French Apple Pie Or Is It Glazed Apple Cream Pie Recipes

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IMPOSSIBLE FRENCH APPLE PIE



Impossible French Apple Pie image

Apple pie that makes own crust. Pecans may be used in place of walnuts.

Provided by Brenda Ward

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 10

Number Of Ingredients 12

6 cups tart apples - peeled, cored and sliced
1 ¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup white sugar
¾ cup milk
½ cup biscuit mix (e.g. Bisquick)
2 eggs
2 tablespoons butter
1 cup biscuit mix (e.g. Bisquick)
½ cup chopped walnuts
⅓ cup light brown sugar
3 tablespoons butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch pie pan.
  • In a large bowl, mix apples, cinnamon and nutmeg together; turn mixture into pan. In a separate bowl, beat sugar, milk, 1/2 cup biscuit mix, eggs and butter until smooth. Pour over apples.
  • To Make Streusel: In a small bowl, stir together 1 cup biscuit mix, nuts, brown sugar and butter; mix until crumbly. Sprinkle streusel over top of pie.
  • Bake in preheated oven for 55 to 60 minutes; bake until knife inserted in center of pie comes out clean.

Nutrition Facts : Calories 324 calories, Carbohydrate 49.7 g, Cholesterol 53.9 mg, Fat 13.2 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 306.3 mg, Sugar 35.8 g

GLAZED APPLE CREAM PIE



Glazed Apple Cream Pie image

A friend who NEVER bakes gave me this recipe recently. I think she's made this pie once a week for the past 6 weeks now! This one is great!

Provided by Kathy

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 15

½ cup white sugar
½ cup milk
½ cup heavy cream
¼ cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
½ cup confectioners' sugar
1 tablespoon milk
¼ teaspoon vanilla extract
1 tablespoon butter, softened

Steps:

  • In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
  • Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
  • Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
  • Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
  • In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

Nutrition Facts : Calories 480.4 calories, Carbohydrate 51.1 g, Cholesterol 41.1 mg, Fat 29.4 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 12.3 g, Sodium 319.1 mg, Sugar 24.6 g

CREAMY APPLE PIE



Creamy Apple Pie image

Like my mother, I have a reputation for making great pies...thanks to wonderfully unique recipes like this. After the pie is baked, a cream sauce is poured inside. It's irresistible!

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 19

2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold butter, cubed
6 tablespoons cold water
FILLING:
6 cups sliced peeled tart apples
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter
CREAM SAUCE:
1 large egg
2 tablespoons sugar
1 tablespoon lemon juice
3 tablespoons cream cheese, softened
1/4 cup sour cream

Steps:

  • In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Set aside., In a large bowl, toss apples with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and salt; add to apples and gently toss. Mound apples in pastry shell so center is higher than edges; dot with butter. , Roll out remaining dough to fit top of pie; cut a hole in the center about the size of a quarter. Place over filling; trim, seal and flute edges. Cut slits in top. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 450° for 10 minutes. Reduce heat to 375° and remove foil. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 10 minutes., Meanwhile, in a small saucepan, beat the egg, sugar and lemon juice. Cook and stir over low heat until mixture is thickened and reaches 160° and coats the back of a metal spoon. , Remove from the heat; stir in cream cheese and sour cream until smooth. Slowly pour into center of pie. Cool on wire rack for 1 hour. Cover and refrigerate until serving.

Nutrition Facts :

AWARD-WINNING APPLE CREAM PIE



Award-Winning Apple Cream Pie image

Award-winning pie. Make sure to cover and refrigerate any remaining pie (if there is any).

Provided by afcouwen

Categories     Desserts     Pies     Apple Pie Recipes

Time 2h35m

Yield 8

Number Of Ingredients 11

1 (14.1 ounce) package refrigerated pie crusts, at room temperature
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
1 large egg
½ teaspoon grated lemon zest
⅛ teaspoon salt
4 large Granny Smith apples - peeled, cored, and thinly sliced
½ cup packed brown sugar
½ teaspoon ground cinnamon
½ (7 ounce) package almond paste
3 tablespoons apricot jam

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.
  • Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.
  • Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.
  • Mix sliced apples, brown sugar, and cinnamon together in a large bowl.
  • Unroll the second pie crust in an ungreased, 9-inch glass pie plate.
  • Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.
  • Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.
  • Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.

