APPLE PIE BUNDLES
These cute bundles taste like an apple pie but without all of the work-no fork needed! The ingredients in this recipe can easily be doubled for when you're expecting a crowd. -Amy Wood, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In small bowl, combine the apples, apple butter, sugar, apple pie spice and cinnamon., On a lightly floured surface, roll out pastry to a 12-in. circle. Cut out 18 circles with a floured 3-in. round cutter, rerolling scraps if necessary. Press pastry onto the bottoms and up the sides of greased miniature muffin cups., Spoon filling into each cup. Bring pastry edges over filling and twist; pinch seams to seal. Brush tops with butter., Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., Combine confectioners' sugar and enough water to achieve a drizzling consistency. Spoon over bundles. Serve warm.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 54mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
CHEF JOHN'S EASY APPLE PIE
Not your traditional apple pie, this filling is caramelized apples held together with a very glossy, just-thick-enough apple syrup.
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
- Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 56.6 g, Cholesterol 22.9 mg, Fat 25 g, Fiber 4.4 g, Protein 3.4 g, SaturatedFat 9.5 g, Sodium 259.4 mg, Sugar 30.7 g
BUNDT APPLE PIE
A simple three words will describe it: bundt apple pie. No, not cake - PIE. An apple pie with a crust and filling, baked in a heavy metal bundt pan. When I looked on Google for any examples of a pie in a bundt pan, I'd found exactly ZERO. Evidently, no one has done this before - everyone bakes cakes and sometimes other things in bundt pans, but apparently no one had written anything online about baking a pie in a bundt pan. COOL! Therefore, I present the world's first bundt apple pie. Please feel free to try and modify this recipe as needed. All I ask is a reference.
Provided by E.W. Modemac
Categories Dessert
Time 2h15m
Yield 1 large pie, 10-12 serving(s)
Number Of Ingredients 27
Steps:
- Pans needed: Bundt cake pan of 10 inches or larger in diameter, preferably a thick or heavy pan. Large bowl to mix crust. Two medium to large size bowls, plus a colander, to drain sliced apples.
- Peel and slice apples into equal-sized pieces. (Some folks use thin slices, some use thick slices, and some prefer to cube their apples. This is your preference, but the apple slices should be roughly the same size.) Mix in 1/4 cup sugar. Place a colander into a large bowl, then add the mixed apple slices to the colander. Let the liquid drain from the apple slices for 90 minutes.
- While the apples are draining, preheat your oven to 350 degrees Fahrenheit and prepare your pie crust.
- In a large bowl, mix together the ingredients in order: flour, suet, baking powder, brown sugar. salt. Stir together, then mix in spices: allspice, cardamon, ginger. Add brandy and 1/4 cup water. Stir it all together until you are close to forming a dough, then add the remaining 1/4 cup of water and stir. Once the crust dough is thick in consistency, you can then knead the dough with your hands. If the dough is not at the right consistency then add more water, a tablespoon at a time, until you are left with thick dough and no dry crumbs on the side and bottom of the bowl. Separate the mound of dough into two halves, and roll them into two balls of dough.
- Grease the entire inside of the bundt pan with shortening, to prevent sticking when the finished pie comes out.
- Press one of the balls of dough with a rolling pin into a flat circle. Place it into the bundt pan, and press it out with your hands so that every inch of the inside of the pan is covered. I found the pie crust was indeed very thick and solid, and it was much easier to roll out with a rolling pin than a typical pie crust. I pressed it into the bundt pan by hand, and spent maybe twenty minutes or more pressing the pie crust up along the inner and outer edges of the pan.
- When the apples have finished draining, reserve (keep) the drained apple juice. Return the apples to the big mixing bowl. In order to add more flavor to the crust, I poured some of the reserved apple juice from the apple slices into the pan and swirled it around, then drained out the excess.
- In a large bowl, mix the drained apples together with the pie filling ingredients. Add the filling to the bundt pan.
- With a rolling pin, press the other ball of dough into a second round crust to add to the top of the pan - and when the pie is flipped over, this will be the bottom of the pie. Because of this, it will be necessary to double over and press down the edges all around the pan. This will crimp it down with the inner crust, and seal the pie as it bakes in the oven.
- Bake the pie in your oven at 350 degrees F for at least 75 to 80 minutes (1 hour plus 15 to 20 minutes).
- Remove the pie from the oven. At this point the torture begins! It is absolutely necessary to let the pie sit and settle for one hour before flipping the bundt pan over. After this, wait for another hour before lifting the pan off if the finished pie.
- Finally, prepare the pie glaze: Add 2 cups powdered confectioner's sugar to a medium sized bowl. Bring applejack brandy to a boil. Lower temperature, and simmer to boil off the alcohol. As the liquor is simmering, add 2 tablespoons of butter, and stir until the butter is melted. Add the mixture of brandy and butter to the powdered sugar. Add 2 tablespoons of heavy cream, plus 1/2 teaspoon cinnamon and 1/4 teaspoon vanilla extract. Stir it all into a thick liquid or a thin paste. Drizzle the glaze over the pie.
Nutrition Facts : Calories 598.8, Fat 25.5, SaturatedFat 14.1, Cholesterol 23.5, Sodium 286.9, Carbohydrate 90, Fiber 3.9, Sugar 54.4, Protein 4.7
GOLDEN APPLE BUNDLES
This recipe is an interesting way to use apples. I usually make them on Fridays, so when family and friends drop in on the weekend, I have a nice dessert to serve. They bake flaky and golden brown outside and moist inside. -Lila Eller, Everett, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large bowl, combine apples, walnuts, brown sugar, raisins, flour, lemon zest and cinnamon; set aside. , Roll pastry to 1/8-in. thickness. Cut into 5-in. circles. Spoon about 1/4 cup apple mixture into center of each circle. Moisten edges of pastry with water. Fold over and seal edges with a fork. , Place on a greased baking sheet. Bake 10 minutes. Reduce heat to 400° bake 10 minutes. Brush each with milk and sprinkle with sugar; return to oven for 5 minutes.
Nutrition Facts : Calories 253 calories, Fat 11g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 136mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CHEDDAR-APPLE BUNDLES
A lot of people like to have a small wedge of cheddar cheese alongside a slice of apple pie. If you're one of those folks then you'll enjoy this treat. (Cooling time of 20 minutes is not included in cooking time.)
Provided by TasteTester
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine brown sugar and pecans; set aside. In food processor combine flour, 1/2 cup of the cheese, granulated sugar, and 1/4 teaspoon salt. Cover and process with one on/off turn. Add butter. Cover and process with several on/off turns until size of small peas. With processor running, slowly add water to make dough come together in a ball. Gently knead until smooth.
- Divide dough in 8 pieces. For each bundle, on floured surface roll dough in an 8-inch circle. Place 3 tablespoons cheese and 1/4 cup apple in center. Sprinkle with 1 tablespoon nut mixture. Brush dough edges with water. Bring up dough edges and press together to seal. Sealed sides up, place on parchment-lined baking sheet.
- Bake 20-25 minutes or until pastry is golden. Spoon preserves on each bundle. Cool 20 minutes on baking sheet. Serve warm.
Nutrition Facts : Calories 470.8, Fat 26.2, SaturatedFat 13.8, Cholesterol 60.3, Sodium 340, Carbohydrate 49.7, Fiber 2.4, Sugar 21.7, Protein 11.2
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