APPLE BUTTER PIE
My grandmother gave me this recipe, and I, in turn, have shared it with dozens of friends. Grandmother made it often for me when I was a child since I never liked pumpkin pie.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce temperature to 350°; bake 35 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 292 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 169mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 0 fiber), Protein 6g protein.
KEY LIME PIE WITH BUTTER CRACKER CRUST
We were pleasantly surprised that salty, buttery crackers worked just as well as graham crackers for this Floridian custard pie. This crust would also take nicely to a filling of peanut butter mousse or pudding.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Put the crackers in a food processor and pulse until they form fine crumbs. Add the butter, sugar and egg white and pulse until the mixture comes together like wet sand (it should hold together when pinched). Transfer to the prepared pie plate and press evenly into the bottom and up the sides. Bake until lightly golden, about 10 minutes. Let cool completely.
- For the filling: Whisk together the condensed milk, lime juice, salt and egg yolks in a medium bowl. Pour into the cooked pie shell and bake until the filling is set and only slightly jiggles in the center, 18 to 20 minutes. Let cool completely at room temperature and then refrigerate, loosely covered with plastic wrap, until chilled, about 2 hours or up to overnight.
- Prepare the garnish: Use a citrus zester to make strips of zest. Then cut away all of the peel and white pith (save the other half for another use). Cut the lime "meat" into small chunks.
- Fill a piping bag fitted with a star tip with whipped cream. Pipe mounds of whipped cream around the edges of the pie and decorate with chunks of lime and zest. Serve immediately or return to the refrigerator to chill until serving.
MOCK APPLE PIE
Apple pie flavor without the apples. Fun to make and sure to please, but should be served warm! Enjoy.
Provided by Brenda Moore
Categories Desserts Pies Vintage Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil.
- Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice.
- Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling.
- Bake for 15 minutes and reduce heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 minutes longer. Serve warm.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 61.8 g, Cholesterol 20.3 mg, Fat 20.9 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 366.4 mg, Sugar 39.6 g
BROWN-BUTTER APPLE PIE
Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10h
Number Of Ingredients 12
Steps:
- Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
- Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
- Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.
FRESH APPLE PIE
There's nothing better than the smell of the fresh apple pie baking in the oven. It signifies the start of cozy fall days, and it's the ultimate dessert to kick off the season. This recipe uses Betty's pie crust mix so you can skip chilling your pastry dough and get right to the baking part-meaning less time waiting around for pie and more time eating it! Apple pie is best served warm with a big scoop of vanilla ice cream on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
- Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
- Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
- Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg
APPLE BUTTER PIE
Ths is from Baking Bites, a web site that all bakers *must* visit. I haven't tried it yet, but it sounds great. You can use a regular, vanilla wafer or graham cracker crust. The crust needs to be prebaked before the filling is put into it.
Provided by Debbie R.
Categories Healthy
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine everything until very smooth. (Recommend food processor or mixer.) Pour into prepared pie crust.
- Bake at 350 for 55-60 minutes, or until center is mostly set (jiggles slightly when nudged) and a sharp knife inserted near the center comes out mostly clean.
- Cool to room temperature before slicing and chill in the refrigerator for at least 2 hours, or overnight, before serving.
Nutrition Facts : Calories 147.3, Fat 4.1, SaturatedFat 2, Cholesterol 73.3, Sodium 63.9, Carbohydrate 23.1, Fiber 0.7, Sugar 16.3, Protein 4.4
APPLE GRAHAM PIE
I can whip up this apple pie with graham cracker crust in minutes using the microwave, so it's great for drop-in guests. People are always surprised I can serve them a slice so quickly. -Shirley Pochipinski, Prince Albert, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the cracker crumbs, 1/4 cup sugar and butter until crumbly; press two-thirds onto the bottom and up the sides of an ungreased microwave-safe 9-in. pie plate. Set remaining crumb mixture aside., In a bowl, toss apples with cinnamon and remaining sugar. Arrange in crust; sprinkle with reserved crumbs. Microwave, uncovered, on high for 6 minutes; rotate. Cook 5-6 minutes longer or until apples are tender. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 294 calories, Fat 14g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 243mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
BUTTERED APPLE PIE
This is a modern reading of the ''Buttered Apple Pie'' from Amelia Simmons's ''American Cookery,'' the first American cookbook, published in Hartford in 1796.
Provided by Leslie Land
Categories dessert
Time 2h10m
Yield One 9-inch pie
Number Of Ingredients 8
Steps:
- Roll out the larger piece of dough to a 1/8-inch thickness and use it to line a deep 9-inch pie pan. Do not trim overhang yet. Roll the other piece between sheets of wax paper into a rectangle roughtly 12 inches long and 1/8-inch thick. Refrigerate shell and rolled dough for at least a half hour.
- Combine sugar, cinnamon and mace. Toss apples with rosewater, then with butter. Preheat the oven to 400 degrees.
- Sprinkle a third of the sugar mixture over the bottom of the shell. Arrange a layer of apples on it and sprinkle with another third of the sugar. Add the remaining apples, rounded sides up, and sprinkle with the remaining sugar.
