Time 4h Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place apples in pie shell. Mix together sugar, flour, nutmeg, and cinnamon. Sprinkle this mixture over apples in shell. Melt the butter stir into the cream; pour liquids over apples. Bake in preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 35 minutes. Allow to cool to room temperature, and then refrigerate to allow filling to set.
Time 3h Yield 8 Number Of Ingredients 15 Steps:
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. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well. 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. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes. 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).
Yield 8 Number Of Ingredients 10 Steps:
Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool. In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer. In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.
Time 55m Yield 8 servings. Number Of Ingredients 6 Steps:
Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve warm or cold.
Time 2h20m Yield 8 servings Number Of Ingredients 11 Steps:
In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours. In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie. Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts. In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.
Time 3h50m Yield 8 to 10 servings Number Of Ingredients 16 Steps:
Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 5 to 6 tablespoons ice water; pulse until the dough just starts forming a ball. Divide between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Make the filling: Peel the apples and slice 1/4 inch thick; toss with 2/3 cup sugar, the lemon juice and salt in a large bowl. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples; cook, stirring, until slightly softened, 5 minutes. Sprinkle with 1 tablespoon flour. Cook, stirring, until the juices thicken, about 1 minute. Transfer to a separate large bowl. Repeat with the remaining butter, apples and flour; add to the bowl with the cooked apples. Gently fold in the sour cream and vanilla paste. Let cool completely. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2 -inch deep-dish pie plate. Add the filling, slightly mounding it in the center. Refrigerate until ready to bake. Put a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the crusts together around the edge; fold the overhanging dough under itself. Crimp with your fingers or a fork. Refrigerate until firm, 30 minutes. Combine the remaining 2 tablespoons sugar and the apple pie spice. Brush the top crust with the beaten egg and sprinkle with the spiced sugar. Make a few slits in the crust with a knife to let steam escape. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, rotating the pie as needed, 1 hour 15 minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.
Time 2h35m Yield 8 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet. Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool. Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth. Mix sliced apples, brown sugar, and cinnamon together in a large bowl. Unroll the second pie crust in an ungreased, 9-inch glass pie plate. Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top. Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes. Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.
Time 1h20m Yield 1 pie, 8 serving(s) Number Of Ingredients 14 Steps:
Heat oven to 450 degrees. Make pie crust as directed on box for one-crust pie shell, using 9" glass pie pan, except DON’T prick crust. Bake 9-11 minute or until light brown. If crust fluffs up gently push down with fork. Reduce oven temp to 350. In a small bowl, stir together streusel ingredients except butter until it looks like coarse crumbs. Set aside. In a large bowl gently mix apple layer ingredients, set aside. Mix cream cheese and sugar well. Beat in egg and vanilla and mix well. Spread cream cheese mixture into pie shell. Add the apple slices evenly. Top with streusel mixture and top with small chunks of butter. Bake 50-60 minutes, or until apples are tender and streusel is golden. You may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning. Let pie cool 1 hour prior to eating. Store pie in fridge.
Time 1h20m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.
Time 20m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in vanilla. Fold in whipped topping. , Pour into crust. Top with pie filling; sprinkle with cinnamon. Refrigerate for at least 2 hours before serving.
Time 1h5m Yield 1 pie Number Of Ingredients 5 Steps:
Place apples in pie shell. Combine sugar, cream and flour, pour over apples; sprinkle with cinnamon. Bake at 400’F for 10 minutes. Reduce to 375’F for 35-40 minutes or until pie is set in center. Serve warm or cold.
Time 1h20m Yield 8 servings. Number Of Ingredients 8 Steps:
Preheat oven to 400°. For filling, in a large bowl, combine 1 cup sugar, cornstarch and salt. Add apples; toss gently to coat. Combine maple syrup and cream; pour over apple mixture. , 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 crust to 1/2 in. beyond rim of plate; flute edge. Add filling. Roll remaining dough to 1/8-in. thick. Cut out crust with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Place cutouts over filling. Brush cutouts with milk; sprinkle with remaining 1/4 tsp sugar., Cover edge loosely with foil. Bake for 20 minutes. Uncover; bake until crust is golden brown and filling is bubbly, 20-25. Cool on a wire rack. Refrigerate leftovers.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Prepare pie shells. Peel and slice apples. Mix togeth- er 3/4 cup sugar, flour, 1/2 teaspoon cinnamon and heavy cream. Pour over apples. Mix well. Arrange in pastry shell. Combine and sprinkle over top 1 tablespoon sugar and 1/4 teaspoon cinnamon. Bake 50 to 60 minutes in a 350 degrees oven.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 13 Steps:
In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened. Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. Unroll into a 9-inch pie plate being careful not to stretch pastry. In a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt. Add the apples and gently toss until coated. In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.) Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. If you like, place the pie on a baking sheet to catch drips. Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden. Serve warm or cool. Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.
Time 45m Yield 1 pie, 8 serving(s) Number Of Ingredients 15 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.
Time 1h30m Yield 6-8 servings. Number Of Ingredients 19 Steps:
In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Set aside., In a large bowl, toss apples with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and salt; add to apples and gently toss. Mound apples in pastry shell so center is higher than edges; dot with butter. , Roll out remaining dough to fit top of pie; cut a hole in the center about the size of a quarter. Place over filling; trim, seal and flute edges. Cut slits in top. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 450° for 10 minutes. Reduce heat to 375° and remove foil. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 10 minutes., Meanwhile, in a small saucepan, beat the egg, sugar and lemon juice. Cook and stir over low heat until mixture is thickened and reaches 160° and coats the back of a metal spoon. , Remove from the heat; stir in cream cheese and sour cream until smooth. Slowly pour into center of pie. Cool on wire rack for 1 hour. Cover and refrigerate until serving.
Time 40m Yield 8 servings Number Of Ingredients 14 Steps:
Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining pie crust for later use.) Bake for 6 to 8 minutes or until very light golden brown. Remove from oven. Cool completely. Reduce heat to 350 degrees. Combine the flour, sugar and cinnamon in a small saucepan and blend well. Add the apple slices, toss lightly to coat. Cover and cook over medium heat about 20 minutes or until apples are tender, stirring occasionally. Spoon the mixture evenly into the cooled, baked crust. To make the topping, combine 1/2 cup sugar, brown sugar, cornstarch and salt in a medium-size saucepan; blend well. Gradually stir in half-and-half. Add margarine. Cook over medium heat until mixture begins to thicken, about 10 minutes, stirring constantly. Stir in vanilla. Carfully pour topping over apple filling. Arrange pecan halves over topping. Sprinkle with nutmeg. Bake at 350 degrees for 35 to 40 minutes or until filling has puffed areas and crust is golden brown. Cool completely. Store in refrigerator.
Time 30m Yield 6-8 servings. Number Of Ingredients 10 Steps:
In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool. , In a bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon zest. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired.
