Humpty Dumpty Apple Pie Recipes

DUTCH APPLE PIE

Steps:

• Heat oven to 375 degrees.
• Brush the bottom and sides of the piecrust even with egg white. Bake on a baking sheet until light brown this will take about five minutes. Remove crust from oven. In a bowl, combine apples, lemon juice, sugars, flour, cinnamon, nutmeg, and salt. Mix well, spoon into crust.
• Make the crumb topping by combining 3/4 cup flour, 1/4 cup sugar, 1/4 cup brown sugar in a bowl. Cut in 1/3 cup butter until crumbly. Sprinkle over the apple mixture.
• Bake on baking sheet 50 minutes or until topping is golden and filling is bubbly.

APPLE PIE DUMP CAKE RECIPE

Steps:

• Preheat oven to 350 degrees and spray a 9x13 pan with non-stick spray. Put apple pie filling into the pan and cover the bottom evenly. Sprinkle dry cake mix over the top of the apple pie filling and drizzle the melted butter over top the cake mix. Cover the top evenly with apple pie spice. Add pan to the preheated oven and bake for about 40-45 minutes or until the top of the cake is browned. Let cool for a few minutes and scoop out the dump cake and serve with whipped cream or ice cream if desired.

PULL-APART DUTCH APPLE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 2 1/2-inch round cookie cutter (as many circles as you can).
• Fold each circle in half and pinch the ends of each side together to make a boat shape with an open top. Spoon about 1/2 tablespoon of pie filling into the dough "pocket" and place it face-up at the edge of a 9- or 10-inch springform pan. Repeat with the remaining dough circles, wrapping around the edge of the pan and overlapping with the last piece slightly until the pan is full.
• Mix flour, brown sugar, butter, and cinnamon together with a fork or pastry cutter in a bowl until mixture forms into crumbs. Spoon crumble topping on top of the pieces of pie.
• Bake in the preheated oven until the edges of the dough and the crumble topping turn golden, 17 to 20 minutes. Cool for a few minutes before serving.
• Place the pan on a serving platter and remove the side of the springform pan, leaving the pie and the base of the pan on the serving dish. Pull apart the amount of pieces you'd like to eat.

APPLE PIE HOT TODDY

Steps:

• In a saucepan, combine the apple cider, vinegar, maple syrup, vanilla, cinnamon sticks, star anise and ginger. Heat over medium heat until the flavors come together, about 10 minutes.
• Divide the mixture among 4 heatproof mugs and top each with a shot of bourbon and a squirt or dollop of whipped cream. Sprinkle over ground cinnamon and serve.

CLASSIC APPLE PIE

Steps:

• Make the filling: Toss the apples with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until the juices are simmering. Reduce the heat to medium and cook, stirring, until the firmer apples soften but still hold their shape, 6 to 8 minutes. Sprinkle in the flour, cinnamon and salt and toss to thicken the juices, about 1 minute. Remove from the heat and let cool. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Make the crust: Pulse the flour, baking powder, granulated sugar and salt in a food processor. Add the shortening and 4 tablespoons butter; pulse until the mixture looks like coarse meal. Add 6 more tablespoons butter and pulse until pea-size pieces form. Add 3 tablespoons ice water and pulse a few times. If the dough doesn't hold together when squeezed, add more ice water, 1/2 tablespoon at a time. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap and refrigerate until firm, at least 3 hours or up to overnight.
• Roll out 1 disk of dough on a lightly floured surface (or between 2 sheets of floured parchment) into a 12-inch round. (If the dough gets too warm, refrigerate until firm.) Ease into a 9-inch pie plate. Add the filling, mounding it slightly in the center, and dot with the remaining 2 tablespoons butter. Transfer the pie to the refrigerator.
• Roll out the remaining dough into a 12-inch round. Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp as desired. Brush the beaten egg over the top crust and edge; sprinkle with the turbinado sugar. Pierce the top crust with a knife a few times to let steam escape. Refrigerate 1 hour.
• Put a rimmed baking sheet on the bottom oven rack and preheat to 425˚ F for 30 minutes. Place the pie on the hot pan and reduce the oven temperature to 375˚ F. Bake until the crust is golden and the filling is bubbly, 1 hour 10 minutes to 1 1/2 hours; rotate the pie as needed and cover with foil if the crust browns too quickly. Transfer to a rack to cool completely.

MISS HATTIE'S APPLE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• Shred the apples into a large bowl. Stir in sugar, cinnamon, cloves and nutmeg. Mix well and place in bottom crust. Dot the top with 3 tablespoons butter.
• On a cutting board, place rolled out (or packaged) pie crust. With a leaf or apple cookie cutter, cut shapes from the pie crust. Position the cutouts all over the top of the pie, leaving small spaces between cutouts for the vent holes.
• Bake in the preheated oven for 30 minutes. Remove pie from oven and brush with 3 tablespoons melted butter. Return to oven and bake an additional 15 minutes, or until golden brown. Place a piece of aluminum foil under the pan in case it boils over.

HUMPTY DUMPTY EGGS

Steps:

• In a 5 quart pot put 3 tablespoons of salt and 4 quarts of hot water. Stir to dissolve the salt and add the eggs. Bring to a boil and then boil for 10 minutes. Remove the eggs to a basin of cold water.
• While eggs are boiling, prepare the potatoes according to the directions on the package. Mix the shredded carrots and thinly sliced green onions into the potatoes and set aside to cool.
• Peel the eggs. Spread some of the cooled potato mixture in the palm of one hand, about 1/8 inch thick. Place an egg in the center of the hand and fold the potato mixture around the egg. Use additional potato as necessary to complete coating the egg with the potato mix.
• Whisk two eggs with 1/4 tsp salt in a pie pan. Roll the coated egg in the whisked egg and roll in corn meal to coat. Set on a baking dish. Complete coating all the eggs.
• Take a strip of bacon and wrap it around the middle of the coated egg. Let it overlap about an inch, and then fold the excess back and forth to make a bow. Secure with a toothpick. Do the same with all the eggs.
• Heat vegetable oil to 375°F Fry the eggs 2 at a time until the bacon is crisp, 4 to 5 minutes. Do not overcrowd the eggs in the fryer.
• Place the eggs on paper towels to drain and sprinkle each with a pinch of salt while hot.
• Vegetarians can substitute soy bacon.