Flyinghighapplepie Recipes

HONEYCRISP APPLE PIE

Steps:

• Preheat oven to 375 degrees and line a rimmed baking sheet with foil.
• In a large bowl, combine apples with granulated and brown sugars, tapioca, cinnamon, ginger, nutmeg, salt, and lemon zest and juice, and mix well.
• Line a 9-inch pie plate with pastry (no need to pre-bake). Pour in the apples and cover with a second layer of pastry. Crimp the edges and brush with cream or egg, then sprinkle a little turbinado sugar for extra sweetness and crunch.
• Place pie on the foil-lined baking sheet and bake at 375 degrees for 55-60 minutes, until the crust is golden brown and the filling is thick and bubbly. Let cool at for at least 15-20 minutes to set; it serves up best at room temperature.

LAURIE'S APPLE PIE IN THE SKY

Steps:

• Preheat the oven to 450 degrees. Place the oven rack in the center position. Prepare a baking sheet with aluminum foil to prevent oven spills.
• Unroll and place the bottom pie crust in a 10" deep dish pie plate.
• Peel, core and thinly slice the apples in a large bowl. Add in the sugars, spice and flour. Toss well to evenly coat.
• Pour the apples into the prepared crust in the pie pan. Dot the top of the apple mixture with the butter.
• Place the top crust over the apples. Dampen the bottom edge of the top crust with a little water. Tuck the top edge under the bottom pastry edge and press to seal. You may flute the edge all around with a decorative pattern or a dinner fork.
• Brush the top crust with milk using your fingers or a pastry brush. Cut a few steam vents in the top crust with a sharp knife in some all over pattern or random fashion.
• Place the pie on the foil lined cookie sheet and place into 450 degree oven for 15 minutes. Place some foil over the edges of the crust to prevent over-browning. Lower oven to 350 degrees and bake for an additional 50-60 minutes until the apples are bubbling and the crust is nicely browned. NOTE: Remove the foil from the edges of the crust 10 minutes before the pie is done to get a nice even color.
• Allow the pie to cool and serve with whipped cream or ice cream. Store leftovers in the refrigerator.

MILE-HIGH APPLE PIE

Steps:

• Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.
• Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
• Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
• Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
• Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
• Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 1 hour to 1 hour 15 minutes. Remove from oven, and let cool completely before serving.

MILE-HIGH APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven and place a baking stone on it.
• Place the apples into a large mixing bowl, and toss with the lemon juice.
• Stir the potato starch, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl.
• Roll out half of the pie crust pastry on a lightly floured surface and fit it into a 10 inch pie plate. Pile half the apples into the crust, and dot with half the butter pieces. Sprinkle half of the potato starch-cinnamon sugar mixture over the apples. Pile the remaining apples into the pie plate. Sprinkle with the remaining butter pieces and sugar mixture. Roll out the remaining pie crust pastry, and place carefully over the apples. Pinch and crimp the edges to seal the crusts. Use a fork to poke holes in the top crust in a few places. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.
• Place the pie in the preheated oven on the baking stone. Immediately lower the heat to 350 degrees F (175 degrees C). Bake until the crust is golden brown, about 60 minutes. Check half way through the baking time, and cover the edges with aluminum foil for the last 30 minutes if necessary to prevent over-browning. Cool 3 hours on a wire rack before serving.