CANDY APPLE PIE
This is the only apple pie my husband will eat, but that's all right since he makes it as often as I do. Like a combination of apple and pecan pie, it's a sweet treat that usually tops off our holiday meals from New Year's all the way through to Christmas! -Cindy Kleweno, Burlington, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, toss apples with lime juice. Combine sugar, flour, cinnamon and salt; add to apples and toss lightly. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until golden brown and apples are tender, 40-45 minutes., For topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans. , Pour over top crust. Bake until bubbly, 3-4 minutes longer. Place on a wire rack. Serve warm.
Nutrition Facts : Calories 476 calories, Fat 23g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 318mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
CANDY APPLE PIE
Now for something a little different...I hope you enjoy this lovely recipe as much as we do. You can use any type of apple that you like, but we prefer the tart ones with this dish. Real comfort food for the soul.
Provided by Baby Kato
Categories Pie
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees Prepare crust for a double crust pie.
- Set aside.
- In a large bowl combine all ingredients for filling.
- Blend well and pour into pie shell.
- Dot with butter cubes and top with remaining pie crust.
- Cut three of four steam vents on top of pie.
- Bake in a 400 degree oven for 45 minutes.
- Pie Topping Put butter, brown sugar and cream in small pot and bring to a boil, remove and add pecans.
- Then pour over pie crust and return pie to oven for 5 minutes, until bubbly.
- This pie is wonderful served with sharp cheddar cheese or French vanilla bean ice cream.
CANDIED GINGER APPLE PIE
Steps:
- For the crust: Put the flour, sugar and salt into the bowl of a food processor fitted with the pastry blade and pulse a few times to combine. Add the butter and pulse a few times until the mixture resembles fine gravel. Add 1/4 cup ice water a few tablespoons at a time until the dough comes together and forms a ball. Remove from the food processor, divide in two and form each piece into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or until ready to use.
- For the filling: In a large bowl, combine the apples, sugar, cornstarch, crystallized ginger, cinnamon, lemon juice, vanilla bean paste and salt.
- Preheat the oven to 425 degrees F and remove one of the disks of dough from the refrigerator. If necessary, leave to soften for 10 minutes or so. On a floured surface, roll out the disk into a 12-inch round about 1/8-inch thick. Transfer to a 9-inch pie dish and gently press into place, eliminating any air pockets. Trim the dough overhang to 1/2 inch.
- On a floured surface, roll the second disk into a 12-inch round about 1/8-inch thick. Transfer the apple filling to the dough-lined dish. On top of the filling, add the second crust, allowing each to overhang by 1/2 inch. Fold the top crust edges over the overhang of the bottom crust and crimp the edges to seal. Cut six slits into the top crust.
- Beat the egg with 1 to 2 tablespoons of water. Using a pastry brush, lightly paint the crust with the egg. Using aluminum foil, make a "collar" around the edges of the pie to prevent it from browning too quickly.
- Bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbly, about 1 hour. (Remove the foil collar for the last 10 to 15 minutes.)
- Transfer the pie to a rack and cool completely.
- Serve with a scoop of vanilla ice cream.
DEPRESSION ERA APPLE CANDY PIE
This is a recipe handed down thru the generations. Because it's an old recipe, ingredients are not exact... Grandma worked with a pinch of this and a bit of that...Serving sizes are approximate.
Provided by Connie C.
Categories Pie
Time 1h5m
Yield 10 1 casserole, 10 serving(s)
Number Of Ingredients 7
Steps:
- Fill a medium sized casserole three - quarters full of peeled, cored, and sliced apples.
- Add the lemon juice.
- In a separate bowl, mix the flour, sugar, cinnamon, butter, and nuts.
- Blend until mixture looks crumbly.
- Sprinkle on top of the apples. Do not stir.
- Bake in a 350 degree oven about forty- five minutes.
- Turn oven to 450 degrees and allow it to brown quickly.
- It can be served hot or cold.
- If you like, you may pour cream on top.
CARAMEL, CHOCOLATE AND CANDY APPLES
Transform tart Granny Smiths into a sweet Halloween treat with this candy apple recipe from Food Network.
Provided by Giada De Laurentiis
Categories dessert
Time 5h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
- In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
- Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.
CANDY APPLE PIE
This pie tastes as good as a candy apple without the mess. My family loves it! Serve with a dollop of whipped topping and a sprinkle of cinnamon.
Provided by Dottie Adams
Categories Apple Pie
Time 1h2m
Yield 8
Number Of Ingredients 7
Steps:
- Peel and core the apples. Slice thinly.
- Combine 1 1/2 c apple juice, candies, food coloring, vanilla, and apples in a saucepan. Bring to a boil. Simmer until apples are tender, stirring frequently. Combine remaining 1/4 cup apple juice and corn starch; stir into apple mixture, and cook until thickened. Remove from heat, and let cool.