Nutrition Facts : Calories 547.7 calories, Carbohydrate 67.8 g, Cholesterol 54 mg, Fat 29.2 g, Fiber 4.4 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 377.9 mg, Sugar 36.1 g

FRENCH APPLE PIE



French Apple Pie image

This is a great recipe given to me by my Mother in law. This is my husband's favorite pie and I love making it for him. Even if you don't like raisins too much, they are not overwhelming.

Provided by Karen..

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

2 9 inch pie crusts, unbaked
6 granny smith apples, peeled,cored and sliced into 1/8 inch thin (or any tart apples)
1 cup raisins
1 tablespoon lemon juice
3/4-1 cup white sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons flour or 2 tablespoons cornstarch
1 teaspoon fresh lemon rind
1 cup confectioners' sugar
1 -2 tablespoon milk

Steps:

  • Preheat oven to 450 degrees.
  • Place one crust in a 9 inch pie pan.
  • Mix apple slices and raisins and place in pie shell.
  • Sprinkle with lemon juice.
  • Mix remaining ingredients (not Icing) and sprinkle on top of apples and raisins.
  • Dot with butter if desired and place 2nd crust on top.
  • Crimp or flute edges as desired.
  • Bake at 450 degrees for 10 minutes, then reduce heat to 375 degrees and Bake 40 more minutes.
  • When pie is cool, mix the icing and drizzle over the crust.

Nutrition Facts : Calories 492.8, Fat 15.3, SaturatedFat 3.8, Cholesterol 0.3, Sodium 311.3, Carbohydrate 89.3, Fiber 5.8, Sugar 58.4, Protein 4

GLAZED APPLE PIE SQUARES



Glazed Apple Pie Squares image

These apple squares are a good change from apple pie since they are glazed and a little bit sweeter. The dough is firm enough that you can eat them with your hands and are best when apples are in season. -Diane Turner, Brunswick, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 2 dozen.

Number Of Ingredients 14

2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter, cubed
1 egg, separated
3 to 4 tablespoons 2% milk
1 cup crushed cornflakes
9 cups thinly sliced peeled tart apples (about 10 medium)
1 cup plus 2 tablespoons sugar, divided
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground nutmeg
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Steps:

  • In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball. , Preheat oven to 350°. Divide dough in half. Roll one portion into a thin 15x10-in. rectangle. Transfer to the bottom of an ungreased 15x10x1-in. baking pan. Sprinkle with cornflakes. , In a large bowl, combine apples, 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg; toss to coat. Spoon over crust. , Roll remaining dough into a thin 15x10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake 45-50 minutes or until golden brown. , For glaze, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

Nutrition Facts : Calories 209 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 183mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

OLD FASHIONED APPLE CREAM PIE



Old Fashioned Apple Cream Pie image

A rich custard-like filling. The combined flavor of apples and cream cheese is mouthwatering. Strawberry jelly may be used in place of apricot preserves.

Provided by Karen Anne Bush

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
4 cups thinly sliced apples
2 tablespoons white sugar
2 tablespoons lemon juice
¼ cup butter
1 (8 ounce) package cream cheese, softened
1 ½ cups milk
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon lemon zest
¼ cup apricot preserves

Steps:

  • Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool.
  • In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer.
  • In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 40.6 g, Cholesterol 49.7 mg, Fat 21.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 12.1 g, Sodium 425.6 mg, Sugar 26.1 g

APPLE CREAM PIE



Apple Cream Pie image

This is a family favorite.

Provided by Kay Conner

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 4h

Yield 8

Number Of Ingredients 8

4 cups thinly sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
4 tablespoons butter
2 cups half-and-half
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place apples in pie shell. Mix together sugar, flour, nutmeg, and cinnamon. Sprinkle this mixture over apples in shell.
  • Melt the butter stir into the cream; pour liquids over apples.
  • Bake in preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 35 minutes. Allow to cool to room temperature, and then refrigerate to allow filling to set.

Nutrition Facts : Calories 383 calories, Carbohydrate 48.6 g, Cholesterol 37.7 mg, Fat 20.5 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 183.4 mg, Sugar 31.7 g

APPLE CREAM PIE



Apple Cream Pie image

The addition of whipping cream makes this pie an irresistible change from other versions of this traditional dessert.-Eilene Bogar, Minier, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 6

4 cups sliced peeled tart apples
1 unbaked pastry shell (9 inches)
1 cup sugar
3 tablespoons all-purpose flour
1 cup heavy whipping cream
Ground cinnamon

Steps:

  • Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve warm or cold.

