Food's Rising Stars Share Apple Pie Recipes

Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

Directions:

Preheat oven to 350 degrees F.

For the Filling:
Mix all the ingredients together. Place into 7- to 8-ounce ramekins.

For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Crustless Apple Pie With Vanilla Ice Cream


*Recipe courtesy Danny Boome, host of Food Network's "Rescue Chef" on Sundays at 11 a.m.


Courtesy of the Food Network

Yield: about 8 servings
Prep Time: 10 to 15 minutes
Cook Time: 35 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: easy

Ingredients:

1 tablespoon unsalted butter
4 Golden Delicious apples, peeled, cored, cut into 16ths
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
1 orange, juiced
Vanilla ice cream

Directions:

In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 minutes then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 minutes until apples are soft and caramelized. Serve warm with scoop of vanilla ice cream.

So Maybe You Didn't Go to the Apple Orchard...

To save a little money, and a big mess, you can also try using apple filling instead. Sandra Lee, host of the Food Network's "Semi-Homemade Cooking," recommends Comstock More Fruit.

"The trip to the supermarket, combined with the additional prep time needed to wash, peel and mix apples is time that we all don't have to spare. … I enjoy experimenting with scratch ingredients and ready-made products, until I find the perfect blend," said Lee.

For a healthier spin on any recipe, Lee recommends replacing the butter or shortening that can be found in both the crust and filling of most apple pies, with a low-cal spread. "You can still have dessert and keep your peace of mind, just temper your servings," she added.

Sandy's Apple Crumble Pie
*Recipe courtesy Sandra Lee, host of "Semi-Homemade Cooking With Sandra Lee" on Sundays at noon



Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ease of preparation: easy

Ingredients:

1 (9-inch) frozen deep-dish pie shell, thawed, Marie Callendar's®
12 pecan shortbread cookies, Pecan Sandies®
6 tablespoons pecan pieces, Planters®
1/4 cup packed brown sugar, C&H®
1 teaspoon ground cinnamon, McCormick®
5 tablespoons butter, cut into pieces
1 ½ cans (21 ounces each) apple pie filling, Comstock® More Fruit
Vanilla bean ice cream

Directions:

Move oven rack to lowest position and preheat oven to 375 degrees F. Line a baking sheet with foil.

Using a fork, poke holes in bottom of the pie shell; bake in preheated oven for 15 minutes. Cool in pan on a wire rack.

In a food processor, combine shortbread cookies, pecans, brown sugar, and cinnamon; cover and process until mixture is fine crumbs. Add butter; pulse about 10 seconds or until mixture looks crumbly.

Pour apple pie filling into cooled crust. Pour pecan mixture evenly over apples. Bake in preheated oven for 35 to 40 minutes or until top is golden brown and fruit is bubbly. Serve warm or cooled to room temperature. Serve with vanilla bean ice cream.

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