Homemade Caramel Apple Pie

Quote – “before you decide to start placing your pie orders from Mrs Generic Cookie-Cutter Bakery, remind yourself that you can create a completely unique and ridiculously flavorful apple pie in your own home. But just beware. Making this pie, will most likely put you on pie duty for the rest of your life.”

Ingredients                                                                         Caramel-Apple-Pie-8-WM

1 double pie crust

1 cup unsalted butter

6 Tablespoons all-purpose flour

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon cinnamon

1/2 cup water

6-7 granny smith apples, peeled, cored, and sliced

Instructions

  1. Melt 1 cup butter in a sauce pan. Stir in 6 Tablespoons flour to form a paste. Add 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup of water. Bring to a boil. Reduce temperature, and simmer for 5 minutes.
  2. Meanwhile, place the bottom crust in your pan. Fill with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce.
  3. Cover with a top crust, using whatever technique you feel comfortable with. A full crust, lattice work, or some other variation you prefer. Gently pour the remaining caramel over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon.
  4. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
  5. Once finished baking, let sit out for at least 4 hours, preferably closer to 12 hours. This is a perfect pie to make the day before.

Original Recipe Available from happyfoodhealthylife.com

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Sour Cream Apple Pie Crumble

Ingredients                                                                                  446446

  • 1 unbaked 9 inch pie crust

  • 3/4 cup sugar

  • 2 tablespoons all-purpose flour

  • 1/8 teaspoon salt

  • 1 cup sour cream

  • 1/2 teaspoon vanilla extract

  • 1 egg

  • 2 cups diced apples

  • 1/3 cup sugar

  • 1/3 cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 cup chilled butter, diced

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
  2. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
  3. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
  4. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
  5. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

 

Original recipe from http://www.allrecipes.com

Apple Custard Tea Cake

Ingredients                                                                                 1175398_652155914839882_4875145781064818665_n

Cake
180 g butter
½ cup caster sugar
2 eggs
1¼ cups self-raising flour
⅓ cup custard powder
Topping
2 apples, thinly sliced
20 g butter, melted
½ teaspoon ground cinnamon
Custard
1½ tablespoons custard powder
1½ tablespoons caster sugar
1 cup milk
20 g butter
2 teaspoons vanilla essence

 

Method

1. Lightly grease a deep 23 cm round cake pan. Line base with paper. Lightly grease paper.
2. Custard: Combine custard powder and sugar in pan, gradually stir in milk until smooth.
3. Stir over heat until mixture boils and thickens.
4. Stir in butter and essence. Allow to cool.
5. Cake: Cream butter and sugar in a small bowl with electric mixer until light and fluffy.,
6. Add eggs, one at a time, beating in well between additions.
7. Stir in flour and custard powder.
8. Spread half the cake mixture into prepared pan.
9. Spread with custard.
10. Place small amounts of remaining cake mixture over custard and gently spread with small spatula.

11. Arrange apples over top of cake mixture and brush with melted butter.
12. Sprinkle with cinnamon.
13. Bake at 180°C for approximately 1¼ hours. Cool in pan.

This cake is featured in the new edition (June 2014) of :-

Super Food Ideas magazine

 

Bramley Apple Meringue Pie

Ingredients                                                                                              1795644_748119915228380_353689099_n

225g plain flour
115g unsalted butter, cubed
Pinch of salt
1 medium free-range egg
2 tbsps cold water
5 large Bramley apples
Juice and zest of 2 lemons
2 tbsps cold water
4 medium free-range egg yolks
125g caster sugar
25g diced salted butter
4 medium egg whites at room temperature
Pinch of cream of tartar
80g caster sugar
80g sieved icing sugar
2 tsps mixed spice
2 tsps granulated sugar

 

Serves: 6-8
Prepare: 30 minutes
Cook: 40 minutes

(As most Americans & other countries outside the UK do not have easy availability to Bramley apples, some US farms do grow Bramley Seedlings that can be found at some farmers markets, any good ‘tart tasting’ apple will do. It should cook down to a lumpy pulp.)

 

Method

1. Pre heat the oven to 200°C/400°F/Gas Mark 6. Place the butter, flour and salt into a food processor and blitz until you have fine breadcrumbs. A food processor makes great pastry, but if you do not own one then just make the pastry the normal way.

2. Add the egg and ‘pulse’ until the paste starts to come together, then add a little water and mix to a soft dough. Do not over work – you may need to chill the pastry slightly if it’s warm or you have a hot kitchen.

3. Roll out the lightly floured pastry trying to keep a rough disc shape of about 30cm wide.
Roll up the pastry on a rolling pin and unroll over a 25cm x 2cm deep flan ring with a loose bottom. Line carefully and decorate the top edge. Prick the base with a fork and line with greaseproof paper, fill with baking beans and cook ‘blind’ for 20 minutes to set the pastry.

4. Meanwhile, peel and core the apples and cut into 2cm pieces, place in a saucepan and add the lemon juice, zest, water and cook over a low heat until broken down and pulpy. Then cool slightly for 10 minutes. Once the pastry is ready, carefully remove the beans.
Beat the egg yolks into the slightly cooled apple purée, add the butter, sugar and stir until melted.

