Rachel's Recipes

Posts Tagged ‘Pie

This a nice twist on apple pie. They have all of the same flavor, but come in bar form, making it easy to serve a crowd.

Ingredients
Crust
3 sticks unsalted butter, softened
2/3 cup sugar
3 cups flour
1/2 tsp. kosher salt
Filling
6 tbsp. unsalted butter
1/2 cup light brown sugar
6 large apples, peeled, cored and thinly sliced
2 Tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup caramel sauce (we used ice cream topping)
Topping
3 cups quick-cooking oats
2 cups flour
1 1/2 cups light brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 sticks unsalted butter, cut into 1/2-inch cubes and chilled

Directions

Preheat the oven to 375°F and grease a 13×9 pan.

To make the crust, in a standing electric mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and slightly higher on the sides, keeping an even layer.

Bake for about 15 minutes, until the crust is golden and set. Let cool on a rack.

Meanwhile, make the filling. In a large skillet, melt the butter with the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in the cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer, scraping up any bits stuck to the bottom of the skillet.

To make the topping, mix the oats, flour, light brown sugar, cinnamon, baking soda. and salt in a large bowl. Using a pastry blender, two knives, or clean hands, cut in the butter until the mixture resembles coarse meal. (I gave up early here and my butter was still a tad chunky, but it melted in the oven and still turned out delicious.)

Spread the caramel sauce over the crust. Spread the apple filling on top. Scatter the topping, pressing them lightly into an even layer.

Bake in the center of the oven for 30-40 minutes, until the topping is golden. Let cool completely on a rack before cutting into bars.

From: Dana Treat and Cakespy

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I wanted an easy recipe pie crust to use for my dulce de leche apple pie and this fit the bill as it uses a food processor to combine the butter and flour instead of combining them by hand. Since I have a small food processor, I found it easiest to add about half of the flour and half of the butter instead of all of of the flour at once

Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons cold, unsalted butter, cut into small cubes
4-5 tablespoons cold water

Directions
Pulse the flour, salt and sugar in a food processor to mix.

Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.

Add a tablespoon of water at a time pulsing in between until it starts to clump together.

Place the dough on a clean surface and shape it into a disc.

Wrap the dough in plastic and refrigerate for at least an hour.

Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.

Place the dough into the pie plate and form it.

To blind bake the pie (not needed for the apple pie:

Place a piece of parchment paper or foil in the pie and fill it with rice or beans to hold it down.

Bake in a preheated 350F oven for 15 minutes.

Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.

Bake until golden brown, about 10 minutes.

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Eric loves apple pie so I’m always looking for a new recipe to try. I love dulce de leche so this recipe immediately caught my eye!

Ingredients
3 granny smith apples, cored, peeled, and sliced
1/2 cup dulce de leche*
2 tablespoons apple cider
1/2 teaspoon vanilla extract
1/2 cup brown sugar
1/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
2 pie crusts
1 egg white mixed with 1 teaspoon of water

Directions
Preheat the oven to 400 degrees.

Toss the apples in the dulce de leche, cider and vanilla,

Mix the sugars, cornstarch, spices and salt in a large bowl.

Combine the apples with the sugar mixture.

Fit one of the pie crusts into a 9 inch pie plate and pour the apples in.

Fit the remaining pie crust on top and brush with the egg white mixture.

Cover with foil and bake in a preheated 400F oven for 40 minutes.

Reduce heat to 375F, remove the foil and bake until golden brown, about 30-40 minutes.

*You can either buy the dulce de leche at the store or make your own using sweetened condensed milk. I got impatient only cooked mine for three hours, and it was delicious!

Source: Closet Cooking

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I’ve made this for the Rustic Apple Pie. I also used it as a crust for quiche.

Ingredients
1.5 cups vegetable shortening (Crisco)
3 cups all-purpose flour
1 egg
5 Tablespoons cold water
1 Tablespoon white vinegar
1 teaspoon salt

Directions
In a large bowl, with a pastry cutter or two knives, gradually work the shortening into the flour for several minutes until they are incorporated together and resemble a coarse meal.

In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture.

Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out until it’s about ½ inch larger in diameter than your pie pan.. (Sprinkle some flour over top of the dough if it’s a bit too moist.)

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Source: The Pioneer Woman Cooks – Ree Drummond.

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This is a nice combination of an apple pie and apple crisp. Instead of being topped with a second pie crust, it is topped with a crumb topping of oats and brown sugar.

Ingredients
1 whole pie crust
6 cups peeled and sliced Granny Smith apples (about 4-5 apples)
½ lemon
½ cups sugar
4 Tablespoons flour
¼ teaspoon salt
½ cups flour
1-½ stick butter
1 cup brown sugar
½ cups quick cooking oats
¼ teaspoon salt
½ cups pecans, chopped (optional)
jar caramel topping (optional)

Directions
In a bowl mix apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside.

For crumb topping, cut the butter into the flour with a pastry cutter (or two knives), then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 20-30 minutes.

If using pecans, chop then and sprinkle them over the pie when five minutes remain. Finish baking.

Remove the pie from the oven and pour caramel topping over the top. Allow to cool slightly before serving.

Source: The Pioneer Woman

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