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In a stand mixer fit the paddle attachment, beat the butter and sugars together until light and airy, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl and add the egg and vanilla extract. Beat until smooth and fluffy, about 2 minutes. Add the flour, baking powder, baking soda, spices and salt.
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Unroll pie crust and use cookie cutter to cut shapes as desired. Spread approximately 1 teaspoon of apple butter on half the crust pieces. Lay 2nd crust on top to line up and cover filling; Use a fork to gently crimp the edges together; Use a sharp knife to cut a small slit in top of cookie; Whisk egg with a splash milk to make egg wash
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Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the remaining 12 tablespoons butter and 2/3 cup sugar with a hand-held mixer until fluffy, about 5 minutes.
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Place top oven rack in center position and pre-heat oven to 450°F. To prepare pie crust, add flour, 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.
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Weigh or measure your sugars and set aside. In another bowl, weigh or measure the flour, salt, baking powder, and apple pie spice. Run a whisk through to blend. In a mixer, cream the butter for a minute or two. Next, add the sugars and mix on a medium mixer speed until it is light brown, about 3 minutes.
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In a small bowl, whisk together the apple juice and cornstarch and add it to the pan. Cook, stirring, until the mixture thickens, about 1 more minute. Remove from the heat and let cool. Step. 2 Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Roll out 1 piece of pie dough into a 12-inch round.
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Set aside. Combine softened butter and sugars in a large bowl and use an electric mixer (or a stand mixer with paddle attachment) to beat until light and fluffy. 1 cup (226 g) unsalted butter, ½ cup (100 g) granulated sugar, 1 cup (200 g) light brown sugar. Add eggs and vanilla and stir until combined.
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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.
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Roll out the pie crust and line a pie dish. Place the apple mixture into the crust, and dot with diced butter. Cover with the second pie crust, seal the edges, and cut slits to allow steam to escape. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly. Allow the pie to cool for at least 30 minutes before serving.
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Step 3: Whisk water, fresh lemon juice, and cornstarch together in a medium saucepan. Stir in the diced apples, light brown sugar, and apple pie spice. Next, heat the saucepan of filling over medium-low heat until the juice from the apples begins to boil. Step 4: Continue cooking the apple pie filling and allow it to thicken.
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Place second crust over apples and press gently to adhere to lower crust. Fold overhanging crust over; flute edge and cut a small hole in center to vent. Chill 15 minutes. Preheat oven to 425°. Brush pie with egg wash. Sprinkle with remaining 1 tablespoon sugar. Place on baking sheet in the lower third of the oven. Bake 15 minutes.
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Instructions. Place top oven rack in center position and pre-heat oven to 450°F. To prepare pie crust, add flour, 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.
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Step 1: Prep the apples by peeling, coring and cutting them apples into ¼ inch slices. Toss them in a bowl with granulated sugar, brown sugar, vanilla extract, salt and spices. Let the apples rest for 30 minutes to 1 hour. Step 2: On a well-floured surface, roll out the bottom crust into a 12 inch circle.
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1/2 teaspoon apple pie spice; 1 teaspoon cornstarch; 1 3/4 cups all-purpose flour; 1/4 teaspoon vanilla extract; 1 tablespoon fresh lemon juice (from 1/2 lemon) 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature; 1 large egg; 1 pint vanilla ice cream, slightly softened; 1 cup sugar; 1/2 teaspoon baking powder; 1/2 teaspoon fine salt
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Apple topping: While crust is baking, peel, core and slice 4 apples. Melt one stick butter in large pan on medium heat. When butter is melted add brown sugar and 2 teaspoons cinnamon, stir. Add apple slices to melted sugar and simmer on low heat, stirring occasionally until apples are soft, about 6-8 minutes. When apples are soft turn heat off.
