OPEN FACE APPLE PIE RECIPE
This open face apple pie has a loaded sweet and zesty apple filling over a crisp and firm crust. Serve it for a simple and yummy dessert with fall flavors.
Provided by Recipes.net Team
Categories Pies & Pastries
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Combine the sliced apples, lemon juice, brown sugar, and cinnamon. Mix until evenly incorporated.
- Add the flour and butter cubes. Mix to combine evenly.
- Dust your working area with flour and roll out your pie crust 2-inch wider than your pie plate.
- Lift your pie crust with a rolling pin and transfer it into an 8-inch pie plate.
- Spread it evenly in the pie pan up to the sides and trim the excess dough. Then crimp the edges.
- Pour the apple mixture onto the crust
- Bake for 10 minutes in the oven. Then turn down the temperature to 350 degrees F.
- Bake for 35 to 40 minutes.
- Transfer to cooling racks when done and allow to cool completely
- Slice the apple pie into your preferred portions. Top them with a scoop of ice cream on each slice then sprinkle with ground cinnamon and enjoy.
Nutrition Facts : Calories 307.00kcal, Carbohydrate 50.00g, Fat 11.00g, Fiber 4.00g, Protein 3.00g, SaturatedFat 4.00g, ServingSize 8.00, Sodium 179.00mg, Sugar 25.00g
OPEN-FACED DESIGNER APPLE PIE
Provided by Rose Levy Beranbaum
Categories Fruit Dessert Bake Picnic Apple Fall Summer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Make the dough.Remove one piece of dough from the refrigerator. If necessary, allow it to sit for about 10 minutes, until it is soft enough to roll.
- On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the pastry 1/8 inch thick or less and large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer it to the pie plate. Trim the edge if necessary so that it extends 1/4 inch past the edge of the pie plate. Cover the pastry lightly with plastic wrap and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
- Roll out the second piece of dough 1/8 inch thick and cut about twenty-six 2 1/2 inch leaves, using a cutter or a small sharp knife. Use a small sharp knife to make veins. Cover and refrigerate.
- Preheat the oven to 425°F at least 20 minutes before baking.
- Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with dried beans or peas. Bake for 20 minutes. Carefully lift out the beans with the parchment. With a fork, prick the bottom and sides and bake 5 to 10 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
- Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
- In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours at room temperature.
- Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.
- In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to 1/3 cup (a little more if more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, about 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.
- Pour the hot syrup over the apples, tossing gently. (If the liquid hardens on contact with the apples, allow them to sit at room temperature for about 20 minutes or until the moisture from the apples dissolves it.) Arrange the apples, overlapping the slices in concentric circles in the pie shell, starting from the outside edge. Keep adding more apples, using the tip of a knife to help insert them in between the other slices, until you have used all the slices. Pour any remaining apple juices evenly over the apples.
- Brush the baked pie crust rim with the egg. Brush the bottom of each leaf with egg and place the leaves on the border, tilting them and overlapping them slightly. Brush the top of the leaves with egg. Cover the pie loosely with plastic wrap and refrigerate it for 30 minutes before baking to chill the pastry. This will maintain flakiness.
- Preheat the oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.
- Set the pie directly on the foil-topped baking stone and bake for 15 minutes. Cut a round of foil to fit over the apples and the edge of the crust and crimp it in 3 or 4 places to create a dome. Cover the pie with the foil and cut 3 steam vents in the foil, about 3 inches long. Continue baking for 45 to 50 minutes or until the juices bubble and the apples feel tender but not mushy when pierced with a cake tester or a small sharp knife. Remove the foil and bake for 5 to 10 minutes or until the top of the apples is golden brown. Remove the pie to a rack.
- In a small saucepan or microwave oven, heat the apricot preserves until melted and bubbling. Strain them into a small cup. Brush them over the top of the apples. Serve warm or at room temperature.
- Store: Room temperature, up to 2 days.
OPEN-FACED APPLE PIE
All the goodness of apple pies!
Provided by Cathy Brisco
Categories Apple Pie
Yield 8
Number Of Ingredients 9
Steps:
- Cook corn syrup, Sweet 'n' Low, butter, flour until the mixture coats a spoon. Add beaten eggs, mix well. Add vanilla and nutmeg.
