FARM APPLE PAN PIE
You'll find this pie's very convenient for taking to a covered-dish supper, picnic or any event where crowds gather. But be prepared-people always ask for the recipe! -Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. , Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-in. baking pan. , Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. , Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.
Nutrition Facts : Calories 317 calories, Fat 13g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 86mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
APPLE SLAB PIE
A good choice if the school or church asks you to bring dessert. Kind of like Dutch apple pie.
Provided by Marsha Crom
Categories Desserts Pies Slab Pie Recipes
Time 1h30m
Yield 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
- In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
- In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
- Bake in the preheated oven for 60 minutes, or until topping is golden brown.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 61.5 g, Cholesterol 53.1 mg, Fat 17.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 124.9 mg, Sugar 41.8 g
EASY OLD-FASHIONED APPLE PIE
Apples spiced with cinnamon and nutmeg serve as the filling for this double-crust Thanksgiving pie. A generous sprinkling of sanding sugar before baking makes the top sparkle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust pie
Number Of Ingredients 12
Steps:
- Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.
- Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
- Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.
- Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.
FARM-PAN APPLE PIE
An old fashioned apple pie baked and served in a cookie sheet (or jellyroll pan) that can be cut into squares and served to a crowd. This recipe is many years old and was given to me by my Aunt Amy. (To save time, friends suggested I buy refrigerated pie crusts and roll them to fit pan, but I haven't tried it yet!)
Provided by Mareesme
Categories Pie
Time 1h45m
Yield 15 pieces
Number Of Ingredients 18
Steps:
- With 2 forks or pastry blender, mix first four ingredients to the consistency of cornmeal.
- Beat egg yolks and add water and vinegar.
- Sprinkle over dry mixture and work until it is well mixed and forms a ball. Divide into 2 balls and let rest in refrigerator.
- Combine sugars and spices and set aside.
- In another bowl, soak apple slices in lemon juice.
- Take one ball of dough and roll out to fit the bottom and up sides of a large cookie sheet or jellyroll pan, 11 x 15" or 11 x 17". Trim off edges.
- Place half the apples on dough and sprinkle with half the sugar mixture. Repeat with remaining apples and sugar mixture.
- Dot with 1/2 stick butter pieces.
- Roll remaining dough for top and cover pie, making a slit in the middle.
- Crimp edges of pie, brush with milk and sprinkle with a little white sugar.
- Bake at 450 dg. for 15 minutes, reduce heat to 350 dg. for 25 to 30 minutes until golden brown.
- Cool 20 minutes, then drizzle glaze of powdered sugar and water over top of pie.
Nutrition Facts : Calories 578.3, Fat 31.4, SaturatedFat 9.1, Cholesterol 33.3, Sodium 184, Carbohydrate 71.2, Fiber 2.4, Sugar 37.1, Protein 4.8
FARM-FRESH POACHED EGGS
Like the title says, these are farm-fresh eggs. The egg white on farm-fresh eggs are not watery, which leads to a cleaner looking poached egg. While this will work for store-bought eggs, you will need to strain off the excess liquid using a fine-mesh sieve.
Provided by thedailygourmet
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
- Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
- Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 84.2 mg, Sugar 0.4 g
EGG YOLK PASTRY
Egg yolk lends an attractive golden color to this pie pastry. The recipe makes enough for one double-crust pie or two single-crust pies.-Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield Pastry for double-crust pie (9 inches).
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture is crumbly. Combine the egg yolk and water; gradually add to flour mixture, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a double crust, divide pastry in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions., For two single crust, divide pastry in half. Roll out each portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
Nutrition Facts : Calories 212 calories, Fat 13g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 59mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
EGG YOLK PASTRY
This recipe for 3 double crust pies or 1 double sheet pan pie, (jelly roll pan size),is the best pie crust I have ever made with my --- http://www.justapinch.com/recipes/dessert/pie/farm-fresh-apple-pan-pie-w-egg-yolk.html
Provided by Pat Duran @kitchenChatter
Categories Pies
Number Of Ingredients 7
Steps:
- Combine dry ingredients; cut in lard. Place egg yolks in measuring cup and stir with a fork until blended. Stir in enough cold water to make just a cupful. Sprinkle gradually over dry ingredients; toss with fork to make a soft dough. Roll out as usual. Makes pastry for three 9-inch 2- crust pies also.
FARM APPLE PAN PIE
Number Of Ingredients 18
Steps:
- In a bowl, combine flour, sugar, salt and baking powder cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients toss with fork. If needed, add additional water, 1 tablespoon at a time, until the mixture can be formed into a ball. Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15-in. x 10-in. x 1-in. baking pan. Sprinkle apples with lemon juice arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt sprinkle half over apples. Top with remaining apples sprinkle with remaining sugar mixture. Roll remaining pastry to fit pan place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top pastry. Bake at 400° for 50 minutes or until crust is golden brown and filling is bubbly.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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