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Apple Pie Recipe

  • Ingredients: 29
  • Serves: 8

Apple pie with apple juice, brown sugar, tbsp light butter at room temperature, gala or granny smith apples, peeled, cored and sliced, tbsp cornstarch, refrigerated ready-made piecrusts, tsp cinnamon.

Ingredients

  • 1/4 cup apple juice
  • 1/2 cup brown sugar
  • 4 tbsp light butter at room temperature
  • 4 Gala or Granny Smith apples, peeled, cored and sliced
  • 2 tbsp cornstarch
  • 2 refrigerated ready-made piecrusts
  • 1 tsp cinnamon

Spread

  • 1 extra ripe avocado
  • 2 tbsps. fresh lemon juice
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper

Sandwich

Eggs

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Preheat oven to 350°F. Combine apple juice, sugar, and butter in a bowl. Add apples and cornstarch.

    For this step you will need

  2. Step 2 Place one piecrust in a 9″ pie pan and fill with mixture. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to fasten to bottom crust.
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Apple Pie Recipe

  • Ingredients: 38
  • Serves: 1

Apple pie with light rum, sweet vermouth, dashes apricot brandy, dashes grenadine, lemon juice, or 4 ice cubes.

Ingredients

  • 3/4 oz. light rum
  • 3/4 oz. sweet vermouth
  • 4 dashes apricot brandy
  • 2 dashes grenadine
  • 1 tsp. lemon juice
  • 3 or 4 ice cubes

For lentils

For fish

  • Garnish: lemon wedges; chopped fresh flat-leaf parsley

Sauce:

For the sage oil:

For the berry compote:

For the fennel and carrots:

  • Equipment: Large roasting pan or rimmed baking sheet; instant-read thermometer; 2 baking dishes or baking sheets

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

Nutrition information

Calories 79 Carbohydrates 2 g (1%)
Fat 0 g (0%) Protein 0 g (0%)
Saturated Fat 0 g (0%) Sodium 2 mg (0%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 0
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Apple Pie Recipe

  • Ingredients: 36

Apple pie with all-purpose flour, 3/4 stick cold unsalted butter, cut into bits, cold vegetable shortening, salt, ice water plus additional if necessary.

Ingredients

  • 3 lb. McIntosh apples
  • 3/4 cup plus 1 tbsp. sugar
  • 2 tbsps. all-purpose flour
  • 1 tsp. cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 1 tbsp. fresh lemon juice
  • 2 tbsps. cold unsalted butter, cut into bits
  • milk for brushing the crust

Pâte brisée:

  • 1 1/4 cups all-purpose flour
  • 3/4 stick cold unsalted butter, cut into bits
  • 2 tbsps. cold vegetable shortening
  • 1/4 tsp. salt
  • 2 tbsps. ice water plus additional if necessary

For the custard

  • 3 tbsps. cornstarch
  • 1/3 cup sugar
  • 1 cup milk
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/4 tsp. salt
  • 1 vanilla bean, split lengthwise
  • 3 tbsps. unsalted butter

For the glaze

  • seasonal fruit and blossoms for garnish

Accompaniment: Sour Cream Ice Cream

  • 2 cups half-and-half
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise
  • 8 large egg yolks
  • 2 cups sour cream

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

To make the pie:

  1. Step 1 Preheat the oven to 450°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie plate, and trim the edge, leaving a 3/4-inch overhang.
  2. Step 2 Chill the shell and the remaining dough while making the filling. In a large bowl toss together the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well, transfer the filling to the shell, and dot it with the butter.

    For this step you will need

  3. Step 3 Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang.
  4. Step 4 Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively.
  5. Step 5 Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar.

    For this step you will need

  6. Step 6 Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350°F., and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender.

    For this step you will need

To make pâte brisée:

  1. Step 7 In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal.

    For this step you will need

  2. Step 8 Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball.

    For this step you will need

Nutrition information

Calories 754 Carbohydrates 121 g (40%)
Fat 30 g (47%) Protein 6 g (11%)
Saturated Fat 16 g (82%) Sodium 299 mg (12%)
Polyunsaturated Fat 3 g Fiber 10 g (39%)
Monounsaturated Fat 9 g Cholesterol 61 mg (20%)
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Apple Pie Recipe

  • Ingredients: 31
  • Serves: 1

Apple pie with recipe double-crust pie dough, to 7 medium apples, peeled, cored, and thinly sliced, lemon juice, packed light brown sugar, all-purpose flour, ground cinnamon, freshly grated nutmeg, ground ginger, unsalted butter, diced, egg wash , for brushing.

