Ingredients
1/2 recipe Pate Brisee, chilled
6 firm, tart apples, cored, peeled and sliced
1/2 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into small pieces
1. Heat oven to 425 F. On a slightly floured surface, roll dough into a 14″ circle; move to a baking sheet lined with parchment paper.
2. In a large bowl, mix apples, sugar, cinnamon, and butter. mound mixture into center of pastry. Pull pastry up around mound, leaving a small circle (about 3″ in diameter) at top. Fold edges against each otehr, and press slightly into the apples.
3. Bake 40-50 minutes, or until crust is golden brown and apples are fork tender. Let cool slightly before serving.
Filling and Glaze
6 cups sliced, peeled apples (about 2 lbs or 6 medium)
2 tablespoons orange juice
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons butter
1-2 teaspoons milk
1 teaspoon granulated sugar
Crust
2 cups all-purpose flour
1 teaspoon salt
3/4 cup (3/4 stick) butter flavored crisco
5 tablespoons cold water
Directions
1. Heat oven to 400 F
2. Prepare bottom crust (below)
3. Toss apples and orange juice in large bowl. Combine light brown sugar, granulated sugar, flour, cinnamon, salt, and nutmeg. Toss with apples until coated. Spoon nito unbaked pie shell. Dot with butter or margarine. Moisten edge of pastry with water.
4. Prepare top crust (below)
5. Brush top with milk. Sprinkle with sugar. Cover top wtih sheet of foil to prevent overbrowning.
6. Bake at 400 F for 40 minutes. Remove foil. Bake 10-20 minutes longer or until apples are tender, filling in center is bubbly, and crust is golden brown. Cool pie to room temperature before serving.
Crust
1. Combine flour and salt in medium bowl. cut in Crisco using pastry blender (or 2 knives) until all flour is just blended in to form pea-size chunks.
2. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough into two equal parts. Press between hands to form two 5-6 inch “pancakes.”
3. Flour “pancakes” lightly on both sides. Roll bottom crust between sheets of waxed paper (or plastic wrap) on dampened countertop.
4. Peel off top sheet. Trim one inch larger than upside-down 9 inch pie plate. Flip into pie plate. Remove other sheet. Trim edge even with pie plate.
5. Roll top crust same as bottom. Peel off top sheet. Flip onto filled pie. Remove other sheet. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust for escape of steam.
Ingredients
- 1/2 pint cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 3 oz cream cheese, softened
- 1 pre-made graham cracker pie crust
- 1 can cherry pie filling
Whip 1/2 pint cream. In separate bowl combine 1/2 cup powdered sugar, 1 tsp vanilla and 3 oz cream cheese. Combine these two mixtures and spread in graham cracker crust. Top with cherry (or blueberry) pie filling. Refrigerate until firm and serve.
Ingredients
- 1 pre-made 9 inch frozen pie shell
- 1 tablespoon butter
- 1/2 cup finely chopped onions
- 1 pkg (10 oz) frozen chopped spinach
- 1 cup grated swiss cheese
- 3 eggs
- 1 1/3 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
Directions
Bake pie shell in preheated 375 oven until lightly browned, about 8-10 mninutes; allow to cool at room temperature 5 minutes. Heat butter in skillet over medium heat; add onions and saute until softened, about 5 minutes; spoon into bottom of baked pie shell.
Cook spinach according to package directions; drain well squeezing out excess moisture. Arrange spinach evenly over onions in pie shell; sprinkle cheese over spinach. In small bowl, whisk together eggs, half and half, salt, pepper and nutmeg; pour evenly over spinach mixture.
Bake pie in preheated 375 degree oven until firm to the touch and a knife inserted in the center comes out clean, about 30-40 minutes. Allow pie to sit 15 minutes before cuttin into 6-8 slices.
