CITRUS APPLE PIE
I found this recipe in my early years of cooking, and it's been a favorite of my five children ever since. It's different, zesty and flavorful. I prefer to serve it warm.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, and orange and lemon zest. Stir in juices. Add apples and toss to coat. Stir in eggs. Pour into crust., Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 450° for 15 minutes. Remove foil; reduce heat to 350°. Bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 446 calories, Fat 15g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 216mg sodium, Carbohydrate 74g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.
THE BEST APPLE PIE
We love using a variety of apples in our pie; it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.
Provided by Food Network Kitchen
Categories dessert
Time 10h45m
Yield 10 servings
Number Of Ingredients 17
Steps:
- For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
- To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
- Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
- Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
- Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
- Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)
ORANGE-GLAZED APPLE PIE
I got this out of a TOH cookbook and changed it just a little to suit my tastes. This is my very favorite apple pie recipe.
Provided by Old widow
Categories Dessert
Time 1h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Line a 9 inch pie plate with one of the crusts from the purchased package.
- In a large bowl, combine the sugar, flour, cinnamon and salt.
- Add apples, toss to coat.
- Spoon apple mixture into crust.
- Dot with butter, sprinkle with orange juice.
- Place second crust over filling; trim, seal and flute edges.
- Cut small slits into top crust.
- Bake at 400 degrees for 40-45 minutes or until crust is golden brown and filling is bubbly.
- In small bowl, whisk glaze ingredients until blended.
- Spread over warm pie.
- Cool on wire rack.
Nutrition Facts : Calories 265.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 90.9, Carbohydrate 55.3, Fiber 3.2, Sugar 48.5, Protein 0.7
APPLE-WALNUT CAKE WITH ORANGE GLAZE
I tinkered with a plain apple cake recipe to create this moist, delicious winner. The result: old-fashioned goodness with a heavenly aroma! This cake is the perfect fall treat or holiday dessert, but it's also great as a special breakfast or brunch item. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Coat a 10-in. fluted tube pan with cooking spray; dust with flour, tapping out extra., Beat first six ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; gradually beat into sugar mixture. Fold in apples and walnuts. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 10 minutes before removing to a wire rack; cool slightly., Mix confectioners' sugar, orange zest and enough juice to reach a drizzling consistency. Spoon over warm cake.
Nutrition Facts : Calories 316 calories, Fat 9g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 170mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE PIE GLAZED WITH CIDER SUGAR GLAZE
Thss a delicious Cider sugar glazed pie. I added cider with a simple option for store bought crust if desired. Enjoy!
Provided by Nor Mac
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Place crust dough in to pie pan. Heat oven to 350 degree's.
- 2. peel and slice apples in to 16 slices each. Mix sugar,spices,and flour together. Toss with the apple slices ,and raisins in a bowl.
- 3. drizzle the cider over the apples. Dot with butter. Place top crust on top of it,and crimp edges. Put slits in top of crust to vent for steam. Cover outside of crust with foil. remove foil half way through baking time. Place in oven and bake about 40 -50 minutes, or until apples are tender. Pie is golden brown.
- 4. Making the icing. Combine all ingredients together and stir until blended well. Remove pie from oven. While pie is still hot frost the pie. Cool and serve!
APPLE PIE WITH ORANGE JUICE RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. In large bowl, stir together remaining ingredients. Spoon into crust-lined pie plate. Top with second crust. Crimp edges of the crusts together, removing any excess. Use a cookie cutter with serrated edges to cut holes in top crust to allow steam to escape. Bake 10 minutes. Decrease oven temperature to 350°F. Bake 45 minutes. Cool on cooling rack 30 minutes. Refrigerate 2 hours before serving.
APPLE FRITTERS WITH ORANGE GLAZE
Provided by Melissa Roberts
Categories Hanukkah Kid-Friendly Orange Apple Deep-Fry Candy Thermometer Orange Juice Gourmet Small Plates
Yield Makes about 25 fritters
Number Of Ingredients 18
Steps:
- Make fritters:
- Whisk together flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk eggs, then whisk in milk, melted butter, zest, and vanilla. Add wet ingredients into dry and fold until just combined (do not overmix), then fold in apples.
- Heat 3/4 inch of oil in a 10- to 12-inch deep heavy skillet over medium heat until it shimmers. Drop a little batter into the oil. If it bubbles and rises to the top, the oil is ready. If it browns immediately, reduce heat. (Or use a deep-fat/candy thermometer to heat oil until it registers 375°F.) Using two tablespoons (soup spoons), drop spoonfuls of batter, each containing 2 apple slices, into oil. Working in batches of 5, cook fritters, turning over halfway through, until golden brown, center is just cooked through, and apples are tender, 3 to 4 minutes total. Transfer with a slotted spoon to paper towels to drain. (Make sure oil returns to 375°F between batches.)
- Make glaze:
- Whisk together 1 cup confectioners' sugar with orange juice and vanilla until smooth.
- Dust fritters with some additional confectioners' sugar and drizzle glaze over fritters.
