Ingredients
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/4 cup shortening
- 3 to 4 tablespoons ice water
- FILLING:
- 2 large eggs, room temperature
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1-1/2 ounces unsweetened chocolate, melted and cooled
- 2 tablespoons 2% milk
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
Directions
- Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight.
- On a floured surface, roll out dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°.
- In a large bowl, whisk eggs, sugars, chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning.
- Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.
Nutrition Facts
1 piece: 491 calories, 28g fat (15g saturated fat), 93mg cholesterol, 240mg sodium, 57g carbohydrate (40g sugars, 1g fiber), 5g protein.
Ingredients
- CRUST
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1-1/3 cups shortening
- 1/2 cup plus 2 tablespoons ice water
- FILLING:
- 1/4 pound ground beef
- 3 medium apples, peeled and chopped
- 1 medium apricot, peeled and chopped
- 3/4 cup packed light brown sugar
- 1/2 cup golden raisins
- 1/2 cup unsweetened apple juice
- 1 tablespoon cider vinegar
- 1-1/2 teaspoons grated orange zest
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 cup rum
- 1 large egg, beaten
- 1 to 2 tablespoons coarse sugar
Directions
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
- For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, crumbling beef. Drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly.
- Preheat oven to 375°. On a lightly floured surface, roll half the dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling.
- Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.
Nutrition Facts
1 mini pie: 280 calories, 14g fat (4g saturated fat), 4mg cholesterol, 302mg sodium, 34g carbohydrate (14g sugars, 1g fiber), 4g protein.
The post How to Make Vegan Pie Crust appeared first on Taste Recipes.
]]>Butter vs. Shortening
With its rich flavor, butter typically comes to mind when making a pie crust. However, it’s a little temperamental and not as forgiving as shortening. We’re using vegetable shortening in this vegan pie crust recipe because it’s a great dairy-free alternative that yields incredibly tender treats.
Learn the real difference between butter, margarine, shortening and lard.
How to Make a Vegan Pie Crust
We like this traditional pie crust recipe from reader Janet Briggs because it comes together with four simple ingredients.
Ingredients
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup vegetable shortening
- 4 to 5 tablespoons ice water
Directions
Step 1: Combine the ingredients
Measure out all of your ingredients. Then, combine your all-purpose flour and salt together in a large bowl.
Use a pastry cutter to cut in vegetable shortening until crumbly; stop when the crumbs resemble the size of peas. (If you don’t have a pastry cutter on hand, consider a food processor.) Add ice water just one tablespoon at a time, mixing with a fork until a ball forms.
Editor’s Tip: You’ll want to make sure you’re measuring flour the right way. We recommend weighing your dry ingredients for best results.
Step 2: Form the dough
Continue to toss the dough together with a fork. Break off a small section of dough and press it together with your fingers. If it holds together, the dough is ready to be shaped and chilled. If not, continue to mix the dough and add an additional tablespoon of ice water.
Gently form the dough into a ball and remove it from the bowl. Now, form the dough into a flat disk.
Step 3: Wrap the dough
Cover your dough completely and place it in the refrigerator to chill for an hour to overnight. Remember, this vegan pie crust dough will look a little bit different than a traditional pie crust—it might have some cracks in it, and that’s OK.
Step 4: Roll it out
Remove your dough from the fridge and unwrap it. To prevent crumbling, spread out a piece of parchment paper to roll your dough out on. Then, use a rolling pin to roll out the dough to fit a 9-inch or 10-inch pie dish.
Step 5: Trim and flute
Transfer the dough from the parchment paper to your pie dish. If possible, roll the dough loosely around your pin and gently unravel it over your baking dish. Trim the dough to fit the pan and flute the edges.
Editor’s Tip: Shortening crusts are super fragile—they tend to be crumbly and fall apart. If this happens, just press your crust back together. Then instead of traditional fluting, try a simple fork fluting. (For added flair, decorate the pie with cookie cutters.)
Step 6: Bake
Finally, assemble or parbake the pie crust according to your recipe directions. If you’re not set on a recipe, we highly suggest our vegan pumpkin pie or our vegan apple pie. Serve the finished pie with a scoop of vegan ice cream!
Tips for Making a Vegan Pie Crust
What can you use to make vegan pie crust if you don’t have shortening?
