Cover Shot Apple Cider Pie Recipes

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APPLE CIDER PIE



Apple Cider Pie image

"Raised on a small farm, I've been cooking for years," writes Elmira Trombetti. She tops fruit filling with a smooth cream cheese layer for a rapid and rich dessert. "I serve it with our family's favorite roast pork dinner," she pens from Paducah, Kentucky.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 can (21 ounces) apple pie filling with cinnamon
1 graham cracker crust (9 inches)
1 package (8 ounces) cream cheese, softened
1/4 cup sour cream
4 envelopes (.74 ounce each) instant spiced cider mix
1-3/4 cups whipped topping
1 package (1.5 ounces) crunchy granola bars without raisins, crushed

Steps:

  • Pour pie filling into the crust. In a small bowl, beat cream cheese until smooth. Beat in the sour cream and cider mix until light and fluffy. Fold in whipped topping. Pour over pie filling. Chill until set. Just before serving, sprinkle with granola.

Nutrition Facts :

OLD FASHIONED APPLE CIDER PIE



Old Fashioned Apple Cider Pie image

This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!

Provided by Vnut-Beyond Redempt

Categories     Pie

Time 53m

Yield 6 serving(s)

Number Of Ingredients 9

1 pastry for 9" pie, 2 Crust
6 cups apples (Use cooking apples like Macs or Granny Smith's. Core and peel them)
1 cup apple cider or 1 cup juice
2/3 cup sugar
apple cider or juice
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon cinnamon, Ground
1 tablespoon butter or 1 tablespoon regular margarine

Steps:

  • Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle.
  • Line a 9-inch pie tin with the pastry.
  • Trim the edge to 1/2-inch beyond the rim of the pie tin.
  • Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil.
  • Reduce the heat to low and simmer for 8 minutes or until the apples are tender.
  • Drain the apples, reserving the syrup.
  • Add enough additional apple cider to the syrup to make 1 1/3 cups.
  • Return the syrup and apples to the saucepan.
  • Combine the cornstarch and water in a small bowl and stir until well blended.
  • Stir the cornstarch mixture and the cinnamon into the apple mixture.
  • Cook over medium heat, stirring constantly, until the mixture comes to a boil.
  • Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin.
  • Roll out the remaining pastry to an 11-inch circle.
  • Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds.
  • Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin.
  • Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie.
  • Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown.
  • Cool on a wire rack until slightly warm before cutting and serving.
  • NOTE:
  • This is the perfect pie to serve with the rich cheddar sauce in this file.

APPLE CIDER PIE



Apple Cider Pie image

This is one of my all-time favorites.

Provided by Abigail Johnson Dodge

Categories     Dessert

Yield Yields one 9-inch pie.

Number Of Ingredients 9

1 recipe Classic Pie Crust
3 Tbs. heavy cream
1/4 cup sugar cubes (about 12 small), coarsely crushed
3 lb. Golden Delicious or Gala apples, peeled, cored, cut into 3/4-inch slices, and then halved crosswise
2/3 cup apple cider
1/2 to 2/3 cup packed light brown sugar to taste
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 Tbs. cornstarch

Steps:

  • In a large nonreactive pot, mix the apples, all but 2 Tbs. of the cider, the brown sugar, cinnamon, and nutmeg. Bring to a boil over high heat, stirring often, until the sugar has dissolved and the apples are evenly coated. Mix the cornstarch and remaining 2 Tbs. cider into a paste; add this to the apples. Stirring constantly, boil until the liquid is thickened and clear, about 1 minute. (you're not cooking the apples, just thickening the juices). Taste and adjust seasonings if needed. Remove from the heat and let cool.
  • Position racks in the low and middle spots of the oven. Set a foil-lined baking sheet on the lower rack to catch drips and heat the oven to 425°F. Prepare a double pie crust in a 9-inch pie pan and fill the shell (see Classic Pie Crust). Brush the heavy cream over the top crust and sprinkle with the crushed sugar cubes, pressing lightly to secure the chunks. Cut at least three vent holes. Bake on the middle rack until the crust is golden and the apples are tender when pierced with a knife, about 55 minutes. If the top starts browning too quickly, tent the pie with foil.

