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.
APPLE-CHERRY PIE LOAVES
This quick-to-make bread makes great holiday gifts for friends and family! I found this recipe in a folder of magazine and newspaper clippings that I ran across when I was cleaning up my office.
Provided by loof751
Categories Breads
Time 55m
Yield 6 loaves
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Grease bottom and sides of 6 mini loaf pans, 6x3x2.
- In a large bowl combine 3 cups flour, baking powder, cinnamon, salt, and baking soda.
- In another smaller bowl whisk eggs; whisk in 1 1/3 cups brown sugar, applesauce, and oil.
- Add egg mixture to flour mixture and stir until just moistened; batter will be lumpy. Stir in the dried cherries.
- Spoon batter into prepared pans and spread evenly.
- In a medium-sized bowl mix the 1/2 cup flour and 1/4 cup brown sugar. Cut in butter until mixture looks like coarse crumbs. Stir in pecans and chopped apples.
- Sprinkle topping evenly over batter in pans. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on a wire rack.
Nutrition Facts : Calories 824.3, Fat 31.5, SaturatedFat 8.2, Cholesterol 82.3, Sodium 741.5, Carbohydrate 128, Fiber 3.9, Sugar 58.8, Protein 10.4
APPLE LOAF
With a large abundance of apples on hand all year round, here is a recipe that is tender and has a delicate apple flavor.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
- Mix together flour, baking powder, soda, salt and nuts.
- In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
- Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 34.9 g, Cholesterol 51.3 mg, Fat 11.9 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 256.8 mg, Sugar 18 g
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.)
APPLE, DRIED CHERRY AND ALMOND LOAF
Provided by Food Network
Time 1h25m
Yield 12 slices
Number Of Ingredients 13
Steps:
- Put the oats in a bowl, pour over the milk, and leave them to soak for 30 minutes.
- Preheat an oven to 350 degrees F.
- Lightly grease and line the loaf pan with parchment paper, and set aside.
- Sift the flour and baking powder into a bowl. Then, stir in the rolled oats, dried cherries, dried apples, sugar, cinnamon, honey, egg and 3 tablespoons almonds, mixing everything together well. Spoon the mixture into the loaf pan, leveling the top, and sprinkling over the remaining almonds. Bake the loaf until the crust is golden brown and the interior is cooked, about 45 minutes.
- Let it rest shortly in the pan before turning the loaf out onto a wire rack to cool completely. Cut off slices, toast and serve with some fresh ricotta and drizzles of honey.
CHERRY-APPLE LOAF
This is a very old recipe cut out of the paper by my Mom many years ago. I think it is very different from any other bread I have seen. I like to make a confectioner's sugar and milk glaze with some cherry juice over the loaf.
Provided by Carol Junkins
Categories Other Breads
Time 1h
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350 df grease an 8 1/2 x 4 1/2 x 3 loaf pan
- 2. Cream butter and sugar til fluffy. Add eggs one at a time, beating after each. Add grated lemon peel.
- 3. Combine applesauce and milk. Sift dry ingredients together. Add alternately with applesauce mixture to creamed mixture.
- 4. Stir in nut and cherries. Pour into greased loaf dish.
- 5. Bake at 350 degrees about 45-50 minutes or until done. Remove from pan and cool thoroughly.
APPLE-CHERRY CRISP
Make and share this Apple-Cherry Crisp recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Butter an 8-inch square baking dish or pan.
- Combine apples and cherry pie filling in pan.
- Stir together flour, sugar, cinnamon and Raisin Bran in a bowl.
- Add butter and mix well.
- Sprinkle over fruit.
- Bake for 30 to 40 minutes or till apples are tender.
RUSTIC CHERRY APPLE PIE
Make and share this Rustic Cherry Apple Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Pie Crust:.
- In a bowl, stir together flour, sugar and salt.
- Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size.
- Sprinkle vinegar over flour mixture, tossing with a fork.
- Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly.
- Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
- Roll dough into a 12-inch circle.
- Filling:.
- Preheat oven to 375 degrees.
- In a bowl, stir together sugar, cornstarch and cinnamon.
- Add apples to cinnamon sugar mixture and mix thoroughly.
- Add cherries and lemon juice and mix thoroughly.
- Place filling in center of crust, dot with butter.
- Bring pastry up and 2 to 3 inches over the filling, overlap or pleat and gather folds in the dough, gently press together where necessary.
- For Topping:.
- Stir together flour and brown sugar.
- Cut in butter until crumbly, sprinkle over apples and butter.
- Bake 40 to 50 minutes, until crust is golden.
- Remove to wire rack and cool.
CANNED FRUIT PIE FILLING ,BREAD
I have saved this recipe in a box..for years??? I am not sure where it was published but Credit goes to: June Wydan, in Evansville, Ind. I baked it two weeks ago. It is a keeper...plus! Bake one loaf and put the other in the freezer, or share with a neighbor.........Thank you for this nice recipe June...who ever you are.
Provided by Nancy J. Patrykus
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350. Sift together flour, baking soda, salt and cinnamon. Mix oil , sugar, and eggs. Gradually add to sifted ingredients. Stir in vanilla. Fold in pie filling, vanilla and nuts. Pour batter into 2 8x3-3/4 x 2-3/8 inch loaf pans. Bake for 1 hour. turn out on a wire rack to cool.
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- Preheat oven to 375°F. Lightly grease a 15x10-inch baking pan. For filling, stir together the first five ingredients (through cinnamon).
- On a lightly floured surface, unfold one sheet of pastry. Roll pastry into a 15x10-inch rectangle. Transfer to the prepared baking pan. Spread filling over pastry to within 1 inch of the edges.
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- Bake 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden. If needed to prevent overbrowning, cover pie loosely with foil the last 10 to 15 minutes of baking.
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