If you don’t have shortening on hand, substitute with vegan butter or coconut oil. If using vegan butter, make sure to go with a brand that has a tasty, buttery flavor, like Earth Balance. Keep it nice and cold, so that you can easily cut it into the flour mix.
If you substitute with coconut oil, make sure that the oil is hardened. Then, use a food processor rather than a pastry cutter to combine the oil into the dough. The dough will have a coconut flavor, so be sure that this will work well with the type of pie you’re making.
How can you keep the pie dough from sticking to the surface when rolling it out?
Before rolling the dough out on parchment paper, sprinkle a generous amount of flour across your surface. Then, dust the rolling pin with a bit of flour.
Can you make vegan pie crust ahead of time?
Absolutely! Once you’ve wrapped your pie dough in plastic wrap, it can remain stored in the fridge for 3-5 days and in the freezer for 2-3 weeks.
Use Your Crust in One of Our Best-Ever Pie Recipes
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The post How to Make Vegan Pie Crust appeared first on Taste Recipes.
]]>Ingredients
- 1-1/4 cups all-purpose flour
- Dash salt
- 1/4 cup shortening
- 1/4 cup cold butter, cubed
- 3 to 4 tablespoons ice water
- FILLING:
- 1 cup sugar
- 1/4 cup quick-cooking tapioca
- Dash salt
- 6 cups halved fresh strawberries
- CRUMBLE:
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold butter, cubed
- Vanilla ice cream, optional
Directions
- In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight.
- Preheat oven to 425°. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add filling. For crumble topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed baking sheet.
- Bake 20-25 minutes. Reduce oven to 375°. Bake until crust is golden brown and filling is bubbly, 25-30 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts
1 piece: 542 calories, 24g fat (13g saturated fat), 46mg cholesterol, 509mg sodium, 79g carbohydrate (44g sugars, 3g fiber), 5g protein.
Ingredients
- CRUST:
- 1-2/3 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup butter
- 1/4 cup shortening
- 2 large eggs, lightly beaten
- FILLING:
- 1 carton (15 ounces) ricotta cheese
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon grated orange zest
- Dash salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup semisweet chocolate chips
- 1/3 cup diced citron, optional
- 1/8 teaspoon ground cinnamon
- Dash ground nutmeg
Directions
- In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
- For filling, beat the ricotta, sugar and flour in a bowl. Add zest and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted in the center comes out clean. Cool. Store in the refrigerator.
Nutrition Facts
1 piece: 482 calories, 23g fat (11g saturated fat), 196mg cholesterol, 349mg sodium, 56g carbohydrate (35g sugars, 1g fiber), 14g protein.
Ingredients
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 3 tablespoons shortening
- 4 teaspoons cold water
- FILLING:
- 1/3 cup pecan halves
- 1 large egg
- 1/3 cup packed brown sugar
- 1/3 cup corn syrup
- 1/2 teaspoon vanilla extract
- Whipped cream, optional
Directions
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
- Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells.
- In another small bowl, whisk egg, brown sugar, corn syrup and vanilla. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Top with whipped cream if desired.
Nutrition Facts
1 pie (calculated without whipped cream): 734 calories, 34g fat (6g saturated fat), 106mg cholesterol, 260mg sodium, 104g carbohydrate (65g sugars, 3g fiber), 8g protein.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons shortening
- 2 tablespoons cold butter
- 5 to 7 tablespoons orange juice
- FILLING:
- 6 tablespoons butter, melted, divided
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 8 cups thinly sliced peeled tart apples (about 1/8 inch thick)
- 1 cup sugar
- 1/3 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- GLAZE:
- 1/2 cup confectioners' sugar
- 2 to 3 teaspoons orange juice
Directions
- In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes.
- Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.
- In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
- On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture.
- Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
- Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary).
- Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.
