Best Beetlejuice Apple Pie Recipes

BEETLEJUICE APPLE PIE

Steps:

• For pie crust- In a large bowl, mix 2 1/4 cups all-purpose flour, 1/2 teaspoon fine salt and 5 tablespoons granulated white sugar. Using a pastry cutter, incorporate shortening. Once crumbly, add 12 tablespoons cubed butter and cut in until evenly mixed. Slowly add ice water mixing with a fork as you go. Separate into two even foil sheets and refrigerate until ready to use.
• Key tips for a perfect pie crust: use hands as little as possible (I try to only use my hands when transferring to foil and when shaping the crust edge. ALWAYS make sure all ingredients are cold and stay cold until just ready to pop in the oven. Do not overmix ingredients and when in doubt with your measurements, err on the side of too much moisture rather than too little-working with a dry pie crust is never fun. For a golden crust, baste with egg yolk just before baking.
• For apple pie- Pre-heat oven to 425 degrees. Pour lemon juice into a large bowl. Start dicing apples, leaving the skin and tossing in the lemon juice after each apple is cored and sliced. In a small bowl, mix 1 cup sugar and 2 teaspoons ground cinnamon and pour over apple slices. Mix in green food coloring and cover until ready to pour into pie crust.
• Roll out half of pie crust and lay over buttered and floured pie dish. Fill in a mound with apples and add a few dabs of butter. Roll out second half of dough and cover the top of your pie. Trim edges and use excess to create decorative embellishment.
• For crust topping- In a small bowl, mix 1/2 cup diced pecans, 1/3 cup brown sugar, 1/3 cup softened butter. Baste top of your pie crust with egg yolk and apply crust topping. Place in pre-heated oven and bake for 15 minutes. Then lower temp to 350 and allow to continue baking for 40-45 minutes. Remove from oven and allow to cool.
• For beetles- You can either make homemade caramel for dipping or melt down a package of Werthers Original candies in a 300 degree oven and then dip.
• Insert toothpick into the end of a pecan and dip into caramel. I pre-drilled the pecans to ensure they wouldn't break with a clean Drimmel tool I only use for baking purposes-sound excessive? It is ;).
• Allow to cool before painting with edible paint. Create legs if desired by stretching a few bits of caramel and adhering by heating up the joint with a flame and then immediately applying. I attached the eyes using this method and then painted on a pupil using edible powder paints. The eyes are simple sugar beads sold at any Michaels or cake supply. I adhered them with the tiniest bit of heated caramel. Once completed, place about the top of your pie and even insert a few halfway into the crust.

PERFECT APPLE PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
• In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
• Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

CLASSIC APPLE PIE

Steps:

• Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
• Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
• Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.
• Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
• Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.

APPLE PIE BY GRANDMA OPLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.