Recipe by Lisa Lillien, 2010 Hungry Girl. All Rights Reserved.
2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon, plus more for topping, optional
¼ teaspoon vanilla extract
1/8 teaspoon salt
3 cups peeled and chopped apples (preferably Fuji)
6 large square egg roll wrappers
18 sprays no-calorie butter spray
Fat-free whipped topping, for topping, optional
Preheat the oven to 350° F.
In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, about 7 to 10 minutes.
Reduce heat to low and, stirring often, cook until thick and gooey, 1 to 2 additional minutes. Transfer to a bowl and set aside to cool. This is your pie filling.
Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.
Place egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. Cook's Note: Repeat as needed while preparing your pockets, as it will help seal them. Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides.
Fold the top 1/2 of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on 3 sides. Dab each border with water, and fold each inward about ¼ inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely.
Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, leaving you with 6 pie-lets.
Spray the top of each pocket with 3 sprays butter. Bake in the oven until the edges begin to brown, 15 to 18 minutes.
BBC Apple Pie Recipe
2 cups flour
4 oz. solid cooking fat
4 oz. butter
Pinch of salt
1 oz. sugar
a little cold water (about 2 Tablespoons)
Cut fat into small cubes and rub into the flour, sugar and salt until texture is that of breadcrumbs. Add the beaten egg and enough water to blend the dough. Chill in the refrigerator at least 30 minutes before rolling.
2 lbs. Bramley (or Granny Smith) apples, peeled, cored and cut into pieces
3 oz. sugar
2 teaspoons cornflour (cornstarch)
5 oz. tin evaporated milk
2 teaspoons cinnamon
1 teaspoon ground cloves (optional)
Line an 8" deep pie dish with one-half of rolled pastry. Mix cornflour into apple bits and place in shell. Sprinkle with cinnamon, sugar and cloves (if using). Roll out pastry for lid. Make a steamhole in top.
Insert a funnel in steamhole and pour milk into pie. Glaze with beaten egg or milk and sugar. Bake in hot (200°C/400°F/Gas Mark 6) for 50 minutes.
From BBC Food & Drink Show - 2/15/1989.
Classic Apple Pie
Makes 10 Servings; Prep 30 minutes; Cook 10 minutes; Bake at 400°F for 20 minutes, then at 350°F for25 minutes.
1 package refrigerated rolled piecrusts (2 per package, 15 oz.)
½ cup plus 1 teaspoon granulated sugar
½ cup packed light-brown sugar
3 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt>/li>
Pinch ground cloves
2 pounds Granny Smith apples, peeled and cored
2 pounds Fuji apples, peeled and cored
2 tablespoons unsalted butter
2 tablespoons lemon juiceM
1 large egg, beaten with 1 tablespoon water
Heat oven to 400°F. Unroll one piecrust onto a work surface. Roll out slightly with rolling pin to 12 inches. Fit into bottom and up side of a 9-inch deep-dish pie plate. Prick bottom of crust with a forl; refrigerate while assembling filling
In a small bowl, blend ½ cup of the granulated sugar, the light-brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
Cut apples into ½-inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool on a rack for 25 minutes.
Pour cooled apple mixtue into prepared crust-lined pie plate. Unroll second pie crust and roll out slightly to 12-inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
Brush pie with egg mixture; sprinkle with remaining 1 teaspoon granulated sugar. Bake at 400°F for 20 minutes, then reduce temperature to 350° and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving.
Per serving: 395 calories; 14g fat (6 g sat.); 2g protein; 68g. carbohydrate; 4g fiber; 228mg. sodium; 25mg. cholesterol. Printed from Family Circle Magazine. October 2008.
Quick French Apple Pie Recipe
Bake 1 frozen apple pie (approximately 8 or 9 inches in diameter), according to package directions. Recipe: Combine ¼ cup brown sugar, firmly packed; 1 tablespoon light cream; 2 tablespoons soft butter or margarine; and 1/3 cup coarsely chopped pecans. When pie is done, spoon pecan mixture evenly over top of warm pie. Bake at 425°F for 5 minutes. Serve warm.
Mom's Apple Pie
Mom is Liz Almeida's mom, Elaine Woolery
7 Granny Smith apples
3/4 cup sugar
2 Tbsp. flour
2 Tbsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1 Tbsp. lemon juice
1 Pkg. Pillsbury Pie Crust (contains 2 pie crusts)
Preheat oven to 425°F; mix together all ingredients in large bowl. Place 1 pie crust in glass pie dish; spoon ingredients into pie crust - dot with margarine (4-5 pats). Place remaining pie crust on top; pinch together edges. Wet finger tips and spread onto crust. Sprinkle with sugar; cut 3 slits in top of crust; place foil around edges of pie crust (remove 10 minutes before baking ends). Bake 40-50 minutes until crust is golden brown.
Sugar-Frosted Apple Pie Recipe
Packed with spiced and sugared apples, this is Family Circle's version of one of America's favorites.
Combine flour, salt and lemon rind in a medium-size bowl; cut in shortening with a pastry blender or 2 knives until mixture is crumbly. Sprinkle water over, a tablespoon at a time; mix quickly and lightly with a fork; gather dough together with fingers so it cleans the bowl; press into a ball; divide in half. Roll out half to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang to ½ inch; reserve trimmings
Mix sugar, 2½ Tablespoons flour, cinnamon, nutmeg, mace and ¼ teaspoon salt in a large bowl; add apple slices; toss gently to mix; spoon into prepared pastry shell; dot with butter or margarine.
Roll out remaining pastry to an 11-inch round; cut an "X" slit near center to allow steam to escape; carefully place pastry evenly on top of filling; trim overhang to ½ inch; turn edges under and press together to seal; flute rim or make your favorite edging; fold back the 4 points of the center slit.
Brush top of pastry lightly with water; sprinkle with the 1 tablespoon of sugar.
Roll out pastry trimmings; with small sharp knife, make leaf shapes; brush with water and extra sugar; place on baking sheet.
Bake pie in hot oven (425°F) for 35 minutes, or until apples are tender. Bake pastry leaves until golden; about 15 minutes.
To serve: Place pastry leaves around center slit. Optional: Cut leaf shapes from sliced Cheddar Cheese; arrange around leaves, if you wish.
Recipe from Family Circle - October 1973
A note about Apple Pie, the way my husband, Brian, likes them: Of course, he was born and raised in Wigan, Lancashire, England and he says the only way to make Apple Pies are the "Wigan-way"; where the apple is first cooked with sugar and then placed in the pie crust and cooked - no spices; just apple! Absolutely simple and delicious!
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