MOM'S MAPLE-APPLE PIE
Mom's apple pie might be a cliché, but others have tried and failed to rival my mom's recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat., Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup., Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.
Nutrition Facts : Calories 438 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 295mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 2g protein.
MAPLE-GLAZED APPLE PIE
Even though we've lived in Florida for 3 years, I still feel like a "Vermonter". My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. -Patricia Putnam, Lakeland, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. , In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. , Meanwhile, bring syrup to a gentle boil in a small saucepan. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.
Nutrition Facts : Calories 525 calories, Fat 25g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMELIZED MAPLE APPLE PIE WITH CANDIED BACON CRUMBLE
The holidays deserve a pie worthy of its occasion. This towering pie is piled high with apples that bathe in a deep maple caramel with a slight tang from cider vinegar. It's topped with a buttery crumble studded with crispy candied bacon. A pie that definitely earns its place at the table.
Provided by Ashley Baron Rodriguez
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top.
- Bake in the preheated oven until crisp, 10 to 20 minutes.
- Line a 9-inch springform pan with pie crust pastry; refrigerate.
- Combine apples and lemon juice in a bowl and toss to coat.
- Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup.
- Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes.
- Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble.
- Tip apples into the pie crust in the springform pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar.
- Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).
Nutrition Facts : Calories 558.1 calories, Carbohydrate 74.3 g, Cholesterol 36.8 mg, Fat 28.6 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 11.9 g, Sodium 411.8 mg, Sugar 45.3 g
CINNAMON APPLE CRUMB PIE
Here's a dessert any busy hostess could love! Shared by Carolyn Ruch of New London, Wisconsin, it goes together in minutes, looks and tastes like you really fussed, and is easily doubled to feed any size gathering.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Pour pie filling into crust. Sprinkle with cinnamon and dot with 1 tablespoon butter. Melt remaining 3 tablespoons butter. Place cookie crumbs in a small bowl; stir in melted butter until coarse crumbs form. Sprinkle over filling. Cover edge of crust loosely with foil. , Bake for 10 minutes. Reduce oven setting to 350°; remove foil and bake until crust is golden brown and filling is bubbly, 40-45 minutes longer. Cool on a wire rack for at least 2 hours.
Nutrition Facts : Calories 339 calories, Fat 18g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 234mg sodium, Carbohydrate 42g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CINNAMON, MAPLE GLAZE CRUMBLE APPLE PIE
Make and share this Cinnamon, Maple Glaze Crumble Apple Pie recipe from Food.com.
Provided by CHEF GRPA
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- * For crust: Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
- Position rack in center of oven and preheat to 400°F Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
- * For filling: Mix all ingredients in large bowl to coat apples.
- * For topping: Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
- Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350*F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Put the MAPLE GLAZE on top. Serve with ice cream.
Nutrition Facts : Calories 657.6, Fat 24.3, SaturatedFat 12.9, Cholesterol 45.9, Sodium 296.8, Carbohydrate 109.7, Fiber 4, Sugar 73.9, Protein 4.7
CRUNCHY CRUMB APPLE PIE
This is a yummie alternative to an old favorite. The topping is sweet and the apples are a little tart. I posted this with a ready-to-bake pie crust, but I have found a homemade crust is always better! There are tons of apples in this pie but they cook down during baking. This is delicious topped with vanillia ice cream.
Provided by MelodyOHare
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Have Ready a 9-in.
- pie plate and a baking sheet.
- Place oven rack in lowest position in oven.
- Heat oven to 450.
- Line pie plate with pie crust as package directs.
- Flute or crimp edge.
- TOPPING: Mix flour, sugars and cinnamon in medium bowl.
- Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
- FILLING: Peel, halve and core apples.
- Cut in 1/8 inch-thick slices (or with a slicing disk of a food processor).
- Place in a large bowl, add lemon juice and toss to coat.
- Mix remaining ingredients in a small bowl, sprinkle over appl slices and toss to coat.
- Layer apple slices in pie shell, mounding them higher in center.
- Pat topping evenly over apples to form a top crust.
- Place pie on the baking sheet to catch any drips.
- Bake 15 minutes.
- Reduce oven temp to 350 and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from oven) and topping is golden brown.
- (If topping browns too quickly, drape a piece of foil loosely over the pie).
- Cool completely on a wire rack before serving.
Nutrition Facts : Calories 491.6, Fat 19.4, SaturatedFat 9.2, Cholesterol 30.5, Sodium 206.2, Carbohydrate 80.2, Fiber 5.9, Sugar 53.5, Protein 3.3
CANADIAN - APPLE MAPLE CRUMBLE PIE
Take the flavours of your traditional apple crumble, add a little maple & some pie flair.........and what have you got?.......this Apple Maple Crumble Pie of course! Simple to make - just 3 steps & totally scrumptious. Posted for ZWT 4. (Recipe from All Recipes).
Provided by Um Safia
Categories Pie
Time 50m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place the apples in an 8x8 inch baking dish. Pour the maple syrup over the apples.
- In a bowl, cream together the butter and brown sugar. Stir in the flour, salt and oats. Sprinkle the oat mixture over the apples.
- Bake in preheated oven 35 minutes, until golden and bubbly and apples are tender.
Nutrition Facts : Calories 301.4, Fat 11, SaturatedFat 6.6, Cholesterol 27.3, Sodium 145.8, Carbohydrate 50.5, Fiber 2.8, Sugar 33.6, Protein 2.5
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CINNAMON CRUMBLE APPLE PIE RECIPE | BON APPéTIT
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4.4/5 (237)Estimated Reading Time 3 minsServings 8
- Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
- Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
- Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
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