Devonshire Apple Pie Recipes

DEVONSHIRE APPLE PIE

Steps:

• 1. Mix both regular and brown sugar,flour,nutmeg,lemon juice and sour cream in large bowl. Stir in apples. Put into pie crust(Found that lard crust is best)
• 2. Crumble mixed topping on top of pie and bake at 350' for 40 minutes. Great when done 'a la mode'.

DEVONSHIRE APPLE TRAYBAKE

Steps:

• Pre-heat the oven to 180'C/Gas mark 4. Grease and base line a 12 x 9inch (30x23cm) roasting tin with greased greaseproof paper.
• Peel, core and thinly slice the apples and squeeze the lemon juice over them.
• Measure the flour, baking powder and sugar into a large bowl. Beat the eggs together with the almond essence and stir into the flour with the melted butter. Mix well, then spread half this mixture into the tin. Arrange the apples over the top of the cake mixture. Carefully top with the rest of the mixture; don't worry if the apples show through a little. Sprinkle over the almonds.
• Bake in the pre-heated oven for about 1 1/4 hours or until the cake is golden, firm to the touch and slightly shrunk away from the sides of the tin. Leave to cool for 15 minutes and then turn out and remove the paper. Sprinkle over the caster sugar and serve warm with cream or fromage frais.

DEVONSHIRE APPLE PIE

Steps:

• Preheat oven to 350.
• Mix first 7 ingredients in large bowl.
• Stir in sour cream and apples.
• Spoon into shell.
• Add topping.
• For topping mix flour and sugar.
• Cut in butter until mixture is crumbly.
• Sprinkle on pie.
• Bake at 350 for 40 minutes or until topping is golden brown.

STRAWBERRY DEVONSHIRE PIE

Steps:

• Heat oven to 450° F. Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan. Bake at 450° F. for 9 to 11 minutes or until light golden brown. Cool completely.In small bowl, sprinkle gelatin over water let stand to soften. In medium saucepan, combine 1/3 cup sugar, salt, sour cream, milk and egg yolks mix well. Cook over medium heat 10 to 15 minutes or until very hot, stirring constantly. DO NOT BOIL. Stir in softened gelatin. Cover surface with plastic wrap refrigerate 45 to 60 minutes until slightly thickened. Fold in whipped cream. Spoon into cooled baked shell. Refrigerate until set, about 2 hours. In small saucepan, combine 2 tablespoons sugar and cornstarch mix well. Gradually stir in reserved strawberry liquid. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Stir in strawberries. Cool to room temperature. Spoon strawberry mixture evenly over filling. Refrigerate until set, about 2 hours. Store in refrigerator:Nutrition Per Serving: Calories 380 Protein 4g Carbohydrate 33g Fat 26g Sodium 200mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.