Apple Pie Party Mix Recipes

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MIXED APPLES PIE

This is essentially a classic double-crusted apple pie, packed tight with fruit, but it calls for a wide variety of apples, giving it far more flavor. For the most nuanced filling, use as many different types as possible: A mix of sweet, tart, crunchy and tender apples will yield complex tastes and textures. The sharp acidity of lime juice heightens the tanginess of your blend, half of which should be firm apples to keep the filling from collapsing. To ensure success with the crust, keep the ingredients cold, popping them into the freezer if needed, and work quickly with a gentle touch. A generous layer of spiced cookie crumbs prevents the bottom crust from getting soggy and lends even more warmth.

Provided by Genevieve Ko

Categories     pies and tarts, dessert

Time 2h15m

Yield One 9-inch pie

Number Of Ingredients 13



Mixed Apples Pie image

Steps:

  • Make the crust: Whisk sugar and 1/3 cup/80 milliliters water in a small bowl until sugar dissolves, then place in the freezer. In a large bowl, whisk flour and salt, then toss the butter cubes until evenly coated. Using your fingertips, quickly flatten and rub the butter into the flour, while tossing the smushed pieces to coat until the mixture is mostly thick, powdery flakes and pebbles.
  • Make a well in the center of the mixture and add the chilled water all at once. Using your fingers, rake the dry ingredients into the wet and stir until mixed. Continue stirring with your fingers, occasionally squeezing the blend gently, until large, shaggy clumps form.
  • Press the clumps together and into the remaining dry bits to gather into a single mass. Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
  • On a lightly floured surface, use a floured rolling pin to roll out a dough disk into a 12-inch round. Fit into a standard 9-inch pie plate, gently tucking and pressing the dough against the bottom and sides without stretching it. Sprinkle the cookie crumbs in an even layer across the bottom and gently press into the dough. Transfer to the refrigerator. Roll out the other disk into a 12-inch round, slide onto a parchment paper-lined baking sheet, and refrigerate while you prepare the filling.
  • Make the filling: Place a rimmed baking sheet on the lowest oven rack and heat oven to 425 degrees. Whisk the sugar, cornstarch, cinnamon, cardamom and salt in a large bowl. Cut each apple into 8 wedges, then cut each piece into 1/4-inch-thick slices crosswise. Add to the bowl and pour the lime juice over, then toss until evenly coated.
  • Scrape half the apples into the chilled bottom crust and press down firmly to eliminate any gaps. Top with the remaining apples, pressing firmly into a mound. Scatter the chilled butter bits evenly on top.
  • Flip the other dough round over the apples to cover and peel off the parchment. Using scissors, trim the edges together 1/2 inch past the plate's rim. Fold and tuck the edges under so that they're flush with the rim and crimp, decoratively if you'd like. Using a sharp paring knife, cut 8 (3-inch-long) slits in the center of the top dough, spacing evenly. Think of these slits as a guide for cutting the baked pie into wedges.
  • Place the pie on the heated baking sheet and bake for 30 minutes. Reduce oven temperature to 325 degrees and bake until the crust is brown and the filling is bubbling, 55 to 60 minutes longer. A thin paring knife should slide through the apples easily. Transfer the pie plate to a wire rack to cool completely before slicing.

1 tablespoon granulated sugar
2 1/3 cups/300 grams all-purpose flour, plus more for rolling the dough
3/4 teaspoon fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), preferably high-fat European-style, cut into 1/2-inch cubes
1/3 cup/40 grams spiced cookie crumbs, crushed from crunchy varieties such as Biscoff or gingersnaps
2/3 cup/130 grams granulated sugar
1/3 cup/45 grams cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon fine sea salt
3 1/2 pounds/1.5 kilograms apples (about 8), a mix of tart, sweet, crunchy and soft varieties such as Granny Smith, Gala, Opal and Jazz, peeled and cored
1 tablespoon fresh lime juice
2 tablespoons cold unsalted butter, cut into 1/4-inch cubes

THE BEST APPLE PIE

We love using a variety of apples in our pie; it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 10h45m

Yield 10 servings

Number Of Ingredients 17



The Best Apple Pie image

Steps:

  • For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
  • Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
  • Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
  • To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
  • Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
  • Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
  • Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
  • Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
3 sticks (1 1/2 cups) chilled unsalted butter, cut into pieces and frozen
1/3 cup chilled vodka
2 tablespoons apple cider vinegar
3 pounds mixed sweet-tart, firm baking apples, such as Pink Lady, Braeburn, Winesap or Granny Smith
2/3 cup dark brown sugar
1/3 cup all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 large egg
3 tablespoons demerara or raw sugar

APPLE PIE SPICE MIX

Making your own spice mix is simple, and usually economical. Scale to make a batch as large or small as you like.

