I found some really interesting combination when I was collecting the recipes for this series. This is one that I am dying to try, but I’ll have to wait till Mom is visiting my sister! She probably wouldn’t like the green chilies.

Tink

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

Green Chili Walnut Apple Pie

INGREDIENTS

HINT:The hotter the green chili-the better. It’s a perfect contrast to the sweet apples.

Pie Crust:
2 cups flour
1/4 cup shortening
1 tsp. vinegar

Coarse sugar to sprinkle on top of pie crust.
1 egg white with 1 tsp. water for coating crust top.

Pie Filling:
2 lbs. peeled granny smith apples cut into large wedges.
4 oz. chopped, fresh or canned, green chilis.
1 cup sugar or sugar and splenda mix.
Juice of 1 lemon.
1/2 cup coarsely chopped walnuts.
1/2 tsp. of ground cinnamon.

INSTRUCTIONS

Pie Crust:
Preheat oevn to 350F
STEP 1 – Make a standard pie crust and place in 9, or 12 inch pie plate.
STEP 2 – Bake crust for five minutes at 350.

Pie Filling:
STEP 1 – Remove partially baked crust from oven and add sliced apples that have been mixed with green chili and walnuts lemon and cinnamon.
STEP 2 – Pour sugar over top of pie mixture.
STEP 3 – Place top crust on pie and seal edges with brushed egg mixture and fork.
STEP 4 – Bake pie for approx 60 minutes at 350 degrees with 1″ foil strip protecting edges of pie to prevent burning.
STEP 5 – Remove foil for last ten minutes of baking and coat top with egg white mixture with brush.
STEP 6 – Sprinkle sugar on top and finish baking.

Here is an intriguing approach using a standard sheet pan. This would be great if you are bringing a dish to a covered dish supper!

Tink

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

Sheet Apple Pie
Made in a 15×10 Pan, greased well

INGREDIENTS
8 apples mixed (Granny Smith, Rome, McIntosh, any cooking apples).
two pie crusts (top and bottom)
1 cup sugar
1/4 cup cornstarch

Topping:
1 cup 10x sugar
1 Tablespoon of milk

INSTRUCTIONS

Preheat oven to 350F
STEP 1 – Core, peel, and slice apples
STEP 2 – Combine  sugar,  cinnamon,  cornstarch.
STEP 3 – Mix sugar mixture and apples
STEP 4 – Pour into pie crust.
STEP 5 – Top with second pie crust and fork the top
STEP 6 – Bake at 350 for 50 minutes convection.
STEP 7 – After pie is cooled, mix 10x sugar and milk and drizzle on top of pie

Here is another interesting combo… and I ALWAYS go for cranberries!

HINT – The extra crumb topping for this recipe can be kept in the freezer and used to top your favorite muffins, quick breads or other pies.

Tink

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

Dutch Cranberry Walnut Apple Pie

INGREDIENTS
Crumb Topping:
3 cups Flour
1 cup sugar
1/2 cup packed dark brown sugar
1 teaspoon salt
1 tablespoon cinnamon
8 ounces of unsalted butter or shortening

Pie Filling( for each pie):
6-8 medium to large apples cored peeled and sliced
(preferably 20 ounce, Ida Red or Crispin variety of apples)
1 cup of fresh cranberries
1 cup of chopped walnuts
1 cup of sugar
1 and 1/2 tablespoon of cinnamon
3 tablespoons of flour or cornstarch mixed with sugar and cinnamon

Crust ( Makes enough for 3-4 crusts):
6 cups all purpose flour
2 sticks or 12 ounces of shortening
1 1/4 cup of milk
1 Tablespoon of salt
2 Tablespoons of sugar

INSTRUCTIONS
Crust Directions (can be made by hand or using the paddle on a stand mixer)
STEP 1 – Cut shortening into flour till small pieces of flour and shortening form the size of small pebbles.
STEP 2 – Mix milk, sugar and salt together stirring to mix them together.
STEP 3 – Pour all at once into the flour shortening and mix till it all comes together in a clump and uniform in consistency.
STEP 4 – Wrap in plastic wrap and refrigerate till morning or for at least 1 hour.

Notes:
If the dough is too sticky the moisture will be absorbed by the flour overnight.
Do not mix too long or the dough will not be flaky.

Crumb Directions
STEP 1 – Place all dry ingredients in mixing bowl with mixer fitted with a paddle
STEP 2 – Slice butter or shortening into smaller pieces and place with dry ingredients
STEP 3 – Blend at medium speed till mixture is uniform in color and texture. Stop when mixture holds together when pressed together but easily crumbles apart when run through fingers

Preheat oven to 375 F

Assemble pie
STEP 1 – Mix apples, nuts, cranberries and dry ingredients together in a bowl.
STEP 2 – Roll out crust and place in pie dish.
STEP 3 – Mound apple mixture in pie till well above sides of pan ( apples will decrease greatly during baking)
STEP 4 – Top pie with crumb mixture.