Nutrition Facts
1 slice: 613 calories, 26g fat (10g saturated fat), 31mg cholesterol, 270mg sodium, 92g carbohydrate (60g sugars, 4g fiber), 5g protein.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup shortening, cold
- 1 egg, lightly beaten
- 3 tablespoons cold water
- 1 tablespoon white vinegar
- FILLING:
- 1-1/3 cups sugar
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons cornstarch
- 5 cups fresh or frozen unsweetened raspberries, thawed
- 1 tablespoon butter
- TOPPING:
- 1 tablespoon 2% milk
- 1 tablespoon sugar
- Vanilla ice cream, optional
Directions
- In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
- Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
- On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
- Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
- Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts
1 piece: 498 calories, 21g fat (6g saturated fat), 30mg cholesterol, 168mg sodium, 74g carbohydrate (41g sugars, 6g fiber), 5g protein.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 cup shortening
- 1 tablespoon lightly beaten egg
- 1/4 teaspoon white vinegar
- 3 to 4-1/2 teaspoons cold water
- FILLING:
- 3 cups chopped fresh or frozen rhubarb
- 1 cup sugar
- 3 tablespoons all-purpose flour
- Dash salt
- 3 large egg yolks
- 1 cup heavy whipping cream
- MERINGUE:
- 4 teaspoons plus 1/3 cup sugar, divided
- 2 teaspoons cornstarch
- 1/3 cup water
- 3 large egg whites, room temperature
- 1/8 teaspoon cream of tartar
Directions
- In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.
- On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges.
- Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes.
- Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature.
- In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts
1 piece: 388 calories, 19g fat (9g saturated fat), 129mg cholesterol, 131mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 5g protein.
Ingredients
- 1-1/4 cups sugar
- 1/3 cup cornstarch
- 1 cup cherry juice blend
- 4 cups fresh or frozen pitted tart cherries, thawed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon almond extract
- DOUGH:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 5 to 7 tablespoons cold water
- 1 large egg, beaten, optional
Directions
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract.
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that 1 ball is slightly larger than the other.
- On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. If desired, brush with beaten egg.
- Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
Nutrition Facts
1 piece: 466 calories, 17g fat (4g saturated fat), 23mg cholesterol, 161mg sodium, 73g carbohydrate (41g sugars, 2g fiber), 5g protein.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup shortening
- 1 large egg
- 1/4 cup cold water
- 2 tablespoons white vinegar
- FILLING:
- 10 cups sliced peeled tart apples (about 8 medium)
- 1 teaspoon lemon juice
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon butter
- 1 large egg
- 1 tablespoon 2% milk
Directions
- Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight.
- Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.
- On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Deep-Dish Apple Pie Tips
Can you make deep-dish apple pie in a different kind of dish?
This deep-dish apple pie recipe works best in a 13x9 dish, but you can use the flavor and filling and scale it down to make a more traditional apple pie shape in a classic 9-inch pie pan. If you have a 4-quart baking dish, that’s probably the best swap!What kind of apples should you use to make deep-dish apple pie?
If you’re looking for the best apples for apple pie and you don’t want to dig too deep, go ahead and pick up a bag of Granny Smiths. They’re everyone’s go-to apples for baking because they’re tart and firm, keeping their shape while providing a perfect balance to the sweet ingredients.Can you make a deep-dish apple pie ahead of time?
Apple pies are the perfect treat to make ahead of time. You can store these baked goods covered at room temperature for 2 to 3 days. Need a pie later? Learn how to freeze a pie in a few simple steps.—Maggie Knoebel, Taste Recipes Associate Recipe Editor/Test Cook
Nutrition Facts
1 piece: 208 calories, 8g fat (2g saturated fat), 30mg cholesterol, 18mg sodium, 31g carbohydrate (15g sugars, 2g fiber), 3g protein.
Ingredients
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup shortening
- 3 tablespoons cold water
- 1-1/2 teaspoons white vinegar
- TRUFFLES:
- 2 cups (12 ounces) dark chocolate chips, divided
- 1/3 cup heavy whipping cream
- 1/2 cup crushed pretzels
- 1 tablespoon shortening
- 2 teaspoons coarse sugar
- 1/2 teaspoon kosher salt
- FILLING:
- 1-1/3 cups semisweet chocolate chips, divided
- 1-1/4 cups heavy whipping cream, divided
- 1/4 cup sugar
- 2 large egg yolks
- 1/4 cup butter, softened
- 2 tablespoons vanilla extract
- TOPPINGS:
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
- Broken pretzels, optional
Directions
- In a small bowl, combine flour and salt; cut in the shortening until crumbly. Combine water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle.
- Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
- Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
- For truffles, melt 1 cup dark chocolate chips in a microwave; stir until smooth. Gradually stir in cream until blended. Add crushed pretzels. Cool to room temperature, stirring occasionally. Refrigerate until firm. Divide into 24 portions; shape into balls.
