Hot Apple Pie Spread Recipes

APPLE PIE DIP

Steps:

• Toss the peeled and diced apples together with the lemon juice. Set aside.
• Combine the brown sugar, sugar, cinnamon, salt and water together either in a pot or the liner of your Instant Pot.
• Place the apples into the liquid.
• For the Instant Pot: Cook on manual HIGH for 0 minutes, Quick release the pressure. Move to step 6.
• For the stovetop: Simmer the mixture for approx 10 minutes or until fork tender.
• Remove about 1/2 cup of liquid from the pot and whisk in the cornstarch.
• Pour the cornstarch slurry into the pot with the apples and stir until the sauce has thickened.
• Use right away, refrigerate for 5 days or freeze until needed!

APPLE PIE DIP

Steps:

• Combine cream cheese and apple juice in a bowl and beat with the electric mixer on medium speed until fluffy. Beat in brown sugar and apple pie spice. Fold in apple and pecans.

MAKE-AHEAD DEEP-DISH APPLE PIE

Steps:

• For the pie dough: Pulse the flour, 4 tablespoons of the butter, the lard, sugar and salt in a food processor until the mixture has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the mixture, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently press or pat into rounds. Wrap tightly, and refrigerate until firm, about 1 hour up to overnight. (The dough can be frozen for up to 2 months.)
• For the filling: Peel and core the apples, then cut them into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, cinnamon, cream and salt, and stir until the juices thicken, about 2 minutes. Remove from the heat, and let cool completely. (The filling can be refrigerated, covered, up to 2 days ahead.)
• To assemble: Roll out 1 disk of dough into a 13-inch round on a lightly floured surface or between 2 pieces of floured parchment or wax paper. (If the dough gets too warm, refrigerate it to firm it up.) Ease it into a deep 9 1/2-inch pie pan. Mound the cooled filling slightly in the center of the dough, and dot with the remaining 2 tablespoons butter.
• Roll out the remaining disk of dough into a 12-inch round. Place it over the filling, and press the 2 crusts together around the edge. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with heavy cream, and sprinkle generously with sugar. Pierce the top with a knife a few times (or make decorative cutouts) to let steam escape. Refrigerate at least 1 hour.
• To bake: Position an oven rack in the bottom slot of the oven, set a baking sheet on it and preheat to 425 degrees F for at least 30 minutes. Place the pie on the hot baking sheet, and lower the heat to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour 10 minutes to 1 hour 20 minutes, rotating as needed. (Cover the edge of the crust with foil if it browns too quickly.) Transfer to a rack, and let cool until set, 3 hours.
• Serve the cooled pie, or wrap it tightly in foil, label and date, and freeze for up to 2 weeks. Warm it in a 350-degree-F oven for 20 minutes before serving.

HOT APPLE PIE SPREAD

Steps:

• Heat oven to 375°F.
• Mix first 3 ingredients in medium bowl until blended. Stir in half the apples.
• Spread into 8-inch pie plate or small casserole. Top with remaining apples, cheddar and nuts.
• Bake 10 to 12 min. or until heated through.

HOT APPLE PIE DIP

Steps:

• Heat oven to 375°F.
• Mix reduced-fat cream cheese, sugar and spice in medium bowl until blended. Stir in half the apples.
• Spread onto bottom of shallow baking dish; top with remaining apples, cheddar and nuts.
• Bake 10 to 12 min. or until heated through.

HOT APPLE PIE SIPPER

Steps:

• In a large bowl, cream the butter, brown sugar and spices until light and fluffy. Beat in ice cream. Cover and freeze until firm., For each serving, place 1/3 cup ice cream mixture in a mug; add 2/3 cup cider. Stir in brandy if desired.