PIE BAKED APPLES
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top 1/2 inch from the 4 apples. Using a melon baller or spoon, dig out the insides of the apples and reserve, leaving 1/4 inch flesh next to the skin. Remove the cores and seeds and discard.
- Coarsely chop the scooped fruit and add it to a medium bowl; you should have at least 1 1/2 cups. If not, peel, core and dice the additional apple and add it to the bowl. Sprinkle the lemon juice over top and toss to coat. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt to the bowl and mix. Divide the filling among the hollowed-out apples.
- Roll out the pie crust and using a pastry wheel, cut it into 1/4-inch-thick strips. Brush a light coating of egg wash along the top edge of each apple. Weave the strips into a lattice atop each apple, using the egg wash to adhere (see Cook's Note). Lightly brush the top of each lattice with the egg wash.
- Place the apples in an 8-by-8-inch baking dish. Add 1 inch of water to the bottom of the dish. Cover with foil and bake for 20 minutes. Remove the foil and bake until the crusts are golden brown and the filling is bubbling, an additional 25 minutes. Place the apples on a cooling rack to cool to room temperature before serving.
SIMPLE BAKED APPLES
This is a family standard. We have it at least once a week during the winter. The spices, nuts and raisins can be interchanged or omitted depending upon your tastes. This also serves as a great breakfast, side dish, or dessert.
Provided by MAEVEN6
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
- Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.
- Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.1 g, Cholesterol 1 mg, Fat 3.8 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 5.8 mg, Sugar 20.2 g
MOM'S MAPLE-APPLE PIE
Mom's apple pie might be a cliché, but others have tried and failed to rival my mom's recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat., Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup., Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.
Nutrition Facts : Calories 438 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 295mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 2g protein.
BAKED MAPLE APPLE PIE CUPS
Make and share this Baked Maple Apple Pie Cups recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 375F and spray 8 cups in a muffin pan with nonstick spray. Taking each crescent roll, press into the cup shape of the muffin cups and make sure that you get the dough up the sides as well. It's important to get all of the edges sealed in there!
- Peel and chop the apples into small pieces and mix with the brown sugar, cinnamon, maple syrup, flour and sea salt.
- Spoon equal amounts into the cups.
- Bake for 15 minutes until the edges are browned.
- Serve hot with a little more maple syrup drizzled on top.
Nutrition Facts : Calories 128.3, Fat 1.9, SaturatedFat 0.5, Cholesterol 14.2, Sodium 204.4, Carbohydrate 25.4, Fiber 2.3, Sugar 9.1, Protein 2.9
APPLE PIE CUPCAKES
Super easy-to-make spiced cupcake batter is topped with apple pie filling and baked. Then these pie-meets-cupcake treats are finished with a whipped cream topping.
Provided by Food Network
Time 2h30m
Number Of Ingredients 24
Steps:
- For the apple filling: Toss together the apples, granulated sugar, lemon juice, apple pie spice and salt in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour and stir until it dissolves and the liquid thickens. Remove the skillet from the heat and let the filling cool completely. Divide the filling evenly into 12 little packed mounds within the skillet; set aside.
- For the cupcakes: Position an oven rack in the center of the oven, and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and coat the liners and the top of the tin with cooking spray.
- Whisk together the flour, baking powder, apple pie spice and salt in a medium bowl. In another medium bowl, beat the sugar and eggs with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the lined muffin cups easier.
- Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops of the cupcakes with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which will bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
- For the whipped topping: Beat the heavy cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag with one corner snipped off. Pipe a dollop of whipped topping onto each cupcake (don't completely cover the cupcake) and sprinkle with apple pie spice.
- Copyright 2016 Television Food Network, G.P. All rights reserved
COPYCAT BAKED APPLE PIE POCKETS TO GO RECIPE BY TASTY
Here's what you need: apples, baking powder, butter, brown sugar, cinnamon, nutmeg, salt, puff pastry, egg, parchment paper
Provided by Merle O'Neal
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- Peel and dice apples.
- Stir water and baking powder together in a small bowl.
- Combine the baking powder-water mixture, butter, brown sugar, cinnamon, nutmeg, and salt in a medium-size skillet over medium-high heat. Whisk together until combined and mixture has become thick and bubbly.
- Add apples and stir until they are fully coated and tender.
- Lay pastry out and flatten with rolling pin so that it is about ¼-inch (6cm) thick throughout.
- Preheat oven to 375°F (190°C).
- Slice pastry into 12 rectangles.
- Spoon apple mixture onto top 6 rectangles.
- Dip your finger in water and line the outer rim of each rectangle before sandwiching apple filling between two rectangles. Using a fork, press the sides around each rectangle to seal the filling in.
- Whisk an egg and brush it over the top of each pie then place them on a greased baking sheet.
- Using a knife, make 3 or 4 slits in each pie.
- Bake for 20-25 minutes or until golden brown.
- Fold a rectangle of parchment paper in half horizontally
- Take the bottom corners and fold up ¾ of the way and then ⅔ of the way.
- Flip the rectangle over and fold the left third into the center, taking the right third and folding it into the "wing" created by the middle fold.
- Flip this pocket over and use to hold and travel with an apple pie.
- Enjoy!
