AUTUMN SURPRISE PIE
What better way to welcome fall than with a homemade pie? This one calls for apples, pears and raisins flavored with rum extract. -Karen Gauvreau, Portage, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Mix the first 4 ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions, 1 slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim crust even with rim. Refrigerate while preparing filling., Mix the first 5 filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust., Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar., Bake pie on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 331 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 217mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
AUTUMN HARVEST PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 12-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside. Combine apples and pears in a large mixing bowl. Add flour, sugar, nutmeg, lemon juice, and zest, and mix. Add cranberries, and toss gently. Set aside.
- On a lightly floured surface, roll out dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough.
- Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold and overlap the pastry over the fruit. Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet.
- Bake for 20 minutes. Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1 1/2 hours more.
SAVORY AUTUMN LEAF PIES
Some of these small leaf-shaped hand-pies are filled with a mixture of roasted carrots, parsnips, garlic, and Swiss chard; others with cider-glazed shallots and Granny Smith apples.
Provided by Martha Stewart
Categories Finger Food Recipes
Yield Makes 12
Number Of Ingredients 22
Steps:
- Make the dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and shortening, and process just until mixture resembles coarse meal. Pour in ice water, pulsing just until dough comes together. Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or overnight).
- Make the vegetable filling. Preheat oven to 425 degrees. Toss together carrot, parsnip, garlic, oil, 1 teaspoon salt, and the pepper in a small roasting pan or baking dish. Roast until golden and tender, about 30 minutes. Squeeze garlic from skins, and toss with vegetable mixture; discard skins.
- Heat butter in a skillet over medium-high heat. Add onion, and cook until translucent, about 1 minute. Add chard and remaining teaspoon salt, and cook until soft, about 4 minutes. Drain, and toss with vegetable mixture. Remove from heat, and let cool.
- Reduce oven temperature to 375 degrees. On a lightly floured work surface, roll out one disk of dough to 1/8 inch thick. Using a 4-inch leaf-cutter, cut out 12 leaves. Place on parchment-lined baking sheets. Place a heaping tablespoon of vegetable filling on each leaf.
- Whisk together egg yolk and cream. Roll out remaining dough to 1/8 inch thick. Cut out 12 more leaves. Using a small paring knife, etch veins on leaves. Brush edges of each filled leaf with egg wash; top with a veined leaf. Press edges together to seal. Brush tops with egg wash, and refrigerate for 30 minutes.
- Bake pies until golden brown, about 30 minutes. Serve warm.
SURPRISE PIE
A crustless nut pie covered in cool whip. A family favorite made from pantry ingredients. Time does not include chilling for 2 hours after baking. Makes a thin pie which can easily be double for decadence.
Provided by Tiny kitchen
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Beat egg whites until soft peaks form.
- Add baking powder. Beat a few seconds.
- Fold in alternately sugar, cracker crumbs and nuts.
- Add vanilla mixing gently.
- Pour into a buttered 8 or 9 inch pie plate.
- Place in oven and reduce temperature to 250 degrees.
- Bake 45 minutes.
- Cool and place in fridge to chill.
- Cover with Cool Whip and return to fridge for at least 2 hours before serving.
Nutrition Facts : Calories 376.2, Fat 18.4, SaturatedFat 9.2, Sodium 150.1, Carbohydrate 50.5, Fiber 0.9, Sugar 43.3, Protein 4.5
AUTUMN APPLE SLAB PIE
Apple pie with the addition of walnuts, raisins, and warm spices in a large quantity? Yes, please! Tastes like autumn in a pan!
Provided by Kim
Categories Desserts Pies Slab Pie Recipes
Time 2h10m
Yield 16
Number Of Ingredients 21
Steps:
- Combine flour, butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs.
- Stir water and vinegar together in a bowl.
- Pour 1/2 the water mixture into the flour mixture in the food processor. Pulse to combine. Pour in remaining water mixture and pulse until dough just starts to come together but is still crumbly.
- Turn dough out onto a wooden surface. Pat into a round shape and cut into 3 equal pieces. Form each into a disc about 5 inches wide, wrap each in plastic wrap, and refrigerate until ready to use.
- Toss apples and lemon juice together in a bowl. Sprinkle flour over apples and toss to coat. Gently mix in brown sugar, cinnamon, vanilla extract, salt, cloves, nutmeg, and allspice until apples are thoroughly coated. Fold in raisins and walnuts.
- Preheat the oven to 350 degrees F (175 degrees C).
- Flour a work surface and roll out 2 of the 3 dough pieces into a rectangle about 12x18 inches in size and about 1/4-inch thick. Gently place crust into a 10x15-inch jelly roll pan and press dough into corners. Trim excess dough so there is only 1 inch of overhang on all sides. Gently fold overhanging dough underneath itself and crimp along all edges of the pan. Use a fork to poke indentations sporadically in the bottom of the crust to prevent bubbling.
- Pour filling into the crust and spread out evenly.
- Roll out remaining dough piece on a floured surface to 1/4-inch thickness. Use decorative cookie cutters to cut out several pieces of pie dough and place cut-outs on top of filling in a pattern.
- Beat egg and water together in a bowl. Gently brush egg wash over the edges of the pie crust and on the pie crust cut-outs.
- Bake in the preheated oven until crust is golden brown and apples are soft when gently pierced with a knife, 55 to 65 minutes. Allow to cool completely before cutting and serving, about 30 minutes.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 53.2 g, Cholesterol 57.4 mg, Fat 20.5 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 11.4 g, Sodium 194.3 mg, Sugar 23.3 g
SWEET AUTUMN HARVEST PIE
Apples, pears and cranberries are what bring the special autumn flavor to this delectable pie. Serve with ice cream for the ultimate finale to your special meal.
Provided by JackieOhNo
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Place jellyroll pan on lower oven rack.
- Fit bottom crust into 9" pie pan.
- Flute; refrigerate.
- Roll out top crush to 1/4" thickness.
- Using a leaf-shaped cutter, cut out pastry leaves.
- Mix apples, pears, cranberries, 1-1/4 cups sugar, flour, lemon juice and cinnamon; spoon into crust.
- Brush crust edges with egg.
- Arrange leaf cutouts over filling, overlapping slightly.
- Brush with egg; sprinkle with remaining sugar.
- Place pan on hot baking sheet in oven.
- Bake 10 minutes.
- Reduce oven temperature to 350 degrees Fahrenheit.
- Bake 1 hour or until golden.
- Cool on rack.
Nutrition Facts : Calories 481.5, Fat 16.5, SaturatedFat 4.1, Cholesterol 26.4, Sodium 254.7, Carbohydrate 82.3, Fiber 6, Sugar 49.4, Protein 4.7
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