MILE-HIGH APPLE PIE
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.
- Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
- Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
- Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
- Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 1 hour to 1 hour 15 minutes. Remove from oven, and let cool completely before serving.
MILE-HIGH LEMON PIE
This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy Swiss meringue crown.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
- To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
- Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
- Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
- Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
- To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
- Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.
MILE-HIGH CHICKEN POTPIE
Classic chicken potpie gets extra homey when it's loaded with a creamy filling and baked tall in a springform pan. This deep-dish marvel is perfect for Sunday dinners. -Shannon Roum, Food Stylist, Taste of Home magazine
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, beat egg yolk with 2 tablespoons water. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add yolk mixture, tossing with a fork; add additional water 1 tablespoon at a time, as needed, until dough forms a ball. Divide dough into two portions, one with three-quarters of the dough and one with the remainder. Shape each into a disk; cover and refrigerate 1 hour or overnight. , For filling, in a Dutch oven, melt butter. Saute potatoes, carrots, celery and onion until crisp-tender, 5-7 minutes. Stir in flour, bouillon, tarragon and pepper. Gradually stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and peas; set aside to cool completely., On a lightly floured surface, roll out larger portion of dough to fit bottom and up the sides of an 8-in. springform pan. Place dough in pan; add cooled filling. Roll remaining dough to fit over the top. Place over filling. Trim, seal and flute edge. Cut slits in top. Chill for at least 1 hour., Lightly beat egg white with 1 teaspoon water. Brush over the top crust; sprinkle with celery seed. Place pie on a rimmed baking tray., Bake at 400° until crust is golden brown and filling is bubbly, 50-55 minutes. Cool on a wire rack for at least 30 minutes before serving.
Nutrition Facts : Calories 700 calories, Fat 38g fat (22g saturated fat), Cholesterol 183mg cholesterol, Sodium 1282mg sodium, Carbohydrate 58g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.
MILE HIGH PIE
A specialty of Hotel Pontchartrain, New Orleans
Provided by Food Network
Categories dessert
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine walnuts and biscuits. Add butter and mash thoroughly.
- Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.
- When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.
- Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.
- Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce.
MILE-HIGH S'MORES PIE
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350˚ F. Mix the graham cracker crumbs, sugar and melted butter in a medium bowl until combined. Press evenly into the bottom and up the sides of a 9-inch pie plate. Bake until lightly toasted, about 10 minutes; set aside to cool.
- Make the filling: Heat the milk in a medium saucepan over medium heat until almost simmering. Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl to make a thick paste. Whisk about one-third of the warm milk into the egg mixture until smooth. Add this mixture to the remaining milk in the saucepan and cook, whisking constantly, until it starts to bubble and thicken, about 2 minutes. Continue cooking, whisking, until thick like pudding, 1 to 2 more minutes.
- Remove the pan from the heat and whisk in the chocolate until melted and combined. Whisk in the butter until combined. Pour the filling into the graham cracker crust and refrigerate until completely cool, about 2 hours.
- Make the meringue: Whisk the egg whites, sugar, cream of tartar and salt in a large heatproof bowl (or the bowl of a stand mixer) until combined. Set the bowl over a medium saucepan with 1 inch of simmering water (don't let the bottom of the bowl touch the water). Cook, whisking constantly, until the mixture is just hot to the touch and the sugar is completely dissolved, 3 to 4 minutes.
- Remove the bowl from the saucepan. Add the vanilla. Beat with a mixer on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Transfer the meringue to a pastry bag fitted with a 3/4-inch-wide tip. Pipe large marshmallow-size mounds on the surface of the pie, leaving a small border of the filling exposed. Pipe another layer of mounds on top in a slightly smaller circle, then pipe a third layer on top, using the rest of the meringue. Use a kitchen torch to toast the meringue (or toast under the broiler). Refrigerate the pie until cooled before slicing, at least 1 hour.
MILE-HIGH APPLE PIE WITH BROWN SUGAR STREUSEL
The name came about when I entered the pie in the Lorain County Fair as an assignment from my editor. The pie barely fit under the dome of my Tupperware® Pie Taker. When I removed the lid at the fair, a 12-year old girl sang out, " that's a mile-high apple pie!" The name stuck.
Provided by Paul Morton
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Prepare filling: toss apples, sugar, flour, cinnamon, and salt together in a bowl; set aside.
- Prepare crust: put flour, 1/2 cup plus 1 tablespoon shortening, and salt in a bowl. Work it with a pastry blender until shortening is the size of small peas. Add ice water, 1 tablespoon at a time, working it in with the pastry blender.
- Gather up the dough and form it into a flat disc. Turn it out onto a lightly floured board and roll it into a 12-inch circle. Transfer to a 9-inch pie pan and flute the edges. Spoon the apple filling into the crust.
- Prepare topping: gather flour, brown sugar, and butter in a bowl. Work with a pastry blender until butter is the size of large peas. Sprinkle topping generously on top of the pie.
- Place the pie on top of a foil-covered cookie sheet and bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake until topping is golden and filling is bubbly, about 45 minutes more.
- Remove from the oven and place on a wire rack to cool before serving, about 30 minutes.
Nutrition Facts : Calories 464.3 calories, Carbohydrate 68.3 g, Cholesterol 24.4 mg, Fat 21.1 g, Fiber 3.8 g, Protein 3.9 g, SaturatedFat 8.8 g, Sodium 239.1 mg, Sugar 39.8 g
MILE-HIGH APPLE PIE
If you've ever prayed for an apple pie recipe with a substantial, luscious, juicy apple filling, but without a flood of juice when you cut it, then this tall, majestic creation is for you. Potato starch keeps the filling inside the pie where it belongs, but without the chalky, pasty texture often caused by using flour. The juices here are thick and clear, without that thick, sticky 'supermarket' feel. They coat the apple slices lightly and beautifully with no soupiness.
Provided by Tiffany Taylor
Categories Desserts Pies Apple Pie Recipes
Time 4h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven and place a baking stone on it.
- Place the apples into a large mixing bowl, and toss with the lemon juice.
- Stir the potato starch, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl.
- Roll out half of the pie crust pastry on a lightly floured surface and fit it into a 10 inch pie plate. Pile half the apples into the crust, and dot with half the butter pieces. Sprinkle half of the potato starch-cinnamon sugar mixture over the apples. Pile the remaining apples into the pie plate. Sprinkle with the remaining butter pieces and sugar mixture. Roll out the remaining pie crust pastry, and place carefully over the apples. Pinch and crimp the edges to seal the crusts. Use a fork to poke holes in the top crust in a few places. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.
- Place the pie in the preheated oven on the baking stone. Immediately lower the heat to 350 degrees F (175 degrees C). Bake until the crust is golden brown, about 60 minutes. Check half way through the baking time, and cover the edges with aluminum foil for the last 30 minutes if necessary to prevent over-browning. Cool 3 hours on a wire rack before serving.
Nutrition Facts : Calories 306.5 calories, Carbohydrate 46.6 g, Cholesterol 10.2 mg, Fat 13.8 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 159.4 mg, Sugar 28.5 g
MILE HIGH LEMON PIE
This pie's texture is as airy as a cloud and almost that high! Very creamy and lemony. Cooking time does not include chilling time.
Provided by BeachGirl
Categories Pie
Time 30m
Yield 1 9inch deep dish pie, 10 serving(s)
Number Of Ingredients 9
Steps:
- Bake pie shell according to package directions for a refrigerated pie.
- In saucepan, stir together gelatine, 1 cup sugar and salt.
- Beat together eggs yolks, lemon juice and water.
- Stir into gelatine mixture.
- Cook over medium heat, stirring constantly, until mixture just begins to boil.
- Remove from heat.
- Stir in lemon zest and chill, stirring occasionally, until partially set.
- NOTE: You can make this in two 8-inch regular pie shells.
- In mixing bowl, add egg whites and beat until soft peaks form.
- Gradually add 1/2 cup sugar, beating until stiff peaks form and sugar has dissolved.
- Fold the egg white mixture into the gelatine mixture until it becomes an even consistency.
- Pour into baked pie shell.
- Refrigerate and chill until firm (2 or more hours).
- Cut into small slices.
- If desired, dollop with whipped cream before serving.
Nutrition Facts : Calories 216.8, Fat 6.1, SaturatedFat 1.9, Cholesterol 84.6, Sodium 228.1, Carbohydrate 37.8, Fiber 0.2, Sugar 31.1, Protein 3.7
MILE HIGH SPAGHETTI PIE
I use a spring form pan to make this recipe. It is a great one to use up leftovers, but I didn't here. Substitute any of the ingredients at your pleasure. Serves 4 by itself or 6 with a nice garden salad.
Provided by McNealman345
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease an 8" spring form pan and preheat oven to 350 degrees.
- Brown sausage in a skillet with onions and garlic, salt & pepper making sure to break up meat into small bits. Pour in sauce and simmer while cooking spaghetti in a seperate pot until just done. Remove sauce from heat and drain pasta. Also, while doing this, thaw the broccoli and squeeze as much water out as possible.
- Press the biscuits into the spring form pan, making sure to press the edges together and up the sides of the pan to form a thin crust covering the entire bottom and sides.
- Spread 1/2 the meat sauce into bottom of the pan. Sprinkle 1/3 of the cheese over sauce. Place all of the pasta on top. Cover pasta with remaining sauce. Sprinkle with 1/3 more cheese. Top this with the broccoli, then the tomato and finally the olives.
- Bake for 20 minutes (everything is cooked so you are just melting cheese and heating through). Remove from oven and top with the remaining cheese, bake for 5 more minutes. Remove and let rest for 10 minutes. Release from the pan and place on a platter to serve.
Nutrition Facts : Calories 1166.7, Fat 66.8, SaturatedFat 25.6, Cholesterol 141.4, Sodium 2729.9, Carbohydrate 94, Fiber 7.2, Sugar 17.1, Protein 47.7
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