fruit dessert recipes

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ã it's the perfect filling for cakes, pastries and tarts.

Lemon Curd

lemons

sugar

unsalted butter, room temperature

eggs

lemon juice (3 to 4 lemons)

salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

I've made this recipe many times--it's only the best recipe out there!   I always have leftovers and decided to try out some other storage options: I recently attempted to can it using hot pack method.  It lost its vibrant flavor (I should have expected that) and after all that extra effort I read that it's shelf life is only 4 months.  For those of you who want to keep the leftovers from this recipe, pour it in small canning jars (or even good quality plastic containers) and freeze it. It'll last 6 months in the freezer. If you keep your fridge just a few degrees cooler than most people do, you can safely refrigerate the leftovers for weeks!

Delicious tangy full flavored lemon curd.  I could eat it with a teaspoon - or wait, I did have a few teaspoons.  Addicting.
This recipe uses several pieces of kitchen equipment to make the work efficient and easy.  The lemon sugar alone is a great time saving step. I also used Meyers lemons and therefore reduced the sugar a 1/4 cup.  Remember it won’t thicken completely as it’s cooked, more like a soft pudding. As is cools the butter hardens and it’s perfect. Thanks Ina for another winner. 


This recipe, like all Ina recipes, is a home run!  It is foolproof, very forgiving, super easy and quick to make.   I have made this countless times, and I have never once used a thermometer.  If you know how to cook, you will have zero problems with this.  It is simply AMAZINGLY DELICIOUS!  I make it with Meyer Lemons from my tree, I’ve also made lime curd by substituting the same amount of zest and juice, and I plan to try orange curd once my tree starts producing.  This stuff is so good I eat it right out of the jar!  I double the recipe, and put it into pretty 8 oz. jars, freeze them, and give as gifts with a box of shortbread cookies.  Everyone loves getting a delicious, homemade gift.  It’s awesome in desserts like lemon bars, tarts, on ice cream, or as a dip for cookies.  You will love this.  

Delicious and easy. I needed to make this dairy and soy free, so I used Earth Balance instead of butter. I decreased the sugar to 1 1/4 cup. I did not use a food processor for any of it. One pot recipe using a microplane zester, spoon to cream the butter sub into the sugar, and a small whisk for everything else. It is perfectly smooth. Many thanks for a great recipe!

One hour, three heat increases, and a case of carpal tunnel later, it FINALLY set.  Thank goodness it's delicious!!!

This tasted wonderful- and was easy to prepare,  The directions were spot on - and it was a lovely consistency once cooled.  I decreased the sugar by 1/4 cup based on reviews, but it could have used the full amount of  sugar without being too sweet - at least in our house.  I personally did not like the teeny, tiny remnants of rind in the final product (though the flavor was great).  Next time I’d skip the food processor step so I could easily remove the lemon rind strips at the end.  I’ll make this again - so much easier than whisking butter in yet still the rich taste.  

So simple to make---my 'go to' for Lemon Curd----thank you Ina!

I adore Barefoot Contessa, but this recipe was way too sweet for me, and you can't just reduce sugar in a recipe without changing the texture. I like my citrus curd to be tart but not puckery. I prefer the America's Test Kitchen proportions: 7 lg egg yolks, 2 lg eggs, 1 c + 2 T sugar, 2/3 cup fresh lemon juice, 1/4 c grated lemon zest, pinch salt, 4 T butter, 3 T cream (at the end). I do dig Ina's method of using the food processor for breaking down the zest, though. I'm going to use the ATK measurements but use the food processor going forward. I don't think that I'm even going to move the lemon sugar over to the mixer; I'll just mix everything in the food processor.

