Roasted Apple Pies With Whipped Cream Food

GRANDMA T'S PINEAPPLE CREAM PIE

Steps:

• Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
• Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

APPLE CREAM PIE

Steps:

• Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve warm or cold.

DEEP DISH APPLE PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard the leftover juices in the bottom of the bowl.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Lattice the pie crust. Crimp or flute the edges to seal.
• Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
• Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

APPLE PIE WITH CHEDDAR AND MAPLE WHIPPED CREAM

Steps:

• For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling.
• For the filling: Preheat the oven to 450 degrees F.
• Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
• Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens.
• For the whipped cream: Beat together the cream, syrup and granulated sugar until firm.
• Serve the pie with the whipped cream.

SKILLET APPLE PIE WITH CINNAMON WHIPPED CREAM

Steps:

• For the skillet apple pie: Preheat the oven to 400 degrees F.
• Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a generous dollop of cinnamon whipped cream.
• For the cinnamon whipped cream: Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

APPLE FRIES WITH APPLE PIE SPICE WHIPPED CREAM

Steps:

• Pour the oil into a small Dutch oven fitted with a deep-fry thermometer. Heat over medium heat to 365 degrees F. Line a baking sheet with paper towels.
• Combine the heavy cream, powdered sugar, apple pie spice and vanilla in a large bowl. Whip with a whisk or hand mixer until it holds medium peaks. Refrigerate until ready to serve.
• Whisk 1/4 cup water into the cornstarch in a bowl until smooth. Add the cinnamon sugar and whisk to combine. Dip the apple strips into the mixture and toss until evenly coated. Allow any excess mixture to drip off before carefully lowering half of the apples into the hot oil. Fry, tossing occasionally, until lightly browned, about 3 minutes. Let drain on the prepared baking sheet. Sprinkle with a pinch of salt. Fry the remaining apple strips in the same manner. Serve immediately alongside the whipped cream.

WHIPPED CREAM PIE

Steps:

• Combine cream cheese, sugar, and lemon juice.
• Beat until smooth and creamy.
• Fold cheese mixture into whipped cream.
• Pour into pie crust.
• Refrigerate until firm.
• Garnish with fruit-- peaches, strawberries, blueberries, raspberries, would all be good with this; as would some shaved chocolate!

APPLE PIE WITH HEAVY CREAM

Steps:

• Prepare pie shells.
• Peel and slice apples.
• Mix togeth- er 3/4 cup sugar, flour, 1/2 teaspoon cinnamon and heavy cream.
• Pour over apples.
• Mix well.
• Arrange in pastry shell.
• Combine and sprinkle over top 1 tablespoon sugar and 1/4 teaspoon cinnamon.
• Bake 50 to 60 minutes in a 350 degrees oven.