SCOTTISH APPLE ORANGE MARMALADE PIE
This is an easy no-fail apple pie to make, and the crushed gingersnap cookies, marmalade and raisins set this pie apart from the commen everyady version... the middle will thicken up nicely when baked Please use only Granny Smith apples for this....A recipe from Evelyn Herring, Laguna Woods, CA. Prep time does not include preparing the pie pastry.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h
Yield 1 (9-inch) pie
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees, and set oven rack to bottom position).
- Roll out the bottom pastry, then line the 9-inch pie dish with bottom pastry, then place in refrigerator while mixing the apple mixture.
- In a bowl, mix together 1/2 cup plus 2 tablespoons white sugar, cookie crumbs, marmalade, raisins and orange zest.
- Spoon the filling into the pastry crust.
- Roll out the top pastry, and then place on top pressing the crust edges together to seal.
- Crimp edge decorativly (you can also flute the edges if desired).
- Cut a 1-inch hole in center of the top crust.
- In a small cup whisk together the whipping cream and 1 tablespoon sugar, then brush over top crust.
- Bake for about 45 minutes, or until crust is golden and fruit is bubbles thickly (you might want to place the pie on a baking sheet to catch any spills).
- Serve warm.
Nutrition Facts : Calories 3543.5, Fat 137.6, SaturatedFat 36.3, Cholesterol 20.6, Sodium 2583.2, Carbohydrate 568, Fiber 34.9, Sugar 298.8, Protein 32.5
GLAZED APPLE CREAM PIE
A friend who NEVER bakes gave me this recipe recently. I think she's made this pie once a week for the past 6 weeks now! This one is great!
Provided by Kathy
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
- Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
- Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
- Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
- In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
Nutrition Facts : Calories 480.4 calories, Carbohydrate 51.1 g, Cholesterol 41.1 mg, Fat 29.4 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 12.3 g, Sodium 319.1 mg, Sugar 24.6 g
GLAZED APPLE PIE SQUARES
These apple squares are a good change from apple pie since they are glazed and a little bit sweeter. The dough is firm enough that you can eat them with your hands and are best when apples are in season. -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball. , Preheat oven to 350°. Divide dough in half. Roll one portion into a thin 15x10-in. rectangle. Transfer to the bottom of an ungreased 15x10x1-in. baking pan. Sprinkle with cornflakes. , In a large bowl, combine apples, 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg; toss to coat. Spoon over crust. , Roll remaining dough into a thin 15x10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake 45-50 minutes or until golden brown. , For glaze, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.
Nutrition Facts : Calories 209 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 183mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
ORANGE-GLAZED APPLE PIE
MY FAVORITE APPLE PIE. I LIKE LOTS BUT THIS IS MY FAVE... EASY TO MAKE AND IT FREEZES UP GREAT. SO WHEN APPLE SEASON IS IN MAKE A BUNCH AT ONE TIME AND STICK EM IN THE FREEZER.
Provided by theresa dibert
Categories Pies
Time 45m
Number Of Ingredients 13
Steps:
- 1. IN A LARGE BOWL, COMBINE SUGAR, FLOUR, CINNAMON AND SALT. ADD APPLES AND RAISINS; TOSS TO COAT. LINE A 9 IN. PIE PLATE WITH BOTTOM PASTRY, TRIM TO 1 IN. BEYOND EDGE OF PLATE. SPOON APPLE MIXTURE ONTO CRUST. DOT WITH BUTTER; SPRINKLE WITH ORANGE JUICE.
- 2. ROLL OUT REMAINING PASTRY TO FIT TO OF PIE. MAKE CUTOUTS WITH SMALL COOKIE CUTTERS, OR CUT SLITS.PLACE ON TOP OF FILLING. TRIM, SEAL AND FLUTE.
- 3. BAKE AT 400 DEGRESS 40-45 MINUTES, OR TILL GOLDEN BROWN AND BUBBLY.
- 4. WHISK ALL GLAZE INGREDIENTS IN SMALL BOWL TILL BLENDED. SPREAD OVER WARM PIE. COOL ON WIRE RACK.
- 5. BY-BY PIE
GLAZED APPLE PIE
This is Grandma's pie recipe. I have never tasted anything as good as this! Golden delicious apples are good to use.
Provided by Indiana Nurse
Categories Pie
Time 1h15m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a small bowl, combine sugar, flour, cinnamon, and salt.
- Blend.
- In a large bowl, combine apples, and sugar mixture.
- Stir until all slices are coated with sugar.
- Spoon into pie shell.
- Sprinkle with 2 T.
- orange juice and dot with butter.
- Cover with top crust.
- Bake 50 minutes.
- Mix glaze and spoon over pie while still hot.
Nutrition Facts : Calories 1630.3, Fat 24.4, SaturatedFat 14.8, Cholesterol 61.1, Sodium 462.3, Carbohydrate 366, Fiber 14.4, Sugar 330.8, Protein 3.9
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