Double Apple Pie Recipes

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DOUBLE CRUST APPLE PIE



Double Crust Apple Pie image

Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different varieties such as Granny Smith, Rome, Fuji, and Jonagold.

Provided by Martha Stewart

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

Yield Serves 10 to 12

Number Of Ingredients 12

3 tablespoons all-purpose flour, plus more for rolling out dough
Test Kitchen's Favorite Pate Brisee
1 large egg yolk
1 tablespoon heavy cream
3 pounds assorted apples (such as Granny Smith, Jonagold, Fuji, Rome, and Empire), peeled, cored, and cut into 1/4-inch wedges
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar, plus more for sprinkling
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
Best-quality vanilla ice cream (optional)

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



Double Apple Pie image

This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it's as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it's at its most ethereal when baked on the same day you serve it, it's still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

2 1/2 cups/300 grams all-purpose flour
1/2 teaspoon/2.5 grams kosher salt
2 1/2 sticks/20 tablespoons/285 grams unsalted butter, chilled and cubed
4 tablespoons/60 milliliters vodka (optional)
1/4 to 1/2 cup ice water
3 pounds/1 1/3 kilograms apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup/99 grams granulated sugar, more as needed
2 tablespoons/30 grams dark brown sugar
2 tablespoons/30 grams quick-cooking tapioca
1 1/2 teaspoons/3 grams ground cinnamon
1 teaspoon/3 grams ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons/22 milliliters lemon juice
3 tablespoons/45 grams apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving

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.

Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 75 grams, Fat 33 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 20 grams, Sodium 133 milligrams, Sugar 36 grams, TransFat 1 gram

CLASSIC DOUBLE-CRUST APPLE PIE



Classic Double-Crust Apple Pie image

How to Make a Double Crust Apple Pie

Categories     Dessert     Bake     Thanksgiving     Apple     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

Crust
2 1/2 cups all purpose flour
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
4 tablespoons (about) ice water
Filling
Nonstick vegetable oil spray
1 3/4 pounds sweet apples, such as Spartan or Golden Delicious, peeled, cored, thinly sliced (about 5 1/2 cups)
1 3/4 pounds tart apples, such as Granny Smith or Pippin, peeled, cored, thinly sliced (about 5 1/2 cups)
3/4 cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
1/2 teaspoon plus large pinch of ground cinnamon
large pinch of ground cinnamon
1/2 teaspoon vanilla extract
1 tablespoon all purpose flour
3 tablespoons unsalted butter, diced
1 tablespoon whole milk

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.)

APPLE PIE II



Apple Pie II image

This apple pie has a pre-cooked apple filling.

Provided by Darcy

Categories     Desserts     Pies     Apple Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 6

½ cup apple juice
1 cup white sugar, divided
½ cup butter
6 Golden Delicious apples - peeled, cored and sliced
2 tablespoons cornstarch
1 recipe pastry for a 9 inch double crust pie

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.

Nutrition Facts : Calories 371.6 calories, Carbohydrate 51.6 g, Cholesterol 30.5 mg, Fat 19 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 9.2 g, Sodium 201.3 mg, Sugar 37.6 g

APPLE PIE



Apple Pie image

I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
1 large egg white
Additional sugar

Steps:

  • Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.

DOUBLE APPLE PIE



Double Apple Pie image

Make and share this Double Apple Pie recipe from Food.com.

Provided by Burgundy Damsel

Categories     Pie

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

4 tablespoons unsalted butter, cold and diced
4 tablespoons vegetable shortening
1 2/3 cups self-rising cake flour
1/4 cup finely grated cheddar cheese
1 large egg
ice water, to bind
1 pinch salt
1 1/2 lbs mcintosh apples, peeled and cored
2 1/4 lbs cortland apples, peeled cored and cut into 1/8ths
6 tablespoons unsalted butter
1 pinch ground cloves
1 pinch ground nutmeg
2 large eggs, beaten
1/3 cup sugar

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.