- In a microwave, melt shortening and remaining dark chocolate chips; stir until smooth. Combine coarse sugar and kosher salt. Dip truffles in chocolate mixture; allow excess to drip off. Place on waxed paper; sprinkle with sugar mixture. Refrigerate for 1 hour or until set.
- For filling, place 1/3 cup semisweet chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; whisk until smooth. Pour into crust. Refrigerate for 15 minutes or until set.
- Meanwhile, in a small heavy saucepan, cook and stir sugar and the remaining chocolate chips and cream over medium heat until smooth. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°.
- Pour into a large bowl; stir in butter and vanilla. Place bowl in an ice-water bath, stirring frequently until cooled. Remove bowl from ice water. Beat mixture until stiff peaks form. Spread into crust; chill completely.
- For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spoon over filling. Garnish with truffles and broken pretzels if desired. Serve with any remaining truffles.
Nutrition Facts
1 piece with 3 truffles: 1059 calories, 78g fat (42g saturated fat), 172mg cholesterol, 496mg sodium, 88g carbohydrate (54g sugars, 2g fiber), 10g protein.
Ingredients
- 2 cups all-purpose flour
- 1-1/4 teaspoons salt
- 2/3 cup shortening
- 5 to 6 tablespoons 2% milk
- SOUP:
- 2 tablespoons butter
- 1 cup cubed peeled potatoes
- 1 cup chopped sweet onion
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cans (14-1/2 ounces each) chicken broth
- 2 cups shredded cooked chicken
- 1 cup frozen petite peas
- 1 cup frozen corn
Directions
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk, cover and refrigerate for 30 minutes or overnight.
- Preheat oven to 425°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake for 8-11 minutes or until golden brown. Cool on a wire rack.
- For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
- Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pie crust toppers.
Chicken Potpie Soup Tips
How can you thicken chicken potpie soup?
To thicken chicken potpie soup, try adding some extra flour directly to the soup. Or, make a roux (a combination of equal parts fat and all-purpose flour) and whisk in 2 ounces for every cup of liquid. Make sure to let the soup simmer until the flour taste has been cooked out. You can also add cornstarch or arrowroot—you'll need 1 Tbsp. for every cup of liquid in the recipe.How can you make chicken potpie soup your own?
To make this soup your own, add some extras of your favorite vegetables, such as chopped bell peppers, broccoli or green beans. Or, try omitting the shredded chicken and replacing the chicken broth with vegetable broth to make a meatless meal. There are many variations that can be tried out based on your own personal tastes!
—Sammi DiVito, Taste Recipes Assistant Editor
How long will leftover chicken potpie soup last?
Leftover chicken potpie soup will last for 3 to 4 days in the refrigerator stored in an airtight container, but can last in the freezer for 4 to 6 months. To maximize storage space, try freezing your soup in flat, heavy-duty bags. If you liked this recipe, check out more of our best chicken potpie recipes or other soup recipes that freeze well.—Sammi DiVito, Taste Recipes Assistant Editor
Nutrition Facts
1-1/2 cups soup with 3 toppers: 614 calories, 30g fat (9g saturated fat), 57mg cholesterol, 1706mg sodium, 60g carbohydrate (7g sugars, 5g fiber), 23g protein.
Ingredients
- 1 large egg
- 4 to 5 tablespoons ice water, divided
- 3/4 teaspoon white vinegar
- 2-1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup cold lard
- FILLING:
- 1-1/4 cups sugar
- 6 tablespoons quick-cooking tapioca
- 3 cups sliced fresh or frozen rhubarb, thawed
- 3 cups halved fresh strawberries
- 3 tablespoons butter
- 1 tablespoon 2% milk
- Coarse sugar
Directions
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, 1 teaspoon at a time, just until dough comes together.
- Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
- Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes.
- On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim.
- Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over top crust; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes.
- Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Rhubarb-Strawberry Pie Tips
Where can you buy rhubarb?
Rhubarb is seasonal—you’ll find it from early spring through mid-summer at farmers markets, and in the produce section of grocery stores. Many people grow rhubarb at home, too. It’s a tough, durable plant that can thrive in any part of the yard, not just carefully tended gardens. Learn more about rhubarb—including why it’s technically a vegetable, but legally a fruit!Should you thaw frozen rhubarb before making pie?
