Best Big Apple Bubbletini Recipes

Maida's Big Apple Pie image

Provided by Food Network

Categories dessert

Time 1h30m

Yield Makes a 12-inch free-form pie

Number Of Ingredients 8

1/2 stick unsalted butter
2 1/2 pounds Granny Smith apples, peeled, cored and sliced
2 1/2 pounds Golden Delicious apples, peeled, cored and sliced
1 cup sugar
1 teaspoon cinnamon
Egg Wash: 1 egg well beaten with a pinch of salt
Sugar for sprinkling the pie before baking
Equipment: One large, round pizza pan, 12 to 14 inches in diameter, buttered

Steps:

For the filling, melt the butter in a large pan with a cover. Add apples and sprinkle with the sugar and cinnamon. Cover pan and cook over medium heat for 5 minutes, until apples have exuded juices. Uncover and continue cooking, stirring occasionally, until apples are tender. About a third will have disintegrated, and the rest of the apple slices should remain intact. Cool the filling. May be made several days in advance and stored, covered, in the refrigerator.
To form the pie, preheat the oven to 375 degrees and set a rack in the lowest level. Roll dough to about a 16-inch diameter and center on pan. Spoon filling into center of disk of dough and fold overhanging dough in toward center of pie. Brush the top of the folded-over dough with the egg wash and sprinkle with the sugar.
Bake the pie about 40 minutes, until the dough is a deep golden color and the filling is bubbling. Cool slightly before serving. Or cool completely and reheat before serving

Big Apple Slaw with Honey Mustard image

Provided by Trisha Yearwood

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1 tablespoon honey
1 lemon, juiced
Kosher salt and freshly cracked black pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 Granny Smith apple, cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1 head fennel, thinly sliced, plus 1 tablespoon fronds, for serving

Steps:

Whisk together the oil, mustard, honey, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the mint, parsley, apples and fennel and toss them together until they are coated in the dressing. Top with the fennel fronds. Serve immediately.