apple pie

Getting Ready For Thanksgiving

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Apple Wedge Pie

Apple Pie Wedges

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg yolk
  • 1/3 cup apple butter
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon apple pie spice
  • ½ teaspoon vanilla

Beat butter and sugar in medium bowl at medium speed of electric mixer until fluffy. Add egg yolk and apple butter, mix well.  Add flour, cinnamon, apple pie spice and vanilla; beat at low speed until well blended. Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate 30 minutes. Preheat oven to 325 degrees F. Invert 1 disc of dough into ungreased 9 inch round pie plate. Press dough into plate with lightly floured hand covering plate completely. Flute edges using handle of wooden spoon.  Deeply score into 8 wedges. Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate. Bake 35 minutes or until golden brown. Remove to wire rack cool completely. Cut into wedges. Makes 16 wedges. Tip: Serve these tasty cookies warm with a big scoop of vanilla or cinnamon-flavored ice cream.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

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Caramel Apple Pie.jpgCaramel Apple Pie

Double pie crust:

  • 3 cups flour
  • 1 tsp. Salt
  • 1 cup shortening
  • 1 egg
  • 2 tbsp. vinegar
  • 2-4 tbsp. water

Sift flour and salt. Cut in shortening. Add egg, vinegar, and enough water to make a soft dough. Use a rolling pin to roll out the dough to make a double pie crust. Place half in a pie plate and press and shape into sides of the plate. Trim the edges to 1 inch, and flute. Prick bottom and sides of the crust.

Pie filling:

  • 1 cup unsalted butter
  • 6 Tbsp. all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp. cinnamon
  • ½ cup water
  • 6-7 granny smith apples, peeled, cored and sliced.

Melt butter in a sauce pan. Stir in all-purpose flour to form a paste. Add sugar, brown sugar, cinnamon and water. Bring to a boil. Reduce temperature, and simmer for 5 minutes. Meanwhile, fill the bottom crusts in you pan with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce. Cover with a top crust, using whatever technique you feel comfortable with – a full crust, lattice, or other variation. Gently pour the remaining caramel sauce over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F and continue to baking for 35-45 minutes. Once finished baking, let sit out for at least four hours, preferably closer to 12 hours.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Turkey Time

thasc11 Comment

Sour Cream Apple Pie with Cinnamon Topping

Sour Cream Apple Pie with Cinnamon Topping

Pie:

  • 2 tbsp. all-purpose flour
  • 1/8 tsp. salt
  • 1 cup sugar
  • 1 large egg
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • 2 large tart apples, peeled and diced (about 2 cups)
  • 1 (9 inch) pie crust, unbaked

Topping:

  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1 tsp. cinnamon
  • ¼ cup cold butter

To make the pie: Preheat the oven to 400 degrees F.  Sift the flour, salt and sugar together. Using an electric mixer, beat in the egg, sour cream, vanilla and cinnamon into the flour mixture. Continue to beat for about 2 minutes. Fold in the apples. Spoon the mixture into the crust and bake about 10 minutes. Reduce the temperature to 350 degrees F. Continue to bake for 30 minutes.

To make the topping: Combine the sugar, flour, cinnamon and butter until it forms a crumbly mix. Remove the pie from the oven and sprinkle with the topping. Cook for an additional 15 minutes or until golden brown.

Makes 6 to 8 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

thasc11 Comment

American Apple Pie

American Apple Pie

1 box refrigerated pie crust

Filling:

  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all purpose flout
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

Method:

  1. Preheat oven to 425 degrees F.
  2. Place 1 pie crust in ungreased 9 inch glass pie plate. Press firmly against sides and bottom of pie dish.
  3. In a large bowl mix filling ingredients, spoon into crust lined pie dish. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal, flute. Cut slits or shapes in several places in top crust.
  4. Bake 40 to 45 minutes or until apples are tender and pie crust is golden brown. Cover edge of crust with 2 to 4 inch wide strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Perfect Apple Pie- Sweet Treat Saturday

NF1 Comment

The perfect time of the year to start thinking about pie-making. This pie is a keeper!

Perfect Apple Pie
Perfect Apple Pie

Prep time: 40 min
Cook time: 40 min
Ready: 120 min
Yield: 8 servings

Calls for…

  • Double crust classic crisco pie crust
  • 6 cups peeled, thinly sliced apples
  • 3/4 cup sugar
  • 2 tsp Pillsbury Best all purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 tsp lemon juice

Preparation…

  1. Prepare recipe for double crust pie. Roll out dough from bottom crust. Place in 9in pie plate. Press to fit without stretching dough trim even with pie plate.
  2. Heat oven to 425 degrees. Combine apples, sugar, flour, cinnamon, salt, nutmeg and lemon juice in large bowl.
  3. Spoon into prepared pie crust. Roll out dough for top crust and place onto filled pie. Trim ½ inch beyond edge, fold top crust under bottom crust edge to seal, crimp and flute edges, cut splits in top crust or pick with fork to allow steam to escape.
  4. Bake 40 to 45 minutes or until apples are tender and crust is golden

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Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com