DEEP DISH APPLE PIE RECIPE
This deep dish apple pie turned out amazing; the best one I've tried! The flaky cream cheese crust seals in all the fantastic bubbly apple cinnamon juices; it's just scrumptious. I got the recipe for the pie crust from my good friend: "The JOY of cooking" cookbook. It's always been a trusted reference for me. I was happy to find a pie crust that doesn't use shortening, but is equal (if not better!) in flakiness, texture and flavor. Your home will smell amazing in the process!
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 2h30m
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together 2 and 1/4 cups flour, 2 Tbsp of sugar and 1/2 tsp salt.
- Cut 1 1/2 sticks of COLD butter and 6 oz of cream cheese into small cubes. Using a pastry blender or 2 knives, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Drizzle 3 Tbsp of cold heavy cream over the dough and cut into the dough with a spatula until the dough forms moist clumps.
- Divide the dough into 2 pieces, press into flat disks, cover tightly in plastic wrap and refrigerate at least 1 hour or up to 2 days.
- Once its fully cooled, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. (Dough rolls out easier without flouring the surface, use pastry scraper to lift rolled out crust). Transfer the dough to a deep dish 9-inch pie plate and refrigerate it. Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you make the fruit filling.
- Combine 9 cups of Granny Smith apples, peeled, cored and sliced 1/4-inch thick with 3/4 cup sugar, 1/3 cup of all-purpose flour, 2 Tbsp lemon juice, 1 tsp ground cinnamon and 1/8 tsp salt in a bowl. Mix well and let the filling stand for 15 minutes, stirring a few times in the process.
- Take your pie dish out of the refrigerator and pour the entire apple filling mixture (juices and all) into the bottom crust and scatter pieces of 2 Tbsp of butter over the top.
- Just before putting on the top crust, brush the edge of the bottom crust with cold water. Trim any excess dough on the edge and fancy up the edge with a flute pattern. To flute, with your index finger and thumb, pinch your other index finger, now imagine there is dough in between both hands. Cut 6 to 8 slits in the top crust to vent the pie.
- Sprinkle top with the mixture of 1/4 tsp of cinnamon and 2 tsp of sugar. Bake apple pie for 15 minutes at 425˚F. If you see your crust browning too quickly, cut a 3-inch hole in the center of a square piece of foil and loosely place over the top of your pie.
- Reduce oven to 350˚F, slip a baking sheet under the pie (I like to line it with foil to catch any drips) and bake another 45 minutes. For the filling to thicken properly, you have to let it cool completely (2 to 3 hours). You can keep the pie for up to 3 days on the counter.
APPLE RED-HOT SLAB PIE
This dessert is my family's absolute favorite because it holds so many memories for us. Red Hots give the filling a color that makes it an instant hit at parties. -Linda Morten, Somerville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 portion is slightly larger than the other. Shape each into a rectangle; cover and refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, in a large bowl, mix sugar, flour and salt. Add apples and Red Hots; toss to coat., On a lightly floured surface, roll out larger portion of dough into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan. Add filling; dot with butter., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal and flute or press with a fork to seal. Prick top with a fork., Bake 50-55 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Serve warm. If desired, top with ice cream.
Nutrition Facts : Calories 349 calories, Fat 18g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 383mg sodium, Carbohydrate 45g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
CINNAMON APPLES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes.
- Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours.
- When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed.
- To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint.
CINNAMON RED HOT APPLE PIE
Pie was one of Grandma's best dishes. This apple pie is made with cinnamon red hots and is just one of her best!
Provided by Kathie Carr
Categories Pies
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Mix apples, sugar and flour. Roll out half of dough; fit into 9-inch pie pan, allowing dough to overlap edges by an inch or so. Turn apple mixture into pastry. Dot with butter and red cinnamon candies. Drizzle on lemon juice.
- 2. If desired roll out remaining dough and cut 1/2-inch strips with pastry wheel. Lay lattice strips across top, weaving over and under if desired. Fold bottom pastry over strips and crimp edges to seal. If you do not wish to make a lattice top crust you may use a standard top pie crust but be sure to make cut outs or large slits in this crust to allow steam to escape while baking.
