SWEET APPLE PIE
By pairing apples and candy, I came up with this creation#151;a kind of toffee apple in a pie crust!. A stay-at-home mom of five, I enjoy cooking, canning, baking, crafting and volunteering as a scout leader and religion teacher.
Provided by Taste of Home
Categories Desserts
Time 55m
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, cinnamon, nutmeg and salt; add apples and toss to coat. Stir in toffee bits. Pour into crust. Dot with butter., Roll out remaining pastry to fit top of pie; make decorative cutouts in the pastry. Place pastry over filling. Trim, seal and flute edges. Top with cutouts; brush top pastry with cream if desired. Cover edges loosely with foil., Bake at 425° for 30 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 560 calories, Fat 27g fat (12g saturated fat), Cholesterol 28mg cholesterol, Sodium 418mg sodium, Carbohydrate 78g carbohydrate (48g sugars, Fiber 2g fiber), Protein 3g protein.
HOT APPLE PIE
An adult cocktail from webtender. This is like a cocktail flambe.It might take a couple of times to get this to light... if you are sober. If you've already had a few just consider it a warm apple pie and forget the match!
Provided by cookiedog
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Fill a shot glass half full with the Bailey's and the rest of the way with the Goldschlager. Mix with toothpick.
- Then sprinkle a bit of cinnamon on the top and light it with a match (it may take a couple of tries to get it to stay lit). Let it burn for a few seconds and gently blow out the flame being careful not to splash the drink out of the glass. Then, drink!
Nutrition Facts : Calories 50.9, Fat 2.4, SaturatedFat 1.5, Cholesterol 9, Sodium 14.3, Carbohydrate 3.2, Sugar 3.1, Protein 0.4
SWEET APPLE PIE
Make and share this Sweet Apple Pie recipe from Food.com.
Provided by mel johnson
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Preheat oven 425 degrees Fahrenheit (220 degrees C).
- Spray deep dish pie plate with cooking spray. Line with one pie crust.
- Combine white sugar, light brown sugar, flour, lemon, and cinnamon in a bowl and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
- Spoon apple mixture into pie crust.
- Place second piecrust on top of filling, and trim edges.
- Lightly glaze top of pie with a beaten egg, then sprinkle with a little granulated sugar.
- Bake until golden brown, about 35 to 40 minutes.
- Place on a wire rack and cool 30 minutes.
Nutrition Facts : Calories 2554.5, Fat 76.3, SaturatedFat 19.1, Cholesterol 211.5, Sodium 1207.2, Carbohydrate 468.8, Fiber 29.2, Sugar 309.4, Protein 26.5
WARM APPLE PIES
Steps:
- Preheat the oven to 350 degrees F.
- Warm the tortillas in a microwave to make them pliable. Spread each tortilla with 1 tablespoon of peanut butter. Divide the apple filling between the 4 tortillas. Fold in sides and then roll up each tortilla. Transfer to an ungreased baking sheet and make a couple of slashes in the top to allow the steam to vent. Sprinkle the tops of tortillas with 1 tablespoon sugar and bake until lightly browned, about 10 minutes. Remove from the oven and put the tortillas on a serving platter.
- In a small bowl, whisk together the cream cheese, milk, powdered sugar, and pumpkin pie spice. Brush on the apple pies and serve.
HOT TODDY APPLE PIE
If you love a cozy hot toddy, this apple pie is for you! We poached the apples in a warm whiskey, lemon and honey mixture to soak up all the delicious flavors, then simmered down the poaching liquid into a scrumptious, sticky hot toddy caramel sauce for stirring into the filling and drizzling on top.
Provided by Food Network Kitchen
Categories dessert
Time 6h35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse to pea-size pieces. Add the whiskey and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
- For the hot toddy apple filling and caramel: Add the granulated sugar and 4 cups water to a large pot. Cook over high heat until the sugar is dissolved, about 2 minutes. Stir in the whiskey, honey, lemon juice, cloves and cinnamon sticks. Bring to a boil. Stir in half of the apples and bring back to a boil, then reduce to a simmer over medium-low heat. Cook, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Use a slotted spoon to transfer the apples to a large bowl. Add the remaining apples to the poaching liquid and repeat the poaching process. When all the apples are in the bowl, add the ground cinnamon and ginger and stir to combine. Set aside to cool.
- Make the hot toddy caramel: Remove the cinnamon sticks and cloves from the poaching liquid and bring to a boil over high heat. Cook, whisking occasionally, until the mixture is syrupy and reduced to about 1 1/4 cups, 30 to 35 minutes. (It may bubble up, so keep an eye on it.) Add the heavy cream and 2 tablespoons of the butter and cook, whisking constantly, until the butter is melted and the mixture is slightly thickened, about 2 minutes. Stir 2 tablespoons of the hot toddy caramel into the bowl with the apples and let cool completely.
- Transfer the remaining hot toddy caramel to a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
- Spoon the apple filling into the prepared pie crust and dot with the remaining 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold it under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
- Position an oven rack in the lower third of the oven, put a baking sheet on the rack and preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.
- Reheat the caramel sauce before serving and drizzle over each slice.
LIQUID HOT APPLE PIE
A wintertime beverage that tastes just like apple pie! It can be served warm or cold.
Provided by MMINDY
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 1h15m
Yield 28
Number Of Ingredients 6
Steps:
- In a large pot, combine the apple juice, ginger ale and brown sugar. Bring to a simmer and cook for 20 minutes. Cool to room temperature. Stir in the whiskey and spiced rum and let stand for 1 hour. Pour into 1 gallon jugs or containers and place a cinnamon stick in each one. Cover and store until serving. This can be served warm, but don't heat too much or the alcohol will burn off.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 30.6 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 15.2 mg, Sugar 29.1 g
ULTIMATE APPLE PIE
Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.
Provided by Angela Nilsen
Categories Dessert, Dinner, Treat
Time 2h30m
Number Of Ingredients 9
Steps:
- Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
- For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
- After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
- Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.
Nutrition Facts : Calories 695 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.79 milligram of sodium
HOT APPLE PIE SIPPER
If you love apple pie, this tasty beverage was created just for you. The ice cream batter gives the sweet cider a smooth creamy texture. Make it an adult drink by stirring in a little brandy. -Connie Young, Pony, Montana
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter, brown sugar and spices until light and fluffy. Beat in ice cream. Cover and freeze until firm., For each serving, place 1/3 cup ice cream mixture in a mug; add 2/3 cup cider. Stir in brandy if desired.
Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 111mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
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