Apple Almond And Raspberry Pie Recipes

RASPBERRY-ALMOND PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
• For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
• Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
• For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
• In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
• On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
• Cut into slices and serve.

APPLE-RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
• On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
• Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

APPLE-RASPBERRY SLAB PIE

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out one piece of pate brisee to a 15-by-12-inch rectangle. Fit into a 13-by-9 1/4-inch rimmed baking sheet, pressing into corners. Trim to a 1-inch overhang all around. Chill while assembling filling.
• Using a sharp knife, split vanilla bean and scrape seeds into a large bowl along with 1/4 cup flour, sugar, salt, cinnamon, apples, and lemon juice; toss to combine. Pour mixture evenly over chilled pie crust. Top with raspberries and dot with butter.
• On a lightly floured work surface, roll out remaining piece of dough to a 15-by-12-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Using a sharp knife, make slits in the dough to create a star shape, to allow steam to escape. Chill for 20 minutes.
• In a small bowl, whisk together egg and heavy cream. Brush top of crust with egg mixture and sprinkle with sanding sugar. Transfer to oven and bake until crust is deep brown, 65 to 75 minutes. Let cool slightly before cutting and serving.

APPLE RASPBERRY PIE

Steps:

• Freeze the flour in a medium bowl for
• one hour.
• Refrigerate the lard for one hour then cut into cubes.
• In small cup combine vinegar, salt and water.
• Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour.
• Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated.
• Scrape into a bowl an mix with liquid.
• Turn dough out onto a lightly floured surface.
• With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches.
• Fol to the center and roll out slightly to form an 8 inch square.
• Roll and fol once more.
• Wrap in parchment or waxed paper and refrigerate until needed.
• Peel and cut and core apples into eighths.
• Then dice crosswise into 1 1/2 chunks.
• Toss apples with lemon juice.
• Blend together 1/2 cup sugar with flour and spices.
• Add apples and toss until evenly coated.
• Add raspberries last toss lightly.
• Cut 1/3 dough and reserve.
• Roll remaining dough into a round 5 inches larger than dish.
• Place and fit into dish and trim overhang to 1 inch.
• Spoon in apples and dome evenly.
• Roll out remaining shell, crimp.
• Sprinkle remaining sugar onto crust.
• Cut 5 slits in center of dough.
• Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.

APPLE ALMOND PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into a 9-inch pie pan.
• Toss apples, almonds, white sugar, brown sugar, and flour together in a bowl until apples and almonds are completely coated.
• Mix honey, egg yolk, water, and almond extract together in a microwave-safe dish.
• Microwave honey mixture, stirring every 15 seconds, until mixture is melted and smooth, 30 to 45 seconds. Pour honey mixture over apple mixture and toss to coat. Transfer apple mixture to the prepared pie crust; sprinkle filling with cinnamon. Top pie with the remaining pie crust and pinch edges together to seal.
• Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes.

RASPBERRY ALMOND TART

Steps:

• In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

APPLE & ALMOND CRUMBLE PIE

Steps:

• First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds and chill until needed. Can be prepared up to two days ahead and chilled.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Peel, core quarter and slice the apples, then tip into a bowl with the sugar, mixed spice and flour. Toss well and set aside. Roll the pastry out on a lightly floured surface until it's large enough to line a 20-22cm pie dish. Line the dish with the pastry, then trim and crimp the edge. Alternatively, re-roll the pastry trimmings into an 80cm-long strip, then cut into three thin, long strips, and arrange into a 1cm-wide plait. Arrange the plait around the edge of the dish, and brush with some beaten egg.
• Spoon the apples into the base, then scatter over the crumble. Bake on the hot tray for 35-40 mins until the topping is toasted and the pastry is deep golden. Leave to stand for 10 mins, then serve warm with cream, custard or ice cream.

CRANBERRY-ALMOND APPLE PIE

Steps:

• In a bowl, combine the sugar, flour, butter, nutmeg and salt. Add apples and cranberries; stir gently. Pour into pastry shell. , In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.

APPLE ALMOND PIE

Steps:

• Prepare pie crust for filled one-crust pie using 9-inch pan.
• Flute edge.
• Heat oven to 375F.
• Reserve 2 T sugar.
• In medium bowl, combine remaining sugar and corn starch.
• Add eggs, beating well to combine.
• Stir in butter, corn syrup and almond extract.
• Mix in apples and almonds.
• Pour into pie crust-lined pan.
• If desired, garnish with apple slices overlapped in a circle around edge of pie.
• Sprinkle center with almonds.
• Sprinkle reserved sugar over top.
• Bake at 375F for 50 minutes or until center of pie is set.
• Cool completely on wire rack.
• Store in refrigerator.

APPLE, ALMOND AND RASPBERRY PIE

Steps:

• To prepare pastry dough, combine flour, sugar, salt, and butter in bowl of a food processor; pulse until mixture resembles coarse meal. Blend yolk and water in a small dish; add to processor. Pulse to combine mixture. Divide dough in half. Shape into disks. Wrap in plastic and chill for 1 hour (or overnight).
• Roll out half of dough into a 15-inch circle. Place in round, shallow glass 10-inch baking dish. Trim overhang to 1-1/2 inches. Roll remaining half of dough into 12-inch circle. Using a pastry wheel, cut into 1-inch strips. Transfer to a baking sheet lined with wax paper and refrigerate.
• To prepare filling, preheat oven to 450 degrees. Roll out almond paste between 2 pieces of wax paper to 9-inch circle. Remove paper. Place over pastry in baking dish.
• Combine sugar, flour and allspice in a large bowl. Add apple slices. Toss. Spoon half of apple mixture into pie shell. Sprinkle with half of the raspberries. Repeat with remaining apples and raspberries, scraping in any remaining sugar mixture and spreading fruit to make level.
• Place lattice strips on pie, spacing about 1-1/2 inches apart; trim off excess. Turn up overhang and crimp edge of crust. Place pie on baking sheet; brush pastry with milk. Tent with foil.
• Bake in oven for 15 minute, then reduce temperature to 375 degrees. Bake for 1 hour or until apple are tender, removing foil during last 10 minutes to brown crust, if needed. Cool slightly on wire rack, then serve warm.