apple pie recipes: 2009

Thursday, December 24, 2009

What is your best homemade apple pie recipe?

Crust: 2/3- 3/4 cup shortening. 2 cups sifted flour. 1-2 teaspoons salt. 1/4 water. Mix flour and salt. Remove 1/3 cup of this mixture and mix in a small bowl with water. Set aside. Cut shortening in with flour until mixture has a crumbled texture roughly the size of peas. Add water/flour mixture and blend until tacky to touch. Do not over knead the dough. Wrap in plasticwrap and refrigerate. Peel, core and slice 5-6 Granny Smith apples. Mix 1 %26amp; 1/2 cup sugar with 1-2 tablespoons cinnamon (or to taste), and 2 tablespoons flour. Add to apples and thoroughly coat. Split dough in half and roll out on wax paper or pastry cloth. Make sure dough is wider than pie pan. Fold the paper or cloth in half and gently remove one side from the dough. Place exposed side of dough in pie pan, keeping the straight edge aligned in the middle of the pan and gently remove remaining paper/cloth. Form dough to the contour of the pie pan. Add apple/cinnamon mixture and dot top of apple mound with several slices of butter. Place other half of dough on top, then seal and flute the edges. Brush a thin layer of milk or cream onto top crust, and cut a center hole (to let out steam and pressure). You may want to cover the edges with a thin strip of foil to prevent burning, as well as line bottom of oven with foil to prevent any spillage. Bake at 375 degrees for 30-35 minutes (check after 25 minutes). Pie is done when crust is golden brown and apples are translucent with a thick, oozing glaze. Bon appetitWhat is your best homemade apple pie recipe?
Recipe for 9'; Double Crust Pie Crust (The Best Ever Pie Crust Recipe makes enough for 4 single crusts or 2 double crust pies. Divide the recipe in half or freeze the extra crusts.)

6 cups Granny Smith apple slices, peeled and cored

1 teaspoon lemon juice

3/4 cup sugar

1/2 cup brown sugar

1/2 cup flour

1/2 - 3/4 teaspoon cinnamon or nutmeg to taste

2 Tablespoons cold butter, cut in small pieces

1 Tablespoon milk or cream for brushing the top crust

1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crustWhat is your best homemade apple pie recipe?
Dutch Apple Pie

1 pie pastry

5 cups of cubed apples

1 tbsp of butter

1/4 cup white sugar

1 tsp cinnamon

1/4 cup brown sugar

Mix above ingredients together and place in pie shell. In a sep bowl, mix the follwing until crumbly

2/3 cup butter, softened

1/4 cup flour

1/4 cup white sugar

1/4 brown sugar

Sprinkle over pie and bake at 350 for 50 min or until golden brown and bubbly. Enjoy
In the Big Apple Pie Debate are you a cinnamon person or a nutmeg person?

I am a cinnamon person myself and have used just cinnamon in this recipe.

Because I know there are a lot of nutmeg lovers out there, I have adjusted the recipe to use either a mix of cinnamon and nutmeg or just nutmeg, for the real nutmeg fans.

Either way, there really is nothing quite like warm apple pie, fresh out of the oven is there?

1 double pie crust recipe

5 to 6 cups apples, peeled and thinly sliced

1/2 to 3/4 cup sugar (to your taste and depends on the sweetness of the apples)

3 tablespoons flour

1 teaspoon cinnamon

dash salt

2 tablespoons cold butter

Preheat the oven to 425潞F.

Lay 1/2 the pastry, rolled out to about 1/8'; thickness, in the bottom of the pie pan and press it in gently to lay flat in the pan. Leave the excess crust hanging over the edges for now.

Place peeled, sliced apples in a bowl. Mix together the sugar, flour, salt and cinnamon. Pour over sliced apples and mix. Fill the pie pan with the apples and pat down with a spoon. Dot the filling with pieces of butter.

Moisten the lip of the pie pan with water. Place the top layer of rolled out crust over the filling, making sure crust reaches outer edges of the pie pan all around. Seal the edge and flute all around (see notes below for how to flute a pie edge).

Take a fork and prick the pie top in several places to create vents for steam to escape. Bake for 50 minutes, until pastry is golden and the filling is bubbling through the vents.

Let cool a bit before cutting to allow the filling to settle.

Makes 1 - 9'; pie.

Enjoy.
Ingredients:

1 Apple

1 Pie

Method:

Place apple in pie.

Use apple pie for desired use.
http://www.cooking-mexican-recipes.com/a鈥?/a> TRY THIS ONE IS DELICIOUS AND HAS PICTURES AND EVERYTHING EASY TO MAKE

I'm looking for a certain apple pie recipe.?

