APPLE-CHERRY LATTICE PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
- Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
- Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
- Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
- Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.
FARMHOUSE PORK AND APPLE PIE
I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. -Suzanne Strocsher, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 2 tablespoons drippings. Increase heat to medium-high. Add onions to drippings; cook until tender, 5-7 minutes. Remove with a slotted spoon; drain. Reduce heat to medium., Preheat oven to 350°. Toss pork with flour. Working in batches, brown pork in drippings, adding oil if needed. Remove with a slotted spoon; drain. Remove skillet from heat; discard drippings. Return pork to skillet. Add bacon, onions, apples, sage, salt, nutmeg, and pepper. Stir in cider and water., Bake, covered, until pork is tender, about 2 hours. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Preheat broiler. Drain potatoes. Mash, gradually adding 3 tablespoons butter, enough milk to reach desired consistency and salt and pepper. Spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 in. from heat until topping is browned, about 5 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 467 calories, Fat 22g fat (9g saturated fat), Cholesterol 110mg cholesterol, Sodium 603mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.
APPLE-CHERRY CREAM CHEESE PIE
A layer of sweetened cream cheese topped with a tart fruit filling makes this apple cherry cheese pie popular with family, friends and co-workers. It won the blue ribbon at a local fair. -Donna L. Rettew, Jonestown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
APPLE PIE WITH CHEDDAR CHEESE CRUST
Steps:
- For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
- For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
- Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
- Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
- Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.
APPLE AND TART CHERRY PIE
Categories Fruit Dessert Bake Thanksgiving Apple Cherry Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Position rack in lowest third of oven and preheat to 400°F. Stir first 5 ingredients in large bowl. Mix in apples, dried cherries and preserves.
- Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Cut out small hole from center. Arrange dough over filling. Seal top crust to bottom crust at edge. Trim double overhang to 3/4 inch. Fold under, crimp edge. Brush crust (except edge) with glaze.
- Place pie on baking sheet. Bake until apples are tender; cover crust with foil if browning too quickly, about 1 hour 15 minutes. Cool on rack. (Can be made 1 day ahead. Store at room temperature.)
FARMHOUSE PORK AND APPLE PIE
This is a remarkably tasty dish. Love to cook it in the fall. The combination of apples and pork can't be beat. It may take a little effort, but believe me it is worth it. This is a Taste of Home Recipe. Don't let the length of ingredients fool you, it's really not that bad, just assemble everthing you need first and it will go quickly. Also don't fret if you don't have an ovenproof 12 inch skillet, that just makes it more convient, just tranfer to baking dish.
Provided by Baby Chevelle
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in an ovenproof 12 inch skillet until crisp. Remove with a slotted spoon to paper towels to drain.
- In drippings, saute onions until tender; remove with a slotted spooon and set aside.
- Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed.
- To pork, add bacon, onions, apples, sage,nutmeg, salt and pepper. Stir in cider and water.
- Cover and bake at 325 for 2 hours or until pork is tender.
- In a saucepan, cook potatoes in boiling water until tender.
- Drain, and mash with milk and 3 tablespoons butter.
- Add salt and pepper to taste.
- Remove skillet from oven and spread potatoes over pork mixture.
- Melt remaining butter; brush over potatoes.
- Broil 6 inches from the heat for 5 minutes or until topping is browned.
- Sprinkle with parsley if desired.
Nutrition Facts : Calories 696.6, Fat 47.3, SaturatedFat 18, Cholesterol 139, Sodium 739.4, Carbohydrate 32.1, Fiber 3.6, Sugar 6.4, Protein 34.6
BLACKBERRY APPLE PIE
My mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. -Fran Stanfield, Wilmington , Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges., Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 415 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 238mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
FARM APPLE PAN PIE
You'll find this pie's very convenient for taking to a covered-dish supper, picnic or any event where crowds gather. But be prepared-people always ask for the recipe! -Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. , Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-in. baking pan. , Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. , Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.
Nutrition Facts : Calories 317 calories, Fat 13g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 86mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
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- If using frozen cherries, let stand at room temperature 30 minutes or until partially thawed. Meanwhile, in a mixing bowl stir together the 2 cups flour and the salt. Cut in shortening or lard until pieces are the size of small peas.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. Form each half of dough into a ball.
- On a lightly floured surface, flatten each ball of dough with your hands. Roll out one portion of dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.
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