Archive for the ‘Apple Pie Recipes’ Category

I can’t speak French, but I sure can eat and enjoy it! LOL

Tink

*When I dream, I cook and bake like an artist!*

Grand Marnier Apple Tarte Tatin

INGREDIENTS
Crust:
1 1/2 cups flour
1/2 teaspoon kosher salt
1 tablespoon sugar
10 tablespoons cold unsalted butter, cut into small pieces
4-5 tablespoons ice water
4 ounces orange marmalade, melted

Filling:
8 golden delicious apples, peeled and cored
4 tablespoons unsalted butter
1 cup sugar
2 tablespoons Grand Marnier, Calvados or orange extract
4 ounces orange marmalade

INSTRUCTIONS
Crust:
STEP 1 – Place flour, salt and sugar in bottom of a food processor.
STEP 2 – Pulse until combined.
STEP 3 – Toss butter pieces carefully in processor bowl to coat.
STEP 4 – Turn on processor or pulse until pieces are the size of baby peas.
STEP 5 – Add water and process for a few seconds until dough just starts to come together.
STEP 6 – Remove dough and place on lightly floured surface.
STEP 7 – Smear with heel of hand to incorporate loose flour and give flaky texture to dough. Do not overwork.
STEP 8 – Gather up dough quickly into flat disk shape and place in refrigerator for about 1/2 hour.

Preheat oven to 400°F.
STEP 1 – Roll out dough and fit into tart pan that has been generously buttered and floured.
STEP 2 – Line with foil and fill with uncooked beans or pie weights.
STEP 3 – Place in hot oven for about 20 minutes, and then remove foil and beans.
STEP 4 – Cook until pastry is golden brown.
STEP 5 – Brush pastry with marmalade to seal.

Preheat oven to 400 F
STEP 1 – Thinly slice 4 apples and place in saucepan with 2 T butter and 1/2 cup sugar.
STEP 2 – Cook for about 10 minutes until apples are soft, stirring occasionally.
STEP 3 – Add orange extract. Smash with a fork.
STEP 4 – Spread on top of pastry evenly.
STEP 5 – Slice remaining apples and place on filling in concentric circles.
STEP 6 – Sprinkle remaining 1/2 cup sugar on top of apples and dot with remaining 2 T butter.
STEP 7 – Cook in 400°F oven for about 40 minutes or until apples are softened and slightly caramelized.
STEP 8 – Melt marmalade with extract and brush all over top of tart.

I will admit, I had to look up what a Gallette is. I discovered that a gallette is a rustic Italian dessert made with a freeform crust and filled with fruit.

The contributor of this recipe reduced calories by using a sweet variety of apple, honey crisp, to avoid needing added sugar. The apples were saute’d in low-fat butter. Butter-flavored spray was used between layers of phyllo dough, and the garnish is a prepared sugar-free whipped heavy cream.
The rum used is a white, light rum, also a calorie-saver!

Tink

*When I dream, I cook and bake like an artist!*

Rustic Currant Apple Gallette

INGREDIENTS
1 1/2 tablespoons currants, divided
5 tablespoons white light rum, divided
2 medium-sized Honey Crisp apples, peeled, cored and cut into 1/4 inch thick slices
2 tablespoons light, reduced-fat butter or buttermilk-based spread
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

Crust:
6 sheets phyllo dough, thawed if frozen, eight inches in diameter
non-stick butter-flavored cooking spray
Garnish:
Spritz of prepared sugar-free whipped heavy cream
mint leaves

INSTRUCTIONS
Preheat oven to 375 degrees F.
STEP 1 – Soak the currants in 2 tablespoons of the rum; set aside.
STEP 2 – Prepare the apples and heat the low-fat butter in a small skillet over medium heat; saute the apples until just beginning to soften, about 5 minutes.
STEP 3 – Add the cinnamon, nutmeg and rum and saute another 3 minutes. Set aside.

Crust:
STEP 1 – Take an 8 inch pie plate or the inside of an 8 inch springform pan and set it on top of the 6 slices of phyllo dough.
STEP 2 – With a sharp knife, trace the diameter and remove the excess dough.
STEP 3 – Cover the dough, which is now 8 inches in diameter, with a piece of plastic wrap and then a wet towel to keep from drying out.
STEP 4 – Put a sheet of parchment paper on a baking sheet and place the first sheet of phyllo dough in the center.
STEP 5 – Spray it with the butter-flavored cooking spray. Do this with the remaining pieces of phyllo dough until all six are piled onto the baking sheet.