I made it last year and it was great, but lost the recipe! :( It's a double crust apple pie but the thing that makes it different is while you are making the filling you put red hots in it!!! It's delicious. If anybody knows the recipe or something similar let me know!I'm looking for a certain apple pie recipe.?
Go to foodnetwork.com. It is there.I'm looking for a certain apple pie recipe.?
Apple Pie

2 crusts

apples (enough for whatever size pie you want to make)

red hot cinnamon candies

1 c. sugar

1 Tbsp. flour

pat butter

Have crusts ready. Pare apples. Mix apples with a cup sugar. Mix flour and butter, sprinkle with a handful of redhots over the top of the apples. Put the top crust on. Sprinkle a little sugar on the top crust. Bake at 425 degrees for 35 minutes or until done.
I know exactly the pie you're referring to...I make it every year for the holidays. I've looked at the Food Networks recipe...doesn't look right. Here's our family recipe for the pie you want to make:

3/4 c of sugar

1 t cinnamon

1/4 t allspice

1/4 t nutmeg

1 T flour

8 large apples (granny smith)

1 T lemon juice

red hots (I usally use 1 bag)

You can find a regular crust recipe anywhere, but that's the filling. Have a happy holiday and enjoy.

Looking for the apple pie recipe with crust that had sour cream instead of shortening. Woman's world '03-'04

the apple pie was on the front cover of woman's world magazine in the fall of 2003 or 2004. It used the food processor to mix the pie crust.Looking for the apple pie recipe with crust that had sour cream instead of shortening. Woman's world '03-'04
First take a look at this options:

http://www.google.ca/search?sourceid=nav鈥?/a>

and then these ones:

http://www.google.ca/search?sourceid=nav鈥?/a>Looking for the apple pie recipe with crust that had sour cream instead of shortening. Woman's world '03-'04
Ingredients

6 tablespoons sour cream

2 tablespoons ice water

1 teaspoon sugar

3/4 teaspoon salt

2 1/4 cups all-purpose flour

1/4 cup cake flour

1/2 cup chilled butter, cut into bits

1/2 cup chilled Crisco, cut into bits

Directions

*Combine sour cream, water, sugar and salt in small bowl.

*Combine both flours in large bowl.

*Cut in butter and shortening with fingers until it resembles coarse meal.

*Add sour cream and stir just until dough forms.

*Turn out onto lightly-floured surface.

*Divide in half.

*Form each half into ball and flatten into disk.

*Wrap each disk in plastic.

*Refrigerate 1 hour.

* (can be prepared up to 1 month ahead and frozen. Defrost before using.).

Why my cat is bleeding inside her ears

Looking for an apple pie recipe?

Apple Pie

Recipe Summary

Difficulty: Medium

Prep Time: 35 minutes

Inactive Prep Time: 2 hours

Cook Time: 45 minutes

Yield: 6 servings

6 to 8 Granny Smith apples, peeled, cored, and thinly sliced

1/4 lemon, juiced

1/3 cup sugar

2 tablespoons butter

1 recipe pie pastry, recipe follows

Preheat the oven to 400 degrees F.

Combine the apples, lemon juice, and sugar in a mixing bowl and set aside.

Divide the dough and roll half the piecrust out thinly and cover the bottom of a pie tin. Mound the apple mixture over the crust. Dot the apples with butter. Roll the rest of the dough out thinly and arrange over top of apples. Cut a hole in the top of the dough to vent. Bake until the pastry is golden brown.

Pie Pastry:

2 sticks unsalted butter, cold

2 1/4 cups pastry flour

1/3 cup sugar

1/4 teaspoon salt

1/4 teaspoon baking powder

5 to 6 tablespoons ice water

1 teaspoon cider vinegar

Divide the butter into 2 parts, about 2/3 to 1/3. Cut butter into 1/4-inch cubes and wrap in plastic wrap. Freeze smaller portion for at least 30 minutes. Refrigerate larger portion of butter.

Place the flour, sugar, salt, and baking powder into a freezer bag and freeze for at least 30 minutes.

After 30 minutes, place the flour mixture into a food processor fitted with the metal blade and process for a few seconds to combine. Add the larger amount of butter cubes to the flour and process for about 20 seconds, until mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas.

Add 5 tablespoons of ice water and the vinegar and pulse 6 times. Pinch some of the mixture between your fingers. If it doesn't hold together, add 1 more tablespoon of ice water and pulse 3 times. Repeat if necessary. Remove mixture to a large mixing bowl and knead. Refrigerate until ready to use.Looking for an apple pie recipe?
Peel 10 different apples; granny smith, washington, etc. whatever kind that you like.

Slice the apple in half. Cut the half in four pieces. Cut seed/core out. Use 2 tbs of lemon juice over apples.

Boil a large pot of water. Add a dash of salt and about 1 cup of rum.

