APPLE-CHERRY LATTICE PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
- Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
- Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
- Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
- Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.
CHERRY RHUBARB CRUNCH
My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! -Sharon Wasikowski, Middleville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.
Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 116mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
KUGEL (APPLE-CHERRY SUPREME)
Make and share this Kugel (Apple-Cherry Supreme) recipe from Food.com.
Provided by Alan Leonetti
Categories Apple
Time 1h39m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Peel& core the apples.
- Cut the apples into quarters& then slice them into 1/4" slices& set aside.
- Cook the noodles in the milk, cream, wine& a 1/2 cup of the sugar until very soft (about 20 minutes).
- In a bowl, mix the eggs, egg yolks, sour cream& the remaining 1/4 cup of sugar together.
- After the noodles are slightly cooled& not piping hot, mix the egg mixture into the noodles with the heat off.
- Preheat oven to 375 degrees.
- In another bowl, whisk together the cornstarch, rum, vanilla& apple juice concentrate.
- In a sautè pan, melt the butter over high heat.
- When melted, reduce to medium heat.
- Add the brown sugar& then the apples.
- Arrange the apple slices so that they are not on top of each other& they are flat.
- Sautè for 1 minute& then add the rum& apple juice mixture.
- Cook until somewhat thickened& then stir in the cherries.
- In a 2 1/2 quart buttered (or sprayed with Pam) casserole, alternate the noodle mixture& the fruit mixture in 5 layers (3 noodle& 2 fruit) beginning& ending with noodle layers.
- Bake uncovered until the top begins to get brown, about 35 to 45 minutes.
- Serve topped with sour cream.
Nutrition Facts : Calories 562.9, Fat 26.2, SaturatedFat 14.9, Cholesterol 233.9, Sodium 136, Carbohydrate 68.8, Fiber 2.8, Sugar 46.5, Protein 9.9
APPLE-CHERRY MATZO KUGEL CUPS
Break out the matzo squares and muffin pan to make these scrumptious cinnamon-spiced apple-cherry kugel cups.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Add hot water to matzo in medium bowl; stir. Let stand 15 min.
- Heat oven to 350°F. Beat 4 oz. cream cheese, eggs, sugar and cinnamon in large bowl with mixer until blended. Drain matzo; squeeze out excess water. Add matzo to cream cheese mixture; mix well. Stir in fruit.
- Spoon half the batter into 12 muffin pan cups sprayed with cooking spray. Cut remaining cream cheese into 12 pieces. Place 1 cream cheese piece in center of batter in each muffin cup; cover with remaining batter.
- Bake 20 to 25 min. or until edges are crisp and tops are lightly browned. Cool 15 min. before removing from pan to serve.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 80 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 11 g, Protein 3 g
APPLE RHUBARB CRISP
Well, I love apple crisps and rhubarb crisp - but didn't like the strawberry. I took a few recipes I found and mixed and matched and got something that everyone loved. Hope you do as well. Apples-to-rhubarb mixture can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be.
Provided by Rockabillytim
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
- Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
- Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 59.2 g, Cholesterol 32.5 mg, Fat 13.2 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 7.9 g, Sodium 93.3 mg, Sugar 38.3 g
CHERRY APPLE MATZOH KUGEL
I found this recipe while searching for an additional kugel to add to my Passover holiday menu. This was a HUGE success. You can pre-make the kugel and then right before you start your seder as your dinner is being kept warm in the oven place it inside to reheat. When your family reaches the festive meal portion of the evening spread the preserves on top and serve. This recipe was found at http://www.jewish-food.org/ and was attributed to Linda Shapiro ([email protected]).
Provided by TSUalum93
Categories Apple
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Grease a 9x13-inch pan.
- Beat eggs until light and fluffy.
- Break up matzos into small pieces. Pour boiling water over and drain well.
- Add sugar to eggs; beat again.
- Add matzo; beat again.
- Add melted butter if making this dish for a meat meal use margarine; fold in apples.
- Bake 1 hour.
- Spread preserves on top; bake an additional 10 minutes longer.
- If preparing this dish in advance, freeze the bottom without the preserves. Reheat, then add the preserves on top.
- The original recipe states that the serving size is 24. My family likes this so much it makes about 10 servings so I double it and make it in two separate pans.
MALKY'S APPLE KUGEL
I had this at a friend's house and when we got home, my husband insisted that I call her to get the recipe - so I did.
Provided by Mrsspeevs
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Placed sliced apples in an 8X8 oven safe dish.
- Sprinkle with sugar and cinnamon.
- Mix the remaining ingredients and spread over the top.
- Bake for 1 hour.
BERRY-APPLE-RHUBARB PIE
I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. -Michael Powers, New Baltimore, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer pastry to pie plate., In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar., Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 615 calories, Fat 28g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 318mg sodium, Carbohydrate 86g carbohydrate (46g sugars, Fiber 5g fiber), Protein 6g protein.
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