- 3. Bake at 425 degrees for 45 minutes, or until apples are tender.
RED HOT BAKED APPLES
This is an old fashioned, oven baked dessert that everybody loves. My mom always baked apples, but I added the red-hots because I love them.
Provided by JANIS-RAINEYDAYGIRL
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch square pan.
- Remove and reserve tops of apples. Core the apples, leaving approximately 1/2 inch at the bottom. Arrange in the baking dish.
- In a small bowl, mix together brown sugar, cinnamon red hot candies and cinnamon. Fill each apple with the mixture. Replace apple tops. Sprinkle remaining mixture over the apples.
- Bake uncovered in the preheated oven 30 to 35 minutes, or until apples are tender.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 48.8 g, Fat 0.2 g, Fiber 3.4 g, Protein 0.4 g, Sodium 11 mg, Sugar 39.5 g
CINNAMON RED HOT APPLE PIE
Many years ago, a co-worker of mine used to go apple picking annually and would then bring some apples to me so I could make a pie for him. I got tired of making my same old apple pie and asked him if I could experiment a little bit. He agreed, and this is what I came up with. He was pleasantly surprised (and so was I).
Provided by JackieOhNo
Categories Pie
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Roll out half of pie crust pastry and place into a 9-inch pie plate, trimming edges even with pie plate.
- In small saucepan over low heat, heat lemon juice and cinnamon candies until candies melt. Remove saucepan from heat and stir in honey and cinnamon. Arrange apples in crust and pour the honey mixture over apples; dot with butter.
- Roll out remaining dough. Moisten edges of bottom crust with a little water, then lift top crust onto filled pie plate. Trim pastry edge, leaving a 1-1/2 inch overhang. Fold top edge under bottom crust; flute edge as desired. Cut slits or design in top crust to allow steam to escape while baking. Brush top crust with milk.
- Turn oven down to 350 degrees and bake for 1 hour or until crust is golden brown. Cool and serve.
APPLE PIE I
This is my mother's apple pie. This is the recipe I use all the time and I love it. I also use a dash of nutmeg so if you wish you can put that in too.
Provided by Carol
Categories Desserts Pies Apple Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
- Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
- Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
- Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 42.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 128.1 mg, Sugar 28.5 g
RED CINNAMON APPLE PIE
Make and share this Red Cinnamon Apple Pie recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 50m
Yield 1 pie
Number Of Ingredients 13
Steps:
- Sift flour with salt into mixing bowl; add almonds.
- Cut in shortening. Blend egg and water; sprinkle over flour mixture while stirring with fork until dough is just moist enough to hold together.
- Divide in half; form into balls. Flatten to about 1/2-in. thickness; smooth edges. Roll out one portion on floured surface to a circle 1-1/2 larger than inverted 9-inch pie pan. Fit loosely into pan.
- Cinna-Apple Filling: Combine sugar, pineapple juice and cinnamon candies. Bring to a boil, for 5 minutes.
- Prepare apples; coat with flour. Add sugar syrup; cook over medium heat, stirring constantly, until thickened. Pour into pastry-lined pan.
- Roll out remaining dough. Cut into strips 3/4 inches wide and crisscross over filling to form lattice over top.
- Trim and seal ends. Fold bottom crust over to cover; flute.
- Brush strips with reserved egg white, slightly beaten. Sprinkle with mixture of sugar and cinnamon.
- Bake in hot oven 425 degrees 10 minutes, then at 350 degrees for 25 to 30 minutes until crust is golden brown.
- Makes 1 9-inch pie.
CINNAMON-SUGAR APPLE PIE
Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. -Renee Schettler Rossi, New York, New York
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; 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. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 633 calories, Fat 30g fat (12g saturated fat), Cholesterol 34mg cholesterol, Sodium 169mg sodium, Carbohydrate 90g carbohydrate (62g sugars, Fiber 2g fiber), Protein 4g protein.
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