Nutrition Facts : Calories 510 kcal, Fat 190 kcal, SaturatedFat 10 g, TransFat 21 g, Carbohydrate 77 g, Fiber 4 g, Protein 5 g, Cholesterol 40 mg, Sodium 160 mg, UnsaturatedFat 9 g

DUTCH APPLE PIE COCKTAIL



Dutch Apple Pie Cocktail image

Provided by Geoffrey Zakarian

Categories     beverage

Time 25m

Yield 4 servings

Number Of Ingredients 8

10 ounces cloudy apple cider (nonalcoholic), heated
4 ounces calvados (apple brandy from Normandy France)
2 ounces Demerara Sugar Syrup, recipe follows
1 ounce lemon juice
1 teaspoon ground cinnamon
6 dashes bitters
Brown rock candy stirrers, for garnish
1 cup demerara sugar

Steps:

  • Add the apple cider, calvados, Demerara Sugar Syrup, lemon juice, cinnamon and bitters to a tea pot and stir thoroughly. Pour into tea cups on saucers and garnish with rock candy stirrers.
  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

APPLE PIE SHOT



Apple Pie Shot image

This is a mouthwatering vodka shot that tastes just like Mom's apple pie. Put entire shot in your mouth and swish back and forth a few times before swallowing.

Provided by AGS63

Categories     Drinks Recipes     Shot Recipes

Time 1m

Yield 1

Number Of Ingredients 4

1 fluid ounce vodka
1 fluid ounce apple cider
1 tablespoon whipped cream
1 pinch ground cinnamon

Steps:

  • In a 2 ounce shot glass, combine vodka and apple cider. Top with a dollop of whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 90 calories, Carbohydrate 5.1 g, Cholesterol 2.3 mg, Fat 0.7 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.4 g, Sodium 7.5 mg, Sugar 3.6 g

HOT APPLE PIE SIPPER



Hot Apple Pie Sipper image

If you love apple pie, this tasty beverage was created just for you. The ice cream batter gives the sweet cider a smooth creamy texture. Make it an adult drink by stirring in a little brandy. -Connie Young, Pony, Montana

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup butter, softened
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pint vanilla ice cream, softened
4 cups hot apple cider or unsweetened apple juice
Brandy, optional

Steps:

  • In a large bowl, cream the butter, brown sugar and spices until light and fluffy. Beat in ice cream. Cover and freeze until firm., For each serving, place 1/3 cup ice cream mixture in a mug; add 2/3 cup cider. Stir in brandy if desired.

Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 111mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

APPLE PIE IN A JAR DRINK



Apple Pie in a Jar Drink image

This tastes just like apple pie! Great in the autumn around a campfire or on a hay-ride. Put it in canning jars with rings and lids for that down-home country appeal.

Provided by Cathy Nelson Reinert

Categories     Drinks Recipes     Cider Recipes

Time 4h20m

Yield 80

Number Of Ingredients 5

1 gallon apple cider
1 gallon apple juice
6 (3 inch) cinnamon sticks
1 ½ cups white sugar, or to taste
1 (1 liter) bottle 190 proof grain alcohol (such as Everclear™)

Steps:

  • Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.

Nutrition Facts : Calories 99.5 calories, Carbohydrate 16.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0 g, SaturatedFat 0 g, Sodium 7.1 mg, Sugar 14.9 g

CIDER-CARAMEL APPLE PIE



Cider-Caramel Apple Pie image

I set out to create an apple pie sweetened only with apples. After a few tests, I ended up adding a little brown sugar to the mix for balance, but if you like things a little less sweet, you can leave it out. This filling is sweet-tart, but with a rich creaminess to it, because it's finished with butter. I use Honeycrisp apples, which hold up very well in baking, resulting in a filling that's tender but still has a little bite. This pie has everything: a bright, intense apple flavor; a hint of caramelly sweetness; a little bit of salt to tie it all together; and a tender, flaky crust. All-Buttah Pie Dough for a double crust (see Notes; mixed for a flaky crust), divided in half, shaped into 2 disks, and chilled, recipe follows

