Raifort Apple Pie Apple Horseradish Pie Recipes

PERFECT APPLE PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
• In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
• Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

APPLE RAISIN PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

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.

RAIFORT APPLE PIE (APPLE HORSERADISH PIE)

Steps:

• To prepare the fresh horseradish --
• Wash and peel a 2-inch length of a horseradish root as you would a potato and dice it into small cubes.
• In a blender jar, place enough of the cubed horseradish to cover the blades of the blender.
• Cover the cubed horseradish with cold water, and add several crushed ice cubes.
• Cover and blend, stopping to scrape down the sides of the jar and add more of the cubed horseradish, until you have it all blended. If necessary, add more water or crushed ice to keep it cold and moist enough to complete the grinding.
• When the mixture reaches the desired potency, usually after about 3 minutes, add freshly-squeezed lemon juice to stop the enzymatic reaction in the root. Use about 2 tablespoons of lemon juice for each cup of grated horseradish.
• Refrigerate the prepared horseradish in an airtight container until ready to use.
• To prepare the Raifort Apple Pie --
• Preheat oven to 425'F.
• In a large bowl, stir together all the ingredients for the filling, including the 4-1/2 tablespoons of horseradish.
• Place one pie crust on the bottom of a 9" pie pan, pour the filling in, and top with the second crust, crimping the edges.
• Cut several slits in the top crust to allow steam to escape.
• Place the pie in the oven on the bottom-most rack and immediately reduce the temperature to 400'F.
• Bake 40 to 50 minutes or until apples are tender and crust is golden brown.
• It may help to cover the edges of the crust with tinfoil after 15-20 minutes to help keep them from over-browning.