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Honeycrisp Apple Pie and Easy Apple Torte

Honeycrisp apples make great pies!  Our recipe is big on apple flavor and low in sugar. Never made one before?  No worries.  It is much easier than it appears.  Stop relying on bake sales and church suppers to get your fill—roll up your sleeves and let’s get started making your pie from scratch.

The challenge:  Homemade Apple Pie

The result:  A delicious homemade treat - and a great feeling of accomplishment!  Not convinced? We’ve included a few “not pie” recipes later in this post including a family favorite that easily converts to GF, and a simple apple torte with a pre-made crust that makes you look like a rock star.  And remember, when it comes to pies, they do not need to look like they are perfect to taste amazing.  That is part of the charm of homemade anything.

Honeycrisp Apple Pie

For the pie crust recipe, we went to the Pioneer Woman.  Our good friend TJ loves pies, and he decided the only way he was going to get them was to make them himself.  He has made the Pioneer Woman’s pie crust recipe for years and swears by it.  For our recipe, we have included butter for the fat because we are all about flavor for the crust.  And for us cooking with butter is synonymous for cooking with L-o-v-e.

Pie Crust

2 ½ cups all-purpose or pastry flour

One teaspoon salt

One tablespoon sugar

1 cup cold butter, cut into chunks

¼ cup iced water

To create the crust we followed instructions here http://thepioneerwoman.com/cooking/pams-pie-tutorial

After making the crust, cut in half and shape each half into puck like shapes, wrap in plastic and refrigerate.

Apple Pie Filling

For the apple pie filling, we were inspired by America’s Test Kitchen Deep Dish Apple Pie.  Pre-cooking the apples allows us to use more apples than in a standard pie—and we learned that pre-cooking keeps the apples from getting mushy when baked.  Sounds good, right? We liked this filling because it lets the flavor of the apples shine through—and uses little sugar and cinnamon and no thickener! The pie tasted fresh and not artificial.

Filling  

4-5  lb Organic Honeycrisp apples (approx 8-10 )—cored, peeled, and sliced

½ cup organic cane sugar

¼ cup brown sugar

A pinch of salt

¼ teaspoon cinnamon

One egg white frothed

1T lemon Juice

½ tsp lemon zest

For filling:  mix sugar,  salt, cinnamon, lemon zest in a bowl and toss with apple slices.  Saute on low to med heat in sauce pan or dutch oven until soft but firm (approx 15 minutes). Use little to no oil to saute as the apples have juice.  Set aside and let cool.  Then pour sliced apples into a colander and drain.  It turns out this step helps the apples stay firm in the pie, so they do not turn to mush. Discard liquid.

Assemble your pie

Roll out your first pie crust to approximately 12” diameter. You will want to place flour on the counter to prevent it from sticking, or you can also roll out onto waxed paper.  Lay the pie crust in the pie pan and gently push the dough into the edges of the pan— leave the dough hanging over the outer edge of the pan.  Refrigerate.  Next roll out your second crust.  When this is ready, you can assemble the pie. First, fill pie pan and bottom crust with apple slices and sprinkle with lemon juice.  Carefully lay the 2nd pie crust on top of the filling.  Press edges of pie together and trim to ¾ of an inch overhang (here is where our technique was not perfect but the pie worked out!).  Shape the pie crust using your fingers to get a wavy crust. Add a few decorative slits in the top to allow steam to escape and have the pie crust settle when baking, so you don't get a big air pocket.  Take an egg white and froth it with a fork.  Brush onto the crust and sprinkle 1 T sugar on top of the pie.  

Place on a cookie sheet to capture any overflow and bake at 350 for 45-55 minutes or until pie is golden brown and bubbly.

Save the extra pie crust to make homemade pop-tarts!

T-Bone’s Apple Pudding

We are happy to share this apple pudding recipe from Everett’s Cousin Mark, A.K.A. T-Bone.  T-Bone lives in the good apple country of Maine and sent this recipe our way some time ago.  It is a cross between an apple pie and an apple cookie and has the most fantastic buttery crust.  

1 ½ cups flour (this subs fine with Gluten Free flour mixes as well).

½ cup brown sugar

½ cup white sugar

Two tsp baking powder

½ tsp salt

2 eggs

One stick butter melted

Two apples cored peeled and diced

Cinnamon & sugar to top

Mix dry ingredients in a large bowl.  Next, beat eggs and add to dry ingredients along with melted butter.  Pour into a baking dish or casserole or pie plate.  Take apple slices and add to center of the pan.  Sprinkle with cinnamon and sugar.  Bake at 350 until center is fully cooked and does not jiggle.  The edges will bake first, and the apples will sink a bit in the center as it bakes. You may need to cover with foil midway through baking as the outer edges begin to brown.  Serve warm with vanilla ice cream.

Easy  Apple Torte

A quick and easy dessert that will impress any guest.  In the spirit of blue smoke and mirrors, the secret to this is tort is the presentation.  Don’t worry though--you will not sacrifice taste or style!

Ingredients

One sheet of frozen puffed pastry crust

2 T butter cut into small cubes

¼ cup white sugar (or less)

¼ cup brown sugar (or less)

4-5 Med Honeycrisp apples cored and sliced thin (peel on is ok!) or 8 smaller apples

Glaze:  1/4 cup peach jam, marmalade, or apple jelly and 2 T water.

Pre-heat oven to 400 degrees.

Making the Torte

Thaw puff pastry on floured waxed paper and unfold.  Next roll out dough on the waxed paper to approx 10 x 14 (or the size of your pan).  Use lots of flour for this step so it doesn't stick. 

Cover your baking sheet with tin foil and parchment paper—the juices from the apple and sugars can stick to the pan.   We recommend using a baking pan with sides but if you don't have one create sides using tin foil to keep apple and sugar juices from dripping in your oven.

Core and slice the apples.  We are not pre-cooking these so keep them thin ¼ inch or less. Layer apple slices on the pastry dough.  Here is where the smoke and mirrors come into play.  We like to do tight rows but you can get creative.

Mix sugars together and sprinkle over apple torte.  We did not even use full amouts listed above.  Finally, add butter pieces on the top spread out over the entire torte.  

Place in pre-heated oven and bake for 45-55 minutes until pastry is golden brown and apples look juicy.  

Glaze After Baking

While torte is still warm, mix water and peach preserve together and lightly brush over entire pastry. Serve warm or room temperature.  Take to your party looking fabulous!

Thanks for trying the Honeycrisp apple recipes!  Make your own pie and send us a picture of the result to Customersupport@fruitshare.com

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