Best Tart Apple Quiche With Raisins Recipes

APPLE RAISIN QUICHE

Steps:

• Fit pie pastry into a pie dish. Prick the bottom all over with a fork. Line with pie weights (or a piece of foil, then fill the foil with beans or rice). Bake at 400 degrees for 6 minutes. Remove foil or weights and bake for 10 minutes longer.
• Combine raisins, cinnamon and brown sugar in a small bowl. Arrange half of the apples in the pie crust. Cover with half of the raisin mixture. Repeat layers.
• Beat eggs with cream in a medium bowl. Pour over fruit layers. Top with cheese. Bake for 1 hour until top is browned and apples are tender. Cool 10 minutes before slicing.

DEEP DISH APPLE-RAISIN PIE

Steps:

• Heat oven to 400 degrees (bottom rack).
• In a large bowl, combine apples, raisins, sugar, flour, cinnamon, nutmeg, salt and cloves.
• Mound mixture in prepared unbaked pastry shell; dot with small pieces of butter.
• Cover the filling with top pie crust; seal, and flute edges.
• Cut several vents/slits in top crust to vent out steam.
• Place on a cookie sheet if desired to prevent spills.
• Bake for 50-60 minutes, or until crust is golden, and apples are tender.
• Cool at least 30 minutes before serving.

APPLE RAISIN QUICHE RECIPE

Steps:

• Line 9 inch pie plate with pastry and crimp edge. To prevent shrinkage, set 8 inch round cake pan into pie shell (or snugly line v/ith foil). Bake at 400 F for 6 minutes. Remove cake pan or foil and bake an additional three minutes. Remove from oven. Layer half the apples, raisins, sugar and cinnamon in pie shell, repeat layers. Cover completely with che.ese. Beat eggs with cream. Make a small hole in center of cheese and pour egg mixture into hole. Cover hole with cheese. Bake at 400 F for 30 minutes. Reduce heat to 350 and continue baking for 20 to 30 minutes or until the top is browned and apples are tender. Cool 10 to 15 minutes before cutting into wedges. Makes six servings

APPLE RAISIN TART

Steps:

• 1. Preheat oven to 375. Heat a large skillet over medium heat and add butter and sugar. Cook til butter melts and sugar turns a light caramel color.
• 2. Add apples, raisins, and cinnamon to skillet and cook over low heat til apple turn a light golden brown.
• 3. Remove from heat, add jam and stir til mixture is smooth. Set aside to cool. You can prepare and refrigerate fruit and jam mixture a day in advance.
• 4. Working a well floured surface, roll out dough to a thickness of about 1/8 inch.
• 5. Carefully put sheet of dough into tart pan, using your fingers to gently press dough into bottom and up sides. Trim excess edges of dough. roll into ball cover with plastic wrap, and freeze for future use.
• 6. Put the apple and jam mixture on top of dough. The fruit doesn't need to be neatly arranged. Bake for 35 minutes Shortly before the end of baking process, heat apricot glaze and water in small pan over medium heat til mixture is smooth.
• 7. Transfer baked tart to wire rack and immediately pour on glaze evenly. Let cool for 30 minutes and serve, or store in sealed container at room temperature for two days.
• 8. Perfect Pie Dough: 2 sticks very cold unsalted butter, cut into cubes (8 oz) 1/4 cup powdered sugar 1 egg 1 T. cold water 1/2 t. salt 2 1/2 cups flour Put butter and powdered sugar in food processor fitted with metal blade. On pulse setting, mix for two minutes. Add egg, water, and salt and pulse for another two minutes, until mixture is smooth. Add flour gradually. Pulse for another minute, until mixture forms dough. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for at least one hour before use. Well wrapped, this dough can be stored in freezer for up to two months and thawed in refrigerator.
• 9. Apricot Glaze 1 cup water 2 Tbsp. sugar One 16 can apricots, including the syrup 3 golden delicious apples, coarsely chopped, with skin and core 1 Tbsp. powdered pectin Put water, sugar, apricots and apples in large pan over high heat and bring to a boil. Lower heat and stir in powdered pectin. Cook over low heat for about 30 minutes. Press glaze through a strainer and let stand til it reaches room temperature. The glaze can be kept in sealed container in refrigerator for up to 6 months. Makes 5 cups The glaze, known in French as "napage", is very easy to make. It brightens the appearance of baked goods, giving them a fresh look, as if they were just taken out of the oven.