When you add apples to pot, turn temp down to low, simmer apples with lid on top. Check apples, should be softened 10-20 mins. Drain apples in pasta strainer, allow to cool for 15 mins.

Place cooked apples in a large bowl,1 cup of sugar, 1/2 tbs of cinnamon, dash of salt, 1 tbs of lemon zest (skin of the lemon, they have it at the grocery store in spice isle.)

and mix thoroughly.

If you don't have a pie crust recipe, store bought is fine.

Place apple mixture into pie dish; make sure to layer apples. Cut 2 tbs of butter into cubes and place over apples before you put top crust. Cut slits into the top of the crust if you are going to completely cover pie.

Bake at 350 degrees or whatever the pie crust recipe tells you, until crust is a light golden brown; approx; 30-45 mins.Looking for an apple pie recipe?
Apple Pie Cheesecake With Warm Caramel Sauce:

Just like eating a caramel apple . . . gourmet style. Prep: 32 min., Cook: 1 hr., 15 min., Other: 8 hrs.

18 honey graham cracker sheets

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1/2 cup butter, melted

3 (8-ounce) packages cream cheese, softened

1 cup sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3 large eggs

1 (8-ounce) container sour cream

1/2 teaspoon vanilla extract

1 (21-ounce) can apple pie filling

1/2 cup raisins

Caramel Sauce

Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.

Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.

Bake at 325掳 for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.

Yield: Makes 16 servings
INGREDIENTS:

1 1/2 cups all-purpose flour

1/2 cup vegetable oil

2 tablespoons cold milk

1 1/2 teaspoons white sugar

1 teaspoon salt

6 Fuji apples, cored and sliced

3/4 cup white sugar

3 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup all-purpose flour

1/2 cup white sugar

1/2 cup butter

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.

To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.

To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.

Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.
One bottom pie crust. frozen with it's own tin are the easiest

4-5 large apples, peeled cored and roughly chopped

3 tablespoons of butter

2 tablespoons of flour

3 tablespoons of honey

dust apples with flour and place in tin with crust. cut pats of butter into small pieces evenly over apples and drizzle with honey

topping

2/3 cup of rolled oats not steel cut

2/3 cup of brown sugar

2/3 cup of butter

2/3 cup of flour

mix all until it looks crumbly, put on top of pie and bake at 350 degrees for one hour. Place pie on top of foil lined cookies sheet in case of spills

buy organic, eat organic, poop organic
AS U MAY OR MAY NOT KNOW GRANNY SMITHS ARE THE SWEETEST APPLES AND MAKE THE BEST AMERICAN APPLE PIE

Granny Smith Apple Pie

Ingredients

6 Granny Smith apples, cored and cut into slices

20 ml lemon juice

1/2 cup sugar

2/3 cup brown sugar

1/3 cup flour

1 tsp cinnamon

1/4 tsp ground nutmeg

1 9-inch deep dish piecrust

1 regular 9-inch piecrust to use as the top crust

Method:

You can peel the apples if you wish but it is not necessary. Combine apples and lemon juice in a bowl and toss. Combine sugars, flour, cinnamon and nutmeg and sprinkle over apples, then stir to coat. Place apples in the deep dish piecrust, top with remaining piecrust and crimp along the edges. Sprinkle with sugar and cut several slits in the crust to vent. Bake at 425 degrees for 20 minutes, then reduce heat to 350 degrees and bake for 30 minutes.

I HOPE U ENJOY THE GRANNY SMITH PIE AS MUCH AS I DO
Traditional Apple Pie

Recipe courtesy Sandi Anderson

Recipe Summary

Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 6 servings

User Rating:

2 cups all-purpose flour

1 teaspoon salt

3/4 cup shortening (recommended: Crisco)

Ice water

Filling, recipe follows

Serving suggestion: warm with vanilla ice-cream

Preheat oven to 375 degrees F.

In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.

Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.

Filling:

1/2 cup to 1 cup all-purpose flour

6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans)

1 cup white sugar

1 cup brown sugar

1 teaspoon cinnamon

2 tablespoons butter

In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated.

Yield: 4 to 6 servings

Episode#: TU1A03

The Ultimate Caramel Apple Pie

Recipe courtesy Tyler Florence

Recipe Summary

Difficulty: Medium

Prep Time: 1 hour 20 minutes

Cook Time: 50 minutes

Yield: 4 to 6 servings

User Rating:

3 cups all-purpose flour

Pinch salt

3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks

2 eggs separated, (yolks for the pastry, whites for the glaze)

3 tablespoons ice water, plus more if needed

Caramel Apples:

1 cup sugar, plus 1/4 cup for the top

3 tablespoons water

1/4 cup heavy cream

1/2 cup red wine

1/2 vanilla bean, split and scraped

1 lemon, halved

8 apples (recommended: Granny Smith and Gala)

1 tablespoon flour

1 cinnamon stick, freshly grated

1/4 cup unsalted butter

Preheat oven to 350 degrees F.

