FRIED APPLE PIES
Provided by Ree Drummond : Food Network
Yield 16 servings
Number Of Ingredients 18
- Heat a large cast-iron skillet over medium heat. Add the brown sugar, butter and 1 tablespoon water. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Add the apples, vanilla, salt, cinnamon and lemon juice. Mix together the cornstarch and 1 tablespoon water in a small bowl to create a slurry. Add the cornstarch mixture to the skillet and stir to combine. Cook, stirring occasionally, until the apples are tender, about 5 minutes. Pour into a heatproof bowl and let cool completely. You can make this ahead of time and chill in the fridge a day or so in advance if needed.
- To make the pies, roll each biscuit into about a 5-inch circle that is about 1/8 inch thick. Spoon 2 generous tablespoons of the apple filling on each round of dough, just off center. Use your finger and run a little water around the edges to help them seal completely. Fold one half of each circle over onto the other half and seal in the apple filling, forcing out any air that you can. Press the edges together and crimp with a fork. Continue until they're all assembled.
- Heat the oil in a high-sided skillet over medium heat until it reaches 350 degrees F. Fry the pies 2 or 3 at a time for about 5 minutes, carefully turning them halfway through. Remove them to a paper towel-lined baking sheet to drain.
- When all the pies are fried, sift the confectioners' sugar over top. Serve with Cinnamon-Caramel Sauce or store-bought caramel sauce.
- Mix the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, 2 to 3 minutes. Whisk in the vanilla, cinnamon and a second pinch of salt and cook another minute to thicken further. Turn off the heat and allow to cool to room temperature before serving. Chill if not using immediately.
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
Yield 8 servings.
Number Of Ingredients 12
- 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 POT PIE
Served warm with a premium ice cream, comfort food to the max. Also lovely served with plain cream. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Yield 6 serving(s)
Number Of Ingredients 9
- Pare apples, core and cut into eighths.
- Cut shortening into flour and salt; add water to make a stiff dough.
- Roll thinly, like noodle dough, and cut into 2 inch squares.
- Arrange alternate layers of apples and dough in a kettle, sprinkling each layer generously with sugar to sweeten (according to sourness of apples) and cinnamon.
- Dot the top layer of pastry squares with butter; pour in the boiling water and cover.
- Cook over low heat without stirring for 25 or 30 minutes or until apples are tender.
- Serve hot or cold.
Nutrition Facts : Calories 413.4, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 134.5, Carbohydrate 73.7, Fiber 4.6, Sugar 37, Protein 4.8
APPLE POT PIE
Make and share this Apple Pot Pie recipe from Food.com.
Provided by Shirl J 831
Yield 6 serving(s)
Number Of Ingredients 9
- Combine the flour and salt; cut in the shortening.
- Add enough water to make a stiff dough.
- Roll the dough out thinly - like noodle dough; cut into 2-inch squares.
- Arrange alternate layers of apples and dough in a heavy-gauge pot, sprinkling each layer of apples generously with sugar to sweeten and cinnamon.
- Adjust the amount of sugar you use according to the tartness of the apples.
- Dot the top layer of pastry squares with butter.
- Pour in the boiling water and cover the pot.
- Cook over low heat for 25 to 30 minutes or until the apples are tender.
- Serve hot or cold with cream.
- Makes 6 servings.
Nutrition Facts : Calories 395.4, Fat 12.9, SaturatedFat 4.7, Cholesterol 10.2, Sodium 79.5, Carbohydrate 66.9, Fiber 3.4, Sugar 31.9, Protein 4.6
APPLE POT PIES
A simple, yet delish, apple pot pie. Serve with vanilla ice cream, if you like.
Provided by Angel10
Categories Desserts Pies Apple Pie Recipes
Number Of Ingredients 6
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine sugar, cinnamon, butter, and honey in a medium saucepan over medium heat; stir. Mix in apples. Cook until softened, about 10 minutes.
- Meanwhile, cut pie crust into 12 rounds to fit the cups of a cupcake pan and press into cups to make crusts.
- Fill crusts 3/4 full with cooked apple mixture.