Provided by Erin Jeanne McDowell

Categories     dessert

Time 4h55m

Yield one 9-inch pie

Number Of Ingredients 16

All-Buttah pie dough for a double crust (see Notes: for a flaky crust), divided in half, shaped into 2 disks, and chilled, recipe follows
1.81 kg (1/2 gallon) apple cider
57 g (2 oz) (4 tablespoons) unsalted butter
2 g (1/2 teaspoon) fine sea salt
5 g (1 teaspoon) vanilla extract
1.36 kg (8 large) Honeycrisp apples (or another good baking apple), peeled and thinly sliced into 1/4 to 1/2-inch slices
212 g (1 cup) packed light brown sugar
40 g (1/3 cup) all-purpose flour
1 teaspoon ground cinnamon
57 g (1 large) egg, beaten with 15 g (1 tablespoon) water and a small pinch of fine sea salt
Turbinado or coarse sugar, for sprinkling
2 1/2 cups (302 g) all-purpose flour
Pinch of fine sea salt
8 ounces (226 g) (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
6 tablespoons (90 g) ice water, plus more as needed
57 g (1 large) egg, beaten with 15 g (1 tablespoon) water

Steps:

  • Roll out one disk of dough and fit it into a 9-inch pie pan. Roll out the second disk as directed in Cook's Note and place on a parchment-lined baking sheet. Chill the crusts while you prepare the caramel and filling.
  • Make the caramel: In a large wide pot, bring the cider to a boil over medium heat, then lower to medium-low heat and cook, without stirring, until the cider reduces to a sauce with the consistency of thin caramel, 45 to 60 minutes (the timing will depend on the size of your pot; check the progress every 15 minutes or so to start, and more frequently once it begins to thicken).
  • Stir the butter, salt, and vanilla into the caramel, then pour the mixture into a heatproof bowl to cool slightly, about 15 minutes.
  • Make the filling: Place the apples in a large bowl. In a small bowl, stir the brown sugar, flour, and cinnamon together. Add the mixture to the apples and toss to coat. Add the cooled caramel and toss well to combine.
  • Arrange the filling in the chilled piecrust: If you place the apples in overlapping concentric circles, like a rosette, there will be fewer air pockets between the fruit, reducing the chance of the top crust collapsing after baking. Once you reach the upper edge of the pie pan, begin to make the circles smaller to mound the filling higher in the center to give the baked pie the domed look.
  • Roll up the top crust onto the rolling pin and gently unfurl it over the filling. Press the edges of the top and bottom crusts gently together to seal, then trim the excess dough away using scissors, leaving a 1/2-inch overhang. Tuck the overhang under itself all the way around the pie.
  • Crimp the edges of the crust as desired. I refrigerate the pie for 20 to 30 minutes.
  • Preheat the oven to 425 degrees F (218 degrees C), preferably with a baking stone on the bottom rack.
  • Brush the top crust with the egg wash and sprinkle generously with turbinado sugar. Use a small sharp knife to cut a few small vents in the crust. Bake the pie on the stone or bottom rack until the crust is deeply golden and the filling is bubbling up through the vents, 40 to 50 minutes. If the crust begins to brown too quickly, reduce the oven temperature to 375 degrees F (190 degrees C) and/or tent the crust or edges with foil. Cool the pie for at least 30 minutes before serving.
  • To mix the dough by hand: In a large bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces.
  • For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, continue to work the mixture together until the pieces of butter are about the size of peas. To mix the dough in a food processor: See Pro Tip.
  • Make a well in the center of the flour mixture. Add 3 tablespoons ice water for a single crust or 6 tablespoons for a double crust and mix to incorporate. Then add more ice water 1 tablespoon at a time and continue mixing just until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky- it should hold together easily in a ball but still feel almost dry to the touch.
  • Form the dough into an even disk if making a single crust; or divide in half and shape into 2 equal disks if making a double crust. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
  • For a double-crust pie: Using one disk of dough, follow the instructions for a single-crust pie and chill the bottom crust in the pie pan. Roll out the second disk of dough on a lightly floured surface to 1/4-inch thick and place on a parchment-lined baking sheet. Chill in the refrigerator for 10 to 15 minutes.
  • Fill the bottom crust as directed in the recipe. Roll the top crust up onto the rolling pin, starting at the far edge of the dough. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough onto the filling. Trim the excess dough from the edges, leaving a 1/2-inch overhang all around. Use your fingers to press the edges of the bottom and top crusts together so they are lightly sealed. Chill the pie in the refrigerator for 15 to 30 minutes or freeze for 5 minutes.
  • Tuck the excess dough under at the edges, pressing lightly to help seal the dough to the rim of the pie pan. Return the dough to the refrigerator for 15 to 30 minutes or to the freezer for 5 to 10 minutes. Crimp the edges of the piecrust as desired. Bake as directed in the recipe.

