APPLE PIE A LA MODE

Steps:

• Place the top oven rack in the center position and pre-heat oven to 450°F.
• To prepare pie crust, add flour, sugar, salt, and vegetable shortening to a large bowl and mix with a hand mixer. Gradually add ice-cold water until the dough binds together and can form a ball. Place in the refrigerator and chill for 30 minutes.
• Meanwhile, add sliced apples, sugar, cinnamon, and nutmeg to a large bowl and toss gently to combine.
• Remove the dough from the refrigerator and divide it into 2 even sections. Roll out each piece of dough into a 10-11 inch diameter for a 9-inch pie.
• Line a 9-inch pie pan with one of the crusts. Transfer the apple filling to the pie crust.
• Place top crust over the pie and crimp the edges together. Cut 4-5 vents into the top crust with a sharp knife and place a small piece of butter in each. Cover edges with foil or a pie crust protector to prevent over-browning.
• Bake for 10 minutes at 450°F. Reduce temperature to 350°F and continue baking for another 35-40 minutes. Remove from oven and cool for at least 15 minutes before slicing and serving with some No Churn Vanilla Ice Cream, if desired. Enjoy!

APPLE PIE A LA MODE

Steps:

• Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm., Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.

GRANDMA'S APPLE PIE 'ALA MODE' MOONSHINE

Steps:

• Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar, and brown sugar to a boil in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely.
• Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.

NEELY'S FRIED APPLE PIE A LA MODE

Steps:

• To a large saute pan over medium heat, melt the butter. Stir in the brown sugar, and the apples and saute until they are tender, about 5 to 6 minutes. Drizzle in the maple syrup, lemon juice, cinnamon, ginger, and nutmeg. Continue cooking for 5 minutes more until the apples are completely softened. Remove them from the pan and allow them to cool while you prepare the dough.
• Roll out both pieces of pie dough onto a floured surface. Cut out eight 6-inch circles and lay them out onto a parchment-lined sheet tray. Put a heaping tablespoon of the apple pie filling into the center of each round Fold the circles in half and seal their edges with the tines of a fork.
• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Whisk together the sugar and cinnamon in a small bowl and reserve.
• Fry the pies, 3 at a time, in the hot peanut oil until they are golden brown and crisp, about 3 minutes. Transfer the finished pies to a paper towel-lined sheet tray. Once they are cool, toss them in the cinnamon sugar and serve with vanilla ice cream.

APPLES, NO PIE, A LA MODE

Steps:

• Heat a skillet over medium to medium-high heat. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook another 2 minutes. Spoon apples into dessert dishes and top with ice cream and whipped cream. Garnish whipped cream with a pinch more cinnamon or nutmeg.

SALTED CARAMEL APPLE PIE A LA MODE

Steps:

• Blend flour and 1 teaspoon Diamond Crystal® Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
• Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal® Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
• Preheat oven to 425 degrees F (220 degrees C).
• Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
• Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
• Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
• Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
• Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal® Coarse Sea Salt over the caramel sauce.

APPLE PIE A-LA-MODE SMOOTHIE

Steps:

• Combine the frozen yogurt, applesauce, and apple juice in a blender.
• Add the apple, cinnamon, and nutmeg.
• Blend until smooth.

APPLE SLAB PIE

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
• In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
• Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
• In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.