HOT APPLE PIE DIP
Wow the crowds with this Hot Apple Pie Dip. This Hot Apple Pie Dip is just as scrumptious as it sounds, especially with bits of cheddar baked right in!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 22m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Mix reduced-fat cream cheese, sugar and spice in medium bowl until blended. Stir in half the apples.
- Spread onto bottom of shallow baking dish; top with remaining apples, cheddar and nuts.
- Bake 10 to 12 min. or until heated through.
Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
MOM'S APPLE PIE I
My Mom makes the best Apple Pie I have ever tasted. Now I would like to share her secret with you. Serve with vanilla ice cream if you wish.
Provided by Rita Wittwer
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
- In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
- Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
- Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 55.3 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 291.7 mg, Sugar 29.6 g
MOM'S APPLE PIE APPETIZER DIP
You can never go wrong with Mom's apple pie-so it stands to reason that this creamy, cheddar-cheesy appetizer dip will go over well with the party crowd.
Provided by My Food and Family
Categories Home
Time 5m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Place Neufchatel on microwavable plate; top with remaining ingredients.
- Microwave on HIGH 45 seconds to 1 min. or until cheddar is melted.
Nutrition Facts : Calories 30, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 1 g
TOM'S MOM'S APPLE PIE
Provided by Valerie Bertinelli
Categories dessert
Time 4h55m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight.
- Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
- Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off.
- For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside.
- Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine.
- Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick.
- Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang.
- Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour.
- For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.)
- Cut the pie into slices and top with the mascarpone whipped cream.
MUM'S IRISH APPLE PIE
As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!
Provided by BRIANGREEN
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
- To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
- Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
- To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
- Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 526.9 calories, Carbohydrate 61 g, Cholesterol 87.4 mg, Fat 30.5 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 17.1 g, Sodium 163.2 mg, Sugar 28 g
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