APPLE-PIE SPICED CIDER



Apple-Pie Spiced Cider image

Season your cider with the same spices you would use in a pie -- cinnamon, allspice, ginger, cloves, and nutmeg -- then heat it up.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 9

1 1/4 quarts apple cider
3 tablespoons firmly packed light-brown sugar
7 whole cinnamon sticks, (6 sticks for garnish)
1 teaspoon ground allspice
1/2 teaspoon ground ginger
Ground cloves
Freshly grated nutmeg
Salt
1/2 cup Calvados, or other brandy (optional)

Steps:

  • In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.

BOILED CIDER PIE



Boiled Cider Pie image

This is another dish I found in Ohio Magazine this month (October 2005). I can't wait to try it. The description says it's an old Vermont recipe. Boiled cider is apple cider that has been boiled down to a thick, syrupy consistency. To get one cup of boiled cider, you need to boil six cups of sweet cider. The best cider is made from a variety of different apples. One good mix is Foxwhelp (sharp and bitter), Wickson (sweet and juicy), Golden Russet (sweet and juicy) and Winter Banana (aromatic).

Provided by Valeria

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup boiled cider
3 eggs, separated
1 cup sugar
1 cup milk
1 1/2 tablespoons flour
2 tablespoons melted butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pie crust

Steps:

  • Preheat the oven to 450 degrees. Let boiled cider cool. Line a 9-inch glass pie plate with piecrust.
  • Combine the cider, egg yolks, sugar, milk, flour and melted butter. Lightly beat the egg whites, then fold into mixture.
  • Pour into the pie shell and bake for 10 minutes. Reduce heat to 325 degrees, and bake an additional 30 minutes.

Nutrition Facts : Calories 342.8, Fat 14.8, SaturatedFat 6.4, Cholesterol 121.6, Sodium 218.2, Carbohydrate 47.7, Fiber 0.5, Sugar 34.5, Protein 5.7

OUR FAVORITE APPLE PIE



Our Favorite Apple Pie image

This all-time best apple pie recipe the perfect combination of an all-butter flaky crust and tender apples. Use sweet-tart Honeycrisp and Braeburn apples.

Provided by Rhoda Boone

Categories     Dessert     Bake     Thanksgiving     Kid-Friendly     Apple     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Frankenrecipe     Small Plates     Fourth of July

Yield Yield: One 9-inch pie

Number Of Ingredients 14

2 3/4 cups all-purpose flour, divided, plus more for rolling
1 1/4 teaspoon salt, divided
1/3 cup plus 1 1/2 tablespoons granulated sugar, divided
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
1 tablespoon apple cider vinegar, chilled
1 large egg
1 tablespoon whole milk
3 1/2 pounds Honeycrisp, Braeburn, or Golden Delicious apples, or a mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons lemon juice
Coarse sugar, for sprinkling
Special equipment:
9-inch pie pan

Steps:

