THE BEST APPLE PUDDING
This is my favourite apple dessert. This recipe came from my mother and we had this many times growing up. Use enough apples to generously cover the bottom of the dish. So Yummy!
Provided by bert2421
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
- Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
- Add vanilla.
- Spread over apples.
- Combine all sauce ingredients and boil for 5 minutes.
- Pour over batter and bake 35- 45 minutes at 350.
Nutrition Facts : Calories 677.4, Fat 18.6, SaturatedFat 6.2, Cholesterol 64.8, Sodium 405.1, Carbohydrate 125.1, Fiber 4.2, Sugar 92.5, Protein 6.4
GRANDMA DAVIDSON'S BAKED APPLE PUDDING
My savvy grandmother whipped up recipes like this homey, cinnamon-scented apple pudding in the Depression years. Many of us still make them today. -Holly Sharp, Warren, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, mix the first five ingredients. Add milk; stir just until blended. Fold in apples. Transfer to a greased 2-1/2-qt. deep baking dish. Dot with butter., Pour boiling water over top. Bake, uncovered, 40-45 minutes or until golden brown. Let stand 15 minutes before serving. If desired, serve with ice cream.
Nutrition Facts : Calories 291 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 61g carbohydrate (43g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE PUDDING
A recipe that was handed down through the years from Mother to Daughter. It's just a simple and easy 'Apple Pudding' recipe. When you are in a hurry and have very few staples on hand, you may want to give this dessert a try. That is the basic recipe and good for the times of depression when extras are scarce. Serve either hot or cold. It is good plain but better with milk, cream, whipped cream or lemon sauce.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
- Bake in preheated oven 45 minutes, until apples are tender.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 60.2 g, Cholesterol 6.5 mg, Fat 1.9 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 34.8 mg, Sugar 51.5 g
DEEP-DISH APPLE PIE
This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. -Salem Cross Inn, West Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 18mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
DEEP-DISH APPLE PIE
From Cooks Illustrated: "We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts." Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes. See below for freezing instructions
Provided by senseicheryl
Categories Pie
Time 1h5m
Yield 1 9 inch pie, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
- Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
- Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.).
- For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
- Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
- Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
- Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
- Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
- Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.
- Freezing Instructions:.
- We tried two different methods for freezing: (1) fully assembled and ready to go directly from freezer to oven and (2) divided into separate components of crust and cooked apple filling to be thawed, assembled, and baked. Both versions were good, although the reassembled pie was deemed marginally better for its slightly flakier, more evenly browned crust. You'll probably want to choose one method or the other based on how long you expect to keep a pie (or its components) in the freezer.
- Assembled pies kept well for up to two weeks in the freezer; after that, the texture of the crust and apples suffered. To freeze an assembled pie, follow the recipe all the way through sealing the pie crust, but do not brush with egg wash. Freeze the pie for two to three hours, then wrap it tightly in a double layer of plastic wrap, followed by a layer of foil, and return it to the freezer. To bake, remove the pie from the freezer, brush it with egg wash, sprinkle with sugar, cut slits in the top crust, and place directly on the baking sheet in the preheated oven. Bake 5 to 10 minutes longer than normal.
- For a longer freezer storage time of several months, freeze the crust and apples separately. Freeze individual batches of the cooked, drained apple filling in quart-sized freezer bags (this doubles as a great alternative to canning). Then make the pie dough, shape it into two 4-inch disks, wrap the disks tightly in a double layer of plastic wrap and foil, and freeze. When you're ready to make the pie, simply thaw the apples and crust in the refrigerator the night before, assemble as per the recipe instructions, and bake as directed. Of course, you can always just freeze the apples and make the crust fresh the day you bake the pie.
DEEP-DISH LAYERED BANANA PUDDING
As if banana pudding weren't luscious enough on its own, we've gilded the dessert lily and layered it with vanilla wafers and a sweet pecan topping.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Crush 30 wafers; mix with next 4 ingredients. Spread onto bottom of rimmed baking sheet sprayed with cooking spray. Bake 8 to 10 min. or until golden brown, stirring after 5 min. Cool.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1 cup COOL WHIP.
- Layer 1/3 of the crumb mixture and half each of the bananas and pudding in 2-qt. bowl; repeat layers.
- Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Gently stir in 1 cup of the remaining COOL WHIP; spread over top of dessert, sealing to edge of bowl. Sprinkle with remaining crumb mixture. Refrigerate 3 hours.
- Serve topped with remaining COOL WHIP and whole wafers.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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