- Put chopped apples into crust. Pour cooked mixture over apples.
- Bake 15 minutes at 425 degrees F (220 degrees C). Turn oven back to 350 degrees F (175 degrees C) for 30 minutes. Cool before cutting.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 48.7 g, Cholesterol 77 mg, Fat 20.4 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 9.6 g, Sodium 217.6 mg, Sugar 5.1 g
More about "open faced designer apple pie recipes"
KNITTY BAKER: OPEN-FACED DESIGNER APPLE PIE
From knittybaker.blogspot.com
DAISY LANE CAKES: OPEN-FACED DESIGNER APPLE PIE | APPLE PIE, PIE, …
From pinterest.com
APPLE BRANDY OPEN-FACED PIE RECIPE | EAT SMARTER USA
From eatsmarter.com
10 BEST OPEN FACE PIE RECIPES | YUMMLY
From yummly.com
10 BEST OPEN FACE PIE RECIPES - FOOD NEWS
From foodnewsnews.com
OPEN-FACED DESIGNER APPLE PIE - RECIPELINK.COM
From recipelink.com
RUSTIC OPEN-FACED APPLE PIE - TERHUNE ORCHARDS
From terhuneorchards.com
RECIPE: OPEN-FACED DESIGNER APPLE PIE AND CREAM CHEESE PIE …
From recipelink.com
OPEN FACED PIE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
THE ALCHEMIST CHEF: ROSE LEVY BERANBAUM'S DESIGNER …
From alchemistchef.blogspot.com
OPEN-FACED DESIGNER APPLE PIE
From groups.io
OPEN-FACED DESIGNER APPLE PIE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
OPEN-FACED DESIGNER APPLE PIE - TODAY.COM
From today.com
OPEN FACED APPLE PIE - BRINGING IT HOME
From bringingithome.com
APPLE PIE RECIPE OPEN FACE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW TO MAKE OPEN-FACED APPLE PIE - CRACKER BARREL'S …
From youtube.com
OPEN FACED APRICOT PIE RECIPES
From recipes.servegame.org
CRACKER BARREL’S OPEN-FACED APPLE PIE (COPYCAT) RECIPE
From recipes.net
OPEN-FACED DESIGNER APPLE PIE, ROSE LEVY BERENBAUM, THE PIE …
From thefoodbond.weebly.com
OPEN-FACED DESIGNER APPLE PIE - TODAY
From today.com
DAISY LANE CAKES: OPEN-FACED DESIGNER APPLE PIE | APPLE PIE, PIE, …
From pinterest.ca
OPEN FACE APPLE PIE - PLATTER TALK
From plattertalk.com
DAISY LANE CAKES: OPEN-FACED DESIGNER APPLE PIE | APPLE PIE, …
From pinterest.ca
OPEN-FACED APPLE PIE - APPLE PIE RECIPES
From worldrecipes.org
OPEN FACED BROWN BUTTER SPICED APPLE PIE - EAT THE LOVE
From eatthelove.com
HOW TO BAKE OPEN FACED APPLE PIE: 14 STEPS (WITH PICTURES)
From wikihow.com
OPEN-FACED APPLE PIE | RECIPESTY
From recipesty.com
OPEN-FACED APPLE PIE - NINJA TEST KITCHEN
From ninjatestkitchen.com
OPEN FACED PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
OPEN-FACE APPLE PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
OPEN-FACED DESIGNER APPLE PIE - FULL RECIPE & PIE CRUST HERE HTTP ...
From pinterest.com.au
DAISY LANE CAKES: OPEN-FACED DESIGNER APPLE PIE
From daisylanecakes.blogspot.com
OPEN FACE APPLE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
OPEN FACE APPLE PIE - HONESTLYYUM
From honestlyyum.com
DAISY LANE CAKES: OPEN-FACED DESIGNER APPLE PIE | OPEN FACE …
From pinterest.com
OPEN FACED APPLE PIE RECIPE
From crecipe.com
OPEN FACE APPLE PIE – MY ROI LIST
From myroilist.com
OPEN FACED APPLE PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
OPEN FACE APPLE PIE - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love