  • In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
  • Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour (or up to overnight).
  • Preheat the oven to 425°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
  • On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1/2-inch overhang, and transfer to the refrigerator. On a floured piece of parchment, roll out the second disc of dough to the same size as the first and refrigerate both crusts for 30 minutes.
  • In a small bowl, whisk together the egg and milk and set aside. Peel, core, and slice the apples into 1/4-inch thick wedges. Place apples in a large bowl and mix with 1/4 cup flour, 1/3 cup sugar, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon. Fill the dough-lined pan with the apple mixture, packing apple slices as tightly as possible.
  • Brush the rim with egg and milk mixture, reserving the excess. Top with the second dough round and press over apples to minimize excess space between apples and crust. Press the top and bottom crusts together and trim the top crust to a 1-inch edge around pan. Tuck top edge under bottom edge and crimp or decorate as desired. Cut five vents in the top crust for steam. Refrigerate pie for 30 minutes to set the crimp.
  • Brush top crust with egg wash and sprinkle with coarse sugar.
  • Place pie on the preheated rimmed baking sheet and bake until the crust begins to turn golden, 20 to 25 minutes. Rotate sheet, move to center rack, and reduce oven to 350°F. Continue baking until the crust is golden brown and you can see the thickened juices bubbling, 40 to 50 minutes more. Cool on a rack 3 to 4 hours to allow juices to set before slicing.
  • Do Ahead
  • The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The baked pie will keep, loosely covered with aluminum foil, at room temperature for up to 2 days.

APPLE CIDER WHOOPIE PIES



Apple Cider Whoopie Pies image

Their name may be fun to say, but whoopie pies aren't really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they'll still taste delightful.

Provided by Samantha Seneviratne

Categories     cakes, cookies and bars, dessert

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/4 cup/300 milliliters apple cider
1 1/2 cups/190 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
6 tablespoons/85 grams unsalted butter, at room temperature, plus 2 tablespoons melted
1/2 cup/110 grams packed dark brown sugar
1 large egg
1/4 cup/60 milliliters apple butter
1/4 cup/50 grams granulated sugar
6 ounces/170 grams cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup/60 milliliters, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
  • In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that's O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
  • Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1 1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
  • In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners' sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 238 milligrams, Sugar 24 grams, TransFat 0 grams

CHICKEN, LEEK & CIDER PIE



Chicken, leek & cider pie image

There's nothing nicer than a warming chicken pie with crisp, golden-brown puff pastry and creamy, rich sauce

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 2h5m

Number Of Ingredients 13

60g unsalted butter
60g plain flour
250ml dry cider
250ml full-fat milk
1 tbsp Dijon mustard
juice 1/2 lemon
2 tbsp crème fraîche
3 medium leeks, sliced into rings
1 large apple, peeled, cored and sliced
500g cooked chicken, torn or cut into pieces
50g extra mature cheddar, grated
375g puff pastry
2 egg yolks, beaten with 2 tsp milk (to make an egg wash)

Steps:

  • Melt 40g of the butter in a saucepan and add the flour. Stir this over a medium-low heat for 1 min to make a roux. Remove from the heat and start adding the cider a little at a time. Mix well with a wooden spoon to ensure there are no lumps. Keep stirring until all the cider has been added, then add the milk in the same way. Season, return the pan to the heat and, stirring continuously, bring to the boil. The mixture will thicken considerably and, once it has come to the boil, reduce the heat and simmer for about 3 mins. Stir in the mustard, lemon juice and crème fraîche , and taste for seasoning.
  • Melt the rest of the butter in a frying pan and gently fry the leeks and the apples for 5 mins. Add 2 tbsp of water, season, cover and cook over a low heat for 8-10 mins until tender. If there are lots of juices, increase the heat to reduce them.
  • Add half the cheese to the sauce, then bring to the boil. Reduce the heat and gently stir in the leeks and apples and taste - you may want to add more mustard or lemon juice. Cool and chill the sauce until you're ready to assemble the pie.
  • Stir the chicken into the cooled sauce. Put the mixture into a 25 x 20cm pie dish or a round dish measuring 25cm across (with a 1.3 litre capacity). Sprinkle with the rest of the cheese and leave to cool completely.
  • Heat oven to 200C/180C fan/ gas 6. On a lightly floured surface, roll the pastry out to the thickness of a 50 p coin. Cut off a strip the same width as the lip of the pie dish. Wet the lip and press this strip onto it. Brush the strip with water and lay the rest of the pastry on top. Press the pastry lid onto the pastry strip, then cut off the excess. Crimp the edges and use the remaining pastry to decorate the top of the pie. Make three small slits in the pastry near the middle to let the steam escape. Brush the top with the egg mixture and bake in the oven for 30 -40 mins, until the pastry is a deep golden colour and puffed up. Serve immediately.

