EASIER THAN APPLE PIE
Make and share this Easier Than Apple Pie recipe from Food.com.
Provided by AnitaL
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.
- Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.
- Bake 20 minutes or until apples are tender. Cool slightly before serving.
Nutrition Facts : Calories 200, Fat 5.3, SaturatedFat 1.7, Sodium 109.8, Carbohydrate 38.2, Fiber 2.1, Sugar 26.5, Protein 1.3
SCRUMPTIOUS APPLE PIE
It's a classic for a reason. Making an apple pie from scratch is so much easier than you might think, especially with this time-tested pastry dough recipe. Just watch for those big smiles when you announce, "We're having apple pie for dessert."
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples. Spoon into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.
Nutrition Facts : Calories 480, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 330 mg
EASIER THAN APPLE PIE
Refrigerator biscuits rolled out and topped with thinly sliced apples, drizzled with sugar and pie spice. Easy to make, easy to eat, and relatively quick baking time. I don't like apple pie because its such a mess, but this I do like. Perfect to take somewhere...
Provided by Random Rachel
Categories Dessert
Time 25m
Yield 10 Apple topped biscuits
Number Of Ingredients 7
Steps:
- Open the biscuits and spread them out evenly on a baking sheet. Smoosh them flat with a large glass.
- Slice the apple as thin as possible, spread 3-4 slices on each biscuit in a decorative fashion.
- Sprinkle the sugar, and spices evenly over apples. Add a dot of butter to the top of each biscuit.
- Bake at 350 for 20 minutes.
- You could drizzle them with a simple glaze if you want them to look fancier.
Nutrition Facts : Calories 105.5, Fat 4.3, SaturatedFat 1.5, Cholesterol 3, Sodium 264, Carbohydrate 15.6, Fiber 0.9, Sugar 6.5, Protein 1.5
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- Preheat the oven to 375 degrees. Prepare a non-stick 8×8 square baking pan by lining it with parchment paper cut 8 inches wide but long enough to hang over two edges of the pan. This will make removing the bars from the pan very easy!
- For the crust, using a stand mixer fitted with the paddle attachment or a hand mixer, place butter, sugars and vanilla in the bowl and beat on medium speed for 2 minutes, or until lightened in color and creamy. Whisk together flour, kosher salt, cinnamon and walnuts and slowly add to the butter-sugar mixture, with the mixer on low speed. Beat until just combined. Scatter two-thirds of the dough into prepared baking pan and press down lightly so that it covers the bottom and 1/2 inch up the sides. Reserve the remaining 1/3 dough for topping. Refrigerate pan for 20 minutes and then remove from fridge and bake for 18 to 20 minutes, until the crust is golden brown. Set aside to cool.
- While crust refrigeration and cooking is happening, prepare the filling. Melt the butter in a large, heavy pot and then add the apples, lemon juice, sugar, cinnamon and nutmeg. Cook on medium-low heat, stirring often, for about 15 minutes. The apples will be tender and most of the liquid will have evaporated. Add the cornstarch in the last minute of cooking and stir until thickened. Remove apples from heat and spread evenly over the baked crust, leaving a 1/2-inch border.
- Smush pieces of the remaining dough with your fingers and scatter evenly on top of the apples (they will not be covered completely). Bake for 25 to 30 minutes, until the topping is browned. Cool, lift out of pan using parchment handles and cut into bars.
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