Filling:
STEP 1 – Leaving a 1/2 inch-3/4 inch area around the outside of the phyllo dough circles, place the apple mixture into the center of the dough.
STEP 2 – Take half of the currants which have been soaked in the rum and sprinkle them over the apple mixture.
STEP 3 – Fold the gallette crust twice to form a rim around the apple mixture.
STEP 4 – Bake 25 minutes or until the crust is just beginning to brown. Cool.
STEP 5 – When ready to serve, divide the gallette in half, placing each half on a dessert plate.
STEP 6 – Spritz each half lightly with the prepared cream, sprinkle on the remaining currants and add sprigs of mint leaves.

I first learned about Creme Anglaise in college when my friend Jennifer made an incredible Apple Dumpling with Creme Anglaise. I was a convert… and went right out and bought the cookbook!

Here is a nice variation!

Tink

*When I dream, I cook and bake like an artist!*

Apple Tart With Eggnog Creme Anglaise

INGREDIENTS
Pastry:
10 tablespoons unsalted butter, slightly softened
1/3 cup sugar
1 egg, lightly beaten
2 cups flour
1/4 tsp salt

Creme anglaise:
3 egg yolks
2 tablespoons sugar
1 cup milk
1/2 tsp nutmeg
1/4 teaspoon cinnamon
3 tablespoons dark rum

Filling:
1 1/4 cups sour cream
1/4 cup granulated sugar
1 cup flour;divided
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 medium granny smith apples
1/2 dark-brown sugar
2 ounces walnuts, coarsely chopped
3 tablespoons unsalted butter, softened

INSTRUCTIONS
To prepare pastry:
STEP 1 – Cream together butter and sugar until light and fluffy.
STEP 2 – Gradually whisk in egg.
STEP 3 – Combine flour and salt; slowly add to butter mixture, mixing well.
STEP 4 – Cover with wax paper and let rest 30 minutes.
STEP 5 – Press onto the bottom and up the sides of a 9 1/2 inch quiche pan or deep-dish pie pan.
STEP 6 – Set aside. (This can be done 48 hours in advance, covered and held in refrigeration).

To prepare the creme anglaise:
STEP 1 – Whisk together the egg yolks and sugar.
STEP 2 – In a medium saucepan, bring the milk to a boil.
STEP 3 – Whisk into the yolk mixture and pour back into the pan.
STEP 4 – Stir constantly over medium heat until the sauce thickens.
STEP 5 – Remove from the heat and stir in the nutmeg and cinnamon.
STEP 6 – Let the sauce cool 15 minutes before stirring in the rum.
STEP 7 – Cover and refrigerate until ready to use. (This can be done 48 hours in advance).

Prepare the filling:
STEP 1 – Whisk together the sour cream, sugar, 1/2 cup flour, the eggs, cinnamon, nutmeg and salt.
STEP 2 – Peel, core and cut the apples into 1/4 inch slices; cut the slices in half crosswise.
STEP 3 – Stir into the sour-cream mixture.

Assemble the pie:
Preheat oven to 350 F
STEP 1 – Transfer the apples to the pastry-lined pan and bake in a preheated 350 degree oven for 20 minutes.
STEP 2 – While the tart is cooking, combine the remaining 1/2 cup flour, the brown sugar and walnuts. STEP 3 – Add the butter to form a crumb mixture.
STEP 4 – Remove the tart from the oven, sprinkle the crumb topping and continue baking 25 minutes.
STEP 5 – Cool the tart on a wire rack.
STEP 6 – Serve warm or at room temperature with the chilled creme anglaise.

Oooh La La!

