Rustic Apple Cream Pie Food

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RUSTIC APPLE TART



Rustic Apple Tart image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 55m

Yield 1 tart

Number Of Ingredients 11

2 Golden Delicious apples, peeled, cored, and sliced
2 Granny Smith apples, peeled, cored, and sliced
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
Pinch ground allspice
Pinch salt
1 sheet ready rolled pie dough
All-purpose flour, for dusting
Cooking spray
2 tablespoons melted butter
3 tablespoons peach preserves, warmed

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
  • Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
  • Bake until the crust is golden brown, about 40 minutes.
  • While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
  • Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

RUSTIC APPLE CREAM PIE



Rustic Apple Cream Pie image

Granny Smith apples and PHILADELPHIA Cream Cheese give this scrumptious pie its tart, creamy goodness.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 8 servings

Number Of Ingredients 8

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 Granny Smith apples (1-1/2 lb.), peeled, thinly sliced (about 4 cups)
1/3 cup plus 2 Tbsp. sugar, divided
1-1/2 tsp. ground cinnamon
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
2 cups thawed COOL WHIP Whipped Topping
2 Tbsp. caramel ice cream topping

Steps:

  • Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell; cool. Meanwhile, toss apples with 1/3 cup sugar and cinnamon in microwaveable bowl. Microwave on HIGH 6 to 8 min. or until apples are tender, stirring after 4 min. Cool completely.
  • Beat cream cheese, vanilla and remaining sugar in medium bowl with mixer until blended. Stir in COOL WHIP. Spread onto bottom of crust; top with apple mixture.
  • Refrigerate 2 hours or until firm. Drizzle with caramel topping just before serving.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

RUSTIC APPLE PIE CROSTATA



Rustic Apple Pie Crostata image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

5 medium apples, peeled, cored and sliced into 1/8-inch-thick slices (about 4 cups)
1/2 cup plus 3 tablespoons lightly packed dark brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 teaspoons ground cinnamon
1/4 cup old-fashioned rolled oats
3 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
One 9-inch piecrust, store-bought or homemade, such as Butter Pie Crust, rolled to an 11- to 12-inch diameter, recipe follows
1 egg, lightly beaten
1 tablespoon raw (turbinado) sugar
1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
4 teaspoons apple cider vinegar or white vinegar

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon. In another small bowl, combine the remaining 3 tablespoons brown sugar, the oats, butter, flour and salt.
  • Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes.
  • Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
  • Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
  • Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

RUSTIC PIES/GALETTES



Rustic Pies/Galettes image

Provided by Kelsey Nixon

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 12

1 recipe Perfect Pie Dough (1 disk), recipe follows
1 pound (3 cups) fresh fruit pitted, sliced, and peeled, if necessary (recommended: cherries, berries, peaches, plums, apricots, pears, apples, rhubarb)
1/2 cup sugar
2 tablespoons flour
Spices and seasonings, to taste (recommended: zest, citrus juice, pure extracts, cinnamon, nutmeg, cardamom, fresh herbs, etc.)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
2 teaspoons sugar (recommended: turbinado sugar)
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water

Steps:

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
  • Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
  • On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
  • Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
  • Serve the warm galette with ice cream.
  • Cook's Note: The same recipe can be made in individual serving sizes.
  • To make pie dough:
  • Preheat the oven to 425 degrees F.
  • In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
  • Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
  • Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
  • Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
  • Rustic Pie/Galette Variations:
  • Almond Apricot: Season the sliced apricots with almond paste or extract.
  • Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
  • All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
  • Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.

RUSTIC APPLE TART WITH RICH CREAM CHEESE CRUST



Rustic Apple Tart With Rich Cream Cheese Crust image

This is a super simple recipe and everyone loves it. The cream cheese dough is not rolled but simply pressed into a rough round. This is the richest and most delicious pastry dough I know. The apples don't have to be precooked. The combination of tart apples and rich, tangy dough is irresistible. Mom's Big Book of Baking.

Provided by Olha7397

Categories     Apple

Time 50m

Yield 1 tart

Number Of Ingredients 16

2 large tart apples, such as granny smiths
2 tablespoons strained fresh lemon juice
1/4 cup sugar, plus
2 tablespoons sugar
1/4 teaspoon ground cinnamon
4 ounces chilled cream cheese, cut into 6 pieces
1/2 cup chilled unsalted butter, cut into 8 pieces
1 cup unbleached all-purpose flour, plus
extra unbleached all-purpose flour, for shaping
1/2 cup sugar
1/8 teaspoon salt
1 large egg yolk, lightly beaten for brushing rim of the crust
vanilla ice cream (optional)
1 1/2 cups heavy cream, chilled (optional)
3 tablespoons confectioners' sugar (optional)
1 teaspoon pure vanilla extract (optional)

Steps:

  • Preheat the oven to 400 degrees.
  • TO MAKE THE FILLING: Peel the apples and cut them in half.
  • Remove the cores with a paring knife.
  • Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
  • Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
  • Stir to combine.
  • Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
  • Place a shaped large dough round on a baking sheet.
  • Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
  • Brush the rim of the crust with the egg yolk.
  • Sprinkle the apples with the remaining 2 tablespoons sugar.
  • Bake until golden, 30 to 35 minutes.
  • Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
  • Rustic Apple Tart is best served on the day it is made.
  • TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
  • Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
  • Process until the dough just comes together.
  • It will be sticky.
  • Sprinkle the parchment paper with flour.
  • Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
  • Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
  • Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
  • Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
  • TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
  • With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
  • Do not over whip.
  • Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
  • Whisk it again for a couple of seconds before using.
  • NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
  • The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.