I've made this recipe several times now, and it's been a hit every time. THe first couple times, I followed the recipe exactly until the end, when (following the guidance from several reviews) I strained the curd before storing it in the fridge. I just prefer the smoother texture that yields.<div><br /></div><div>Lately, I've changed Step 1. Instead of using the food processor, I just use a microplane and zest the lemons into a bowl. Then I add the sugar and use a silicone spatula to mix the zest and sugar together, pressing and cutting to ensure the zest is fully incorporated. No food processor needed.</div>

I've not tried a recipe of Ms. Garten's that didn't turn out very well, and this was no different. Genius actually, a lemon curd without a double boiler and too without lumps! This will evermore be the recipe I shall use. I did however, use salted butter, because it was what I had at hand, but did not therefore add additional, as the recipe calls for. All was perfection. I think I'll repeat, genius! 

https://www.foodnetwork.com/videos/inas-lemon-curd-0236032

Ina Garten makes a simple luscious Lemon Curd that can be dolloped over a limitless variety of desserts.

Ina Garten's Lemon Curd

Fresh Fruit Platter

fig leaves

honeydew melon, peeled cut in half and sliced

cantaloupe melon, peeled cut in half and sliced

golden pineapple, peeled,

mint

figs,

raspberries

blueberries

Arrange the fig leaves on a rectangular platter. Artfully arrange the melons and pineapple and place the mint between them. Groups the figs, raspberries and blueberries around the melons and pineapple and serve.

Try this comforting Apple Crumble with a crunchy, nutty topping from Food Network.

Apple Crumble

apples

lemon, juiced

all-purpose flour

cinnamon

walnuts

oats

dark brown sugar

fine salt

(1 stick) cold butter, cut into small pieces

Vanilla ice cream, for serving, optional

Position an oven rack in the center of the oven and preheat to 350 degrees F.

Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream.

I have made this recipe dozens of times and everybody loves it! I've used a variety of apples and find that a mixture of granny smiths and golden delicious are the best. The crumble is slightly dry, so I drizzle each serving with a caramel ice cream topping before a scoop of the vanilla ice cream. I've also made this in a pie crust for a crumble topped apple pie. This is best eaten the day of because the crumble will soften from the juices of the apples the longer it sits. 

Great I just add half of a butter stick more to the crumble and it was perfect :) and I use only 3 apples 

I have been making this dessert for years and Granny Smiths are my favorite for it. Here is a hint: make double or triple of the topping and put the extra in a Ziploc bag and store in the freezer . Then you can make another super fast. Sometimes I make berry crumble. 

Extremely good! I loved it since the moment it started to bake, it had a heavenly smell. I made it with frozen blueberries instead of walnuts because of a recipe I had seen earlier and it was just as great.

excellent apple crumble! i followed the recipe on the crumble amount, however i used 7-8 large granny smith apples, it turned out wonderful, the apples were melting and crumble was crispy, even the next day. i used pecans instead of walnuts, and what can i say everyone loved it.

Delicious! I used 3 lbs. of Braeburns from the farmer's market, cut the sugar for the apples in half, and made the topping as written, using both walnuts and pecans. I had to actively restrain myself from eating the whole pan. Next time I'll use 4 lbs. of apples, because I love apples, and use less flour for the topping, as others have suggested. Thanks for such a great recipe! I'm hanging on to this one.

EASY PREPARATION!!! LEFT OUT THE SUGAR WITH THE APPLES, AND ONLY USED THE BROWN SUGAR IN THE CRUMB MIX...DELICIOUS!!!!!!!!! NOT TOO SWEET.  YOU CAN USE IT WITH ICE CREAM, LAYERED GREEK YOGURT BREAKFAST/DESSERT, OR JUST PLAIN BY ITSELF!

WAY TO GO!!!!!!!!!!!! 

Had better. My apples turned out mushy, crumble was dry, and everything lacked flavor. 

I'm kind of shocked by the positive reviews on this recipe. It was very dry. I had to add extra water to make any liquid at all. In the end the texture was part dried-out apples, part mealy oat/flour topping. The flavor was ok, but I was so disappointed with the texture that I'm not making this recipe again.

Excellent apple crumble! It still tastes good if you cut the amount of sugar a little bit as well!

https://www.foodnetwork.com/videos/quick-apple-crumble-67780

If you are looking for a light dessert, try this easy apple recipe.

Quick Apple Crumble

Almond Citrus Olive Oil Cake

baking powder

orange zest

lemon zest

milk

olive oil

toasted,

Powdered sugar, for sifting

orange peel

orange blossom water, optional

oranges, segmented

pink grapefruits, segmented

To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.