Tink

*When I dream, I cook and bake like an artist!*

French Christmas Apple Tart

INGREDIENTS
Filling:
5 Granny Smith apples (about 2 1/2 lbs.), peeled and chopped
1 1/2 tablespoons orange-flower water

1 recipe pate brisee (recipe follows)
1/4 cup sugar
3 Granny Smith apples (about 1 1/2 lbs.), peeled, halved, and cut crosswise into thin slices

Pate Brisee:
2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
4 tablespoons (1/4 cup) cold vegetable shortening
1/2 teaspoon salt

INSTRUCTIONS
Make the filling:
STEP 1 – In a large heavy saucepan cook the apples and orange-flower water, covered, over moderately low heat, stirring occasionally, for 20 minutes, or until the apples are very tender and are the consistency of a chunky puree.

Make the Pastry:
STEP 1 – In a large bowl blend the flour, butter, vegetable shortening, and salt until the mixture resembles meal.
STEP 2 – Add 6 tablespoons (or less) ice water, toss the mixture until the water is incorporated and form the dough into a ball.
STEP 3 – Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute fat evenly and re-form it into a ball.
STEP 4 – Chill the dough, wrapped in plastic wrap, for 1 hour.

Assembling the tart:
STEP 1 – Roll out three-fourths of the dough 1/8-inch thick on a floured surface, fit into a 12-inch tart pan with a removable fluted rim, and prick the shell.
STEP 2 – Sprinkle 2 tablespoons of the sugar over the bottom of the shell and chill the shell for 30 minutes.
STEP 3 – Spread the cooked apple filling in the shell, arrange the apple slices decoratively over it, and sprinkle the apples with 1 tablespoon of the remaining sugar.

Preheat oven to 350F
STEP 1 – Roll out the remaining dough 1/8-inch thick on a floured surface, cut it into ¼-inch-wide strips, and arrange the strips in a lattice pattern over the apples, pressing the ends of the strips onto the rim of the shell.
STEP 2 – Sprinkle the lattice dough with the remaining 1 tablespoon sugar and bake the tart in the bottom third of a preheated 350° F. oven for 50 minutes, or until the apple slices are very tender and the crust is golden brown.

A pie just for Fruit Lovers!

Tink

*When I dream, I cook and bake like an artist!*

Peach Apple Banana Pie

INGREDIENTS
4 White peaches
3 Cortland apples
1 firm banana
12 gingers cookies
1/2c honey
1/8tsp ginger powder
1/4tsp burbon vanilla
1/4c Wondra flour
prepared graham crust pie shell

INSTRUCTIONS

Pre-heat oven 350F
STEP 1 – Peel and thin slice peaches.
STEP 2 – peel and cut apples into tiny pieces.
STEP 3 – peel and thin slice banana
STEP 4 – Place cut fruit into large bowl
STEP 5 – Mix into fruit; honey,ginger powder,
vanilla.
STEP 6 – Let sit for 10min
STEP 7 – Add wondera flour to fruit and spice mixture and mix well.
STEP 8 – Pour into pie shell.
STEP 9 – Place ginger cookies around on top.
STEP 10 – Bake 350F for 35min.
Let cool before cutting.

A creamy apple filling and a crunchy topping distinguish this variation.

HINT: The pie is baked for 35 minutes before the topping is added. If the topping or crust brown too quickly, use foil to cover the darker areas.

Tink

*When I dream, I cook and bake like an artist!*

Sour Cream And Apple Crumble Pie

INGREDIENTS
Crust:
1 1/2 cups flour
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 pound unsalted butter
3-4 teaspoons Calvados or apple cider

Filling:
6-8 tart apples
1 egg, slightly beaten
1 1/4 cups sour cream
3/4 cups sugar
1/2 teasppon salt
2 teaspoons vanilla
1/4 cup flour

Topping:
1/3 cup brown sugar
1/3 cup white suagr
1 teaspoon cinnamon
1/2 cup flour
1 cup coarsely chopped walnuts
5 tablesoons melted butter
pinch of salt

INSTRUCTIONS

Crust:
STEP 1 – Sift flour, sugar, salt and cinamon in bowl.
STEP 2 – Cut in butter.
STEP 3 – Add enough apple cider or Calvados to hold dough together.
STEP 4 – Form into a ball.
STEP 5 – Flatten slightly and roll on lightly floured surface.
STEP 6 – Put into a 9″ deep pie pan.

Filling:
STEP 1 – Pare and thinly slice aples.
STEP 2 – Mix eggs, sour cream, sugar, salt, flour and vanilla.
STEP 3 – Add to apples and toss to coat. Lightly spoon into crust.

