APPLE AND CHERRY PIE
This delicious apple and cherry pie combines the tartness of the cooking apples and the sweetness of the cherries to make a wonderful dessert, perfect served with vanilla ice cream or whipped cream.
Provided by Gav
Categories Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- Peel, de-core and chop the apple into smallish pieces (say 1-2 cm cubes).
- Melt the butter and sugar in a pan and add the apple pieces. Add the cinnamon and cardamom powder and cook on a medium heat for about 10 minutes, stirring occasionally.
- Then add the cherries and cook for a further 5 minutes. Remove from the heat and allow to cool for 10 minutes.
- While the apples are cooking in the pan, prepare the tart dish. Pre-heat the oven to 180C.
- Firstly butter the dish and add a thin layer of flour to prevent the pastry from sticking.
- Roll out the pastry on a lightly floured surface. Then add a layer of pastry to the inside of the dish.
- Prepare the pastry for the pie crust (either one piece or some long strands to make a lattice - use a ruler to cut the long strands in a staight line).
- Fill the tart dish with the apple and cherries. Then cover with the pastry lid you have chosen. Make sure the pastry is well crimped where it meets.
- Brush the pastry with some milk. Then place in the oven at 180C for about 40 minutes.
Nutrition Facts : Calories 259 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 68 milligrams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
APPLE AND CHERRY PIE WITH OATMEAL CRUMBLE TOPPING
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.
- In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
- Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.
FARMHOUSE APPLE CHERRY PIE
The wining pie in this year's Michigan Living baking contest. The winner's name is Pamela Conrad. I haven't tried this pie yet, but it sounds wonderful. Pinconning, by the way, is a city in Michigan known for its cheese.
Provided by ReeLani
Categories Pie
Time 2h15m
Yield 1 pie
Number Of Ingredients 17
Steps:
- CRUST: Using a pastry blender, mix flour, salt and butter'til ingredients look like a coarse meal.
- Add grated cheese.
- Gradually add drops of ice water and mix'til dough holds together (approx 1/4 cup water).
- Pat dough into a flat circle onto a piece of plastic wrap.
- Cover with wrap and refrigerate at least an hour.
- CRUMB TOPPING: Combine butter and flour with a pastry blender or in a food processor until mixture looks like coarse meal.
- Add brown sugar and oats and combine.
- Set aside.
- FILLING: Preheat oven to 400 degrees (F).
- Roll our pie crust to a 14-inch circle and press into an 8-inch pie plate or tin.
- Beat the eggs and add the sugar, flour, sour cream, lemon rind and juice.
- Add the cherries and apples then mix well.
- Pour filling into crust.
- Bring overhanging pastry up over the filling.
- Bake for 10 minutes.
- Remove from oven, sprinkle crumb topping on the apple filling and return to oven.
- Continue baking 30-35 minutes, until crumb topping is brown and filling is set.
- Chill slightly before serving.
RUSTIC APPLE PIE WITH DRIED CHERRIES
Steps:
- To prepare the crust, put the whole-wheat pastry flour, all-purpose flour, granulated sugar and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. In a small bowl combine the buttermilk and ice water. Add the buttermilk-water mixture and pulse 3 to 5 times more to combine. Pat the dough into a 4-inch round and wrap in plastic wrap. Place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
- In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add the dried cherries then sprinkle in the cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
- On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up with your fingers.
- Arrange the apple mixture in a mound in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even.
- Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown.
- In a small bowl stir together the honey and boiling water to make a glaze. When the pie is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature.
Nutrition Facts : Calories 230, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 60 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 3 grams
FARMHOUSE PORK AND APPLE PIE
I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. -Suzanne Strocsher, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 2 tablespoons drippings. Increase heat to medium-high. Add onions to drippings; cook until tender, 5-7 minutes. Remove with a slotted spoon; drain. Reduce heat to medium., Preheat oven to 350°. Toss pork with flour. Working in batches, brown pork in drippings, adding oil if needed. Remove with a slotted spoon; drain. Remove skillet from heat; discard drippings. Return pork to skillet. Add bacon, onions, apples, sage, salt, nutmeg, and pepper. Stir in cider and water., Bake, covered, until pork is tender, about 2 hours. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Preheat broiler. Drain potatoes. Mash, gradually adding 3 tablespoons butter, enough milk to reach desired consistency and salt and pepper. Spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 in. from heat until topping is browned, about 5 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 467 calories, Fat 22g fat (9g saturated fat), Cholesterol 110mg cholesterol, Sodium 603mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.
FARM APPLE PAN PIE
You'll find this pie's very convenient for taking to a covered-dish supper, picnic or any event where crowds gather. But be prepared-people always ask for the recipe! -Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. , Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-in. baking pan. , Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. , Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.
Nutrition Facts : Calories 317 calories, Fat 13g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 86mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
IRISH APPLE CAKE
An authentic Irish Farmhouse Apple Cake -- delicious with or without the traditional custard sauce! https://theviewfromgreatisland.com/irish-apple-cake/
Provided by Gagoo
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don't overcook or it can curdle. Stir in the vanilla. Refrigerate the custard sauce until needed.
- To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
- To make the cake, grease a 9 inch round spring form pan.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
- Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
- Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping.
- Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
- Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.
Nutrition Facts : Calories 446.1, Fat 21.6, SaturatedFat 12.3, Cholesterol 194.9, Sodium 165.5, Carbohydrate 57, Fiber 1.6, Sugar 34.5, Protein 7.3
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3.5/5 (28)Published 2011-06-14Total Time 1 hr 15 minsCalories 439 per serving
- If using frozen cherries, let stand at room temperature 30 minutes or until partially thawed. Meanwhile, in a mixing bowl stir together the 2 cups flour and the salt.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half.
- On a lightly floured surface, flatten each ball of dough with your hands. Roll out one portion of dough from center to edges, forming a circle about 12 inches in diameter.
- Stir together the 1 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and the nutmeg; set aside.
- In a large bowl combine cherries and apple slices. Add sugar mixture. Toss to coat. Transfer to pastry-lined 9-inch pie plate. Dot fruit with margarine or butter.
- Bake in a 375 degree F oven for 25 minutes (50 minutes if using frozen cherries). Remove foil. Bake for 20 to 25 minutes more or until the top is golden and filling is bubbly.
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