Cut the cake into wedges and spoon the citrus compote alongside.

Made two of these today to give away as gifts. I made a tester cake so I would be able to taste it, as this was the first time making or tasting this. This is really tasty. The citrus flavor is very subtle. Even after making this with citrus infused extra virgin olive oil and using more orange zest than originally called for, it was still very subtle. I, however, did not make the citrus compote and it was still delicious.

Yummy! I don't like super sweet desserts and I had some lemon and orange olive oil i needed to use, so this was perfect. I didn't have almonds so I threw in a handful of toasted unsweetened coconut (I know it's not Italian! and it was good. Added a little texture. I also baked 15 minutes longer but maybe should have just gone with 10. It ended up a little dry around the edges. And finally, I made a confectioner sugar glaze with clementine juice and a tad of almond extract. Not a lot, just enough to drizzle on top.

Oh and another tip, when it comes to integrating the olive oil into the cake, treat it like a homemade mayonnaise and take Anne Burrell as an example: very slowly drizzle the olive oil into the fluffy egg mixture. This way you get an emulsion, so no pool of oil on the surface of the egg mixture just a very smooth batter and a very fluffy moist cake to boot!
I would recommend this cake to anyone, I am even going to try it as a birthday cake, possibly with a grapefruit frosting! Giada your desserts are always spectacular! Keep them coming! 


This is great recipe! I didn’t do the compote, but cooked some various citrus in sugar and water to eat with it. It was really great because it wasn’t too sweet. It was also really moist and nice inside. Overall no complaints

Amazing cake, the best olive oil cake I have ever tried. The first time I baked it it came out a little dry it may be because I left it too long. The second time I tried it as a last minute substitute as Easter cake as my original cake didn't pan out and I had only salted butter. I made a few adjustments, I added an extra egg yolk because I was using medium eggs, I did not have any milk so I used fat free yogurt which I added alternating with the flour and finally I only had whole almonds so I omitted the flaked almonds but added whole toasted almonds to the finished cake ( I used icing sugar mixed with a little amaretto liqueur to 'glue' them) and finally dusted with icing sugar. Everyone raved about the cake and it was gone within seconds!! 
To anyone worried about the cake drying out maybe substitute yogurt/sour cream for the whole milk and use the best quality extra virgin olive oil you can afford you will not be disappointed!!

Wow. So delicious, not to sweet, moist and fruity! Best cake I have baked so far, for sure. It just has this amazing flavor thats hard to describe. Definitely baking this again. Fruit compote is awesome. Just the perfect side to this gorgeous cake, it brought out every fruity undertone the cake had: amazing combo! Oh and I added a pinch of salt to the compote, just taking Alton's tip about grapefruits, but all the credit still goes to Giada!

I baked the cake in an 8" pan as directed because although previous reviews warned overflows I like to follow the original recipe for the first bake. Well I did not have any over-flows, however I would suggest splitting the batter between two 8" pans and adjusting bake time accordingly, as my cake cooked perfect and moist in the center but the outer portion was slightly overdone. Not a major issue at all, and definitely an easy fix that is not worth loosing a star for. Happy Baking! Thanks Giada!


I saw this made on Lidia ‘s show but she doesn’t give quantities . So I tried Giada’s site and saw this recipe.  The only difference I made was to,separate the eggs,and beat the whites till stiff, then folded them in before baking the cake. Really light and moist. Just sprinkled 10xx sugar on it and served with fresh berries and whipped cream on the side. Excellent - not too sweet. I recommend it!

I made this cake yesterday and the flavor was great but it came out too dry.  When I made the batter it was enough for two 8 inch cake pans.  I used the zest and juice of one whole lemon and did not have an orange so used tangerine.  I also chopped up and toasted almonds into the batter.  I frosted the cake with a lemon buttercream frosting and topped that with toasted crushed almonds.  The flavor was great but very dry.

I think we missed the part where she adds the olive oil and milk to the batter, in the video. Odd

https://www.foodnetwork.com/videos/almond-citrus-olive-oil-cake-0177961

Giada serves her Almond Citrus Olive Oil Cake with a fresh fruit compote.

