BLUSHING APPLE CREAM PIE
The area where we live used to be an apple orchard, so we and our neighbors have apple trees in our yards. I received this recipe from my sister more than 25 years ago, and it's still popular in our family.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine first six ingredients. Add apples and stir gently to mix. Pour into a pastry-lined pie plate. Roll out remaining pastry to fit top of pie. Cut slits in top crust; place over apples. Seal and flute edges. , Bake at 400° for 50 minutes or until pastry is golden and apples are tender.
Nutrition Facts : Calories 477 calories, Fat 23g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 209mg sodium, Carbohydrate 67g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMOTHER VELMA'S BLUSH APPLE PIE
My grandmother was famous for her Blush Apple Pies. I always asked her to make at least one when we went to visit. I recommend Mean Chef's Classic Pie Crust (#26205), but the refrigerated rolled crusts work too, if you are in a hurry. This is an easy and quick pie, but the flavor added by the pineapple and red hots is wonderful.
Provided by RobinTX
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat over to 350.
- Place one of the pie crusts in a deep dish pie plate.
- Mix apple pie filling, pineapple, red hots and sugar and place in crust.
- Top with lattice crust.
- Dot with butter.
- Bake on foil-lined cookie sheet 45-60 minutes or until crust is golden and filling is bubbly.
- NOTE: This WILL bubble over, so make sure you bake on a foil-lined cookie sheet.
- Prep time does not include making the pie crust.
Nutrition Facts : Calories 347.4, Fat 10.5, SaturatedFat 3.4, Sodium 266.9, Carbohydrate 63.8, Fiber 2, Sugar 31.4, Protein 1.6
APPLE BLUSH PIE
This is from a cookbook my Grandma gave me when I was 11 . I have no idea what the name of the book is since it lost its cover years ago. For years I have wanted to make this but always forget to buy the cinnamon hearts at Valentines but this year I bought FOUR lage bags to put away and finally made this. We loved it . I crushed some of the hearts and left some whole . Next time they will all be left whole . I think any hard cinnamon candies would work. I can't remember how many cups the five apple came to but I usually add more anyway I like a nice plump pie ( added extra ingredients accordingly) The orignal recipe had no timings but I think I cooked it for about 45 minutes. My oven is really fickle right now so one day it might burn and the next day take forever LOL
Provided by wicked cook 46
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pie dough or use store bought.
- Line a pie plate with the botton crust .
- Peel and slice the apples and place in a large bowl.
- Add pineapple, cinnamon candies, lemon juice, sugar, flour, and salt.
- Mix well .
- Pour into pie shell and dot with butter.
- Roll out top crust and place on top.
- Pinch edges well and cut a few slits of the top to vent steam.
- Place on a baking sheet to catch drips.
- Bake at 350 for approx 45 minutes or until apples seem tender when a knife is inserted thru a vent hole.
APPLE PIE
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE CRUMB PIE
You can add walnuts and raisins to this apple crumb pie to make it even dreamier!
Provided by Jackie Smith
Categories Desserts Pies Apple Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
- In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 69.9 g, Cholesterol 11.4 mg, Fat 14.6 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 139.2 mg, Sugar 48.9 g
BROWN-BUTTER APPLE PIE
Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10h
Number Of Ingredients 12
Steps:
- Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
- Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
- Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.
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