Nutrition Facts : Calories 457.9, Fat 24.4, SaturatedFat 12.4, Cholesterol 121.2, Sodium 402.4, Carbohydrate 56.5, Fiber 5.7, Sugar 30.1, Protein 6.5

DOUBLE CRUST APPLE PIE



Double Crust Apple Pie image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 1 pie, 6 to 8 servings

Number Of Ingredients 15

6 tablespoons (3/4 stick) unsalted butter
2 1/2 pounds firm, tart apples (preferably seasonal local specials like Macouns, Northern Spy, or Granny Smith) peeled, cored, and sliced into 1/4-inch wedges
1/2 cup sugar plus 1 tablespoon for sprinkling
1/4 cup raisins
1/2 teaspoons ground cinnamon
1/4 teaspoons ground cloves
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
Basic Pie Dough, recipe follows
1 egg beaten with 2 tablespoons water to make an egg wash
2 1/2 cups all-purpose flour
Fine sea salt
1/4 teaspoon baking powder
1/2 pound (2 sticks) cold unsalted butter, cut into cubes, plus more for greasing
About 1/3 cup ice-cold water

Steps:

  • Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Add the 1/2 cup of sugar and stir to combine. Add the raisins, cinnamon, and cloves and stir.
  • In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.
  • Preheat the oven to 375 degrees F.
  • Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Top with a rolled-out top crust. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.
  • Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.
  • Remove the pie from the oven and let cool for 20 minutes before slicing and serving.
  • Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets.
  • Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.
  • Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
  • Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
  • Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.
  • Roll the second half of the dough into a circle slightly larger than the pie dish. Fill the bottom crust with your chosen filling. Cover the filling with the top half of the dough. Using both hands, crimp the edges of the 2 crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree Foven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.

MARK'S FAVORITE CLASSIC DOUBLE-CRUST APPLE PIE



Mark's Favorite Classic Double-Crust Apple Pie image

Tart apples and sweet ones come together in this all-American favorite. Prep time includes cooling. Using your food processor to slice the apples will save time in preparation.

Provided by Bev I Am

Categories     Pie

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1/2 inch pieces
1/2 cup chilled vegetable shortening, cut into 1/2 inch pieces
4 tablespoons ice water (about)
vegetable oil cooking spray
1 3/4 lbs sweet apples, such as spartan or golden delicious,peeled,cored,thinly sliced (about 5 1/2 cups)
1 3/4 lbs tart apples, such as granny smith or pippin,peeled,cored,thinly sliced (about 5 1/2 cups)
3/4 cup sugar, plus
1 tablespoon sugar
1 teaspoon fresh lemon juice
1/2 teaspoon cinnamon, plus
1 pinch ground cinnamon
1/2 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, diced
1 tablespoon whole milk

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



Double Crust Apple Butter Pie image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 3h20m

Yield Makes One 9-inch pie

Number Of Ingredients 11

302 grams (2 1/2 cups) all-purpose flour
Pinch of fine sea salt
226 grams (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
90 grams (6 tablespoons) ice water, plus more as needed
1.02 kilograms (3 cups) store-bought apple butter
66 grams (1/3 cup) granulated sugar
227 grams (4 large) eggs
57 grams (1 large) egg
15 grams (1 tablespoon) water
Small pinch of fine sea salt
Turbinado or coarse sugar, for sprinkling

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.

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  • On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Spoon in the apples and top with the remaining 1 tablespoon of cubed butter. Roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1 inch, fold the overlay under itself and crimp. Cut a few slits in the top crust for steam to escape.
  • Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.


