APPLE PIE BRANDY RECIPES

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SOUR CREAM APPLE PIE DELUXE RECIPE | ALLRECIPES



Sour Cream Apple Pie Deluxe Recipe | Allrecipes image

This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert. I highly recommend that you use a high quality sour cream-it really does make the difference.

Provided by phebesue75

Categories     Apple Pie

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 1 - (9 inch) pie

Number Of Ingredients 12

1 unbaked 9 inch pie crust
¾ cup sugar
2 tablespoons all-purpose flour
⅛ teaspoon salt
1 cup sour cream
½ teaspoon vanilla extract
1 egg
2 cups diced apples
⅓ cup sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup chilled butter, diced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
  • In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
  • Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
  • While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
  • After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

Nutrition Facts : Calories 381.7 calories, CarbohydrateContent 48.1 g, CholesterolContent 51.2 mg, FatContent 20 g, FiberContent 1.8 g, ProteinContent 4 g, SaturatedFatContent 9.5 g, SodiumContent 218.5 mg, SugarContent 30.1 g

SWEET PIE RECIPES - BBC GOOD FOOD



Sweet pie recipes - BBC Good Food image

Fruity, nutty or chocolatey, decked out with pastry, meringue or crumble, these sumptuous desserts are sure to satisfy your sweet tooth.

Provided by Good Food team

Number Of Ingredients 1

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    1. Preheat the oven to 180°C/350°F/gas 4, and lightly grease a shallow cupcake tray with butter.
    2. Roll out half the pastry on a clean flour-dusted surface to 3mm thick, then cut out 12 circles using a pastry cutter or a clean glass tumbler. Lay them in the hollows of the tray and place in the fridge to chill for 30 minutes.
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    4. Peel the apple and chop into small chunks, then finely chop the ginger and apricots and stir it all to the mincemeat with the cranberries and mixed spice.
    5. Roll out the remaining pastry to the same thickness, then using a smaller cutter or tumbler, cut out another 12 circles – these will be the lids for your pies.
    6. Knead the pastry trimmings together briefly, roll out and cut into shapes to decorate the tops of your pies (stars and tree-shapes work well).
    7. Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
    8. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the eggwash.
    9. Bake for 25 minutes, or until golden. Dust with icing sugar before serving, then dig in.
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    11. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the egg wash.
    12. Bake in the hot oven for around 25 minutes, or until the pastry is cooked through and golden on top. Dust with icing sugar before serving, then dig in.
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    1. Preheat the oven to 180°C/350°F/gas 4, and lightly grease a shallow cupcake tray with butter.
    2. Roll out half the pastry on a clean flour-dusted surface to 3mm thick, then cut out 12 circles using a pastry cutter or a clean glass tumbler. Lay them in the hollows of the tray and place in the fridge to chill for 30 minutes.
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    5. Roll out the remaining pastry to the same thickness, then using a smaller cutter or tumbler, cut out another 12 circles – these will be the lids for your pies.
    6. Knead the pastry trimmings together briefly, roll out and cut into shapes to decorate the tops of your pies (stars and tree-shapes work well).
    7. Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
    8. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the eggwash.
    9. Bake for 25 minutes, or until golden. Dust with icing sugar before serving, then dig in.
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    11. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the egg wash.
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