Nanny Pat’s Special Apple Pie

For those who prefer a crust less pie. Thank you Love Foodies

10 small, 8 med., or 6 huge Apples
1 Tablespoon sugar
1 Teaspoon cinnamon
1 tsp salt
1 cups or 125 g All Purpose / Plain flour
1 1/2 stick / 6 oz or 170 g butter
1 cup or 200 g regular sugar
1 egg
1/2 cup or 55 g chopped nuts – walnuts or pecans

• Set oven to 350 F, Gas 4, 180 C
• Grease your pie dish.
• Peel and slice the apples (enough to fill plate 3/4 full).
• Mix 1 Tbsp sugar & 1 tsp cinnamon in a small bowl, and sprinkle over the apples.
• In a saucepan, melt the butter then take off heat.
• Mix flour, salt and sugar in a bowl 
• Add 1 egg, and the melted butter.
• Add chopped nuts 
• Spread batter evenly over the apples.
• Bake 30-40 minutes or until golden. 
• Set on a rack 

Mince Pies

Mince pies are the ultimate Christmas staple. The sweet, fruity mincemeat with all of those wonderful festive spices, encased in icing-covered crumbly, buttery pastry.. is festive food heaven

Pie crust dough (enough for two crusts) or
Homemade using the following recipe:

2 1/2 cups / 350g plain flour
Pinch of salt
1 cup /225g butter, diced
tsp sugar
1 whole egg
Cold Water

1 jar of mincemeat either good quality shop bought or homemade (see recipe)
1 orange, juice and zest
1 apple, finely diced
Dusting icing sugar

• Heat the oven to 400°F/200°C/Gas 6
• Place the flour, butter and salt into a large bowl.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs
• Stir in sugar,
• Add the egg to the mixture and using a knife stir, 
• Add cold water a teaspoon at a time until the mixture binds together.
• Roll in cling film and chill in the fridge for at least 30 minutes
• Meanwhile add orange juice, zest and apple to mincemeat and stir well
• Choose a muffin or bun tin for the size of the pie you want.
• Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8"/3mm thick.
• Cut circles to line the cups of your tin.
• Fill the pastry lined tins 2/3 full with mincemeat.
• Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids or cut out star shaped lids to be decorative.
• Lightly brush the tops with milk or an egg wash.
• Bake in the preheated oven for 20 mins or until golden brown.
• Remove from the oven and sprinkle with the icing sugar.

The Perfect Peach Pie

The flavor of the fresh peaches is up front and delicious, the pie isn’t overly sweet which allows the peach flavor and natural sweetness to come shining through. Thank you Bunny's Warm Oven

 

 

 Pie crust recipe yielding two crusts for a 9 inch pie ...or

1 (15 ounce) package pastry for a 9 inch double crust pie

 

1 egg,beaten

5 cups,sliced,peeled fresh peaches

1 Tablespoon lemon juice

1/4 cup all purpose flour

1/4 cup cornstarch

3/4 cup white sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 Tablespoons cold butter

 

• Preheat oven to 450 degree
• Blanche your peaches in boiling water 45-60 seconds and the skin will peel off easily and slice.
• In a large bowl combine the sliced peaches and lemon juice, gently toss together. 
• Place the sliced peaches in a colander to drain.
• Don’t skip this step, this eliminates some of the juice so your pie won’t be soupy after it’s cut. 
• Drain peaches about 10 – 15 minutes. 
• Place drained peaches in a large bowl.
• Place one homemade or pre-made pie crust in the bottom of a 9 inch pie pan. 
• Brush the pie crust (bottom and sides) with a little of the beaten egg.  
• Keep the rest of the beaten egg to brush on the top crust.
• In a medium size bowl combine the flour,cornstarch,sugars,cinnamon and salt.
• Stir to combine.   
• Pour the flour mixture over the drained peaches and gently fold them together.
• Pour peaches into the bottom pie crust and dot with butter. 
• Place the top crust over the peaches and flute edges.  
• Brush with the rest of the beaten egg and cut 4 slits in the top crust to vent steam. 
• You can sprinkle sugar on top of the crust for decoration if you like. 
• Place pie on a baking sheet, so there’s no chance of spills in the oven.
• Bake the pie at 450 degrees for 10 minutes, reduce heat to 350 degrees. 
• Bake an additional 30-35 minutes until crust is brown and juices bubble up through the slits. 
• If your pie edges brown to quickly, cover the edges with strips of  aluminum foil  and continue baking.



