Green Apple Pie Float Recipes

Steps:

• For pastry, mix flour and salt; cut in shortening.
• Add water 1 tbsp at a time, using only enough to make a workable paste (too little will make it crumbly). This pastry, being exceedingly rich, must be handled deftly.
• Roll out pastry and line pan.
• Make 2 (9 inch) shells.
• Thorough chilling before rolling makes pastry easier to handle.
• For filling, line pie pan with one pastry shell and fill with sliced apples.
• Mix and sift dry ingredients over the apples.
• Add water and lemon juice; dot with butter, then top with secondary pie shell.
• Bake at 350 degrees for 45 minutes or until pie filling is done and pie is golden brown.
• If pie crust starts getting too dark before it is done.
• Cover with aluminum foil.
• ENJOY!

Steps:

• Place 2 scoops ice cream in each of 4 glasses. Fill each glass with soda.
• Top each drink with whipped cream and sprinkles.

Steps:

• Preheat oven to 425 degrees F.
• Wash raisins and set aside. In a large bowl combine the tomatoes, apples, lemon rind, lemon juice, and vinegar.
• In a separate bowl, combine the salt, sugar, flour, cinnamon and ginger and mix well.
• Roll out 1 of the pie crusts to fit a pie plate and place in the plate. Set aside.
• Add dry ingredients into the wet ingredients and stir just until combined. Pour into pie shell. Dot top with butter.
• Add top crust and slit the top of pie. Bake 15 minutes, and reduce the oven temperature to 350 degrees F and bake for another 45 minutes.

Steps:

• On a lightly floured surface, roll out 1 disk of pate brisee to an 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.
• Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.
• In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.
• Roll out the remaining disk of pate brisee as in step one. Brush the rim of the bottom crust with the egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
• Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with sugar. Cut 4 vents in the top, allowing the steam to escape.
• Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie with vanilla ice cream, if desired.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Steps:

• Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)
• On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.
• Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.
• Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.
• Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.