5. Pour into the flan ring and pop into the oven and cook until just set (about 25 minutes). Then remove from the oven and turn the oven up to 230°C/450°F/Gas Mark 8. Place the egg whites and cream of tartar into a mixing bowl and whisk until foamy. Add the caster sugar and whisk at medium speed until very firm and glossy, then finally stir in the icing sugar and mixed spice.

6. Pipe or decoratively spoon the meringue onto the flan. Sprinkle with a little granulated sugar. Carefully place back into the oven to brown slightly. Remove and cool completely, then serve in large wedges with vanilla ice cream.

Further Bramley Apple recipes can be found at www.bramleyapples.co.uk

 

Chocolate & Strawberry Tart

Ingredients                                                                                    Strawberry-tart-easy-living-13jun13_pr_bt_408x408

1 Ready made Sweet Pastry Case

For the Creme Patissiere:

3 egg yolks

50g caster sugar (Domino fine sugar for USA)

1 tbsp plain flour

2 tbsps cornflour

250ml semi skimmed milk

1 tsp vanilla essence

To Finish:

100g dark chocolate, broken into pieces

1/2 a 35g strawberry jelly tablet (USA uses jello powder packs)

1 kg strawberries, hulled and halved

Dark & White chocolate curls to decorate

 

Method

To make the creme patissiere, whisk the egg yolks & sugar together for 4-5 mins. Sift the flours over the surface then gently fold together. Pour the milk into a saucepan, bring just to the boil then gradually whisk into the egg mixture until smooth. Return to the pan & cook over a medium heat, stirring until very thick. Take off the heat & stir in the vanilla. Cover with a piece of non stick baking paper & let cool

Take the tart case & place on a plate or cake stand. Melt the dark chocolate in a bowl set over a pan of simmering water, then spoon over the inside of the tart case. leave for about 20 mins to set. make up the jelly as the pack directs using half the water. Cool then chill for about 20 mins in the refrigerator.

Spoon the creme patissiere into the tart case. Pile the strawberries on top & brush generously with the cooled jelly (you will have quite a lot left) & chill for 30 more minutes until the jelly is set. Sprinkle with the chocolate curls.

 

Recipe is from my copy of Great British Food Magazine

Apple Pear Pie

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Ingredients

  • Pastry for double-crust pie (9 inches)
  • 3 medium ripe pears, peeled and thinly sliced
  • 3 medium tart Apples, peeled and thinly sliced
  • 1 cup plus 1 teaspoon sugar, divided
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons butter
  • 1 teaspoon whole milk

Directions

 

  • Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter.
  • Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil.
  • Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown.  Cool on a wire rack.  Yield: 8 servings.

Original recipe available from Taste of Home & Gardens

 

 

Quindim or Coconut Pudding

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Ingredients:

250g coconut

400g sugar

2 dl water

4 eggs

4 egg yolks

 

Preparation:

In a saucepan combine the water and sugar. Bring to boil on the stove for 3 minutes over low heat. Turn off and stir in the coconut. Let cool and add the whole eggs and egg yolks. Mix well. Grease a pan with butter and sugar. Pour the mixture into prepared pan and bake in a water bath at 180 º for about 45 minutes or until it is cooked. To bake in a water bath put a pan in the oven with hot water and place the form inside. Let it cook well. At the end let cool with the pudding still within the tray with water. Only when cooling is the water removed from the form and discarded.

Lemon Bars

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For the crust:
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

Original Recipe from Barefoot Contessa

Lemon Coconut Cake

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Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, separated
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Lemon Filling (see below)
  • Cream Cheese Frosting (see below)
  • 2 cups sweetened flaked coconut

Instructions

  1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
  2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
  3. Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.
  4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  5. Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle with toasted coconut and spread Lemon on top. Garnish, if desired.

Lemon Filling

1 cup sugar

1/4 cup cornstarch

1 cup boiling water

4 egg yolks, lightly beaten

2 teaspoons grated lemon rind

1/3 cup fresh lemon juice

2 tablespoons butter

Remove the zest of 3 lemons, being careful to avoid the white pith.

Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice, salt and cornstarch. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Cream Cheese Frosting

1/2 cup butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package powdered sugar

1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy.

Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Toasted Coconut

shredded or flaked coconut

Preheat oven to 350°F.

Spread coconut in a single layer on a baking sheet. (cover with parchment paper)

Place coconut in oven. Check after about 2 minutes. Continue checking every minute until the coconut is the desired color. We like ours toasted on the edges, but still white in the middle.

Remove from oven. Allow to cool.

Pina Colada Icebox Pie

pina-colada-icebox-pie-sl-l

Ingredients

2 cups pecan shortbread cookie crumbs (about 16 cookies)

  • 1 cup sweetened flaked coconut
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 (8-oz.) can crushed pineapple in juice
  • 1 (8-oz.) package cream cheese, softened
  • 1 1/2 cups cream of coconut, divided
  • 2 large eggs
  • 1 cup whipping cream
  • Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs

 

Preparation

  1. 1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (about 30 minutes).
  2. 2. Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).
  3. 3. Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.
  4. 4. Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.
  5. 5. Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
  6. 6. Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.
  7. Note: We tested with Keebler Sandies Pecan Shortbread and Coco López Cream of Coconut.

 

Original recipe from Southern Living Magazine