Nutrition Facts : Calories 1041 calories, Fat 65 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 51 grams protein, Sodium 1.8 milligram of sodium

More about "cover shot apple cider pie recipes"

APPLE-CIDER PIE RECIPE | MYRECIPES
1998-10-01 Cook until reduced to 1/2 cup (about 20 minutes). Cool completely. Step 3. Preheat oven to 450°. Step 4. Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, …
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5/5 (8)
Calories 302 per serving
Servings 10
  • To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 2/3 cups flour and salt in a bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist. Divide dough in half. Gently press each half of mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle, and chill. Roll other half of dough, still covered, into an 11-inch circle; chill.
  • To prepare filling, bring cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Cool completely.
  • Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl. Cut each apple quarter crosswise into 1/4-inch-thick slices. Stir apple slices into cider mixture.


FALL RECIPE: SALINGER’S ORCHARD OLD-FASHIONED APPLE PIE
2020-09-01 For the Pie Crust. ¾ cup vegetable shortening ½ tsp salt 2½ cups all-purpose flour 1 ⁄3 cup apple cider. For the Pie. 8-10 mixed baking apples, peeled, cored, and sliced ¾-inch thick 2 ⁄3 cup fresh apple cider 1 ⁄3 cup granulated sugar ½ cup light brown sugar 1½ tsp cinnamon 2 Tbsp unsalted butter, melted 1 egg
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APPLE PIE MOONSHINE COCKTAIL - THE LITTLE EPICUREAN
2014-10-10 In a cocktail shaker, combine apple pie moonshine, apple juice, cinnamon simple syrup, and lemon juice. Fill shaker 2/3 full of ice. Stir for 10-15 seconds to chill drink. Strain ice. Serve cocktail with new ice.
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APPLE PIE WITH RYE CRUST AND CIDER CARAMEL | SOUTHERN LIVING
1 teaspoon kosher salt. 1 cup cold unsalted butter, cut into ½-inch cubes. 1 tablespoon apple cider vinegar. Ice water. Filling. 2 ½ pounds apples (about 8 medium apples), peeled and sliced (about 6 cups) ⅓ cup granulated sugar. ¼ cup packed light brown sugar. ¼ cup all-purpose flour.
From southernliving.com


APPLE CINNAMON SPICE WHOOPIE PIES - SALLY'S BAKING ADDICTION
2019-10-10 Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar, cinnamon, nutmeg, ginger, apple cider, and vanilla extract, then beat on medium speed until combined. Taste.
From sallysbakingaddiction.com


10 BEST APPLE PIE ALCOHOLIC DRINK RECIPES | YUMMLY
2022-05-07 Spiced Pear & Apple Pie Crisco. lemon juice, sugar, salt, cinnamon sugar, ground cinnamon, Classic Crisco Pie Crust and 5 more. Homemade Apple Pie Vodka (PLUS Apple Pie Spritzer!) Cookie Rookie. everclear, Granny Smith apples, club soda, vodka, filtered water and 3 …
From yummly.com


APPLE CIDER PIE - BIGOVEN.COM
Apple Cider Pie recipe: Try this Apple Cider Pie recipe, or contribute your own. Add your review, photo or comments for Apple Cider Pie. American Desserts Pies
From bigoven.com


BEST APPLE CIDER PIE RECIPE - HOW TO MAKE APPLE CIDER PIE ...
2016-10-28 Pour cream filling over the pie crust. Use a silicone spatula or spoon to smooth it in an even layer. Refrigerate for at least 3 hours, or until set. Use a …
From delish.com


APPLE CIDER PIE - READER'S DIGEST
Perfect for every occasion (and almost every season), golden crusted apple pie is always a popular dessert pick. Share. Save Saved . Share on Facebook. Save on Pinterest. Tweet this. Email. Next. Skip to main content. Sign Up for Newsletters . Subscribe Now . Give a Gift . Subscribe . Subscribe. to the Magazine . Give a gift. today for $20.50! ...
From readersdigest.ca


