CHERRY APPLE PIE RECIPE | LAND O’LAKES
We mixed up apple pie with the addition of dark, sweet cherries and a decorative crust. Don't be intimidated. It's as easy as using a cookie cutter!
Provided by Land O'Lakes
Categories Baked Fruit Apple Apple Cherry Sweet Baking Fruit Fruit Pie Dessert Pie Dessert Pie Dessert
Total Time 1 hours 1 minutes
Prep Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Combine flour and salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half and shape each into round disk. Wrap each in plastic food wrap; refrigerate.
- Combine brown sugar, flour, and Chinese five spice powder in large bowl. Add apples and cherries; gently toss until well coated.
- Heat oven to 400°F.
- Roll out one disk of dough on lightly floured surface into 12-inch circle, 1/8-inch thick. Fold into quarters. Place dough into ungreased 9-inch deep dish pie plate. Unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of plate. Set aside.
- Roll second disk of dough on lightly floured surface to 1/8-inch thickness. Cut 3 (1/4-inch wide) ribbons, 6 (1/2-inch) ribbons and 6 (1-inch wide) ribbons. Braid 1/4-inch wide ribbons.Cut remaining dough into about 30 (1-inch to 2-inch) decorative cut-out shapes.
- Place apple mixture into crust. Alternating between 1-inch and 2 (1/2-inch) ribbons and the braid lay 6 total ribbons vertically and 7 total ribbons horizontally on pie, weaving strips over and under each other to form lattice. (Refer to recipe image for guidance.) Press strips to adhere to crust edge. Add cut-outs around edge, layering over each other as needed to place all cut-outs. (Brushing backs of cut-outs with a little water helps them stick.)
- Cover edge of pie with pie shield or strips of aluminum foil. Bake 35 minutes. Remove pie shield. Brush crust with melted butter; sprinkle with 1 tablespoon sugar. Continue baking 10-20 minutes or until crust is deep golden brown and filling is bubbling. Cool pie at least 30 minutes before serving.
Nutrition Facts : Calories 530 calories, FatContent 25 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 65 milligrams, SodiumContent 350 milligrams, CarbohydrateContent 71 grams, FiberContent 4 grams, SugarContent grams, ProteinContent 6 grams
BUTTER PIE CRUST RECIPE | LAND O’LAKES
Pie crust from scratch makes a pie extra special. This butter pie crust recipe makes a flavorful, flaky pie crust that bakes beautifully.
Provided by Land O'Lakes
Categories Crust Butter Savory Baking Dairy Pie Dessert
Total Time 0 minutes
Prep Time 20 minutes
Yield 1 double pie crust
Number Of Ingredients 4
Steps:
- Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
- Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
- 1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 250 calories, FatContent 15 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 40 milligrams, SodiumContent 200 milligrams, CarbohydrateContent 24 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams
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