AMELIA'S FRENCH APPLE PIE
Make and share this Amelia's French Apple Pie recipe from Food.com.
Provided by bigherbncv
Categories Pie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- PIE.
- Preheat oven to 400 degrees.
- Combine all dry ingredients.
- Mix dry ingredients with apples and raisins.
- Pour into bottom crust.
- Sprinkle with orange juice.
- Dot with butter.
- Add top crust.
- Flute edges & cut steam vents.
- Bake about 40 minutes or until crust is browned.
- Cool before frosting.
- FROSTING.
- Mix sugar and butter.
- Add milk a tsp at a time until spreading consistency.
FRENCH APPLE PIE WITH A FROSTING GLAZE TOP
Make and share this French Apple Pie With a Frosting Glaze Top recipe from Food.com.
Provided by CHEF GRPA
Categories Pie
Time 2h
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 22
Steps:
- TIP:( Use your favorite baking apples a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
- For the filling*: Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
- For Crust:.
- Combine the flour, salt and sugar, cinnamon in a food processor. Add the butter and shortening, and pulse until mixture forms coarse crumbs. Add 2 tablespoons of ice water to the flour mixture. With the machine running, add additional water, a tablespoon at a time, until clumps form. Mold the dough into two balls, shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.
- On a lightly floured surface, roll out the remaining dough into a 13-inch round. Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, leaving a 1-inch rim of dough. Fold that under and crimp the edges with your fingers or a fork. Slit the top crust with a knife a few times to let the steam escape. Or you can use a refigerated pie crust mix from the store.
- This pie crust is a lot easier to roll after it has chilled for two hours. It then absorbs less flour when rolled. The lemon juice will tenderize the gluten while baking--there is no need for any special precaution in rolling. The large circle of dough can be easily manipulated into the pan by first folding it in four, and then unfolding right in the pan, where the pan provides support. Your recipe directs the filling to be cooked and added to the rolled dough without saying anything about any cooling time. Using a hot filling makes the pastry get soggy in the oven.
- For the filling: Ingredients:.
- TIP:( Use your favorite baking apples - a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them. ).
- 1 teaspoon baking soda.
- 1 cup all-purpose flour.
- 2 2/3 cups apple cider reduced * see below.
- 1 to 1-1/2 cup golden raisins seedless raisins soak in about 1/3 cup apple cider about 4 hours or overnight mix untill raisins are plunp. or Combine raisins and cider in a small microwave-safe bowl; microwave at HIGH for 1 minute or so until raisins are plump. Set aside.
- *2 2/3 cups apple cider (reduced to about 2/3 cup) For the filling:.
- Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup.
- 1. Preheat oven to 350 deg F.
- 2. Combine 1/4 cup butter, white sugar, salt, cinnamon, nutmeg, soda, flour, cider raisins, apples, 1 teaspoon vanilla, and I Add a little lemon juice to enhance their flavor. in the order given. and add the apple cider (reduced to about 2/3 cup) in a bowl mix will, Pour into pie pan.
- 3. The remaining dough, Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, Slit the top crust with a knife a few times to let the steam escape.
- Cover the rim of the crust with foil if it darkens too quickly.
- And my only suggestion here, is to put it on a foil-covered baking sheet may bubbled over the side of the pie plate.
- 4. Bake for 45 minutes at 350 degrees F.
- 5. Cool on a wire rack after cool put it in the refrigerate for about 25-30 minute.
- 6. Ensure the pie is very cool before the glaze is drizzled on. Put it back in the refrigerate so the glaze set up, Now serving time.
- To make frosting Glaze:.
- Vanilla Glaze Yield:1 cup " This is Great on Apple Cookies! as will".
- Ingredients:.
- 1 1/2 cups confectioners' sugar.
- 2 1/2 teaspoons milk.
- 1/8 teaspoon salt.
- 1/4 teaspoon vanilla extract.
- 1 teaspoon butter.
- Directions:.
- 1. Melt the butter and add to rest of ingredients. Mix until creamy.
- I found the glaze a too thick- albeit pretty- when I added the minimal amount of milk. After switching it to tablespoons, it turned out a nice glaze consistency. I also added a teaspoon of cinnamon and poured it over pie.
- NOTE: Golden Delicious apples ARE Not related to Red Delicious, they are Best for snacking and in salads. They are poor as a baking apples.
GIGI'S FRENCH APPLE PIE
Make and share this Gigi's French Apple Pie recipe from Food.com.
Provided by Krsi Sue
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Mix pie filling ingredients together and place in pie shell.
- Mix brown sugar and flour together.
- Cut in butter.
- Sprinkle topping onto the filling.
- Bake at 375 degrees for 45 minutes.
GLUTEN FREE FRENCH APPLE PIE
This is the result of combining my variation of recipe #214686 for Gluten free pie crust and the French apple pie filling and topping from the 1990 Betty Crocker cookbook. This is by far the best gluten free pie crust we've had. It's lighter than a wheat flour crust, but even non gluten freers will enjoy it. Prep time includes refrigerating the crust before rolling out, but the filling can be easily prepared during that hour.