Yes, you should thaw frozen rhubarb if using it in your pie. Frozen fruits release extra moisture that can create a soggy bottom.Can you use frozen strawberries?
You can use frozen strawberries, but be sure to thaw them before using to decrease excess moisture. Extra moisture can lead to a filling that's too runny.Can you make a decorative pie crust for strawberry rhubarb pie?
This strawberry rhubarb pie lends itself to a decorative top crust for one simple reason: color! A classic lattice crust is particularly appealing with the bright red filling peeking through. One caveat—if you opt for a lattice crust or other decorative crust, that leaves multiple large gaps on the top of your pie. As a result, you won’t need as much thickener in the filling, since more moisture will evaporate during baking. Want other crust options? Try our recipe for strawberry rhubarb pie with a crumb crust or strawberry and rhubarb pie with a single crust and an open top.Why does strawberry rhubarb pie sometimes turn out runny?
Your pie may be runny if there’s too much liquid. There should be some liquid, but too much may mean the fruit wasn’t defrosted enough, or there wasn’t enough tapioca added.How do you keep a bottom pie crust from getting soggy?
There are several tricks you can try for preventing soggy pie crusts. First, choose a glass or metal pie plate with a dull finish. If you're making a double-crust fruit pie, cut slits in the top crust to allow steam to get out. Finally, bake your pie in the lower third of the oven to allow the bottom crust to become crisp.How should you store strawberry rhubarb pie?
Like most fruit pies, this strawberry rhubarb pie will keep up to 5 days in the refrigerator, but refrigeration can make the flavor fade. For best results, store at room temperature, loosely covered, and eat within a couple of days. If you do opt for the refrigerator, let the pie come to room temperature before eating. Fruit pies can be wrapped tightly and then frozen (best frozen whole, not cut into slices) for up to 2 months. If you liked this pie, we've got plenty more strawberry rhubarb recipes!—Hazel Wheaton, Taste Recipes Book Editor, and Maggie Knoebel, Taste Recipes Associate Recipe Editor/Tester
Rhubarb
Nutrition Facts
1 piece: 531 calories, 25g fat (11g saturated fat), 53mg cholesterol, 269mg sodium, 73g carbohydrate (35g sugars, 3g fiber), 5g protein.
Ingredients
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1-1/4 cups cold lard
- 6 to 8 tablespoons cold 2% milk
- FILLING:
- 2-1/2 cups sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 9 cups thinly sliced peeled tart apples (about 9 medium)
- 1 tablespoon bourbon, optional
- 2 tablespoons all-purpose flour
- Dash salt
- 3 tablespoons cold butter, cubed
- TOPPING:
- 1 tablespoon 2% milk
- 2 teaspoons coarse sugar
Directions
- In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
- For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally.
- Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mixture thickens slightly and turns a medium amber color, 20-25 minutes. Remove from heat; cool completely.
- Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter.
- Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes.
- Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 45-55 minutes longer. Cool on a wire rack.
Cinnamon Apple Pie Tips
What kind of apples can you use to make cinnamon apple pie?
There are several kinds of apples you can use to make cinnamon apple pie. Granny Smiths are a great apple variety for pies because their tart flavor balances the sweet ingredients while their firm texture means they keep their shape during baking. But feel free to also try Braeburn, Crispin, Cortland, Jonagold, Honeycrisp, Pink Lady and Winesap. Or use a combination of apples!How can you make cinnamon sugar apple pie your own?
There are several ways to make cinnamon sugar apple pie your own. No white sugar? Use light brown sugar instead! Replace the from-scratch crust with two sheets refrigerated pie crusts. Or substitute 1-1/2 teaspoons homemade apple pie spice for the cinnamon and ginger.How long will cinnamon apple pie last?
Fruit pies made with sugar, like cinnamon apple pie, can be covered with plastic or foil and stored at room temperature for up to 2 days. After that, pop it in the fridge for 2 more days. You can also freeze the unbaked pie. Place it in the freezer until firm. Wrap tightly and return to the freezer for 2 months. Follow our steps for baking the frozen pie when you’re ready to make it.—Julie Schnittka, Taste Recipes Senior Editor
Nutrition Facts
1 piece: 633 calories, 30g fat (12g saturated fat), 34mg cholesterol, 169mg sodium, 90g carbohydrate (62g sugars, 2g fiber), 4g protein.
