Glazed Flat Apple Pie Recipe 455

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).

FLAT APPLE PIE WITH PERFECT PIE CRUST

Steps:

• Preheat the oven to 375 degrees F.
• In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
• With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.
• If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.
• Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
• Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.
• Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
• Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!
• Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
• Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl.

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!

APPLE SLAB PIE

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
• In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
• Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
• In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.

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.

APPLE SLAB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
• In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
• In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
• Bake in the preheated oven for 60 minutes, or until topping is golden brown.

FLAT APPLE PIE

Steps:

• Mix together the flour and salt; cut in the shortening.
• Separate the egg yolk from the egg white. Set the egg white aside to glaze the top crust.
• Put the egg yolk in a measuring cup; add milk to make 2/3 cup; beat slightly.
• Add the milk/egg mixture to the flour mixture all at once.
• Mix together until it holds together.
• Gather into a ball and separate into 2 equal portions.
• Roll out the first half to fit into a jelly roll pan or a large cookie sheet.
• Sprinkle 2 or 3 handfuls of crushed cereal on top of the crust. I just use my hands to crush the cereal.
• Mix the apples with the sugar and spread on top of the cereal.
• Sprinkle the apples with cinnamon and dot with butter.
• Roll out the second crust. Gently place over the top of the apples.
• Whisk the reserved egg white until frothy; brush the top crust with it.
• Cut small uniform slits on the top crust.
• Bake at 375 degrees Fahrenheit for 45 minutes.
• Glaze lightly with a powdered sugar glaze while still warm if desired.

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.

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.