Carla Halls Ten Gallon Apple Pie Recipe 385

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CARLA HALL'S TEN GALLON APPLE PIE RECIPE - (3.8/5)



Carla Hall's Ten Gallon Apple Pie Recipe - (3.8/5) image

Provided by Connie

Number Of Ingredients 17

FOR THE PIE CRUST:
ingredients
4 cups All-Purpose Flour
4 Sticks Chilled Butter cut into 1/2 inch cubes
2/3 cup Water
2 teaspoon Salt
2 tablespoon Sugar
.
FOR THE PIE FILLING:
10 tablespoon Unsalted Butter
5 1/4 pound Granny Smith Apples cored and sliced 1/8" thick
1 1/4 pound Empire Apples cored and sliced 1/8" thick
2 cups Sugar
2 teaspoon Cinnamon
5 tablespoon Bourbon or Brandy
1 teaspoon Vanilla Extract
Juice of 1/2 Lemon

Steps:

  • TO FINISH: Whites of 1 Egg 1 tablespoon Granulated Sugar kitchenware •Liquid Measuring Cup •Measuring Cup (set) •Measuring Spoons •Pie Pan •Rolling Pin •Skillet •Plastic Wrap .steps ingredients per step instructions. 2/3 cup Water 2 teaspoon Salt 2 tablespoon Sugar FOR THE FLAKY PIE CRUST: Combine water, salt, and sugar in measuring cup. Stir and place cup in fridge for at least 15 min to chill water and to dissolve sugar and salt. If possible, chill mixing bowl and paddle attachment if possible. . 4 cups All-Purpose Flour 4 Sticks Chilled Butter cut into 1/2 inch cubes Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour until butter pieces are the size of small pebbles. With the mixer running, pour the water into the butter mixture. Mix until the dough comes together. Separate the dough into 2 disks. Wrap each with film and chill. . Roll chilled pastry dish out to fit a deep dish pie dish. Prick all over dough with a fork. Bake on 375 for 10-15 minutes, or until it is lightly golden. Set aside to cool. . 10 tablespoon Unsalted Butter 5 1/4 pound Granny Smith Apples cored and sliced 1/8" thick 1 1/4 pound Empire Apples cored and sliced 1/8" thick 2 cups Sugar 2 teaspoon Cinnamon 5 tablespoon Bourbon or Brandy 1 teaspoon Vanilla Extract Juice of 1/2 Lemon FOR THE PIE FILLING: In a very large skillet, melt butter over medium-high heat, then add apples, sugar, and cinnamon. When apples begin to sizzle, cover and reduce to a simmer. Cook, stirring occasionally, until apples soften and release their juices, about 10-12 minutes. Add the bourbon, cook for another minute, then stir in the lemon juice and vanilla extract and allow to cool. If needed cook in batches and lay out on a sheet try to cool. . TO MAKE PIE: Preheat oven to 350F. . Roll out a chilled piece of pie crust large enough to cover pie. . White of 1 Egg 1 tablespoon Granulated Sugar Pour filling into par-baked crust, and cover with the second piece of pie crust. Trim the cover, and fold under the edges. Flute edges together or use fork to press together. Brush the top with egg whites and sprinkle with granulated sugar. Cut four slits near center of pie to vent steam. Bake at 350F for 35-45 minutes, until crust is golden brown. Allow to cool before serving.

CARLA HALL'S CRANBERRY APPLE PIE



Carla Hall's Cranberry Apple Pie image

Try this American classic....with a Carla Hall twist! Make the pie crust with the recipe here or buy one ready made at the store.

Provided by Sharon123

Categories     Dessert

Time 1h10m

Yield 6-8

Number Of Ingredients 22

1/3 cup water
1 teaspoon salt
1 tablespoon sugar
2 cups all-purpose flour
1 cup chilled butter (8 oz.-cut into 1/2-inch cubes)
4 granny smith apples (peeled and diced)
1/2 cup frozen cranberries
1/2 cup dried cranberries
1 pinch salt
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 lemon (zest and juiced)
2 tablespoons cornstarch
1 teaspoon vanilla
1/4 cup water
1 cup brown sugar
3/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/3 cup pecans (chopped)
1/2 cup chilled butter (cut into 1/2 inch cubes)

Steps:

