Pats Rose Apple Pie Recipes

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PAT'S ROSE APPLE PIE



Pat's Rose Apple Pie image

A picturesque as well as delicious apple pie

Provided by Jim Scott

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 19

2 ½ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
½ cup butter, chilled and diced
½ cup shortening, chilled and diced
5 tablespoons ice water
6 Golden Delicious apples - peeled, cored and cut into 1/4 inch slices
¼ teaspoon ground cinnamon
¼ cup white sugar
½ cup light brown sugar
¼ cup all-purpose flour
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup white sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons dark rum
2 tablespoons milk
1 tablespoon white sugar

Steps:

  • Position oven rack in lowest 1/3 of oven. Preheat oven to 400 degrees F (200 degrees C).
  • To Make Crust: In the bowl of a food processor combine 2 1/2 cups flour, 2 tablespoons white sugar, and salt. Blend briefly to combine ingredients. Cut in chilled butter and shortening using the "pulse" button of food processor, until mixture resembles coarse meal. Gradually blend in enough water to form moist clumps.
  • Gather dough into a ball and divide in half. Flatten each half into disks, wrap in plastic, and rest in refrigerator. (Dough can be kept in refrigerator up to 3 days, or frozen.)
  • To Make Filling: Chop 2 of the apples into large chunks. Cut the other 4 apples into 1/8 inch slices.
  • Place the 2 chunked apples in food processor with 1/4 cup sugar and 1/4 teaspoon cinnamon. Blend until apples resemble applesauce.
  • Place the 4 sliced apples in a large bowl. In a small bowl, mix brown sugar, 1/4 cup flour, nutmeg, allspice, and white sugar. Sprinkle over sliced apples, then add lemon juice, vanilla extract, and rum. Toss until apples are thoroughly coated. Set aside for 1/2 hour.
  • Meanwhile, roll out 1 dough disk to 12 inches in diameter. Fit into a 9-inch deep-dish pie plate, allowing 1/2 inch overhang on edges. Place a circle of parchment paper or a flattened coffee filter in center of pie shell and cover with pie weights or dried beans.
  • Bake pie shell in preheated oven for 10 to 15 minutes, until edges begin to brown. Remove pie weights or beans, and cool pie shell.
  • Drain juices from apple slice mixture into a saucepan. Simmer just until liquid begins to thicken. Stir thickened juices into pureed apple mixture, and spread this mixture into bottom of pre-baked pie shell.
  • Arrange apple slices over pureed apple layer, placing slices perpendicular to outside rim of pie plate, to form a "rose" style configuration, starting along outer edges and moving towards center.
  • Roll out other half of pastry and cut out decorative leaf shapes. Brush each leaf with milk and arrange on top of pie and around edges of crust, placing milk side down. When finished, brush the top of all of pastry with milk, and sprinkle lightly with sugar. Cover outer rim of pastry with aluminum foil to prevent overbrowning.
  • Place pie in preheated oven and bake 1 hour to 1 hour and 15 minutes, until juices bubble and crust browns. Remove aluminum foil 45 minutes into baking time to allow crust edges to brown.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 78.5 g, Cholesterol 30.8 mg, Fat 24.9 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 10.7 g, Sodium 379.9 mg, Sugar 43.5 g

ROSE APPLE TART



Rose Apple Tart image

This striking tart is all about the apples, and - believe it or not - it's fairly simple to make. The crust is the pat-in-the-pan variety, and a mandoline makes quick work of slicing. For the most beautiful results, use firm tart apples with red or pink skin like Honeycrisp, Empire or Cortland, and stand the slices up vertically, rather than laying them flat. This tart is best the day it's made, but the shell can be made a day in advance, if you'd like to break up the work a bit. If you keep vanilla sugar in your pantry, this would be a great place for it. A sprinkle of cardamom wouldn't hurt either. However you choose to embellish, make sure to use a smooth apricot jam, rather than chunky preserves, for a smooth finish.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 13

