Stellas White Bread Apple Pie Recipes

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STELLA'S WHITE BREAD APPLE PIE



Stella's White Bread Apple Pie image

I just had to share this recipe...I was invited to dinner this evening and was served Apple Pie made with sliced white bread for dessert. It was really good, I would never have believed it was bread as the crust!! It is something I would make for a family dessert in a pinch!! Try it, it's really different but good! I looked on 'Zaar but didn't see anything like it.

Provided by Chef53Kathy

Categories     Dessert

Time 1h5m

Yield 1 13x9, 12 serving(s)

Number Of Ingredients 9

2 tablespoons sugar
2 tablespoons water
6 cups peeled and sliced apples
6 -7 slices white bread, crust removed
1 1/2 cups sugar
1 tablespoon cinnamon
1 egg, beaten
1 tablespoon flour
1/2 cup butter, melted

Steps:

  • Sprinkle the 2 tablespoons of sugar and the 2 tablespoons of water into the bottom of a 13x9 baking dish. Top with the sliced apples. Cover the apples with the crustless bread, covering completely in a single layer.
  • Combine the 1 1/2 cups sugar, cinnamon, beaten egg, flour and melted butter. Pour over the bread slices.
  • Bake at 350* for 40-45 minutes or until the apples are tender and the crust is browned.

Nutrition Facts : Calories 248.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 38, Sodium 146.3, Carbohydrate 43, Fiber 2.1, Sugar 34.2, Protein 1.8

BASIC PIE DOUGH FOR APPLE PIE



Basic Pie Dough for Apple Pie image

This recipe makes enough dough for one double-crust pie or two single-crust pies. For more baking help, go to How to Make Apple Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 2 disks

Number Of Ingredients 5

2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon salt
1 teaspoon sugar
16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Steps:

  • In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
  • Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
  • Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

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