Hot Apple Pie Spread Recipes

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THE BEST APPLE PIE



The Best Apple Pie image

We love using a variety of apples in our pie; it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 10h45m

Yield 10 servings

Number Of Ingredients 17

3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
3 sticks (1 1/2 cups) chilled unsalted butter, cut into pieces and frozen
1/3 cup chilled vodka
2 tablespoons apple cider vinegar
3 pounds mixed sweet-tart, firm baking apples, such as Pink Lady, Braeburn, Winesap or Granny Smith
2/3 cup dark brown sugar
1/3 cup all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 large egg
3 tablespoons demerara or raw sugar

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.)

APPLE PIE DIP



Apple Pie Dip image

Cream cheese, sweetened with brown sugar and spiked with apple pie spice, forms the base of this spread. Bits of red apple and pecans give it texture and add to the apple-pie-like flavor. Garnish as desired and serve with crackers.

Provided by TinaJ

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Fruit Dip

Time 10m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package reduced-fat cream cheese, softened
1 tablespoon apple juice
2 tablespoons brown sugar
½ teaspoon apple pie spice
1 red apple, chopped
¼ cup chopped pecans

Steps:

  • Combine cream cheese and apple juice in a bowl and beat with the electric mixer on medium speed until fluffy. Beat in brown sugar and apple pie spice. Fold in apple and pecans.

Nutrition Facts : Calories 114.3 calories, Carbohydrate 8.5 g, Cholesterol 15.9 mg, Fat 7.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 85.3 mg, Sugar 5.5 g

HOT APPLE PIE SPREAD



Hot Apple Pie Spread image

We're big fans of dessert dips and spreads-and we're including this Hot Apple Pie Spread on our list of all-time favorites!

Provided by My Food and Family

Categories     Recipes

Time 22m

Yield 16 servings

Number Of Ingredients 6

1 tub (8 oz.) PHILADELPHIA Brown Sugar & Cinnamon Cream Cheese Spread
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 apple, chopped
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. finely chopped walnuts

Steps:

  • Heat oven to 375°F.
  • Mix first 3 ingredients in medium bowl until blended. Stir in half the apples.
  • Spread into 8-inch pie plate or small casserole. Top with remaining apples, cheddar and nuts.
  • Bake 10 to 12 min. or until heated through.

Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

APPLE RED-HOT SLAB PIE



Apple Red-Hot Slab Pie image

This dessert is my family's absolute favorite because it holds so many memories for us. Red Hots give the filling a color that makes it an instant hit at parties. -Linda Morten, Somerville, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 24 servings.

Number Of Ingredients 14

5 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 cups cold butter, cubed
1 to 1-1/4 cups ice water
FILLING:
2/3 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon salt
6 cups thinly sliced peeled Granny Smith apples (about 6 medium)
6 cups thinly sliced peeled Gala or Jonathan apples (about 6 medium)
1 cup Red Hots candies
1/4 cup cold butter
Vanilla ice cream, optional

Steps:

  • In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 portion is slightly larger than the other. Shape each into a rectangle; cover and refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, in a large bowl, mix sugar, flour and salt. Add apples and Red Hots; toss to coat., On a lightly floured surface, roll out larger portion of dough into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan. Add filling; dot with butter., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal and flute or press with a fork to seal. Prick top with a fork., Bake 50-55 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Serve warm. If desired, top with ice cream.

Nutrition Facts : Calories 349 calories, Fat 18g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 383mg sodium, Carbohydrate 45g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

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