Carols Apple Pie Recipes

CAROLS APPLE PIE

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 the 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 1-2 ties, 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 refrigerate or freeze up to 6 months)
• Cut the dough in half. On a lightly floured surface, roll each half of dough in a disc about 11-12 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 376.
• 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 to 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 pieces 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. Cooks note: you may freeze the uncooked pie but don't brush it with egg or dust it with sugar before hand.
• Place the pie in the freezer for 30 minutes, to harden it slightly and then double wrap it with plastic wrap.
• Freeze up to 6 minutes. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar.
• Bake from the frozen state until golden brown about 1 hour and 10 minutes.

APPLE HAND PIES

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
• Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
• Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
• Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
• Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
• Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.