CARAMEL APPLE PIE - 2003 1ST PLACE APPLE
Steps:
- Pie Crust:
- Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
- Filling:
- Preheat oven to 450 degrees F.
- Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
- Streusel Topping:
- Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.
CHERRY PIE III
This is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry Category.
Provided by Beth Campbell
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour.
- Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.
- Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
- Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.
Nutrition Facts : Calories 506 calories, Carbohydrate 62.9 g, Cholesterol 3.8 mg, Fat 27.5 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 12.6 mg, Sugar 34.6 g
CHERRY PIE WITH ALMOND CRUMB TOPPING
This delicious and super easy cherry pie features a crunchy, streusel-like topping.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h50m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Roll out pie crust and lay into a 9-inch pie pan.
- Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
- Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
- Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
Nutrition Facts : Calories 3565 calories, Carbohydrate 502.5 g, Cholesterol 183.2 mg, Fat 167.4 g, Fiber 39.2 g, Protein 42.7 g, SaturatedFat 62.9 g, Sodium 3213.6 mg, Sugar 305.6 g
BLUEBERRY CHERRY PIE
A very yummy pie, made with fresh blueberries and fresh cherries.
Provided by Deanna
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
- Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
- Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 66.7 g, Cholesterol 3.8 mg, Fat 16.9 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 244.5 mg, Sugar 40.1 g
FRUITS OF THE FOREST PIE-2003 FIRST PLACE NUT
Steps:
- To prepare crust by hand:
- In a narrow bowl, combine flour, salt and shortening. Using 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain.
- Sprinkle water over flour mixture as you toss with a fork. Don't keep stirring. Turn only about 8 to 10 times. Continue with Step 3 below.
- Or prepare crust using a food processor:
- Chill flour, shortening, butter, water.
- Measure flour into work bowl. Add salt and pulse 3 times.
- Add shortening. Pulse 6 times. Add butter that has been cup up into chunks. Pulse 4 times.
- Add water 1 tablespoon at a time. Pulse after each addition.
- Pour out of bowl onto plastic wrap. Create a 5-inch disk and flatten. Refrigerate.
- After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover the disk with another piece of wrap or parchment. Roll out from the center, until disk is about 11 inches in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into 9 1/2-inch pie pan. Remove wrap. Trim edge to about 1/2 inch around outside of pan.
- Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill.
- To prepare filling and topping:
- Heat oven to 350 degrees F.
- Coarsely chop macadamias and almonds, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5 to 6 minutes. Cool. Put hazelnuts into a kitchen towel and rub together to remove skins. Chop hazelnuts.
- Combine filling ingredients. Mix well. Sprinkle chopped nuts on bottom of crust. Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust. Pour filling into pan deflecting on back of a spoon. Larger nuts will rise up to top. Cover edge of crust with foil.
- Bake for 45 minutes to 50 minutes. Test with a stainless steel knife in center. When it comes out clean, it's done. Cool completely on wire rack. Serve after cooling or wrap in heavy foil and refrigerate until next day to serve.
ORANGE COCONUT PIE - 2003 1ST PLACE CITRUS
Steps:
- Pie Crust:
- Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
- Filling:
- In saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.
- Turn into pastry shell. Refrigerate.
- Meanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.
- Top with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.
RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER
Provided by Food Network
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Crust:
- Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
- Preheat the oven to 475 degrees F.
- Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
- Chocolate Filling:
- In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
- Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
- Cream Cheese Filling:
- Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
- Raspberry Filling
- Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.
CHERRY ALMOND PIE
I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.-Ramona Pleva, Lincoln Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 436 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY PIE IV
This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category.
Provided by Ben S.
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 6h
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
- On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
- Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
- Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
- Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
- Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
- Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
- Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 69 g, Cholesterol 3.8 mg, Fat 27.7 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 15 mg, Sugar 37.8 g
CHERRY-ALMOND PIE
Fresh cherries and almonds are a simple combination that works remarkably well! I like my pie a little less sweet, so adjust accordingly.
Provided by lunalady
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine flour and sugar for crust in a bowl. Cut in butter using hands to mix and mush until thoroughly combined and mixture resembles tiny pebbles or cornmeal. Stir in almonds. Sprinkle with ice water until dough holds together in a ball. Cover in plastic wrap and refrigerate at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss cherries, sugar, and salt for filling together in a bowl.
- Combine almond extract, amaretto, and cornstarch in a separate bowl until smooth; add to cherry mixture and mix well.
- Roll out refrigerated crust dough using a lightly floured rolling pin on a lightly floured work surface to desired thickness. Press into the bottom of an 8-inch pie pan.
- Bake crust in the preheated oven until set, about 15 minutes.
- Remove crust from the oven and fill with cherry mixture. Increase the oven temperature to 400 degrees F (200 degrees C).
- Bake pie in the hot oven until edges of dough are golden and filling is bubbly, 35 to 45 minutes.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 51.8 g, Cholesterol 30.5 mg, Fat 15.1 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 7.6 g, Sodium 155.2 mg, Sugar 31.2 g
IMPOSSIBLY EASY CHERRY ALMOND PIE
This is a bit like a clafouti - a baked French dessert that is halfway between Yorkshire pudding and custard. I like this for dessert or breakfast.
Provided by Ceezie
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Mist a 9- or 10-inch pie plate with nonstick spray and set aside.
- Stir together first six ingredients until blended. Pour into prepared pie plate. Spoon pie filling over top. Bake 30 minutes.
- While pie is baking, make streusel topping by mixing Bisquick, brown sugar and cinnamon in a small bowl, and cutting in butter with a pastry blender, a fork or your fingers, until you have crumbs. Stir in almonds, if using (recommended). After pie has baked 30 minutes, sprinkle Brown Sugar Streusel over pie filling and return to oven to bake another 10 minutes, or until streusel is golden brown. Remove pie from oven and cool.
- Serve slightly warm, at room temperature or chilled from the refrigerator. It tastes great any way!
Nutrition Facts : Calories 314.2, Fat 10.2, SaturatedFat 5.2, Cholesterol 65.1, Sodium 258.4, Carbohydrate 52, Fiber 0.9, Sugar 21.5, Protein 4
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