APPLE PIE
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , 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 even with rim. Add filling; 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. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE HAND PIES
Make a batch of apple hand pies and freeze them, uncooked, for a later date. Spiced with cinnamon and nutmeg, they're encased in a golden shortcrust pastry
Provided by Liberty Mendez
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Tip the apples, brown sugar, cinnamon, nutmeg and butter into a saucepan set over a medium heat and simmer, stirring occasionally for 6-8 mins until the apples are soft. Tip the mixture into a bowl and leave to cool.
- Meanwhile, unroll the pastry with a short side facing you. Cut in half lengthways so you have two long rectangles, then cut each into five smaller rectangles, so you have 10 in total (they should be 12 x 7cm).
- Once the spiced apple mixture has cooled, toss with the cornflour. Spoon into the middle of half the pastry rectangles, leaving the remaining five empty. Brush some of the beaten egg over the exposed pastry around the apples, then carefully place the plain pastry rectangles on top of the filling. Press down around the sides so the filling is encased. Crimp the edges using a fork to seal, then use the tip of a knife to lightly cut three lines across the top of the pies so that steam can escape during cooking.
- Arrange the pies on a baking sheet lined with baking parchment and brush all over with more of the beaten egg. Chill for at least 30 mins in the fridge or 10 mins in the freezer. At this stage, the pies can be chilled for up to 24 hrs or individually covered and kept frozen for two months.
- Heat the oven to 200C/180C fan/gas 6. Brush with more of the beaten egg, sprinkle with the demerara sugar and bake for 15-20 mins, or until the pastry is golden (add another 10 mins if baking from frozen). Once baked and cooled, will keep in an airtight container at room temperature for up to three days.
Nutrition Facts : Calories 454 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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