Caramel Apple Pie

A perfect pie to make the day before. Thank you Happy Food Healthy Life

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

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

Cranberry Apple Pie

  A delicious Thanksgiving dessert. Thank you Real Housemoms

5 Granny Smith apples-peeled, cored, sliced

2 C. chopped fresh cranberries or 1 can
1 C. sugar(depending on how tart/sweet you want add less/more sugar)-I used 1½ cups
3-4 tsp flour-I used 4
2 tsp Vanilla
4 or 5 shakes of cinnamon
4-6 small pats of butter
1 egg(whites for wash)
2 pre-made pie crusts

• Preheat oven to 350
• Press 1 crust into pie pan and set aside
• In a large bowl, combine the apples, cranberries, sugar,flour, vanilla and cinnamon
• Mix until apples and cranberries are well coated
• Place in pie pan
• Place the pats of butter on top of the apples then cover w/ the other pie crust
• Push crust down around the edge
• Trim remaining crust from the sides
• Put slits on the top of the pie
• Give it an egg white wash
• Bake approximately 1 hour, or until pie bubbles over

Blackberry Puff Pies

Blackberry Puff Pies packed with Blackberry, cream cheese and white chocolate... A little taste of Autumn
Thank you Pink Whisk
 

1/2 block of Puff Pastry 
85g cream cheese
1 tbsp icing sugar
40g white chocolate finely chopped
200g blackberries
1 egg, for egg wash
3 tsp granulated sugar

• Preheat oven 230C
  
• Roll out half a block of puff pastry on a lightly floured surface to approx. the thickness of a pound coin
• Using a 3” cutter, cut out 18 circles.
• Combine the cream cheese, icing sugar and white chocolate, mixing well
• To half of the circles add a tsp of cream cheese mixture in the centre and top with 3 blackberries. 
• Cut 3 small slits in the remaining pastry circles.  
• Brush around the filling on the base circle with egg wash and lay the tops in place
• Gently ease the edges of the pastry circles together over the filling and press well at the edges
• Place onto a lined baking tray
• Brush the tops with egg wash and scatter over the granulated sugar.
• Bake in the oven for 12-15 minutes until golden. 
• Serve warm or cold

Crunchy Caramel Apple Pie

Delicious. Thank you Spoonful

Pastry for one 9-inch pie crust
1/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt
5 1/2 cups peeled and thinly sliced apples

Crumb Topping
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter

Crunchy Caramel Topping
1/2 cup chopped pecans
1/3 cup butterscotch caramel ice-cream sauce

• Heat oven to 375° F. 
• Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. 
• In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. 
• Toss the apples with the sugar mixture and pour them into the prepared piecrust.
• With a pastry blender, thoroughly combine the crumb topping ingredients. 
• Sprinkle the topping over the apple mixture. 
• Bake the pie for 20 to 30 minutes 
• Cover with foil and bake for another 20 minutes, until the apples are tender. 
• Remove the pie from the oven and sprinkle on the pecans
• Drizzle with the butterscotch caramel sauce. 
• Cool on a wire rack and serve with ice cream.

Homemade Apple Pie Filling

An easy homemade apple pie filling that can be made in twenty minutes. Thank you Inside BruCrew Life

5 cups peeled,chopped apples
1 Tablespoon lemon juice
1/2 cup brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups water

• Toss the apples with lemon juice and set aside. 
• Combine the sugars, cornstarch, cinnamon, nutmeg, and salt in a saucepan. 
• Stir in water. 
• Bring mixture to a boil. 
• Boil 2 minutes stirring constantly.
• Add the apples and bring to a boil again. 
• Reduce the heat to medium low and simmer for 10-12 minutes. 
• Cool completely. It will set up as it cools. 
• Makes 4 cups of apple pie filling. 
• Keep refrigerated in a sealed container for 4-5 days.

Blushing Peach Pie

Peaches and strawberries, a perfect combination. Thank you Just a Pinch Recipes

4-5 cups sliced fresh peaches
1 cup sliced fresh strawberries
1/2 cup granulated sugar

Crust:
2 cups all purpose flour
1 tsp salt 
2/3 cup +2 tbsp. butter flavour crisco
1/4 cup cold water

• Mix flour, salt and crisco with fork or pastry blender until resembles meal consistency.
• Add cold water and mix - form into two equal size patties and refrigerate for about 1/2 hour. 
• Roll out and form into pie dish.
• Add filling and lay top crust over pie. 
• Seal by folding top edge over bottom edge and decorate edge with fork. 
• Bake at 375 for 40 minutes. Cool completely before cutting. 
• Serve with ice cream or whip cream.