Ingredients
- 6 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons baking powder
- 1-1/2 cups shortening
- 6 large egg yolks
- 3/4 cup plus 4-1/2 teaspoons water
- 3 tablespoons lemon juice
- 8 cups sliced peeled tart apples
- 1-1/2 cups sugar
- 1 cup crushed cornflakes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large egg white, lightly beaten
Directions
- In a large bowl, combine the flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Whisk the egg yolks, water and lemon juice; gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes.
- Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit the bottom and sides of a greased 15x10x1-in. baking pan. Arrange apples over crust. Combine the sugar, cornflakes, cinnamon and nutmeg; sprinkle over apples.
- Roll out remaining dough to fit top of pie; place over apples. Seal edges; cut slits in top. Brush with egg white. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until golden brown.
Nutrition Facts
1 piece: 382 calories, 16g fat (4g saturated fat), 61mg cholesterol, 245mg sodium, 54g carbohydrate (21g sugars, 2g fiber), 5g protein.
Ingredients
- 1 pound ground beef
- 3/4 cup soft bread crumbs
- 1/4 cup chopped onion
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/8 teaspoon pepper
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 tablespoon cornstarch
- 2 teaspoons beef bouillon granules
- 1 cup frozen peas
- 1 cup sliced carrots, cooked
- CRUST:
- 2-2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shortening
- 7 to 8 tablespoons ice water
- Half-and-half cream
Directions
- In a large bowl, combine the first nine ingredients (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs in batches in a large skillet; drain and set aside.
- Drain tomatoes, reserving liquid. Combine liquid with cornstarch; pour into skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from heat and set aside.
- Preheat oven to 400°. For crust, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork. Transfer to a lightly floured surface. Knead gently to form a dough. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half.
- Roll each half of dough between two pieces of lightly floured waxed paper to a 1/8-in.-thick circle. Remove top piece of waxed paper from one pastry circle; invert onto a 9-in. deep-dish pie plate. Remove remaining waxed paper. Trim pastry even with rim. Add meatballs; spoon tomato mixture over top.
- Remove top piece of waxed paper from remaining pastry circle; invert onto pie. Remove remaining waxed paper. Trim, seal and flute edge. Cut slits in top; brush with cream.
- Bake until crust is golden brown, 45-50 minutes. Cover edges loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.
Soft Bread Crumbs
Nutrition Facts
1 piece: 735 calories, 43g fat (12g saturated fat), 87mg cholesterol, 1094mg sodium, 58g carbohydrate (8g sugars, 4g fiber), 25g protein.
Ingredients
- EGG YOLK PASTRY:
- 5 cups all-purpose flour
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1-1/2 cups shortening
- 2 large egg yolks, lightly beaten
- 3/4 cup cold water
- FILLING:
- 5 pounds tart apples, peeled and thinly sliced
- 4 teaspoons lemon juice
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2% milk
- Additional sugar
Directions
- In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball.
- Divide dough in half. On a lightly floured surface, roll half the dough to fit a 15x10x1-in. baking pan.
- Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture.
- Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.
Nutrition Facts
1 piece: 317 calories, 13g fat (3g saturated fat), 18mg cholesterol, 86mg sodium, 48g carbohydrate (26g sugars, 3g fiber), 3g protein.
Ingredients
- CRUST:
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup shortening
- 1/4 cup cold 2% milk
- 1 large egg, lightly beaten
- FILLING:
- 1/2 cup butter, softened
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup lemon juice
- Optional: Whipped cream and fresh berries
Directions
- Preheat oven to 350°. In a large bowl, mix flour and salt. Cut in shortening until crumbly. Gradually stir in milk and egg. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
- For filling, in a large bowl, cream butter and sugar; beat in flour. Add eggs, 1 at a time, beating well after each addition. Stir in buttermilk, vanilla, cinnamon and lemon juice; mix well. Pour into crust.
- Bake until center is set, 45-50 minutes. Cool completely on a wire rack. Serve or refrigerate within 2 hours. If desired, top servings with whipped cream and fresh berries.
Nutrition Facts
1 piece: 448 calories, 21g fat (9g saturated fat), 100mg cholesterol, 388mg sodium, 59g carbohydrate (42g sugars, 1g fiber), 6g protein.
