Rustic Apple Cream Pie Food

EASY RUSTIC APPLE PIE

Steps:

• Add the ice water, one tablespoon at a time, over the flour mixture.
• Pulse or stir the mixture until large clumps form.
• When the dough begins to hold together, lay it on large piece of plastic wrap and use the wrap to for the dough into a ball. Flatten out the ball into a disc shape and cover completely with the plastic wrap.
• Refrigerate for 30 minutes before using.
• Preheat oven to 400 degrees.
• In a medium bowl, add all of the filling ingredients, except the butter, and stir until the apples are evenly coated. Use your spoon to roughly chop the apples.
• Place the filling in the center of the rolled out dough, leaving a 2-3 inch border. Fold the border up and around the filling, pleating it together. Leave a circular opening in the center. Dot the filling with butter. Brush the top of the dough with the beaten egg and sprinkle with the sparkling sugar.
• Transfer the rustic pie to a parchment lined baking sheet and bake for 40-45 minutes until the crust is a deep golden brown and the filling is bubbling. If the crust is browning too fast, tent the pie with foil for the remaining cooking time.

RUSTIC APPLE PIE

Steps:

• In a large mixing bowl, combine flour and salt. Cut shortening into flour with pastry blender or 2 knives until mixture resembles coarse crumbs.
• In a small bowl, beat egg, water and vinegar together to blend. Pour liquid mixture over flour mixture. Stir with fork until moistened. On a piece of plastic wrap, flatten into a circle about 8″ (20cm) Wrap and chill dough 15 minutes for easier rolling.
• Preheat oven to 425F (220C). Line a baking sheet with parchment paper.
• In a large bowl, combine apples, brown sugar, lemon zest and cinnamon.
• On a lightly floured surface, roll refrigerated dough, into a 16″ (40 cm) circle. Don't worry if it comes out a different shape! Transfer pastry to prepared baking sheet.
• In middle pastry, pile apples and other fruit in a 9″ (23 cm) circle. Fold pastry up over apples, leaving a hole in the centre. Apples will show in the middle.
• Brush pastry with beaten egg and sprinkle with coarse sugar. Bake in preheated oven for 20 minutes. Reduce heat to 375F (190C) and continue to bake for 40-50 minutes, or until crust is golden and apples are tender. Serve warm or room temperature and tastes delicious with ice cream.

RUSTIC PIES/GALETTES

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
• Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
• On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
• Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
• Serve the warm galette with ice cream.
• Cook's Note: The same recipe can be made in individual serving sizes.
• To make pie dough:
• Preheat the oven to 425 degrees F.
• In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
• Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
• Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
• Rustic Pie/Galette Variations:
• Almond Apricot: Season the sliced apricots with almond paste or extract.
• Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
• All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
• Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.

RUSTIC APPLE CREAM PIE

Steps:

• Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell; cool. Meanwhile, toss apples with 1/3 cup sugar and cinnamon in microwaveable bowl. Microwave on HIGH 6 to 8 min. or until apples are tender, stirring after 4 min. Cool completely.
• Beat cream cheese, vanilla and remaining sugar in medium bowl with mixer until blended. Stir in COOL WHIP. Spread onto bottom of crust; top with apple mixture.
• Refrigerate 2 hours or until firm. Drizzle with caramel topping just before serving.

RUSTIC APPLE PIE CROSTATA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon. In another small bowl, combine the remaining 3 tablespoons brown sugar, the oats, butter, flour and salt.
• Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes.
• Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
• Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
• Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

RUSTIC APPLE TART

Steps:

• Preheat the oven to 350 degrees F.
• Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
• Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
• Bake until the crust is golden brown, about 40 minutes.
• While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
• Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

RUSTIC APPLE TART

Steps:

• Prepare crust. In a mixing bowl, combine flour, salt and sugar, mix well. Add butter. Using a pastry blender or a fork, blend in butter until the mixture is crumbly, like oatmeal. Gradually add the ice water, 1-tablespoon at a time, just until the dough comes together. Be sure not to add too much water. Empty the dough from the mixing bowl on to a piece of waxed paper. Using the waxed paper, shape the dough into a flat disc. Wrap in waxed paper or plastic wrap and chill in refrigerator for at least half an hour. You may also use your hands to form the dough into a disc but the less you touch the dough, the flakier the crust will be.
• Prepare apple filling. In a large mixing bowl, add sliced apples. Sprinkle with lemon juice, cinnamon, nutmeg, vanilla, white sugar and golden raisins. Toss well to combine. Add butter in small pieces and toss.
• Prepare a baking sheet by lining with a piece of parchment paper. Preheat oven to 400F degrees. Remove dough from the refrigerator. On a floured surface, roll dough into a rough circle, about 13 inches in diameter or 1/4 inch in thickness. Gently roll dough back up onto the rolling pin and transfer onto baking sheet. Pour apple mixture into the centre of the dough.
• Gently fold up the edges of the dough over the apples, leaving the centre open. You want the tart to look quite rustic, not shaped evenly like a pie. Make an egg wash using 1 egg and a splash of water. Whisk well with a fork. Brush egg wash over the crust evenly with a pastry brush. Sprinkle the crust with white sugar. Sprinkle chopped pecans over the whole tart, gently pressing into the crust so they stick to the egg wash. Place in oven at 400° F and bake for 12 minutes. The high heat will help to cook the bottom of the tart well and to create a flakier crust.
• After 12 minutes, turn the oven down to 350° F and continue baking for another 25 to 30 minutes or until centre is bubbling and the crust is golden brown in colour. Remove from oven and allow to cool slightly. Serve warm with a scoop of vanilla ice cream, a sprig of fresh mint and a sprinkling of cinnamon.

RUSTIC APPLE TART WITH RICH CREAM CHEESE CRUST

Steps:

• Preheat the oven to 400 degrees.
• TO MAKE THE FILLING: Peel the apples and cut them in half.
• Remove the cores with a paring knife.
• Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
• Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
• Stir to combine.
• Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
• Place a shaped large dough round on a baking sheet.
• Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
• Brush the rim of the crust with the egg yolk.
• Sprinkle the apples with the remaining 2 tablespoons sugar.
• Bake until golden, 30 to 35 minutes.
• Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
• Rustic Apple Tart is best served on the day it is made.
• TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
• Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
• Process until the dough just comes together.
• It will be sticky.
• Sprinkle the parchment paper with flour.
• Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
• Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
• Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
• Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
• TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
• With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
• Do not over whip.
• Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
• Whisk it again for a couple of seconds before using.
• NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
• The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.

MINI APPLE RUSTIC TARTS

Steps:

• Divide pastry in half. On a lightly floured surface, roll each half into a 9-in. circle. Transfer to a parchment paper-lined baking sheet. , In a small bowl, combine the pie filling, cherries, ginger and cinnamon. Spoon over each pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Beat egg white and water; brush over folded pastry. Sprinkle with sugar. , Bake at 400° for 20-25 minutes or until crusts are lightly browned. Using parchment paper, slide tarts onto a wire rack to cool.