with milk.
• Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
• Transfer pie to baking sheet; place in oven.
• Immediately reduce temperature to 375°F.
• Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
• Cool 30 minutes.
• Serve warm or at room temperature.
• (Can be made 1 day ahead. Cover loosely; store at room temperature.).

DOUBLE CRUST APPLE BUTTER PIE

Steps:

• 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.
• Make a well in the center of the flour mixture. Add 6 tablespoons ice water 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.
• Divide the dough in half and shape into 2 equal disks. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
• Lightly flour the work surface. Roll out one disk of the dough to a circle 1/4 inch thick: Start in the center of the disk of dough and push away from you using even pressure. Return to the center and repeat, this time moving toward you. Continue, rotating the dough occasionally and reflouring as needed to prevent the dough from sticking. This produces a more even result than just rolling back and forth, which can often yield thin edges and a thick center.
• To transfer the dough to the pie pan, roll the dough up onto the rolling pin, starting at the far edge of the round. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough into the pan. Press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a 1/2-inch overhang all around. Chill in the refrigerator for 20 to 30 minutes or freeze for 5 to 10 minutes.
• 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 20 to 30 minutes or freeze for 5 to 10 minutes.
• Make the filling: In a medium bowl, whisk together the apple butter, sugar, and eggs until well combined. Pour into the chilled bottom crust.
• 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. Use your fingers to press the edges of the bottom and top crusts together so they are lightly sealed. Trim the excess dough from the edges, leaving a 1/2-inch overhang all around. Tuck the excess dough under at the edges, pressing lightly to help "seal" the dough to the outer rim of the pie pan.
• Crimp the edges of the piecrust 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.
• Make the egg wash: In a small bowl, beat the egg with the water and fine sea salt.
• Brush the top crust with the egg wash and sprinkle generously with turbinado sugar. Use a small sharp knife to cut a dew 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 45 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.

MIXED APPLES PIE

Steps:

• Make the crust: Whisk sugar and 1/3 cup/80 milliliters water in a small bowl until sugar dissolves, then place in the freezer. In a large bowl, whisk flour and salt, then toss the butter cubes until evenly coated. Using your fingertips, quickly flatten and rub the butter into the flour, while tossing the smushed pieces to coat until the mixture is mostly thick, powdery flakes and pebbles.
• Make a well in the center of the mixture and add the chilled water all at once. Using your fingers, rake the dry ingredients into the wet and stir until mixed. Continue stirring with your fingers, occasionally squeezing the blend gently, until large, shaggy clumps form.
• Press the clumps together and into the remaining dry bits to gather into a single mass. Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
• On a lightly floured surface, use a floured rolling pin to roll out a dough disk into a 12-inch round. Fit into a standard 9-inch pie plate, gently tucking and pressing the dough against the bottom and sides without stretching it. Sprinkle the cookie crumbs in an even layer across the bottom and gently press into the dough. Transfer to the refrigerator. Roll out the other disk into a 12-inch round, slide onto a parchment paper-lined baking sheet, and refrigerate while you prepare the filling.
• Make the filling: Place a rimmed baking sheet on the lowest oven rack and heat oven to 425 degrees. Whisk the sugar, cornstarch, cinnamon, cardamom and salt in a large bowl. Cut each apple into 8 wedges, then cut each piece into 1/4-inch-thick slices crosswise. Add to the bowl and pour the lime juice over, then toss until evenly coated.
• Scrape half the apples into the chilled bottom crust and press down firmly to eliminate any gaps. Top with the remaining apples, pressing firmly into a mound. Scatter the chilled butter bits evenly on top.
• Flip the other dough round over the apples to cover and peel off the parchment. Using scissors, trim the edges together 1/2 inch past the plate's rim. Fold and tuck the edges under so that they're flush with the rim and crimp, decoratively if you'd like. Using a sharp paring knife, cut 8 (3-inch-long) slits in the center of the top dough, spacing evenly. Think of these slits as a guide for cutting the baked pie into wedges.
• Place the pie on the heated baking sheet and bake for 30 minutes. Reduce oven temperature to 325 degrees and bake until the crust is brown and the filling is bubbling, 55 to 60 minutes longer. A thin paring knife should slide through the apples easily. Transfer the pie plate to a wire rack to cool completely before slicing.