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.
FARMHOUSE APPLE CHERRY PIE
The wining pie in this year's Michigan Living baking contest. The winner's name is Pamela Conrad. I haven't tried this pie yet, but it sounds wonderful. Pinconning, by the way, is a city in Michigan known for its cheese.
Provided by ReeLani
Categories Pie
Time 2h15m
Yield 1 pie
Number Of Ingredients 17
Steps:
- CRUST: Using a pastry blender, mix flour, salt and butter'til ingredients look like a coarse meal.
- Add grated cheese.
- Gradually add drops of ice water and mix'til dough holds together (approx 1/4 cup water).
- Pat dough into a flat circle onto a piece of plastic wrap.
- Cover with wrap and refrigerate at least an hour.
- CRUMB TOPPING: Combine butter and flour with a pastry blender or in a food processor until mixture looks like coarse meal.
- Add brown sugar and oats and combine.
- Set aside.
- FILLING: Preheat oven to 400 degrees (F).
- Roll our pie crust to a 14-inch circle and press into an 8-inch pie plate or tin.
- Beat the eggs and add the sugar, flour, sour cream, lemon rind and juice.
- Add the cherries and apples then mix well.
- Pour filling into crust.
- Bring overhanging pastry up over the filling.
- Bake for 10 minutes.
- Remove from oven, sprinkle crumb topping on the apple filling and return to oven.
- Continue baking 30-35 minutes, until crumb topping is brown and filling is set.
- Chill slightly before serving.
APPLE-CHERRY CREAM CHEESE PIE
A layer of sweetened cream cheese topped with a tart fruit filling makes this apple cherry cheese pie popular with family, friends and co-workers. It won the blue ribbon at a local fair. -Donna L. Rettew, Jonestown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
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 in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., 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 pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; 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., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
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.)
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.
FARMHOUSE PORK AND APPLE PIE
I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. -Suzanne Strocsher, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 2 tablespoons drippings. Increase heat to medium-high. Add onions to drippings; cook until tender, 5-7 minutes. Remove with a slotted spoon; drain. Reduce heat to medium., Preheat oven to 350°. Toss pork with flour. Working in batches, brown pork in drippings, adding oil if needed. Remove with a slotted spoon; drain. Remove skillet from heat; discard drippings. Return pork to skillet. Add bacon, onions, apples, sage, salt, nutmeg, and pepper. Stir in cider and water., Bake, covered, until pork is tender, about 2 hours. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Preheat broiler. Drain potatoes. Mash, gradually adding 3 tablespoons butter, enough milk to reach desired consistency and salt and pepper. Spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 in. from heat until topping is browned, about 5 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 467 calories, Fat 22g fat (9g saturated fat), Cholesterol 110mg cholesterol, Sodium 603mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.
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