Nutrition Facts : Calories 361 calories, Fat 18g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 112mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.

FRENCH APPLE CREAM PIE



French Apple Cream Pie image

This is an unusual dessert that's like a traditional baked apple pie, but the only baking is for the cheesecake topping. Not what you would expect, but very tasty. We got this at a recipe shower when we were first married and it's become a family favorite.

Provided by Pugsley53

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

9 inches pie crusts (baked)
4 large apples
1 teaspoon orange peel (finely grated)
2/3 cup orange juice
4 tablespoons butter
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
2 tablespoons lemon juice
8 ounces cream cheese
1 egg
1/2 cup almonds (chopped)
1/2 cup shredded coconut

Steps:

  • Peel and core apples.
  • Slice apples 1/2" thick to make 4 cups.
  • In 3 quart saucepan combine 1/2 t Orange peel, orange juice, butter, 2/3 C sugar and spices.
  • Bring to a boil and stir until sugar is dissolved.
  • Add apples,and cook until translucent.
  • Blend water and cornstatch and add to apples.
  • Cook until boils and thickens.
  • Remove from heat, add lemon juice and cool.
  • Whip cream cheese until fluffy and gradually beat in 1/3 C sugar and remaining orange peel.
  • Beat in the egg.
  • Turn cooled filling into baked crust.
  • Spoon whipped cheese mixture evenly over the top.
  • Sprinkle almonds and coconut over cheese.
  • Bake @350 degrees for 20-25 minutes until set and lightly browned.
  • Cool and Chill before serving.

FRENCH APPLE PIE OR IS IT GLAZED APPLE CREAM PIE



FRENCH Apple Pie or is It Glazed Apple Cream Pie image

This double crust pie has a cream filling topped with cinnamon laced apples. To finish, a simple glaze is poured over the warm pie. Serve chilled for best results.

Provided by CHEF GRPA

Categories     Dessert

Time 1h

Yield 1 PIE, 8 serving(s)

Number Of Ingredients 15

1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
3 tart apples, peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened

Steps:

  • 1. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
  • 2. Preheat oven to 400*F. In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
  • 3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
  • 4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
  • 5. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
  • My Note: I also added a little cinnamon to the glaze which added just the right extra touch in my opinion. Try this- you'll love it. Oh- and warm each slices in the microwave about 25-30 seconds. It's so much better that way! A couple of suggestions: 1) The recipe suggests serving the pie cold, but try it at room temperature, or slightly warm (30 seconds in the microwave should do it) 2) The thinner your apple slices, the better! Try it with pear and/or peach. Adding walnut pieces is a nice variation. Use aluminum foil at the end of baking to keep the crust from getting too brown. A little extra cinnamon or lemon zest in the glaze is good. (I use an extra deep dish, make a lattice top and extra custard and glaze.) Make 2 and hide 1 if you want leftovers. Delicious!

FRENCH APPLE PIE WITH A FROSTING GLAZE TOP



French Apple Pie With a Frosting Glaze Top image

Make and share this French Apple Pie With a Frosting Glaze Top recipe from Food.com.

Provided by CHEF GRPA

Categories     Pie

Time 2h

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 22

2 1/2 cups flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon sugar
4 ounces unsalted butter, chilled and cut into pieces
4 ounces butter flavor shortening, chilled
1 teaspoon lemon juice or 1 teaspoon vinegar
5 -6 tablespoons ice water
1/4 cup butter, softened
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon ground nutmeg
1 1/4 lbs granny smith apples, peeled, cored and sliced
1 1/4 lbs golden delicious apples, peeled, cored and sliced (To make a 9 inch apple pie, use 6-8 medium apples. )
1 teaspoon baking soda
1 cup all-purpose flour
2 2/3 cups apple cider, reduced (see * below)
1 -1 1/2 cup golden raisin, seedless raisins. soak in
1/3 cup apple cider (about 4 hours or overnight mix untill raisins are plunp. or Combine raisins and cider in a small mic)
2 2/3 cups apple cider (*reduced to about 2/3 cup)

