CINNAMON SAUCE FOR APPLE PIE
Cinnamon with apple pie is as American as the pie itself. When my mom makes an apple pie or cobbler, this sauce is like the ice cream--you're SUPPOSED to have this with it at my house. My pop can take it or leave it, but if I had to choose the ice cream or this, buh-bye ice cream!! I can eat this with a spoon, straight from the saucepot. Did I mention I'm a sauce freak?? LOL! Sometimes, I make it just to eat and I always have everything on hand. It's also good on vanilla ice cream, but I prefer the pie. I have been known to request this just because. GOTTA LOVE SAUCES of ANY KIND!
Provided by Redneck Epicurean
Categories Sauces
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar and flour in a small bowl.
- In a small saucepan, stir together the sugar mix into the milk. Cook until thick.
- Remove from heat and add the vanilla, butter, and cinnamon.
- Use as desired. Leftovers keep well, covered, in the refrigerator. When reheating in the microwave, do it very low and very slow, stirring frequently to prevent clumping and curdling.
Nutrition Facts : Calories 531, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.4, Sodium 100.8, Carbohydrate 108.7, Fiber 0.1, Sugar 100, Protein 4.5
CINNAMON BUN APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
- Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.
- Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.
- Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
- Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.
APPLE PIE SAUCE
This sauce is the perfect topping for a variety of Thanksgiving treats like apple pie, cinnamon rolls and pancakes.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, combine sugar, corn syrup, butter, cinnamon and cloves. Microwave on HIGH in increments of 2 minutes, stirring between each 2 minute period, until the sauce comes to a boil. Cool slightly and serve warm.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 55.2 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 98.9 mg, Sugar 40.6 g
CINNAMON-SUGAR APPLE PIE
Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. -Renee Schettler Rossi, New York, New York
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; 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. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 633 calories, Fat 30g fat (12g saturated fat), Cholesterol 34mg cholesterol, Sodium 169mg sodium, Carbohydrate 90g carbohydrate (62g sugars, Fiber 2g fiber), Protein 4g protein.
RED CINNAMON APPLE PIE
Make and share this Red Cinnamon Apple Pie recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 50m
Yield 1 pie
Number Of Ingredients 13
Steps:
- Sift flour with salt into mixing bowl; add almonds.
- Cut in shortening. Blend egg and water; sprinkle over flour mixture while stirring with fork until dough is just moist enough to hold together.
- Divide in half; form into balls. Flatten to about 1/2-in. thickness; smooth edges. Roll out one portion on floured surface to a circle 1-1/2 larger than inverted 9-inch pie pan. Fit loosely into pan.
- Cinna-Apple Filling: Combine sugar, pineapple juice and cinnamon candies. Bring to a boil, for 5 minutes.
- Prepare apples; coat with flour. Add sugar syrup; cook over medium heat, stirring constantly, until thickened. Pour into pastry-lined pan.
- Roll out remaining dough. Cut into strips 3/4 inches wide and crisscross over filling to form lattice over top.
- Trim and seal ends. Fold bottom crust over to cover; flute.
- Brush strips with reserved egg white, slightly beaten. Sprinkle with mixture of sugar and cinnamon.
- Bake in hot oven 425 degrees 10 minutes, then at 350 degrees for 25 to 30 minutes until crust is golden brown.
- Makes 1 9-inch pie.
APPLE & CINNAMON CHRISTMAS PIE
A great recipe to cher with your family on Christmas Day
Provided by mariana_84
Time 1h20m
Yield Serves 12
Number Of Ingredients 10
Steps:
- Peel the apples and chop them on the scraper. Mix them with the caster sugar, cinnamon and vanilla. Put the mix in a pot on the fire until it get's thick.
- For the base mix together the flour, sugar, dry yeast, butter, eggs and water to obtain a dough. Let the dought sleep for 10 min. and then make a leaf about 1cm thickness.
- Put the leaf in a tart griddle/tin. Put the padding over the dough and sprinkle sugar over the top.
- Heat the oven to 200C/fan 180C/gas 6 and bake the pie for 35-40 min (until the dough is ready on the bottom).
CINNAMON APPLE PIE BARS
It has taken me a while to find a good recipe, but finally with some different trials I find this has a great balance of cinnamon and nutmeg. Not to mention it is so much easier than apple pie and I think it tastes better. You can arrange the top crust lattice-style if desired.
Provided by mkuhlke
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll 1 pie crust pastry onto a work surface; lightly roll with a rolling pin until crust is a 9x13-inch rectangle, cutting crust if needed. Press crust into the bottom of a 9x13-inch baking dish, placing leftover crust pieces in the corners.
- Whisk white sugar, flour, cinnamon, and nutmeg together in a large bowl. Toss Granny Smith apples and gala apples in sugar mixture until evenly coated. Spread apple mixture evenly over pie crust; pour remaining juices over apples.
- Roll the remaining pie crust to 9x13-inch rectangle and place over apple layer, folding edges over apples to completely cover.
- Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes. Cool apple bars slightly, about 20 minutes.
- Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until topping is smooth and desired consistency; drizzle over bars.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 54 g, Cholesterol 0.2 mg, Fat 11 g, Fiber 2.9 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 170.7 mg, Sugar 34.3 g
CINNAMON CRUMBLE APPLE PIE
Categories Food Processor Fruit Dessert Bake Thanksgiving Vinegar Apple Fall Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For crust:
- Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
- Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
- For filling:
- Mix all ingredients in large bowl to coat apples.
- For topping:
- Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
- Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
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CINNAMON-APPLE PIE - BECEL CANADA
From becel.ca
- For crust, add 2 cups (500 mL) flour in medium bowl. Cut in Becel® salted margarine sticks with pastry blender or two knives until coarse crumbs form. Add 4 to 5 Tbsp. (60 to 75 mL) ice water, 1 Tbsp. (15 mL) at a time, until dough forms. Knead dough with floured hands and shape into two discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
- Preheat oven to 425°F (220°C). Preheat baking sheet. Unwrap larger disc of dough and roll on floured* surface from center to edges to form 13-in. (33 cm) circle. Press into 9-in. (23 cm) pie plate; set aside.
- For filling, combine 1/4 cup (60 mL) granulated sugar, brown sugar, remaining 1/4 cup (60 mL) flour and cinnamon in large bowl. Add apples; toss until coated. **Unwrap remaining pie dough and roll on lightly floured surface to form 10-in. (25 cm) circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples. Brush with milk and sprinkle with remaining 1 Tbsp. (15 mL) granulated sugar.
- Arrange pie on heated baking sheet and bake 10 minutes. Decrease oven to 375°F (190°C). Bake 1 hour or until juices are bubbling. Cover with foil if top gets too brown. Cool on wire rack.
CINNAMON SAUCE - THE RECIPE WENCH
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OAK GLEN APPLE PIE WITH CINNAMON SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 476 per servingServings 6-8
- Mix apple slices with 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and ground cinnamon and nutmeg. Taste and, if desired, add more granulated sugar and lemon juice.
- On a lightly floured board, roll half the pastry into a round 1/8 inch thick. Line a 9-inch pie pan with pastry. Fill with apple mixture.
- On a lightly floured board, roll remaining pastry into a 1/8-inch-thick round and lay over apple mixture. Fold edges of top pastry over edges of the bottom one and crimp to seal together. Cut decorative slits in top pastry and sprinkle with about 1 tablespoon granulated sugar.
- Bake on the lowest rack in a 375° oven until juices bubble in center of pie, 1 to 1 1/4 hours. If pastry edges brown before pie is done, drape affected areas with foil. Cool pie on a rack at least 2 hours.
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