Southern Ambrosia Apple Pie Recipes

Steps:

• Pour the orange juice into a medium bowl. Peel and core the apples, and then grate them into the orange juice using the large-hole side of the grater. Add the pineapple, coconut and sugar. Mix well, adding more orange juice if the mixture is not juicy enough. Store in the refrigerator until ready to serve. The apples will continue to absorb juice, and orange juice can be added as needed to keep it as juicy as you like. Per Serving: Calories: 254; Total Fat: 7 grams; Saturated Fat: 6 grams; Protein: 2 grams; Total carbohydrates: 51 grams; Sugar: 42 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 7 milligrams

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.

Steps:

• Unroll and stack 2 pie crusts; gently roll or press together.
• Fit pastry into a 9 inch deep-dish pie plate.
• Toss together apples and lemon juice in a large bowl.
• Combine brown sugar, granulated sugar, and next 3 ingredients; sprinkle over apple mixture and toss to coat.
• Spoon into prepared pie crust.
• Unroll and place remaining pie crust over filling.
• Fold edges under, and crimp; cut slits in top for steam to escape. (I also cover the crimped edges of my crust with foil to prevent burning).
• Bake at 450 degrees for 15 minutes. Reduce temperature to 350 degrees, and bake for 30-35 minutes.

Steps:

• Line pastry shell with a double thickness of foil. Bake at 450° for 5 minutes. Remove from the oven; remove foil. Cool pastry shell., In a large saucepan over medium heat, combine the brown sugar, apple juice, butter, cornstarch and salt; bring to a boil. Stir in apples and lemon juice; cook and stir over low heat until apples are crisp-tender, 5-8 minutes. Pour into pastry shell. , In a small bowl, beat the egg, milk, sugar, coconut, vanilla and cinnamon. Pour over apple mixture. Bake at 350° for 40-45 minutes or until mixture is set. Cool on a wire rack. , For topping, in a large bowl, beat the cream cheese and sugar until smooth. Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Cover and refrigerate for 4-6 hours.

Steps:

• Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup.
• Gently press oranges and pineapple between paper towels to remove.
• excess moisture.
• Beat cream cheese mixture at med-high speed of an electric mixer until.
• creamy. Gradually add reserved pineapple syrup and sweetened condensed.
• milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently.
• fold in orange-pineapple mixture and coconut. Spoon filling into.
• crust. Cover; freeze until firm.
• Let pie stand at room temperature 20 minutes before serving. Dollop.
• remaining 1 cup whipped topping on top of pie. Garnish, if desired.

Steps:

• Grate coconut in bowl. Add peeled and sectioned oranges; discard membrane and seeds. Add pineapple, fruit cocktail, apples, bananas, and nuts. Sweeten with sugar, being careful not to add too much as the syrup from the fruit is usually sufficient. Chill before serving. This dessert is pretty garnished with cherries and served in a crystal bowl.