The leaves are changing and harvest time is upon us, which mean that the season of crisp apples has officially begun. So what does one do with this surplus of a fall favorite? Bake an apple pie! There’s something special about baking a pie: rolling out the doughy crust, deciding on your favorite filling, and finally, pulling your piping hot masterpiece out of the oven. But with so many choices, how does one decide which type of apple pie to make? We at the Big Basket have created a quiz to help you choose! Simply take our quiz to find out which pie you should try and check out the recipes below:
For the Creative Cook: Caramel Apple Pie
This twist on tradition is exactly how you can bring the Fall aroma to your kitchen!
Directions: Combine the apples, sugar, tapioca, and optional spices in a mixing bowl. Allow mixture to rest for 10 minutes, tossing frequently to help dissolve the surface. Lightly flour a work surface and roll one piece of dough into an 11-inch circle. Transfer the dough to the prepared pie plate and press the dough into the bottom of the pie plate. Spoon the apples over the pie crust and drizzle with 1/3 cup caramel dip. Roll the remaining piece of dough into a 10-inch circle and place it over the apples. Pinch the edges of the dough together and crimp the dough to seal. Place the pie plate on the lowest rack of the oven and bake for 30 to 40 minutes or until the juices run clear. Remove the pie from the oven and drizzle the top with the remaining 2 tablespoons of caramel dip.
For the Classic Culinarian: Grandma Bonnie’s Apple Pie
A childhood favorite that you and the kids won’t be able to get enough of!
Directions: First prepare the pie pastry by sifting the flour, sugar and salt in a bowl. Then cut in the lard until the mixture resembles coarse crumbs. Mix the egg, water and vinegar in a bowl. Add to the flour mixture and mix until the dough is moist enough to form a soft ball. Wrap in plastic wrap. Chill for 30 minutes.
Now for the rest of the pie: mix the apples, sugar, flour and cinnamon in a large bowl. Divide the pie pastry into 2 equal portions. Roll each portion into a 12-inch circle on a lightly floured surface. Fit 1 pastry circle into a 9-inch deep-dish pie plate, trimming and fluting the edge. Prick the bottom with a fork. Add the apple filling. Dot with the butter and sprinkle with the milk. Cut the remaining pastry circle into strips. Weave lattice-fashion over the pie. Or place the whole remaining pastry circle on top of the filling, sealing and fluting the edges and cutting vents. Bake at 375 degrees for 40 to 45 minutes or until golden brown. Serves 4-8.
For the Master Pastry Baker: Apple-Blackberry Lattice Pie
Attempt this delicate pie crust and filling if you’re up to a challenge!
Directions: For the pie crust, combine the flour, sugar and salt in a food processor and pulse several times to combine. Add the cold butter and pulse again for 30 seconds. Add shortening and process until the mixture resembles coarse meal. Sprinkle in the water and mix until the dough is moistened, adding small additions of water as needed. Divide the dough into two pieces, using about 2/3 for one piece and 1/3 for the other. Wrap each piece separately in plastic wrap, pressing down to form a dish. Refrigerate for at least 30 minutes or up to 2 days.
For the filling, start by combining all of the ingredients except the butter in a large mixing bowl and mix thoroughly. Set aside. Pre-heat the oven to 400 degrees F. Grease the inside surface of a 9×13 rectangular baking dish. To assemble the pie, roll the larger piece of dough into a rectangle, approximately 10 x 14 inches. Place on the bottom of the prepared pan. On a floured baking sheet that will fit into the freezer, roll the remaining piece of dough into a large rectangle. Cut into ten to twelve 13-inch long strips, and then place the pan in the freezer for 10-15 minutes. Combine all filling ingredients (except butter) and spoon into prepared pan. Dot with butter. Place dough strips on top in a lattice pattern. Next trim overhanging dough and use your fingers to punch the edges of the dough strips and the bottom dough layer together. Bake the pie on a low rack in the oven for 35-40 minutes or until the filling is bubbly and the pastry is golden. Cool and serve.
For the Rule Breaking Baker: Pineapple Tart
Okay, so it’s not technically a pie or even an apple, but it’s pretty close!
Directions: To prepare the crust, preheat the oven to 325 degrees F. Butter the bottom and sides of a tart dish. Combine the crumbs, sugar and butter and blend together. Place the crumbs into the prepared dish and press the crumbs into the side and bottom of the dish. Bake 5 to 7 minutes. Cool crust completely.
To prepare the filling, in the bowl of an electric mixer, beat the cream cheese until smooth. Add sugar and continue to beat until the mixture is smooth. Beat the eggs into the mixture, one at a time. Mix until just combined. Add rum, vanilla and heavy cream until smooth. Pour batter into the prepared pan. Bale about 20 minutes or until the filling is set.
Cool completely. Arrange pineapple slices atop the cream filling. Place jelly into a small microwave-proof bowl and microwave 15 to 20 seconds or until it is melted. Gently brush the jelly over the pineapple. Refrigerate 2 hours. Slice and serve. Yields 6 servings.
What delectable apple pie did you get in our quiz? Share with us below!!