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Preheat oven to 375F. Toss the apple slices with lemon juice in a mixing bowl. Fill a buttered 9 inch pie pan with the apple slices. Drizzle maple syrup over apples. In a mixing bowl combine flour, salt and brown sugar. Put in room temperture butter, but do not over mix (texture should be a crumble).
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Apples should retain their shape. Line a 9-inch pie plate with pastry and bake shell about ten minutes in hot oven (450 degrees). Lift apples carefully from syrup and place in baked shell. Mix corn starch to a paste with cold water; cook until syrup thickens. Add lemon juice pour over apples. Put strips of pastry lattice-fashion over top and.
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Let sit for 30 minutes to draw out the apple juices. Then, cook the apples over medium-low heat until they soften slightly, about 5 minutes. Raise the heat to medium and add a slurry made with the cornstarch and water. Cook, stirring, until the juices thicken. Remove from the heat, and fold in the lemon zest and vanilla.
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Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400ยฐ for 40-45 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
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Make the apple pie filling: Combine the sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated. Sprinkle with brandy (if using) and vanilla extract and stir to coat all the apples.
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Place apple cider, apple juice, sugar, and cinnamon sticks into a large pot. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat and discard cinnamon sticks. Allow mixture to cool to room temperature, then stir in grain alcohol. Pour into sterilized quart-sized canning jars; seal with clean lids and rings.
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Instructions. Add apples, lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg and salt to a heavy bottom pot. Stir together and let macerate at room temperature for about 10 minutes. Add ยพ cup of apple cider to the pot, and stir the apples one more time.
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How to make apple pie from scratch. Peel, core and slice the apples. In a large mixing bowl, gently toss the apple slices, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon zest and lemon juice until well combined and set aside. Place the oven rack in the center position and preheat your oven to 400ยฐF.
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Make shortcrust pastry. While the pastry-lined pie tin is in the freezer for 2 hours, bake the apple slices. While the apple is baking, roll out the pie lid and cut the lattice strips, then refrigerate. While the apple slices are cooling, blind bake the pastry and reduce the apple juices to make the syrup.
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Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes. Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes.
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Ingredients: Filtered water, sugar, apple juice concentrate, malic acid, caramel color, natural flavors. View nutrition facts. Nutrition Facts. 8 Servings Per Container. Serving Size 8 fl oz (240mL) Amount Per Serving. Calories. 100.
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Cut slits or shapes in several places in top crust. 3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
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Step 1: In a large pot (large enough to hold about 2 1/2 gallons of liquid) pour in the gallon of apple juice, the gallon of apple cider, brown. sugar, white sugar, and the cinnamon sticks. Step 2: Bring the pot to a rolling boil on high heat. Stir until all of the sugar has dissolved itself into the liquid. Step 3:
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In large bowl, stir together remaining ingredients. Spoon into crust-lined pie plate. Top with second crust. 2. Crimp edges of the crusts together, removing any excess. Use a cookie cutter with serrated edges to cut holes in top crust to allow steam to escape. 3. Bake 10 minutes. Decrease oven temperature to 350ยฐF.
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Another great substitute for lemon juice is vinegar. It has a similar acidic profile with a tart aftertaste. The vinegar will stop the apples from oxidizing and will balance out the sweetness of the dish. To test it out, you can try this recipe: 3 pounds of apples (sliced) 1 large egg. ยผ cup of unsalted butter.
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Preheat oven to 425ยฐ. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling. In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently.
