Molasses Spice Apple Pie Recipes

Steps:

• For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
• For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
• Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
• For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
• Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
• Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
• Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
• Serve the pie with large dollops of whipped cream.
• Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!

Steps:

• Mix the molasses, water, lemon juice and salt in a saucepan.
• Bring to a boil.
• Add the sliced apples and simmer until the apples are tender.
• remove the apples from the syrup.
• Melt the butter in a saucepan, and blend in the flour.
• Pour this into the hot syrup and simmer, stirring constantly until the syrup is smooth and thick.
• Fold the apples into the syrup.
• Preheat the oven to 425 degrees F.
• Make Pastry for 2 crust 9 inch pie by mixing shortening, salt, and flour with a fork until crumbly.
• Add 5 tablespoons water and mix well, adding more water if too dry.
• Form into a ball.
• Roll out half of it and line the pie pan, letting it hang over the edge about 1 inch.
• Fold the extra pastry over toward the middle and flute the edges with your fingers for a built up rim.
• Roll out the rest of the pastry, and cut into narrow strips for a lattice top.
• Spoon the apple syrup mixture into the pastry lined pan.
• Arrange 7 or 8 strips over the top.
• trim the ends, moisten, and press into the rim.
• Lay more strips over them.
• leaving a diamond shaped spaces, and trimming, moistening and pressing into the edge like the first ones.
• Bake the pie at 425 degrees for 30 minutes.

Steps:

• Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
• Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
• Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
• Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
• Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
• Spread frosting over top of cake. Drizzle with glaze. Serve immediately.

Steps:

• Mix the 4 first ingredients in a bowl(flour to butter). With a pastry cutter or 2 knives, add butter until you have a rough texture.
• In another bowl, mix baking soda and warm water. Add molasses, egg, cinnamon, nutmeg and ginger. Beat well.
• Spread 1/3 of the rough mixture (step 1) in the crust, then pour the second mixture of molasses (step 2). Put the remaining rough mixture (step 1) on the pie. Cook on the lowest rack of oven, at 350 F from 45 to 50 minutes or until a knife inserted in the middle comes out clean.

Steps:

• In a large saucepan, combine the apples, apple cider, brown sugar, molasses, cinnamon, nutmeg, cloves and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 1-3/4 to 2 hours or until mixture reaches a thick, spreadable consistency, stirring often., Remove from the heat. Stir in raisins and lemon zest. Cool to room temperature. Store in an airtight container in the refrigerator.