Provided by ROBERTAJ

Time 5m

Yield 2

Number Of Ingredients 3



Apple Pie Spice Mix image

Steps:

  • In a small bowl, combine cinnamon, nutmeg and cardamom. Store in a sealed jar.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 5.9 g, Fat 1.2 g, Fiber 3.3 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 1.1 mg, Sugar 1 g

4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cardamom

FRESH APPLE PIE

There's nothing better than the smell of the fresh apple pie baking in the oven. It signifies the start of cozy fall days, and it's the ultimate dessert to kick off the season. This recipe uses Betty's pie crust mix so you can skip chilling your pastry dough and get right to the baking part-meaning less time waiting around for pie and more time eating it! Apple pie is best served warm with a big scoop of vanilla ice cream on top.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 10



Fresh Apple Pie image

Steps:

  • Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
  • Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
  • Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
  • Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

1 package Betty Crocker™ pie crust mix
1/3 cup cold water
1/2 cup sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large)
1 tablespoon butter or margarine
Milk
Additional sugar

APPLE PIE CHEX MIX

In honor of the apple-producing state of Washington, treat guests to this apple pie mix of Chex cereals.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 24

Number Of Ingredients 11



Apple Pie Chex Mix image

Steps:

  • In large microwavable bowl, mix cereals and walnuts.
  • In 2-cup microwavable measuring cup, microwave butter on High 30 seconds or until melted. Stir in brown sugar, cinnamon, ginger and nutmeg uncovered for about 1 minute, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.
  • Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples evenly over cereal mixture.
  • In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on High about 1 minute or until chips can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces. Store in airtight container.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 11 g, TransFat 0 g

3 cups Rice Chex™ cereal
3 cups Corn Chex™ cereal
1/2 cup walnut pieces
3 tablespoons no-trans-fat vegetable oil spread stick or butter
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups dried or freeze-dried apples, coarsely chopped if necessary
1/4 cup white vanilla baking chips (2 oz)
1 teaspoon shortening

APPLE PIE I

This is my mother's apple pie. This is the recipe I use all the time and I love it. I also use a dash of nutmeg so if you wish you can put that in too.

Provided by Carol

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 5



Apple Pie I image

Steps:

  • Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
  • Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
  • Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
  • Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 42.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 128.1 mg, Sugar 28.5 g

6 cups thinly sliced apples
¾ cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 recipe pastry for a 9-inch double-crust pie

APPLE PIE MIXED DRINKS

This mixed drink with Everclear® tastes just like apple pie.

Provided by bgfoot05

Categories     Drinks     Cocktail Recipes

Time 1h20m

Yield 24

Number Of Ingredients 6



Apple Pie Mixed Drinks image

Steps:

  • Bring apple cider, apple juice, and sugar to a boil in a large pot over medium heat until sugar is dissolved, about 10 minutes. Divide juice mixture evenly into the bottles. Add a cinnamon stick to each bottle.
  • Divide alcohol into the bottles and allow mixture to cool; seal and store in a cool dry place.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 58.3 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.1 g, Sodium 23.7 mg, Sugar 53.7 g

1 gallon apple cider
1 gallon apple juice
2 cups white sugar
6 large glass bottles
6 cinnamon sticks
1 (1 liter) bottle 190 proof grain alcohol (such as Everclear®)

PERFECT APPLE PIE

Many cooks are intimidated by pastries and pies, thinking they'll make a mistake with the dough and ruin the recipe. The fact is, most of the errors that cause problems are easily preventable, and achieving perfection is simply a matter of mastering some basic techniques. This recipe will help ensure great results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10



Perfect Apple Pie image

Steps:

  • Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
  • In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
  • Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.

Handmade Pastry
3 tablespoons all-purpose flour, plus more for dusting
3 pounds apples such as Rome, Cortland, or Granny Smith, or a combination, peeled, cored, and cut into 3/4-inch wedges (about 8 cups)
1/2 cup sugar, plus more for sprinkling
1/2 to 3/4 teaspoon ground spices (combination of cinnamon, ginger, allspice, nutmeg, and clove)
1 tablespoon freshly squeezed lemon juice (or orange juice)
1 teaspoon grated lemon zest (or orange zest), optional
Pinch of salt
2 tablespoons unsalted butter, cut into pieces
2 tablespoons heavy cream

APPLE PIE

I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12



Apple Pie image

Steps:

  • Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; 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. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
1 large egg white
Additional sugar

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