Glazed Apple Pie Recipes

GLAZED APPLE PIE SQUARES

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball. , Preheat oven to 350°. Divide dough in half. Roll one portion into a thin 15x10-in. rectangle. Transfer to the bottom of an ungreased 15x10x1-in. baking pan. Sprinkle with cornflakes. , In a large bowl, combine apples, 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg; toss to coat. Spoon over crust. , Roll remaining dough into a thin 15x10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake 45-50 minutes or until golden brown. , For glaze, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

GLAZED APPLE CREAM PIE

Steps:

• In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
• Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
• Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
• Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
• In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

GLAZED APPLE PAN PIE

Steps:

• In a bowl, combine flour, sugar, salt and baking powder. Cut in shortening until crumbly. Beat egg yolks and water; add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half. Roll out one half to fit the bottom and up the sides of an ungreased 15x10x1-in. baking pan. , Toss apples with lemon juice and vanilla; set aside. Combine sugars, cinnamon and salt. Place half of the apples over crust; sprinkle with half of the sugar mixture. Repeat; dot with butter., Roll out the remaining pastry to fit top of pie; place over filling. Seal and flute edges. Brush with milk. , Bake at 375° for 50-55 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over pie.

MAPLE-GLAZED APPLE PIE

Steps:

• Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. , In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. , Meanwhile, bring syrup to a gentle boil in a small saucepan. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.

GLAZED APPLE PIE

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, combine sugar, flour, cinnamon, and salt.
• Blend.
• In a large bowl, combine apples, and sugar mixture.
• Stir until all slices are coated with sugar.
• Spoon into pie shell.
• Sprinkle with 2 T.
• orange juice and dot with butter.
• Cover with top crust.
• Bake 50 minutes.
• Mix glaze and spoon over pie while still hot.

FRENCH APPLE PIE WITH A FROSTING GLAZE TOP

Steps:

• TIP:( Use your favorite baking apples a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
• For the filling*: Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
• For Crust:.
• Combine the flour, salt and sugar, cinnamon in a food processor. Add the butter and shortening, and pulse until mixture forms coarse crumbs. Add 2 tablespoons of ice water to the flour mixture. With the machine running, add additional water, a tablespoon at a time, until clumps form. Mold the dough into two balls, shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.
• On a lightly floured surface, roll out the remaining dough into a 13-inch round. Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, leaving a 1-inch rim of dough. Fold that under and crimp the edges with your fingers or a fork. Slit the top crust with a knife a few times to let the steam escape. Or you can use a refigerated pie crust mix from the store.
• This pie crust is a lot easier to roll after it has chilled for two hours. It then absorbs less flour when rolled. The lemon juice will tenderize the gluten while baking--there is no need for any special precaution in rolling. The large circle of dough can be easily manipulated into the pan by first folding it in four, and then unfolding right in the pan, where the pan provides support. Your recipe directs the filling to be cooked and added to the rolled dough without saying anything about any cooling time. Using a hot filling makes the pastry get soggy in the oven.
• For the filling: Ingredients:.
• TIP:( Use your favorite baking apples - a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
• 1 teaspoon baking soda.
• 1 cup all-purpose flour.
• 2 2/3 cups apple cider reduced * see below.
• 1 to 1-1/2 cup golden raisins seedless raisins soak in about 1/3 cup apple cider about 4 hours or overnight mix untill raisins are plunp. or Combine raisins and cider in a small microwave-safe bowl; microwave at HIGH for 1 minute or so until raisins are plump. Set aside.
• *2 2/3 cups apple cider (reduced to about 2/3 cup) For the filling:.
• Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
• 1. Preheat oven to 350 deg F.
• 2. Combine 1/4 cup butter, white sugar, salt, cinnamon, nutmeg, soda, flour, cider raisins, apples, 1 teaspoon vanilla, and I Add a little lemon juice to enhance their flavor. in the order given. and add the apple cider (reduced to about 2/3 cup) in a bowl mix will, Pour into pie pan.
• 3. The remaining dough, Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, Slit the top crust with a knife a few times to let the steam escape.
• Cover the rim of the crust with foil if it darkens too quickly.
• And my only suggestion here, is to put it on a foil-covered baking sheet may bubbled over the side of the pie plate.
• 4. Bake for 45 minutes at 350 degrees F.
• 5. Cool on a wire rack after cool put it in the refrigerate for about 25-30 minute.
• 6. Ensure the pie is very cool before the glaze is drizzled on. Put it back in the refrigerate so the glaze set up, Now serving time.
• To make frosting Glaze:.
• Vanilla Glaze Yield:1 cup " This is Great on Apple Cookies! as will".
• Ingredients:.
• 1 1/2 cups confectioners' sugar.
• 2 1/2 teaspoons milk.
• 1/8 teaspoon salt.
• 1/4 teaspoon vanilla extract.
• 1 teaspoon butter.
• Directions:.
• 1. Melt the butter and add to rest of ingredients. Mix until creamy.
• I found the glaze a too thick- albeit pretty- when I added the minimal amount of milk. After switching it to tablespoons, it turned out a nice glaze consistency. I also added a teaspoon of cinnamon and poured it over pie.
• NOTE: Golden Delicious apples ARE Not related to Red Delicious, they are Best for snacking and in salads. They are poor as a baking apples.

