Pink Adobe Apple Pie Recipes

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PINK ADOBE FRENCH APPLE PIE



Pink Adobe French Apple Pie image

Embellished with raisins and pecans and topped with a hard sauce you just can't beat this spicy apple pie. Roselea, owner and founder of the famous Pink Adobe Restaurant in Santa Fe, created this years ago and it has been so popular she can hardly keep up the demands. Regulars at the restaurant order this dessert pie before their main course. Pie also freezes well so make two, one for now, one for later. From "Hotter Than Hell".

Provided by Julie Bs Hive

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 16

pastry for a double-crust 9-inch pie
1 lb cooking apple, peeled, cored, and sliced
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 cup raisins
1 cup packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, cut in small pieces
1/2 ups pecan halves
1/4 cup milk
1/2 cup unsalted butter, room temperature
1 1/2 cups powdered sugar
1 tablespoon boiling water
1 teaspoon rum or 1 teaspoon brandy

Steps:

  • Set oven rack in lowest position and preheat to 450°. Roll out half the pastry and use to line a 9-inch pi plate. Place apples in pastry shell, mounding them toward the center. Sprinkle with lemon juice, nutmeg, and cinnamon. Spread 6 tablespoons of the granulated sugar and all of the raisins evenly over apples.
  • In a separate bowl, mix brown sugar, flour, and butter until well blended and spread this mixture over the apples. Sprinkle with pecans, and add 3 tablespoons of the milk. Roll out remaining pastry and place on pie. Seal and flute the edges. Cut steam vents. Brush top crust with remaining milk, and sprinkle with remaining granulated sugar. Bake 10 minutes, and then reduce oven temperature to 350° and bake an additional 30 minutes until crust is golden brown and filling is bubbly.
  • Meanwhile make the hard sauce. In a medium bowl, cream butter until fluffy, add powdered sugar and boiling water, and beat until well blended. Beat in rum or brandy. Set aside.
  • Cool pie briefly then cut in wedges. Serve on warmed pates topped with hard sauce. Let each slice stand a few minutes before serving so sauce has time to melt down into the filling.

PINK ADOBE APPLE PIE



Pink Adobe Apple Pie image

This is a replica of a famous dessert served at a restaurant in Santa Fe. The recipe appears long, but includes directions for a 9 inch double crust pie and an optional sauce. You can save time by buying premade crust and skipping the sauce. The pie is a delicious blend of apples, spices, nuts and raisins. It's a local favorite in West Texas and New Mexico.

Provided by Dawn399

Categories     Pie

Time 1h25m

Yield 1 pie

Number Of Ingredients 21

1 pastry for double-crust pie (9 inch double crust)
2 cups all-purpose flour
3/4 cup shortening
1 teaspoon salt
6 -7 tablespoons water
5 -7 cooking apples (peeled, cored, and sliced)
2 tablespoons lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup sugar
1/4 cup raisins
1 cup brown sugar
2 tablespoons all-purpose flour
1/2 cup pecans or 1/2 cup walnuts (chopped)
1/4 cup butter (melted)
1/4 cup water
2 tablespoons milk
1/2 cup butter (optional)
1 tablespoon water (optional)
1 1/2 cups powdered sugar (optional)
1 teaspoon brandy or 1 teaspoon rum (optional)

Steps:

  • Preheat oven to 400° (you'll reduce to 350°F.).
  • Mix flour, shortening, and salt together, until dough resembles course meal.
  • Add water a little at a time until dough sticks together.
  • Divide dough in half and roll out and line the bottom of a nine inch pie plate.
  • Fill with apples and sprinkle with cinnamon, lemon juice, and nutmeg.
  • Spread 1/2 cup sugar and raisins over apples.
  • Mix brown sugar with flour and spread over whole mixture.
  • Sprinkle with nuts and dot with melted butter.
  • Sprinkle with 1/4 cup water.
  • Roll out remaining dough and seal edges and flute.
  • Brush with milk.
  • Bake at 400° F.
  • for 10 minutes, then reduce to 350° F.
  • and bake for 30 more minutes.
  • May cover edges with foil if they brown too quickly.
  • While pie is baking prepare sauce: In a sauce pan melt butter and mix with water.
  • Remove from heat and mix in sugr and brandy, may add more water if too thick.
  • Serve sauce over pie.

APPLE PIE



Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 6-8 servings

Number Of Ingredients 14

3 pounds mixed apples (such as Golden Delicious, McIntosh and Pink Lady)
2/3 cup sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of ground cloves
Pinch of freshly grated nutmeg
2 1/2 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus more for sprinkling
1 teaspoon salt
1/4 cup vegetable shortening
1 stick cold unsalted butter, cut into 1/2-inch pieces
2 large eggs

Steps:

  • Prepare the filling: Peel, halve and core the apples. Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally, until the firmer apples begin to soften but still hold their shape, 8 to 9 minutes. Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute. Remove from the heat and cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
  • Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 1 egg with 1/4 cup ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Lay out 2 sheets of plastic wrap; divide the dough between the sheets and pat each into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour.
  • Roll 1 disk of dough into a 12-inch round on a floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Add the filling, mounding it slightly, and dot with the remaining 2 tablespoons butter. Chill the pie while you roll the remaining dough into a 12-inch round.
  • Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Beat the remaining egg in a bowl and brush over the top crust; sprinkle with sugar. Pierce the top with a knife a few times to let steam escape. Chill 30 minutes.
  • Preheat the oven to 375 degrees F. Place the pie on a baking sheet; bake until the crust is golden and the filling is bubbly, 55 to 60 minutes. (Cover the edges with foil if they brown too quickly.) Transfer to a rack and cool until set, 2 hours.

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