5-INGREDIENT APPLE PIE
This straightforward recipe for apple pie is from the vegan chef and cookbook author Chloe Coscarelli. It calls for storebought crusts, so you really can throw it together and have it in the oven in about 15 minutes.
Provided by Tara Parker-Pope
Categories dessert
Time 1h20m
Yield One 9-inch pie
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Lightly grease a 9-inch pie pan.
- Whisk together sugar, flour and cinnamon in a large bowl. Add apples and mix with a large spoon until apples are evenly coated.
- On a lightly floured surface, roll out 1 dough until it is about 1/8 inch thick. Carefully lift the dough and fit it into the prepared pan, letting about 1 inch hang over the sides. Fill the pie shell with the apple filling.
- On a lightly floured surface, roll out the second disc of dough until it is about 1/8 inch thick and cut out eight 1-inch strips. My lattice technique does not require any weaving. Instead, lay four strips horizontally on top of the filling, leaving about 1/2 to 3/4 inch between strips. You may want to use a metal spatula to transfer the dough strips from your work surface to your pie. Lay the remaining four strips diagonally over the first four strips, creating a diamond-like shape between strips. Fold the overhanging dough over the edges of the lattice top. Crimp the dough between your two index fingers to make a decorative border
- Brush the top and edges of the pie crust with nondairy milk and sprinkle with sugar for an extra sweet and crisp top. Bake for 50 to 55 minutes, until the crust is nicely browned.
APPLE PIE BITES
These apple pie bites are fun for kids to make. Simply wrap strips of pastry around apple wedges and shake on some cinnamon-sugar. Then just bake and watch them disappear! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 appetizers.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a small bowl, mix sugar and cinnamon; reserve 1 tablespoon. On a lightly floured surface, unroll pie crusts; roll and trim each to an 8-in. square. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each square into eight 1-in. strips., Cut each apple into 8 wedges; wrap 1 strip of pastry around each wedge, placing sugared side of pastry against the apple., Place on a parchment-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake 13-15 minutes or until pastry is golden brown. Serve warm, with caramel sauce if desired.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized 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.
- Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal 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.
- Make 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.
- In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce 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.
- In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
- Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 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 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. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
APPLE PIE
This is a sweet, tart and delicious apple pie. Guaranteed to please. Be sure to use Granny Smith apples since they work the best.
Provided by Lisa H.
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
- Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
- Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
- Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 56.5 g, Cholesterol 4.4 mg, Fat 16.8 g, Fiber 4.4 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 248.3 mg, Sugar 30.6 g
5-INGREDIENT APPLE DUMP CAKE
Easy-to-make dessert that needs only 5 ingredients!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quarts) glass baking dish with cooking spray.
- In baking dish, mix chopped apples, sugar and cinnamon. Spread evenly in pan. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
- Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving.
Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 30 g, TransFat 0 g
FIVE-SPICE APPLE PIE
Categories Fruit Dessert Bake Thanksgiving Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- For Crust:
- Mix first 3 ingredients in large bowl. Add shortening; cut in using pastry blender or 2 knives until mixture resembles coarse meal with a few pea-size pieces. Mix in enough ice water by tablespoonfuls to form moist clumps. Gather dough. Divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap each disk in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
- For Filling:
- Toss apples and lemon juice in large bowl. Melt butter in heavy large pot over medium heat. Add apples and brown sugar; cook until apples are just tender, stirring occasionally, about 15 minutes. Using slotted spoon, return apples to same bowl. Boil juices in pot until thick, about 15 minutes. Pour juices over apples; cool completely. Mix in flour and five-spice powder.
- Position rack in lowest third of oven; preheat to 375°F. Place baking sheet on rack. Roll out larger dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish; trim overhang to 1 inch, if necessary. Spoon filling into crust. Roll out smaller dough disk to 10-inch round. Drape over filling. Press top and bottom edges of dough together; crimp decoratively. Cut small hole in center of crust. Brush crust with cream. Sprinkle with 1/2 teaspoon sugar.
- Place pie on baking sheet in oven; bake until crust is golden brown and filling bubbles thickly, about 1 hour 5 minutes. Transfer pie to rack and cool. Serve slightly warm or at room temperature.
FIVE-STAR APPLE PIE
This secret of this decadent apple pie is brewing the sweet mixture of brown sugar, cinnamon, nutmeg, butter and apples before putting it in the oven. You'll enjoy having this pie in your cooking arsenal.
Provided by silhouette1920
Categories Pie
Time 1h5m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine apples, brown sugar, water and lemon juice in a pot.
- Cover and cook over medium heat about five minutes or until the apples are just tender.
- Mix flour, granulated sugar, nutmeg, cinnamon and salt and stir into apple mixture.
- Cook, stirring constantly until the syrup thickens- about 2 minutes.
- Remove from heat and stir in the vanilla and butter.
- Heat oven to 425 degrees.
- Prepare pastry.
- Turn the apple mixture into the pastry-lined pie pan.
- Cover with top crust with slits in it; seal and flute.
- Cover the top of the pie with a 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking.
- Bake 40-45 minutes or until the crust is golden brown.
5-INGREDIENT APPLE CRISP
Simple apple crisp is a great fall dessert when apples are ripe. Recipe source: Bon Appetit (September, 1983)
Provided by ellie_
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8-inch round cake pan.
- Combine the oatmeal, brown sugar, and flour in a bowl.
- Cut in butter or margarine with two knives.
- Place apple slices in bottom of prepared pan.
- Sprinkle oatmeal mixture over apples.
- Bake for 40 to 50 minutes or until apples are tender and topping is crisp.
Nutrition Facts : Calories 616.6, Fat 24.6, SaturatedFat 14.8, Cholesterol 61, Sodium 218.1, Carbohydrate 100.4, Fiber 8.5, Sugar 68.6, Protein 4.6
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