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  #11  
Old 09-15-2007, 02:44 AM
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Default Classic Apple Pie

For the best tasting apple pie always choose firm, tart green apples. Granny Smith apples are great, as are Pippins, if you can find them.

Pastry:

2 2/3 cup all-purpose flour
1 cup shortening
1 teaspoon kosher or coarse salt
6 tablespoons ice water

Filling:

8 medium (4 pounds) tart green apples
1 1/2 tablespoons lemon juice
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon coarse salt
2 tablespoons unsalted butter
1 egg white, beaten lightly - optional
1 teaspoon sugar for sprinkling (coarse sugar is nice) - optional

Directions:

Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.

When mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball.

Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic, and refrigerate at least 30 minutes.

Remove one piece of dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.

Roll one dough disk on a lightly floured surface into a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)

Gently press dough into sides of pan, leaving portion that overhangs edge of pie pan in place. Refrigerate while preparing apple filling.

Adjust oven rack to center position and heat oven to 425*F (220*C).

Peel, core, and cut apples into slices no larger than 1/2-inch thick. Gently toss the apple slices with the lemon juice.

Combine sugar, flour, cinnamon and salt. Add sugar mixture to the apple slices and gently toss to coat well. Turn apple mixture into into chilled pie shell and mound slightly in center. Dot with butter.

Roll out second dough disk and place over filling. Trim overhang to 1-inch from edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Make several slits in top crust to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with sugar, if desired.

Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375*F (190*C); continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer.

Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.

Apple Pie Variations/Substitutions

Apple Pie with Crystallized Ginger: Follow recipe for Apple Pie, adding 3 tablespoons chopped crystallized ginger to apple mixture.

Apple Pie with Dried Fruit: Macerate 1 cup raisins, dried sweet cherries, or dried cranberries in the lemon juice and 1 tablespoon Apple Jack, brandy, or cognac. Follow recipe for Apple Pie, adding macerated dried fruit and liquid to apple mixture.

Apple Pie with Fresh Cranberries: Follow recipe for Apple Pie, increasing sugar to 1 1/2 cups and adding 1 cup fresh or frozen cranberries to apple mixture.



SARA MOULTON'S CRUNCHY PECAN-APPLE PIE


3 Tbsp. butter, divided
3 Granny Smith apples, peeled, cut into
thin slices
2 Golden Delicious apples, peeled, cut
into thin slices
4 cups POST SELECTS Great Grains Crunchy
Pecans Whole Grain Cereal, divided
1/2 cup sugar
1 tsp. ground cinnamon

1 frozen deep-dish pie crust (9 inch), thawed
PREHEAT oven to 350°F. Melt 1 tablespoon of the butter in large skillet on medium heat. Add apples; toss to coat. Cover with lid; cook 6 to 8 minutes or until apples are tender, stirring frequently. Add 2 cups of the cereal, the sugar and the cinnamon; mix lightly.

SPOON into pie crust; level top with back of spoon. Cover with remaining 2 cups cereal. Melt remaining 2 tablespoons butter; drizzle over cereal.

BAKE 45 minutes or until crust and top of pie are lightly browned, covering loosely with foil after 30 minutes.

MAKES 8 servings.

PREP 25 minutes TOTAL 1 hour 10 minutes

NUTRITION INFORMATION PER SERVING
460 calories, 16g total fat, 5g saturated fat, 15mg cholesterol, 270mg sodium, 78g carbohydrate, 6g dietary fiber, 38g sugars, 6g protein.


(More applie pie recipes later)
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Last edited by MagiePerdu : 09-29-2007 at 01:43 PM.
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  #12  
Old 09-19-2007, 02:06 PM
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Default Apple Chips

makes 25 to 50 chips (Great recipe to make with/for your kids)

INGREDIENTS:

1 1/2 tablespoons sugar (confectioners' or granulated)
1 teaspoon cinnamon (or more to taste)
Pinch of ground cloves
Pinch of nutmeg
1 large crisp apple, such as Braeburn or Granny Smith

DIRECTIONS:

Preheat oven to 200 degrees, then line a baking sheet with parchment paper (check the Freebies forum for a free parchment paper sample).

Have your helper stir together the dry ingredients in a small bowl, then sprinkle half the mixture onto the baking sheet.