- Bake in the preheated oven until crust edges are golden brown and not doughy, 10 to 15 minutes. Let cool before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 52.1 g, Cholesterol 2.5 mg, Fat 11.8 g, Fiber 3.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 184.4 mg, Sugar 34.6 g
MINI APPLE PIES RECIPE BY TASTY
Katie attempts to make classic apple pie, but miniaturized! These little pies are packed with flavor and are perfect for sharing. Add them to a bowl and pour milk over, or serve them on a platter as tiny desserts!
Provided by Katie Aubin
Yield 20 pies
Number Of Ingredients 19
- Make the filling: Melt the butter in a medium saucepan over medium heat. Add the apple and cook for 2-3 minutes, until tender. Add the sugar, cinnamon, nutmeg, and salt and stir to coat.
- In a liquid measuring cup or small bowl, stir together water and cornstarch, then add to the apple mixture. Cook until the filling has thickened, 2-4 minutes. Remove the pot from the heat and let cool.
- Preheat the oven to 450°F (230°C).
- Prepare the crust: Lightly dust the pie dough with flour, then roll out to ⅛-inch thick. Use a 3-inch round cutter to cut out 40 circles. Chill 20 circles in the refrigerator until ready to use.
- Arrange the mini jar lids on a baking sheet and spray with vegetable oil. Gently press a dough circle into each lid, letting any excess dough hang over the sides.
- Add 1 teaspoon of filling into each pie shell.
- Remove the remaining dough circles from the refrigerator and cut into ¹⁄₁₆-inch strips. Crisscross the 4 longest strips from each circle on top of the filling to make lattices. Use a fork to press around the edges of the mini pies to seal the dough together, then use scissors to trim off any excess dough. Brush the tops of the pies with beaten egg.
- Bake the mini pies for 15-20 minutes, or until golden brown. Remove from the oven and let cool.
- Reduce the oven temperature to 200 (95°C). Line a baking sheet with a nonstick mat or parchment paper.
- Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer) beat the egg whites, cream of tartar, and salt on high speed until foamy and soft peaks form, 1-2 minutes. Gradually add the sugar and continue beating on high speed until the meringue is glossy and forms stiff peaks, 1-2 more minutes. Transfer the meringue to a piping bag or zip-top bag with a corner snipped off.
- Pipe the meringue into tiny dollops on the prepared baking sheet.
- Bake for 40-60 minutes, or until meringues are dried all the way through and easy to lift from the baking sheet.
- Remove the pies from the jar lids. Pipe a tiny bit of vanilla frosting onto the center of each pie, then stick a meringue dollop on top.
- Serve the mini pies in a bowl with whole milk, or arrange on a platter to share.
Nutrition Facts : Calories 147 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 6 grams
You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6
Number Of Ingredients 11
- Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
- Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
- On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.
POTLUCK APPLE PIE
In charge of dessert for a fund-raising dinner at our church, I experimented and came up with this scrumptious pie made in a jelly roll pan. It fed a group and got rave reviews. With flavorful apples and maple syrup, it gives a true taste of the Northeast. -Alma Lynne Gravel, Trappe, Pennsylvania
Provided by Taste of Home
Yield 18-24 servings.
Number Of Ingredients 16
- In a small bowl, combine 1/4 cup flour and water until smooth; set aside. In a large bowl, combine salt and remaining flour; cut in shortening until mixture resembles coarse crumbs. Add reserved flour mixture; knead gently until dough forms a ball. , Press dough onto the bottom and up the sides of an ungreased 15x10x1-in. baking pan. , Spread 1/4 cup syrup over crust. Arrange apples over syrup. Combine the sugar, lemon juice, cinnamon, vanilla and remaining syrup; drizzle over apples. , For topping, combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.
Nutrition Facts : Calories 307 calories, Fat 16g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 48mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.
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- Combine flour and salt in a medium mixing bowl; cut in 1/3 cup butter with a pastry blender until mixture resembles coarse meal. Sprinkle 1/2 cup cold water evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill.
- Roll dough into an 18- x 12- inch rectangle on a lightly floured surface; cut dough into 2-inch squares.
- 1/4 cup butter, and dough in a 3- quart saucepan. Add 2 cups water to saucepan. Cover and simmer 20 minutes; uncover and simmer 15 minutes or until thickened. Spoon hot pie into individual serving dishes, and serve with vanilla ice cream.
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