Fishmarket Apple Pie Recipes

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CANADIAN APPLE PIE



Canadian Apple Pie image

An apple pie with the sweet delight of maple syrup. Try it with maple walnut ice cream. Yum!

Provided by maplegal

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

1 pastry for a 9-inch double crust pie
3 tablespoons cornstarch
2 tablespoons white sugar, or to taste
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
5 cups apple - peeled, cored, and sliced
¾ cup pure maple syrup
1 egg
1 egg yolk
½ teaspoon water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
  • Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
  • Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
  • Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.

Nutrition Facts : Calories 382 calories, Carbohydrate 56.2 g, Cholesterol 48.9 mg, Fat 16.4 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 319.9 mg, Sugar 28.1 g

APPLE PIE



Apple Pie image

I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
1 large egg white
Additional sugar

Steps:

  • Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.

FISH MARKET APPLE PIE



Fish Market Apple Pie image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 23

Crust:
1 3/4 cup flour
1/4 cup sugar
1 tsp cinnamon
1 1/3 sticks butter
2/3 tsp salt
Apple cider or water to blend dough
Filling:
6 large Macintosh apples or 9 small
1 2/3 cups sour cream
1 egg
1 cup sugar
1/2 tsp salt
2 tsp vanilla
1/3 cup flour
Topping:
1/3 cup sugar
1/3 cup brown sugar
1/2 cup flour
Pinch of salt
1 tsp cinnamon
1 cup chopped walnuts
1/4 lb butter

Steps:

  • Crust: Combine all the ingredients and roll out into 10-inch pie plate.
  • Filling: Mix together all ingredients and fill pie. Bake at 450°F for 10 min. and then 350°F for 35-40 min. Stir filling after 20 min. and then 15 min. later.
  • Topping: Put on top of filling and bake 15 min. longer at 350°F.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SAUTERNES APPLE PIE



Sauternes Apple Pie image

I LOVE apple pie, both making it and eating it. Sometimes I keep it as classic as possible, sometimes I like fun add-ins. A good dessert wine is so delicious alongside an apple pie that I couldn't resist putting some inside the pie. Adding Sauternes to the apples made perfect sense; since chefs often add a little cider vinegar to the crust to help keep it tender, I figured the Sauternes would help do the same thing, while adding a great flavor note.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for dusting
Pinch baking powder
Pinch fine salt
2 sticks cold butter, cut into 1/2-inch pieces
1 tablespoon Sauternes wine
8 to 10 tablespoons ice water
1/4 cup Sauternes wine or Moscato
2 tablespoons freshly squeezed lemon juice
5 pounds baking apples, such as Golden Granny Smith, Honeycrisp, Braeburn or Golden Delicious (10 to 11 medium-large apples)
4 tablespoons unsalted butter, plus 1 tablespoon melted, for brushing
2/3 cup sugar, plus 1 tablespoon for sprinkling
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom, optional

Steps:

  • For the crust: Combine the flour, baking powder and salt in a food processor and run for 10 seconds. Add the butter and pulse in 1-second bursts until only very small pieces of butter are visible, 12 to 15 pulses. Pulse in the Sauternes, and then pulse in the ice water 1 tablespoon at a time until the dough just comes together.
  • Turn the dough out onto a sheet of plastic wrap and bring together into a ball. Turn the dough out onto a dry surface and divide into 2 disks, one slightly larger than the other. Wrap in plastic and refrigerate for 1 hour or up to overnight.
  • Preheat the oven to 350 degrees F. Place an oven rack in the lower third of the oven. Roll out the larger disk of dough on a lightly-floured surface until 1/8-inch thick and 11 inches in diameter to fit a 9-inch pie plate. Place into the pie plate and trim the overhang to 1/2 inch without crimping the edges. Refrigerate while preparing the filling.
  • For the filling: Combine the Sauternes and lemon juice in a medium bowl. Peel, halve and core the apples and slice them into 1/4-inch wedges. Toss the apples with the wine and lemon juice.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add half of the apples and some of the wine and lemon juice, sprinkle with half of the sugar and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook the apples until they soften and there are no juices in the pan, about 8 minutes.
  • Transfer the apples to a medium bowl. Melt 2 more tablespoons of butter in the same skillet, and repeat with the remaining apples, wine and lemon juice and sugar. If any juice has collected from the first batch of apples, pour those juices over the second batch of apples while they are cooking.
  • Toss together both batches of apples with the cinnamon and cardamom, if using. Set aside to cool completely.
  • For assembling: Pour the filling into the prepared pie shell. Roll the smaller disk of dough on a lightly-floured surface to 1/8-inch thick and place on top of the filling. Fold the edges over and then decoratively crimp. Cut slits into the top crust to allow steam to escape, and then transfer to the freezer for 30 minutes to let the dough rest.
  • Brush the crust with the melted butter and sprinkle with the sugar. Place in the lower third of oven and bake until golden brown, 45 minutes to 1 hour.
  • Cook's Note: You can cook the apples for the filling 1 day ahead.

