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Archive for apple

Lattice Apple Pie

Thursday, November 17th, 2016
Apple Pie

An American classic, with added Amoretti goodness!

Ingredients

Apple Pie Artisan

Delicious and vibrant natural flavor!

    • 2½ cups all purpose flour
    • 2 sticks + 2 tbsp Plugra (European-style) butter, cold and cubed
    • 1 tsp salt
    • 1½ tsp sugar
    • 4 tbsp ice water (¼ cup)
    • 7 granny smith apples, peeled and sliced
    • 3 tbsp butter
    • 3 tbsp sugar
    • 2 tbsp brown sugar
    • 1 tsp cinnamon
    • pinch nutmeg
    • 2 tbsp cornstarch
    • ⅓ cup water
    • 1 tbsp lemon juice
    • 1 tbsp Amoretti® Apple Pie Artisan

Directions

    1. Combine all dry ingredients.
    2. Add cold, cubed butter and mix until pea-sized.
    3. Add ice water, and mix until dough comes together.
    4. Divide into two portions, wrap in plastic and chill for about an hour.
    5. Roll-out one portion of pie dough to fit pie dish, leaving some dough overhanging on sides.
    6. Brush bottom and sides of pie dough lightly with egg white wash to keep liquid from soaking through the dough as it bakes.
    7. Making the filling:Sauté apples, sugars, butter, cinnamon and nutmeg until lightly browned; 8-10 minutes.
    8. Make a slurry of cornstarch, water and lemon juice. Add to warm apples, and cook another 5 minutes to thicken.
    9. Remove from heat, add Amoretti Apple Pie Artisan, and stir to combine.
    10. Pour apple mixture into prepared pie dish.
    11. Roll-out second amount of pie dough, and cut strips about 1″ thick.
    12. Brush edges of pie dough with egg white wash.
    13. Lay first strip in center of pie and continue placing strips across the surface.
    14. Lift every other strip and place a strip in center of pie.
    15. Continue this as you go, adding strips to entire surface.
    16. Roll edges and crimp as you go around the edge of the pie, sealing edges.
    17. Brush with egg white wash and sprinkle top with turbinado sugar.
    18. Bake at 350°F for 1 hour or until bottom of pie is browned and top is bubbling. If it begins to brown too much, lightly tent with foil and continue baking.
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Amoretti Apple Strudel in Braided Puff Pastry

Healthy and natural filling is great for an afternoon brunch.

Ingredients

    • 1 frozen puff pastry sheet
    • Apple Strudel in Braided Puff Pastry

      Key ingredients to make your recipe distinctive and rich in flavor!

    • 2 apples peeled, cored and sliced (Granny Smith)
    • ¼ cup golden raisins
    • ¼ cup dried apricots, diced
    • ¼ cup dried cranberries
    • ½ teaspoon cinnamon
    • 1 tablespoon sugar
    • 3 tablespoons butter, salted
    • 2 tablespoons Amoretti® Apple Pie Artisan
    • 1 egg
    • 1 tablespoon cinnamon sugar

Directions

    1. Defrost one sheet of store-bought puff pastry.
    2. Melt 2 tablespoons butter in a sauce pan on medium heat. Add Sugar and cinnamon.
    3. Add apples and sauté, stirring until soft and lightly browned. About 5-8 minutes.
      cool and chop.
    4. Return apples to pan and add the diced, dried fruits.
    5. Add 1 tablespoon butter and saute for about 3 minutes, just to soften fruit.
    6. Remove from heat and add Amoretti Apple Pie Artisan and mix to combine.
    7. Roll out defrosted puff pastry to rectangle shape.
    8. Slice strips along the long sides, leaving a large space in the center for filling.
    9. Place filling in the center of puff pastry.
    10. Whisk egg in a bowl to use for egg wash.
    11. Brush the strips with a small amount of egg wash.
    12. Fold down the top of the puff pastry and then begin braiding the strips as you go down.
    13. At the end, press pastry ends together and fold under.
    14. Place strudel log onto a parchment-lined sheet pan.
    15. Brush egg wash onto the top of the log.
    16. Sprinkle with cinnamon sugar.
    17. Bake in a 375°F oven for 30-35 minutes.