APPLE CIDER PIE
"Raised on a small farm, I've been cooking for years," writes Elmira Trombetti. She tops fruit filling with a smooth cream cheese layer for a rapid and rich dessert. "I serve it with our family's favorite roast pork dinner," she pens from Paducah, Kentucky.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Pour pie filling into the crust. In a small bowl, beat cream cheese until smooth. Beat in the sour cream and cider mix until light and fluffy. Fold in whipped topping. Pour over pie filling. Chill until set. Just before serving, sprinkle with granola.
Nutrition Facts :
APPLE CIDER CREAM PIE
Steps:
- Roll out Pie Crust. ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes. Preheat the oven to 425°. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 15 minutes, until the crust is barely set. Remove the parchment and pie weights. Cover the edge of the crust with strips of foil and bake for about 15 minutes longer, until the crust is just set but not browned. Press the bottom of the crust lightly to deflate it as it puffs; let cool. Lower the oven temperature to 350°. In a medium saucepan, boil the cider until it's reduced to 1/2 cup, about 10 minutes. Transfer to a bowl and let cool. Whisk in 3/4 cup of the sugar, the sour cream and salt, then whisk in the eggs. Pour the custard into the pie shell without removing the foil strips. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the custard is set around the edge but the center is slightly jiggly. Let the pie cool completely. In a medium bowl, using an electric mixer, beat the heavy cream with the remaining 1/4 cup of sugar and the cinnamon until firmly whipped. Mound the cream on the pie, cut into wedges and serve. SERVE WITH Baked apple slices.
JACKIE'S APPLE PIE CRISP COOKIES
These cookies are ones that will keep you coming back to the cookie jar! If you love Apple Pie or Apple Crisp these little buggers are a piece of Heaven! Great for cookie trays for the holidays too! Cooking time is per sheet of cookies.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375.
- Grease baking sheet with Butter Flavor Crisco.
- Cookies:.
- Combine Butter Flavor Crisco, brown sugar and vanilla in lg. bowl. Beat at medium speed of electric mixer until well blended.
- Combine oats flour, baking soda and salt. Add alternately with water to creamed mixture stirring with spoon. Mix well after each addition. (Mixture will be crumbly, but will hold together when shaped into a.
- small ball) Add additional water if necessary.
- RESERVE 1 cup of crumb mixture for topping.
- Shape remaining dough into 1" balls. Place 2" apart on a greased baking sheet.
- Flatten to 1/8" thickness with floured bottom of glass. Smooth edges.
- Bake at 375, for 5-7 minutes, or until light brown around edges are firm. Remove from oven.
- Cool on baking sheet about 5 minutes.
- Topping:.
- Place 1 measuring teaspoonful of apple filling in center of each cookie. Spread carefully to cover.
- Combine 1 cup reserved crumbs and finely chopped nuts in a small bowl. Toss until mixed.
- Sprinkle over apple filling.
- Return to oven.
- Bake 5 minutes or until topping is light brown.
- Cool 1 minute before removing to cooling rack.
Nutrition Facts : Calories 1820.3, Fat 86.9, SaturatedFat 29.6, Cholesterol 38.3, Sodium 718.8, Carbohydrate 244.1, Fiber 13.1, Sugar 100.6, Protein 20.5
APPLE CIDER CREAM PIE (KAVE & HORTON'S RECIPE ON FOODANDWINE
Delicious combination of cream pie and apple pie. Simpler version uses store-bought pie crust and whipped topping!
Provided by G Garcia
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Bake pie crust according to package directions, let cool.
- In a medium saucepan, boil the cider until it's reduced to 1/2 cup, about 10 minutes. Transfer to a bowl and let cool. Whisk in 3/4 cup of the sugar, the sour cream and salt, then whisk in the eggs.
- Pour the custard into the pie shell. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the custard is set around the edge but the center is slightly jiggly. Let the pie cool completely.
- In a medium bowl, using an electric mixer, beat the heavy cream with the remaining 1/4 cup of sugar and the cinnamon until firmly whipped. ( If you prefer, mound Cool Whip on the pie), Cut into wedges and serve with topping.
- Make Ahead: The pie can be baked and refrigerated for 2 days.
Nutrition Facts : Calories 345, Fat 21.4, SaturatedFat 10.1, Cholesterol 141.2, Sodium 241.9, Carbohydrate 34.6, Fiber 0.2, Sugar 25.6, Protein 4.8
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