APPLE WITH PECAN TAMALE
Provided by Food Network
Time 2h10m
Yield 2 1/2 dozen
Number Of Ingredients 9
Steps:
- Clean and soak the cornhusks in warm water for 1 hour.
- In a bowl, mix by hand the masa, oil, baking powder and salt. Add the brown sugar and cinnamon and mix well. Gently mix in the apple pie filling and pecans. For small tamales, place about 3 tablespoons filling on the smooth side of 1 cornhusk and wrap. There is no rule to wrapping tamales, just do the best you can and have fun. However, peeling apart a cornhusk into strips and using as ties to hold together each tamale is helpful.
- Bring water to a boil in a tamale pot or steamer. Steam the tamales over medium heat until the masa is no longer white and doughy, about 40 minutes.
CLASSIC APPLE PIE
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they're piled in the crust, ensuring that they're tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn't conduct heat as well as metal, so the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
- In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
- Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
- Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
- On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
- Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
GRANDMA'S APPLE PIE
You'll elicit oohs and aahs every time you serve slices of this classic apple pie. The crisp crust is a nice complement to the tender apples.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.
Nutrition Facts : Calories 417 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 229mg sodium, Carbohydrate 65g carbohydrate (36g sugars, Fiber 2g fiber), Protein 2g protein.
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