Rustic Apple Cream Pie Food

facebook share image   twitter share image   pinterest share image   E-Mail share image


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


  • 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 Caramel Apple Tart image

Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter, cubed
6-1/2 teaspoons cold water
1/8 teaspoon vanilla extract
1-1/2 cups chopped peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 large egg
1 tablespoon water
2 tablespoons caramel ice cream topping, warmed


  • In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

Nutrition Facts : Calories 298 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 218mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.


Apple Cream Pie image

The addition of whipping cream makes this pie an irresistible change from other versions of this traditional dessert.-Eilene Bogar, Minier, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 6

4 cups sliced peeled tart apples
1 unbaked pastry shell (9 inches)
1 cup sugar
3 tablespoons all-purpose flour
1 cup heavy whipping cream
Ground cinnamon


  • Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve warm or cold.

Nutrition Facts : Calories 361 calories, Fat 18g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 112mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.


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


  • 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 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


  • 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 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


  • 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 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)


  • 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.

People also searched

More about "rustic apple cream pie food"

rustic-french-apple-tart-once-upon-a-chef image
Web Oct 25, 2017 To make the filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large …
Category Desserts
Calories 392 per serving
Total Time 1 hr 30 mins
  • Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
  • Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
  • Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
  • Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.

rustic-apple-tart-recipe-food-wine image
Web Dec 6, 2013 Ingredients 1 1/2 cups plus 1 tablespoon all-purpose flour, divided, plus more for dusting Pinch of kosher salt 1 1/2 sticks (6 …
Category Dessert
  • In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.
  • Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
  • In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
  • Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.

our-best-ever-apple-pie-recipes-food-network image
Web Skillet Apple Pie with Cinnamon Whipped Cream Follow Trisha's lead and save time in the kitchen with store-bought pie crusts as the base and topping for this wow-worthy pie.

rustic-apple-tart-recipe-myrecipes image
Web Ingredients 2 tablespoons unsalted butter ¼ cup packed brown sugar 2 tablespoons granulated sugar 4 ½ cups sliced peeled Golden Delicious apple (about 1 1/2 pounds) 4 ½ cups sliced peeled Granny Smith apple …

easy-homemade-rustic-apple-pie-the-mommy-mouse image
Web Nov 22, 2017 Apple Pie Preheat oven to 400 degrees. In a medium bowl, add all of the filling ingredients, except the butter, and stir until the apples are evenly coated. Use your spoon to roughly chop the apples. Place the …

best-rustic-apple-pie-recipes-food-network-canada image
Web Nov 3, 2011 Ingredients Crust 2 cup (500 mL) Robin Hood® All Purpose Flour ¾ tsp (4 mL) salt 1 cup (250 mL) Crisco® All-Vegetable Shortening, room temperature 1 egg 2 Tbsp (30 mL) cold water 1 Tbsp (15 mL) white …

i-tried-pillsburys-apple-cream-pie-recipe-from-1965-and image
Web Jul 30, 2021 Toss together the apples with lemon juice and arrange the fruit, round-side up, in the prepared pie shell. In a different bowl, whisk together the sugar, flour, cinnamon, and salt. Sprinkle 3/4 cup over the …

rustic-apple-galette-the-view-from-great-island image
Web Sep 18, 2020 Put your flour, butter, sugar and salt in the bowl of a food processor (fitted with the metal blade.) Pulse the machine repeatedly until the butter is distributed and the mixture is crumbly. Add ice water …

Web Mar 19, 2023 Cut into wedges. Place in a bowl with apple, sugar and combined cornflour and cinnamon. Mix well. 4. Spoon filling into the centre of pastry, leaving about a 4cm …

Web Aug 13, 2019 Preheat the oven to 350 °F, and place a baking sheet on the rack below it to catch any drips from the apple pie. Melt butter in a 10-inch cast-iron skillet over medium …

Web I am told this is a 200 year old Heritage recipe. It was originally made for breakfast with dried apples and topped with cream.

Web Allow the filling ingredients to sit for about 15 minutes. Crumb Topping: In a small bowl, mix brown sugar, cinnamon, and flour together. Using a pastry cutter, cut the butter into the …

Web Jan 1, 2012 Slide the paper (and crust) onto a baking sheet. Step 2 In a large bowl, toss the apples, flour, zest, cinnamon, nutmeg and 2 tablespoons sugar. Pile the apples on …

Web Mar 22, 2023 Chicken breasts and broccoli get a creamy upgrade when combined with mayonnaise, sour cream and cream of chicken soup. Cheddar adds a tangy bite to the …

Web Oct 19, 2016 Toss the apples, cornstarch, 1/2 cup of sugar, lemon juice, cinnamon, nutmeg, and salt in a large bowl and set aside. Mix the cream cheese, two tablespoons …

Related Search