We were pleasantly surprised to find that star fruit tastes a lot like apple in this star-studded cake. So we drifted toward warm fall spices like cinnamon, nutmeg and allspice. The tropical fruit is packed with fiber and vitamin C, not to mention making the cake a conversation starter!

Star Fruit Upside-Down Cake

unsalted butter,

brown sugar

lemon

pecans

whole wheat pastry flour

baking soda

nutmeg

allspice

(8 tablespoons) unsalted butter,

low-fat yogurt

Food Network Kitchen's Star Fruit Upside-Down Cake, as seen on Food Network.

Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.

For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.

For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.

Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.

Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.

Loved it!  I used regular whole wheat flour and dark brown sugar only because that's what was on hand.<div>Almost gives the taste of gingerbread.  Very good.</div>

Love this idea. Add some cherries and blueberries and you have a great cake for a July 4th party.

Parchment paper on the bottom of the pan, first?

Chicken Waldorf Salad

apple, unpeeled, chopped

chicken (about 1 large breast)

grapes,

celery,

golden raisins

walnuts,

yogurt (preferably Greek non-fat)

mayonnaise

orange (about 1/4 cup)

Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Why do people review recipes but "tweaked" the original recipe into their own. It's would be nice to hear from people who did not alter the recipe. Most people do not care to hear about what you did to suit your own palate. I can understand adding onion for a little more flavor. But completely altering someone recipe into their own is an unnecessary review. 

Terrific! I poached the chicken breasts. In the poaching water I added 1/1 a yellow onion, a bay leaf a couple of peppercorns and a bit of salt. After poaching I let them cool and followed the rest of the recipe to the letter. My family loved it.

Absolutely scrumptious! My version involved tweaking it via including dried cherries to accompany &amp; complement the golden raisins, in addition to using ready-made chopped packaged walnuts instead of preparing my own, along with freshly squeezed lemon for the body of the salad and orange for the dressing. Garnished with the remaining flesh of the orange that was leftover after the squeeze. The results were outstanding! I was so impressed that I couldn't wait to share...thus ran a plate featuring this, my new all-time-favorite Chicken Waldorf recipe, gracing the top of a bed of micro super-greens: baby arugula, red &amp; green swiss chard, tat soi &amp; spinach. Ingredients were highly compatible and conducive toward providing a light and tasty meal. Exquisite! I rate it a two-forks-up !!!!!!!

This recipe is simple and delicious. I used reduced fat sour cream instead of yogurt because that's what I had in my fridge. 


Great flavor....had to tweak based on what I had on hand.   Miracle Whip instead of Mayo; Greek yogurt with pineapple at bottom omitting as much fruit as possible; no grapes available;  lemon chicken from previous night dinner; pecans and walnuts; regular raisins not golden....pure delish

This salad was PERFECT as is! Made it exactly as recipe stated and it was wonderful! Everyone just ate this up on some bagels and crackers! Must make. Very simple full of flavor! Will be making a lot!!

This is a flavorful,delicious chicken salad. I used a rotisserie chicken,pecans instead of walnuts and dried cranberries. You can make substitutions with this recipe and it’s still delicious!

I made minor modification on the recipe by using leftover rotisserie chicken breast, a combination of Chinese Fuji apples for some sweetnes &amp; Granny Smith apples for tartness, roasted &amp; salted cashew nuts instead of walnuts, red &amp; green seedless grapes, Sultana raisins &amp; some dried cranberries. My family loved it !!!.

Loved this recipe. Made it awhile back per directions. Knowing me, I used rotisserie chicken. Delish! My favorite chicken salad!

Skillet Apple Crisp

unsalted butter

Granny Smith apples,

kosher salt

cornstarch

vanilla

Vanilla ice cream,

For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.

For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.

Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.

This sounds so much like my Mom's recipe, which I have unfortunately misplaced!  I only have a 12" cast iron skillet and I just need some help with ingredient amounts for this large of a pan.  The way my family loves crisps with ice cream, an 8" pan would just be an appetizer, lol.  I know this isn't a review of this particular recipe, but everything that Ree Drummond makes looks so good and reminds me of how my Mom and Grandma used to cook.  So many of her recipes bring back such fond memories and a comforting family feeling.