BEST APPLE CRUMBLE PIE RECIPE - CUPCAKE PROJECT
2020-08-24 How It’s Made. This pie comes together SO easily. Slice the apples into 8-10 slices per apple. Contrary to popular belief, you don’t need to peel the apples first. It doesn’t hurt to peel them, but it isn’t necessary. Mix with the other pie filling …
From cupcakeproject.com


EASY DRIED APPLE CIDER PIE | BETTER HOMES & GARDENS
Step 1. In a medium bowl combine flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Using a total of 5 to 6 tablespoons cold water, sprinkle 1 tablespoon water over part of the mixture; gently toss with …
From bhg.com


APPLE CIDER CREAM PIE RECIPE - ALLISON KAVE | FOOD & WINE
Preheat the oven to 425°. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 15 minutes, until the crust is barely set.
From foodandwine.com


APPLE PIE MOONSHINE RECIPE | TASTING TABLE
Directions. In a large pot, combine the apple cider, apple juice, sugars, cinnamon, cloves and nutmeg. Bring to a rapid simmer and cook until reduced to 4 …
From tastingtable.com


FALL PUMPKIN PIE SHOT & MASON JAR CIDER COCKTAIL RECIPE ...
2014-11-10 One thing that ROYALLY sucks about living in Los Angeles and NOT being home in upstate New York is that it is impossible to find REAL apple cider. My husband and I actually drove up to Palmdale (far) because he’s from LA and has never had real apple cider. FYI apple cider and apple juice isn’t the same. IT’S NOT THE SAME, but this apple juice from Simply is …
From toodrunktopangas.wordpress.com


PORK APPLE AND CIDER PIE - BIGOVEN.COM
Pork Apple and Cider Pie recipe: Try this Pork Apple and Cider Pie recipe, or contribute your own. Add your review, photo or comments for Pork Apple and Cider Pie. not set Main Dish Quiche and Savory Pies
From bigoven.com


50 BEST APPLE CIDER RECIPES - APPLE CIDER COOKING IDEAS
2019-06-20 25 of 50. Apple Cider Cinnamon Rolls. These cinnamon rolls get double the deliciousness of apple cider in the dough and the icing. Get the recipe at Crazy for Crust. Sprinkles and Sprouts. 26 of 50. Apple Cider Thyme Grilled Chicken. Fire up the grill and make this sweet and savory chicken for dinner.
From countryliving.com


32 APPLE CIDER DESSERTS (THAT AREN'T ALL DOUGHNUTS)
2019-09-17 apple cider, pure vanilla extract, apple cider, egg replacer and 8 more. Apple Cider Donut Holes [Vegan] One Green Planet. 9. unsalted butter, granulated sugar, cinnamon, salt, active dry yeast and 11 more. Apple Cinnamon Rolls with Apple Cider Glaze Saving Room for Dessert. 40.
From yummly.com


DRIED APPLE CIDER PIE | BETTER HOMES & GARDENS
Instructions Checklist. Step 1. Preheat oven to 400 degrees F. In a large saucepan combine dried apples and cider or juice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in sugar, cinnamon, and nutmeg. Simmer, uncovered, …
From bhg.com


JAY'S APPLE CIDER CREAM PIE - SERIOUS EATS
2020-04-15 In a liquid measuring cup, stir together the milk and vinegar. Refrigerate the mixture until ready to use. On a clean flat surface or in a large shallow bowl, toss the flour, cornstarch, sugar, and salt together lightly to blend.
From seriouseats.com


THE BEST HOMEMADE HOT APPLE CIDER RECIPE | LIL' LUNA
2021-10-04 Quarter each apple and remove the core. Place the slices in a large stockpot. Add enough water so that the apples are covered by at least 2 inches. SEASON & BOIL. Stir in sugar, cinnamon, allspice and cinnamon sticks. Boil, uncovered, for 1 hour. Cover the pot with a lid, reduce the heat, and simmer for 2 hours. STRAIN.
From lilluna.com


APPLE CIDER CREAM PIE RECIPE - DELISH
2012-07-01 Directions. Make the crust: In a food processor, combine the flour, cornstarch, sugar, and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Combine the ...
From delish.com


