BACON TOPPED HOLIDAY APPLE PIE
Add a twist to your favorite holiday apple pie with hickory smoked, slow-cooked Smithfield® bacon.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield® Holiday 2015
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees F. Place pie crust in 9-inch pie plate and flute edges as desired.
- Toss together apples and orange juice in large bowl. Add cranberries, walnuts and fresh ginger; mix well.
- Stir together flour, 1/2 cup brown sugar, cinnamon and nutmeg in small bowl. Add to apples and toss until apples are evenly coated. Pour mixture into prepared pie crust.
- Weave bacon slices together over top of pie, leaving 1-inch spaces between slices (4 slices by 4 slices); tuck ends of strips under apples where needed. Sprinkle remaining 3 tablespoons brown sugar over top of bacon slices.
- Bake pie in 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F and bake approximately 50 minutes until bacon is browned and crisp. Cover edges of crust if start to get too dark. Let pie stand 15 minutes before slicing to serve. Cover and refrigerate leftovers. Pie is best served warm.
Nutrition Facts : Calories 334 calories, Carbohydrate 49 g, Cholesterol 0.9 mg, Fat 15.1 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 135 mg, Sugar 26.7 g
7UP HOLIDAY APPLE PIE PUNCH
Lime sherbet, 7UP, and intense sour apple flavor make a great party punch.
Provided by 7UP
Categories Trusted Brands: Recipes and Tips 7UP Recipes
Yield 25
Number Of Ingredients 4
Steps:
- Add the ingredients to 1 gallon punch bowl.
- Garnish the punch bowl with slices of green apples, lemons and limes.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 20.7 g, Cholesterol 1.9 mg, Fat 0.6 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 27.1 mg, Sugar 7.6 g
MAKE-AHEAD DEEP-DISH APPLE PIE
Bake your holiday pie in advance (up to 2 weeks) this year, then freeze and forget it. Simply thaw it in the fridge overnight, then pop it in the oven right before serving to take the chill off. We use vodka in the pie dough-which doesn't make the crust taste boozy, but does make it extra flaky and tender.
Provided by Food Network Kitchen
Categories dessert
Time 7h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the pie dough: Pulse the flour, 4 tablespoons of the butter, the lard, sugar and salt in a food processor until the mixture has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the mixture, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently press or pat into rounds. Wrap tightly, and refrigerate until firm, about 1 hour up to overnight. (The dough can be frozen for up to 2 months.)
- For the filling: Peel and core the apples, then cut them into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, cinnamon, cream and salt, and stir until the juices thicken, about 2 minutes. Remove from the heat, and let cool completely. (The filling can be refrigerated, covered, up to 2 days ahead.)
- To assemble: Roll out 1 disk of dough into a 13-inch round on a lightly floured surface or between 2 pieces of floured parchment or wax paper. (If the dough gets too warm, refrigerate it to firm it up.) Ease it into a deep 9 1/2-inch pie pan. Mound the cooled filling slightly in the center of the dough, and dot with the remaining 2 tablespoons butter.
- Roll out the remaining disk of dough into a 12-inch round. Place it over the filling, and press the 2 crusts together around the edge. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with heavy cream, and sprinkle generously with sugar. Pierce the top with a knife a few times (or make decorative cutouts) to let steam escape. Refrigerate at least 1 hour.
- To bake: Position an oven rack in the bottom slot of the oven, set a baking sheet on it and preheat to 425 degrees F for at least 30 minutes. Place the pie on the hot baking sheet, and lower the heat to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour 10 minutes to 1 hour 20 minutes, rotating as needed. (Cover the edge of the crust with foil if it browns too quickly.) Transfer to a rack, and let cool until set, 3 hours.
- Serve the cooled pie, or wrap it tightly in foil, label and date, and freeze for up to 2 weeks. Warm it in a 350-degree-F oven for 20 minutes before serving.
HOLIDAY APPLE PIE
This is the pie I usually make for Thanksgiving and other holidays at our house. I always use Watkins brand pie seasoning blend, but you may use any good quality brand you prefer. I also often make my own crust, but you may use store-bought crust if you prefer. For the apples, I try to mix several types of baking apples for best flavor.
Provided by HeatherFeather
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 F.
- Place bottom layer of pie pastry into a 9" pie plate and set aside.
- Cut up butter into small pieces and set aside in a small dish at room temperature.
- Combine apple slices with lemon juice, sugar, flour, apple pie seasoning, and salt, mixing gently to combine well, but without crushing the apple slices.
- Pour filling into pie plate.
- Sprinkle the butter pieces over the top evenly.
- Top pie with top layer of the pie pastry, crimping and sealing edges decoratively.
- Combine egg yolk and water and brush over entire surface of the pie with a pastry brush.
- Cut a few slits in the top crust to allow venting of steam.
- Set a foil lined cookie sheet on the bottom rack of your oven and set the pie on the center rack of your oven (the extra pan will help catch any drips).
- Bake for 15 minutes at 425F.
- Lower the oven temperature to 350 F and bake another 40-45 minutes, or until the crust is golden brown and the filling is starting to bubble.
- Let cool before slicing as this will be boiling hot when fresh from the oven (you may serve pie warm or cold).
- NOTE: I check the pie about halfway through the baking process and if the crust edges are getting too brown, I set a pie ring on top; If you don't have a pie ring, you can make one using foil.