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2017-09-09 Stir together 1 teaspoon of sugar and ⅛ teaspoon of cinnamon for the glaze and set aside. Peel and thinly slice apples into a large bowl. Add lemon juice and gently stir. Add tapioca, cinnamon, nutmeg, salt, brown and white sugars, and gently stir to mix. Set aside.
From southernfoodandfun.com


DOUBLE APPLE PIE | NIGELLA'S RECIPES | NIGELLA LAWSON
More Nigella recipes Double Apple Pie by Nigella. ... Other recipes you might like. Apple and Walnut Cake. By Nigella. 14; 2; Tarte Tatin. By Nigella. 14; 2; Vanilla Apple Sponge. By CucinaItaliana. 14; 2; Recipe by FionaS. Dorset Apple Cake. By FionaS. 14; 2; Join in. Send us your recipe. Ask us a question. Share a tip with us . Close search. Find a Recipe for More …
From nigella.com


CLASSIC DOUBLE CRUST APPLE PIE - RECIPE GIRL
2016-11-12 Preheat the oven to 375 degrees. Remove the dough from the refrigerator and allow it to sit at room temperature about 15 minutes. Roll out one disc of the dough on a lightly floured, clean work surface to a 12-inch circle. Gently fit the pie dough into a deep dish 9-inch pie plate taking care not to stretch the dough.
From recipegirl.com


THANKSGIVING APPLE PIE - HANDLE THE HEAT
2019-11-05 Make the filling: Peel, core, and slice the apples into ¼-inch to ½-inch slices and place in a large bowl. Toss with the lemon juice, sugars, spices, and salt. If time permits, allow the apples to macerate for 30 minutes or up to 3 hours, tossing occasionally. Just before assembling, stir in the cornstarch.
From handletheheat.com


DOUBLE APPLE PIE RECIPE | RECIPE | RECIPES, FOOD, DESSERTS
Sep 30, 2017 - This recipe is a keeper Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead
From pinterest.ca


DOUBLE APPLE PIE RECIPE | COOKBOOK CREATE
Double Apple Pie
From cookbookcreate.com


DOUBLE-CRUST APPLE PIE RECIPE - DELISH.COM
2012-07-01 Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour, and the cinnamon. On a floured surface, roll a ...
From delish.com


DOUBLE TWO-APPLE PIE - PARADE.COM
2012-11-17 Heat the oven to 350 degrees F. Roll out ¾ of the pâte brisée into a large circle about ⅛ inch thick and 12 inches around. (Reserve the remaining brisée for …
From parade.com


DOUBLE APPLE PIE WITH CORNMEAL CRUST - AMERICAN RECIPES
The recipe Double Apple Pie With Cornmeal Crust could satisfy your American craving in about 30 minutes. Watching your figure? This vegetarian recipe has 365 calories, 3g of protein, and 3g of fat per serving. This recipe serves 8. It works well as a dessert. Head to the store and pick up sugar, ground nutmeg, sugar, and a few other things to ...
From fooddiez.com


DOUBLE APPLE PIE - RECIPES - PAGE 8 | COOKS.COM
Blend together the 1/4 cup ... Toss lightly with apples.Spoon into pastry lined ... and sprinkle over pie filling. Cover with top crust ... degrees about 35-40 minutes.
From cooks.com


32 DOUBLE-CRUST PIE RECIPES YOU NEED IN YOUR COLLECTION - TASTE …
2019-02-28 Ruby Grape Pie. My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.—Salvage Island Farm, Fred Smeds, Reedley, California. Go to Recipe. 23 / 32. Taste of Home.
From tasteofhome.com


DOUBLE-CRUSTED APPLE PIE RECIPE | MYRECIPES
To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, stirring well with a whisk; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal.
From myrecipes.com


GRANDMA'S DOUBLE CRUST APPLE PIE RECIPE - THE CLASSY CHICS
2013-10-31 4 large apples, cut into slices, seeds and core removed; 2 Tablespoons all-purpose flour; 1 cup granulated sugar, divided in half; 1/2 cup butter, softened
From twoclassychics.com


