Basic Apple Pie Recipe (using fresh apples) — Bless this Mess
Mix together the flour, cinnamon, and salt in a large bowl. Cut the butter into ½ inch cubes and place on a plate. Mix the water and vinegar together in a jug. Place everything in the fridge for at least 15 minutes. Place all the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment.
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Roll out the pie dough in put into a 10-inch pie pan. Put in the cool apple filling and top with pie dough, cutting in a few holes for venting or braided into a lattice. Bake at 375°F for 1 hour. Let the pie rest for at least an hour before serving. When you're ready to serve, heat the leftover apple liquid in a small pot over a low heat.
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Combine raisins and bourbon; let soak for 1 1/2 to 2 hours. Peel apples; cut into 1/2-inch slices. Arrange apple slices in a steamer over boiling water. Cover and steam 10 minutes, or until apple slices are tender. Combine 3/4 cup sugar, the flour, cinnamon, salt, and nutmeg in a large bowl; add apple slices, raisin mixture, and the toasted.
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Pour the bourbon into the butter-sugar mixture in the skillet. Simmer the mixture over medium heat at least 5 minutes, until the alcohol burns off. Add the cream, and continue cooking about 5 to 10 minutes, until the mixture is thick as pourable caramel. Allow to cool while preparing crust.
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Directions. In a large bowl, mix the brown sugar, lemon juice, cinnamon, apple pie spice, nutmeg, sea salt, ¼ cup of the granulated sugar, and 2 teaspoons of the bourbon. Add the apples as you chop them and toss well to coat. Let sit at room temperature for 1 to 3 hours. Prepare the pie dough at this time.
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Preheat your oven to 400 degrees F. Brush the edges of the crust with egg wash and place in the oven for 25 to 30 minutes, checking on it at the 20-minute-mark to make sure all is ok, until the apples are lightly golden brown and the edges of the crust are browned. Allow to come to room temperature on a cooling rack.
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Melt the butter in a large skillet over medium heat. Allow the butter to brown into a light golden color; about 1 minute. Add apples into hot butter; sprinkle with salt and both sugars. Cook, stirring occasionally, until apples are completely softened, about 8 minutes. Mix in cinnamon and bourbon; continue cooking until apples are soft and.
How to make french Apple pie
Bake at 450°F on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350°F for 30-35 additional minutes. This bourbon apple pie recipe, by Eugenia W. Bell of Lexington, Ky., was published in our November 1995 issue as part of a feature on classic holiday desserts.
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Assembly. Preheat the oven to 425°F. Onto a lightly floured surface, roll out one of the pie crusts into a 12-inch circle. Place into a 9-inch pie pan, overlapping the sides. Spoon the bourbon apple pie filling into the prepared crust. Roll out the second pie crust into a 12-inch circle and place it over the filled pie.
Salted Bourbon Caramel Apple Pie The Lemon Apron
1 egg. Preheat oven to 400 degrees. Peel and core the apples. In a large bowl mix sugar, flour, cinnamon, nutmeg, ginger and apples. Toss to coat evenly. In a wok or large skillet over medium heat, melt butter and add apple mixture. Cook until apples start to soften and brown slightly, about 7-10 minutes. Reduce heat to low and add bourbon (you.
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Cook Your Filling Down. Then, turn your apple slices into a large saucepan or shallow pot with the butter, sugars, cinnamon, vanilla extract, salt, and bourbon. Keep your heat on medium and cover for about 5 minutes, until the juices from the apple start to release and the ingredients start to simmer together.
Apple Bourbon Pie Recipe Dish Ditty Recipes
Instructions. Preheat oven to 450°F and spray a deep 9-inch pie dish with baking spray. In medium bowl, mix together the apples, sugar, flour, cinnamon, salt, and bourbon. Unroll one of the pie crusts and place into the pie pan. Pour the apple mixture into the pie shell. Place the butter over the apple mixture.
How to make Bourbon apple pie
Add maple syrup, lemon juice, and bourbon (if using). Mix until apples are coated. Roll out one portion of dough into a 13-inch circle; place in a 9-inch pie plate. Pour apple filling into shell; dot top of filling with the 1 Tbsp. butter. Roll out a second portion of dough into a 13-inch circle; cut into fifteen to twenty-one 1/2- to 3/4-inch.
fresh apple pie
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture.
Salted Bourbon Apple Pie Recipe
Off heat, allow caramel to cool to 190°F (88°C), about 3 minutes. Mix in toasted pecans, then spoon the caramel-pecan mixture over apples, patting and shaping to form an even coating. Let pie cool to room temperature, at least 30 minutes, then slice and serve. Serious Eats / Fred Hardy.
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Method. Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C. Preheat the skillet in the EGG. Put apple pieces into a bowl and add lemon juice, toss thoroughly. Add flour, cinnamon, nutmeg, sugar and vanilla extract to the apples and toss to coat. Add the butter and the apple mixture to the cast iron skillet and cook for 10.
