SPLENDALICIOUS APPLE PIE
I love to experiment so tried this pie with Splenda and Splenda brown. My husband will eat half the pie if I didn't stop him in one seating. This is a pie that I use to make with sugar so it works either way. Now I usually just make it with Splenda. I prefer the fresh apples since they are so easy to get and don't take that much...
Provided by Brenda Newton
Categories Pies
Time 55m
Number Of Ingredients 8
Steps:
- 1. Place one refrigerated pie crust in greased pie plate. Peel, cut, and core apples. If using a apple cutter/corer cut up wedges into small slices. If not you need to cut the apples like making potato salad into small pieces. Place apples into uncooked shell.
- 2. In small bowl mix, sugars or Splenda and Splenda brown, flour, cinnamon, nutmeg. Sprinkle over the apples trying to cover all of them. Take butter out of freezer and shave thin slices over the mixture using the 2 tbsps. Place second pie crust over apples and press the edges together. You can cut criscrosses or some other design in the edges to fancy it up, but you need to use knife to make cuts in the top of the crust to vent. You can also cut the second crust into strips and place on top criscrossing the strips. I place a cookie sheet under dish to catch any spillage or a piece of tin foil on bottom of oven. Bake at 375 for 35-40 minutes or until crust is good and done. Cool. Cut into 8 slices and serve with or without ice cream.
- 3. I have calculated the points for Weight Watchers and it is 7 points per slice. Ice Cream points not included. I have also made this pie with sugar and dark brown sugar and it is cup for cup.
APPLE PIE
Kids will love to help make and eat this comforting, classic fruity pudding with homemade shortcrust pastry
Provided by Good Food team
Categories Dessert, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine. Using your fingers, mix together until the mixture resembles breadcrumbs.
- Add about 3 tbsp cold water - 1 tbsp at a time - to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.
- While the pastry is chilling, core the apples, then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp water.
- Roll out the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like) and press the pastry edges onto the dish to create a seal.
- Make a small cut in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.
- Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.
Nutrition Facts : Calories 527 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
APPLE PIE
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , 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 even with rim. Add filling; 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. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
OLD FASHIONED APPLE PIE
Apple pie ...so American, so delicious. A true classic. Enjoy!
Provided by Arletta
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
- Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.
Nutrition Facts : Calories 402 calories, Carbohydrate 61.4 g, Cholesterol 7.6 mg, Fat 17.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 373.5 mg, Sugar 35 g
CLASSIC APPLE PIE
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they're piled in the crust, ensuring that they're tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn't conduct heat as well as metal, so the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
- In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
- Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
- Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
- On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
- Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
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
ULTIMATE APPLE PIE
Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.
Provided by Angela Nilsen
Categories Dessert, Dinner, Treat
Time 2h30m
Number Of Ingredients 9
Steps:
- Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
- For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
- After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
- Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.
Nutrition Facts : Calories 695 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.79 milligram of sodium
OLD-FASHIONED APPLE PIE ( SPLENDA )
Make and share this Old-Fashioned Apple Pie ( Splenda ) recipe from Food.com.
Provided by Vino Girl
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F
- Place one crust into a 9-inch pie pan.
- Place sliced apples into a large mixing bowl and set aside.
- Combine Splenda, cornstarch, cinnamon, nutmeg and salt in a small bowl.
- Sprinkle mixture over apples and toss.
- Spoon apple mixture into piecrust.
- Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
- Bake for 40-50 minutes or until the top crust is golden. Serve warm or chilled.
Nutrition Facts : Calories 306.4, Fat 15.8, SaturatedFat 3.9, Sodium 281.6, Carbohydrate 39.5, Fiber 3.6, Sugar 11.5, Protein 3.2
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Cuisine Fall Flavors Recipes, PiesTotal Time 1 hr 30 minsCategory Splenda® Allulose SweetenerCalories 190 per serving
- Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add 1/4 cup ice-cold water, and pulse the processor 5 times. Keep adding water, 1 tablespoon at a time, until the dough begins to gather into larger clumps, processing as you go.
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- Add sliced apples to a medium bowl. In a small saucepan, stir together cornstarch, sweetener, cinnamon, cloves and salt. Add water and lemon juice. Cook on medium heat, stirring often, until the mixture is thickened and bubbly; about the consistency of a thick caramel. Then remove from heat and pour the thick sauce over apples, using a rubber spatula to make sure you get all of the sauce out. Gently fold the sauce in so it coats all of the sliced apples.
- Remove one of the dough disks from the freezer. On a floured surface, roll dough out to at least a 10-inch round. Gently lift dough into a 9-inch pie plate, carefully pressing down in the center. Pour apple mixture in, getting as much of the sauce as you can.
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