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Thread: Apple pie recipe using sauteed apples?

  1. #1

    Apple pie recipe using sauteed apples?

    I made an apple pie several years ago that called for sauteeing the apples (maybe with butter, sugar and flavoring?) before filling the crust. It was nice because the volume of the filling doesn't change during baking so there isn't a big gap between the filling and the top crust after it's done. Also, I HATE crunchy apples in pie so that was totally avoided. I'm pretty sure I got the recipe online but I can't seem to find anything like that now, and apparently didn't save the printout at the time. Does anyone have a recipe like that? I'm sure I could just pick a recipe but cook the apples first, but since I only make apple pie once a year I'd rather use a tried & true recipe.

    I just got some apples from our CSA that came from a 100-year-old tree and I can't wait to try them out.

    Thanks!
    ande

  2. #2
    Join Date
    Aug 2001
    Location
    Columbus, OH
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    5,143
    I don't have it on hand, but I believe Cooks Illustrated used this method for their apple pie.
    --Mary Kate--

    "In all our woods there is not a tree so hard to kill as the buckeye. The deepest girdling does not deaden it, and even after it is cut down and worked up into the side of a cabin it will send out young branches, denoting to all the world that Buckeyes are not easily conquered, and could with difficulty be destroyed." - Daniel Drake, 1833

  3. #3
    Join Date
    Dec 2000
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    Canada
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    1,136
    I think Alton Brown's method involves sugaring the apples and letting them realease some of their juices to avoid the gaping crust problem. (then he reduce the juices and used them to glaze the crust I think).

    But your question also reminded me of this oldie but goodie:

    Cheesy Apple Pie in a Glass

    4 cups thinly sliced peeled Red Delicious apple (about 2 apples)
    2/3 cup apple juice
    1/4 cup packed brown sugar
    3 tablespoons raisins
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground allspice, divided
    1 1/2 teaspoons vanilla extract
    1/4 teaspoon rum flavoring
    3 ounces mascarpone cheese
    3/4 cup low-fat cinnamon crisp graham cracker crumbs (about 8 crackers), divided
    1 cup vanilla fat-free frozen yogurt
    Mascarpone cheese (optional)

    Combine first 6 ingredients and 1/4 teaspoon allspice in a medium saucepan. Cook 20 minutes over medium-low heat until apples are tender and mixture is slightly thick. Remove apple mixture from heat; let cool. Stir in 1/4 teaspoon allspice, vanilla, rum flavoring, and mascarpone.
    Spoon 1/4 cup apple mixture into each of 4 parfait glasses; sprinkle each with 1 1/2 tablespoons crumbs. Top each with 1/4 cup yogurt, 1/4 cup apple mixture, and 1 1/2 tablespoons crumbs. Garnish with additional mascarpone cheese, if desired. Serve immediately.

    Yield: 4 servings

    CALORIES 339 (29% from fat); FAT 11.1g (sat 5.5g,mono 3g,poly 0.5g); IRON 1.2mg; CHOLESTEROL 19mg; CALCIUM 144mg; CARBOHYDRATE 57.8g; SODIUM 124mg; PROTEIN 4.3g; FIBER 3.8g

    Cooking Light, MAY 1997
    Avril

    There's always a reason to bake.

  4. #4
    Join Date
    Aug 2001
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    Southeastern CT
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    2,357
    I agree that you're thinking of the CI recipe. I've made it many times. Here it is:

    Deep-Dish Apple Pie

    9/2005

    Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes. See below for freezing instructions.

    Makes one 9-inch pie, serving 8 to 10
    All-Butter Pie Pastry
    2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
    1 teaspoon table salt
    1 tablespoon sugar
    16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
    3 tablespoons sour cream
    1/3 cup ice water , or more if needed
    Apple Filling
    1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
    1/4 cup packed light brown sugar (1 3/4 ounces)
    1/4 teaspoon table salt
    1 tablespoon lemon juice
    1/2 teaspoon grated lemon zest
    1/8 teaspoon ground cinnamon
    2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
    2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)

    1 egg white , beaten lightly


    1. For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.

    2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.

    3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)

    4. For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.

    5. Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.

    6. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.

    7. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.

    8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.

    9. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.

    10. Freezing Instructions:
    We tried two different methods for freezing: (1) fully assembled and ready to go directly from freezer to oven and (2) divided into separate components of crust and cooked apple filling to be thawed, assembled, and baked. Both versions were good, although the reassembled pie was deemed marginally better for its slightly flakier, more evenly browned crust. You'll probably want to choose one method or the other based on how long you expect to keep a pie (or its components) in the freezer.

    Assembled pies kept well for up to two weeks in the freezer; after that, the texture of the crust and apples suffered. To freeze an assembled pie, follow the recipe all the way through sealing the pie crust, but do not brush with egg wash. Freeze the pie for two to three hours, then wrap it tightly in a double layer of plastic wrap, followed by a layer of foil, and return it to the freezer. To bake, remove the pie from the freezer, brush it with egg wash, sprinkle with sugar, cut slits in the top crust, and place directly on the baking sheet in the preheated oven. Bake 5 to 10 minutes longer than normal.

    For a longer freezer storage time of several months, freeze the crust and apples separately. Freeze individual batches of the cooked, drained apple filling in quart-sized freezer bags (this doubles as a great alternative to canning). Then make the pie dough, shape it into two 4-inch disks, wrap the disks tightly in a double layer of plastic wrap and foil, and freeze. When you're ready to make the pie, simply thaw the apples and crust in the refrigerator the night before, assemble as per the recipe instructions, and bake as directed. Of course, you can always just freeze the apples and make the crust fresh the day you bake the pie.




