apple pie filling could be used to make streudel - just get some phyllo dough, thaw it, layer three to four pieces w/ butter and sugar in between, and fold up. Bake at 400 degrees for 15-20 minutes or until crispy . You could even add raisins or nuts and some fresh vanilla to make a more
homemade taste. If you are a whiz with phyllo, there are all kinds of other shapes you can make. If the apple pie filling is not to sweet, you could also use it to make a savory sauce for pork. Saute some fresh apples, onions, curry powder, etc. and add some of the filling for body. try making apple turnovers using puff pastry. Add the apple pie filling to pancake or waffle batter.
Add the pie filling to plain oatmeal. Make cookies...make the pudding and chill in freezer. Sandwich it between cookies and freeze. You can also stir the pie filling into cottage cheese or whipped cream if you want to be decadent put it in a tortilla with sharp cheddar and bake for an untraditional quesadilla or put spoonfuls of it in the middle of muffin batter.Canned Apple Pie Recipe?
YOu said, you have 2? That's what it takes. If one is apple and the other is blueberry, use them both anyway. It makes a great pie! I call it Blueapple.
Apple Mile High Pie
Ingredients:
Double crust for 8” pie (homemade or purchased)
2 cans (20 oz. each) Comstock® or Wilderness® More Fruit Apple Fruit Filling
4 oz. shredded Cheddar or American cheese
1/2 cup golden raisins
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
Milk
Sugar
Directions:
1. Line pie pan with crust. Combine fruit filling, cheese, raisins, cinnamon, allspice and nutmeg; spoon into pastry.
2. Top with remaining pastry. Trim and flute crust; cut steam vents. Optional: Decorate top with pastry cutouts. Brush top of pie with milk. Sprinkle with sugar.
3. Bake at 425°F until crust is golden, 35-40 minutes.
Makes 10 servings
Prep time: 10 minutes
Bake time: 35-40 minutes
Apple Breakfast Crepes
Ingredients:
16 brown-and-serve sausage links
1 can (21 oz.) Comstock® or Wilderness® More Fruit Apple Fruit Filling or Topping
1/2 tsp. ground cinnamon
16 crepes
1 cup (4oz.) shredded cheddar cheese
Directions:
1. Cook sausage according to package directions; drain well.
2. Stir together fruit filling and cinnamon. Spoon mixture evenly down center of each crepe; top each with 1 sausage. Roll up, and place in a lightly greased 13” x 9” baking dish.
3. Bake at 350°F for 20 minutes; sprinkle with cheese, and bake 5 more minutes.
Makes 16 servings
Bake time: 25 minutes
Baked Apple French Toast
Ingredients:
1 can (21 oz.) Comstock® or Wilderness® More Fruit Apple or Blueberry Fruit Filling or Topping
3 eggs
1 cup milk
1 tsp. vanilla extract
10 slices day-old French bread or 8 slices day-old cinnamon-raised bread (1/2” thick)
2 Tbsp. butter, melted
2 Tbsp. sugar
1 tsp. ground cinnamon
Directions:
1. Spoon fruit filling into a greased 13” x 9” x 2” baking dish.
2. In a bowl, beat eggs, milk and vanilla. Dip bread slices in egg mixture for 1 minute. Arrange 2 rows of bread on top of fruit filling, overlapping slices slightly. Brush bread with melted butter or margarine. Sprinkle with sugar and cinnamon.
3. Bake uncovered, in preheated 350°F oven for 30-35 minutes or until lightly browned. Serve fruit side up.
Makes 4-6 servings
Prep time: 10 minutes
Bake time: 30-35 minutes
Orange pie
Ingredients:
3 eggs
2 tablespoons vanilla sugar
120 gr sugar
80 gr flour
40 gr cornstarch
1/2 teasp. baking powder
250 ml milk
100 gr sugar
grated peel of 1 orange
40 gr cornstarch
150 gr butter
3 tablespoons Cointreau
1 orange
extra:
oven, springform Ø 22 cm Preparation:
© Janneke's Recipe pages - recipe cookies, pie and pastry making
Preheat the oven to 180°C/360°F (fan oven 160°C/310°F). Separate egg whites and yolks.
