Triple Crust Apple Pie With Cinnamon Cider Sauce Recipes

CINNAMON SAUCE FOR APPLE PIE

Steps:

• Combine the sugar and flour in a small bowl.
• In a small saucepan, stir together the sugar mix into the milk. Cook until thick.
• Remove from heat and add the vanilla, butter, and cinnamon.
• Use as desired. Leftovers keep well, covered, in the refrigerator. When reheating in the microwave, do it very low and very slow, stirring frequently to prevent clumping and curdling.

TRIPLE-APPLE PIE

Steps:

• In a large bowl, combine the apples, cider and jelly. Combine the sugar, flour, tapioca and salt; add to apple mixture and toss gently to coat. Let stand for 15 minutes. , Meanwhile, line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

APPLE CIDER PIE

Steps:

• Preheat oven to 400°F.
• Dice butter into cubes and put back in the refrigerator. Place flour and salt in a food processor and pulse until combined. Add butter and pulse until the butter is crumbly, just a few seconds. Add 3 tablespoons apple cider and run the food processor until the mixture starts to clump. Test the mixture with your fingers - is it crumbly or smooth? If it's too smooth to form one full ball in the food processor add 1 teaspoon more of apple cider (up to 1 full tablespoon more) until the mixture forms a ball when the processor is running. Be careful not to add too much liquid.
• Divide the dough into two balls. If the dough is too soft, chill for 30 minutes before rolling it out. If you can, roll out each ball separately on a lightly floured surface. (A silicone mat is very helpful for this step!) The diameter of the crust should be at least 1" larger than an inverted pie plate. Place one pie crust in a 9" pie plate. Place the other on a cookie sheet covered with parchment or wax paper. Chill both crusts until the filling is ready. (The chilling is important. They MUST be chilled before adding filling, topping, and baking for optimal results.)
• Place the apples and 1 1/2 cups of apple cider in a large skillet. Cover and cook over medium heat, stirring often, until the apples are almost translucent, about 5-7 minutes. Remove the apples and reserve the cooking liquid in the pan.
• Stir together granulated sugar, 1 tablespoon cornstarch, and salt. Stir in 2 tablespoons of cold apple cider. Add the cornstarch mixture to the hot apple liquid in the pan. Cook over medium-low heat until the mixture thickens, about 5 minutes. Add the butter and stir until melted. Remove from heat and add the apples back to the hot liquid. Let cool for 5-10 minutes.
• Remove crusts from the refrigerator. Slice the flat crust into 1" slices using a knife or pizza cutter. Sprinkle the brown sugar, cinnamon and remaining 1/2 teaspoon cornstarch in the bottom of the pie crust in the pie plate. Place the slightly cooled apples into the pie plate. Top the pie with the strips of dough in a lattice pattern.
• To create the lattice pattern (see this post for image tutorial): choose every other strip and place them on the pie crust with 1" gaps between them. Then take each remaining strip, starting at one end of the pie, and weave the strips over and under the strips that are on the pie in an alternating pattern.
• Brush the top of the pie with a little heavy whipping cream and sprinkle with granulated sugar. Place the pie on a cookie sheet and bake for 30-40 minutes until the crust is golden brown. Cool completely before cutting. Serve with ice cream or whipped cream and apple cider syrup.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

TRIPLE-CRUST APPLE PIE WITH CINNAMON-CIDER SAUCE

Steps:

• 1. Remove 1 rack from the oven & place the other oven rack in the lower third of the oven. Preheat to 475º F. Sprinkle the bottom of a 9-inch glass pie pan with the flour. Gently pat one of the prepared crusts in the pie pan. Set aside. 2. For the crumb crust, in the bowl of a foods processor fitted with the steel blade, combine the 1/4 cup sugar, 1/4 cup light brown sugar, & 3/4 cup flour. Pulse several times to combine. Add the 1/3 cup butter cut into tablespoon-sized pieces & process with on-off turns until the mixture forms crumbs the size of small peas. Remove from the processor bowl & set aside. 3. For the apple filling, replace the processor bowl on the base & add the slicing blade. Peel & core the apples. Slice them in the food processor. Measure out 5 1/2 cups sliced apples (do not use more than this amount or the pie will not thicken). Place the apples in a large mixing bowl & toss them with the sugars, lemons juice, nutmeg, cinnamon, salt, & flour. 4. Pile the apples into the pie pan & press down lightly. Cover with the crumb topping (the pie will look very tall, but that's OK). Cover the crumb crust with the remaining preprepared piecrust. Trim & crimp the edges. Make four 1-inch slips in the top crust to allow steam to escape. 5. Bake for 10 minutes on the bottom rack of the pre-heated over. After 10 minutes, carefully remove the pie from the oven & place the second rack in the middle of the oven. Reduce the temperature to 375º F & place the pie back in the oven on the middle rack. Bake for an additional 40 minutes, until the juices bubble & the crust is nicely browned. Remove to a rack to cool. 6. Meanwhile, prepare the cinnamon-cider sauce. Combine the cornstarch, sugar, cinnamon, & nutmeg in a 4-cup glass measure. Whisk in the apple juice or cider & lemon juice. Microwave on high until it starts to boil, about 2 1/2 minutes. Boil for 1 minute. Remove from the microwave & whisk in butter bits. Serve warm over the pie.