Cut the apple into slices as thin as possible, up to 1/8 inch. (You don't need to peel or core it; the seeds will just fall off.) If you have a mandoline, cut the apple vertically into rounds. If you're using a knife, it may be easier to halve the apple lengthwise, then put the halves cut side down and make half-moon-shaped slices.

Your child can then arrange the slices on the baking sheet in one layer. Sprinkle the remaining spice mixture over the apples, then bake in the middle of the oven for 11/2 hours. Rotate the pan and bake for another hour, or until the apples are crisp. (If yours aren't getting crisp enough, try turning off the heat and leaving them in the oven overnight.)

Loosen the chips with a spatula, then cool for 10 minutes before removing them from the parchment. They'll keep in an airtight container for up to one week.
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  #13  
Old 09-20-2007, 01:56 PM
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Default Apple-Berry Cookie Cobbler

This cobbler is quick, easy and tasty. It uses canned apple pie filling, frozen berries and a topping of refrigerated sugar cookie dough. It's ready for the oven in 10 minutes.

INGREDIENTS:

1 (21 ounce) can apple pie filling
2 (12 ounce) bags frozen mixed berries, thawed
1/3 cup sugar
1 1/2 teaspoons cinnamon
1 (18 ounce) package prepared cookie dough


DIRECTIONS:

Preheat oven to 350°.

Mix the pie filling, berries, sugar and cinnamon in a large bowl, then transfer the mixture to 9 x 13 baking dish.

Crumble cookie dough over fruit, covering thickly and completely.

Bake uncovered until cookie crust is golden and crisp and juices are bubbly, about 45 minutes.
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  #14  
Old 09-21-2007, 01:13 PM
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Default It's all good!

Home-made Granola with Apples and Cranberries

You can make this ahead of time so it is ready to go in the morning –

3 cups OATS
½ cup walnuts or toasted almonds
2 tablespoons ground flaxseeds
2 tablespoons wheat germ
½ teaspoon of sea salt
2 apples – cut up into squares
1/3 cup honey or organic maple syrup
1 tablespoon brown sugar
1 tablespoon extra-virgin olive oil
1 tsp. vanilla extract
1 cup dried cranberries or raisins

Preheat oven to 300 degrees. Combine the oats, walnuts or almonds, ground flaxseeds, wheat germ and salt – place in a baking pan. Bake for 30 minutes and remove from oven. Increase the oven to 350 degrees.

In a medium size skillet, combine honey, brown sugar, olive oil and apples – cook until all the sugar is melted – remove from the heat and add vanilla extract. Pour this mixture over the oat mixture and stir well. Bake in the oven for about 10 minutes. Break up any clumps and stir in cranberries.

You can store this in an airtight container – use it for a morning meal or top your favorite yogurt for a delicious snack later in the day.




ORIENTAL CHICKEN-APPLE SALAD

You can make this ahead of time and take it with you to work or make it at home for a delicious meal.

For the dressing –

2 tablespoons Rice Wine Vinegar
1 tablespoon toasted sesame oil
1 tablespoon Soy Sauce (low sodium)
1 garlic clove – crushed
1 tsp. ground ginger
Pinch of red pepper

Whisk together all ingredients and set aside!

For the salad –

In a large bowl, add

1 apple – chopped
1 chicken breast – cooked and sliced – ( take advantage of the rotisserie-roasted chickens and turkey breasts available at your local grocery store)
¼ cup toasted almonds
¼ cup dried cranberries
1 green onion – chopped
You add other favorite vegetables to your salad like red peppers, celery, mushrooms, tomatoes, etc.

Toss with the oriental dressing and sprinkle a bit of Asiago Cheese on top - Enjoy!



BAKED CHICKEN WITH APPLES


2 large apples – sliced
4 chicken breasts
¼ cup brown sugar
1 tsp. cinnamon
Olive oil
Sea salt
Pepper to taste
½ cup Sherry Wine or Apple Cider

Season chicken breasts with sea salt and pepper and brown in a large skillet over medium heat in 1 ½ tablespoons of olive oil for about 2 minutes on each side.

Meanwhile, slice apples and arrange in a baking dish coated with a little cooking spray. Sprinkle the apples with brown sugar, cinnamon and drizzle with a little olive oil. Place chicken breasts over apples and top with Sherry wine. Cover and bake for one hour.

