Apple Cinnamon Raisin Pies | Selena Thinking Out Loud
Hello! If you're looking for a dessert to bring to a potluck or just to make at home for dessert, try these Apple Cinnamon Raisin Pies. I really enjoyed using the Krusteaz Pie Crust Mix for a pot pie, so I went ahead and used it again in this recipe. Full Blog Post and Recipe: Thanks for watching!!
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Apple Cinnamon Raisin Pies | Selena Thinking Out Loud
Dream instrumental from YouTube music library.
Make This Apple Pie Filling for your Pies & Tarts
Print the Recipe:
Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
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BOURBON APPLE PIE | Tasty Dessert
#applepie #dessert #bourbon #bourbonapplepie #cranberries #raisins #pecans
1/4 cup Dried Cranberries
1/4 cup Raisins
4 tablespoons bourbon
6 Granny Smith apples, peeled & quartered
1 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup pecans, chopped
2 Pie dough/shell (top & bottom)
Butter slices
1 egg white
Sugar
Add 1 tablespoon of bourbon to cranberries, and 1 tablespoon to raisins. Stir and let soak. Peel and core 6 apples and squeeze with lemon juice and stir to coat. In separate bowl, mix together dry ingredients and then pour over top apples along with soaked cranberries, raisins and remaining bourbon. Stir until combined. Pour into unbaked pie shell and top with slices of butter. Press top pie shell and crease at edges until sealed. Make slits in top with knife to vent. Brush top with egg white and sprinkle with sugar. (Adding egg white and sugar will brown top of pie fast, so watch and reduce heat if getting too brown) Place in oven at 400 degrees for 50 minutes. Remove and let cool before serving.
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How to Make Rum Raisin Apple Pie
Experience a delightful twist on the traditional Apple Pie with our Rum Raisin Apple Pie. Even if you're not usually a fan of raisins, this pie has the power to make you reconsider. And don't worry if you're out of rum; brandy or cognac will work just as well to create a delicious result. And of course, remember to serve it à la mode with a scoop of vanilla ice cream! #applepies #imperialsugar #applepierecipe
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FESTIVE APPLE PIE WITH RAISINS. EASY FAST AND DELICIOUS
Today we will prepare a cake in the form of a large donut. This is a very light but at the same time original dessert that can surprise your friends on the holiday. If you liked the video, then be sure to subscribe to the channel so that you don't miss anything. Bon Appetit!
????Ingredients:
Eggs - 3 pcs
Yogurt - 125g
Sugar - 190g
Vegetable oil - 125ml
Milk - 70ml
Flour - 2.5 cup
Baking powder - 10g
Raisins - 100 gr
Apple - 1 pc.
Orange - 1 pc.
Coconut - 1 tsp.
Sugar - 1 tsp.
Cinnamon - ½ tsp.
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#cake#recipe#dessert
Recipe of the Day: Apple-Raisin Cinnamon Bun Pie | Food Network
This unique dish combines two dessert favorites into one sweet treat.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Apple-Raisin Cinnamon Bun Pie
Recipe courtesy of Food Network Kitchen
Total: 3 hr 35 min
Prep: 1 hr 5 min
Inactive: 1 hr 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
One 14-ounce package refrigerated rolled pie dough
3 tablespoons all-purpose flour, plus more for dusting
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/3 cup dark raisins
1/3 cup golden raisins
4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh
Juice of 1 lemon
1/2 teaspoon freshly grated nutmeg
Pinch kosher salt
1 large egg, lightly beaten
2/3 cup confectioners' sugar, optional
2 tablespoons milk, plus more if needed, optional
Directions
Line a 9-inch pie plate with 1 piece of dough, and refrigerate until ready to assemble the pie.
Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface, and spread 2 tablespoons of the butter evenly on top. Combine 1/4 cup of the granulated sugar and 1 teaspoon of the cinnamon in a small bowl, and sprinkle evenly over the butter; gently press with your fingers to help the mixture adhere. Roll the dough up into a tight log. Trim and discard about 1 1/2 inches from each end, and cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces, cut-side down, in a snug circle on floured parchment paper. Lightly dust the pieces with flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet, and refrigerate until ready to assemble the pie.
Put the dark and golden raisins in a medium bowl with hot water to cover. Let them soak until tender, about 5 minutes, then strain.
Make the filling: Peel and core the apples, cut them into 1/2-inch-thick slices and toss with the remaining 1/2 cup sugar and the lemon juice in a large bowl. Melt the remaining 4 tablespoons butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, the remaining 1/2 teaspoon cinnamon, and the nutmeg and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, stir in the raisins and let the filling cool completely. (The filling can be refrigerated, covered, for up to 2 days.)
Fill the dough-lined pie plate with the filling in an even layer. Invert the cinnamon-roll crust on top, and peel off the parchment. (It's OK if the individual rounds separate a bit in the process.) Pinch the crusts together. Fold the overhanging dough under itself, and crimp as desired. Brush with the egg, and refrigerate for 30 minutes.
Bake the pie: Place a baking sheet in the oven, and preheat to 400 degrees F. Set the pie on the hot baking sheet, and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
If using a glaze, whisk together the confectioners' sugar and milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.
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Recipe of the Day: Apple-Raisin Cinnamon Bun Pie | Food Network