Archive for the ‘Fruit Pie Recipes’ Category
A long name for a YUMMY dessert! The lemon scented pie crust has me pondering what other recipes this would enhance. 
Tink
*When I dream, I cook and bake like an artist!*
Luscious Triple-Fruit Pie with Lemon Scented Crust and Crumb Topping
INGREDIENTS
Lemon Scented Pie Crust:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. granulated sugar
1/2 cup chilled butter, cut into small pieces
1 tsp. fresh lemon zest
2 to 4 Tbsp. ice water
Crumb Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp. salt
1/2 tsp. grated fresh nutmeg
6 Tbsp. melted butter
Fruit Filling:
1 3/4 cups granulated sugar
2/3 cup all-purpose flour
2 cups chopped, peeled baking apples
2 cups rhubarb cut into 1/2-inch pieces
2 cups fresh raspberries
2 tsp. fresh lemon juice
INSTRUCTIONS
Crust:
STEP 1 – Combine flour, salt and sugar in food processor.
STEP 2 – Add butter and zest; process until mixtures resembles coarse meal, about 10 seconds.
STEP 3 – With machine running, add ice water in a slow, steady stream through feed tube.
STEP 4 – Combine for no longer than 30 seconds, dough should just hold together.
STEP 5 – Press into a disk; chill for one hour.
STEP 6 – Roll dough out on a lightly floured surface into a 13-inch round.
STEP 7 – Gently transfer to a 9-inch pie pan.
STEP 8 – Trim off pastry so an 1/2-inch hangs over; tuck under and flute edges.
Crumb Topping:
STEP 1 – Combine all ingredients in small bowl; stir in butter until mixture is crumbly.
Fruit Filling:
Preheat oven to 425 F
STEP 1 – Mix sugar and flour in large bowl.
STEP 2 – Stir in apples, rhubarb, raspberries and lemon juice.
STEP 3 – Pour into prepared crust.
STEP 4 – Sprinkle with topping.
STEP 5 – Bake on a baking sheet in preheated 425 degree oven for 55 minutes or until crust is golden and juice begins to bubble.
NOTE: Cover pie loosely with foil to avoid excessive browning.
Tags: Phyllo dough is a lighter option that typical pie crust. Dried fruit and apple make this higher in fiber and iron than most desserts. The natural sweetness of the fruit means that the amount of sugar can be reduced.
Tink
*When I dream, I cook and bake like an artist!*
Mini Rum Harvest Fruit Tarts
INGREDIENTS
1 package mini fillo pastry shells (15)
FILLING:
3 tbsp peeled and finely chopped apple
1 tbsp dried cherries
1 tbsp dried golden raisin
1 tbsp snipped dried apricots
2 tbsp apple juice
1 tbsp rum
2 tsp brown sugar
1/2 tbsp flour
STRUESEL TOPPING:
1 tbsp flour
1 tbsp oatmeal
2 tsp brown sugar
1/2 tbsp brown sugar
1/2 tbsp chopped walnuts
INSTRUCTIONS
Preheat oven to 350 F.
STEP 1 – In a small, microwave save bowl combine dried fruits, apple juice, and rum.
STEP 2 – Microwave for 2 minutes.
STEP 3 – In another small bowl combine chopped apple, brown sugar, and flour.
STEP 4 – Stir hot dried fruit mixture into apples. Set aside.
STEP 5 – Combine stuesel ingredients in a bowl.
STEP 6 – Cut in butter with pastry blender or fingers until mixture represents coarse crumbs.
STEP 7 – Set shells on an ungreased baking sheet.
STEP 8 – Fill shells with fruit mixture and top with struesel mixture.
STEP 9 – Bake at 350 F for 8 minutes.
STEP 10 – Transfer to wire rack and cool.