Ingredients
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 4 to 5 tablespoons ice water
Directions
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. or 10-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake crust according to recipe directions.
Nutrition Facts
1 serving: 144 calories, 8g fat (2g saturated fat), 0 cholesterol, 148mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein.
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 4 to 6 tablespoons cold water
- FILLING:
- 6 large eggs
- 1 can (29 ounces) pumpkin
- 2 cups packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon each ground cloves, nutmeg and ginger
- 2 cups evaporated milk
- DECORATIONS (OPTIONAL):
- Dough for single-crust pie
- 1 large egg, beaten
Directions
- Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place each crust in a plate; trim crust to 1/2 in. beyond edge of plate. Flute edges.
- For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts.
- Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
- If desired, use additional pie dough and beaten egg to make decorations.
- For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes.
- For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes.
- For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes.
- Arrange baked pumpkins, vines and leaves on surface of chilled pie.
Dough for single-crust pie
Nutrition Facts
1 piece: 321 calories, 12g fat (4g saturated fat), 80mg cholesterol, 326mg sodium, 47g carbohydrate (32g sugars, 2g fiber), 7g protein.
Ingredients
- 4-1/2 cups self-rising flour
- 3 tablespoons sugar
- 1/2 cup shortening
- 2 large eggs
- 3/4 cup 2% milk
- FILLING:
- 1-1/2 cups mashed sweet potatoes
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons 2% milk
- 2 tablespoons butter, melted
- 1-1/2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- Oil for deep-fat frying
- Confectioners' sugar, optional
Directions
- In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.
- In a large bowl, combine the 7 filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 1-1/2 tablespoons filling on half of each circle. Moisten edges of circle with water; fold half over filling and press edges with a fork to seal.
- In a cast-iron or an electric skillet, heat 1 inch oil to 375°. Fry pies, in batches, until golden brown, about 1 minute. Drain on paper towels. If desired, dust with confectioners' sugar. Store in the refrigerator.
Nutrition Facts
1 pie: 287 calories, 17g fat (3g saturated fat), 25mg cholesterol, 294mg sodium, 31g carbohydrate (11g sugars, 1g fiber), 4g protein.
Ingredients
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 cup shortening
- 1/2 cup sour cream
- FILLING:
- 3/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 can (4-1/2 ounces) mushroom stems and pieces, drained
- 8 bacon strips, cooked and crumbled
- 1 tablespoon chopped green pepper
- 1 tablespoon chopped onion
- 3 medium tomatoes, peeled and sliced
Directions
- In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
- Press dough into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
- In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers.
- Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.
Nutrition Facts
1 piece: 464 calories, 39g fat (11g saturated fat), 38mg cholesterol, 618mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 8g protein.
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 3 tablespoons cold whole milk
- 4 cups chopped fresh cauliflower, cooked
- 1/2 cup slivered almonds, toasted
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup mayonnaise
- 1-1/2 cups shredded cheddar cheese, divided
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
Directions
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until mixture forms a ball. Wrap in plastic; refrigerate for 30 minutes.
- Unwrap dough. On a floured surface; roll out to fit a 9-in. pie plate. Place in pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer.
- Spoon cauliflower into crust; top with almonds. In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth. Pour over almonds; sprinkle with remaining cheese.
- Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 518 calories, 41g fat (12g saturated fat), 111mg cholesterol, 424mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 14g protein.
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 4 to 5 tablespoons cold water
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 2 cans (14-1/2 ounces each) pitted tart cherries
- 1 tablespoon butter
- 1/4 teaspoon almond extract
- 4 to 5 drops red food coloring, optional
Directions
- In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes.
- Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges.
- Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks.
- For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and, if desired, food coloring. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.
Nutrition Facts
1 each: 331 calories, 14g fat (4g saturated fat), 4mg cholesterol, 166mg sodium, 49g carbohydrate (28g sugars, 1g fiber), 3g protein.
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water
Directions
- In a bowl, mix flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
- On a lightly floured surface, roll out half of dough to a 1/8-in.-thick circle; transfer to a 9-in. or 10-in. pie plate. Trim even with rim. Add desired filling.
- Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Double Pie Crust Tips
How can you make sure your double pie crust turns out flaky?
