APPLE POT PIES
A simple, yet delish, apple pot pie. Serve with vanilla ice cream, if you like.
Provided by Angel10
Categories Desserts Pies Apple Pie Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine sugar, cinnamon, butter, and honey in a medium saucepan over medium heat; stir. Mix in apples. Cook until softened, about 10 minutes.
- Meanwhile, cut pie crust into 12 rounds to fit the cups of a cupcake pan and press into cups to make crusts.
- Fill crusts 3/4 full with cooked apple mixture.
- Bake in the preheated oven until crust edges are golden brown and not doughy, 10 to 15 minutes. Let cool before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 52.1 g, Cholesterol 2.5 mg, Fat 11.8 g, Fiber 3.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 184.4 mg, Sugar 34.6 g
APPLE-BOURBON POTPIES
You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
- Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
- On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.
APPLE POT PIE
Make and share this Apple Pot Pie recipe from Food.com.
Provided by Shirl J 831
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the flour and salt; cut in the shortening.
- Add enough water to make a stiff dough.
- Roll the dough out thinly - like noodle dough; cut into 2-inch squares.
- Arrange alternate layers of apples and dough in a heavy-gauge pot, sprinkling each layer of apples generously with sugar to sweeten and cinnamon.
- Adjust the amount of sugar you use according to the tartness of the apples.
- Dot the top layer of pastry squares with butter.
- Pour in the boiling water and cover the pot.
- Cook over low heat for 25 to 30 minutes or until the apples are tender.
- Serve hot or cold with cream.
- Makes 6 servings.
Nutrition Facts : Calories 395.4, Fat 12.9, SaturatedFat 4.7, Cholesterol 10.2, Sodium 79.5, Carbohydrate 66.9, Fiber 3.4, Sugar 31.9, Protein 4.6
APPLE POT PIE
Served warm with a premium ice cream, comfort food to the max. Also lovely served with plain cream. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pare apples, core and cut into eighths.
- Cut shortening into flour and salt; add water to make a stiff dough.
- Roll thinly, like noodle dough, and cut into 2 inch squares.
- Arrange alternate layers of apples and dough in a kettle, sprinkling each layer generously with sugar to sweeten (according to sourness of apples) and cinnamon.
- Dot the top layer of pastry squares with butter; pour in the boiling water and cover.
- Cook over low heat without stirring for 25 or 30 minutes or until apples are tender.
- Serve hot or cold.
Nutrition Facts : Calories 413.4, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 134.5, Carbohydrate 73.7, Fiber 4.6, Sugar 37, Protein 4.8
APPLE PIE
Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Number Of Ingredients 8
Steps:
- Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
- Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
- Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
- Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
- With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
- To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
- With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.
EASY APPLE HAND PIES
Have you ever found yourself walking down the street when suddenly you realized your pie hand was empty? If so, this recipe is for you! A quick little treat when you don't need a whole pie.
Provided by HaddyNae
Categories Mini Pies
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick foil.
- Mix apple pie filling, 3 tablespoons cinnamon, and allspice in a bowl until well combined. Lightly whisk egg and water together in a small bowl.
- Gently unroll each pie crust and cut into quarters; you will have 8 pieces of dough. Put 4 pieces on the prepared baking sheet. Spoon about 1/4 cup filling onto the centers of those pieces, leaving 1/4 inch around the edges uncovered. Cover each filled quarter with a top crust and press the edges together to seal. Roll the edges up and over, and crimp them with a fork. Cut 3 slits for ventilation in the top of each pie with a sharp knife.
- Brush egg wash over top crusts and all edges. Sprinkle tops with cinnamon, sugar, and salt.
- Bake in the preheated oven until golden brown, 15 to 18 minutes.
- Cool on rack for at least 15 minutes before serving.
Nutrition Facts : Calories 619 calories, Carbohydrate 79.9 g, Cholesterol 46.5 mg, Fat 31.3 g, Fiber 7.4 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 542 mg
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