    STEP BY STEP: Forming the Crust

    1. Trim excess dough with kitchen shears, leaving 3/4-inch overhang.
    2. Fold dough under itself so that edge of fold is flush with outer rim of pie plate.

    3. To seal pie, flute edges using thumb and forefinger or press with fork.
    4. Using sharp paring knife, cut four 2-inch-long slits in top of dough.
    <)>>< Candace ><<)>

  5. #5
    Join Date
    Nov 2001
    Location
    Danvers, MA
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    6,924
    Quote Originally Posted by cangoss View Post
    7. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. .
    I always cook my apple filling to get the juices out whether I'm making pie or crisp.

    But I don't discard the juices as in the instructions above. First of all, wouldn't you lose all the cinnamon and sugar and any other spices you put in? Secondly, the juices thicken nicely because of the precooking so it's not necessary to remove them. Lastly, wouldn't you want the juices?
    The term "working mother" is redundant.

  6. #6
    Join Date
    Feb 2003
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    Cary, NC
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    Quote Originally Posted by Gracie View Post
    I always cook my apple filling to get the juices out whether I'm making pie or crisp.

    But I don't discard the juices as in the instructions above. First of all, wouldn't you lose all the cinnamon and sugar and any other spices you put in? Secondly, the juices thicken nicely because of the precooking so it's not necessary to remove them. Lastly, wouldn't you want the juices?

    I thought the same thing, I love the juices!!
    Ana
    Last edited by Aninha; 09-06-2008 at 05:55 AM.

  7. #7
    This is my favorite but it calls for a crumb crust.

    Apple Crumb Pie
    Bon Appétit | September 2002
    The crust and filling can be made ahead.

    Makes 8 servings.

    Crust
    1 3/4 cups all purpose flour
    1/2 teaspoon salt
    6 tablespoons chilled unsalted butter, cut into small pieces
    5 tablespoons chilled solid vegetable shortening, cut into small pieces
    2 tablespoons (or more) ice water
    Filling
    3 3/4 pounds Granny Smith apples (about 10 medium), peeled, cored, thickly sliced
    1 tablespoon fresh lemon juice
    2 1/2 tablespoons unsalted butter
    1/3 cup sugar
    1 teaspoon ground cinnamon
    2 tablespoons apple cider
    1 tablespoon cornstarch
    1/4 cup applesauce

    Topping
    3/4 cup all purpose flour
    1/2 cup sugar
    1/4 cup (packed) golden brown sugar
    3/4 cup chopped walnuts
    6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
    1/4 teaspoon salt

    For crust:
    Mix flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 2 tablespoons ice water over. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
    Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 10-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be prepared 1 day ahead. Keep frozen.)

    Preheat oven to 350°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 15 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes longer. Cool.

    For filling:
    Toss apples and lemon juice in medium bowl. Melt butter in heavy large skillet over medium-high heat. Stir in sugar and cinnamon. Add apples; sauté until coated with cinnamon butter and crisp-tender, about 5 minutes. Whisk cider and cornstarch in small bowl. Add to apples. Bring to boil, stirring constantly. Transfer apple mixture to large bowl. Mix in applesauce. Cool completely. (Crust and filling can be made 1 day ahead. Cover crust; let stand at room temperature. Cover and chill filling.)

    For topping:
    Preheat oven to 350°F. Using fingertips, rub all ingredients in bowl until moist clumps form.

    Place filling in crust. Sprinkle topping over apples. Bake until topping is golden brown, about 40 minutes.
    Maria

  8. #8
    Join Date
    Sep 2005
    Location
    Ossining, NY
    Posts
    2,834
    this recipe is SOOOO good - it has you cook the apples on the stove top slowly and then add them to the crust. i've made it for thanksgiving 2 years in a row - it's a big hit! i believe it was from one of the food network "best of" contest type of shows...

    Apple Pie
    Tama Hiles

    Difficulty: Medium
    Yield: 6 to 8 servings

    Pastry:
    1 cup shortening
    1/4 teaspoon salt
    2 cups flour
    1/2 cup cold water

    Filling:
    6 to 8 large peeled and sliced apples
    1/2 cup brown sugar, may need more depending on the sweetness of the apples
    2 tablespoons cinnamon
    1/2 cup water
    1 tablespoon cornstarch, may need more depending on juiciness of apples
    Milk, to help browning

    For the Pastry: Mix shortening, salt and flour, add water mix well.

    In a saucepan, mix apples, brown sugar, and cinnamon; cook at low heat until tender. Mix cornstarch and water and add to apples to thicken.

    Put into pastry lined pie plate. Add pastry to top. Bake in a 350 degree F oven until brown. Before completely baked, brush with milk.

    A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot guarantee the results.

  9. #9
    Join Date
    Jan 2003
    Location
    Louisiana
    Posts
    4,736
    My mom has always cooked her apples a little bit before putting them in the crust. She says you should add the sugar, flour, and salt, but wait to add the cinnamon just as you put the filling in the crust. She says adding the cinnamon as you cook it makes it "slimy" but I'm not so sure that's true. She is quite famous for her apple pies (which are not done by a real recipe and I have never been able to duplicate.)
    Margaret

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