How To make Spiced Apple Pie
DOTTIE CROSS:
1 1/2 c All purpose flour
1 tb Sugar
1 ts Salt
1/4 ts Mace
1/2 c Unsalted butter; chilled
- cut into small pieces 1/2 c Solid vegetable shortening;
- chill, cut in small pieces 5 tb Water; iced, about
FILLING:
3 lb Tart green apples; peeled,
- cut in 1/4" thick slices 1/2 c Sugar + 1 tsp
1/2 c Golden brown sugar; packed
1/4 c All purpose flour
1 tb Fresh lemon juice
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Grated lemon peel
1/4 ts Ground mace
1/4 ts Ground cloves
1/4 ts Ground allspice
1 ts Milk
For Crust: Combine flour, sugar, salt and mace in processor. Using on/off turns, cut in chilled butter and vegetable shortening till mixture resembles coarse meal. Gradually blend in enough water by tablespoonfuls to form moist clumps. Gather dough into ball. divide dough into 2 pieces. Flatten each into disk. Wrap each in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) For Filling: Position rack in lowest third of oven and preheat to 400~. In large bowl, toss apples with 1/2 cup sugar, brown sugar, flour, lemon juice, cinnamon nutmeg, lemon peel, mace, cloves and allspice. Roll out 1 dough disk on lightly floured surface to 12" diameter round. Transfer to 9" diameter deep-dish glass pie plate. Trim dough overhang to 1/2". Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center. Roll out second dough disk to 12" diameter round. Place atop apples. Trim dough overhang to 1"; reserve scraps. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively. Reroll pastry scraps and cut out leaf shapes. Brush 1 side of each leaf with milk and arrange, milk side down, decoratively atop crust. Cut several slits in crust to allow steam to escape. Brush crust with milk; sprinkle with remaining 1 teaspoon sugar. Place pie on baking sheet. Bake until crust is golden brown and juices bubble, covering crust edges with aluminum foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool. Source: Bon Appetit Magazine - November, 1994 MM - Patti - VDRJ67A. -----
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Ginger-spiced apple pie & hazelnut pastry
This deliciously spiced pudding is sure to warm you up on a cold evening! Must serve with cream
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Video: Tara Fisher
Recipe: Lucy Jessop
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FOR THE APPLE PIE:
For the pastry
50g blanched hazelnuts
225g plain flour
2 tbsp icing sugar
125g cold unsalted butter, cut into cubes
1 large egg yolk
For the filling
1kg Bramley apples
juice and zest of ½ lemon
1 tbsp plain flour
100g light muscovado sugar
2 balls of stem ginger, drained, and finely chopped
40g unsalted butter, cut into cubes
1 egg, beaten, for glazing
1 tsp demerara sugar
To serve
whipped cream, ice cream or custard
Spiced Apple Pie Samosas | CMI
Granny’s Spiced Apples
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If you are a rules follower then you can waterbath these for 15 minutes after filling the jars.
The best apple for canning these would be gala or honey crisp though any very firm apple would do just fine. If using a more tart apple you will want to adjust by adding more sugar and water to make a sweeter syrup.
We love these home canned spiced apple cooked and served with our famous 3 ingredient biscuit recipe
We also use this as our famous apple pie filling by pouring the apples and syrup into a bowl and stirring in cornstarch before placing them into our pie crust and baking. They thicken everytime without fail. We aren’t into canning monotaskers like pie filling because we need our foods to be versatile enough to do anything we choose. That’s why we don’t can “pie filling” as there are only so many things you can do with it.
#baking #bakingfromscratch #cookingathome #cookingfromscratch #canning #preservingfood #foodpreservation #homecanning #puttingupfood #pantrygoals #homesteading #homestead
Apple Pie 101- Kitchen Conundrums with Thomas Joseph
In this recipe video, Thomas Joseph is tackling a very popular Kitchen Conundrum, the all-American apple pie.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Spiced Apple Pie with Chef Gail Sokol
A fabulous apple is the most quintessential Thanksgiving dessert, and this version is sure to please on any holiday! Warmly spiced apples enthroned in a flaky crust, this pie feels too good to be true, but is absolutely easy to make!
Here's the recipe:
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