APPLE PECAN PIE
This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
- Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
- Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
- Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.
APPLE MERINGUE PIE
I received this recipe from my mother-in-law, and it's one of my husband's favorites. It's a nice variation on traditional apple pie.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss apples with lemon juice. In a small bowl, whisk sugar, flour, milk, egg yolks and lemon zest until smooth. Pour over apples and toss to coat. , Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of pie plate and flute edges. Pour filling into crust; dot with butter. Cover edges loosely with foil. , Bake at 400° for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 350°., In a bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. , Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 324 calories, Fat 10g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 142mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.
CANADIAN APPLE PIE
An apple pie with the sweet delight of maple syrup. Try it with maple walnut ice cream. Yum!
Provided by maplegal
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
- Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
- Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
- Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 382 calories, Carbohydrate 56.2 g, Cholesterol 48.9 mg, Fat 16.4 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 319.9 mg, Sugar 28.1 g
CLASSIC APPLE PIE
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they're piled in the crust, ensuring that they're tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn't conduct heat as well as metal, so the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
- In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
- Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
- Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
- On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
- Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
PARMESAN CRISP BAKED APPLES
A dear friend and I wanted to make an easy apple crisp. We made a Parmesan filling, stuffed the apples and baked them whole. They were a hit! -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a 1/4-in. slice off top of each apple. Core apples, leaving bottoms intact; place in a microwave-safe 8-in. square baking dish. Microwave, covered, 3-4 minutes or until tender., In a small bowl, mix cheese, oats, flour, brown sugar and nutmeg; stir in melted butter until crumbly. Carefully fill apples with oat mixture. Bake, uncovered, 12-15 minutes or until topping is golden brown. If desired, drizzle with honey.
Nutrition Facts : Calories 255 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 3g fiber), Protein 6g protein.
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APPLE PARMESAN PIE | GIADZY
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Servings 10Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 2 hrs 20 mins
- To the food processor add the flour and salt and pulse to combine. Add the cold butter and the cheese and pulse 3 or 4 times or until chick pea sized pieces of butter remain. With the machine running, drizzle in the ice water until the dough just starts to come together. Turn the dough out on to a piece of plastic wrap and form into a flat disk. Wrap tightly and refrigerate for at least an hour or up to 2 days.
- In a medium bowl combine the apples, sugar, lemon juice, flour, salt and cinnamon. Toss well to coat evenly. Divide the dough in half. Roll out one of the doughs to an approximate 11inch round and line the bottom of a 9inch pie plate. Fill the pie crust with the apple mixture. Roll out the remaining dough into another 11inch round and place on top. Trim the edges so there is 1/2 inch over hang around the plate. Tuck the overhang under itself and press down to seal the edge. Using 2 knuckles and your tip of a finger, crimp the edges to make a decorative edge. Cut an x in the center of the top pie crust and open the corners to make a small whole in the center of the pie. Brush the pie evenly with the egg and sprinkle with the parmesan cheese. Place on a rimmed baking sheet and bake for about 45 minutes or until the crust is deep golden brown and the mixture inside is bubbling. Remove to a wire rack and cool for at least 2 hours before serving.
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