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Make the Apple Filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat.
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Cream the butter with 1 ⅓ cup brown sugar for 1 minute or until smooth. Add eggs to butter/sugar mixture and beat for 1 minute, scraping the sides and bottom of the bowl. Add the flour and salt.
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Place apples in pie shell. Add raisins on top of the apples. In the same bowl, mix ingredients for the topping except for the butter and spread over the apples. Cut up the butter over the topping. Cook in preheated 400 degree oven for 15 minutes. Reduce heat to 350 degrees and cook for 45 more minutes. Keyword apple pie, dutch apple pie, easy pie.
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Sprinkle apples with lemon juice. In large bowl stir together 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, cinnamon, salt and nutmeg. Add apples. Gently toss until coated. Spoon into crust. In small bowl combine 3/4 cup flour, 1/4 cup sugar and 1/4 cup brown sugar. Cut in margarine or butter until crumbly. Sprinkle over apples.
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Stir sauce into sliced apples. Make Crumb Topping - using your hands, form pea-sized crumbles from flour, brown and granulated sugar, cinnamon, salt, and butter then add pecans. Assemble and Bake - pour the apple filling over the bottom crust, smooth out the top and cover with crumb topping. Bake at 375˚F for 55 minutes.
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Pie Base. Pre-heat the oven to 180 ℃ / 350 ℉ (170 ℃ / 325 ℉ for fan or convection ovens). Grease 9″ springform baking tin. On a floured surface roll out 2/3 of the dough (save a 1/3 for the topping) into a circle that is big enough to line the bottom and sides of a 9″ springform tin. Drape the dough over the rolling pin and line the.
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Directions. Preheat the oven to 425 degrees F (220 degrees C). Make the apple pie: Place apple slices in a large bowl. Mix white sugar, flour, cinnamon, nutmeg, and allspice together in a separate bowl until combined; sprinkle over apples and toss until evenly coated. Remove pie shell from freezer; pour apple mixture into pie shell and dot with.
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Blueberry Pecan Shortbread Pie. Buttery shortbread pie crust filled with sweet blueberries, topped with crumbled Keebler® Sandies® Pecan cookies and baked until golden brown. Prep Time: 25 min. Total Time: 2 hours, 25 min. Dulce De Leche Cheesecake. The Spanish term, "dulce de leche" translates to sweet of milk.
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For the Apple pie filling: Stir apple slices and lemon juice together into a large bowl. In a medium bowl, mix sugar, flour, salt and spices together. Toss dry ingredients into apple mixture until evenly coated. Let the apple pie filling sit, while you roll out the pie crust.
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1 large egg, beaten, to finish. Make your dough: In the bottom of a large bowl, combine the flour, sugar and salt. Add the diced butter and using a pastry blender or your fingertips, work the butter into the flour until the mixture looks like coarse cornmeal, with the largest pieces the size of small peas.
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Directions: Preheat oven to 375 degrees. Lightly brush the egg wash inside the graham cracker crust. Bake for 4 to 5 minutes. Take out and let cool. In a large mixing bowl, add all your filling ingredients. Gently toss to coat all the apples. Put all filling into prepared crust. In a medium mixing bowl, add all crumb topping ingredients.
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Directions. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 375°F for 5 minutes. In medium bowl combine pie filling, cranberry sauce, cornstarch and nutmeg. Spread in crust. In small bowl combine pecans, flour and brown sugar. Stir in margarine or butter.
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Spread this mixture evenly over the top of the apples. Place the pie on a baking sheet to catch any drips, and bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for an additional 30 minutes. Remove the pie from the oven and cool to lukewarm before slicing. Store, refrigerated, for up to 5 days. Freeze for up to 3 months.
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Roll the dough into a 12-inch circle then place into a 9-inch pie plate, crimping the edges. Place in the fridge. Make the filling. Combine the apples, lemon juice, sugars, flour, and cinnamon. Stir to evenly coat the apples. Make the topping. Combine the flour, sugars, and butter in a bowl.
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Set aside. Toss the apples, sugar, flour, cinnamon and lemon juice together in a large bowl. Spoon the apple filling into the prepared pie plate, tightly packing in the apples the best you can. Set aside. Prepare the topping by mixing together the flour and brown sugar in a medium bowl.
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Preheat Oven, Prepare Crust: Preheat oven to 400 degrees Fahrenheit and arrange racks so that the pie can cook on the bottom rack. Line an 8-inch pie pan with pie dough. Fold over edges and pinch to flute. Set prepared pie plate on a large baking sheet that is lined with a silpat, parchment paper, or foil.