21 for pies tarts and cakes Recipes

eggs, vegetable oil, pure vanilla extract, sugar, unbleached all-purpose flour, baking powder, ground cinnamon, ground allspice (may substitute nutmeg), salt, tart apples (firm apples peeled, cored, and thinly sliced(about 1 1/2 lb), raw sugar (turbinado sugar, for sprinkling on top)

yellow cake mix, water, oil, eggs, pie crust mix, to make 2 crusts, cold water, strawberry jam

warm 2% milk (70o to 80o), butter, softened, brown sugar, egg, lightly beaten, salt, king arthur unbleached bread flour, active dry yeast, sliced peeled tart apples, brown sugar, raisins, king arthur unbleached all-purpose flour, apple pie spice, butter, softened, sugar, vanilla extract, milk

sliced peeled tart apples, brown sugar, lemon juice, apple pie spice, butter, softened, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, baking soda, salt, buttermilk, sliced almonds, sugar, buttermilk, vanilla extract

butter, melted, superfine sugar, egg, cake flour, tart apples - peeled, cored and sliced

baked pie crusts, whole milk, cinnamon stick, cardamom pods, slightly cracked, nutmeg, eggs, separated, cake flour, cornstarch, superfine sugar (regular sugar may be substituted), baking powder, butter, vanilla extract, cream, ground cinnamon

butter or 75 g margarine, white sugar, eggs, cake flour, baking powder, salt, milk, unsweetened pie apples, ground cinnamon, cream, soft brown sugar

puff pastry, butter, salt, cinnamon stick, milk, for boiling, custard powder, cornflour, cake flour, cold milk, sugar, eggs, separated, almond essence, cinnamon-sugar mixture

butter, chopped peeled tart apples (about 5 medium), chopped walnuts, brown sugar, apple pie spice, divided, cream cheese, softened, caramel ice cream topping, divided, loaves (10-3/4 oz each) frozen lb cake, thawed and cut into 1-inch cubes, apple pie spice , optional

eggs, vegetable oil, pure vanilla extract, sugar, unbleached all-purpose flour, baking powder, ground cinnamon, ground allspice or nutmeg, salt, peeled, cored, and thinly sliced firm tart apples (about 1 1/2 lb), turbinado (raw ) sugar, for sprinkling on top

pastry dough , for 3 double-crust 9-inch pies, lard, butter, sugar, eggs, baking powder, water, flour, water, brown sugar, egg, molasses, flour, lemon juice, grated rind of 1 lemon

flour, light-brown sugar, cold unsalted butter cut into 8 pieces, tart apples , such as granny smith, fresh lemon juice

cream cheese, sweetened condensed milk, lemon juice, vanilla, cracker pie crust, sugar, cornstarch, cherry juice, cherries , red tart , pitted, drained

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking soda, salt, sour cream, chopped peeled tart apples, brown sugar, chopped pecans, butter, softened, apple pie spice

all-purpose flour (unsifted), baking powder, eggs, separated, sugar, boiling water, pure vanilla extract, grated orange rind, ground nutmeg, peeled, cored and thinly sliced tart apples, orange juice, granulated sugar, apple pie spice, spiced whipped topping, spiced whipped topping, what you need, ice water, nonfat dry milk, lemon juice, ground nutmeg

refrigerated pie pastry, brown sugar, corn syrup, unsalted butter, melted, eggs, king arthur unbleached all-purpose flour, ground cinnamon, baking soda, salt, shredded carrots, raisins, chopped pecans, toasted, cream cheese, softened, brown sugar, heavy whipping cream, chopped pecans, toasted, carrot curls

peaches , raspberries (strained) or 3 cups apricots (strained), sugar, light corn syrup

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt