Easy Cinnamon Apples
Warm cinnamon apples are easy to make and great option for toppings. Use it as topping for any dish, topped over breakfast waffles or pancakes, to topping for pork chops or fried chicken for dinner.
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 4
Ingredients
2 tablespoon butter
4 apples, peeled, cored and sliced into 8 thick slices
½ cup light brown sugar
1 teaspoon cinnamon powder
½ teaspoon ginger powder
¼ teaspoon nutmeg powder
1 tablespoon lemon juice
½ teaspoon kosher salt
1 teaspoon corn starch
1 teaspoon water (optional)
For more details, useful tips click on the detailed recipe link shared below.
Detailed Recipe Link -
How to Make Cinnamon Apples | MY HEAVENLY RECIPES
There's is absolutely NOTHING better than a bowl of warm, cinnamon apples. Serve them as a side dish with pork chops, chicken breasts, or my favorite, ham. Of course there's always the option to serve a scoop or two over your favorite vanilla bean ice cream. This recipe is sure to become a family favorite like it is in our home! Enjoy!
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How To Make A Fruit Tart with Claire Saffitz | Dessert Person
How To Make A Fruit Tart with Claire Saffitz | Dessert Person
Don’t know what to make with your late-summer farmers market fruit haul? Try this simple custard tart — a crisp but tender base filled with a rich vanilla pastry cream — and top with any fruit you like. This is one of those desserts that might call to you from the pastry case in the bakery with its gleaming and perfectly arranged fruit, but homemade is almost always better. Claire walks you through all the steps.
#ClaireSaffitz #Baking #FruitTart
Fruit Tart
Special Equipment:
Tart pan
Saucepan
Bowl & Whisk
Ingredients:
Strawberries, Raspberries, Blackberries or seasonal fruit
Apricot preserves, for glaze
Sweet Tart Dough:
1/3 cup almond flour (1.4 oz / 40g)
1 cup all-purpose flour (4.6 oz / 130g) plus more for hands
1/4 cup powdered sugar (1oz / 30g)
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 large egg yolk (0.6 oz / 16g)
1/2 teaspoon vanilla extract
Pastry Cream:
2 cups whole milk (16 oz / 456g)
Seeds scraped from 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
1/2 teaspoon Diamond Crystal kosher salt
1/2 cup sugar (3.5 oz / 100g)
1/4 cup cornstarch (1 oz / 30g)
5 large egg yolks (2.8 oz / 80g)
6 tablespoons unsalted butter (3 oz / 85g), cut into 1/2-inch pieces, chilled
0:00 Start
0:01 The Question We've All Wondered
0:07 Delicious Fruit Tart Footage
0:28 Animated Intro to Claire Saffitz X Dessert Person
0:46 Intro To How To Make A Fruit Tart
1:36 Ingredients & Special Equipment
2:21 Prepare & Chill Tart Shell
6:03 Bake That Delicious Tart Shell
7:07 How To Make Pastry Cream
14:13 Patch Up The Crust, Add That Pastry Cream
15:57 Assemble Your Fruits & Glaze!
20:00 Serve Up A Slice!
21:53 Claire Politely Asks For You To Like This Video & Subscribe To The Channel
22:00 The Return of Spud!
Thanks for Watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
Ina's Deep-Dish Apple Pie is piled extra-high with slices of tart and sweet apples!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie
Ingredients
4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple,pie,pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
Yield: Two 10-inch crusts
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
How to Master Fruit Pies | Bake It Up a Notch with Erin McDowell
It's time for part three of our four-part Bake It Up a Notch pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about one of Erin's favorite pies: Fruit pies! As usual we'll run through all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit pies with #bakeitupanotch. And let us know what else you want to know about pie in the comments. Happy baking!
ORDER THE BOOK ON PIE ►►
RECIPES IN THIS EPISODE:
All Buttah Pie Dough:
Roasted Blueberry Pie:
Peach Butter Slab “Hydrangea” Pie:
Black Bottom Cherry Sunflower Pie:
Epic Single Crust Apple Pie:
Apple Dumplings:
Concord Grape Meringue Pie:
Apple Cranberry Swirl Pie:
Jammy Hand Pies:
Pineapple Tarte Tatin:
Streusel for Pies:
Also featured in this video
GIR Silicone Spatulas (Set of 2):
LOOKING FOR A SPECIFIC MOMENT?
0:00 - Intro
1:43 - Gather your tools
2:20 - Fruits done ripe
5:03 - Master the mix
6:32- Frozen is fine, too
10:34 - Tips for raw fruit
15:36 - Peeling PSA
17:48 - Pro tip: Opt for pre-cooking [your fruit]
23:20 - Partially pre-cooked meet raw [fruit]
24:43 - One filling, two ways
27:50 - Consider your crust
29:14 - Upside-down pies with Brimley
31:55 - Determining doneness
34:09 - Mistakes happen
41:45 - Save it for later
43:29 - The finishing touches
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.