RUSTIC APPLE AND DRIED CRANBERRY PIE



Rustic Apple and Dried Cranberry Pie image

I am hopeless when it comes to making pie crusts. Mine taste good, but they always look terrible! This is a freeform pie that looks nice even when *I* make it! Easy to make, so delicious to eat, and something a little different than the normal apple pie. I clipped this recipe out of a magazine years ago, but I can't remember which one. Time does not include chill time for the crust.

Provided by Vino Girl

Categories     Pie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons butter, cold and cut into pieces
3 tablespoons vegetable shortening
5 -6 tablespoons ice water
2 1/2 lbs apples, peeled cored, and sliced 1/4 inch thick (use whatever type you like best, I like a mixture of Macintosh and Granny Smith)
1/2 cup dried cranberries
1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
1 pinch ground nutmeg
1 egg white, beaten
1 tablespoon sugar

Steps:

  • PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
  • Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
  • Sprinkle with 1/2 the water and pulse.
  • Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it).
  • On a floured surface, form the dough into a ball and then flatten into a disk.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
  • FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
  • BAKING AND ASSEMBLY: Preheat oven to 400°F Roll dough on a floured surface to make a 15 inch circle.
  • Fold dough into quarters; place on a large baking sheet and unfold.
  • Place filling in the center of the pastry, leaving a 2 1/2 border all around.
  • Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it's a rustic pie).
  • Brush pastry with egg white and sprinkle with sugar.
  • Bake for 25 minutes.
  • Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
  • Cool on baking sheet on a wire rack.
  • Cover and store pie at room temperature.

Nutrition Facts : Calories 242.9, Fat 9.4, SaturatedFat 4.6, Cholesterol 15.3, Sodium 154.2, Carbohydrate 39.5, Fiber 3.9, Sugar 21.7, Protein 2.5

RUSTIC APPLE GALETTE



Rustic Apple Galette image

In honor of "National Pie Day" this year, I decided to make my family an Apple Galette. A galette is basically a pie without a pan. You simply pile the filling in the center, and fold the crust over. It is very easy, and very good.

Provided by MrsMamaHen

Categories     Pie

Time 55m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 13

1 cup flour, plus 2 tablespoons flour
1/2 cup cold unsalted butter
1/2 teaspoon salt
1/4 cup cold water
1/4 cup brown sugar
1/4 cup white sugar
1/8 teaspoon salt
1 tablespoon flour
1/4 teaspoon cinnamon
1 tablespoon lemon zest
1 tablespoon lemon juice
2 apples, cored & sliced, no need to peel
2 tablespoons cold butter, cut into cubes

Steps:

  • For the crust: Pulse the flour and salt together in a food processor, just to combine. Then cut the cold butter into cubes. Add to the flour and pulse in the processor until the bits are smaller than peas. Turn on the processor, and slowly pour the water into it. As it mixes, the dough will start to stick together. Done.
  • If you do not have a food processor, cut the butter in with a pastry blender.
  • Form your dough into a disk, wrap it in plastic wrap, and stick it in the fridge. Let it chill while you prepare the filling.
  • For the filling: Preheat oven to 375 degrees.
  • In a small bowl, combine sugars, salt, flour & cinnamon.
  • Set aside.
  • Put the apple slices in a bowl, add the lemon juice and give it a stir.
  • Add the dry mixture and stir to coat.
  • Add in the lemon zest, and another quick stir.
  • Set aside.
  • Roll out your pie crust.
  • Lay rolled pie crust dough onto a bar pan or cookie sheet with an edge, lined with parchment paper.
  • Pile your apples in the center.
  • Simply begin folding the edges of the dough over the apples, gently pressing them into place.
  • Dot the apples with the butter pieces.
  • Bake the galette for 35-45 minutes, or until golden and bubbly.
  • Allow it to rest and cool for 10 minutes or more before serving.
  • The inside will ooze when you cut it, that's normal.
  • Serve with ice cream or whipped cream.
  • Enjoy!

Nutrition Facts : Calories 350.1, Fat 19.5, SaturatedFat 12.2, Cholesterol 50.9, Sodium 282.2, Carbohydrate 43, Fiber 2.2, Sugar 23.7, Protein 2.7

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