Best Triple Crust Apple Pie With Cinnamon Cider Sauce Recipes

APPLE CIDER PIE

Steps:

• Preheat oven to 400°F.
• Dice butter into cubes and put back in the refrigerator. Place flour and salt in a food processor and pulse until combined. Add butter and pulse until the butter is crumbly, just a few seconds. Add 3 tablespoons apple cider and run the food processor until the mixture starts to clump. Test the mixture with your fingers - is it crumbly or smooth? If it's too smooth to form one full ball in the food processor add 1 teaspoon more of apple cider (up to 1 full tablespoon more) until the mixture forms a ball when the processor is running. Be careful not to add too much liquid.
• Divide the dough into two balls. If the dough is too soft, chill for 30 minutes before rolling it out. If you can, roll out each ball separately on a lightly floured surface. (A silicone mat is very helpful for this step!) The diameter of the crust should be at least 1" larger than an inverted pie plate. Place one pie crust in a 9" pie plate. Place the other on a cookie sheet covered with parchment or wax paper. Chill both crusts until the filling is ready. (The chilling is important. They MUST be chilled before adding filling, topping, and baking for optimal results.)
• Place the apples and 1 1/2 cups of apple cider in a large skillet. Cover and cook over medium heat, stirring often, until the apples are almost translucent, about 5-7 minutes. Remove the apples and reserve the cooking liquid in the pan.
• Stir together granulated sugar, 1 tablespoon cornstarch, and salt. Stir in 2 tablespoons of cold apple cider. Add the cornstarch mixture to the hot apple liquid in the pan. Cook over medium-low heat until the mixture thickens, about 5 minutes. Add the butter and stir until melted. Remove from heat and add the apples back to the hot liquid. Let cool for 5-10 minutes.
• Remove crusts from the refrigerator. Slice the flat crust into 1" slices using a knife or pizza cutter. Sprinkle the brown sugar, cinnamon and remaining 1/2 teaspoon cornstarch in the bottom of the pie crust in the pie plate. Place the slightly cooled apples into the pie plate. Top the pie with the strips of dough in a lattice pattern.
• To create the lattice pattern (see this post for image tutorial): choose every other strip and place them on the pie crust with 1" gaps between them. Then take each remaining strip, starting at one end of the pie, and weave the strips over and under the strips that are on the pie in an alternating pattern.
• Brush the top of the pie with a little heavy whipping cream and sprinkle with granulated sugar. Place the pie on a cookie sheet and bake for 30-40 minutes until the crust is golden brown. Cool completely before cutting. Serve with ice cream or whipped cream and apple cider syrup.

TRIPLE-APPLE PIE

Steps:

• In a large bowl, combine the apples, cider and jelly. Combine the sugar, flour, tapioca and salt; add to apple mixture and toss gently to coat. Let stand for 15 minutes. , Meanwhile, line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

THREE APPLE PIE WITH CIDER RUM SAUCE

Steps:

• In a medium saucepan over medium heat, boil the cider, uncovered for 25 minutes or until reduced to 1 1/2 cups.
• Remove 1/4 cup and reserve the rest for sauce.
• Place the apples in a large sauté pan and pour the 1/4 cup of reduced cider and 2 tbls of rum over the top.
• Cook, uncovered for 3-4 minutes or until barely tender.
• Combine the dry ingredients in a small bowl, then mix gently into the apples with a rubber spatula.
• Preheat oven to 375°.
• Line a 9-inch pie pan with pastry and pour in the filling.
• Dot with butter, then top with the second crust and crimp to seal the edges.
• Bake the pie for 60 minutes or until the filling bubbles up in the center.
• Cover with foil if the top begins to get too brown.
• Let pie cool to lukewarm.
• To prepare the SAUCE:.
• In a medium saucepan, whisk together the remaining 1 1/4 cups reduced cider, the rum, brown sugar, cornstarch, lemon zest, cinnamon, cardamom, nutmeg and salt.
• Over medium heat, bring to a boil, add the butter and cook for 2 minutes.
• Keep warm until ready to serve.
• Cut the pie into wedges and serve with a scoop of vanilla ice cream and a dollop of hot cider sauce.
• To prepare the PIE CRUST:.
• In a large mixing bowl, combine the flour, baking, salt and sugar.
• Add the shortening, (I use 1 cup butter flavor Crisco and 3/4 cup regular Crisco) and beat until the mixture is crumbly.
• In a small bowl, beat the egg well and add the vinegar and water.
• Pour over the flour-shortening mixture and mix for about 1 minutes till well combined.
• Form the dough into 4 balls.wrap and refrigerate overnight or at least a couple of hours.
• To make the pastry shells, roll out one of the balls of dough 1/8-inch thick on a lightly floured board.
• Roll out to fit your pie pan (this pastry is not fragile, but is it does tear, just press it together with your fingers).
• Ease the dough into the pan without stretching it and pat it firmly in place so there won't be any air pockets.

CINNAMON SAUCE FOR APPLE PIE

Steps:

• Combine the sugar and flour in a small bowl.
• In a small saucepan, stir together the sugar mix into the milk. Cook until thick.
• Remove from heat and add the vanilla, butter, and cinnamon.
• Use as desired. Leftovers keep well, covered, in the refrigerator. When reheating in the microwave, do it very low and very slow, stirring frequently to prevent clumping and curdling.