Provided by Tinkerbell
Categories < 4 Hours
Time 2h9m
Yield 1 9-inch pie, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- FOR CRUST: Combine rice flour, tapioca flour, potato starch, salt, cinnamon and xanthan gum in a medium size bowl.
- Cut in the butter with pastry blender or two forks, until the mixture resembles large crumbs.
- In a small bowl, whisk together the egg, apple cider vinegar and ice water.
- Gently stir the egg mixture into the flour, until it forms a ball.
- On a lightly rice-floured surface, knead the dough for 2-3 minutes. Form into a ball and wrap in plastic wrap. Refrigerate for one hour (or freeze now for later use).
- After removing from the fridge, knead the dough slightly, if needed.
- Roll out between two sheets of lightly floured parchment paper (I use an $8 plastic, zippered pie bag from King Arthur Flour) then transfer to 9-inch pie plate.
- Heat oven to 425°F.
- FOR FILLING: In large bowl, combine sugar, flour, nutmeg, cinnamon and salt. Add apples and gently stir to coat. Pour into pastry-lined pie plate.
- FOR TOPPING: In small bowl, combine flour and brown sugar. Cut in butter til mixture is crumbly. Sprinkle over filling.
- Bake uncovered for 40 minutes, then cover topping with aluminum foil and bake 10 minutes more.
Nutrition Facts : Calories 731.4, Fat 32.5, SaturatedFat 19.9, Cholesterol 116.6, Sodium 365.1, Carbohydrate 107.1, Fiber 5, Sugar 56.1, Protein 6.4
IMPOSSIBLE FRENCH APPLE PIE
Make and share this Impossible French Apple Pie recipe from Food.com.
Provided by Mirj2338
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Grease pie plate, 10" x 1 1/2".
- Mix apples and spices; turn into plate.
- Beat remaining ingredients except for Streusel till smooth; 15 seconds in blender or 1 minute with hand beater.
- Pour into plate.
- Sprinkle with Streusel.
- Bake till a knife inserted in the center comes out clean, 55-65 minutes; cool.
- For the Streusel--------------------.
- Mix Bisquick, chopped nuts, brown sugar and margarine till crumbly.
GIGI'S OVEN BAKED DOUGHNUTS
My Grandma (Gigi) received monthly recipe cards from the Montana-Dakota Utilies Co during World War II. This was a recipe from the month of "April" Year unknown. The comment on the card states: Bake your doughnuts--and give your fat to the War Effort. Majority of time is the dough rising. **It takes a few minutes less when "proofed" in higher heat with fairly high humidity**
Provided by Krsi Sue
Categories Yeast Breads
Time 1h35m
Yield 24 doughnuts, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soften yeast in lukewarm water.
- Scald milk and pour over shortening, sugar and salt.
- Cool to lukewarm.
- Add yeast, beaten eggs, flour and spices.
- Let double in size.
- Roll out to 1/2 inch thickness.
- Cut into 3 inch rounds, place on pans, grease tops and let rise 20 minutes.
- Bake at 400 degrees for 20 minutes.
- Spread with butter and sprinkle with sugar while warm.
Nutrition Facts : Calories 568, Fat 16.6, SaturatedFat 5.1, Cholesterol 79, Sodium 832, Carbohydrate 88.2, Fiber 3.4, Sugar 8.9, Protein 15.3
FRENCH APPLE PIE WITH STREUSEL TOPPING
This recipe is so simple, yet the pie is delicious!
Provided by ErinB
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Prepare crust: mix flour, sugar, and salt together in a bowl. Whisk oil and milk together in a separate bowl, then add to the dry mixture. Mix to combine and press into a 10-inch pie plate.
- Prepare filling: mix apples, sugar, flour, and cinnamon together in a large bowl. Place on top of the unbaked crust.
- Prepare topping: Mix flour, brown sugar, and butter in a bowl with a fork until crumbles are formed. Sprinkle on top of apple filling
- Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 52.8 g, Cholesterol 12.4 mg, Fat 16 g, Fiber 2 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 178.9 mg, Sugar 31.4 g
FRENCH APPLE PIE
This is a great recipe given to me by my Mother in law. This is my husband's favorite pie and I love making it for him. Even if you don't like raisins too much, they are not overwhelming.
Provided by Karen..
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Place one crust in a 9 inch pie pan.
- Mix apple slices and raisins and place in pie shell.
- Sprinkle with lemon juice.
- Mix remaining ingredients (not Icing) and sprinkle on top of apples and raisins.
- Dot with butter if desired and place 2nd crust on top.
- Crimp or flute edges as desired.
- Bake at 450 degrees for 10 minutes, then reduce heat to 375 degrees and Bake 40 more minutes.
- When pie is cool, mix the icing and drizzle over the crust.
Nutrition Facts : Calories 492.8, Fat 15.3, SaturatedFat 3.8, Cholesterol 0.3, Sodium 311.3, Carbohydrate 89.3, Fiber 5.8, Sugar 58.4, Protein 4
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