APPLE PIE TWISTS
Steps:
- Sprinkle some flour onto a large piece of parchment paper on a work surface and lay out one piece of the puff pastry. Spread the apple butter over the entire surface of the pastry. Place the other piece of pastry on top.
- Flour a rolling pin and roll the pastry out until it is pressed into a flat, cohesive square sheet. A little apple butter will squeeze out; just make sure not to press it all out!
- Use a large jar lid or measuring cup to score the center of the pastry square to keep an uncut center. Make 4 cuts from the center (keeping the lid in place); there should be 4 even quadrants. Cut each quadrant into 4 equal strips, all making a sunburst pattern from the center. Twist the strips twice around, bringing the tips back to their original position.
- Transfer the parchment to a baking sheet. Remove the lid from the center and place a stencil in the center (if using). Brush the puff pastry with the egg and sprinkle it evenly with the turbinado sugar. Refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 375 degrees F.
- Remove the stencil if using. Bake until golden brown, 25 to 30 minutes. Serve warm or at room temperature.
APPLE PIE
This is a sweet, tart and delicious apple pie. Guaranteed to please. Be sure to use Granny Smith apples since they work the best.
Provided by Lisa H.
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
- Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
- Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
- Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 56.5 g, Cholesterol 4.4 mg, Fat 16.8 g, Fiber 4.4 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 248.3 mg, Sugar 30.6 g
APPLE PIE WITH A TWIST
Written recipes for apple pie go back as far as the 1500's. Today, it is an all-time comfort food and a must-have on the holiday dinner table. The "twist" in this basic apple pie recipe is baking it for 2 hours! Yes, that's right, 2 hours!! This will give the pie a rich, gold, nearly caramelized filling and a spectacular crust, both top and bottom. It works!! Adapted from kingauthorflour.com.
Provided by Southern Polar Bear
Categories Dessert
Time 3h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Cut the apple slices into halves or thirds; you're looking for apple pieces that are about 1-inch square.
- Place the apples in a shallow, microwave-safe bowl and microwave them, uncovered, for 5 to 6 minutes, until they've softened but still retain a bit of "bite.".
- Remove them from the microwave, transfer the apples (leaving any juice in the bowl) to a medium mixing bowl, and stir in the sugar, spices, salt, vanilla, and lemon juice.
- As you stir, the mixture will become syrupy. Add the butter and flour, and stir until everything is well blended.
- Set it aside.
- Pour filling into prepared crust.
- Spoon the filling into the crust.
- Roll the top crust into a 10-inch circle, and place it over the filling.
- Fold the edge of the bottom crust up over the edge of the top crust, squeeze them together, and crimp nicely.
- Cut a slit in the center of the crust, for steam to escape.
- Place the pie pan on center rack and then place a cookie sheet on a lower rack (to catch any spills), and bake the pie for 30 minutes.
- Gently place a sheet of aluminum foil atop the pie, covering its entire surface, and continue to bake for an additional 90 minutes, for a total of 2 hours, till the top crust is golden brown and the filing is bubbly.
- Yes, that's right; the pie won't burn, because the filling insulates the bottom crust, and the top crust is protected by the foil.
- Remove the pie from the oven, and allow it to cool for 1 1/2 to 2 hours before serving. If you cut into it too soon, the filling will be watery, and will ooze out.
- Serve warm, with vanilla ice cream, if desired.
APPLE-BERRY TWIST PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Add the cream cheese; pulse a few more times until the dough just comes together. Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Peel the apples and slice about 1/4 inch thick; toss with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself. Add the filling. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips. Brush the strips with some of the beaten egg. One at a time, twist the strips of dough and, working from the center of the pie outward, arrange the strips on the pie to make one continuous coil.
- Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbling, 50 to 55 more minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.
APPLE PIE WITH A TWIST
-Taste of Home Cooking School
Provided by Taste of Home
Time 2h50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half so that one ball is slightly larger than the other. Shape each piece into a disk about 1-in. thick. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 3 days., Remove the pastry from the refrigerator and let stand 15-30 minutes. Meanwhile, place apples in a large bowl. Stir in the sugar, apple cider, cinnamon, allspice, nutmeg, salt, vanilla and lemon juice. Add the butter and flour; stir until combined; set aside., Roll out the large disk on a lightly flour surface to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 350° for 45 minutes. Gently place a sheet of foil on top of pie. Bake for an additional 1 hour and 15 minutes or until the top crust is golden brown and the filling bubbly., Cool on a wire rack overnight. To serve warm, heat individual slices in the microwave. Serve with vanilla ice cream if desired.
Nutrition Facts :
BAKED APPLE CASSEROLE WITH A CHEESY TWIST
A family tradition at any gathering. Can be served as a side, dessert, or sweet breakfast. Cooked to a golden brown, it's a cross between a casserole and a cobbler. Very easy, very simple.
Provided by Caron Taylor
Categories Desserts Cobbler Recipes Apple Cobbler Recipes
Time 50m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat sugar and butter together in a bowl using and electric mixer until smooth and creamy; add flour. Beat mixture until just combined; fold in cheese until dough is evenly mixed.
- Spread apples into a 9x13-inch baking dish. Spoon dough mixture over apples to evenly cover.
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 30.5 g, Cholesterol 32.4 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 7.8 g, Sodium 238.5 mg, Sugar 22.4 g
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- If you're making your own caramel sauce, melt Butter (4 tablespoon) over medium heat in a medium saucepan. Whisk in Brown Sugar (1 cup), Heavy Cream (1/2 cup) and Sea Salt (1 pinch). Turn up the heat to medium-high until mixture comes to a rolling boil. Turn down heat to medium-low and gently stir the mixture for 10-15 minutes until thickened.
- Take the pan off the heat and add in Vanilla Extract (1 tablespoon). Return to heat and let thicken for 2-3 more minutes, stirring continuously.
- Peel the Apple (3) and slice in a uniform shape. I used a mandolin for this, but it’s not necessary. Just try to cut them about 1/4-inch thick.
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