APPLE PIE FILLING DESSERTS RECIPES

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APPLE PIE RECIPE - NYT COOKING - RECIPES AND COOKING ...



Apple Pie Recipe - NYT Cooking - Recipes and Cooking ... image

In 2013, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)

Provided by Sam Sifton

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-purpose pie dough
1 egg, lightly beaten

Steps:

  • Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and 3/4 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
  • Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place this plate, with the dough, in the freezer.
  • Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
  • Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
  • Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.

Nutrition Facts : @context http//schema.org, Calories 310, UnsaturatedFatContent 6 grams, CarbohydrateContent 52 grams, FatContent 11 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 4 grams, SodiumContent 186 milligrams, SugarContent 35 grams, TransFatContent 0 grams

CINNAMON ROLL DUTCH APPLE PIE RECIPE - PILLSBURY.COM



Cinnamon Roll Dutch Apple Pie Recipe - Pillsbury.com image

If you can’t get enough of cinnamon this season or you’re craving a delicious spin on classic apple pie, this delicious Dutch apple pie is perfect for you. Pillsbury™ cinnamon roll dough that’s pressed into your pie plate lets you elevate your pie game without the extra work. Serve it for breakfast or dessert (or both)!

Provided by Arlene Cummings

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 7

1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter
1/4 cup chopped pecans
1 can (21 oz) apple pie filling with more fruit

Steps:

  • Heat oven to 350°F. Separate dough into 8 rolls, and place cinnamon side up on counter. Let stand at room temperature 10 minutes. In small microwavable bowl, place icing from container; cover and refrigerate.
  • Meanwhile, in medium bowl, mix flour, brown sugar and cinnamon. Cut in cold butter using fork or pastry blender until crumbly. Stir in pecans; set aside.
  • Press and flatten each roll into 3 1/2-inch round. In ungreased 9-inch pie plate, place 1 roll in center; surround with remaining 7 rolls. Pat and press to stretch dough to cover bottom and side of pie plate. Make sure there are no holes between the flattened rolls. Bake 10 minutes.
  • Spoon pie filling in center of cinnamon roll crust; top evenly with streusel. Bake 20 to 23 minutes or until edges of crust and topping are golden brown. Cover edges of crust with strips of foil during last 5 to 8 minutes of baking, if necessary, to prevent excessive browning. Cool 1 hour.
  • Before serving, microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle back and forth over top of pie.

Nutrition Facts : Calories 310 , CarbohydrateContent 54 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Slice, SodiumContent 400 mg, SugarContent 32 g, TransFatContent 0 g

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