APPLE PIE PIZZA RECIPES

Name: Apple Crisp Pizza
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings.
Ingredients: Dough for single-crust pie; 2/3 cup sugar; 3 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; 4 medium baking apples, peeled and cut into 1/2-inch slices; TOPPING:; 1/2 cup all-purpose flour; 1/3 cup packed brown sugar; 1/3 cup rolled oats; 1 teaspoon ground cinnamon; 1/4 cup butter, softened; 1/4 to 1/2 cup caramel ice cream topping or caramel apple dip; Vanilla ice cream, optional

APPLE CRISP PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Apple Crisp Pizza Recipe: How to Make It - Taste of Home image

While visiting a Wisconsin orchard, I tried a tempting apple crisp pie. At home, I put together this apple pizza. As it bakes, the enticing aroma fills my kitchen, and friends and family linger waiting for a sample. —Nancy Preussner, Delhi, Iowa

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

Dough for single-crust pie
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
4 medium baking apples, peeled and cut into 1/2-inch slices
TOPPING:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup rolled oats
1 teaspoon ground cinnamon
1/4 cup butter, softened
1/4 to 1/2 cup caramel ice cream topping or caramel apple dip
Vanilla ice cream, optional

Steps:

Preheat oven to 350°. On a lightly floured surface, roll dough to fit a 12-in. pizza pan; fold under or flute edge. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover crust. Combine the first 5 topping ingredients; sprinkle over apples. , Bake until apples are tender, 35-40 minutes. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired.

Nutrition Facts : Calories 286 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 44g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

APPLE PIE BY GRANDMA OPLE | ALLRECIPES

Apple Pie by Grandma Ople | Allrecipes image

This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!

Provided by MOSHASMAMA

Categories Apple Pie

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 7

Ingredients

1 recipe pastry for a 9 inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Steps:

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Nutrition Facts : Calories 512.2 calories, CarbohydrateContent 67.8 g, CholesterolContent 30.5 mg, FatContent 26.7 g, FiberContent 5 g, ProteinContent 3.6 g, SaturatedFatContent 11.1 g, SodiumContent 240.8 mg, SugarContent 40.3 g

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1. To make the pastry, sieve the flour and icing sugar into a large mixing bowl from a height.
2. Chop the butter into cubes, then, using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs (or pulse in a food processor).
3. Halve the vanilla pods, scrape the seeds into the bowl and mix again.
4. Beat 2 eggs with the milk, then add to the flour mixture and gently work it together until it forms a ball of dough. (Be careful not to overwork the pastry or it will become elastic and chewy, not crumbly and short.)
5. Divide the dough in half, sprinkle with flour, then pat each piece into a flattened round about 2½cm thick. Sprinkle over a little more flour, then wrap each piece in clingfilm and pop into the fridge to rest for at least 30 minutes.
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8. Loosely roll up your pastry around a flour-dusted rolling pin and unroll it over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm and chill in the fridge for 30 minutes.
9. Preheat the oven to 180°C/350°F/gas 4.
10. Meanwhile, prepare the filling. Peel, core and roughly chop the apples and place into a large saucepan with the butter, sugar, allspice and 200ml of water.
11. Simmer on a medium heat for 8 to 10 minutes, or until soft, then carefully tip the apples into a colander set over a bowl to catch the juices and leave to stand for 5 minutes.
12. Tip the strained liquid back into the pan and simmer over a medium heat for 5 to 10 minutes, or until reduced by half and syrupy. Remove from the heat and leave to cool.
13. Pour the cooled syrup over the apples, then fold through the blackberries.
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15. Carefully remove the rice or beans, and greaseproof paper, then return the case to the oven for a further 5 minutes.
16. Beat the remaining egg with a splash of boiling water and brush all over the inside of the pastry case, then bake for a further 15 minutes, or until golden and crisp.
17. Cut your remaining pastry into quarters and roll out one piece between two sheets of baking paper to 3mm thick – this will be your pie lid. Carefully transfer to a large tray, keeping the pastry on the paper.
18. Roll out another quarter of pastry to about the same size as the lid and cut out strips for your lattice, using a ruler as a guide and a pizza cutter for straightness. Lay the strips over the lid, side-by-side, ensuring the sides are touching.
19. Roll out another quarter of pastry and cut into strips as above. To ensure your pie is equal on both sides, lay the middle strip first, then gently lift alternate strips to weave your lattice in a criss-cross pattern.
20. To make the rose decorations, roll out the remaining quarter of pastry and stamp out 5 discs with the back of a piping nozzle or a 2½cm round cutter. Arrange them on a cold surface in a row, overlapping each one. Cut them in half lengthways with a sharp knife, then carefully roll up each line to create a rose effect. Repeat to make as many roses as you like.
21. Cut out the leaves for your flowers (I used leaf cutters in two sizes).
22. Take a small piece of pastry and roll it with your fingers to make one long stem. Gently drape it over your lattice, curling it where you like. Repeat to make another stem.
23. Dot your roses and leaves around the stems, then roll the remaining pastry into pea-sized buds and dot over the lid.
24. Put the lid in the fridge for 30 minutes or freeze for 5 minutes, until really firm.
25. Fill the pie with the cooled apple filling.
26. Carefully peel off the baking paper and slide the lid onto the pie. Press down on the edges of the pie dish to trim the excess and create a neat lid.
27. Brush with a little more egg to glaze, then sprinkle with soft brown sugar and bake for 40 to 45 minutes, or until golden.

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Reviews 4.8
Total Time 50 minutes
Category Desserts
Calories 286 calories per serving

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