Step into the realm of culinary wonders with "Fish Market Apple Pie," a unique and enticing twist on the classic dessert. This remarkable recipe seamlessly blends the freshness of the sea with the sweet allure of apples, creating a symphony of flavors that will delight your taste buds. Dive into a journey of culinary exploration as we embark on a quest to discover the best "Fish Market Apple Pie" recipe, unraveling the secrets of its perfect balance and tantalizing taste. With each ingredient carefully selected and harmoniously combined, this article will guide you through the steps of creating an extraordinary culinary masterpiece that will leave your loved ones craving more.
Here are our top 14 tried and tested recipes!
FISH MARKET APPLE PIE
Steps:
- Crust: Combine all the ingredients and roll out into 10-inch pie plate.
- Filling: Mix together all ingredients and fill pie. Bake at 450°F for 10 min. and then 350°F for 35-40 min. Stir filling after 20 min. and then 15 min. later.
- Topping: Put on top of filling and bake 15 min. longer at 350°F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FRIED APPLE PIES
Steps:
- Whisk the flour with the salt and sugar in a large bowl. Toss half the butter and lard in the flour to coat, then use a pastry blender or knives or your fingers to cut in the fats until pea sized or a bit smaller. Toss the rest of the butter and lard into the mixture, then cut in again until the mixture resembles coarse meal with some larger chunks of fat throughout.
- Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour. Toss the flour with the water using your fingers or a rubber spatula. Repeat until the dough comes together in shaggy chunks. Turn the dough onto a lightly floured board and use the heel of your hand to smear pieces of dough away from you. Gather the dough together with a pastry scraper and press into a large disk. Wrap tightly and refrigerate a few hours before using.
- On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch. Cut out 5-inch circles, place on parchment on a baking sheet, and chill while you prepare the filling.
- Melt the butter in a large saute pan over high heat. Add the brown sugar and cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Add the Calvados and cook for 1 minute.
- Add the apples and cook for 5 minutes, stirring occasionally. Add the lemon juice, cinnamon and ginger and cook until the apples are caramelized and just cooked through, about 10 minutes longer. Scrape into a shallow bowl or onto a baking sheet and let cool to room temperature.
- Place 1 of the dough circles on a flat surface and place a few tablespoons of the apple filling onto one half of each circle of dough. Brush a little cold water around the circumference of the dough and fold it in half so the other side comes down over the apple filling. Seal the pie and make a decorative edge by pressing the edges of the dough together with the back of a fork. Place the pies on a baking sheet lined with parchment paper to chill for 30 minutes.
- Heat the oil in a large saucepan until it reaches 360 degrees F on a deep-fry thermometer. Fry the pies, 2 at a time until golden brown, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Let drain for 10 seconds then toss with the cinnamon sugar. Serve.
FISH MARKET APPLE PIE
Steps:
- Combine flour, sugar, cinnamon and salt in a large bow. Cut in butter with pastry blender until mix has the consistency of coarse meal. Sprinkle in just enough water to moisten dough. make into ball. Preheat oven to very hot 450℉ (230℃). Roll out dough on a lightly floured surface to a 12 inch round; fit into a 10 inch pie plate. Turn under over hanging pastry and flute to make a stand up rim. Refrigerate until ready to fill. Beat egg slightly in a large bowl. Stir in sour cream, sugar, flour, vanilla and salt until smooth. Add sliced apples stirring gently just to coat. Spoon filling into shell. Bake in preheated very hot oven 450℉ (230℃). for 10 min. Lower heat to moderate 350℉ (180℃). and bake 35 min longer. While pie bakes prepare topping. Remove pie from oven. Sprinkle topping evenly over filling. Return pie to oven. Bake at 350℉ (180℃) for 15 min until lightly browned.
Nutrition Facts :
MAKE-AHEAD DEEP-DISH APPLE PIE
Bake your holiday pie in advance (up to 2 weeks) this year, then freeze and forget it. Simply thaw it in the fridge overnight, then pop it in the oven right before serving to take the chill off. We use vodka in the pie dough-which doesn't make the crust taste boozy, but does make it extra flaky and tender.
