APPLE BERRY COBBLER
Provided by Kardea Brown
Categories dessert
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Whisk together the flour, baking powder, salt and 1 cup granulated sugar in a bowl. Stir in the half-and-half, mixing just until combined.
- Add the butter to a 9-by-13-inch baking dish, tilting to coat evenly. Pour the batter over the butter in the baking dish, then set aside.
- Bring the berries, brown sugar, lemon juice, cinnamon, nutmeg, apples, 2 tablespoons water and the remaining 1/2 cup granulated sugar to a boil. Cook for 2 minutes more. Pour the fruit and syrup over the batter in the baking dish without disturbing the batter layer.
- Bake until golden brown and puffed on top, 45 to 50 minutes. Let cool slightly before serving.
EASY APPLE BERRY CRUMBLE PIE
With an easy rolled oats crust, this apple-cranberry pie with a crumble topping is quick and delicious.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 48m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F. Lightly spray 8- or 9-inch glass pie plate with nonstick cooking spray.
- In medium bowl, combine oats, flour, brown sugar and baking soda. Add melted butter; mix well.
- Set aside 3/4 cup oat mixture for topping.
- Press remaining oat mixture firmly onto bottom and sides of pie plate.
- Bake 10 to 12 minutes or until light golden brown. Cool slightly on wire rack.
- Using same bowl, stir together pie filling, cranberries, lemon juice and cinnamon.
- Spoon filling over hot crust, spreading evenly. Sprinkle reserved oat topping evenly over filling.
- Bake 18 to 22 minutes or until topping is golden brown.
- Serve warm or at room temperature.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 64.6 g, Cholesterol 38.2 mg, Fat 15.7 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 9.3 g, Sodium 218.3 mg, Sugar 20.9 g
SHEPHERD'S PIE
Shepherd's Pie is one of those classic, traditional comfort foods that reminds me of my childhood. My grandmother used to make it for us all the time. She would use canned vegetables, but this is an updated version with all fresh vegetables, ground lamb instead of beef, and the extra bonus of aromatic rosemary and some horseradish for a kick.
Provided by Seamus Mullen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Mashed potatoes, part 1: Preheat the oven to 400 degrees F. Peel the potatoes, cut them into quarters, place them in a large pot, and cover with plenty of cold water. Add salt, dried chili pepper, and bay leaves. Cover and bring to a boil, then remove lid and reduce to a simmer. Cook all the way through, about 20 minutes. Strain, reserving some water, and discard bay leaf and dried chili.
- Filling: Meanwhile, chop onion, carrots, celery, celery root, rosemary, thyme, and garlic as indicated above.
- Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the lamb and begin to brown. Add mustard, coriander, onions, carrots, celery, celery root, rosemary, and thyme, and combine carefully with a rubber spatula.
- When the vegetables have cooked slightly, add garlic and tomato paste. Mix carefully. Add red wine, reduce heat, and simmer 5-10 minutes, stirring occasionally, until everything is cooked through. Remove from heat and set aside.
- Mashed potatoes, part 2: When the potatoes are done, drain them (reserving some cooking liquid and discarding the bay leaves and dried chili) and return them to the pot. Mash them with a potato masher, then mash in butter, lemon zest, olive oil, and horseradish. Stir in grated Cheddar. Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden and the lamb is hot, about 15 to 20 minutes.
- Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden, about 15 to 20 minutes.
- While the dish is baking, chop the parsley and mint for garnish.
- Assembly: Garnish with parsley, mint, and a drizzle of extra-virgin olive oil. Serve immediately.
BERRY APPLE PIE
Our active family is full of big eaters. So I'm happy for our raspberry patch, our apple orchard and pie recipes like this one. You can substitute frozen berries for fresh.-Heidi Jo Keranen, Bruno, MN
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge., Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts : Calories 419 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 220mg sodium, Carbohydrate 65g carbohydrate (33g sugars, Fiber 4g fiber), Protein 3g protein.
APPLE-BERRY PIE
A wonderful pie brimming with apples and blackberries.
Provided by Hunter StClaire
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
- In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
- Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
- Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 54.1 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 254.9 mg, Sugar 29.6 g
MISS HATTIE'S APPLE PIE
A deep-dish double crust apple pie using Granny Smith apples. Tart and tasty.
Provided by lenoirlady
Categories Apple Pie
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- Shred the apples into a large bowl. Stir in sugar, cinnamon, cloves and nutmeg. Mix well and place in bottom crust. Dot the top with 3 tablespoons butter.
- On a cutting board, place rolled out (or packaged) pie crust. With a leaf or apple cookie cutter, cut shapes from the pie crust. Position the cutouts all over the top of the pie, leaving small spaces between cutouts for the vent holes.
- Bake in the preheated oven for 30 minutes. Remove pie from oven and brush with 3 tablespoons melted butter. Return to oven and bake an additional 15 minutes, or until golden brown. Place a piece of aluminum foil under the pan in case it boils over.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 72.1 g, Cholesterol 22.9 mg, Fat 23.8 g, Fiber 6.1 g, Protein 3.5 g, SaturatedFat 9.3 g, Sodium 298.3 mg, Sugar 46.5 g
APPLE-BERRY CRUMB PIE
This delectable pie saves time and effort because you don't have to roll out a crust or cut up any apples! -Laurie Jonas, Portage, WI
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, combine oats, flour, brown sugar and butter; set aside 3/4 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Bake 13-17 minutes or until lightly browned., In another bowl, combine pie filling, cranberries, lemon juice and cinnamon. Spoon into crust. Sprinkle with reserved oat mixture. , Bake 25-30 minutes or until topping is lightly browned. Cool on a wire rack. Serve with ice cream if desired.
Nutrition Facts : Calories 400 calories, Fat 15g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 140mg sodium, Carbohydrate 65g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.
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