Holiday Apple Pie Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 14-inch circle. Line a 9-inch pie plate with the pastry, trim away the excess and crimp the edge.
• Roll out the rest of the pastry to 1/4-inch thickness. Cut the pastry into 1/2-inch strips. On a piece of parchment paper or waxed paper weave the strips of pastry into a lattice that will cover the top of a 9-inch pie plate with 1-inch of overhang. Refrigerate the pie shell and lattice for at least 30 minutes.
• Meanwhile, cut the apple quarters into 1/4-inch thick slices. Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt. Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash. Arrange the apples in the pie shell and dab the top with pieces of cold butter. Slide the lattice top over the apples. Press the pastry of the lattice firmly on the crimped edge to seal the 2 together. Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes.
• Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
• With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.

Steps:

• 1. Mix 3 tablespoons of the butter with 1/4 cup of the flour, 4 tablespoons of the sugar and the 2 cups of old fashioned oats in small bowl and set aside. Peel and quarter apples and set aside. use 1 Pillsbury pie crust or crust of your own making, line pie plate and flute edges. For airy pie crust, sprinkle crust with sugar and cinnamon and pierce with fork.
• 2. Mix the rest of the flour, sugars, and spices together in large bowl. Stir in walnut pieces, cranberries and apple slices, lightly coating all of the apples, nuts and cranberries in the dry mixture.
• 3. Place the fruit mixture into the pie plate and spread evenly, taking the remaining 1 tablespoon of butter and cut in slices across the top. Cover the top with the oat crumb mixture. Drizzle caramel over the top and bake in oven one hour at 350.

Steps:

• Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly., In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Steps:

• Preheat oven to 425 F.
• Place bottom layer of pie pastry into a 9" pie plate and set aside.
• Cut up butter into small pieces and set aside in a small dish at room temperature.
• Combine apple slices with lemon juice, sugar, flour, apple pie seasoning, and salt, mixing gently to combine well, but without crushing the apple slices.
• Pour filling into pie plate.
• Sprinkle the butter pieces over the top evenly.
• Top pie with top layer of the pie pastry, crimping and sealing edges decoratively.
• Combine egg yolk and water and brush over entire surface of the pie with a pastry brush.
• Cut a few slits in the top crust to allow venting of steam.
• Set a foil lined cookie sheet on the bottom rack of your oven and set the pie on the center rack of your oven (the extra pan will help catch any drips).
• Bake for 15 minutes at 425F.
• Lower the oven temperature to 350 F and bake another 40-45 minutes, or until the crust is golden brown and the filling is starting to bubble.
• Let cool before slicing as this will be boiling hot when fresh from the oven (you may serve pie warm or cold).
• NOTE: I check the pie about halfway through the baking process and if the crust edges are getting too brown, I set a pie ring on top; If you don't have a pie ring, you can make one using foil.