DOUBLE APPLE PIE RECIPE | RECIPE | RECIPES, FOOD, APPLE PIE RECIPES
Nov 11, 2014 - This recipe is a keeper Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead
From pinterest.ca


DOUBLE-CRUST APPLE PIE - THANKSGIVING RECIPES - DESSERTS
2008-11-17 Preheat oven to 375 degrees. Set a baking sheet on bottom rack. In a bowl, toss apples, lemon juice, sugar, remaining 1/4 cup flour, and cinnamon. On a floured surface, roll a disk of dough into a ...
From delish.com


DOUBLE-CRUST APPLE-APRICOT PIE RECIPE - ALICE MEDRICH | FOOD
Preheat the oven to 400°. In a bowl, toss the apples with the 1/2 cup of sugar and the apricots, zest, cinnamon and 1 tablespoon of flour. Step 3. Scrape the apples into the pie shell and dot ...
From foodandwine.com


PERFECT APPLE PIE RECIPE - SERIOUS EATS
2022-07-06 Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F (190°C) and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at …
From seriouseats.com


DOUBLE APPLE PIE RECIPE - LA CUCINA ITALIANA
2019-07-16 Method. 1. Combine 1 cup butter, softened, with the flour until it forms a sandy mixture. Add 3/4 cup granulated sugar, a pinch of salt, a pinch of vanilla, the grated rind of 1 lemon and 4 egg yolks and knead together until it forms a ball; cover it and let it rest in the refrigerator for at least 30 minutes. 2.
From lacucinaitaliana.com


DOUBLE CRUST APPLE PIE | BAKED BY RACHEL
2015-11-16 Preheat oven to 425°F. Add cooled apples to prepared pie crust. Top off with second crust. Pinch and crimp edges to seal well. Use a sharp knife to create several vents in the top of the crust. Brush well with heavy cream and sprinkle well with sugar. Bake at 425°F for 10 minutes, then reduce temperature to 350°F.
From bakedbyrachel.com


CLASSIC APPLE PIE WITH DOUBLE CRUST RECIPE - CUISINART.COM
Instructions. Preheat the oven to 400º F. Roll out one of the disks to fit a 10 - inch deep-dish pie plate, leaving a ½-inch overhang. Refrigerate until ready to use. Insert the medium (4mm) or thick (6mm) slicing disc. Arrange the apple quarters in the feed tube. Use medium pressure to slice. Repeat until all the apples are sliced.
From cuisinart.com


DOUBLE-CRUST APPLE PIE RECIPE | MYRECIPES
Preheat oven to 425°. Step 4. To prepare filling, place apples and juice in a large bowl; toss to coat. Combine brown sugar and next 5 ingredients (through 1/4 teaspoon salt) in a small bowl. Sprinkle apples with brown sugar mixture; toss well to combine. Step 5.
From myrecipes.com


RECIPES | WHOLE FOODS MARKET
Whole Foods Market Recipes. Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression.
From wholefoodsmarket.com


DOUBLE CRUST APPLE PIE - GRANDMOTHERS KITCHEN
Top with the 2nd pie crust. 14. Pinch the edges together to seal in the filling. 15. Use a knife to cut a few slices into the pie crust lid, or you could poke with a fork. 16. Bake for 15 minutes at 400 degrees F. then turn down heat to 350 degrees F. for another for …
From grandmotherskitchen.net


DOUBLE APPLE PIE FILLING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Pasta E Fagioli Soup Quorn Meatless Vegetarian Meatloaf ...
From recipeschoice.com


ESSENTIAL RECIPE: DOUBLE-CRUST APPLE PIE | KITCHN
2019-05-02 packed brown sugar. 1 teaspoon. vanilla bean paste or pure vanilla extract. 1/4 teaspoon. ground cinnamon, or to taste. 1/8 teaspoon. freshly ground nutmeg, or to taste. 5 pounds. various sweet and tart apples, peeled, cored, and sliced into 1/4 to 1/2-inch slices.
From thekitchn.com


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