1 1/2 cups/190 grams all-purpose flour
1/2 cup/65 grams confectioners' sugar
3/4 teaspoon kosher salt
10 tablespoons/140 grams cold unsalted butter (1 1/4 sticks), cut into 1/2-inch pieces, plus more for greasing the pan
1 egg yolk
1/2 teaspoon vanilla extract
2 tablespoons cold water, as needed
3 medium crisp, tart apples like Honeycrisp, Empire or Cortland (about 1 pound)
1/4 cup/50 grams sugar
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, cut into 1/2-inch pieces
Large pinch of kosher salt
3 tablespoons smooth apricot jam

Steps:

  • Make the crust: Combine the flour, confectioners' sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is the size of small peas. Add the egg yolk and vanilla extract, and pulse until incorporated. Pulse in the water, about 2 teaspoons at a time, until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.
  • Lightly butter a 9-inch tart pan with a removable bottom, and pour the dough mixture into it. Press the mixture evenly on the bottom and up the sides of the pan. (Use a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan.) Reserve extra dough to repair any cracks after the shell is baked.
  • Freeze the formed dough in the pan until completely firm, about 30 minutes. Meanwhile, heat oven to 375 degrees.
  • Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. If necessary, repair any cracks with the remaining raw dough. Cool slightly while you prepare the apples.
  • Cut the apples from their cores in 3 pieces: Stand the apples up, with the stems facing up, and, using a sharp knife, cut 1 face of the apple, then rotate the apple about 120 degrees, slice again, and finally slice the last piece from the core. You should have a triangle-shaped piece of core left and 3 pieces of apple with flat bottoms.
  • Reserve a smaller piece of apple, and carefully slice all the other apples into very thin half-moons, about 1/8-inch thick. (A mandoline makes this move quickly, but, if you are using a knife and working slowly, it's a good idea to squeeze a little bit of lemon juice over the sliced apples to prevent browning.) Make sure to keep the slices together as you cut to make the assembly easier.
  • Once the apples are sliced, build the tart: Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the blind-baked tart shell. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor. Take care to stand the apples up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly, stopping periodically to check your work.
  • As you move toward the center, the apples will become trickier to bend into place. If you find the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.
  • Sprinkle the remaining 3 tablespoons sugar and a pinch of salt over the apple slices. Take care to sprinkle the sugar between the apple slices, rather than on top. Scatter the butter pieces on top, and bake the tart for 40 to 45 minutes or until the apples begin to brown just slightly on the edges and the crust is a deep golden brown. Check the tart periodically to make sure the shell is not over-browning at the edges. If it is, cover the edges with foil.
  • Cool the tart on a rack for about 10 minutes, then prepare the glaze: In a small saucepan, warm the jam and a few drops of water over medium-low heat until it is runny. Use a pastry brush to very gently brush the warm tart with jam. Avoid brushing jam on the crust, but a thin layer all over the apple slices. Serve warm or room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 162 milligrams, Sugar 18 grams, TransFat 1 gram

CARAMEL ROSE APPLE PIE RECIPE BY TASTY



Caramel Rose Apple Pie Recipe by Tasty image

Here's what you need: apples, lemon, granulated sugar, brown sugar, cinnamon, nutmeg, prepared pie dough, heavy cream

Provided by Rie McClenny

Categories     Desserts

Yield 6 servings

Number Of Ingredients 8

4 apples
1 lemon, juiced
½ cup granulated sugar
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 prepared pie dough
¼ cup heavy cream

Steps:

  • Peel the apples and place them in a large bowl with enough water to cover. Squeeze lemon juice in the water to prevent the apples from browning. Working with 1 apple at a time, cut around the core, discarding the core and removing the "cheeks." Slice the cheeks very thin.
  • In a large bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg. Stir to combine. Add the sliced apples, stir to coat, and let sit for 30 minutes.
  • Line a pie dough in a 9-inch (23-cm) cast-iron pan, and prick the dough with a fork all around. Chill in the fridge until very firm, 20-30 minutes.
  • Working in batches, remove the apples from the cinnamon-sugar mixture by taking a handful at a time and carefully squeezing them with your hands to remove the excess moisture. Place the drained apples in a separate large bowl, reserving the liquid to make the caramel sauce.
  • Preheat the oven to 375˚F (190˚C).
  • Working from the outside in, line the apple slices on the pie dough by overlapping each slice to create a rose shape. Roll up 1 apple slice tightly and place it in the center, creating a bud shape. Cover the pan with foil and bake for 30 minutes. Uncover and bake for 10 minutes more, or until golden brown. Remove from the oven and let cool for 10 minutes.
  • In a saucepan, bring the reserved cinnamon-sugar liquid to a boil. Once the liquid is reduced by half, 10-15 minutes, add the heavy cream and stir well.
  • To serve, pour the caramel sauce over the apple pie.
  • Enjoy!

