Best 5 Brown Sugar Apple Pie To Die For Recipes

BROWN SUGAR APPLE PIE TO DIE FOR

Steps:

• If you haven't already, prepare the pastry and refrigerate for at least one hour, until firm enough to roll.
• On a sheet of lightly floured wax paper, roll the larger portion of pastry into a 13 1/2-inch circle with a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge of the pan. Refrigerate. Preheat the oven to 400°F.
• While the pie shell chills, make the filling. Combine the apples, brown sugar, lemon juice, cinnamon and nutmeg in a large mixing bowl; toss well to mix. Set aside while you roll the top pastry.
• On another sheet of lightly floured wax paper, roll the other half of the pastry into an 11 1/2-inch circle. Turn the filling into the refrigerated pie shell, smoothing the apples with your hands. Dot the top of the pie with butter, dropping the pieces here and there over the apples.
• Lightly moisten the rim of the pie shell with a wet finger or pastry brush. Invert the top pastry over the filling, center it, then peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving a 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge. Make several 2-inch-long slits in the top pastry, at the 12, 3, 6, and 9 o'clock positions; the bottom of each slit should just reach the ege of the pie. Lightly brush the top pastry with milk and sprinkle with granulated sugar.
• Place the pie directly on the center oven rack and bake for 30 minutes. Remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil. Reduce the oven temperature to 375°F Put the pie on the baking sheet back in the oven and bake for an additional 30 minutes; when the pie is done, you should be able to see the juices bubbling up onto the crust.
• Transfer the pie to a cooling rack and let cool for at least an hour before slicing.

CINNAMON-SUGAR APPLE PIE

Steps:

• In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

BROWN SUGAR APPLE PIE RECIPE

Steps:

• Prepare oven and crust. Preheat the oven to 375 and prepare a pie plate by lining it with a single pie crust. Line a spare baking sheet with aluminum foil and place it on the lower rack to catch drips. Line pie dish with one pie crust.
• Make the apple filling. Combine the apples, lemon juice, brown sugar, flour, salt, cinnamon, cloves, and allspice in a large mixing bowl.
• Make the crumb topping. Cut the flour into the butter using a pastry blender or two knives. Add the brown sugar, and oats. Stir gently to combine.
• Assemble the pie. Add apples to pie plate lined with pie crust. Press crumb topping on top.
• Bake for 50 minutes. If the crust on the edges over-brown, cover it with an aluminum foil shield. Allow the pie to cool at least one hour before serving.

BROWN SUGAR APPLE PIE

Steps:

• Roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan; place in refrigerator for 15 minutes.
• In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
• In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
• Transfer filling into the chilled pie shell; smooth the top with your hands.
• Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
• Moisten the edge of the pie shell with a pastry brush.
• Invert the top pastry over the filling, center, and peel off the paper.
• Press the top and bottom pastries together along the dampened edge.
• Trim the pastry and crimp or flute edges as desired.
• Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
• Brush the top with a little milk and sprinkle with sugar.
• Put pie in 400° oven on center rack; bake for 30 minutes.
• Lower heat to 375° and rotate pie 180° (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
• Bake about 25 more minutes or until golden brown.
• When done, there should be thick juices bubbling out of the steam vents along the edge.
• Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.