- Spread apple mixture into pie shell, and chill for several hours. Before serving, top with whipped topping and sprinkle with cinnamon if desired.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 29.6 g, Fat 5.4 g, Fiber 2.3 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 105 mg, Sugar 16 g
CANDY BAR PIE II
Layers of chocolate, cream cheese, and nuts .... a crowd pleasing pie good for any occasion.
Provided by Vickie
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Cut candy bars in half lengthwise, then into 1/4 inch pieces. Place candy pieces over bottom of pie crust.
- In a small bowl, combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter; beat until mixture is smooth. Pour filling over candy pieces.
- Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes.
- In a small saucepan, heat whipping cream until very warm. Remove from heat, and stir in chocolate chips until smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving.
Nutrition Facts : Calories 645.1 calories, Carbohydrate 55.9 g, Cholesterol 110 mg, Fat 43.9 g, Fiber 2.5 g, Protein 12 g, SaturatedFat 21 g, Sodium 396.3 mg, Sugar 41.1 g
CANDY APPLE JELLY
Make and share this Candy Apple Jelly recipe from Food.com.
Provided by The Hen Basket
Categories Jellies
Time 25m
Yield 6 Pint Jars
Number Of Ingredients 4
Steps:
- In a large sauce pan, combine the apples, candies and pectin. Bring to a full rolling boil (high heat). Be sure and stir constantly. Once boiling, add your sugar and bring it back up to a full rolling boil and cook for 2 more minutes. Again, keep stirring.
- You will need to skim off any foam and fish out any undissolved candies.
- Very carefully ladle your hot jelly mixture into sterilized half pint jars. I recommend using a canning funnel. Leave about 1/4 inch head space.
- Remove any air bubbles (I use a butter knife to sort of stir them out), use a damp cloth to wipe the rims clean and put your lids on, hand tighten.
- Process in a boiler water bath for 10 minutes. Make sure you have enough water to cover the the tops of the jars and remember, the water will cook down, so either add a touch more before boiling or keep a kettle of hot water on the back burner to add more if needed.
Nutrition Facts : Calories 683.6, Fat 0.2, Sodium 24.8, Carbohydrate 176.2, Fiber 1.1, Sugar 165.6, Protein 0.2
OLD-FASHIONED CINNAMON CANDY APPLE PIE
This pie reminds me of my Great Aunt Lola's when I was little. It still isn't as good as hers, but it's as close as I can come.
Provided by Wildflour
Categories Pie
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cut lard into flour and salt, mix with enough ice water to hold together.
- Roll out half of dough and line an 8 or 9" pie pan. Roll another circle for top with other half.
- In large mixing bowl, stir together filling ingredients except apples and candies.
- Fold in apples well.
- Turn into pastry-lined pan and dot with butter.
- Sprinkle with 2 Tbl. cinnamon candies.
- Cover with top crust and seal edges.
- Cut slits in top, brush with milk.
- Sprinkle with a little sugar.
- Bake about 1 hour at 350 degrees.
CANDY APPLE WALNUT PIE
The South is known for apple pies, but this one is not your typical apple pie! The filling includes red-hot candies, and instead of a regular double crust, you simply crumble a frozen pastry shell and sprinkle it over the top. You can peel the apples if you wish or leave them unpeeled.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the apples, walnuts, red-hots, 1/3 cup sugar and flour; toss to coat. Spoon into one pastry shell. Crumble the remaining pastry shell into 1/2-in. pieces; toss with remaining sugar. Sprinkle over filling., Place on a baking sheet. Bake at 375° for 50-60 minutes or until filling is bubbly and crust is golden brown. Cool completely on a wire rack before cutting.
Nutrition Facts :
CANDY APPLES
Serve these easy candy apples at a summer fête, on Bonfire Night, Halloween at a kids' birthday party. Experiment with fun and vibrant colours
Provided by Lulu Grimes
Categories Treat
Time 35m
Number Of Ingredients 6
Steps:
- Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry. (This removes the protective wax from the skin and makes the toffee stick to the apples better.)
- Push the sharpest end of each stick into the stalk-end of each apple, making sure it's firmly wedged in. Put a large piece of baking parchment on a board.
- Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don't stir. Add the golden syrup and simmer the mixture (be careful it doesn't boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring, if you like, and swirl to combine. Turn off the heat.
- Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again, if you need to. Leave to set. Best eaten on the same day.
Nutrition Facts : Calories 284 calories, Carbohydrate 69 grams carbohydrates, Sugar 69 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CANDIED APPLE PIE CHEESECAKE
This is the winner of the Philadelphia Cheesecake Contest and is a twist on a classic holiday favorite. Recipe by Deborah Biggs.
Provided by cookiedog
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325. Mix ginger snap crumbs, butter and 2 tablespoons sugar; press onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in half each of pie filling, nuts and toffee. Pour into crust.
- Bake 35 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee.
Nutrition Facts : Calories 434.5, Fat 28.7, SaturatedFat 14.9, Cholesterol 106.4, Sodium 337.4, Carbohydrate 38.6, Fiber 1.1, Sugar 20.6, Protein 7.3
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