Of the three most common fats used to make pie crust, shortening is known to create the flakiest pastry. (We even tested shortening, butter and lard to see.) Although, pie crust made with all shortening is more fussy and is more difficult to flute than the others. If you want to perfect your recipe, we have plenty more tips to share about how to make pie crust.What can you use instead of shortening to make double pie crust?
Butter flavored shortening, lard or good quality butter are good options. Check out more of our homemade pie crust recipes for more options.Can you make double pie crust ahead of time?
Absolutely! Making pie crust ahead is a great time saver–just wrap and refrigerate until use. You can even freeze it for up to 6 months. Otherwise, consider keeping one of our favorite store-bought pie crusts on hand so you can whip up a pie at a moment's notice.—Rashanda Cobbins, Taste Recipes Food Editor
Nutrition Facts
1 piece: 260 calories, 16g fat (4g saturated fat), 0 cholesterol, 222mg sodium, 24g carbohydrate (0 sugars, 1g fiber), 3g protein.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening
- 6 tablespoons cold water
- FILLING:
- 5 cups sliced peeled fresh pears
- 1 tablespoon lemon juice
- 1/3 cup all-purpose flour
- 1/2 cup plus 1 tablespoon sugar, divided
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
Directions
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half, and shape each half into a disk; wrap and refrigerate 1 hour or overnight.
- Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat.
- On a lightly floured surface, roll half the dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter.
- Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts
1 slice: 438 calories, 21g fat (6g saturated fat), 8mg cholesterol, 317mg sodium, 58g carbohydrate (25g sugars, 4g fiber), 4g protein.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup shortening
- 4 large egg yolks
- 2 tablespoons lemon juice
- 8 to 10 tablespoons cold water
- FILLING:
- 7 cups finely chopped peeled apples
- 2 cups sugar
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- Dash ground nutmeg
- GLAZE:
- 1 cup confectioners' sugar
- 1 tablespoon 2% milk
- 1 tablespoon lemon juice
Directions
- In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Refrigerate for 30 minutes.
- Roll out 1 portion of dough between 2 large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press crust onto bottom and up sides of pan; trim even with top edge.
- In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread into crust. Roll out remaining dough to fit top of pan; place over filling. Brush edges with water or milk; pinch to seal. Cut slits in top.
- Bake at 375° until golden brown, 45-50 minutes. Cool completely on a wire rack. Combine glaze ingredients until smooth; drizzle over bars.
Apple Pie Bars Tips
What kind of apples can you use to make apple pie bars?
Tart, firm apples are generally the best apples for baking. But the best tip I've heard is to make sure it's an apple you love to eat!What else can you put on top of apple pie bars?
If you want to top these apple pie bars with something other than the glaze, salted caramel is an indulgent addition. Cinnamon sugar, confectioners' sugar or raw sugar are also great options. If you like, top each bar with a scoop of vanilla ice cream or a dollop of whipped cream. A flavored whipped cream would go nicely here, too—think of flavors that complement apple pie, like coffee whipped cream, bourbon whipped cream or the cinnamon whipped cream in this pumpkin-chocolate tart recipe.How do you serve apple pie bars?
Fruit pies (including snack-sized versions of apple pies, like these apple pie bars) taste better either warm or at room temperature. Refrigeration can make the flavor fade. These bars do need to cool a bit so the glaze will set, but if you prefer them heated up, you can always put them in the microwave for 20 to 30 seconds.How should you store apple pie bars?
These apple pie bars go by the same rules as apple pie. If you're wondering if apple pie needs to be refrigerated, the answer is no—an airtight container at room temperature is best. Generally, baked goods last anywhere from 3 to 5 days stored in an airtight container at room temperature, and these apple pie bars will, too. Try these tips to help baked goods stay fresher for longer.Can you freeze apple pie bars?
Yes, you can freeze apple pie bars. We recommend letting them cool and cutting them into bars before freezing, then storing them in an airtight container between layers of waxed paper. They’ll keep in the freezer for up to 4 months. Once you've finished up your apple pie bars, check out more apple pie-inspired recipes!–Rashanda Cobbins, Taste Recipes Food Editor, and Hazel Wheaton, Taste Recipes Book Editor
Nutrition Facts
1 bar: 264 calories, 9g fat (2g saturated fat), 31mg cholesterol, 121mg sodium, 43g carbohydrate (25g sugars, 1g fiber), 3g protein.