FOUR-FLAVOR SHEET PAN PIE
A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 to 18 servings
Number Of Ingredients 26
Steps:
- For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
- Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
- For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
- For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
- For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
- For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
- Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
- Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
- Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
- Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
- Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
FARM APPLE PAN PIE
You'll find this pie's very convenient for taking to a covered-dish supper, picnic or any event where crowds gather. But be prepared-people always ask for the recipe! -Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. , Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-in. baking pan. , Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. , Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.
Nutrition Facts : Calories 317 calories, Fat 13g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 86mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
TEDDIE'S APPLE CAKE
In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into. This cake - a classic from 1973 - is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers' market. Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.
Provided by Amanda Hesser
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
- Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
- Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.
Nutrition Facts : @context http, Calories 957, UnsaturatedFat 48 grams, Carbohydrate 108 grams, Fat 56 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 475 milligrams, Sugar 65 grams, TransFat 0 grams
APPLE-PIE CAKE
A cross between pie and a fruit crisp, this dramatic dessert is made with just six common ingredients.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h
Number Of Ingredients 6
Steps:
- In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
- Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top.
- Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.
COCONUT APPLE CAKE
I like to share this cake with friends and neighbors. Serve it plain, frost it or top with whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- Combine flour, baking soda, salt and cinnamon. In a bowl, beat eggs, and sugar; add oil, vanilla and orange juice. Gradually stir in flour mixture. Stir in apples, nuts and coconut. Turn into a greased 13-in. x 9-in. baking pan. Bake at 325° for 60 minutes or until cake tests done.
Nutrition Facts :
SUNNY'S EASY CHOCOLATE APPLE PIE CAKE
Provided by Sunny Anderson
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- For the chocolate apple pie cake: Preheat the oven to 350 degrees F.
- Use the butter to grease the bottom and sides of a 9-inch cake pan or springform pan. Cut out a circle of parchment paper to fit the pan and place it on the bottom.
- In a large bowl, prepare the cake batter as instructed on the box. Pour 1 cup of the batter into the cake pan and spread it out. Add the apple pie on top of the cake batter, then pour the rest of the cake batter over the top and around the sides. Spread it to make sure there are no air pockets.
- Bake the cake until a toothpick inserted in the center and around the edges comes out clean, 50 to 55 minutes. Remove to a rack to cool slightly. When cool enough to handle, turn the cake out onto the rack, peel off the parchment paper and allow to cool completely.
- For the ganache: Pour the chocolate chips into a medium bowl. In a small pot on medium heat, add the heavy cream, rum and a pinch of salt and whisk until warm. Pour over the bowl of chips and allow to sit and soak in for 2 minutes. Whisk to melt the chocolate completely.
- Place the cake on a serving platter, pour the ganache in the center and spread gently outward over the edges. Sprinkle with the pecans and serve.
APPLE PIE CAKE
This will certainly be a surprise for those looking for apple pie in this pie pan. This cake is very easy and quick to make and is perfect to whip up in a hurry if guests are stopping by. It is heavenly with vanilla ice cream. (Original submitter's comments) **Adopted Recipe**
Provided by GrandmaIsCooking
Categories Pie
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter, sugar and the egg.
- Mix together the flour, baking powder, cinnamon, salt, nutmeg, vanilla, apples, pecans, and raisins.
- Mix together well with the creamed mixture.
- Pour the batter into a round pie dish and bake at 350 30 to 40 minutes or until the cake is done and a toothpick inserted near the center comes out clean, not doughy.
Nutrition Facts : Calories 359.1, Fat 17.4, SaturatedFat 8, Cholesterol 53.8, Sodium 448.3, Carbohydrate 50, Fiber 2.4, Sugar 34.1, Protein 3.6
APPLE COCONUT CAKE (GF, CF, VEGAN)
When I was doing the baking for the Autism gala back in October, I also wanted to give something to the coordinator of the event who has asked me each year to donate! I adapted this apple and coconut cake from glutenfreegoddess.blogspot.com/2010/09/coconut-flour-apple-cake.html to use up the GFCF starches and flours I had and the outcome was decadent!
Provided by YummySmellsca
Categories Dessert
Time 1h45m
Yield 1 10" cake, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 F and line the bottom of a 10" spring form pan.
- In a small bowl, whisk together the flaxseed and hot water. Set aside.
- Whisk together flours, starch, guar gum, baking powder, baking soda, salt and spice. Set aside.
- In a large bowl, beat together flax mixture, brown sugar, oil, coconut milk and vanilla until the batter is smooth.
- Fold in the chopped apples and coconut.
- Spread in the prepared pan and lightly press sliced apple pieces in a decorative pattern on top.
- Sprinkle the top of the cake with raw sugar.
- Bake 55 - 60 minutes. Do not open the oven door before 45 minutes.
- Cool in the pan twenty minutes, then loosen the sides of the cake from the pan and remove the ring. Cool completely before slicing (although this is delicious gently reheated).
Nutrition Facts : Calories 371.4, Fat 17.6, SaturatedFat 14.6, Sodium 212.7, Carbohydrate 54, Fiber 3.2, Sugar 36.2, Protein 2
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