Serve chicken with cooked apples over the top – this dish is great with whole grain brown rice and asparagus.
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Old 09-21-2007, 01:20 PM
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Default Old-Fashioned Apple Meringue Pie

This recipe is billed as an "old-fashioned" apple meringue pie. I havent tried it yet, but it sounds interesting. Wondering how it got to be old-fashioned, 'cause I've never even heard of an apple meringue pie!!


Rated 8.5 out of 10


Ingredients:

For the apple filling:
2/3 cup sugar
3 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice
3 large egg yolks, beaten
2 ½ cups peeled, cored, and coarsely grated apples (any baking apple will do: Golden Delicious, Gold Rush, Suncrisp, Pink Lady)
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

For meringue:

3 large egg whites, at room temperature
¼ cup sugar
½ teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.

2. Prepare the pie crust and set aside.

3. Make the filling. In a medium-sized bowl, cream together the sugar and butter. Blend in the lemon juice and egg yolks. Gently fold in the grated apples until well combined.

4. Pour the filling into the pie crust and sprinkle the top evenly with the cinnamon and nutmeg.

5. Place in the oven and bake until the apples are nice and tender, 40 to 45 minutes.

6. Meanwhile, make the meringue. In a medium-sized bowl, using an electric mixer, beat the egg whites until foamy. Add in the sugar, 1 tablespoon at a time, beating well after each addition, and continue to beat until shiny, stiff peaks form. Briefly beat in the vanilla.

7. Take the pie out of the oven. Mound the meringue in the center of the pie, then spread it evenly around the edge of the inner crust, sealing the meringue to the crust. Use a spoon to create a design of peaks and valleys all over the meringue.

8. Put the pie back in the oven and back until the meringue is light golden, 8 to 10 minutes. Let cool on a wire rack, serve warm or cold.
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  #16  
Old 09-21-2007, 01:24 PM
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Default Apple and Sausage Patties

Directions:

Adding grated apples to bulk pork sausage give you a tangy, flavorful breakfast patty. Easy to make, they are a nice alternative to ready-made sausages and are an interesting addition to any breakfast buffet. This time of year the Blue & Gold sausage fundraising efforts are going on. . .here's a nice suggestion.

Ingredients

1 lb bulk pork sausage
1 tart green apple, peeled, cored and grated
1/4 cup fine dried breadcrumbs
2 tablespoons heavy cream
1 large egg yolk
Coarse salt and freshly ground pepper
Canola oil for cooking

Directions

In a bowl, combine the sausage, apple, bread crumbs, cream and egg yolk and mix until well combined. Mix in ½ teaspoon salt and ¼ teaspoon pepper.

Divide the mixture into 12 equal portions and shape each portion into a patty 2 inches in diameter and ¼ inch thick.

Arrange the patties on a rimmed baking sheet or tray and refrigerate for 15 minutes, or cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature before cooking.

Preheat the oven to 200 degrees F.

Place a large frying pan over medium-low heat and lightly brush it with canola oil. Place 4 of the patties in the pan and fry until browned on one side, about 3 minutes.

Carefully flip each of the patties and fry until browned on the second side and cooked through, about 4 minutes longer.

Transfer the patties to an ovenproof dish and keep warm in the oven.

Cook the remaining patties in the same way, oiling the pan between batches.
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Old 09-28-2007, 01:20 PM
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Default Apple Kuchen

Kuchen is a German word for cake--It’s pronounced “KOO-khehn”—and is leavened with yeast and filled with either fruit or cheese. It’s the official dessert of the State of South Dakota.

This apple kuchen is topped generously with streusel.

Ingredients

For the dough:

1/2 cups water
6 tablespoons butter
1 large egg
2 2/3 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon dough conditioner
1 7-gram packet of instant yeast

For the streusel:

1/2 cup powdered sugar
1 1/4 cups all-purpose flour
1/2 tablespoon cinnamon
1 teaspoon baking powder
1/2 cup butter

For filling:

3 large apples
1/2 cup granulated
1 teaspoon cinnamon
1/8 teaspoon nutmeg

Directions

Preheat the oven to 375 degrees.

Add the one egg and the six tablespoons butter to the water, whisk, and heat until very warm—120 degrees.

In a large bowl, combine the flour, 1/3 cup granulated sugar, dough conditioner, and yeast. Add the water, egg, and butter mixture, beating with an electric mixture and dough hook until well mixed. Continue beating for at three minutes at medium speed.

