LATTICE APPLE PIE WITH MEXICAN BROWN SUGAR
Provided by Lillian Chou
Categories Dessert Bake Thanksgiving Kid-Friendly Dinner Apple Fall Family Reunion Cinnamon Potluck Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
- Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
- Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
- Toss apples with flour, then with syrup.
- Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
- Trim edge, leaving a 1/2-inch overhang, and chill shell.
- Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
- Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
- Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
- Bake pie on hot baking sheet 20 minutes.
- Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.
APPLE ENCHILADA DESSERT
Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired.
Provided by ReDonna
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
- Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
- Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
- Makes 6 large tortillas; may be cut in half to serve 12.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 88.3 g, Fat 13.5 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 399.7 mg, Sugar 34.6 g
CANADIAN APPLE PIE
An apple pie with the sweet delight of maple syrup. Try it with maple walnut ice cream. Yum!
Provided by maplegal
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
- Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
- Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
- Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 382 calories, Carbohydrate 56.2 g, Cholesterol 48.9 mg, Fat 16.4 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 319.9 mg, Sugar 28.1 g
MEXICAN APPLE PIE
Make and share this Mexican Apple Pie recipe from Food.com.
Provided by Shawn H
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brush one side of tortillas with 2 T. melted butter.
- Sprinkle with sugar and cinnamon.
- Place 6 tortillas in bottom and up the sides of a greased 11x7 pan.
- Cover tortillas with apples.
- Combine milk, eggs, 2 T. butter,lemon juice, and cinnamon.
- Pour over apples.
- Top with remaining tortillas, covering completely.
- Cover with foil and bake at 350 degrees for 30 minute
- Bake uncovered for 15 mor minutes.
- Let stand 10 minute.
- Serve with whipped topping.
NEW MEXICO APPLE PIE
Make and share this New Mexico Apple Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Make filling: put apple slices in a big bowl; top will all the remaining ingredients, except lemon juice; mix well.
- Sprinkle the lemon juice over the apples to prevent browning.
- Set mixture aside to blend while the crust is being prepared.
- Make the crust: in a big bowl, combine the flour, baking powder, and salt.
- Cut in the butter and shortening.
- In a separate bowl, mix together the egg, vinegar, and water.
- Add to the flour mixture and blend with your hands until moist; add more water if needed.
- Preheat oven to 425°; divide dough into 2 sections.
- On a floured board, roll out each section into 11-inch rounds; fit 1 round into a 9-inch pie pan, and spread the piñon nuts evenly in the bottom.
- Mound the filling on top; place the second pastry round on top.
- Flute the edges and cut vent holes in the top crust.
- Bake for 15 minutes, then decrease temperature to 400° and continue baking for 1 hour or until the juices bubble around the outer edge (cover with foil, if crust starts to get too brown).
TRADITIONAL APPLE PIE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour, and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate.
- In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside.
- On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate.
- Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, and seal and flute the edge. Cut slits on top crust to allow steam to escape.
- To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Cover pie with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until crust is golden and apples are tender.
- Serve warm with ice cream or just plain.
MEXICAN HOT APPLE PIE
Many Many moons ago I worked for a little not-so-fast fast food Mexican restaurant called Jolly Tamale as a cashier and a cook as well (we all did everything there!). They served a dish they called a Mexican Apple pie, which I absolutely fell in love with. I started making these at home using storebought cinnamon tortilla chips, until the Walmart stopped selling them. I just recently came across a recipe for the chips, so now I am back to making these at home, and absolutely adore them. The ingrediants sound a little odd together, however take my word for it, the flavors blend together wonderfully, and will make your tastebuds dance with pleasure!!!
Provided by Jennifer McConnell @Shutterbug81
Categories Pies
Number Of Ingredients 9
Steps:
- TORTILLA CHIPS: Preheat oven to 350 degrees. Brush each individual tortilla generously with butter. Sprinkle generously with cinnamon sugar, and cut into 8th's. Place on a cookie sheet and bake in oven until light brown (they brown quickly, keep an eye on them!), usually around 8-10 minutes. You can add a bit more butter and cinnamon sugar once they come out of the oven.
- TOPPING: Place chips on the bottom of an individual serving plate. Spoon apple pie filling over top of the chips. Sprinkle Red Hot candy powder over top of the pie filling (to taste), sprinkle with cheddar cheese, and place in microwave on medium power, until the cheese is melted. You can choose to add whipped cream after it's finished cooking in the micro. SERVE HOT!
- NOTE: I eat these quite a bit for dessert, and because they're so easy to make, I keep more ingrediants on hand that what I'll use for a night's servings. I bake extra chips, and store them in an airtight container for future use. When I crush my red hots, I use 3-4 bags worth, and put what I'm not using immediately into a ziplock baggy or airtight container for future use. And of course, I'm always stocked up on apple pie filling now, so making these becomes a 3 minute dessert, including prep!!! My personal tastes are to add extra cheese (I love apples and cheddar cheese together!!!), a little extra red hot dust for extra flavor, and opt out of using whipped cream (not a fan of the stuff to begin with.).
MEXICAN PIE
This recipe combines a ground beef main dish with a rice side dish to make a hearty, satisfying meal. I prepare this pie often because my husband loves it-and he always asks for second helpings!-Denise Simeth, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine beef broth, rice, butter and salt. Cover and cook rice according to package directions. Remove from heat; cool slightly. Stir in eggs and pimientos. , Press onto the bottom and up the sides of a greased 10-in. pie plate; set aside. For filling, cook beef until no longer pink; drain. Stir in garlic and cumin; cook for 2 minutes. Remove from heat; stir in taco sauce and egg. Spoon filling into crust. Bake at 350° for 25 minutes. , Meanwhile, for guacamole, mash avocado with a fork in a small bowl. Stir in the onion, taco sauce and lemon juice; cover and set aside. Remove pie from oven; spread guacamole over meat. Top with sour cream. Bake 5 minutes longer.
Nutrition Facts : Calories 438 calories, Fat 23g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 875mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
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- Turn dough out onto a floured work surface and divide evenly. Quickly flatten dough with hands into 2 disks, dust with flour and wrap in plastic wrap. Chill in the refrigerator until firm, about 1 hour, before rolling out. (Makes two 9-inch shells)
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