It's almost apple pie season.....

Does anyone have a yummy recipe for all the fresh apples I'm going to pick???

Re: It's almost apple pie season.....

here is a link to a few apple crisp recipes

Re: It's almost apple pie season.....

Re: It's almost apple pie season.....

I found a recipe which won the woman a scholarship to CIA, a few years ago. My family gobbles this up!

Apple Pie with Tart Cherries and an Apple Cider Crust
by Allison Heaton (winner of Apple Pie scholarship to Culinary Institute of America, 2001)

Pastry Dough (Yield: two 9-inch pie crusts)
3/4 cup thawed apple cider concentrate, chilled
3/4 teaspoon salt
3 cups all-purpose baking flour
1 cup whole grain pastry flour
1 tablespoon sugar
1 tablespoon ground cinnamon
3/4 cup lard, chilled
3/4 cup unsalted butter, chilled

Filling
4 Granny Smith apples
4 Braeburn apples
1 tablespoon fresh lemon juice
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon allspice
1 teaspoon salt
2 tablespoons all-purpose baking flour
1/2 cup bourbon
6 ounces dried tart cherries (unsweetened)

Pastry Dough:
1. Place a medium mixing bowl and two knives in freezer to chill.
2. Stir salt into thawed apple cider concentrate until dissolved. Chill.
3. In chilled mixing bowl, combine flours, sugar and cinnamon.
4. Using the chilled knives, cut lard and butter into flour mixture until it resembles coarse meal.
5. Stir in the apple cider mixture until combined. Be careful not to overwork the dough.
6. Divide dough in three portions. Flatten each portion into a 1-inch thick disk.
7. Wrap each disk in plastic wrap and refrigerate for at least one hour.

Filling:
1. Peel, core, quarter, and slice apples into 1/4-inch thick pieces. Toss with lemon juice.
2. In a sauté pan, combine apples, sugars, cinnamon, nutmeg, allspice, and salt.
3. Cook over medium heat until apples have released their juices and are slightly softened.
4. In a small bowl, whisk flour and cornstarch into bourbon, creating a slurry.
5. Raise heat on the apples to bring mixture to a slow boil.
6. While stirring, slowly pour in the bourbon slurry. Continue to stir until the sauce is thickened.
7. Remove from heat and allow mixture to cool.
8. Stir in dried cherries.

Assembling the Pie:
1 tablespoon unsalted butter, cut into 4 pieces
1 egg white, mixed with 1 tablespoon water
2 tablespoons coarse sugar

1. Preheat oven to 425 F.
2. Roll out first piece of dough on a lightly floured surface until 13-inches wide.
3. Transfer to a 9-inch diameter ceramic pie dish.
4. Spoon filling into bottom crust and dot with pieces of butter.
5. Roll out second piece of dough on a lightly floured surface until 13-inches wide. Transfer to pie by rolling the piece of dough onto rolling pin, position pin on top of pie, and unroll dough over the top.
6. Trim edges of both crusts to 3/4-inch overhang. Fold under dough and crimp decoratively.
7. Roll out third piece of dough on a lightly floured surface until 13-inches wide.
8. Using a knife or cookie cutter dipped in flour, cut shapes of apples and leaves. Use the tip of a knife to make veins in leaves.
9. Brush the bottom of each leaf and apple with egg white mixture and place them on pie, overlapping each other. Make holes or slits in the crust between decorations to allow steam to escape.
10. Brush finished pie with egg white and sprinkle with coarse sugar. Chill finished pie in freezer for 15 to 20 minutes.
11. Place pie in the 425 F oven and bake for 10 minutes. Reduce oven temperature to 375 F.
12. Bake until apples are tender and juices are thick, approximately 50-55 minutes. Cover with foil if pie browns too quickly. Poke a hole in center of foil to allow steam to escape.
13. Transfer pie to a rack and cool for at least one hour.

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Re: It's almost apple pie season.....

YUMMY !!! you guys must have read my mind !! i was just searching for recipes.

Re: It's almost apple pie season.....

My Mom's Apple Pie Recipe:

2 deep dish frozen pie crusts
6-8 granny smith apples, peeled & cut into wedges
3/4 stick salted butter (cut into slices)
3/4 cup sugar
2 tsp. cinnamon
3 TB cornstarch

Mix together last 3 ingredients in small bowl.
Pile apple wedges high in crust.
Pour dry mixture over apples.
Place butter slices over apples.
Put second pie crust over pie & apples and pinch ends together.
Take knife, and make slits on the top of the pie (like a star)

Place pie on tin-foil covered cookie sheet and bake 1 hr at 350.

The top will fall in and juices may come out- dont worry this is normal. The pie may look ugly but it tastes super yummy!

Re: It's almost apple pie season.....

I usually make my own pie crusts, but you can just use store bought crusts, which I do in a real pinch!

Crust:
2-1/2 cups flour
1-1/2 sticks cold, unsalted butter, cut into pieces
4 tbsp cold vegetable shortening (I use Crisco)
1/2 tsp salt
4 tbsp ice water

In a large bowl, blend flour, butter, shortening and salt until mixture resembles meal. Add 4 tbsp of ice water and mix thoroughly. Form dough into ball,dust with flour, and wrap in waxed paper and chill for 1 hour before rolling out for pie crusts.

Filling:
15-20 apples, peeled and sliced, a mix of tart and sweet (I usually get a mix of kinds for a nice flavor, like Macintosh, Granny Smith, Cortland, Fugi, etc.)
1/2 c. white sugar
1/4 c. brown sugar
3/4 tsp cinnamon
1/4 c. flour
1 tbsp lemon juice
1 tbsp butter
2 tbsp cream
1 tbsp sugar

Use 9-in pan. Roll crust for bottom. In a large bowl, combine apples, white and brown sugars, cinnamon, flour and lemon juice. Mix lightly. Sppon over crust and dot with butter. Place second crust over top and flute edges. Cut several slits in top crust. Brush with cream and sprinkle with sugar.

Bake at 425 for 45 minutes, covering edges with foil for the first 30 minutes.