GRANDMA'S IRON SKILLET APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
• Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.
• Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.

DOUBLE APPLE PIE

Steps:

• Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
• On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
• While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
• Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
• Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
• Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.

CINNAMON-SUGAR APPLE PIE

Steps:

• In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CIDER-CARAMEL APPLE PIE

Steps:

• Roll out one disk of dough and fit it into a 9-inch pie pan. Roll out the second disk as directed in Cook's Note and place on a parchment-lined baking sheet. Chill the crusts while you prepare the caramel and filling.
• Make the caramel: In a large wide pot, bring the cider to a boil over medium heat, then lower to medium-low heat and cook, without stirring, until the cider reduces to a sauce with the consistency of thin caramel, 45 to 60 minutes (the timing will depend on the size of your pot; check the progress every 15 minutes or so to start, and more frequently once it begins to thicken).
• Stir the butter, salt, and vanilla into the caramel, then pour the mixture into a heatproof bowl to cool slightly, about 15 minutes.
• Make the filling: Place the apples in a large bowl. In a small bowl, stir the brown sugar, flour, and cinnamon together. Add the mixture to the apples and toss to coat. Add the cooled caramel and toss well to combine.
• Arrange the filling in the chilled piecrust: If you place the apples in overlapping concentric circles, like a rosette, there will be fewer air pockets between the fruit, reducing the chance of the top crust collapsing after baking. Once you reach the upper edge of the pie pan, begin to make the circles smaller to mound the filling higher in the center to give the baked pie the domed look.
• Roll up the top crust onto the rolling pin and gently unfurl it over the filling. Press the edges of the top and bottom crusts gently together to seal, then trim the excess dough away using scissors, leaving a 1/2-inch overhang. Tuck the overhang under itself all the way around the pie.
• Crimp the edges of the crust as desired. I refrigerate the pie for 20 to 30 minutes.
• Preheat the oven to 425 degrees F (218 degrees C), preferably with a baking stone on the bottom rack.
• Brush the top crust with the egg wash and sprinkle generously with turbinado sugar. Use a small sharp knife to cut a few small vents in the crust. Bake the pie on the stone or bottom rack until the crust is deeply golden and the filling is bubbling up through the vents, 40 to 50 minutes. If the crust begins to brown too quickly, reduce the oven temperature to 375 degrees F (190 degrees C) and/or tent the crust or edges with foil. Cool the pie for at least 30 minutes before serving.
• To mix the dough by hand: In a large bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces.
• For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, continue to work the mixture together until the pieces of butter are about the size of peas. To mix the dough in a food processor: See Pro Tip.
• Make a well in the center of the flour mixture. Add 3 tablespoons ice water for a single crust or 6 tablespoons for a double crust and mix to incorporate. Then add more ice water 1 tablespoon at a time and continue mixing just until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky- it should hold together easily in a ball but still feel almost dry to the touch.
• Form the dough into an even disk if making a single crust; or divide in half and shape into 2 equal disks if making a double crust. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
• For a double-crust pie: Using one disk of dough, follow the instructions for a single-crust pie and chill the bottom crust in the pie pan. Roll out the second disk of dough on a lightly floured surface to 1/4-inch thick and place on a parchment-lined baking sheet. Chill in the refrigerator for 10 to 15 minutes.
• Fill the bottom crust as directed in the recipe. Roll the top crust up onto the rolling pin, starting at the far edge of the dough. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough onto the filling. Trim the excess dough from the edges, leaving a 1/2-inch overhang all around. Use your fingers to press the edges of the bottom and top crusts together so they are lightly sealed. Chill the pie in the refrigerator for 15 to 30 minutes or freeze for 5 minutes.
• Tuck the excess dough under at the edges, pressing lightly to help seal the dough to the rim of the pie pan. Return the dough to the refrigerator for 15 to 30 minutes or to the freezer for 5 to 10 minutes. Crimp the edges of the piecrust as desired. Bake as directed in the recipe.

CINNAMON ROLL APPLE PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C) and spray a pie dish with nonstick oil.
• Peel and cut the apples into thin slices and place in a bowl.
• Add sugar, cinnamon and cornstarch to apples and stir.
• Cut each cinnamon roll in half and roll out with flour until thin.
• Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
• Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
• Cover with foil and bake for 35 minutes.
• Remove the foil and bake for another 10 minutes uncovered.
• Allow the pie to cool and drizzle with icing.
• Enjoy!

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.