APPLESAUCE CUSTARD PIE
The little seniors at my center love this pie.
Provided by Cathy Brisco
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.
- Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.
- Bake in preheated oven for 30 to 40 minutes or until set in center.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 39.9 g, Cholesterol 61.8 mg, Fat 12.2 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 161.8 mg, Sugar 31.9 g
LATTICE CRUST APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 7h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
- Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
- Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
- To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
- Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
- Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
- Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
- Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
APPLESAUCE PIE
Found this recipe in one of my Amish cookbooks and made it. It's an easy old fashion pie to make and it's best to eat while still slightly warm.
Provided by Nancy Allen
Categories Pies
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350F. Place your unbaked pie crust in your pie pan and set it aside.
- 2. In a large mixer bowl, beat the eggs until just combined. In a small mixing bowl, whisk together the sugar, flour, and nutmeg. Add the sugar mixture to the eggs and blend. Add the butter, applesauce, vanilla and lemon juice, and combine gently being careful not to overmix; you want to avoid adding to much air to the batter.
- 3. Pour the filling into the pie shell and bake for 45 minutes or until the top of the pie is golden brown and set in the center. Remove from the oven, cool about 30 minutes on a rack, and serve slightly warm.
CHEF JOHN'S CARAMEL APPLE PIE
To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That's how this whole pie is.
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
- Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
- Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
- Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 48.2 g, Cholesterol 22.9 mg, Fat 16.3 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 7.4 g, Sodium 142.4 mg, Sugar 34.8 g
CRANBERRY-APPLE LATTICE PIE
Two favorite fall fruits bring out the best in each other - and rum works its own mellow magic. Few people pass up a piece of this pie. - Adri Barr Crocetti, Sherman Oaks, California
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, mix the flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; wrap. Refrigerate for 30 minutes or overnight., In a small bowl, combine currants and rum; let stand for 20 minutes., Place 3/4 cup cranberries and 1/4 cup sugar in a food processor; pulse until cranberries are coarsely chopped. Transfer to a large bowl. Add the apples, tapioca, lemon juice, lemon zest, cinnamon, remaining sugar and currant mixture; toss to combine. Let stand for 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; if desired flute edge. Place remaining cranberries in spaces between lattice strips., For egg wash, in a small bowl, mix sugar and cinnamon; set aside. In another bowl, whisk egg and milk; brush over lattice top. Sprinkle with sugar mixture., Bake on a lower oven rack at 400° for 25 minutes. Reduce oven temperature to 325°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly., Cool on a wire rack for 30 minutes; serve warm.
Nutrition Facts : Calories 508 calories, Fat 21g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 235mg sodium, Carbohydrate 75g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.
APPLESAUCE PIE
This is DD's favorite pie. The topping makes this pie wonderful. If you are looking for that different dessert to take to potluck, picnics for family gatherings give this a try.
Provided by mommyoffour
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook applesauce, raisins and brown sugar slowly for 20 minutes.
- Add butter and salt.
- Cool.
- Beat eggs and add to mixture.
- Pour into pie shell.
- Bake at 375 for 20 minutes.
- Mix sugar, flour, cinnamon and softened butter with a pastry blender.
- Sprinkle on top.
- Continue to bake another 20 minutes or until golden brown.
- Cool before serving.
Nutrition Facts : Calories 335.4, Fat 7.9, SaturatedFat 4.3, Cholesterol 94.6, Sodium 174.9, Carbohydrate 66.4, Fiber 1.8, Sugar 43.6, Protein 3.5
GRANDMA'S APPLESAUCE PIE
This is one of the recipes I remember most from my childhood. My grandmother always had this on hand for her grandkids who came to visit. It was invented especially for us kids because it had no "chunks" of apple in it. There was no surprise that the adults loved this pie, just as much as we did.
Provided by Fauve
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 8
Steps:
- Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
- Roll out 2 balls of dough until they measure large enough to fit your pie pan.
- Line bottom of 8" pie pan with one of the rolled out pastry pieces.
- Set the other rolled-out dough aside for a bit.
- Bake the shell for 10 to 15 minutes at 375 degrees; set aside.
- In a mixing bowl, combine beaten eggs, applesauce, sugar and seasonings.
- Pour mixture into 8" prepared pie shell.
- Add top pastry to pie and seal edges.
- With tines of a fork, prick holes on top of pie shell to vent.
- Bake at 450 degrees for 10 minutes, then turn oven down to 350 degrees and continue baking 30 more minutes.
- Note: If you like a more custard-y pie, try adding 1/2 to 1 cup of milk to the above ingredients before pouring into the pieshell (use a 9" shell in this case).
APPLESAUCE PIE
Make and share this Applesauce Pie recipe from Food.com.
Provided by Debe6496
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the ingredients.
- Pour into a 9" pie shell and bake in a 350 degree oven or 45 minutes.
LATTICE-TOPPED APPLE PIE
You can't beat my mom's yummy apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. -Anne Halfhill, Sunbury, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes., In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. , On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. , Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 456 calories, Fat 21g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 219mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.
OLD-FASHIONED LATTICE-TOP APPLE PIE
Categories Fruit Dessert Bake Apple Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For crust:
- Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
- For filling:
- Position rack in lowest third of oven and preheat to 400°F. Mix first 6 ingredients in large bowl. Add apples and toss to blend.
- Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.)
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