RUSTIC CARAMEL APPLE TART
Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. -Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.
Nutrition Facts : Calories 298 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 218mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g 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
CIN'S "RUSTIC APPLE PIE"
Hubby wanted a dessert today so I made this for him....I hadn't made him a dessert in a bit so guess his sweet tooth was calling!!! Well, I wanted to eat some dessert too...so since I am a diabetic I made it this way. We ate it right from the oven while it was hot with vanilla ice cream melting down over it...
Provided by Straws Kitchen(*o *)
Categories Fruit Desserts
Number Of Ingredients 11
Steps:
- 1. Melt the 2 T of butter in a large skillet (or heavy bottom saucepan) over medium-high heat. Add brown sugar/splenda blend and white splenda; cook 2 minutes or so, until sugars dissolve. Stir in apple slices, lemon juice and cinnamon (or nutmeg; or 1 t each whatever you like best). Cover, reduce heat, and cook 20 minutes or until apples are tender, stir occasionally. Remove from heat and let cool to room temperature.
- 2. Place the pie dough into an 8" round deep-dish baking pan and shake some cinnamon/splenda over dough (as much as you'd like). Pour cooled apples in center of dough, staying about 2" from edges. Fold the edges of dough up toward the center, dough only partially covering your apple mixture, leave it wavy around the edges. Spray the edges of dough, (part you pulled up over fruit mixture), with some I Can't Believe it's Not Butter butter. Then shake with the cinnamon/splenda, that you've mixed in a shaker-jar, evenly over dough. Bake the at 375° for 30 to 45 minutes or until golden brown and juices are bubbling. (I only baked it for 30 minutes, but I know ovens vary, so bake it until it's done for you).
- 3. For my Hubby, today (5-20-13), I turned this into a "Rustic Blueberry Pie".....the reason I say for him is because I'm allergic to blueberries and can not eat any of it. So, for him I did not make it sugar-free (because he likes his sweets).
RUSTIC APPLE PIE CROSTATA
Provided by Katie Lee Biegel
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon. In another small bowl, combine the remaining 3 tablespoons brown sugar, the oats, butter, flour and salt.
- Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes.
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
RUSTIC PIES/GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
- Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
- On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
- Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
- Serve the warm galette with ice cream.
- Cook's Note: The same recipe can be made in individual serving sizes.
- To make pie dough:
- Preheat the oven to 425 degrees F.
- In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
- Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
- Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
- Rustic Pie/Galette Variations:
- Almond Apricot: Season the sliced apricots with almond paste or extract.
- Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
- All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
- Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.
RUSTIC APPLE TART
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 55m
Yield 1 tart
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
- Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
- Bake until the crust is golden brown, about 40 minutes.
- While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
- Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.
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- Heat oven to 375 degrees F. Working on a piece of parchment paper, place on disk of dough on top of the other and roll the dough together into a 15-inch Circle.
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5/5 (2)Servings 8
- Unroll piecrust onto a lightly floured surface. Pat or roll into a 12-inch circle. Place piecrust on an aluminum foil-lined 12-inch pizza pan. Brush crust with half of egg white.
- Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium bowl. Add apples, and toss to coat; spoon into center of prepared piecrust, leaving a 2-inch border. Fold piecrust border up and over apples, pleating as you go, leaving an opening about 8 inches wide in center. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.
- Bake at 425° on bottom oven rack for 20 to 25 minutes or until apples are tender and crust is golden. Cool 15 minutes before serving.
- Mini Rustic Apple Pies: Unroll 2 piecrusts on a floured surface; roll each into a 14-inch circle. Cut 3 (6 1/2-inch) circles from each piecrust, rerolling scraps as needed. Brush with half of egg white as directed. Prepare apple mixture as directed in Step 2; spoon about 2/3 cup apple mixture into center of each circle, leaving a 1 1/2-inch border. Fold border up and over apples, pleating as you go, leaving an opening about 2 inches wide in center. Brush piecrusts with remaining egg white; sprinkle evenly with 1 teaspoon sugar. Proceed with recipe as directed. Makes 6 servings. Prep: 30 min., Bake: 25 min., Cool: 15 min.
RUSTIC APPLE PIE - EASY YEAR-ROUND APPIE PIE RECIPE
From tablefortwoblog.com
Estimated Reading Time 4 mins
- Preheat oven to 450 degrees Fahrenheit. Roll out the dough for the bottom of the pie and place into the bottom of a lightly greased 9-inch oven-safe pie dish.
- Add butter throughout the filling. Roll out the remaining dough for the top of the pie. Do whatever design you want but all I did was roll it out and put it on top and crimped the edges with the bottom crust to seal.
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