- Brush the rim of the pie with cream and return it to the refrigerator.
- Working quickly, peel wax paper from one side of the reserved sheet of dough, replace it lightly, flip dough and remove paper from the other side. Working on the wax paper, create a decorative open-work crust either by cutting 1/3-inch strips and weaving a lattice or by using a knife or cookie cutter to make a pattern that allows the apples to show. Stop and refrigerate if the dough starts to soften.
- Carefully flip top crust onto pie. Press around the edges to seal and trim overhang to a half-inch beyond rim. Fold it over the top crust edges and crimp up into a decorative rim.
- Bake the pie 10 minutes, reduce the heat to 375 and bake 50 minutes more, or until the apples are very tender and the crust is a rich brown. Allow to cool 10 to 15 minutes and serve while still warm.
BROWNED BUTTER APPLE PIE WITH CHEDDAR CRUST
How do you make good old-fashioned apple pie even better? Enhance the crust with shredded cheddar cheese and stir browned butter into the filling. Wonderful! -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Gradually add ice water to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 400°. For filling, in a Dutch oven, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly., Stir in apples and sugars; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until apples are almost tender. Uncover; cook 4-6 minutes longer or until slightly thickened, stirring occasionally. Stir in flour. Transfer apple mixture to a large bowl; refrigerate until cool., On a lightly floured surface, roll out half of the dough to fit a 9-in. deep-dish pie plate. Transfer crust to pie plate; trim crust to 1/2 in. beyond edge of plate. Refrigerate 30 minutes., Add filling to crust. Roll remaining dough to a 12-in. circle; cut into 8 wedges. Place wedges over filling. Trim, seal and flute edges. In a small bowl, whisk egg with water; brush over crust., Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 486mg sodium, Carbohydrate 74g carbohydrate (33g sugars, Fiber 6g fiber), Protein 8g protein.
GRAHAM CRACKER CRUMB APPLE PIE RECIPE - (3.3/5)
Provided by ladygourmet
Number Of Ingredients 15
Steps:
- Preheat oven 350°F CRUST: In a food processor combine the ingredients needed for crust and press into a pie plate. Bake for about 8 minutes and then cool. FILLING: Combine all of the ingredients needed for filling in a large bowl and toss. Place the apples into the pie crust that has just finished cooling. TOPPING: Combine the ingredients needed for crumb topping in a food processor until it is crumbly and sprinkle over the apples. Bake in the oven for about 30 to 35 minutes.
VERONICA'S MOM'S APPLELESS APPLE PIE ( RITZ CRACKERS )
I haven't made this, but my Mom has and I swear you would never know it didn't have apples in it. Not sure where she got this recipe from, but it sure is good.
Provided by Trixyinaz
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 10
Steps:
- ~~~PIECRUST~~~.
- PULSE CRISCO IN FOOD PROCESSOR UNTIL IT IS ALL CUT UP.
- (ABOUT 4 TIMES PULSING).
- ADD 5 TBS COLD WATER, ONE TBS AT A TIME.
- PULSE ABOUT 3 TIMES AFTER EACH TBS.
- ON LAST TBS PULSE UNTIL IT STARTS TO ROLL TOGETHER.
- PLACE DOUGH ON COUNTER AND KNEAD TOGETHER.
- SPLIT DOUGH INTO TWO EQUAL PARTS.
- ROLL OUT EACH PIECE TO FIT A 9" PIE DISH.
- PLACE ONE PIECE INTO THE PIE DISH (RESERVE THE OTHER PIECE FOR THE TOP CRUST).
- ~~~FILLING~~~.
- BRING WATER TO BOIL.
- ADD: SUGAR (SLOWLY) AND CREAM OF TARTER, BRING TO BOIL.
- DROP WHOLE RITZ CRACKERS INTO MIXTURE (SLOWLY)- DO NOT STIR!
- BOIL FOR 2 MINUTES.
- ADD LEMON JUICE (SPRINKLE IT AROUND- DO NOT STIR!).
- POUR INTO PIE CRUST.
- ADD CINNAMIN AND DOT WITH BUTTER.
- PUT TOP LAYER OF CRUST ON.
- BAKE 350 FOR 45-50 MINS AND THEN INCREASE HEAT TO 450 AND BAKE FOR 10 MORE minute.
Nutrition Facts : Calories 2687.5, Fat 31.9, SaturatedFat 10.7, Cholesterol 30.5, Sodium 3021.8, Carbohydrate 570.2, Fiber 9.2, Sugar 307.4, Protein 34.8
MOCK APPLE PIE IV
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pie dish with pastry.
- In a large saucepan, combine water and sugar. Cook over high heat until boiling. Put in cream of tartar and reduce heat to simmer. Drop the crackers in, one at a time, and stir until mixture is translucent. Remove from heat and sir in cinnamon, nutmeg and butter.
- Let filling cool, then put into pie crust. Cover with top crust, seal and flute edges. Bake in the preheated oven for 60 to 75 minutes, or until golden brown.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 59.7 g, Cholesterol 3.8 mg, Fat 19.8 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 358.4 mg, Sugar 32.1 g
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