  • For flaky pie crust(if using storebought crust, skip this):.
  • Combine water, salt, and sugar in measuring cup. Stir and place cup in fridge for at least 15 min (to chill water and to dissolve sugar and salt). If possible, chill mixing bowl and paddle attachment if possible.
  • Combine flour and butter pieces in mixing bowl. On medium speed with mixer, cut butter into flour until butter pieces are the size of small pebbles. With the mixer running, pour the water from previous step into the butter mixture. Mix until the dough comes together.
  • Separate the dough into 2 disks. Wrap each with film and chill.
  • Roll chilled pastry dish out to fit a 9-inch pie dish. Prick all over dough with a fork. Bake on 375 for 10-15 minutes, or until it is lightly golden. Set aside to cool.
  • For Cranberry Apple Filling:.
  • In a large bowl, combine apples and cranberries (frozen and dried) Stir in salt, sugars (brown and granulated), nutmeg, and cinnamon. Stir in the zest and juice of 1 lemon. If you don't like cranberries try dried cherries or raisins instead.
  • In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Adjust seasoning if desired.
  • Fill pie dish with apple filling.
  • For Crumble Topping:
  • Place all the topping ingredients into food processor and process until butter has been cut into the mixture. Carla tip: if you overmix your crumble just add extra nuts or oatmeal.
  • Sprinkle topping over top of pie filling. Bake at 375 degrees F for 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 959.1, Fat 51.2, SaturatedFat 29.7, Cholesterol 122, Sodium 835.5, Carbohydrate 122.6, Fiber 6.3, Sugar 69, Protein 7.5

CARLA HALL'S MISSISSIPPI MUD PIE



Carla Hall's Mississippi Mud Pie image

From The Chew. Posted for safe keeping. On the show, Carla pointed out that you can use the brownie and pudding sections of this recipe individually to make brownies and pudding instead of the pie if you like.

Provided by Kerena

Categories     Pie

Time 1h20m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 20

8 ounces butter
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate
4 eggs
1/2 teaspoon salt
1 cup sugar
1 cup dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup sugar
1/8 teaspoon salt
1/3 cup all-purpose flour
2 cups milk
2 eggs (separated)
2 tablespoons butter (softened)
1 1/2 teaspoons vanilla
1/3 cup cocoa powder
2 cups chocolate sandwich style cookies (Crushed, chocolate cookie part only plus more to garnish)
1/4 cup butter (softened)
2 cups heavy cream
1 teaspoon vanilla

Steps:

  • For the Brownie Batter: Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
  • Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined.
  • For the Chocolate Pudding: Combine 3/4 cup granulated sugar, salt, cocoa powder and flour in a medium bowl. Slowly stir milk into dry mixture.
  • Put mixture in medium sauce pot and cook until mixture begins to thicken.
  • Beat egg yolks in a small bowl, then briskly stir a small amount of the hot mixture (about 1/2 cup) into this mixture. Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again. Set aside.
  • To Build Pie: Preheat oven to 350°. In a small bowl, combine the crushed chocolate sandwich cookies with the butter until thoroughly mixed. Press into a lightly greased springform pan. Bake for 15 minutes to set the crust.
  • Scrape brownie batter into the chocolate crust, forming an even layer. Bake for 20 minutes or until a toothpick comes out somewhat clean. Allow to cool slightly, and then pour pudding over the brownie layer, spreading into an even layer.
  • Combine the heavy cream and vanilla and whip until peaks form, and use to top the chocolate pudding layer. Garnish with more crushed chocolate sandwich cookies.

Nutrition Facts : Calories 628.1, Fat 40.1, SaturatedFat 24.4, Cholesterol 208.9, Sodium 383.6, Carbohydrate 62.5, Fiber 1.2, Sugar 47.3, Protein 7.4

CARLA'S CLASSIC PIE DOUGH



Carla's Classic Pie Dough image

My go-to formula will give you a buttery no-fail crust. For the flakiest results, make sure all the ingredients are cold.

Provided by Carla Hall

Categories     dessert

Time 1h

Yield Two 9-inch crusts

Number Of Ingredients 4

1 tablespoon sugar
1/2 teaspoon table salt
2 1/4 cups all-purpose flour, plus more for rolling
1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes

Steps:

  • Dissolve the sugar and salt in 1/3 cup water and chill until cold.
  • Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
  • Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

APPLE CRISP-PASSOVER RECIPE - (5/5)



Apple Crisp-Passover Recipe - (5/5) image

Provided by Juice

Number Of Ingredients 10

Topping:
6-8 apples, peeled, cored & sliced
1/2 c. sugar if necessary
1/2 tsp. cinnamon
2 tsp. lemon juice
1/2 c. sugar
3/4 c. cake mael
1/8 tsp. salt
6 tblsp. butter or margarine
1/4 c. chopped nuts (optional)

Steps:

  • Preheat oven to 350. Grease a 9x9 pan. Bake 1 hour. 1. In a large bowl, combine apples, sugar, cinnamon & lemon juice. 2. Place in prepared pan. 3. In food processor combine all topping ingredients. 4. Sprinkle over apple mixture. 5. Place pan on cookie sheet & bake.

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