French Apple Cream Pie Recipes

FRENCH APPLE CREAM PIE

Steps:

• Peel and core apples.
• Slice apples 1/2" thick to make 4 cups.
• In 3 quart saucepan combine 1/2 t Orange peel, orange juice, butter, 2/3 C sugar and spices.
• Bring to a boil and stir until sugar is dissolved.
• Add apples,and cook until translucent.
• Blend water and cornstatch and add to apples.
• Cook until boils and thickens.
• Remove from heat, add lemon juice and cool.
• Whip cream cheese until fluffy and gradually beat in 1/3 C sugar and remaining orange peel.
• Beat in the egg.
• Turn cooled filling into baked crust.
• Spoon whipped cheese mixture evenly over the top.
• Sprinkle almonds and coconut over cheese.
• Bake @350 degrees for 20-25 minutes until set and lightly browned.
• Cool and Chill before serving.

FRENCH APPLE PIE WITH A FROSTING GLAZE TOP

Steps:

• TIP:( Use your favorite baking apples a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
• For the filling*: Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
• For Crust:.
• Combine the flour, salt and sugar, cinnamon in a food processor. Add the butter and shortening, and pulse until mixture forms coarse crumbs. Add 2 tablespoons of ice water to the flour mixture. With the machine running, add additional water, a tablespoon at a time, until clumps form. Mold the dough into two balls, shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.
• On a lightly floured surface, roll out the remaining dough into a 13-inch round. Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, leaving a 1-inch rim of dough. Fold that under and crimp the edges with your fingers or a fork. Slit the top crust with a knife a few times to let the steam escape. Or you can use a refigerated pie crust mix from the store.
• This pie crust is a lot easier to roll after it has chilled for two hours. It then absorbs less flour when rolled. The lemon juice will tenderize the gluten while baking--there is no need for any special precaution in rolling. The large circle of dough can be easily manipulated into the pan by first folding it in four, and then unfolding right in the pan, where the pan provides support. Your recipe directs the filling to be cooked and added to the rolled dough without saying anything about any cooling time. Using a hot filling makes the pastry get soggy in the oven.
• For the filling: Ingredients:.
• TIP:( Use your favorite baking apples - a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
• 1 teaspoon baking soda.
• 1 cup all-purpose flour.
• 2 2/3 cups apple cider reduced * see below.
• 1 to 1-1/2 cup golden raisins seedless raisins soak in about 1/3 cup apple cider about 4 hours or overnight mix untill raisins are plunp. or Combine raisins and cider in a small microwave-safe bowl; microwave at HIGH for 1 minute or so until raisins are plump. Set aside.
• *2 2/3 cups apple cider (reduced to about 2/3 cup) For the filling:.
• Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
• 1. Preheat oven to 350 deg F.
• 2. Combine 1/4 cup butter, white sugar, salt, cinnamon, nutmeg, soda, flour, cider raisins, apples, 1 teaspoon vanilla, and I Add a little lemon juice to enhance their flavor. in the order given. and add the apple cider (reduced to about 2/3 cup) in a bowl mix will, Pour into pie pan.
• 3. The remaining dough, Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, Slit the top crust with a knife a few times to let the steam escape.
• Cover the rim of the crust with foil if it darkens too quickly.
• And my only suggestion here, is to put it on a foil-covered baking sheet may bubbled over the side of the pie plate.
• 4. Bake for 45 minutes at 350 degrees F.
• 5. Cool on a wire rack after cool put it in the refrigerate for about 25-30 minute.
• 6. Ensure the pie is very cool before the glaze is drizzled on. Put it back in the refrigerate so the glaze set up, Now serving time.
• To make frosting Glaze:.
• Vanilla Glaze Yield:1 cup " This is Great on Apple Cookies! as will".
• Ingredients:.
• 1 1/2 cups confectioners' sugar.
• 2 1/2 teaspoons milk.
• 1/8 teaspoon salt.
• 1/4 teaspoon vanilla extract.
• 1 teaspoon butter.
• Directions:.
• 1. Melt the butter and add to rest of ingredients. Mix until creamy.
• I found the glaze a too thick- albeit pretty- when I added the minimal amount of milk. After switching it to tablespoons, it turned out a nice glaze consistency. I also added a teaspoon of cinnamon and poured it over pie.
• NOTE: Golden Delicious apples ARE Not related to Red Delicious, they are Best for snacking and in salads. They are poor as a baking apples.

FRENCH APPLE PIE WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Prepare crust: mix flour, sugar, and salt together in a bowl. Whisk oil and milk together in a separate bowl, then add to the dry mixture. Mix to combine and press into a 10-inch pie plate.
• Prepare filling: mix apples, sugar, flour, and cinnamon together in a large bowl. Place on top of the unbaked crust.
• Prepare topping: Mix flour, brown sugar, and butter in a bowl with a fork until crumbles are formed. Sprinkle on top of apple filling
• Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.

FRENCH APPLE PIE OR IS IT GLAZED APPLE CREAM PIE

Steps:

• 1. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
• 2. Preheat oven to 400*F. In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
• 3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
• 4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
• 5. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
• My Note: I also added a little cinnamon to the glaze which added just the right extra touch in my opinion. Try this- you'll love it. Oh- and warm each slices in the microwave about 25-30 seconds. It's so much better that way! A couple of suggestions: 1) The recipe suggests serving the pie cold, but try it at room temperature, or slightly warm (30 seconds in the microwave should do it) 2) The thinner your apple slices, the better! Try it with pear and/or peach. Adding walnut pieces is a nice variation. Use aluminum foil at the end of baking to keep the crust from getting too brown. A little extra cinnamon or lemon zest in the glaze is good. (I use an extra deep dish, make a lattice top and extra custard and glaze.) Make 2 and hide 1 if you want leftovers. Delicious!

FRENCH SILK PIE

Steps:

• Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.