This is so yummy. I made 2 sets, one w/ the exact recipe and the second one modified it by adding 1/2 cup oatmeal and used 2 different apples which turned out more crunchy and there’s no difference on the apple taste. Served it w/ vanilla ice cream and my family enjoyed it. Thank you for sharing this recipe.

Ree, Ree, Ree~<br /><br />Thank you for sharing so many wonderful recipes - including your chicken rice soup, and this apple crisp - both of which we made this cold afternoon in Michigan. So simple, yet so tasty, and we had enough of both to share with neighbors!<br /><br />May God bless you and your family this CHRISTmas, and always!<br />

This is my mother's recipe too.  Today, people are always adding oatmeal to the topping.  NO OATMEAL!  That makes the topping chewy not crispy.  This is great.<br />

This is another great recipe from Ree! It’s very warm and cozy, and it’s great for a cold day. My family absolutely loved it, and I certainly did, too. I would definitely recommend this to anyone who wants a treat!

In the oven now.  I did taste it.  Very very good!  I used apples on hand.   Put in 10" cast iron.   I'm like Ree, I only have cast iron.  Followed directions with the additional cinnamon and nutmeg.   Husband loves apple pie and crisp.  This is far easier then pie.  Want to make puff pastry apple recipe.  

We, my husband and I watch your show and have tried several recipes. This Skillet Apple Crisp it delicious and a keep. Did nor add ginger because I do not like ginger but we love theis crisp! We give it 5 stars pay no attention to the stars rating it set on 3 but we give it a 5 STARS!

Super simple, delicious dessert. I thought the first step of sautéing the apples in butter added more flavor to the apples and gave a more tender result. The crisp "crisped" up after it was removed from the oven and cooled slightly. Perfect!

If you like buttery, sweet fruity desserts this is the perfect Apple Crisp!  The salt in both the apples and the topping and the lemon juice in the filling do a nice job of keeping the crisp from being overly sweet.  I did miss the oatmeal in the topping that was part of my old apple crisp recipe, but that's because I find oatmeal hard to resist.  Only adjustment I would definitely make to this recipe is more cinnamon in the topping...I would change this from 1/2 teas. to 3/4 teas.  While's there's a cinnamon flavor as the recipe is written, it's not strong enough for my personal taste.  Overall, excellent recipe from Ree Drummond...as usual!  P.S. I made this for company coming for dinner tonight and it's already half gone!!<br />

It's apple season! Yay! That can only mean one thing......try new recipes! <div>I made this last night. Following the recipe exactly. </div><div>First I'm wondering why starting things on the stove top? I've made similar recipes before, but this was a first. Not sure if this is a necessary step. </div><div>The flavor and consistency of the apples was very nice. The recipe was easy to execute. The crumb topping was where it could use improvement. At 30 minutes it wasn't crisp. I moved to the top shelf and continued to bake an additional 15 minutes. The topping was just ok. Really never formed the crisp I was hoping for. Would use the apple portion of the recipe but swap the crumble for an alternative. </div>

https://www.foodnetwork.com/videos/rees-skillet-apple-crisp-0258490

Ree bakes her Skillet Apple Crisp and serves it with vanilla ice cream.

Ree's Skillet Apple Crisp

Cinnamon Bun Apple Pie

14.5-ounce box refrigerated pie dough

All-purpose flour,

apples,

vanilla extract

egg,

confectioners' sugar

Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.

Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.

Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.

Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.

Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

This pie is a show stopper!  When people see it they can't wait to dig in.

I've made this pie twice now, the first time i followed the recipe to the T. It was tasty, but it took so much rolling and squesshing of the cinnamon buns to get to 10in.   The second time I used two rolls of the dough, which allowed me not to distort and thin the top out too much. 