Preheat oven 450 F
STEP 1 – Bake 10 minutes at 450 degrees.
STEP 2 – Reduce to 350 degrees and bake an additional 40-45 minutes.

Topping:
STEP 1 – Mix sugar, cinnamon, flour, salt, and nuts.
STEP 2 – Add melted butter and mix well.
STEP 3 – After pie has been in oven for 35 minutes, spread topping over pie and continue to bake until golden brown.

As if we needed another excuse to buy a big jug of cider!

Tink

*When I dream, I cook and bake like an artist!*

Double Crust Apple Cider Pie

INGREDIENTS
2 2/3 c apple cider
2 2/3 lb granny smith apples, peeled, cored, sliced
12 oz golden delicious apples, peeled, cored, sliced
1 c sugar
1/4 c flour
1/2 tsp cinnamon
1/4 tsp mace
1/4 tsp salt
4 tsp lemon juice
3 Tbsp unsalted butter, in small pieces

INSTRUCTIONS

STEP 1 – Boil cider til reduced to 2/3 cup.
STEP 2 – Cool.

Preheat oven 425 degrees.
STEP 1 – Mix apples, flour and flavorings.
STEP 2 – Add cider and lemon juice.
STEP 3 – Dump in crust, dot with butter, top with second crust, slash top
STEP 4 – Bake in bottom third of oven 25 minutes then lower to 350 degrees and cook until filling bubbles – about 50 more minutes.
STEP 5 – To prevent edges from browning too quickly, cover edges with foil but leave center open.

Dried fruits provide the natural sweetness in this rich pie. The chocolate can easily be omitted and it is still wonderful. This pie also keeps for up to a week; the crust does not get soggy like shortening based crusts. Serve warm or chilled topped with orange tofu cream or yogurt.

Tink

*When I dream, I cook and bake like an artist!*

Rich Fruit And Chocolate Pie With Orange Cream

INGREDIENTS
For Bottom and Top Crust
2 cups whole-wheat pastry flour, preferably organic
1 cup brown rice flour
1/2 cup rolled oats
1/2 cup grated, unsweetened coconut
2 tablespoons sesame seeds
2 tablespoons coconut oil
1/4 cup rice syrup or 1/3 cup honey
reserved tea from soaking, 2-3 tablespoons

For Fruit Filling
1/2 cup pitted California apricots, soaked in warm tea for 1/2 hour, strained (reserve tea) chopped
1/2 cup pitted dates, soaked in warm water for 1/2 hour chopped
1/2 cup pitted, soft prunes, (if not soft, soak in tea as per apricots and raisings) chopped
1/3 cup raisins, soaked in warm tea for 1/2 an hour in warm water, and chopped
2/3 cup grated, unsweetened coconut
2 large tart apples, such as Granny Smith, grated
1 cup premium quality dark chocolate chips
1 tablespoon grated orange rind
2-3 tablespoons freshly squeezed orange juice
1/2 teaspoon each: cinnamon, ground cloves, freshly grated nutmeg,
1/4 teaspoon freshly ground coriander seed

For Orange cream
1/2 block (6-8 oz.) firm tofu
1/4 cup tahini
2 tablespoons freshly squeezed orange juice
2 teaspoons grated orange peel
1 teaspoon ground coriander, optional

INSTRUCTIONS
Crust:
STEP 1 – Mix crust ingredients together to form crumbly, yet moist mixture, use the minimum amount of tea.
STEP 2 – Press all but 1 cup of mixture into 10 inch pie plate.
STEP 3 – Chill while preparing filling.

Preheat oven to 400 degrees.
STEP 1 – Reserve remaining one cup of crust mixture.
STEP 2 – Mix all filling ingredients together in large bowl, being sure that all ingredients are evenly distributed.
STEP 3 – Fill crust-lined pie pan with fruit and chocolate mixture, and make the surface even. Top with remaining mixture loosely strewn over the filling.
STEP 4 – Bake at 400 degrees for 15 minutes, lower temperature to 350 and bake for approximately 30 more minutes until top appears toasty brown.
STEP 5 – Remove, and let cool on rack to warm room temperature.