Nutrition Facts : Calories 399 calories, Carbohydrate 47 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, Sugar 21 grams
CARAMEL APPLE PIE CUPS
When you want a change from the same old apple pie, these miniature apple pies are a nice alternative.I find the double crust and the smaller size of the pies a good balance for the sweetness of the filling.These are best served warm with a good quality vanilla ice cream.
Provided by Carrie Ann
Categories Pie
Time 1h15m
Yield 12 small pies
Number Of Ingredients 10
Steps:
- Combine apples, sugar, butter,juice, cream, spices, cornstarch and caramels in a skillet.
- Bring to boiling over high heat, stirring frequently, 8-10 minutes.
- Lower heat to medium; cook for another 2-3 minutes.
- Remove from heat.
- Preheat oven to 425 degrees.
- Roll pie crust out to 1/4" thickness.
- Cut out circles just large enough to fit 12 3" diameter muffin cups with a bit of overlap all around the edge.
- Cut slightly smaller circles for lids.
- Press dough on bottoms and up sides of muffin cups overlapping rim slightly.
- Fill each cup with a scant 1/4 cup of filling.
- Brush edges of smaller circles with egg.
- Place smaller circles on top of filled cups; pinch pastry edges together to seal.
- Pierce top of pie cups or cut out with miniature cutters before brushing on egg wash.
- Bake at 425 degrees for 15 minutes or until filling is bubbly.
MAPLE-APPLE PIE
Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
- Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely.
Nutrition Facts : Calories 475, Carbohydrate 61 g, Cholesterol 10 mg, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg
BAKED APPLE PIE DUMPLINGS RECIPE BY TASTY
Here's what you need: golden delicious apples, sugar, cinnamon, unsalted butter, cornstarch, puff pastry, egg white, apple cider, water, sugar, cinnamon, butter, lemon juice
Provided by Jordan Kenna
Categories Desserts
Yield 4 dumplings
Number Of Ingredients 13
Steps:
- Peel apples completely, removing all skin and stems. Halve apples across the middle creating both a top and bottom piece. Using a melon baller remove the core, being careful not to go completely through the bottom. Once the core is removed, continue using the melon baller to carve out the interior of the apple, keeping the small pieces of apple seperate.
- In a small bowl, combine the carved out apple pieces with the white sugar, cinnamon, cornstarch, and softened butter. Mix until apple pieces are evenly coated.
- Lay puff pastry out on a lightly floured surface. With a rolling pin, spread pastry out to make a sheet measuring roughly 9x14 inches (23x36cm). Using the round top of a sauce pan (ideally 6-7 inches (15-17 cm) in diameter), cut 2 circles of pastry out of each sheet and set them aside.
- Preheat oven to 400˚F (200˚C).
- Spoon filling into the hollowed-out core of the apples and place each filled apple in the middle of a round piece of pastry.
- Apply a light wash of egg white to the rim of the pastry and fold toward the center over the apple, crimping the pastry as the edges meet. Continue until all the edges have been brought together. Use your hands to keep shape of the dumpling.
- Once shaped, brush more egg white over the top of each dumpling. Lastly, using a small pairing knife, cut a small vent into the top of each dumpling.
- Bake for 18-22 minutes in a preheated oven, or until pastry is golden brown and filling is bubbling.
- Cider Sauce: While dumplings are baking combine water, apple cider, sugar, and cinnamon in a saucepan and bring it to a boil. Boil for 15 minutes allowing sauce to reduce and become thick.
- Before serving, remove from heat and whisk in the 2 tablespoons of butter and lemon juice.
- Serve by pouring sauce over dumplings while still hot.
- Enjoy!
Nutrition Facts : Calories 1091 calories, Carbohydrate 124 grams, Fat 63 grams, Fiber 5 grams, Protein 11 grams, Sugar 62 grams
CANADIAN APPLE PIE
An apple pie with the sweet delight of maple syrup. Try it with maple walnut ice cream. Yum!
Provided by maplegal
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
- Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
- Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
- Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 382 calories, Carbohydrate 56.2 g, Cholesterol 48.9 mg, Fat 16.4 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 319.9 mg, Sugar 28.1 g
MAPLE-GLAZED APPLE PIE
Even though we've lived in Florida for 3 years, I still feel like a "Vermonter". My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. -Patricia Putnam, Lakeland, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. , In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. , Meanwhile, bring syrup to a gentle boil in a small saucepan. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.
Nutrition Facts : Calories 525 calories, Fat 25g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
EASY APPLE PIE CUPS
We love that these four-ingredient mini apple pies are so quick and easy to make, because they disappear in a hurry!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Unroll 1 pie crust on work surface. With 3 1/2-inch round cutter, cut 6 rounds from crust. Repeat with second pie crust. Press circles into 12 ungreased regular-size muffin cups. Use small (1 1/2- to 2-inch) cookie cutter to cut 12 cutouts from remaining dough, rerolling scraps as needed.
- In small bowl, mix apple pie filling and 1/2 teaspoon cinnamon until well blended. Divide mixture evenly among crust-lined cups.
- Top each muffin cup with 1 cutout. In small bowl, mix sugar and 1/8 teaspoon cinnamon until blended. Sprinkle on tops of cutouts.
- Bake 21 to 24 minutes or until golden brown and mixture is bubbly. Cool completely in pan, about 1 hour. With small knife, loosen edges; remove from pan to cooling rack. Store in airtight container at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Pie Cup, Sodium 125 mg, Sugar 11 g, TransFat 0 g
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