I also added a 1/8th of a teaspoon of nutmeg to the apples to help round the flavor profile

I've made this twice now.  The first time I'd forgotten lemons at the market and substituted a little OJ that I'd had in the fridge.  I scooped the apple mixture with a slotted spoon and left almost all of the liquid behind.  It turned out so good that my Dad requested it again this weekend.  This time I used the juice of one lemon as called for in the recipe.  It did turn out a little runny.  It could have been because I didn't wait for it to properly cool before I cut into it.  Also, this time I made my own pie crust (Ina Garten's Perfect Pie Crust) and it was well worth the effort.  This pie was fun to make!  I think I preferred the OJ over the lemon juice.  I may try it again with lemon juice, only using much less.  Thank you FoodNetwork for helping me look like a Super Star in the kitchen!!

I wish I could include a picture of this beauty after making it--I posted it to Instagram and immediately got likes :D This was the first time I made it--my mother-in-law worked on it with my stepson for Thanksgiving, so I had the benefit of knowing to roll out the cinnamon bun top layer so thin that they would spread apart and cover the apples. Too much lemon juice--like other reviewers, I had to "drain" my pie too, but that could also be due to me not being able to wait for it to cool to eat it. In regards to the crust, I didn't like the "papery" taste of store bought dough, so I used another recipe to make the bottom layer, and only used the store bought for the cinnamon buns. PERFECT. 

I made this for my parents and I didn't get to have a piece but I was told that the bottom crust wasn't fully cooked; might be my oven.  There was enough pie crust for the top and I believe the other reviewer might not have rolled out the crust.  You have to use your rolling pin to flatten the top crust.  The pie looked just like the picture in the magazine.  Anyway, my elderly parents ate the whole pie in 2 days so it must have been good!

This really does turn out a good looking pie.  I agree with the need for flour in the filling.  I added two Tbsp on instinct, and it wasn't quite enough.  I ended up "draining" the pie after it had cooled a little by pouring some of the liquid out.  It was a mess to cut and serve warm, but the flavor was fantastic.  The lemon juice amount was fine for me.  There was enough sugar elsewhere in the recipe to balance it out.  It might be one of those things you have to adjust based on the kind of apples you are using.  

Anyway, this was a bit time-consuming to pull together, but not difficult.  If you are so inclined, consider adding a little bourbon to the filling and/or the glaze.  I did, and loved it.

My sister and I were so excited to try this recipe - based on the crust alone, which might account for not seeing the flaws in the filling. First of all, the crust isn't the easiest thing to accomplish, but just be patient, crimping the cinnamon roll pieces back together as you go. We did, a lot, and eventually it came together and baked up beautifully. The problem is their directions for the filling. There's too much lemon juice (scale it back to two tablespoons, maybe, or none at all even, some recipes don't bother), and you need some flour in the mixture, at least two tablespoons, but some recipes call for one quarter cup. When we cut into our beautiful, gorgeous top crust, it turned out that the pie was completely full of liquid and the apples hadn't fully cooked after 50 minutes. I felt something was off about the recipe, but we were excited to make that top crust - which was sinfully delicious! We'll make it again, but with different filling directions.

I made the Cinnamon Bun Apple Pie because I was impressed just by the looks of Top Crest alone. It worked out well but I made my own<div>crusts. I only use Golden Delicious apples and no lemon juice. To avoid a watery pie I add to sliced apples half cup sugar, half cup flour blended with one half tsp cinnamon, then fold this into apples. I did follow the directions for top crest except I only used 3/4 teaspoon of cinnamon. Once you apply top crust brush with ice water and dust lightly with sugar.<span> </span></div><div><span>Cover crust with foil and bake for </span></div><div><span>one hour and cover pie with foil for the last ten minutes.  Thx! Pie Man</span></div>

Please update this recipe and include video.<div>It is delish with or without raisins.</div>

There's no way you can do this with just one box of pie dough. Making the cinnamon bun toppers with just one dough round got me about half of what was needed to completely cover the pie. I just ended up making a perimeter, leaving the middle open, then covering with foil to bake to prevent the apples in the center from burning. It was easy enough to make, I'll be making the adjustment the next time I try this.