BEST APPLE_PIE RECIPES AND APPLE_PIE COOKING IDEAS
Drink; Eat/Dine; Video; Branded Content. Paid Content by BrandPoint; Search Term. Search. Best Apple_pie Recipes. Home; Best Recipes; Apple_pie; Perfect Apple Pie. Slow Cooker Apple Pie Cider. Home; Best Recipes; Apple_pie; Apple Pie. Here's a classic recipe for apple pie that's popular at Yardbird Southern Table and Bar. For best results, make sure that the …
From thedailymeal.com


APPLE PIE MOONSHINE - SIMPLE TO MAKE AND LOADED WITH FLAVOR
2016-11-09 Instructions. In a large stock pot, combine the apple cider, apple juice, white sugar, brown sugar, cinnamon sticks, and apple pie spice. Bring to almost a boil. Cover the pot with a lid and reduce heat. Simmer for one hour. Remove the pot from heat and allow the mixture to cool. Once cool, remove the cinnamon sticks.
From inspiredbycharm.com


APPLE CIDER - CULINARY HILL
2021-09-30 Step-by-step instructions. In a large stockpot over high heat, combine apples, oranges, cinnamon, cloves, and sugar. Cover with water, leaving 1 to 1 ½ inches at the top of the stockpot. Bring to a boil. Reduce heat to medium-low and simmer until apples are …
From culinaryhill.com


APPLE CIDER PIE
Toggle Search. Win This Month's $1,000 Cash Prize!
From preprod.readersdigest.ca


APPLE PIE MOONSHINE WITH REAL APPLES - THE FARMWIFE DRINKS
2018-10-27 Pour the apple cider and apple juice over the apple mixture. Add the brown sugar. Cook on high to heat until the combination boils. Remove from heat once it has come to a boil. Cool until room temperature. When cool, add the moonshine and the vanilla vodka. Add apples to each jar along with a cinnamon stick.
From farmwifedrinks.com


APPLE CIDER TART | RICARDO
In a bowl, whisk together the flour and cornstarch. Add the egg and whisk to combine. Add the cream and apple-maple mixture. Whisk until smooth. Pour into the pie pan. Bake for 35 minutes or until the filling is set and lightly browned. Set on a …
From ricardocuisine.com


APPLE PIE (THE BEST) | RICARDO
Cover in plastic wrap and refrigerate for 30 minutes. With the rack in the lowest position, preheat the oven to 220 °C (425 °F). On a floured work surface, roll out the dough into two round sheets. Line one sheet in a 23 cm (9-inch) round and 2.5 cm (1-inch) deep pie plate. Fill with the apple mixture, forming a pile in the centre of the pie.
From ricardocuisine.com


APPLE PIE MOONSHINE RECIPE | MYRECIPES
Combine juice, cider, sugars, cinnamon stick, and apple pie spice in a saucepan and bring to a boil. Reduce heat, cover, and simmer for one hour. Remove pot from heat. Cool completely. Advertisement. Step 2. Remove cinnamon stick and pour mixture into jar or container. Stir in grain alcohol and vodka. Refrigerate until ready to serve.
From myrecipes.com


CIDER-SPICED APPLE PIE | RACHAEL RAY IN SEASON
Position a rack in the center of the oven and preheat to 375 degrees . Roll out the piecrusts into two 12-inch rounds. Fit 1 round in a 9-inch pie plate. Refrigerate the prepared pie plate and the second crust until ready to fill. Peel, core and cut the apples into 3/8-inch-thick slices. In a large bowl, toss together the apples, sugar ...
From rachaelraymag.com


HONEY APPLE CIDER RECIPE (HOT APPLE CIDER ...
2020-11-29 2. Place apples in a large soup pot. Slice your orange and add it to the pot, again, no need to peel the skin. 2. Add spices: 3-4 cinnamon sticks, 1 whole nutmeg, 2 tsp whole cloves. 3. Drizzle the top with honey, then pour in 11 cups of water to cover your fruit.
From natashaskitchen.com


APPLE PIE CYSER — MEAD MADE WITH APPLES | BY RUSS WHALEY ...
2014-10-31 Dissolve the remaining 1/2 pound of honey in 2 cups of warm water, and then stir into the apple juice concentrate. Siphon the cyser from the primary into the secondary, leaving the sediment behind ...
From medium.com


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