Scrape dough into a greased 9 by 13 inch baking pan. With a greased hand, pat dough flat. Spread apple filling over the dough. Cover with plastic and set aside.

For the streusel:

Place the one-half cup butter in a medium bowl and melt in a microwave. Add the powdered sugar, 1 1/4 cups flour, cinnamon, and baking powder and combine, breaking the breaking larger pieces with the spoon.
Spoon streusel over the top of the apple filling. Cover and let rise in a warm, draft-free place for one hour.

Bake at 375 degrees for 30 minutes or until the streusel just begins to brown. (Do not undercook.) Cool in the pan on a wire rack.

Serve as you would apple pie: warm or cold, with or without ice cream or whipped cream.
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Old 09-28-2007, 01:23 PM
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Default

Fully Loaded Apple Pie


This recipe calls for sour cream, walnuts, and cranberries—hence it is fully loaded. But the secret of a great apple pie is the apples. Use the best you can find. We prefer tart apples for the recipe.

Since you are baking a high-mounded, deep dish pie, you will need about 1 1/2 to two times a normal double crust recipe. You will also need a nine-inch, deep-dish pie pan for this recipe. A dark colored pie pan will absorb heat and help bake the crust so that it does not become soggy.

Ingredients

For the crust:

9-inch double crust

For the filling:

1 cup brown sugar
1/4 cup all-purpose flour
2/3 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ginger
9 to 10 cups apples, peeled, cored, and sliced
1/2 cup dried or 1 cup frozen, or fresh cranberries
2/3 cup walnut pieces
4 tablespoons butter

For the topping:

1 large egg white
1 tablespoon water
1/4 teaspoon ground cinnamon
3 tablespoons granulated sugar

Directions

Preheat the oven to 375 degrees.

Prepare and press the pie crust into a deep-dish pie pan setting aside the dough for the top crust. Trim the crust. Do not bake the crust.

In a large bowl, mix the sugar, flour, sour cream, lemon juice, and spices together into a smooth paste. Add the apples, walnuts, and cranberries and mix until coated with the sour cream mixture. Scrape the apple mixture into the unbaked pie shell. Cut the butter into chunks and spread on top of the filling.

Roll out the top crust. Brush the top edge of the bottom crust around the rim with water to help the two crusts seal. Place the top crust over the pie. Trim the crust and seal the two crusts with the tines of a fork.

Mix the egg white, water and 1/4 teaspoon cinnamon together. Brush the mixture over the top of the pie. Mix the cinnamon with the granulated sugar and sprinkle over the top of the pie.

Cover the edges of the pie with aluminum foil to keep it from burning or use a pie crust shield. Bake for 25 minutes and then remove the foil. Bake for another 35 to 45 minutes or until the pie is bubbly and the crust is golden.
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Old 09-28-2007, 08:04 PM
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Default Green Apple Martini

If you don't have a juicer, you can substitute one-third cup of store-bought unsweetened apple juice for the fresh apple juice in step 2. Repeat this recipe in batches, as needed.

Makes two 6-ounce martinis.

Ingredients

1 cup sugar
1 medium green apple, about 8 ounces, peeled (peels reserved)
2 tablespoons freshly squeezed lemon juice
4 ounces best-quality vodka

Directions

Bring sugar, 1 cup water, and 3/4 of the apple peel to a boil in a medium saucepan over medium-high heat. (Reserve the remaining apple peel for garnish.) Cook, stirring occasionally, until sugar has dissolved, about 5 minutes.

Transfer syrup to a medium bowl set over an ice bath; let stand, stirring occasionally, until cool. Pour through a fine sieve into another bowl; discard solids.

Cut apple into chunks; press through an electric juicer into a small bowl. Pour through a fine sieve into another bowl; discard any solids, and set juice aside
Cut remaining peel into thin, 4-inch-long strips. Tie each strip into a knot; set aside in a bowl of water with lemon juice.

Fill a cocktail shaker with ice. Add vodka, 2 ounces syrup, and 1/3 cup apple juice; shake. Divide between 2 martini glasses; garnish with apple knots.
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Old 09-28-2007, 08:06 PM
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Default Apple Spice Cake

Ingredients

1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce
Nonstick cooking spray with flour

Directions

Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.

Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.

Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.

Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.

Remove from oven, and cool slightly on a wire rack.

Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce
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