This is a pie made in Southern, Wis., by a company called the Elegant Farmer. It's owned by Dan and Karen, and she found the recipe in Texas. They've been making them for about 20 years, selling them at their general store and bakery near their farm where they have pick-your-own-apples and pumpkins. They also sell all over the country, including Texas, so the pie has gone full circle. The apples they use in their pies come from Michigan and the crust is not your typical pie dough — it's sort of cookie-like but has lard in it (except the version they make for Whole Foods, which uses vegetable shortening). The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicy. Once the apples are cooked, a circle is cut out of the bag on top to let the crust brown for a few minutes and get crisp. It's then sold right in the grease stained brown paper bag!

Apple Pie Baked in a Bag

water

Granny Smith apples, peeled,

lemon juice

Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly¿it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.

On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.

Arrange a rack in the center of the oven and preheat to 375 degrees F.

Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.

Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.

Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.

Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

I made my own bottom pie crust using Anne Burrell's pie dough recipe.  Top crust was about 1/2 tube of Pillsbury Sugar Cookie dough rolled out to 1/8 inch. Used suggestion of upping the amount of cinamon to about 1 tsp.  5-6 Granny Apples.  Tossed and let sit for 5-10 minutes -- stirring every now and then.  Hard to find non-recycled paper bag. Used brown paper wrapping paper and stapled all open sides. Great results and apples cooked just right.  Will make again and again.

This is NOT the recipe used on the show.  There were two types of crust and the top was put on very differently.

Hey, someone who worked for Elegant Farmer left their employ and began making the pies. Here is the recipe, and please pass it on. Watch the video on Youtube of Bobby Flay's Throw-down with the Elegant Farmer's, Dan Schell and Jon Bauer. Follow that, pay attention to what they are saying and take a look at this. https://www.orlandosentinel.com/features/os-xpm-2013-01-30-os-thot-4rivers-brown-bag-apple-pies-20130116-story.html

My Mom made better APPLE Pie than this.  So I am spoiled.

Okay...here is the trick to good crust 
DO NOT USE WATER instead use cold Apple Jack liquor or Apple Brandy as moisture of alcohol will disappear better than water, which then makes for a flakier crust. 
UNSALTED BUTTER also necessary as SALT makes crust tough, only use a pinch of salt, though LARD is better than butter for the old school style of pie crust. 

I believe this recipe is excellent for a good way to make a tasty pie, as a good result was achieved by us. 
You cannot argue with success. But it is too bad that the recipe here has cornstarch instead of the tapioca flour/starch that is truly used in Elegant Farmer pies as seen in throw down with Bobby Flay. I bet the secret ingredient in the pie crust of that video is where the cornstarch is supposed to go in, rather than the filling. 

I did find Idared Apples mentioned in Throw Down at my visit to Kimmel Orchard in Nebraska City last week, but will be trying again with above the simple apples grown on daughter's tree.

This apple pie in the bag recipe is soooo awesome!  I have been looking online for this recipe for years now so I'm so glad that Dan and Karen shared their recipe with the Food Network.  I haven't yet looked for the recipe here but I'm also VERY interested in making the apple pie in the bag with CARAMEL which is simply incredible like the plain apple pie in the bag but it really sends you out of this world with all of those great flavors going on in that incredible crust!!  Maybe Food Network can get this recipe if it is not yet listed here (but hopefully it is!!  =    I am going to use Honeycrisp apples as we do so love them!

I love this pie. My husband thought I was losing my mind using a bag. My family has a Apple pie making contest every year and I'm going to use this recipe.

this is the only pie crust i use now! this recipe tastes better than the original!!! i will always love elegent farmer, but i love being able to make their pies at home.

absolute favorite! i made it when i was in college and now this is a must when we have our roommate reunions!!
i make the filling the night before also, that way the apple is fully soaked with the cinnamon, sugar, and the juice itself :)
and yes i do agree with the head chef, vanilla ice cream yummy!!

It's apple picking season again and time for Mama to bake some Delicious Apple Pies. I changed the recipe just a little by using 2 different types of apples. AWESOME!! Taste the difference!! I also make some home-made Vanilla Ice Cream and add a scoop on everyone's plate!! Now that's a Special Treat and probably better than the Elegant Farmers. Try it Today and post how it turned out. 
 

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