ORANGE-GLAZED APPLE PIE

Steps:

• In a large bowl, combine the sugar, flour, cinnamon and salt. Add apples and raisins; toss to coat. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon apple mixture into crust. Dot with butter; sprinkle with orange juice. Roll out remaining pastry to fit top of pie. Make cutouts in pastry with small cookie cutters if desired or cut slits in pastry. Place over filling; trim, seal and flute edges., Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. In a small bowl, whisk glaze ingredients until blended. Spread over warm pie. Cool on a wire rack.

GLAZED APPLE PIE BARS

Steps:

• In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes. , Roll out one portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto bottom and up sides of pan; trim even with top edge. , In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread into crust. Roll out remaining pastry to fit top of pan; place over filling. Brush edges with water or milk; pinch to seal. Cut slits in top. , Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars.

CARAMEL GLAZED APPLE PIE

Steps:

• Preheat oven to 375°F.
• Fit one pie crust into bottom of 9-1/2 inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent.
• Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.

GLAZED APPLE CREAM PIE

Steps:

• In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter.
• Heat until butter is melted, stirring occasionally.
• In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan.
• Cook until thickened, stirring constantly.
• Remove from heat, and set aside to cool slightly.
• Preheat oven to 400 degrees F.
• In a medium bowl, combine the apples, flour, and cinnamon.
• Mix well.
• Line a 9 inch pie pan with pie dough.
• Pour thickened filling mixture into pastry-lined pie pan.
• Arrange apple mixture evenly over filling.
• Top with second crust, seal and flute the edges.
• Cut slits in top crust.
• Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender.
• Cool for at least 30 minutes.
• In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter.
• Blend until smooth; pour evenly over warm pie.
• Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
• **Cook time does not include cooling or refrigeration time.

GLAZED FLAT APPLE PIE RECIPE - (4.5/5)

Steps:

• CRUST (NOTE: I use my food processor): In the food processor, with the blade attachment, and combine the flour and salt. Add the shortening, and pulse until the dough is crumbly and sticks together. Add the egg and vinegar and pulse until the dough is just combined. If using a pastry cutter: Combine flour and salt. Cut in shortening with a pastry blender until dough is crumbly and the size of small peas. Combine egg, water and vinegar and add to flour mixture. Mix with a fork until dough stick together. Divide the dough in half, and heap onto plastic wrap. Shape the dough into a disc and refrigerate. This can be done a day or two ahead, or even frozen for a couple of weeks. Roll out on well-floured board to desired thickness and ease into pie pan. NOTES: I find that this pie crust can be more challenging to work with, because of the egg. It tends to break apart, and needs "patching". It can be a little frustrating, but it's worth it. The end result is that the crust is very tender. Yes, you can make this pie in a traditional pie pan. The flat apple pie makes this easier to serve to larger crowds, and is easier to work with the dough. PIE FILLING: Peel, core and slice the apples (I bought an apple, corer and peeler and love how fast and easy it is to do this.) Mix the ClearJel (or flour) to the sugar and whisk together and pour over the apples. Add the spices, then the lemon juice and stir to combine. Using a half-sheet baking pan, spray with non-stick coating. Place the bottom half of the pie crust, leaving at least a 1/3" overhang. Evenly spread the apple filling and dot with small pats of butter. Roll the second crust and carefully place over the pie. Cut slots for steam with a paring knife. OPTIONAL: I like to whisk one egg with a splash of water and brush it over the top layer of the pie crust, so it will bake a beautiful golden brown. Then, I sprinkle coarse sugar on top for a crunchy texture. Place the pie on a large baking sheet (I placed mine on a baking stone) and bake at 375°F for 30 to 45 minutes, until golden brown and the apples are bubbly and caramelized. TO GLAZE THE PIE: I like to balance a cooling rack of my kitchen sink. Mix the glaze, and then spoon over the hot pie. You can also add chopped walnut pieces, but my family doesn't like nuts, so I didn't. I'll bet that's delicious!

GLAZED APPLE LEMON GINGER PIE

Steps:

• Preheat oven 400 degrees.
• Line a pie plate with one pie crust.
• Cut second pie crust into 1 inch strips to be used for lattice topping.
• Peel apples if desired and cut into small slices or pieces.
• Place lemon juice, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon and 1 teaspoon vanilla into ziploc bag and add apples tossing until thoroughly coated.
• Spread apples onto cookie sheet into one layer and place in oven for 12-15 minutes stirring every three minutes to allow the lemon juice to cook off and apples to soften and caramelize.
• In a ziploc bag, combine and thoroughly mix sugar, brown sugar, lemon crystals, vanilla powder, cinnamon, nutmeg and ginger.
• Set aside.
• Pull caramelized apples out of oven and gently spoon into mixing bowl.
• Add butter pieces and spiced sugar mix to the apples and gently toss to coat the warm apples until the butter melts .
• Spoon coated caramelized apples into waiting pie crust.
• Use the 1" pie crust strips to weave a lattice across the top of the apples.
• Crimp crust around the outside rim.
• Place the pie on a cookie sheet and set aside.
• In a small sauce pan over medium heat, combine the glaze ingredients together and cook until just boiling then remove from heat - about two minutes.
• Using a silicone brush, paint the glaze across the top of the pie, coating the lattice evenly.
• Set the pie into oven for 20 - 30 minutes or until the crust is golden brown.
• Remove from oven and allow the pie to cool for at least two hours before slicing.