Appleberry Juice Recipes

Steps:

• Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill 30 minutes.
• Position a rack in the lower third of the oven and preheat to 350 degrees F. Line the dough with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Peel the apples; cut into 1/2-inch pieces. Toss with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until slightly softened, 10 to 12 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, 2 minutes. Remove from the heat and fold in the berries; let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• While the filling cools, make the topping: Whisk the flour, granulated sugar, baking powder, baking soda, nutmeg and salt in a large bowl. Cut in 3 tablespoons butter with your fingers until it is in pea-size pieces. Add the buttermilk; stir with a wooden spoon to make a shaggy dough.
• Spoon the filling into the crust; dot with the remaining 1 tablespoon butter. Drop large spoonfuls of the topping over the filling and sprinkle generously with turbinado sugar. Place the pie on a rimmed baking sheet. Transfer to the oven and bake until the topping is golden, 50 minutes to 1 hour. (Cover the pie with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.

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.

Steps:

• Make the crust: Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Add the cream cheese; pulse a few more times until the dough just comes together. Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Peel the apples and slice about 1/4 inch thick; toss with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself. Add the filling. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips. Brush the strips with some of the beaten egg. One at a time, twist the strips of dough and, working from the center of the pie outward, arrange the strips on the pie to make one continuous coil.
• Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbling, 50 to 55 more minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.

Steps:

• Preheat the oven to 350 degrees F. Butter a 1 1/2-quart baking dish. Toss the apples, blackberries, granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, the lemon zest and juice, flour and 4 tablespoons melted butter in a large bowl.
• In another bowl, combine the cones, brown sugar, the remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the almonds, salt and the remaining 4 tablespoons melted butter.
• Pour half of the apple-berry mixture into the prepared baking dish. Scatter half of the cone mixture on top. Spread the remaining apple-berry mixture on top, then sprinkle with the remaining cone mixture. Bake until the apples are soft and the topping is golden brown, 40 to 45 minutes. Transfer the dish to a rack and let sit 10 minutes before serving. Top with ice cream or whipped cream, if desired.

Steps:

• Pour the wine and apple juice into a large saucepan and add the sugar, cinnamon stick and star anise. Heat gently, stirring once or twice, until the sugar has dissolved, then continue heating gently for another 15 minutes.
• Just before serving, swirl in the Curaçao or Cointreau, throw in the frozen fruits and add the apple slices.

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Peel the apples with a potato peeler, quarter them, cut out the cores, then chop up.
• Tip the apple into a bowl with the cinnamon and 1 tbsp sugar. Squeeze the juice from the halved orange and add to the bowl, too.
• Add the berries to the bowl and mix everything together. Tip the fruit mixture into the baking dish and pat it down.
• Chop three-quarters of the butter into small pieces. Put it in a bowl with the flour. Use your fingers to pinch and rub the butter into the flour.
• Stir the oats and the rest of the sugar into the flour mixture, then sprinkle it on top of the apple and berries in the baking dish.
• Dot the rest of the butter over the crumble. Ask a grown-up to put it in the oven for 40 mins or until the apple is cooked. Eat with ice cream or custard.

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.

Steps:

• fill glass with ice.
• add 2 oz blueberry (more or less depending how strong u want it).
• add apple juice to fill and mix!