Nutrition Facts : Calories 445.1, Fat 19.2, SaturatedFat 5.9, Cholesterol 28.2, Sodium 283.2, Carbohydrate 67, Fiber 3.9, Sugar 38.1, Protein 4
HOLIDAY FRUIT PIE
My mom is an excellent pie maker, so I learned from the best. If my pie with cranberries and pineapple seems tart, sprinkle sugar on the lattice. -Courtney Stultz, Columbus, KS
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly., In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 430 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 311mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein.
MOM'S MAPLE-APPLE PIE
Mom's apple pie might be a cliché, but others have tried and failed to rival my mom's recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat., Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup., Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.
Nutrition Facts : Calories 438 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 295mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 2g protein.
HOLIDAY APPLE PIE
The day before Christmas I wanted to make a pie that we hadn't had before and was something different. This is a result of that...
Provided by Susan Mortensen
Categories Pies
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. Mix 3 tablespoons of the butter with 1/4 cup of the flour, 4 tablespoons of the sugar and the 2 cups of old fashioned oats in small bowl and set aside. Peel and quarter apples and set aside. use 1 Pillsbury pie crust or crust of your own making, line pie plate and flute edges. For airy pie crust, sprinkle crust with sugar and cinnamon and pierce with fork.
- 2. Mix the rest of the flour, sugars, and spices together in large bowl. Stir in walnut pieces, cranberries and apple slices, lightly coating all of the apples, nuts and cranberries in the dry mixture.
- 3. Place the fruit mixture into the pie plate and spread evenly, taking the remaining 1 tablespoon of butter and cut in slices across the top. Cover the top with the oat crumb mixture. Drizzle caramel over the top and bake in oven one hour at 350.
CHRISTMAS APPLE PIE
Provided by Food Network
Categories dessert
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Divide the pastry into 2 parts, one a little larger than the other. Wrap the larger piece in plastic wrap and reserve. On a lightly floured surface, roll the smaller piece into a round, 1/8 to 1/4-inch thick, large enough to overlap a 10 by 2-inch pie plate. Arrange in the pie plate and even with a sharp knife, leaving about a 1/2-inch overhang. (Add the trimmings to the reserved dough). Tuck the overhang back under, making a slightly thicker edging. Chill for 30 minutes. If using a glass pie plate, remove from the refrigerator 15 minutes before filling.
- On a lightly floured surface, roll out the reserved piece of dough into a 12-inch square, about 1/4-inch thick. Cut out a piece of cardboard, 1/2-inch wide and 10 or 12 inches long. Wrap the strip in plastic wrap and use as a guide. With a sharp knife or a pastry cutter, cut the dough into 20 (1/2-inch) strips. Lay 10 strips vertically on the back of a large baking pan, leaving a very small space between strips. Weave a lattice pattern by placing each of the remaining strips over and under horizontally. (It's easier to weave if the dough is not too firm, but it can't be too soft, either. If it's too soft, refrigerate for a little while and then continue). To weave, turn back every other strip of dough (1, 3, 5, etc.), lay a horizontal strip across, as close to the top as possible, and return the turned-back strips to the original length.
- For the next row, alternate the strips that you turn back (2, 4, 6, etc.) and again place a horizontal strip across, close to the first strip. Repeat this procedure until all the strips are used. Refrigerate just until firm. Using a 9-inch cardboard round, a plate, or a pot cover as a guide, cut out a 9-inch circle of latticework and refrigerate on the baking pan until needed. (Excess dough can be wrapped and refrigerated or frozen for future use).
- Peel, core and quarter the apples. Cut into 1/4-inch slices. In 2 or 3 large skillets, melt the butter (2 or 3 tablespoons in each skillet, depending upon how many you use) and brown. The butter will have a slightly nutty aroma. Divide the apples, arrange in the pans, and coat with the butter. Sprinkle in the sugar and over medium-high heat, saute the apples until lightly caramelized and tender, 15 to 20 minutes, turning often so that the apples cook evenly. Pour in 1 tablespoon of Calvados and the brandy and cook until the alcohol burns off. Pour in the cream and stir through. Transfer and spread over a large baking tray to cool.
- Preheat the oven to 400 degrees F.
- Warm the remaining 1/4 cup Calvados. Combine the chopped prunes, apricots, and figs in a small bowl. Pour the Calvados over and let plump.
- In a large bowl, combine the cooled apples and the plumped dried fruit. Stir in the lemon juice, cinnamon, lemon and orange zests, and nutmeg, and mix well. Spoon the filling into the prepared pie plate. Using a wide spatula, carefully transfer the 9-inch latticework circle and arrange on top of the filling. Brush the latticework with egg white and sprinkle with the crystallized sugar. Bake 30 minutes, turn the oven down to 350 degrees F and bake 35 to 40 minutes longer, until the crust is golden brown. Cool on a rack. Serve warm.
- In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
- In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
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- Heat 2 large heavy skillets over high heat. Melt 2 tablespoons butter in each. When the butter bubbles, add the apples and sauté about 3 minutes.
- Add the sugar, vanilla, 2 teaspoons of the cinnamon, and the ginger. Stir or toss to coat the apples. Cook, stirring or tossing, frequently, until the apples are brown and juicy, 7 to 8 minutes.
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