258 cream apple pastry Recipes

all-purpose flour, salt, white sugar, egg, beaten, sour cream, vanilla extract, ground nutmeg, apples - peeled, cored and chopped, white sugar, all-purpose flour, butter, recipe pastry for a 9 inch single crust pie

heavy whipping cream, red cinnamon candies, ground cinnamon, sugar, king arthur unbleached all-purpose flour, cider vinegar, sliced peeled tart apples, pastry for double-crust pie (9 inches)

pastry for single-crust pie (9 inches), chopped peeled tart apples (about 6 medium), butter, melted, sour cream, lemon juice, sugar, king arthur unbleached all-purpose flour, ground cinnamon, ground nutmeg, king arthur unbleached all-purpose flour, sugar, cold butter

brown sugar, cornstarch, ground cinnamon, salt, water, butter, sliced peeled tart apples, pastry for a single-crust pie (9 inches), canned pumpkin, evaporated milk, sugar, egg, ground cinnamon, salt, cream , optional

pastry shells, unbaked, apple, peeled, chopped (i used a granny smith), sugar, lemon juice, salt and pepper, onion, chopped, butter, melted, pork sausage (use mild sausage for a tamer quiche or hot sausage to pump up the flavor.), eggs, beaten, sour cream, ground nutmeg, ground red pepper, cheddar cheese, shredded

pastry for single-crust pie, peeled and thinly sliced tart green apples, nestle toll house butterscotch flavored morsels, all-purpose flour, brown sugar, ground cinnamon, chilled butter or margarine, vanilla ice cream

bramley apples, salted water (stop cut apples going brown), quince marmalade or to taste. ( if you can tsp get i have used a good normal marmalade), lemon juice to taste, caster sugar to taste for the filling and a little more to sprinkle over the pie and sweeten the cream., quantities of quince marmalade , sugar and lemon juice will depend on the apples used so make sure you taste the filling before putting it in the pie)., pastry, self raising flour, lard, baking margarine (keep a little back to dot onto the pasty lid), sour milk (2-3 days in warm kitchen) (i have added a tbsp of sour cream to the milk to speed up the process, this can be used immediately then), a pinch of salt

pastry pie crust (to fit bottom of a 9 or 10-inch deep dish pie plate), baking apples (granny smith is best!), lemon , juice of, sour cream, flour, white sugar, cinnamon, nutmeg, melted butter, flour, sugar, cold butter

pastry for single-crust pie, 9 inch pie, apples, peeled,cored and cut into wedges, brown sugar, butter, flour, cream (sweet , sour, or turning), cinnamon

recipe pastry for double-crust pie (see recipe below), sugar, cornstarch, salt, sliced, peeled apples (6 medium), maple-flavored syrup or pure maple syrup, whipping cream, vanilla, milk, sugar or maple syrup, pastry for double-crust pie, in a mixing bowl, stir together 2 cups all-purpose flour and 1/2 tsp salt. using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. sprinkle 1 tbsp of cold water over part of the mixture; gently toss with a fork. push moistened dough to the side of the bowl. repeat moistening dough, using 1 tbsp cold water at a time, until all the dough is moistened (6 to 7 tbsp cold water total). divide dough in half. form each half into a ball. on a lightly floured surface, use your hands to slightly flatten 1 dough ball. roll dough from center to edge into a circle about 12 inches in diameter. to transfer pastry, wrap it around the rolling pin. unroll pastry into a 9-inch pie plate. ease pastry into pie plate, being careful not to stretch pastry. continue as directed above.

butter, granny smith apples (or other firm , crisp apples), peeled, quartered, cored and sliced 1/4-inch thick, macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick, sugar, dried cranberries, sheet frozen puff pastry , thawed but still cold (follow package directions), egg white, lightly beaten, sugar, ice cream or lightly sweetened whipped cream (optional)

all-purpose flour, salt, ground nutmeg, egg, sour cream, honey, vanilla extract, tart apples, peeled and sliced, unbaked pastry shells, coarsely chopped pecans, brown sugar, ground cinnamon

apples-thinly sliced, lemon juice, white sugar, gound cinnamon, ground nutmeg, cream cheese( softened ), egg, vanilla, frozen puff pastry thawed, chopped nuts toasted

apple pie filling, brown sugar, lemon juice, ground cinnamon, brown sugar-cinnamon toaster pastries, crumbled, butter, melted, vanilla ice cream

apples such as golden delicious , granny smith, or braeburn, fresh breadcrumbs, sugar, cinnamon, salt, phyllo pastry sheets, unsalted butter, melted, fresh raspberry, powdered sugar, vanilla ice cream

golden delicious apples, peeled, cored and halved, lemon juiced, unsalted butter, sugar, homemade puff pastry , recipe follows, or 1 sheet frozen puff pastry, cream or vanilla ice , for serving

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

pastry flour, all-purpose flour, salt, sugar, baking powder, butter flavored shortening, chilled, ice cold water, vinegar, egg, beaten, apples (rome or jonathan), peeled and sliced, butter, lemon juice, sugar, tapioca, ground cinnamon, ground nutmeg, salt, vanilla extract, heavy cream, mincemeat (recommended : none such classic or original), egg white, slightly beaten, sugar, pastry cut-outs or dollops of whipped topping