In honor of November 21, *Pumpkin Pie Day*, I am sharing three wonderful variations on an American classic. Check out the other recipes showcased at TheArmchairChef.com and ILoveToBake.com
| ILovetoBakePies.com PUMPKIN-LEMON CREAM PIE |
| Here is a unique variation on that old favorite, Pumpkin Pie… a GOOD way to celebrate November 21, *Pumpkin Pie Day* |
| Ingredients |
| 2 Eggs, slightly beaten 1 can Pumpkin (16 oz) 2/3 cup Sugar 1 t Cinnamon 1/2 t Salt 1/2 t Ginger 1 1/3 cup Half-and Half 1 9 inch Pie shell |
| SOUR CREAM LAYER 1 cup Sour Cream 2 T Brown Sugar 1 T Lemon Juice Grated Peel of 1 Lemon 1/4 cup Pecans chopped |
| Step by Step |
| Preheat oven to 425 F 1) Mix first seven ingredients together. 2) Pour mixture into pie shell. 3) Bake at for 425 F 15 minutes. 4) Reduce heat to 350 degrees F. Continue baking about 45 minutes or until pick comes out clean. 5) Cool 20 minutes. |
| SOUR CREAM LAYER 1) While pie is cooling, blend together sour cream, brown sugar, lemon juice and lemon peel. 2) Spread this mixture evenly over the pie. 3) Bake 10 more minutes. 4) Sprinkle top with chopped pecans. Serve warm or cold. 5) Serve and Enjoy! |
| Celebrate *Pumpkin Pie Day*, November 21 with these fine recipes:
TheArmchairChef.com ILoveToBake.com |
Tink
*When I dream, I cook and bake like an artist…*
Posted in Fruit Pie Recipes
| ILovetoBakePies.com APPLE-CIDER PIE from Cooking Light Magazine |
| A great variation on that perennial favorite! |
| Ingredients |
| Pie Crust Ingredients 2 cups all-purpose flour, divided 1/3 cup ice water 1/2 teaspoon salt 1/4 cup chilled stick margarine or butter, cut into small pieces 1/4 cup vegetable shortening |
| Pie Filling Ingredients 2 cups apple cider 1/3 cup sugar 3 tablespoons cornstarch 2 tablespoons fresh lemon juice 2 teaspoons vanilla extract 1 1/4 teaspoons pumpkin-pie spice 7 Braeburn apples, peeled and quartered (about 3 pounds) Cooking spray 1 large egg, lightly beaten 1 tablespoon water 1 tablespoon sugar |
| Step by Step |
| Pie Crust Instructions 1) Lightly spoon flour into dry measuring cups; level with a knife 2) Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended 3) Combine 1 2/3 cups flour and salt in a bowl 4) Cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal 5) Add ice water mixture; toss with a fork until moist 6) Divide dough in half 7) Gently press each half of mixture into a 4-inch circle on heavy-duty plastic wrap  Cover each with additional plastic wrap9) Roll one half of dough, still covered, into a 12-inch circle, and chill 10) Roll other half of dough, still covered, into an 11-inch circle; chill |
| Pie Filling Instructions 1) Bring cider to a boil in a large, heavy saucepan over high heat 2) Cook until reduced to 1/2 cup (about 20 minutes) 3) Cool completely |
| 1) Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl 2) Cut each apple quarter crosswise into 1/4-inch-thick slices 3) Stir apple slices into cider mixture |
| Preheat oven to 450° Pie Assembly Instructions 1) Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate 2) Remove top sheet of plastic wrap 3) Spoon apple mixture into crust 4) Brush edges of crust lightly with water 5) Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of apple mixture, plastic wrap on top 6) Remove top sheet of plastic wrap 7) Press edges of dough together; fold edges under, and flute Cut 6 (1-inch) slits into top of pastry using a sharp knife9) Combine egg and 1 tablespoon water 10) Brush top and edges of pie with egg mixture, and sprinkle with 1 tablespoon sugar 11) Place pie on a baking sheet, and bake at 450° for 15 minutes 12) Reduce oven temperature to 350° (do not remove pie from oven), and bake an additional 45 minutes or until golden 13) Cool on a wire rack 14) Serve and Enjoy |
Posted in Fruit Pie Recipes