Provided by Food Network Kitchen
Categories dessert
Time 7h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the pie dough: Pulse the flour, 4 tablespoons of the butter, the lard, sugar and salt in a food processor until the mixture has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the mixture, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently press or pat into rounds. Wrap tightly, and refrigerate until firm, about 1 hour up to overnight. (The dough can be frozen for up to 2 months.)
- For the filling: Peel and core the apples, then cut them into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, cinnamon, cream and salt, and stir until the juices thicken, about 2 minutes. Remove from the heat, and let cool completely. (The filling can be refrigerated, covered, up to 2 days ahead.)
- To assemble: Roll out 1 disk of dough into a 13-inch round on a lightly floured surface or between 2 pieces of floured parchment or wax paper. (If the dough gets too warm, refrigerate it to firm it up.) Ease it into a deep 9 1/2-inch pie pan. Mound the cooled filling slightly in the center of the dough, and dot with the remaining 2 tablespoons butter.
- Roll out the remaining disk of dough into a 12-inch round. Place it over the filling, and press the 2 crusts together around the edge. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with heavy cream, and sprinkle generously with sugar. Pierce the top with a knife a few times (or make decorative cutouts) to let steam escape. Refrigerate at least 1 hour.
- To bake: Position an oven rack in the bottom slot of the oven, set a baking sheet on it and preheat to 425 degrees F for at least 30 minutes. Place the pie on the hot baking sheet, and lower the heat to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour 10 minutes to 1 hour 20 minutes, rotating as needed. (Cover the edge of the crust with foil if it browns too quickly.) Transfer to a rack, and let cool until set, 3 hours.
- Serve the cooled pie, or wrap it tightly in foil, label and date, and freeze for up to 2 weeks. Warm it in a 350-degree-F oven for 20 minutes before serving.
FRESH APPLE PIE
There's nothing better than the smell of the fresh apple pie baking in the oven. It signifies the start of cozy fall days, and it's the ultimate dessert to kick off the season. This recipe uses Betty's pie crust mix so you can skip chilling your pastry dough and get right to the baking part-meaning less time waiting around for pie and more time eating it! Apple pie is best served warm with a big scoop of vanilla ice cream on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
- Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
- Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
- Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg
APPLE PIE
This is a sweet, tart and delicious apple pie. Guaranteed to please. Be sure to use Granny Smith apples since they work the best.
Provided by Lisa H.
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
- Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
- Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
- Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 56.5 g, Cholesterol 4.4 mg, Fat 16.8 g, Fiber 4.4 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 248.3 mg, Sugar 30.6 g
CANADIAN APPLE PIE
An apple pie with the sweet delight of maple syrup. Try it with maple walnut ice cream. Yum!
Provided by maplegal
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
- Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
- Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
- Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 382 calories, Carbohydrate 56.2 g, Cholesterol 48.9 mg, Fat 16.4 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 319.9 mg, Sugar 28.1 g
MOM'S APPLE PIE I
My Mom makes the best Apple Pie I have ever tasted. Now I would like to share her secret with you. Serve with vanilla ice cream if you wish.
Provided by Rita Wittwer
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
- In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
- Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
- Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 55.3 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 291.7 mg, Sugar 29.6 g
SOUR CREAM APPLE PIE
A quick and easy Sour Cream Apple Pie recipe
Categories Fruit Dessert Bake Thanksgiving Apple Walnut Fall Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one (10-inch) pie
Number Of Ingredients 23
Steps:
- Make crust:
- Combine flour, sugar, cinnamon, and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.
- Make filling:
- Preheat oven to 450°F. Combine apples, sour cream, sugar, flour, egg, vanilla, and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350°F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.)
- Make topping:
- Meanwhile, combine walnuts, flour, sugars, cinnamon, and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.
