Marie Callenders Dutch Apple Pie Recipe Recipe For Stuffed

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GRANDMA'S APPLE PIE RECIPE - (4.2/5)



Grandma's Apple Pie Recipe - (4.2/5) image

Provided by AmbersEATS

Number Of Ingredients 7

Marie Callender's Frozen Pie Shells (2 per pack)
7-8 Golden Delicious Apples (choose: largest, yellowest color)
Sugar 1/2 to 2/3 Cup
2-3 Heaping T. Butter (soft but not melted)
1 About 1 tsp Ground Cinnamon
2-3 T. Flour or Corn Starch
1/2 tsp Salt

Steps:

  • Prepare Apples: 1. Peel off skins, cut into quarters, remove seeds, stem; slice thin (uniform slices) into large bowl. 2. Add remaining ingredients, mix until all slices are evenly coated. 3. Carefully remove top shell from tin foil pan onto wax paper, lightly flour top and bottom of pie shell and roll out between two layers of wax paper on flat surface for top pie crust. 4. Pile coated apple slices in bottom pie pan building to high crown; carefully fold the top pie shell over top; pinch top and bottom pie shells together at edges and flute edges between thumb and forefinger. Cut 3 slits in top pie shell to allow steam to escape. Recommendation: Set finished pie in cookie sheet or large pan in the oven to prevent any apple juice from boiling over sides and into the oven. Bake in preheated oven at 375 for 50-60 min. Serve with scoop of Vanilla or Salted Pretzel Ice Cream with Caramel.

DUTCH APPLE PIE



Dutch Apple Pie image

There may never be an answer to what a true Dutch apple pie is. Some recipes add cream to the filling. Some call for making a deep-dish pie with a lattice top, and others top it with streusel. After a visit to a Pennsylvania Dutch diner, we decided to go with the streusel for a sweet and crunchy topping.

Provided by Food Network Kitchen

Categories     dessert

Time 7h30m

Yield 6 to 8 servings

Number Of Ingredients 17

2 1/2 cups all-purpose flour, plus more for the work surface
4 teaspoons granulated sugar
1/4 teaspoon fine salt
14 tablespoons cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 tablespoons fresh lemon juice
3 pounds baking apples, such as Golden Delicious, Cortland or Mutsu
2/3 cup granulated sugar
4 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Generous pinch freshly grated nutmeg
1 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon fine salt
6 tablespoons unsalted butter, at room temperature
1/2 cup chopped walnuts

Steps:

  • For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
  • For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.
  • Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
  • Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
  • Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
  • For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.
  • To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
  • Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
  • Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

TOP SECRET APPLE PIE



Top Secret Apple Pie image

Nothing secret about this spice-filled pie, but when it's done it has to be kept under tight security!

Provided by Electro Sun Dog

Categories     Desserts     Pies     Apple Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 12

1 recipe pastry for a 9 inch double crust pie
4 cups tart apples - peeled, cored and chopped
1 cup white sugar
1 cup light brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon ground coriander
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
1 tablespoon butter, softened
1 tablespoon turbinado sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  • In a large bowl, combine sliced apples, white sugar, brown sugar, 2 tablespoons flour, cinnamon, nutmeg, coriander, allspice and cloves. Mix well and pour into pie shell. Dot with remaining tablespoon butter. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Sprinkle top with turbinado sugar.
  • Bake in the preheated oven for 60 to 90 minutes, or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 75.1 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 4.7 g, Sodium 250.5 mg, Sugar 50.6 g

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