Best 3 Stencil Apple Pie Recipes
Indulge in the timeless classic of American comfort food with our comprehensive guide to crafting the perfect apple pie. This delectable treat, enveloped in a flaky, golden crust, encases a symphony of sweet and tangy apples, each bite bursting with the essence of fall. Our collection of recipes caters to diverse dietary preferences, offering gluten-free, vegan, and classic variations, ensuring everyone can savor this iconic dessert.
1. Classic Apple Pie: Embark on a culinary journey with our traditional apple pie recipe, where crisp, thinly sliced apples are generously tossed in a mixture of spices, sugar, and a hint of lemon juice, creating a harmonious balance of flavors. Encased within a flaky, all-butter crust, this classic pie is a nostalgic delight.
2. Gluten-Free Apple Pie: Savor the goodness of apple pie without compromising on taste or texture. Our gluten-free recipe utilizes a blend of almond flour, oat flour, and tapioca flour to create a tender and flaky crust that complements the sweet apple filling perfectly. This variation ensures those with gluten sensitivities can indulge in this beloved dessert.
3. Vegan Apple Pie: Delight in the comforting flavors of apple pie while adhering to a plant-based diet. Our vegan recipe showcases a buttery, flaky crust made with vegan butter and a luscious apple filling sweetened with pure maple syrup and delicately spiced with cinnamon and nutmeg. This delectable treat is a testament to the versatility and richness of vegan baking.
4. Dutch Apple Pie: Embark on a culinary adventure with our Dutch apple pie, a unique twist on the classic dessert. This recipe features a crumbly oat topping that adds an extra layer of texture and flavor to the tender apples and flaky crust. The combination of sweet and tangy apples with the buttery oat topping creates an irresistible symphony of flavors.
5. Apple Pie Bars: Experience the ease and convenience of our apple pie bars, perfect for those who prefer a handheld treat. Layers of flaky crust and sweet apple filling are baked together in a sheet pan, creating individual bars that are easy to slice and serve. These delectable bars are ideal for picnics, potlucks, or a quick and satisfying snack.
Embark on a delectable journey as you explore our diverse collection of apple pie recipes, each offering a unique twist on this timeless dessert. Whether you prefer the classic version, a gluten-free or vegan alternative, or the unique flavors of Dutch apple pie or apple pie bars, we have a recipe to satisfy every craving.
OLD-FASHIONED APPLE PIE
The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even sweeter, serve it with a scoop of vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
- In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
- Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
- In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
- Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
- Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
- Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
APPLE PIE
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; 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. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
Tips for Making a Perfect Stencil Apple Pie:
- Use a variety of apples for a more complex flavor. A good combination is Granny Smith, Honeycrisp, and Braeburn.
- Peel and slice the apples thinly and evenly so they cook evenly.
- Use a sharp knife to cut out the apple stencils. This will help to prevent the apples from tearing.
- Dip the apple stencils in lemon water to prevent them from browning.
- Use a rolling pin to roll out the pie dough evenly. This will help to prevent the pie crust from shrinking or cracking.
- Brush the pie crust with egg wash before baking. This will help to give the pie a golden brown crust.
- Bake the pie until the crust is golden brown and the apples are tender.
- Let the pie cool for at least 30 minutes before serving. This will help the filling to set.
Conclusion:
This stencil apple pie is a fun and easy way to make a delicious and impressive dessert. With its flaky crust, tender apples, and beautiful design, it's sure to be a hit with your family and friends. So next time you're looking for a special dessert to make, give this stencil apple pie a try!
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