Topless Apple Pie Recipes

MINI APPLE PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
• In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
• Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.

DUTCH APPLE PIE

Steps:

• In a large bowl, combine the sugar, flour and salt. Stir in the egg, vanilla and sour cream; stir until smooth. Add apples; mix well. Pour into pie crust. Bake at 375° for 15 minutes. Reduce heat to 325° and bake for 30 minutes more. , For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle topping over pie; bake 20 minutes longer or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled. Store in the refrigerator.

OUR FAVORITE APPLE PIE

Steps:

• In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour (or up to overnight).
• Preheat the oven to 425°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
• On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1/2-inch overhang, and transfer to the refrigerator. On a floured piece of parchment, roll out the second disc of dough to the same size as the first and refrigerate both crusts for 30 minutes.
• In a small bowl, whisk together the egg and milk and set aside. Peel, core, and slice the apples into 1/4-inch thick wedges. Place apples in a large bowl and mix with 1/4 cup flour, 1/3 cup sugar, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon. Fill the dough-lined pan with the apple mixture, packing apple slices as tightly as possible.
• Brush the rim with egg and milk mixture, reserving the excess. Top with the second dough round and press over apples to minimize excess space between apples and crust. Press the top and bottom crusts together and trim the top crust to a 1-inch edge around pan. Tuck top edge under bottom edge and crimp or decorate as desired. Cut five vents in the top crust for steam. Refrigerate pie for 30 minutes to set the crimp.
• Brush top crust with egg wash and sprinkle with coarse sugar.
• Place pie on the preheated rimmed baking sheet and bake until the crust begins to turn golden, 20 to 25 minutes. Rotate sheet, move to center rack, and reduce oven to 350°F. Continue baking until the crust is golden brown and you can see the thickened juices bubbling, 40 to 50 minutes more. Cool on a rack 3 to 4 hours to allow juices to set before slicing.
• Do Ahead
• The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The baked pie will keep, loosely covered with aluminum foil, at room temperature for up to 2 days.

TOPLESS APPLE PIE

Steps:

• Peel apples, and slice into wedges, 16 per apple. Put in a colander over a bowl and sprinkle with 1/2 of the sugar. Let drain for about two hours.
• Preheat oven to 400F.
• For the crust, combine flour and salt. Cut in shortening in two batches. Add ice water 1/2 Tbsp at a time until the dough comes together but is not wet. Chill 15 minutes to ease rolling out. Roll out in a cirlce (easiest between two layers of wax paper) and line a 9" pie dish. Cut edges.
• Put apples in a large bowl. Combine 2 Tbsp flour, cornstarch, remaining sugar, and cinnamon. Sift mixture oven apples and stir to combine. Add lemon zest, and then stir in lemon juice.
• Layer apples in a circular pattern in the pie dish, layer by later.
• Bake at 400F for 15 minutes. Reduce temperature to 350F, lightly cover with foil, and bake an addition 50-60 minutes. Let pie cool completely before serving; this allows the pectins to set up and keeps the pie well-formed when cut and served.

NAKED APPLE PIE

Steps:

• Beat egg.
• Add sugar and vanilla.
• Sift flour with salt and baking powder, into egg mixture.
• Stir in apples and nuts.
• Spread in a greased 9-inch pie plate.
• Bake at 350 for 30 minutes.

TOPLESS APPLE PIE

Steps:

• Prepare Pastry:
• Stir together salt and flour in bowl. Add butter/shortening with blender until mixture is coarse. Add water one tbsp at a time, stirring in between. Shape the pastry into a disk, cover it with plastic wrap, and chill until firm (about 1 hr).
• After Chilled, roll pastry onto lightly floured surface with a rolling pin until it makes a circle about 11 inches wide. Transfer to a 9-in pie plate. Squash it down to make it fit, and trim and crimp the edges.
• Prepare Pie Filling:
• Combine sugars, flour, lemon rind, lemon juice, and cinnamon in a small bowl. Thoroughly toss the mixture with the apple slices, ensuring that all of the slices are well coated.
• Prepare Topping:.
• Combine flour, brown sugar, cinnamon, and ginger in a small bowl. Cut in butter until the mixture is crumbly. Stir in walnuts.
• Prepare Pie:.
• Spread applesauce over bottom of the pie shell, then add the coated apple slices. They should make about three layers. Spoon the topping over the apples.
• Bake pie at 400 for 15 minutes. Reduce heat to 350, cover pie loosely with tin foil, and bake for another 45 to 55 minutes.

NAKED APPLE PIE

Steps:

• 1. Beat egg in medium sized bowl. Add sugars, vanilla, salt, flour and baking powder and mix well.
• 2. Stir in apples and pecans. Spread ingredients into greased 9-inch pie plate.
• 3. Bake at 350 for 30 minutes. Serve with a scoop of vanilla ice cream on top while warm. Yum!

EASY AS APPLE PIE

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.