TRIPLE-APPLE PIE
Showcasing apples in three forms, Louise Piper's mouthwatering pie scored high with judges at the Iowa State Fair. "It won the blue ribbon in the Double Crust Apple Pie class in a contest sponsored by Iowa Fruit and Vegetable Growers," says Louise, of Rolfe, Iowa. "It's my own original recipe, plus I used my homemade apple jelly in the pie."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the apples, cider and jelly. Combine the sugar, flour, tapioca and salt; add to apple mixture and toss gently to coat. Let stand for 15 minutes. , Meanwhile, line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 75g carbohydrate (44g sugars, Fiber 2g fiber), Protein 2g protein.
TRIPLE APPLE PIE
Make and share this Triple Apple Pie recipe from Food.com.
Provided by drhousespcatcher
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine apples, cider and jelly. Combine sugar, flour, tapioca and salt; add to apple mix and toss gently to coat. Let stand 15 minutes.
- Line a 9 inch pie plate with your crust. Tirm even over edge. Add filling. Dot with butter. Roll out rest and place over filling. Trim. Seal. Flute. Cover edges loosely with foil. Cut slits in crust.
- Bake at 400F for 20 minutes. Remove foil and bake 30 to 35 minutes longer or until crust is golden and filling bubbly.
- Cool on wire rack.
Nutrition Facts : Calories 226.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 78.1, Carbohydrate 51.8, Fiber 2.3, Sugar 43.3, Protein 0.6
TRIPLE BERRY APPLE HAND PIE
Steps:
- HEAT oven to 400 degrees F. Coat large cookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on cookie sheet. Score lightly with a knife to divide into 6 equal wedge shapes. Roll out other half of dough into an 11-inch circle.
- STIR together preserves, cornstarch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons in center area of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar.
- BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.
TRIPLE-BERRY CRUMB PIE
Berries and hazelnuts are plentiful in our Pacific Northwest-so ingredients for this treat are often at my fingertips. I like to freeze a couple of pies to enjoy in winter. -Katherine Barrett, Bellevue, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, combine flour, hazelnuts and 1/2 cup sugar; cut in butter until crumbly. Set aside 1-1/2 cups crumb mixture for topping. Press remaining mixture onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate., Place berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture., Bake 55-60 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.
Nutrition Facts : Calories 480 calories, Fat 26g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 123mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 5g fiber), Protein 6g protein.
LATTICE-TOPPED TRIPLE-CHERRY PIE
Provided by Jeanne Thiel Kelley
Categories Fruit Dessert Bake Fourth of July Cherry Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Strain syrup from Morello cherries into measuring cup. Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend. Combine remaining strained Morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan. Cover and simmer over medium-low heat until cherries are plump, about 10 minutes. Uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer. Discard cinnamon stick, nutmeg, and star anise. Add Bing cherries and sugar and stir over medium-low heat until sugar dissolves; increase heat to medium and simmer until fresh cherries are tender when pierced with sharp knife, about 5 minutes. Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes. Transfer pie filling to medium bowl and cool completely. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
- Position rack in bottom third of oven and preheat to 400°F. Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Spoon cooled filling into crust. Roll out second pie crust disk on lightly floured surface to 13x10-inch rectangle. Cut dough rectangle lengthwise into 3/4-inch-wide strips. Arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired. Brush bottom crust edge lightly with cream and press dough strips to crust to seal. Trim any overhang from dough strips. Turn dough edge of bottom crust up over dough strips, pinching gently to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream.
- Place pie on rimmed baking sheet and bake until crust is golden brown and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool to lukewarm, about 2 hours.
- Serve pie lukewarm or at room temperature with vanilla ice cream.
TRIPLE BERRY APPLE HAND PIE
Make and share this Triple Berry Apple Hand Pie recipe from Food.com.
Provided by Orchards Finestreg
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven to 400°F Coat large cookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on cookie sheet. Score lightly with a knife to divide into 6 equal wedge shapes. Roll out other half of dough into an 11-inch circle.
- STIR together preserves, cornstarch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons in center area of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar.
- BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.
GRANDMA'S IRON SKILLET APPLE PIE
This three-layer apple pie is a Southern favorite!
Provided by T L Dixon
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
- Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.
- Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.
Nutrition Facts : Calories 734.3 calories, Carbohydrate 107.8 g, Cholesterol 49.1 mg, Fat 33.7 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 17.1 g, Sodium 396.4 mg, Sugar 69.8 g
TRIPLE BERRY PIE
It only seems fitting to make a pie for Pi Day, right? Celebrate with a mixed berry treat that's decorated with the Pi symbol. It's nicely tart but still sweet as pie, and once cooled it slices perfectly every time.
Provided by Lasheeda Perry
Categories dessert
Time 2h20m
Yield One 9-inch pie
Number Of Ingredients 12
Steps:
- Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
- Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
- To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
- Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
- Add the lemon juice to the bowl of berries and gently toss until incorporated.
- Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
- Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
- Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
- Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.
TRIPLE CRUNCH APPLE SALAD
This salad is made extra crunchy with fresh apples, celery and toasted hazelnuts.
Provided by Barrett
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium-sized bowl, combine apples, celery, dates, and orange juice. Stir well to coat evenly.
- In a separate bowl, whisk together sour cream, mayonnaise and whipped topping. Pour over apple mixture and blend until thoroughly mixed.
- Chill for several hours. Add nuts just before serving.
Nutrition Facts : Calories 340 calories, Carbohydrate 42 g, Cholesterol 14 mg, Fat 19.7 g, Fiber 7.2 g, Protein 4.5 g, SaturatedFat 5.3 g, Sodium 48.9 mg, Sugar 30.4 g
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TRIPLE-A APPLE PIE RECIPE | EATINGWELL
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Category Diabetic Pie RecipesCalories 163 per servingTotal Time 1 hr 55 mins
- Oil Pastry: In a medium bowl, stir together all-purpose flour, whole wheat pastry flour or whole wheat flour, and salt. Add milk and oil all at once to the flour mixture. Stir lightly with a fork until all is moistened. Form into a ball. Cover and set aside.
- In a very large bowl, combine brown sugar, flour, and apple pie spice. Add apple slices, pear slices, and apricot slices or blueberries. Toss gently to coat. Transfer fruit mixture to a 9-inch pie plate.
- On a floured surface, use your hands to slightly flatten the pastry. Roll dough from center to edge into a circle about 12 inches in diameter. Cut 5 to 6 slits on top of crust. To transfer pastry,** wrap it around the rolling pin. Unroll pastry atop fruit mixture. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
TRIPLE-APPLE PIE RECIPE | COOKING LIGHT
From cookinglight.com
Servings 10Calories 295 per servingTotal Time 2 hrs
- Preheat oven to 375°F. Roll 1 dough into a 13-inch circle on a floured surface; fit into a 9-inch pie plate coated with cooking spray.
- Chill until ready to use. Heat sugar, butter, 1 tablespoon water, and salt in a skillet over medium-high; cook 1 minute, stirring constantly.
- Stir in milk and vanilla. Bring to a boil, and cook, stirring constantly, until thickened, about 1 minute.
- Remove from heat; let stand 10 minutes. Combine grated apple and 1 tablespoon flour in a bowl.
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