Rose Marys Low Fatless Sugar Apple Pie Recipes

NO SUGAR APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
• In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
• Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
• Bake in preheated oven for 45 minutes, or until crust is golden brown.

CARAMEL ROSE APPLE PIE RECIPE BY TASTY

Steps:

• Peel the apples and place them in a large bowl with enough water to cover. Squeeze lemon juice in the water to prevent the apples from browning. Working with 1 apple at a time, cut around the core, discarding the core and removing the "cheeks." Slice the cheeks very thin.
• In a large bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg. Stir to combine. Add the sliced apples, stir to coat, and let sit for 30 minutes.
• Line a pie dough in a 9-inch (23-cm) cast-iron pan, and prick the dough with a fork all around. Chill in the fridge until very firm, 20-30 minutes.
• Working in batches, remove the apples from the cinnamon-sugar mixture by taking a handful at a time and carefully squeezing them with your hands to remove the excess moisture. Place the drained apples in a separate large bowl, reserving the liquid to make the caramel sauce.
• Preheat the oven to 375˚F (190˚C).
• Working from the outside in, line the apple slices on the pie dough by overlapping each slice to create a rose shape. Roll up 1 apple slice tightly and place it in the center, creating a bud shape. Cover the pan with foil and bake for 30 minutes. Uncover and bake for 10 minutes more, or until golden brown. Remove from the oven and let cool for 10 minutes.
• In a saucepan, bring the reserved cinnamon-sugar liquid to a boil. Once the liquid is reduced by half, 10-15 minutes, add the heavy cream and stir well.
• To serve, pour the caramel sauce over the apple pie.
• Enjoy!

HEALTHIER APPLE PIE BY GRANDMA OPLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

NO-ADDED-SUGAR APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the cornstarch, cinnamon and 1/4 of the apple juice.
• In a saucepan over medium heat, simmer the apples in the remaining apple juice until tender. Add the cornstarch mixture and stir until thickened.
• Pour into bottom crust and cover with top crust. Bake for 45 minutes.

LOW SUGAR APPLE PIE

Steps:

• Preheat oven to 425°F.
• In a bowl, combine cinnamon, nutmeg, cloves, allspice, flour, cornstarch and Splenda. Mix very well.
• Slice apples.
• Place a generous ¼ cup of spice mixture in bottom of pie crust. Cover with a layer of apples, then continue alternating layers of spice mixture and apples until all the apples are in the crust; end with the spice mixture.
• Dot the top with half the butter. Drizzle with honey and maple syrup. Spread granola over top of pie and dot with remaining butter.
• Place pie (on a cookie sheet to catch spills) into preheated oven for 10 minutes. Turn heat down to 375°F and bake another 45 minutes.

THE BEST LOW-FAT APPLE PIE

Steps:

• Crust: Mix flour, salt, and shortening until crumbly. Add cold water 1 tbsp at a time until it forms a ball. Roll out 1/2 mix to line a 9 inch pie pan.
• Filling: Mix sugar, cinnamon, and flour together. Pour over apples. COver with top crust and bake 15 minutes at 425 degrees F, then continue baking 30 minutes at 350 degrees F.

PAT'S ROSE APPLE PIE

Steps:

• Position oven rack in lowest 1/3 of oven. Preheat oven to 400 degrees F (200 degrees C).
• To Make Crust: In the bowl of a food processor combine 2 1/2 cups flour, 2 tablespoons white sugar, and salt. Blend briefly to combine ingredients. Cut in chilled butter and shortening using the "pulse" button of food processor, until mixture resembles coarse meal. Gradually blend in enough water to form moist clumps.
• Gather dough into a ball and divide in half. Flatten each half into disks, wrap in plastic, and rest in refrigerator. (Dough can be kept in refrigerator up to 3 days, or frozen.)
• To Make Filling: Chop 2 of the apples into large chunks. Cut the other 4 apples into 1/8 inch slices.
• Place the 2 chunked apples in food processor with 1/4 cup sugar and 1/4 teaspoon cinnamon. Blend until apples resemble applesauce.
• Place the 4 sliced apples in a large bowl. In a small bowl, mix brown sugar, 1/4 cup flour, nutmeg, allspice, and white sugar. Sprinkle over sliced apples, then add lemon juice, vanilla extract, and rum. Toss until apples are thoroughly coated. Set aside for 1/2 hour.
• Meanwhile, roll out 1 dough disk to 12 inches in diameter. Fit into a 9-inch deep-dish pie plate, allowing 1/2 inch overhang on edges. Place a circle of parchment paper or a flattened coffee filter in center of pie shell and cover with pie weights or dried beans.
• Bake pie shell in preheated oven for 10 to 15 minutes, until edges begin to brown. Remove pie weights or beans, and cool pie shell.
• Drain juices from apple slice mixture into a saucepan. Simmer just until liquid begins to thicken. Stir thickened juices into pureed apple mixture, and spread this mixture into bottom of pre-baked pie shell.
• Arrange apple slices over pureed apple layer, placing slices perpendicular to outside rim of pie plate, to form a "rose" style configuration, starting along outer edges and moving towards center.
• Roll out other half of pastry and cut out decorative leaf shapes. Brush each leaf with milk and arrange on top of pie and around edges of crust, placing milk side down. When finished, brush the top of all of pastry with milk, and sprinkle lightly with sugar. Cover outer rim of pastry with aluminum foil to prevent overbrowning.
• Place pie in preheated oven and bake 1 hour to 1 hour and 15 minutes, until juices bubble and crust browns. Remove aluminum foil 45 minutes into baking time to allow crust edges to brown.

MINI ROSE APPLE PIES

Steps:

• Combine flour, white sugar, and salt in a large bowl. Cut in cubed butter using a pastry blender, 2 knives, or your fingertips until mixture resembles coarse meal. Stir in water until dough just comes together into a ball.
• Form the dough into a disc. Cover tightly with plastic wrap and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with butter.
• Roll out dough to 1/4-inch thickness on a well floured surface. Cut out nine 3 1/2-inch rounds using a biscuit cutter or floured glass. Press rounds into the muffin tin, pushing dough up the sides in the shape of a cup. Transfer to the refrigerator.
• Core apples by slicing around the core on 4 sides. Cut apples into very thin half moons using a mandolin or a very sharp knife. Toss apple slices with lemon juice in a microwave-safe bowl.
• Combine 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; pour over apples and toss to combine. Microwave apples until pliable enough to roll, about 1 minute.
• Lay 10 apple slices in a horizontal line on a flat work surface with the skin side facing you; arrange slices so that each slice overlaps the previous slice by half. Roll up the slices tightly from one end to the other. Arrange 2 to 8 additional slices around the outside of each apple rose to reach desired size. Repeat with remaining slices to form 8 more apple roses.
• Combine remaining 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; brush over the bottom of each dough cup. Place an apple rose in each cup.
• Bake in the preheated oven until dough turns golden and apples are cooked through, 25 to 30 minutes.
• Pour strawberry preserves into a microwave-safe bowl. Heat in the microwave until liquid, about 30 seconds. Brush preserves over each apple rose.