Orange Cream
STEP 1 – While pie is baking, bring one medium saucepan of water to a boil.
STEP 2 – Add tofu and simmer for 10 minutes.
STEP 3 – Remove and drain on paper towel.
STEP 4 – In food processor or blender place tofu, tahini, orange juice and blend on high for at least 3 minutes until very smooth. Add orange peel and coriander if using.
STEP 5 – Serve a dollop of topping on small wedge of pie.

I am always looking for lower sugar recipes. This looks like a good one!

Tink

*When I dream, I cook and bake like an artist!*

Low Sugar Apple Pie

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
3/4 cup splenda
1/4 cup packed brown sugar
1/4 cup water
8 Granny Smith apples – peeled, cored and sliced

INSTRUCTIONS
Preheat oven to 425F
STEP 1 – Melt butter in a sauce pan.
STEP 2 – Stir in flour to form a paste.
STEP 3 – Add white sugar, brown sugar and water; bring to a boil.
STEP 4 – Reduce temperature, and simmer 5 minutes.
STEP 5 – Meanwhile, place the bottom crust in your pan.
STEP 6 – Fill with apples, mounded slightly.
STEP 7 – Cover with a lattice work of crust.
STEP 8 – Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
STEP 9 – Bake 15 minutes at 425 degrees F (220 degrees C).
STEP 10 – Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

This low-fat, lower calorie version features uses layered phyllo dough lightly brushed with a honey-sugar mixture to replace the traditional, hugher calorie crust. Make the filling extra sweet and tender, by sauteing the apples until caramelized.

Tink

*When I dream, I cook and bake like an artist!*

Phyllo Apple Pie

INGREDIENTS
Vegetable cooking spray
2 teaspoons water
1 teaspoon sugar
1 teaspoon honey
5 sheets phyllo dough (Phyllo dough can be purchased in most large supermarkets)
3 pounds Golden Delicious apples, peeled, cored and cut into eighths
2 teaspoons fresh lemon juice
1/2 vanilla bean, split
3 tablespoons butter or margarine
1/4 cup sugar
1/2 cup fat-free sour cream
1 teaspoon sugar
1 teaspoon skim milk
1 teaspoon honey

INSTRUCTIONS
Prepare Phyllo Dough Crust:
STEP 1 – Heat oven to 350 degree F.
STEP 2 – Lightly coat an 8-3/4-inch foil pie pan with vegetable cooking spray.
STEP 3 – Set aside.
STEP 4 – Stir water, 1 teaspoon sugar and 1 teaspoon honey in cup.
STEP 5 – Place 1 sheet of the phyllo on a smooth dry surface; coat lightly with vegetable cooking spray. (Keep remaining phyllo covered with damp towel.)
STEP 6 – Cover top with another sheet of phyllo and brush lightly with one third of the honey mixture. STEP 7 – Repeat process with remaining 3 sheets of phyllo, spraying the third sheet and brushing the fourth lightly with another third of the honey mixture.
STEP 8 – Lift phyllo stack and gently place into prepared pan, lightly pressing phyllo against bottom and sides.
STEP 9 – Roll up phyllo edges to rim of pan. Brush bottom and edges of phyllo with remaining honey mixture.
STEP 10 – Place pie pan on cookie sheet; bake pie shell 10 to 12 minutes or until lightly browned.
STEP 11 – Transfer to wire rack.

Make Filling:
STEP 1 – Meanwhile, combine apples and lemon juice in large bowl.
STEP 2 – Scrape vanilla seeds from bean with a small knife; place scraped vanilla bean in a jar with granulated sugar to make vanilla sugar
STEP 3 – Add vanilla seeds to apples, then toss to coat.
STEP 4 – Melt butter in 12-inch nonstick skillet over medium heat.
STEP 5 – Stir in 1/4 cup sugar; cook 1 minute.
STEP 6 – Add apple mixture and cook 10 to 15 minutes or just until apples begin to soften, stirring occasionally.
STEP 7 – Reduce heat to medium-low; cover and cook 3 to 5 minutes or until apples are tender and golden, stirring once.

Make Honey Cream:
STEP 1 – Stir sour cream, 1 teaspoon sugar, the milk and 1 teaspoon honey in small bowl.
STEP 2 – Spoon warm Filling into phyllo shell and serve immediately with Honey Cream.