Bake @ 375 for 45-55 min. untill well browned and apples soft

What a surprising combination! Unfortunately, the recipe didn’t give a baking temperature, but the idea is intriguing enough that I am willing to experiment! LOL
Tink

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

Cherry Apple Pie with Streusel Topping

INGREDIENTS
1/2 cup light brown sugar, packed
1/4 cup cornstarch
1 teaspoon cinnamon
3 cups Fuji, Gala, or Granny Smith apples, peeled and sliced
1 cup dark sweet or tart cherries -(May use fresh cherries with pits removed; frozen cherries, thawed and drained; OR canned cherries, drained.)
1 tablespoon lemon juice
1 (9-inch) unbaked pie crust
5 tablespoons cold butter, cut into 1/2-inch pieces

Streusel Topping:
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons cold butter, cut into 1/2-inch pieces

INSTRUCTIONS
STEP 1 – Add cherries and lemon juice; mix thoroughly.
STEP 2 – Place mixture in pie crust; dot with butter.
STEP 3 – For topping, stir together flour and brown sugar.
STEP 4 – Cut in butter until crumbly; sprinkle over apples and butter.

Bake 40 to 50 minutes, until crust is golden. Remove to wire rack and cool.

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.

Think caramel apple on a plate intead of a stick!

Tink

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

Easy As Caramel Apple Pie

INGREDIENTS

Pie Crust:
2 cups of flour (pastry or all purpose)
1/2 cup of vegetable oil
1/3 cup of water (don’t matter how cold it is)

Carmel Apple pie ingredent:
1/4 cups of sugar
1/2 teaspoon of cinnamon
1/4 cup of flour
dash of salt
6 cups of peeled apples
6-8 pieces of carmel candy around the pie

INSTRUCTIONS
Pie Crust
STEP 1 – Just Mix and than divide.
STEP 2 – Roll out one section put in a pie pan.
STEP 3 – Roll out other one and use for the top.
STEP 4 – Make slits in the top and pinch the sides.

Preheat oven to 425 degrees
For the Carmel Apple pie
STEP 1 – Mix it all together and put it in unbaked pie crust
STEP 2 – Bake first at 425 degrees for 20 minutes then turn oven down to 350 degrees for 50 minutes.

One of the joys I get from my gardening is fresh herbs. I enjoy fidning ways to use them and I especially enjoy finding out of the ordinary ways!

I saw this recipe and slapped my forehead… Honey + Thyme = Incredible Apple Pie!

Tink

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

Honey Apple Pie with Thyme

INGREDIENTS

3 golden delicious apples, peeled and cored
4 granny smith apples, peeled and cored
1/2 cup honey
6 thyme branches
1/2 cup unsalted butter cut into small pieces
2 T instant tapioca
1/3 c light brown sugar
1/2 t ground ginger
1/4 t salt
flour for dusting
dough for 2 9 inch pie crusts

INSTRUCTIONS

Preheat oven to 425 degrees.
STEP 1 – Slice Golden Delicious apples and 3 granny smith apples into sixths.
STEP 2 – In a large skillet over medium-high heat, bring 1/4 cup honey to a boil. Let simmer about 2 minutes, until honey is caramelized.
STEP 3 – Add 3 thyme branches.
STEP 4 – Arrange half the apples in a single layer in skillet. Sprinkle 2 tablespoons butter over apples.
STEP 5 – Cook apples, turning until well caramelized on all sides, but not cooked through, about ten minutes.
STEP 5 – Scrape apples and honey mixture into a bowl.
STEP 6 – Add tapioca and toss to combine.
STEP 7 – Repeat cooking process with remaining honey, thyme, butter and sliced apples.
STEP 8 – Add a second batch of apples to bowl, combine.
STEP 9 – Discard all thyme branches.
STEP 10 – Thinly slice remaining granny smith apple and add it to bowl. Stir in sugar, ginger and salt
STEP 11 – On a lightly floured surface roll out both crusts to a 12 inch circle. Place one crust in 9 inch pie plate.
STEP 12 – Scrape apple filling into crust and top with remaining crusts.
STEP 13 – Bake for 15 minutes, reduce heat to 350 and continue baking about 45 min. Let cool for 30 minutes before slicing.

