Apple Pizza Pie Recipes

Steps:

• For the dough: Stir together yeast, 1 cup warm water and 1 teaspoon granulated sugar to a stainless steel bowl. Whisk together and let sit for 15 to 20 minutes.
• Add flour, oil, salt, remaining 1/2 cup water, 2 teaspoons sugar and yeast mixture to a stand mixer and stir to incorporate. Mix together on medium speed until all ingredients have been mixed well, 5 to 8 minutes. Portion dough into four 1-pound pieces and place in 4 freezer bags. Freeze immediately to stop the rising process. Dough is ready to use after 30 minutes in freezer. Thaw fully before using.
• For the apple filling: Melt 7 tablespoons butter in a 4-quart pot. Add apples, brown sugar, cinnamon, nutmeg and salt. Cook over medium-low heat, stirring mixture frequently to avoid scorching, until al dente.
• Meanwhile, make a roux by melting remaining tablespoon butter in a small skillet over medium-low heat. Once butter is melted, add flour. Turn the heat to medium and cook, stirring, until golden brown. Remove from heat.
• Add roux to apple mixture, little at a time, until desired consistency is achieved. Transfer apples to a cookie sheet to cool.
• For the cinnamon glaze: Place candy in a saucepan and enough water to cover. Let stand until candy has mostly dissolved, then heat mixture to a medium boil, stirring frequently. Cook until a thin syrup-like texture is achieved, about 15 minutes. (Candy mixture is extremely hot and can cause severe burns! Handle with care! If mixture is too thin, cook a little longer; if mixture is too thick, add a little more water.) Let cool and pour into a squeeze bottle.
• For the doughboy: Preheat oven to 450 degrees F.
• Roll a 5- to 6-ounce ball of thawed dough into a 4-inch square. Place 2 tablespoons apple filling in center of dough. Stretch opposite sides of dough up and pinch to seal until a rectangular "apple pillow" is made. Brush with butter, dust with cinnamon sugar and bake until golden brown, 12 to 14 minutes, Repeat with remaining dough and filling.
• Serve immediately with vanilla ice cream; drizzle cinnamon glaze over doughboy and ice cream. Then, enjoy!

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.)

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; cover and let rest for 15 minutes., Meanwhile, in a large skillet, cook and stir apples in butter over medium heat for 2 minutes. Combine the sugar, flour and cinnamon; stir into skillet. Cook 3 minutes longer. Reduce heat to low; cook, uncovered, for 4-6 minutes or until apples are tender, stirring frequently. , In a small bowl, combine the cheese topping ingredients. For streusel, in a small bowl, combine flour and sugar; cut in butter until crumbly. , Pat dough onto a greased 14-in. pizza pan, building up edges slightly. Spread with cheese topping, then apple topping. Sprinkle with streusel. Bake at 375° for 20-25 minutes or until crust is golden brown. Serve warm or cold.

Steps:

• For the dough: In a bowl, combine warm water, yeast and sugar. Let stand. In the food processor, combine flour, salt and pulse. Add the yeast mixture, cold water, vanilla and butter. Pulse until a ball is formed. Scrape dough out onto a lightly floured counter and knead until dough is smooth. Allow dough to rest for 2 to 3 minutes. Divide dough in half and form 2 balls. Place dough in separate bowls, cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerator 2 hours to overnight.
• For cheese mixture: Combine cheeses, sugar and Calvados in a bowl. Let rest.
• For apples: In a food processor pulse butter, flour, brown sugar, and pecans into coarse crumbs. Cook for 3 to 4 minutes until slightly softened. Flame Calvados. Add cinnamon, nutmeg, and salt let cool.
• For crumb topping: In a food processor pulse butter, flour, brown sugar and pecans into coarse crumbs. Cook in a non-stick saute pan for 1 minute. Let cool.
• Assembly: Spread each dough to form a 10-inch circle. On each dough circle spread half of the cheese mixture. Top with half of the apples, and sauce. Sprinkle half crumb mixture, and bake at 475 degrees for 8 to 10 minutes. Serve warm, with vanilla ice cream and dust with cinnamon sugar.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to fit a 12-in. pizza pan; fold under or flute edge. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover crust. Combine the first 5 topping ingredients; sprinkle over apples. , Bake until apples are tender, 35-40 minutes. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired.

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
• Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
• Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

Steps:

• Heat oven to 450°F.
• Prepare pastry with last 4 ingredients and roll out onto a pizza pan (12-14 inch) -- mix flour and salt, add the cold shortening, using pastry blender, work the dough till crumbly, add the ice water to form a dough ball, roll out onto the pizza pan (12-14 inch).
• Pare apples and cut into approximately 1/4-1/2 inch slices. It is optional to pare the apples, it is not necessary if that is your preference.
• At the edge of pan, begin layering the apple slices around the entire pan, overlapping and possibly topping layer on layer, if you want more apples than stated, some might like it that way.
• Mix together the cinnamon/nutmeg ingredients and sprinkle on top of apples.
• To make the crumble topping, make sure the butter is chilled or out of the freezer, combine using a pastry blender to make crumbly.
• Sprinkle evenly over the apple/cinnamon mixture. You can sprinkle with additional cinnamon if you like lots of spice.
• Bake 30-40 minutes or until edge is golden and the apples are tender.
• SERVE WITH YOUR FAVORITE ICE CREAM OR WHIPPED CREAM.