French Apple Pie
Line pie pan with pie crust. Mound apples with spices
on pastry as in the previous recipe. Top with
1/2 c butter
1/2 c brown sugar
1 cup flour
Mix all ingredients until crumbly. Bake at 400 degrees for 45-55 minutes. Serve warm with cream
or whipped cream.
Dutch Apple Pie
Make Apple Pie except make extra large
slits in the top crust. Then, 5 minutes before baking time is up, remove pie from oven. Pour
1/2 cup whipping cream into slits in top crust. Return to oven and finish baking.
By Wolfgang Puck
1/2 cup unsalted butter
Cut into wedges and serve warm with whipped cream.
Yields: 8 servings
12 large Golden Delicious apples, cored, quartered, and peeled
1 cup butter
8 ounces puff pastry
Sugar for glaze
Preheat oven to 450 degrees.
Using half the butter, heavily coat the bottom and sides of a 10-by-3-inch round cake pan.
Arrange apples in a pan in a continuous circle (starting at the edge of the pan) piling one one top of the other - the first row of apples with rounded side down, the remaining rows with rounded side up. Sprinkle top with 1 cup sugar and dot with remaining butter.
Bake for 30 minutes. Reduce oven temperature to 350 degrees and continue to bake 1 hour longer, or until apples are soft and brown on top. Remove from the oven and cool completely.
While apples are baking, prepare the crust. Roll out enough puff pastry to form a 12-inch square 1/8-inch thick and place it on a buttered cookie sheet. Cut out a circle a bit larger than the 10-inch apple baking pan (a large plate can be used to form the circle). With tines of two forks, prick pastry over the entire surface to prevent curling during baking. Bake in a 350 degree oven until lightly browned, 25 to 35 minutes. Cool.
To assemble: Set pastry shell on a serving dish and place it upside down over the apples.
Invert pan. Apples are now on top of shell. Heat the bottom of an old frying pan until very hot
(about 15 minutes). Sprinkle sugar liberally over the surface of the apples and sear with the
hot pan to glaze apples. Repeat this procedure three or four times, keeping the pan hot when
not in use.
Fresh Berry Pie
Select blueberries, blackberries,
raspberries, strawberries, loganberries or boysenberries. Our berries are picked at the height
of the season, are more flavorful and require less sugar and make the most delicious pies.
Wash berries, drain well. Then pick them over. Remove stems and hulls. Halve large berries.
1 cup sugar or less
1/3 cup flour
1/2 tsp. cinnamon
4 cups fresh berries
1 1/2 tbsp. butter
Heat oven to 424 degrees. Mix sugar, blour and cinnamon. Mix lightly through berries.
Pour into pastry lined pan. Dot with butter. cover with top crust and cut slits in it.
Seal and flute edges. Bake 35 to 45 minutes or until crust is nicely browned and juice
begins to bubble through slits in the crust. Serve slightly warm with whipped cream or ice cream
Peach Stresel Cream Pie
10 quartered peeled peaches
1/2 cup sugar
1/2 tsp. nutmeg
2 tbsp. cream
1/4 cup brown sugar (packed)
1/2 cup flour
1/4 cup soft butter
Heat oven to 425 degrees. Arrange peaches over a pastry lined pie pan. Sprinkle sugar and nutmeg
over peaches. Beat egg and cream together, then pour over peaches. Mix brown sugar, flour and
butter until crumbly. Sprinkle crumb mixture over fruit. Bake 35 - 45 min., or until browned.
Serve slightly warm with whipped cream or ice cream if desired.
Pumpkin Chiffon Pie
Bake a pie shell for bottom crust.
1 envelope unflavored gelatin (1 Tbsp..)
2/3 Cup brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 1/4 Cups pumpkin
3 egg yolks
1/2 Cup milk
3 egg whites
1/4 tsp. cream of tartar
1/2 Cup sugar
Blend Gelatin, brown sugar, salt, spices, pumpkin, egg yolks and milk in a
saucepan. cool over medium heat, stirring constantly, until it boils. Place pan in cold water; cool
until mixture mounds slightly when dropped from a spoon. Beat egg whites and cream of tartar
with electric mixer until soft peaks form. Add sugar slowly beating until stiff peaks form. Fold
egg white mixture into the pumpkin mixture. Pour into cooled crust. Chill until set (2 hours).
Garnish with whipped cream. Serves 8.