OK, I will admit that I’ll eat almost anything… if you add sour cream…

I am already an Apple Pie lover, so this wasn’t necessary, but man, it sure looks worth trying! LOL

Tink

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

Sour Cream Apple Pie

INGREDIENTS

Apple Layer
3 to 4 cups peeled, sliced Granny Smith apples
1 t. cinnamon
1/4 t. nutmeg
1/8 t. salt

Sour Cream Layer
1 beaten egg
1 cup sour cream
3/4 cup sugar
2 T. flour
1 t. vanilla

Icing
1 tablespoon butter
I teaspoon vanilla
1 tablespoon heavy cream
1/3 to 1/2 cup powdered sugar

Pie Crust (double crust)
3 cups flour
1 teaspoon salt
1 cup chilled shortening
1/2 cup cold butter, cut into 8 pieces
1 egg
1 tablespoon vinegar
5 tablespoons ice water

INSTRUCTIONS

Pie Crusts
STEP 1 – Mix flour and salt.
STEP 2 – Cut butter and shortening into flour until size of beans to small peas.
STEP 3 – Mix egg, vinegar and ice water.
STEP 4 – Add liquids a little at a time, tossing lightly with a fork to bring together.
STEP 5 – Gather into a ball, cover and chill.

When ready to use…
STEP 1 – divide dough into two balls and roll gently into 12 inch circles using a floured rolling pin on a floured board and using as little flour as possible.
STEP 2 – Put one crust in pie pan and chill for a few minutes.

For Sour Cream Apple Pie

Preheat oven to 400 degrees.
STEP 1 – Combine apples, cinnamon, nutmeg and salt.
STEP 2 – Spread in 9 inch pie pan lined with one crust.
STEP 3 – Mix egg, sour cream, 3/4 c. sugar, 2 T. flour, and vanilla.
STEP 4 – Pour over apples in crust.
STEP 5 – Top with second crust and flute edge.
STEP 6 – Cut steam vents in top.
STEP 7 – Bake for 15 minutes, then reduce temperature to 350 degrees and bake for 30-40 minutes longer.
STEP 8 – About 5 or 10 minutes before pie is done, melt butter.
STEP 9 – Remove from heat and whisk In vanilla and heavy cream; sift in the powdered sugar until mixture reaches desired thickness.
STEP 10 – As soon as pie is removed from oven, use pastry brush to generously cover hot pie with icing.
Cool and serve.

I went on a recipe hunt online a few weeks ago. I don’t remember exactly what prompted it, but once I got started, I just couldn’t stop!

I ended up with wonderfully unique Apple Pie recipes that I’ll be showcasing here thru November… I am choosing to ignore the significance of Pumpkin Pie in American Cuisine at this time of year. LOL

I also have some apple recipes that aren’t pies but they were just too cool to ignore.

I hope you’ll join me!

Tink

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

This cake is for the folks who love apple pie filling but don’t not like the crust. It’s a deliciously moist honey cake filled with an apple pie filling and glazed with apple cider caramel.

Tink

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

Apple Cider Honey Cake

INGREDIENTS
For the cake:

8 oz canola oil
298 g pure cane sugar
3 lg eggs
1 C honey, good quality wildflower or blackberry
471 g unbleached all-purpose flour
1 T bakng powder
1 tsp baking soda
1/2 tsp salt
1 T + 1 tsp ground cinnamon
1/8 tsp ground clove
1/2 tsp freshly ground nutmeg
4 fl oz freshly squeezed orange juice
4 fl oz ginger ale, good quality
4 fl oz decaf espresso
2 fl oz rum
1 tsp pure vanilla extract

For the apple pie filling:

3 med apples
50 g pure cane sugar
2 T unbleached, all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
pinch of groung ginger
pinch of ground clove
pinch of kosher salt
1 T unsalted butter

For the caramel apple cider glaze:

1 C brown sugar
4 oz unsalted butter
4 fl oz heavy cream

INSTRUCTIONS
For the cake:
Preheat oven to 350 F
STEP 1 – Creaming together all ingredients.
STEP 2 – Spray and line with parchment paper, 2 – 8″ pans.
STEP 3 – Fill one, 1/3 (1# 1.2oz) full, fill the other 2/3rds (2# 2.4oz) full.
STEP 4 – Bake in 350 degree (F) oven until toothpick comes out clean, around 45 minutes for the 2/3 full pan.
STEP 5 – Cool the cake layers and cut one into two equal layers.
STEP 6 – Wrap in plastic wrap separately and place in frige until ready to assemble.

For the filling:
STEP 1 – Peel, core and slice the apples (whatever thickness you desire).
STEP 2 – Place them in a bowl of cold water until ready to use.
STEP 3 – Combine dry ingredients.
STEP 4 – Strain the apples and place them in a saute pan with the tablespoon of butter.
STEP 5 – Sprinkle the dry ingredients over and saute until the apples are tender. You may add a little water if the filling begins to dry out before the apples are tender.

For the glaze:
STEP  – Place ingredients in a large sauce pot, bring to a boil, reduce to a simmer and cook for 2-3 minutes.
STEP  – Swirl the pan to combine ingredients if necesary.
STEP  – Let sit to thicken for approximately 30 minutes.

To assemble:
STEP 1 – place one cake layer on a cake stand or plate, cover with 1/2 of the filling, place another cake round centered on top and repeat with remaining cake filling.
STEP 2 – After placing the last cake round centered on top, pour over warm (slightly cooled and thickend) caramel apple cider glaze.