Ingredients

  • 1 recipe double-crust pie dough
  • 6 to 7 medium apples, peeled, cored, and thinly sliced
  • 2 tbsps. lemon juice
  • 3/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. ground ginger
  • 3 tbsps. unsalted butter, diced
  • Egg wash , for brushing

Crust:

  • Nonstick vegetable oil spray
  • 1 3/4 cups all-purpose flour
  • 2 tbsps. cornstarch
  • 1 1/4 tsps. kosher salt
  • 3/4 cup unsalted butter, room temperature, cut into 1″ pcs.
  • 2/3 cup powdered sugar

Filling and assembly:

  • Special equipment: A 9″-diameter springform pan

Topping

Equipment:

  • cookie sheets lined with parchment or foil; rolling pin.

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 1. Preheat the oven to 350°F. Roll out the pie dough and use one round to line a 9-inch pie pan.

    For this step you will need

  2. Step 2 2. In a large bowl, combine the apples, lemon juice, brown sugar, flour, cinnamon, nutmeg, and ginger; toss to combine.

    For this step you will need

  3. Step 3 Mound the apples in the dough-lined pan, making the center higher than the sides. Dot the top evenly with the pieces of butter.

    For this step you will need

  4. Step 4 Brush the rim of the pie shell with egg wash. Cut vents in the other dough round and place the round over the filling.
  5. Step 5 Press the top and bottom edges together to seal, trim the excess dough so that the edges of the dough are almost even with the edges of the pan, and then crimp or flute the edges.
  6. Step 6 3. Place the pie on a baking sheet and bake until the top crust is golden brown and the apples feel tender when pierced through the steam vents with a knife, about 1 hour.

    For this step you will need

  7. Step 7 Remove the pie from the oven and cool on a wire rack. Let the pie rest for 20 minutes before slicing.
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Apple Pie Recipe

  • Ingredients: 38
  • Serves: 6

Apple pie with all-purpose flour, finely grated fresh lemon zest, cinnamon, ground allspice, salt, sugar, apples, peeled, cored, and each cut into 10 wedges, fresh lemon juice, pastry dough, large egg, lightly beaten.

Ingredients

  • 3 tbsps. all-purpose flour
  • 1 tsp. finely grated fresh lemon zest
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground allspice
  • 1/8 tsp. salt
  • 2/3 cup plus 1 tbsp. sugar
  • 2 1/2 lb. apples, peeled, cored, and each cut into 10 wedges
  • 1 tbsp. fresh lemon juice
  • Pastry dough
  • 1 large egg, lightly beaten

For peach ice cream

For almond praline filling

  • 1/3 cup sugar
  • 3 tbsps. water
  • 1/3 cup whole blanched almonds, lightly toasted , cooled, and coarsely chopped
  • 2/3 cup chilled heavy cream
  • 1/2 tsp. vanilla extract

For peach syrup

  • Garnish: peach slices
  • Special equipment: an ice cream maker; 6 paper cups

Filling and frosting

  • 2 cups chilled heavy whipping cream
  • 3/4 cup sugar
  • 3 8-ounce containers chilled mascarpone cheese*

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently toss with apples and lemon juice.

    For this step you will need

  2. Step 2 Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate.
  3. Step 3 Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round.

    For this step you will need

  4. Step 4 Spoon filling into shell, then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang.
  5. Step 5 Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining tablespoon sugar.

    For this step you will need

  6. Step 6 Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more.
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Apple pie recipe

  • Ingredients: 9
  • Serves: 8
  • Prep: 30 mins
  • Bake: 30 mins
  • Level: easy

Apple pie with plain white flour, salt, butter (unsalted), water, bramley apple(s), cinnamon, plain white flour, unrefined golden caster sugar, egg(s) (free range). To make this apple pie for 8 persons you will need 30 mins for preparation and 30 mins for baking.

Ingredients

For the pastry

For the filling

Directions

  1. Step 1Sieve the flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Initially use a knife and mix the water into the flour. Then use your hands to form a dough.

    For this step you will need

  2. Step 2When the dough is even and smooth cut off a third and set side for the pie top. Roll out the remaining pastry to cover the base of a 20cm pie dish. Then carefully line the dish with the rolled out pastry. Using the edge of the plate as a guide, trim the excess pastry and set aside with the pie top pastry.
  3. Step 3Quarter, core, peel and slice the apples about 5mm thick and add them to a bowl with the sugar, cinnamon and flour, mix together briefly to coat the apple and then fill the pie dish lined with the pastry. Preheat the oven to 190°C (170°C fan, gas mark 5).

    For this step you will need

  4. Step 4
  5. Step 5Prick the top of the pie lightly then brush with the egg white and sprinkle with golden caster sugar. Bake for about 40 minutes until golden. For the best results allow to cool for 5 minutes before serving.

    For this step you will need

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