REAL DEAL APPLE PIE
Everyone should know how to make apple pie in the classic style-the real deal. This recipe is a perfect example of why this American icon has been a hit in this country for hundreds of years. It gets its stunning height from 3 pounds of apples. So stock up; you'll need them. -Margo Ferrick, Westford, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle., Preheat oven to 425°. In a large bowl, combine apples, sugar, lemon juice, flour, salt, cinnamon and nutmeg., On a lightly floured surface, roll out larger portion of dough to 1/8-in. thick circle. Transfer to a 9-in. pie plate, trimming even with edge. Fill with apple mixture, mounding in the center. Dot apples with butter. Lightly brush rim of pastry with some of the beaten egg., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush top with egg; sprinkle with superfine sugar. Place on a foil-lined 15x10x1-in. baking pan., Bake 20 minutes. Reduce heat to 375°. Bake 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack 2 hours before serving.
Nutrition Facts : Calories 526 calories, Fat 28g fat (17g saturated fat), Cholesterol 98mg cholesterol, Sodium 337mg sodium, Carbohydrate 66g carbohydrate (34g sugars, Fiber 4g fiber), Protein 5g protein.
MUM'S IRISH APPLE PIE
As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!
Provided by BRIANGREEN
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
- To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
- Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
- To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
- Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 526.9 calories, Carbohydrate 61 g, Cholesterol 87.4 mg, Fat 30.5 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 17.1 g, Sodium 163.2 mg, Sugar 28 g
FARM APPLE PAN PIE
You'll find this pie's very convenient for taking to a covered-dish supper, picnic or any event where crowds gather. But be prepared-people always ask for the recipe! -Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- 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 of dough to fit a 15x10 x1-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 : Calories 317 calories, Fat 13g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 86mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
FEAST OF THE SEVEN FISHES PIE
A velvety fish pie, filled with chunks of seafood in a delicate sauce, is classic cold-weather comfort food in the British Isles. This seafood pie is fancier than most. It's got a buttery puff pastry topping that turns golden and crunchy as it bakes. And it's brimming with seven varieties of fish, including scallops and shrimp, to make it festive enough to serve for a blowout Christmas Eve meal, like the Italian-American celebration Feast of the Seven Fishes. That said, if you'd rather keep things simpler, using just two or three kinds of fish still results in a stunning pie. Alaskan wild pollock, a mild, flaky fish that's becoming more and more available in seafood markets, is a lovely and sustainable choice, as is Pacific cod.
Provided by Melissa Clark
Categories pies and tarts, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a heatproof bowl.
- In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly. Simmer for 1 to 3 minutes until very thick (it will thin out as it bakes), then remove from heat.
- Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dish.
- Chill uncovered, for at least 1 hour, and up to overnight.
- Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough. (Alternatively, you can cut circles from the dough and overlap them on top of the pie to look like fish scales).
- Place pastry on top of pie and trim edges, but don't seal them (sealing impinges on the puffing). Brush egg wash all over pastry.
- Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving. If you like, spoon the sour cream into a shallow dish, top it with the trout roe and serve it on the side for guests to add to the pie. Or spoon the caviar into the fish cutout on top of the pie and serve sour cream on the side.
EASY FISH PIE
Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.
Provided by CharlieB
Categories Seafood Fish Tilapia
Time 2h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
- While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
- Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
- Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
- Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g
Tips:
- Chill the dough: Chilling the dough before rolling and baking helps prevent it from shrinking too much and keeps the pie crust flaky.
- Use a sharp knife: A sharp knife will give you clean cuts and prevent the dough from tearing.
- Don't overwork the dough: Overworking the dough will make it tough and less flaky.
- Don't overfill the pie: Overfilling the pie can cause the juices to bubble over and make the crust soggy.
- Bake the pie until the crust is golden brown: The crust should be golden brown and the filling should be bubbling.
- Let the pie cool before serving: Let the pie cool for at least 30 minutes before serving to allow the filling to set.
Conclusion:
With a little planning and effort, you can make a delicious and impressive apple pie from scratch. Just remember to chill the dough, use a sharp knife, don't overwork the dough, don't overfill the pie, bake the pie until the crust is golden brown, and let the pie cool before serving. With these tips in mind, you'll be sure to create a perfect apple pie that will be enjoyed by all.
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