BLUE RIBBON APPLE PIE
So named because I won a blue ribbon at the county fair with this recipe. I use recipe #13619 for the double pie crust. However, I especially love it with Recipe #109287. Prep time depends on if you are peeling & slicing the apples by hand or not.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Coat apple slices with lemon juice.
- Combine sugar, spices, flour, cornstarch and salt in a large zip-loc bag.
- Add apples and shake bag until thoroughly coated.
- Immediately, put coated apples into prepared pie crust.
- Dot with butter.
- Cover with top crust.
- Crimp edges to seal and cut vent holes into crust.
- Brush with milk and sprinkle with cinnamon sugar.
- Bake at 425°F for 15 minutes, reduce temperature to 350°F and continue baking for 45 minutes or until golden brown.
CHOCOLATE RIBBON PIE
You could spend a bundle on a pie in a fancy bakeshop. Or you could make this glorious Chocolate Ribbon Pie at home-in just 15 minutes (plus fridge time).
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
- Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
WINNING APPLE PIE
We love this Apple Pie at our House. In fact it's the only one I make. I love the cinnamon and nutmeg in the pie crust for a nice added touch. This recipe is from a Land O' Lakes Cookbook that I have.
Provided by lisar
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 17
Steps:
- Preheat oven to 400.
- In large bowl stir together flour, sugar, salt, cinnamon, nutmeg from crust ingredients.
- Cut in butter and shortening until crumbly.
- With fork mix in water until flour is moist.
- Divide dough in half; shape into 2 balls and flatten.
- Wrap 1 ball in plastic wrap and put in fridge.
- On a floured surface roll other ball into a 12" circle.
- Place in a 9" pie pan.
- Trim pastry to 1/2" from rim of pan; set aside.
- In a large bowl, combine filling ingredients EXCEPT apples, 1 tbsp butter, 1 tsp sugar,& whipping cream.
- Add apples; toss to coat.
- Spoon into crust.
- Roll other ball into 12" circle; cut 8 large slits in crust.
- Place over pie, crimp or flute crust.
- Brush with melted 1 tbsp butter; sprinkle with sugar.
- Cover edge of crust with foil.
- Bake 35 minutes; remove foil.
- Continue baking 10 to 20 min.
- or until crust is brown and juice begins to bubble through slits.
- Remove from oven; run knife through slits.
- Pour whipping cream evenly through all slits.
- Return to oven for 5 minutes to warm whipping cream.
- Cool pie 30 min.
Nutrition Facts : Calories 3711.4, Fat 189.8, SaturatedFat 91.7, Cholesterol 356.1, Sodium 1180.2, Carbohydrate 485.7, Fiber 26.9, Sugar 240.6, Protein 34.4
BLUE-RIBBON APPLE PIE
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. -Collette Gaugler, Fogelsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling., For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat., Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in crust., Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 611 calories, Fat 36g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 234mg sodium, Carbohydrate 67g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
WENDE'S BLUE-RIBBON APPLE PIE WITH CANDIED GINGER
Categories Fruit Ginger Dessert Bake Quick & Easy Apple Fall Parade Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375°F.
- 2. Prepare pie dough and form pie shell as directed through Step 4 in the Buttery Pie Crust recipe, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and fold it into quarters. Beginning about 3/4 inch from the center point, use a knife to cut 3 slits on both of the straight sides, leaving 1/2 inch between each. This will allow steam to escape as the pie bakes. Place the top crust on a plate. Cover both crusts with plastic wrap and refrigerate until ready to use.
- 3. Peel, core, and thickly slice the apples. Place them in a large bowl and toss gently with the lemon juice.
- 4. Combine the brown sugar, ginger, cornstarch, and 1 teaspoon of the cinnamon in a food processor. Pulse the machine on and off until well mixed and the ginger has been finely chopped. Add this mixture to the apples, along with the Calvados; toss gently to combine.
- 5. Remove the prepared pie shell from the refrigerator. Brush the bottom and sides with the egg-white mixture to prevent sogginess. Spoon in the apple filling. Dot the filling with the butter.
- 6. Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. With a little water, moisten the edges where the crusts meet, then press together lightly and turn under. Crimp the edge decoratively. Brush the top crust lightly with the milk. Mix the remaining 1/2 teaspoon cinnamon with the sugar and sprinkle the mixture over the pie.
- 7. Bake the pie in the center of the oven until the apples are tender, the juices are bubbly and the crust is golden brown, about 1 hour. Let cool on a rack before serving warm or at room temperature.
SIMPLE TURKEY POT PIE
After a day of cooking, a quick, easy and delicious turkey pot pie recipe is the perfect day after Thanksgiving dinner. It's simple to prepare and is comfort food to the max. The pot pie is full of flavor from the savory turkey and veggies, the gravy is creamy and the pie crust is flaky. Yum!
Provided by sherry monfils
Categories Savory Pies
Time 55m
Number Of Ingredients 4
Steps:
- 1. Heat oven to 400. Lightly spray a deep dish 9" pie pan with cooking spray.
- 2. In a large bowl, combine all ingredients except pie crust.
- 3. Place 1 pie crust in pan.
- 4. Spoon the turkey mix into crust.
- 5. Place 2nd crust over turkey mixture.
- 6. Pinch edges together. Cut slits into the top of the pie crust for vents.
- 7. Place foil around edges or use a pie crust protector. Place pie pan on a cookie sheet.
- 8. Bake 45 mins, taking the foil off the last 20 mins of cook time.
CARIBBEAN BLACK BOTTOMED KEY LIME PIE
Serve this key lime pie this summer when you're looking for a cool dessert on a hot day. The pie is extra creamy with a delicious chocolate cookie crust. It has a tart, sweet flavor with a tropical flair. Top this with whipped cream and a sprinkle of lime zest for a fancy but easy to make key lime pie.
Provided by Michelle Fedele
Categories Pies
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 F and then prepare the crust. Finely crush the cookies and almonds in a food processor.
- 2. Add the melted butter and combine.
- 3. Press mixture into a 9-inch pie plate and refrigerate until ready to use.
- 4. Make Filling: Beat cream cheese with an electric mixer until creamy.
- 5. Add the eggs, vanilla, and sugar. Beat until smooth.
- 6. Gently beat in the sour cream, lime zest, and lime juice.
- 7. Pour the mixture into the crust.
- 8. Bake 40-50 minutes until the pie is slightly puffed and the center is set.
- 9. Cool completely on wire racks. Then refrigerate for 4 hours or overnight.
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