Apple Rasberry Pie Almondine Food

APPLE-RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
• On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
• Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

BERRY APPLE PIE

Steps:

• In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge., Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

RUSTIC APPLE RASPBERRY TART

Steps:

• In a small bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Gradually add egg yolk and water, tossing with a fork until a ball forms. Shape into a disk; wrap in plastic and refrigerate for at least 1 hour., On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined 14-in. pizza pan., For filling, combine apples and raspberries in a large bowl. Combine the sugar, cornstarch and cinnamon. Add to the fruit; toss gently to coat. Spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. , Brush folded pastry with milk; sprinkle with coarse sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto wire rack to cool.

RASPBERRY-ALMOND PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
• For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
• Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
• For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
• In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
• On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
• Cut into slices and serve.

APPLE, ALMOND AND RASPBERRY PIE

Steps:

• To prepare pastry dough, combine flour, sugar, salt, and butter in bowl of a food processor; pulse until mixture resembles coarse meal. Blend yolk and water in a small dish; add to processor. Pulse to combine mixture. Divide dough in half. Shape into disks. Wrap in plastic and chill for 1 hour (or overnight).
• Roll out half of dough into a 15-inch circle. Place in round, shallow glass 10-inch baking dish. Trim overhang to 1-1/2 inches. Roll remaining half of dough into 12-inch circle. Using a pastry wheel, cut into 1-inch strips. Transfer to a baking sheet lined with wax paper and refrigerate.
• To prepare filling, preheat oven to 450 degrees. Roll out almond paste between 2 pieces of wax paper to 9-inch circle. Remove paper. Place over pastry in baking dish.
• Combine sugar, flour and allspice in a large bowl. Add apple slices. Toss. Spoon half of apple mixture into pie shell. Sprinkle with half of the raspberries. Repeat with remaining apples and raspberries, scraping in any remaining sugar mixture and spreading fruit to make level.
• Place lattice strips on pie, spacing about 1-1/2 inches apart; trim off excess. Turn up overhang and crimp edge of crust. Place pie on baking sheet; brush pastry with milk. Tent with foil.
• Bake in oven for 15 minute, then reduce temperature to 375 degrees. Bake for 1 hour or until apple are tender, removing foil during last 10 minutes to brown crust, if needed. Cool slightly on wire rack, then serve warm.

APPLE-RASBERRY PIE ALMONDINE

Steps:

• Preheat oven to 375.
• in a bowl, using electric beater, beat together the butter and icing sugar. Incorporate the eggs and continue beating.
• With a wooden spoon, stir in the flour and ground almonds. If desired, add a few drops of almond extract and mix well.
• Line a 9 inch pie plate with the pie dough. Fill the pie shell with half the apples and half the raspberries. With a spatula, cover the fruit with the frangipane (almond preparation). Arrange the remaining apples slices neatly around the edges of the pie and place the rest of the raspberries in the centre. Sprinkle with sugar.
• Bake in the centre of the oven for 40-50 minutes, or until the frangipane is golden-brown and slightly firm to the touch. Let the pie cool on a wire rack before slicing it.

APPLE RASPBERRY PIE

Steps:

• Freeze the flour in a medium bowl for
• one hour.
• Refrigerate the lard for one hour then cut into cubes.
• In small cup combine vinegar, salt and water.
• Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour.
• Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated.
• Scrape into a bowl an mix with liquid.
• Turn dough out onto a lightly floured surface.
• With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches.
• Fol to the center and roll out slightly to form an 8 inch square.
• Roll and fol once more.
• Wrap in parchment or waxed paper and refrigerate until needed.
• Peel and cut and core apples into eighths.
• Then dice crosswise into 1 1/2 chunks.
• Toss apples with lemon juice.
• Blend together 1/2 cup sugar with flour and spices.
• Add apples and toss until evenly coated.
• Add raspberries last toss lightly.
• Cut 1/3 dough and reserve.
• Roll remaining dough into a round 5 inches larger than dish.
• Place and fit into dish and trim overhang to 1 inch.
• Spoon in apples and dome evenly.
• Roll out remaining shell, crimp.
• Sprinkle remaining sugar onto crust.
• Cut 5 slits in center of dough.
• Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.

APPLE-RASBERRY PIE ALMONDINE

Steps:

• Preheat oven to 375.
• in a bowl, using electric beater, beat together the butter and icing sugar. Incorporate the eggs and continue beating.
• With a wooden spoon, stir in the flour and ground almonds. If desired, add a few drops of almond extract and mix well.
• Line a 9 inch pie plate with the pie dough. Fill the pie shell with half the apples and half the raspberries. With a spatula, cover the fruit with the frangipane (almond preparation). Arrange the remaining apples slices neatly around the edges of the pie and place the rest of the raspberries in the centre. Sprinkle with sugar.
• Bake in the centre of the oven for 40-50 minutes, or until the frangipane is golden-brown and slightly firm to the touch. Let the pie cool on a wire rack before slicing it.

RASPBERRY-APPLE CRUMB PIE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
• In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
• Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. Serve warm or cooled.

ASPARAGUS ALMONDINE

Steps:

• Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside.
• In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
• Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
• Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.
• Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.