APPLE STREUSEL PIE
This is the first on the dessert table to be devoured at any function or festivity! I made this up from a pie I had eaten at a restaurant years ago. This recipe makes two deep dish pies.
Provided by Lori Jett
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 C).
- Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
- Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
- Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
Nutrition Facts : Calories 777.5 calories, Carbohydrate 92.8 g, Cholesterol 15.1 mg, Fat 44.2 g, Fiber 6.3 g, Protein 6.4 g, SaturatedFat 8.7 g, Sodium 604.6 mg, Sugar 36.3 g
ALMOND COOKIE CUPS WITH SAUTERNES-POACHED APPLES AND FROZEN SAUTERNES MOUSSE
Yield Serves 6
Number Of Ingredients 10
Steps:
- Whisk wine, sugar and yolks in medium-size stainless steel bowl until well blended. Set bowl over saucepan of simmering water (do not allow bottom to touch water) and whisk until thermometer registers 170°F and mixture is thick enough to fall in heavy ribbon when whisk is lifted, about 5 minutes. Remove from over water; whisk until mixture is cool, about 3 minutes. In another medium bowl, whisk cream until medium-firm peaks form. Fold cream into wine mixture in 2 additions. Cover mousse; freeze until firm, at least 4 hours. (Can be made 4 days ahead; keep frozen.)
- Bring wine, water and sugar to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add apples. Simmer until apples are just tender, about 15 minutes. Remove from heat and let stand until mixture is cool, about 45 minutes. Using slotted spoon, transfer apples to plate. Boil syrup until reduced to generous 1/2 cup, about 6 minutes. Return apples to syrup. (Can be made 3 days ahead. Chill. Rewarm over low heat.)
- Place 1 Almond Cookie Cup on each of 6 plates. Fill each with scoop of mousse. Top with apples, syrup and nuts.
SAUTéED APPLE PIE
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Melt butter over medium-high heat in large skillet, preferably not nonstick. (Apples will not caramelize as well in nonstick pan.) Add apples, sprinkle with 3/4 cup sugar, and sauté, turning apples, about 10 minutes, until tender and lightly caramelized. Fold in cinnamon. If you do not have a skillet large enough to hold all the apples, do this step in two stages or in two skillets. Spread cooked apples on a platter to cool.
- Preheat oven to 400 degrees. Divide pastry in two unequal halves; roll out larger portion on lightly floured board, and line pie pan. Spoon in cooled apples. Roll out remaining pastry, and cover pan; seal and crimp edges. Cut several decorative slits in top. Alternatively, top pastry can be cut in strips and used to make lattice.
- Brush pastry with cream, and dust with remaining sugar. Bake about 40 minutes, until pastry is golden. Cool briefly, then serve.
PRAWNS IN AN APPLE SAUTERNES BROTH
This recipe is part of a meal I made at Culinary Communion, with chef Gabriel Claycamp. Culinary Communion teaches cooking and wine classes in the Seattle area in an effort to create a community of food enthusiasts. In each class, we drink wine, laugh, and talk. And, of course, sit down to enjoy the meal we've created together. This dish, the first our class made together, was delicious and surprisingly easy to make! Recipe posted with permission.
Provided by Julesong
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Heat a saute pan over high heat, then add 3 tablespoons olive oil, the onions, and a large pinch of salt, and caramelize the onions, stirring often, until they're brown, about 12 minutes.
- Meanwhile, begin the broth: in a large saucepot over medium high heat combine the stock, Sauternes wine, garlic, shallots, cinnamon, and saffron, and simmer for about 10 minutes to reduce by half.
- Add the carrots to the broth and simmer until just tender, about 5 minutes.
- When the onion begins to caramelize (at about 12 min), add the apples and cook until just tender, about 3 to 4 minutes.
- Add apple/onion mix to the broth, and season to taste with salt and freshly ground pepper; reduce heat to low.
- Peel, de-vein, and season the prawns with salt and pepper.
- Heat a skillet over high temperature, add the 3 tablespoons oil, then add the seasoned prawns; sear on high until just done (pink) but crusty (slightly browned).
- To serve: place a mound of your favorite rich mashed potatoes in the centers of large bowls (you can also use a ring mold) and pool the broth around and over; add the crusty prawns on and around, then garnish with the basil.
- Enjoy!
- Note: we had this with greens and an orange/roasted pepper/chile salad.
Nutrition Facts : Calories 349.3, Fat 14, SaturatedFat 2.2, Cholesterol 261, Sodium 390.3, Carbohydrate 17.8, Fiber 2.4, Sugar 7.8, Protein 37.3
SWISS APPLE PIE
This pie is so quick and easy to fix. You don't have to fuss with a pasty crust...just combine the ingredients and pour into a pie plate.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the egg, sugar and vanilla. Combine the flour, baking powder and salt; stir onto egg mixture just until moistened. Fold in apples and walnuts. Transfer to a greased 9-in. pie plate., Bake at 350° for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 166 calories, Fat 5g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 95mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE AND NECTARINE PIE
A pie to remind you of early fall when the first apples are being harvested but fresh nectarines are still available at the market!
Provided by Amy D. H.
Categories Desserts Pies 100+ Pie Crust Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
- Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
- Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
- Mix corn muffin mix and milk in a bowl. Pour into pie plate.
- Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 63.5 g, Cholesterol 1 mg, Fat 9.4 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 364.8 mg, Sugar 40.4 g
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