Amish Cran Apple Pie Recipes

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DEEP-DISH APPLE PIE



Deep-Dish Apple Pie image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield One 9-or 10-inch pie

Number Of Ingredients 19

4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
  • Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
  • Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
  • Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
  • Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

APPLE CREAM PIE



Apple Cream Pie image

The addition of whipping cream makes this pie an irresistible change from other versions of this traditional dessert.-Eilene Bogar, Minier, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 6

4 cups sliced peeled tart apples
1 unbaked pastry shell (9 inches)
1 cup sugar
3 tablespoons all-purpose flour
1 cup heavy whipping cream
Ground cinnamon

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.

Nutrition Facts : Calories 361 calories, Fat 18g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 112mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.

HOME-CANNED APPLE PIE FILLING RECIPE



Home-Canned Apple Pie Filling Recipe image

Provided by Elise New

Number Of Ingredients 13

12 cups sugar
2 ¼ cup Clear gel
1 teaspoon nutmeg
4 teaspoons cinnamon
2 teaspoons salt
5 quarts water
6 Tablespoons lemon juice
12 quarts of apples, peeled, cored, and chopped
canning jars
lids and bands
water bath canner setup
Stock pot/large pot
jar grabber

Steps:

  • Mix first five ingredients together in a large stock pot.
  • Stir in water and bring to a boil over medium heat.
  • Add apples and lemon juice. Stir well.
  • Fill clean jars leaving half an inch of headspace.
  • Wipe rim of each jar before capping with new lids, and clean rings.
  • Process in a water bath canner for 25 minutes.
  • 1 quart jar fills a 9" pie shell.
  • Makes 14 quarts.

DUTCH APPLE PIE



Dutch Apple Pie image

The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.

Provided by Stephanie Wise

Categories     Dessert

Time 2h45m

Yield 8

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
8 cups sliced cored peeled apples
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1/2 cup unsalted butter, softened
1 cup Gold Medal™ all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
  • In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
  • Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g

AMISH CRAN-APPLE PIE



Amish Cran-Apple Pie image

My mother made this one Thanksgiving and I ended up snatching most of it. One of the best tasting pies out there, in my opinion. The crust was taught to me by my Amish grandmother and easy to make.

Provided by Alisha Smith

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 10

⅔ cup oil
3 tablespoons milk
2 cups all-purpose flour
2 teaspoons white sugar
1 ¼ teaspoons salt
2 cups frozen cranberries, sorted and rinsed
2 cups chopped apples
⅔ cup white sugar
3 ½ teaspoons all-purpose flour
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine oil and milk in a liquid measuring cup; stir to combine.
  • Combine flour, sugar, and salt in a medium bowl; mix together with a fork. Add oil mixture and mix until well combined. Press a little more than 1/2 of the crust mixture into the bottom and sides of a pie plate, using a spatula if necessary, as mixture will crumble easily.
  • Combine cranberries and apples in a large mixing bowl. Add sugar, flour, and lemon juice; mix until fruit is evenly coated. Pour filling into the pie plate and crumble remaining crust mixture over the top.
  • Bake in the preheated oven until filling is bubbly and crumb topping is golden brown, 40 to 50 minutes.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 50.4 g, Cholesterol 0.5 mg, Fat 18.7 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 3 g, Sodium 367.2 mg, Sugar 22.4 g

GRANDMA'S APPLE PIE



Grandma's Apple Pie image

You'll elicit oohs and aahs every time you serve slices of this classic apple pie. The crisp crust is a nice complement to the tender apples.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Pastry for a double-crust pie (9 inches)
6 to 7 cups thinly sliced peeled tart apples (about 2-1/2 pounds)
1 tablespoon lemon juice
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Dash ground nutmeg
2 tablespoons butter
2% milk
Additional sugar

Steps:

  • Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.

Nutrition Facts : Calories 417 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 229mg sodium, Carbohydrate 65g carbohydrate (36g sugars, Fiber 2g fiber), Protein 2g protein.

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