Steps:

  • TIP:( Use your favorite baking apples a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
  • For the filling*: Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
  • For Crust:.
  • Combine the flour, salt and sugar, cinnamon in a food processor. Add the butter and shortening, and pulse until mixture forms coarse crumbs. Add 2 tablespoons of ice water to the flour mixture. With the machine running, add additional water, a tablespoon at a time, until clumps form. Mold the dough into two balls, shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.
  • On a lightly floured surface, roll out the remaining dough into a 13-inch round. Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, leaving a 1-inch rim of dough. Fold that under and crimp the edges with your fingers or a fork. Slit the top crust with a knife a few times to let the steam escape. Or you can use a refigerated pie crust mix from the store.
  • This pie crust is a lot easier to roll after it has chilled for two hours. It then absorbs less flour when rolled. The lemon juice will tenderize the gluten while baking--there is no need for any special precaution in rolling. The large circle of dough can be easily manipulated into the pan by first folding it in four, and then unfolding right in the pan, where the pan provides support. Your recipe directs the filling to be cooked and added to the rolled dough without saying anything about any cooling time. Using a hot filling makes the pastry get soggy in the oven.
  • For the filling: Ingredients:.
  • TIP:( Use your favorite baking apples - a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
  • 1 teaspoon baking soda.
  • 1 cup all-purpose flour.
  • 2 2/3 cups apple cider reduced * see below.
  • 1 to 1-1/2 cup golden raisins seedless raisins soak in about 1/3 cup apple cider about 4 hours or overnight mix untill raisins are plunp. or Combine raisins and cider in a small microwave-safe bowl; microwave at HIGH for 1 minute or so until raisins are plump. Set aside.
  • *2 2/3 cups apple cider (reduced to about 2/3 cup) For the filling:.
  • Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
  • 1. Preheat oven to 350 deg F.
  • 2. Combine 1/4 cup butter, white sugar, salt, cinnamon, nutmeg, soda, flour, cider raisins, apples, 1 teaspoon vanilla, and I Add a little lemon juice to enhance their flavor. in the order given. and add the apple cider (reduced to about 2/3 cup) in a bowl mix will, Pour into pie pan.
  • 3. The remaining dough, Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, Slit the top crust with a knife a few times to let the steam escape.
  • Cover the rim of the crust with foil if it darkens too quickly.
  • And my only suggestion here, is to put it on a foil-covered baking sheet may bubbled over the side of the pie plate.
  • 4. Bake for 45 minutes at 350 degrees F.
  • 5. Cool on a wire rack after cool put it in the refrigerate for about 25-30 minute.
  • 6. Ensure the pie is very cool before the glaze is drizzled on. Put it back in the refrigerate so the glaze set up, Now serving time.
  • To make frosting Glaze:.
  • Vanilla Glaze Yield:1 cup " This is Great on Apple Cookies! as will".
  • Ingredients:.
  • 1 1/2 cups confectioners' sugar.
  • 2 1/2 teaspoons milk.
  • 1/8 teaspoon salt.
  • 1/4 teaspoon vanilla extract.
  • 1 teaspoon butter.
  • Directions:.
  • 1. Melt the butter and add to rest of ingredients. Mix until creamy.
  • I found the glaze a too thick- albeit pretty- when I added the minimal amount of milk. After switching it to tablespoons, it turned out a nice glaze consistency. I also added a teaspoon of cinnamon and poured it over pie.
  • NOTE: Golden Delicious apples ARE Not related to Red Delicious, they are Best for snacking and in salads. They are poor as a baking apples.

GLAZED APPLE CREAM PIE



Glazed Apple Cream Pie image

This is not your average apple pie! The custard makes it less traditional, but it's still fantastic. The glaze is yummy too and makes the pie beautiful.

Provided by Juenessa

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
3 tart apples, peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened

Steps:

  • In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter.
  • Heat until butter is melted, stirring occasionally.
  • In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan.
  • Cook until thickened, stirring constantly.
  • Remove from heat, and set aside to cool slightly.
  • Preheat oven to 400 degrees F.
  • In a medium bowl, combine the apples, flour, and cinnamon.
  • Mix well.
  • Line a 9 inch pie pan with pie dough.
  • Pour thickened filling mixture into pastry-lined pie pan.
  • Arrange apple mixture evenly over filling.
  • Top with second crust, seal and flute the edges.
  • Cut slits in top crust.
  • Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender.
  • Cool for at least 30 minutes.
  • In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter.
  • Blend until smooth; pour evenly over warm pie.
  • Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
  • **Cook time does not include cooling or refrigeration time.