FISH MARKET APPLE PIE



Fish Market Apple Pie image

115

Categories     Dessert     Pies     Baked Goods     Apples     Walnuts

Time 1h

Yield 1

Number Of Ingredients 40

all-purpose flour
sugar
cinnamon
salt
butter
water
sour cream
eggs
vanilla extract
sugar
salt
all-purpose flour
apples, mcintosh
butter
all-purpose flour
sugar
brown sugar
cinnamon
salt
walnuts
all-purpose flour
sugar
cinnamon
salt
butter
water
sour cream
eggs
vanilla extract
sugar
salt
all-purpose flour
apples, mcintosh
butter
all-purpose flour
sugar
brown sugar
cinnamon
salt
walnuts

Steps:

  • Combine flour, sugar, cinnamon and salt in a large bow. Cut in butter with pastry blender until mix has the consistency of coarse meal. Sprinkle in just enough water to moisten dough. make into ball. Preheat oven to very hot 450℉ (230℃). Roll out dough on a lightly floured surface to a 12 inch round; fit into a 10 inch pie plate. Turn under over hanging pastry and flute to make a stand up rim. Refrigerate until ready to fill. Beat egg slightly in a large bowl. Stir in sour cream, sugar, flour, vanilla and salt until smooth. Add sliced apples stirring gently just to coat. Spoon filling into shell. Bake in preheated very hot oven 450℉ (230℃). for 10 min. Lower heat to moderate 350℉ (180℃). and bake 35 min longer. While pie bakes prepare topping. Remove pie from oven. Sprinkle topping evenly over filling. Return pie to oven. Bake at 350℉ (180℃) for 15 min until lightly browned.

Nutrition Facts :

GREEN MARKET APPLE PIE



Green Market Apple Pie image

We may tell you the vanilla ice cream on top of this pie is optional, but you'll know what to do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

3 tablespoons all-purpose flour, plus more for rolling out dough
Pate Brisee for Green Market Apple Pie
1 large egg yolk
1 tablespoon heavy cream
3 pounds assorted apples such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into 1/4-inch-thick slices
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar, plus more for sprinkling
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
Best quality vanilla ice cream (optional)

Steps:

  • On a lightly floured surface, roll out 1 disk of pate brisee to an 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
  • Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.
  • In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.
  • Roll out the remaining disk of pate brisee as in step one. Brush the rim of the bottom crust with the egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
  • Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with sugar. Cut 4 vents in the top, allowing the steam to escape.
  • Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie with vanilla ice cream, if desired.

FRESH APPLE PIE



Fresh Apple Pie image

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

1 package Betty Crocker™ pie crust mix
1/3 cup cold water
1/2 cup sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large)
1 tablespoon butter or margarine
Milk
Additional sugar

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

FISH MARKET APPLE PIE



Fish Market Apple Pie image

This recipe was prepared by Julie McGlone for our October, 2013, meeting.

Provided by Club Recipes

Categories     Pies

Time 1h15m

Number Of Ingredients 13

1 2/3 c yogurt or sour cream
1 egg
1/2 c sugar
1/2 tsp salt
2 tsp vanilla
1/3 c flour
6 large apples, peeled, cored and sliced
1/4 c brown sugar
1/4 c sugar
1 Tbsp cinnamon
1/2 c flour
1/4 lb butter
1 c chopped walnuts

Steps:

  • 1. Preheat oven to 450. Grease a 2 quart casserole. Mix together yogurt or sour cream, 1/2 cup sugar, salt, vanilla, and 1/3 cup flour. Pour into casserole. Drop apples into mixture. Bake 10 minutes at 450 and another 40 minutes at 350. Stir together brown sugar, sugar, cinnamon, flour, butter and walnuts and top baked pie. Bake again another 15 minutes at 350.

SOUR CREAM APPLE PIE



Sour Cream Apple Pie image

A quick and easy Sour Cream Apple Pie recipe

Categories     Fruit     Dessert     Bake     Thanksgiving     Apple     Walnut     Fall     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one (10-inch) pie

Number Of Ingredients 23

For crust
1 3/4 cups all purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled butter
1/4 cup ice water or cold apple cider
For filling
8 Mcintosh apples, peeled, cored, and sliced
1 2/3 cups sour cream
1 cup sugar
1/3 cup all purpose flour
1 egg
2 teaspoons vanilla
1/2 teaspoon salt
For topping
1 cup chopped walnuts
1/2 cup all purpose flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 tablespoon cinnamon
pinch of salt
1/2 cup (1 stick) butter, room temperature

Steps:

  • Make crust:
  • Combine flour, sugar, cinnamon, and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.
  • Make filling:
  • Preheat oven to 450°F. Combine apples, sour cream, sugar, flour, egg, vanilla, and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350°F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.)
  • Make topping:
  • Meanwhile, combine walnuts, flour, sugars, cinnamon, and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.

APPLE PIE



Apple Pie image

This is a sweet, tart and delicious apple pie. Guaranteed to please. Be sure to use Granny Smith apples since they work the best.

Provided by Lisa H.

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 10

¾ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon lemon zest
7 cups thinly sliced apples
2 teaspoons lemon juice
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
4 tablespoons milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
  • Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
  • Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
  • Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 56.5 g, Cholesterol 4.4 mg, Fat 16.8 g, Fiber 4.4 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 248.3 mg, Sugar 30.6 g

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