MapleGlazed Apple Pie Recipe How to Make It

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Heat over medium heat until bubbles just start to appear (about 2 minutes). Turn off the heat. Remove the pie from the oven and brush an even layer of the maple glaze (leftover glaze can be discarded). Bake an additional 10 to 15 minutes until golden brown and bubbly. Remove from the oven and place on a cooling rack.

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Instructions. Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F. Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil.

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Directions. Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over.

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Fold top crust over the bottom and pinch to seal, crimping with fingertips. Brush crust with egg wash and slice slits in the top to release steam. Bake in preheated oven 40 - 45 minutes, or until crust is golden brown and apples are tender. Remove from oven and cool on wire rack for at least one hour.

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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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Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Pulse animal crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture. Brush half of one pastry disc with water, overlap with second pastry disc, and dust top with more cracker mixture.

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Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.

Blooming Apple Pie with Maple Butter Glaze

Spoon over crust. Roll remaining dough into a thin 15x10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake 45-50 minutes or until golden brown. For glaze, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency.

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Shape each portion into a disk, wrap in plastic wrap, and refrigerate for 1 hour. For the filling. In a large bowl, toss together the apples, sugars, cinnamon, nutmeg, and salt. Set aside. For assembly. Heat oven to 400F. Line a baking pan with parchment paper and set aside.

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Place the dough on the bottom of a 10×15 inch jelly roll pan, trim the overhang on the sides to be about 1 inch. Spread the apple filling evenly on top of the crust. Roll out the 2nd pie dough disc the same way and place it on top of the filling. Seal the edges with your fingers and crimp down the sides with a fork.

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Instructions. Combine 3 pounds apples (sliced) with 4 oz granulated sugar, 2 oz real maple syrup and ⅛ teaspoon salt. Set aside to macerate for at least 2 hours and as long as 3 hours. Roll ½ the pie dough and fit into a 9 deep-dish pie plate. Roll the other ½ of the dough to a 12" circle.

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Meanwhile, make the glaze In a small saucepan, melt the butter. Add the cumin and cook over moderately low heat, stirring, until fragrant, about 1 minute. Add the jaggery and 2 tablespoons of.

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Preheat oven to 375 degrees Fahrenheit. In a large bowl, combine apples, lemon juice, vanilla extract, brown sugar, sugar, cinnamon, nutmeg, allspice, and ginger. Set aside. In a large bowl, whisk together flours, sugar, salt, and baking powder. Cut in butter until mixture resembles coarse crumbs.

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It helps the sugar stick and makes the pie look sparkly. For any of these glazes, you want to apply a fairly thin coating with no puddles. A pastry brush with very soft bristles works best for this job. If you're using any of the egg washes, whisking in a teaspoon or two of water will help thin it out if the glaze feels too thick to brush on.

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Dust your work surface with flour again and roll out your 2nd crust slightly smaller than the first (about 14 x 19 inches). Place your second crust over the apple mixture and tuck and pinch your edges so they lay on top of the lip of the pan, press to seal. Apply the egg wash with a pastry brush.

MapleGlazed Apple Pie Recipe How to Make It

Add 1 1/2 apple slices to each pie. Fold over the crust to make a half moon shape. Using your fingers gently press the crust to seal and then crimp it with the back side of a fork. Use egg whites to gently brush the dough. Bake pies for 15 minutes at 425 degrees Fahrenheit on a parchment-lined baking sheet.