QUICK APPLE CREAM PIE



Quick Apple Cream Pie image

Arranging Apple slices in a pretty design gives this pie the appearance of a fancy tart. Its rich custard-like filling has an elegant flavor but is easy to prepare. The recipe was passed down by my grandmother, whose love of cooking I've inherited.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 10

4 cups thinly sliced peeled tart apples
2 tablespoons sugar
2 tablespoons lemon juice
1/4 cup butter
1 package (8 ounces) cream cheese, softened
1-1/2 cups cold whole milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
1/4 cup apricot preserves or strawberry jelly, melted

Steps:

  • In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool. , In a bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon zest. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired.

Nutrition Facts :

CRUSTLESS FRENCH APPLE PIE



Crustless French Apple Pie image

This pie is different that it doesn't have a crust but it still has a delicious topping. You will not be missing the crust with this topping.-Nichole Tucker, Liberty, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 12

6 cups sliced peeled tart apples
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sugar
3/4 cup fat-free milk
3/4 cup reduced-fat biscuit/baking mix
4 egg whites
TOPPING:
3/4 cup reduced-fat biscuit/baking mix
1/2 cup Grape-Nuts
1/3 cup packed brown sugar
2 tablespoons reduced-fat margarine, softened

Steps:

  • Coat a 10-in. pie plate with cooking spray. In a bowl, combine apples, cinnamon and nutmeg; place in pie plate. , In a bowl, beat the sugar, milk, baking mix and egg whites until smooth. Pour over apples. Combine topping ingredients in a bowl until crumbly. Sprinkle over pie. , Bake at 325° for 70-75 minutes or until a knife inserted in the center comes out clean. Cool.

Nutrition Facts :

FRENCH APPLE PIE WITH ICING RECIPE - (3.6/5)



French Apple Pie with Icing Recipe - (3.6/5) image

Provided by á-4202

Number Of Ingredients 21

Pie:
2 9" pie crusts
1/4 cup butter, softened
1 cup light brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp ground nutmeg
1 1/4 lbs granny smith apples, peeled, cored and sliced
1 1/4 lbs golden delicious apples, peeled, cored and sliced
1 tsp baking soda
1 cup all purpose flour
2 2/3 cups apple cider, reduced (see * below)
1 to 1 1/2 cups golden raisins (soaked overnight in 1/3 cup apple cider)
1 tsp vanilla
Glaze:
1 1/2 cups confectioners' sugar
2 1/2 tsp milk
1/8 tsp salt
1/4 tsp vanilla extract
1 tsp butter, melted

Steps:

  • Pie: * Bring the apple cider to a boil in a saucepan over med-high heat about 20 mins, until reduced to about 2/3 cup. 1) Preheat oven to 350 degrees F. 2) Combine 1/4 cup butter, sugar, salt, cinnamon, allspice, nutmeg, apples, baking soda, flour, cider raisins, 1 tsp vanilla and reduced apple cider in a large bowl and mix well. 3) Pour mixture into prepared pie pan and top with remaining crust. Trim, seal and flute the edges. Slit the top crust with a knife a few times to let the steam escape. 4) Place prepared pie on a baking sheet and cover edges while baking if it is darkening too quickly. Bake in preheated oven for 45 mins. 5) Cool on a wire rack for about 25 to 30 mins and then refrigerate. Ensure the pie is very cool before the glaze is drizzled on. Put back in refrigerator so the glaze sets up. Glaze: 1) Combine all ingredients and mix until creamy. If needed, add a little more milk to get the correct consistency. You may also add a tsp of ground cinnamon for additional flavor.

GLAZE FOR FRENCH APPLE PIE RECIPE - (4/5)



Glaze For French Apple Pie Recipe - (4/5) image

Provided by Bonnie-2

Number Of Ingredients 3

3/4 Cup of Sifted 10x Sugar
1 Tbsp of Milk
1/2 tsp of Vanilla

Steps:

  • Mix all ingredients together and coat your French Apple Pie with it.

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