Beat the egg whites with very little water to peaks. Stir the yolks with vanilla sugar and sugar creamy. Sift the flour, cornstarch and baking powder over the yolks, cover with the eggwhites and fold carefull to a dough.
Grease a springform pan, cover with baking paper and pour the batter in.
Bake the pie 30-40 minutes. After baking, turn on a wire rack, wet the paper a little and pull it off. Cut horizontally one time. Let cool.
Make a pudding of milk, sugar, grated orange peel and cornstarch and bring it, while constant stirring, to a boil. When it has thickens, let cool. Beat the butter with Cointreau creamy and add spoon by spoon the cooled pudding. Divide 1/3 on the bottom layer and place the top layer. Cover the outside with cream and spoon the rest in a piping bag. Peel the orange, remove all white sheets and slice. Remove the pits.
Pipe the cream as topping on the pie and garnish with slices orange.
A 2-crust apple pie with brwn sugar, cinnamon, and other ingredients.
INGREDIENTS:
4 large cooking apples, * OR about 2 pounds of canned(to make 6 cups )
1 tablespoon lemon juice
2/3 cup granulated sugar
1/2 cup light brown sugar, firmly packed
3 tablespoons flour
1 teaspoon ground cinnamon
dash nutmeg
dash allspice or ground cloves
pastry for 2-crust 9-inch pie
2 tablespoons butter
PREPARATION:
Peel, quarter, and core apples; cut into 1/4-inch slices OR open the cans ( you should have 6 cups). Toss with the lemon juice in a bowl.
In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ground cloves; pour over the apples and toss to coat.
Prepare pastry.
Roll half of pie pastry to a 12 inch circle on a lightly floured surface. Fit pastry into a 9-inch pie plate; trim overhang to 1/2 inch.
Spoon apples into the prepared pastry shell; cut butter into very small pieces and sprinkle over the apples.
Roll out remaining pastry to an 11-inch circle. Cut several slits in pastry to allow steam to escape. Cover pie and trim overhang to 1/2-inch
Turn edges under flush with the rim; flute all around to make a stand-up edge.
Bake pie at 425° for 40 minutes, or until top is golden brown and juices are bubbling up. Cool on wire rack.
NO CRUST RECIPIE:
An apple pie with no crust, made with Bisquick, vanilla, eggs, butter, and chopped apples.
INGREDIENTS:
4 cups finely chopped or canned apples
2 tablespoons lemon juice
2 eggs
1 cup sugar
1/4 cup melted butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
1 1/2 teaspoons vanilla
1/2 cup biscuit mix (Bisquick)
1 1/2 cups milk
PREPARATION:
Sprinkle lemon juice over apples. Beat or process in blender or food processor, the eggs, sugar, butter, spices, salt, vanilla, Bisquick, and milk. Blend well. Stir in chopped apples (do not process) and pour into a greased, 10-inch pie pan.
Bake at 350° for 50 to 55 minutes, or until set. A knife inserted into center should come out clean.
Add kraft caramels on top of the filling after you pour it in the pie shell, place another pie shell on top, seal edges and cut some holes in shell and bake as directed, yummy, caramel apple pie.
make it in anyway that you think is best and unique
Canned Apple Pie Filling
INGREDIENTS
* 4 1/2 cups white sugar
* 1 cup cornstarch
* 2 teaspoons ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 teaspoons salt
* 10 cups water
* 3 tablespoons lemon juice
* 2 drops yellow food coloring
* 6 pounds apples
DIRECTIONS
1. in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
4. Fill jars with hot syrup, and gently remove air bubbles with a knife.
5. Put lids on and process in a water bath canner for 20 minutes.
Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!
No comments:
Post a Comment