Nutrition Facts : Calories 375 calories, Carbohydrate 68 grams, Fat 13 grams, Fiber 5 grams, Protein 2 grams, Sugar 42 grams

PAT'S ROSE APPLE PIE



Pat's Rose Apple Pie image

A picturesque as well as delicious apple pie

Provided by Jim Scott

Categories     Apple Pie

Yield 8

Number Of Ingredients 19

2 ½ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
½ cup butter, chilled and diced
½ cup shortening, chilled and diced
5 tablespoons ice water
6 Golden Delicious apples - peeled, cored and cut into 1/4 inch slices
¼ teaspoon ground cinnamon
¼ cup white sugar
½ cup light brown sugar
¼ cup all-purpose flour
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup white sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons dark rum
2 tablespoons milk
1 tablespoon white sugar

Steps:

  • Position oven rack in lowest 1/3 of oven. Preheat oven to 400 degrees F (200 degrees C).
  • To Make Crust: In the bowl of a food processor combine 2 1/2 cups flour, 2 tablespoons white sugar, and salt. Blend briefly to combine ingredients. Cut in chilled butter and shortening using the "pulse" button of food processor, until mixture resembles coarse meal. Gradually blend in enough water to form moist clumps.
  • Gather dough into a ball and divide in half. Flatten each half into disks, wrap in plastic, and rest in refrigerator. (Dough can be kept in refrigerator up to 3 days, or frozen.)
  • To Make Filling: Chop 2 of the apples into large chunks. Cut the other 4 apples into 1/8 inch slices.
  • Place the 2 chunked apples in food processor with 1/4 cup sugar and 1/4 teaspoon cinnamon. Blend until apples resemble applesauce.
  • Place the 4 sliced apples in a large bowl. In a small bowl, mix brown sugar, 1/4 cup flour, nutmeg, allspice, and white sugar. Sprinkle over sliced apples, then add lemon juice, vanilla extract, and rum. Toss until apples are thoroughly coated. Set aside for 1/2 hour.
  • Meanwhile, roll out 1 dough disk to 12 inches in diameter. Fit into a 9-inch deep-dish pie plate, allowing 1/2 inch overhang on edges. Place a circle of parchment paper or a flattened coffee filter in center of pie shell and cover with pie weights or dried beans.
  • Bake pie shell in preheated oven for 10 to 15 minutes, until edges begin to brown. Remove pie weights or beans, and cool pie shell.
  • Drain juices from apple slice mixture into a saucepan. Simmer just until liquid begins to thicken. Stir thickened juices into pureed apple mixture, and spread this mixture into bottom of pre-baked pie shell.
  • Arrange apple slices over pureed apple layer, placing slices perpendicular to outside rim of pie plate, to form a "rose" style configuration, starting along outer edges and moving towards center.
  • Roll out other half of pastry and cut out decorative leaf shapes. Brush each leaf with milk and arrange on top of pie and around edges of crust, placing milk side down. When finished, brush the top of all of pastry with milk, and sprinkle lightly with sugar. Cover outer rim of pastry with aluminum foil to prevent overbrowning.
  • Place pie in preheated oven and bake 1 hour to 1 hour and 15 minutes, until juices bubble and crust browns. Remove aluminum foil 45 minutes into baking time to allow crust edges to brown.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 78.5 g, Cholesterol 30.8 mg, Fat 24.9 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 10.7 g, Sodium 379.9 mg, Sugar 43.5 g

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