APPLE RAISIN PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

APPLE RAISIN TART

Steps:

• Preheat the oven to 350 degrees F.
• Crust: Combine the butter, flour and salt in the food processor. Pulse until the mixture looks like grated Parmesan. Drizzle in half of the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form it into a disk, wrap in plastic and refrigerate for at least 1 hour.
• Filling: Cook's Note: Enough for 2 tarts. It's easier to make a larger quantity and it will last in the refrigerator for months.)
• In a small saucepan melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle, then add the sugar and beat together on a medium speed. Gradually add the flour. Once the flour is incorporated, add the eggs, 1 at a time. Beat in the vanilla bean seeds.
• Apples: In a large saute pan over medium heat, melt the butter. Add the apples and sugar and cook until they start to soften, about 6 to 7 minutes. Pull the pan off the burner and add the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins and reserve.
• Assembly: Remove the dough from the refrigerator 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
• Dust a clean work surface with flour. Roll the dough out to about 1/8-inch thickness and lay it into a 9-inch tart pan with lots of overhang on the sides. Schmear half of the filling into the bottom of the tart pan and top with the apple mixture. Fold the dough overhang over the top of the apples. Brush the dough with the egg wash. Refrigerate the other half of the filling for another use.
• Bake the tart in the preheated oven until the top is golden brown and slightly crispy, about 35 to 40 minutes. Remove the tart from the oven, cut into wedges and serve.

APPLE CINNAMON QUICHE

Steps:

• Peel, core, and grate the medium-sized tart apple in a small bowl.
• Slice the butter into pats.
• In a small dish, combine the sugar and cinnamon and set aside.
• In a small saute' pan over medium heat, melt the butter and saute' the grated apple stirring occasionally for 5 minutes.
• Combine apple/butter mixture with the grated cheese until mixed well and scatter evenly over the bottom of the pie shell.
• Now sprinkle the sugar/cinnamon blend over the apple-cheese mixture.
• In a medium-sized bowl, lightly whisk the eggs and whipping cream together. Pour over the apple-cheese mixture.
• Bake in a preheated 375 degree F oven for 35-40 minutes or until set.
• Ovens vary. For instance, in my oven it only takes 30 minutes. Please don't overbake it.

TART APPLE QUICHE WITH RAISINS

Steps:

• Preheat oven to 400 degrees.
• Roll out pastry and line 2 10-inch springform quiche pans, approximately 3/4 inch high, or line 10 small individual quiche pans. Prick pastry, bottom and sides, and line with foil or wax paper. Fill with beans or rice to weight the crust and bake 12 minutes. (If using individual quiche pans, place them on a cookie sheet to make them easier to handle.) Remove weights and linings and return to the oven for 4 or 5 minutes more, or until bottoms have begun to color. Set aside to cool. This step may be done ahead of time.
• Peel and core apple. Peel onion. Process apple and onion together in food processor until they are minced. Cover bottom of each shell with a thin coating of apple and onion mixture.
• Divide raisins and cashew pieces among the shells, followed by a sprinkling of the sage and thyme leaves. Generously grate nutmeg and grind pepper over each, using more nutmeg than pepper.
• Process the cheese in a food processor until it is the consistency of fine crumbs. Fill each quiche with cheese and pat it into place.
• Preheat oven to 375 degrees.
• Mix sherry, eggs and half-and-half in a bowl. Beat well to combine. Carefully pour egg mixture into each tart until surface of cheese is moist but tart is not overflowing. (If there is liquid left over, save for an omelet.) Place quiches on a cookie sheet and bake 20 to 25 minutes or until tops are puffed and brown. Larger quiches will take longer than smaller ones. Serve immediately.