ALL-AMERICAN PIE
With apples, cherries and blueberries, this patriotic slab pie even tastes American. If the day doesn't call for stars and stripes, feel free to use any shaped cookie cutters you like for this awe-inspiring potluck dessert. -James Schend, Editor, Taste of Home
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 15 servings.
Number Of Ingredients 30
Steps:
- Combine flour, sugar and salt in a food processor; pulse to combine. Add butter; pulse until crumbly. Transfer mixture to a large bowl. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in two, making one portion slightly larger. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight., For apple pie filling, in a large saucepan, combine apples, 2/3 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat. Cook and stir until apples soften, about 10 minutes. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally., For cherry pie filling, in a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add the cherries, cinnamon, nutmeg and almond extract. Cool to room temperature, stirring occasionally., For blueberry pie filling, in a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. Cool to room temperature, stirring occasionally., Preheat oven to 425°. For crust, on a lightly floured surface roll out larger portion of dough to a 17x12-inch rectangle. Transfer to a 15x10x1-inch baking pan. Press onto the bottom and up the sides of pan. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, about 20 minutes. Remove foil and weights; bake 6-8 minutes longer or until bottom is golden brown. Cool on a wire rack., Meanwhile, roll out remaining dough to a 15x10-inch rectangle. Using a pastry wheel and star cutouts of varying sizes, cut out stars and stripes for decorative topping of flag pie. Bake at 400° until golden brown, about 15 minutes for stripes and 8 minutes for stars. Cool on a wire rack., To assemble, place blueberry filling in 1/3 of crust; fill remaining portion of crust with "stripes" of cherry and apple fillings. Top pie with star and stripe cutouts.
Nutrition Facts : Calories 632 calories, Fat 26g fat (16g saturated fat), Cholesterol 67mg cholesterol, Sodium 24mg sodium, Carbohydrate 97g carbohydrate (55g sugars, Fiber 4g fiber), Protein 5g protein.
OLD-FASHIONED ALL-AMERICAN APPLE PIE
Provided by Jasper White
Categories Fruit Dessert Bake Thanksgiving Apple Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one nine-inch pie
Number Of Ingredients 6
Steps:
- 1. Prepare the pie dough, divide half and roll out each half no more than 1/4 inch thick. Line a 9-inch pie pan with one. Keep lined pan and top crust chilled.
- 2. Preheat the oven to 375 degrees. Peel and core the apples and slice them about 1/4 inch thick. Toss with sugar and cinnamon to taste and with the flour. Fill the pie with the apple slices, mounding them somewhat in the center. Dot with butter. Cover loosely with the top crust, using a little water to seal the crusts together. Crimp the edges. Using a fork or the tip of a knife, make several vents in the top crust.
- 3. Place in the preheated oven and bake for 1 hour or until golden brown. The smell will tell you when it is ready. Serve while still warm.
ALL AMERICAN APPLE PIE
Quick and easy, with a great non-crust topping. Try a variety of apples, mix it up...
Provided by Amy
Categories Desserts Pies Apple Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
- To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
- To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
- Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.
Nutrition Facts : Calories 528.9 calories, Carbohydrate 72.9 g, Cholesterol 30.8 mg, Fat 25.9 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 9.2 g, Sodium 375.7 mg, Sugar 43.1 g
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
ALL-AMERICAN PIE CRUST
When I was her apprentice, Nathalie Dupree spent hours on my baking and pastry education, patiently showing me again and again how to create perfect pie crusts, homemade breads, puff pastry, and rolls, until I had the techniques down cold. She crafted this recipe for beginners: it's an easy crust for novices because it's made in the food processor and because of the combination of butter and shortening. Shortening does not melt as readily as butter does and makes for a more forgiving dough. As Nathalie knew, a beginner's first taste of sweet success in the pastry kitchen can be inspirational. For a double-crust pie, simply double the amounts and divide the dough before rolling out.
Yield makes one 9-inch pie crust
Number Of Ingredients 5
Steps:
- In the work bowl of a food processor fitted with the metal blade, combine the flour and salt, then add the vegetable shortening and butter. Process until the mixture resembles coarse meal, 8 to 10 seconds.
- With the processor on pulse, add enough of the ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Shape the dough into a disk and wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes.
- Flour a clean work surface and a rolling pin. (If making a double crust pie or 2 pie shells, work with one disk at a time, keeping the second disk chilled.) Place a dough disk in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn, and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick.
- Ease the pastry into a 9-inch pie plate. Trim 1 inch larger than the diameter of the pie plate; fold the overhanging pastry under itself along the rim of the plate. For a simple decorative edge, press the tines of a fork around the folded pastry. To make a fluted edge, using both your finger and thumb, pinch and crimp the folded dough. Chill until firm, about 30 minutes.
- To blind bake, see directions on page 64.
AMERICAN APPLE PIE
This is the American Apple Pie.
Provided by Lori Haussy
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
- Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
- Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
- Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 58.9 g, Cholesterol 23.3 mg, Fat 8.8 g, Fiber 3.5 g, Protein 2.8 g, SaturatedFat 2.8 g, Sodium 171.3 mg, Sugar 39.8 g
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- Place apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Let stand until apples release about 1/2 cup liquid, 30 minutes to 1 hour. Drain apple liquid into a small, heavy saucepan. Set drained apples aside. Add butter to pan, and bring to a boil over medium-high; cook, stirring occasionally, until liquid is reduced to about 1/3 cup, 3 to 5 minutes.
- Preheat oven to 425°F. Toss drained apples with cornstarch. Arrange half of apples on bottom of pie shell; drizzle with half of the reduced apple syrup. Arrange remaining apples in overlapping concentric circles on top, starting from outside and working in; drizzle with remaining apple syrup. (The apples will be heaped above the top of pie shell but will sink down during baking.)
- Cut a round of aluminum foil to fit over top of pie; pull edges of foil up and crimp in 3 or 4 places to create a small dome. Tent pie with foil, and bake in preheated oven until apples are tender when pierced with a paring knife, 1 hour to 1 hour and 15 minutes.
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