To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the 2 egg yolks and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.

While the dough is resting, prepare the filling.

To make the caramel sauce: place the sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.

Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.

Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out. Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly.

Preheat the oven to 350 degrees F.

Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.

Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.

Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.

Episode#: TU1A03

Tarte Tatin

Recipe courtesy Patrick Laget

Recipe Summary

Difficulty: Expert

Prep Time: 30 minutes

Inactive Prep Time: 1 minute

Cook Time: 1 hour

Yield: 6 servings

User Rating:

1 stick unsalted butter

1 egg, lightly beaten

2 tablespoons cold water

1 pinch salt

1 2/3 cups plain all-purpose flour, sifted

Caramel Apple Filling:

1/2 stick unsalted butter

3/4 cup sugar

10 apples (recommended: Granny Smiths or Reine de reinette)

2 tablespoons sugar, for sprinkling

Preheat oven to 400 degrees F.

To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic.

Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat.

Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.

Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.

Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.

Episode#: TU1A03
http://www.google.com/search?sourceid=na鈥?/a>

Has anyone ever tried to add cognac soaked raisins to an apple pie recipe?

i saw it in a martha stewart cook book and was wondering if it might be any good?Has anyone ever tried to add cognac soaked raisins to an apple pie recipe?
I did add dark rum (2 tablespoon) + cognac (1 tablespoon) soaked raisins + brown sugar + water to make a warm sauce and pour on vanilia ice-cream + apple pie, it was good.

I once put rum soaked raisins in my apple pie filling and it didn't taste rum that much, may be the cinnamon + lemon flavor were stronger. I also once put rum soaked raisins in cheese cake, it tasted goodHas anyone ever tried to add cognac soaked raisins to an apple pie recipe?
Thanks for the points. I stole my dad's cognac %26amp; my mom thought it was a good idea!!! Well, just 1 tablespoon, he never would find out! Report Abuse

yes and it is so yummyyyyyyyyyy!
no, but it sounds like it might be a good sauce to pour over the pie when served
My family loves rum soaked raisins on top of the apple pie after it cools, with whipped cream on top of them. Never could afford cognac for cooking. Merry Christmas!!!!!!!

Does any body have a simple deep dish apple pie recipe?

i don't like ';spicy'; apple pie just simple sweet yummy pie!maybe cina mon brown sugar? i hate cloves and all that kind of stuff!

PLEASE HELP! Y HONEY WANTS APPLE PIE AND I DON'T HAVE A CLUE!Does any body have a simple deep dish apple pie recipe?
Deep Dish Apple Pie

1 Basic pie crust

8 Sour apples; not Delicious

3/4 c Sugar; white or brown

1/4 ts Nutmeg

1/4 ts Cinnamon

1/4 ts Salt

1 tb Butter

2 ts Lemon juice

Lemon rind; a few gratings

Milk for glazing pie

Instructions:

Mix sugar, spices, lemon juice and rind. Place apples that have been

peeled, cored and sliced in a buttered deep baking dish. Dot mixture with

butter. Cover with pie crust Slice dashes in crust with a sharp knife and

brush crust with milk. Preheat oven to 450F. Bake on lower shelf for 10

minutes. Move to middle shelf and reduce heat to 350F. Bake 40 to 60

minutes. Serve hot with ice cream or hard sauce.Does any body have a simple deep dish apple pie recipe?
Ingredients:

2 cans (1 lb. size) apple pie filling

1/2 cup raisins

1 cup shredded sharp cheddar cheese

1 can (8 oz. size) refrigerated crescent dinner rolls

2 tablespoons sugar

1/4 teaspoon cinnamon

Directions:

Heat oven to 375F. Spoon pie filling into 12X8'; baking dish. Sprinkle with raisins %26amp; cheese. Unroll both halves of refrigerated dough into flat rectangular sheets. Fit to cover baking dish.

Combine sugar and cinnamon; sprinkle evenly over dough. Bake at 375F for 25 minutes. Top with cheese slices, if desired.
Pudding: Apple 'crump', variation of traditional apple pie

INGREDIENTS

鈥?100 g butter, at room temperature

鈥?100g sugar, granulated

鈥?4 heaped tablespoons organic plain flour

鈥?450 g Bramley apples

CUSTARD

鈥?300 ml full cream milk

鈥?30 ml single cream

鈥?1 vanilla pod

鈥?2 egg yolks at room temperature

鈥?1 tablespoon soft light brown sugar

鈥?1 teaspoon corn flour

PRE-HEAT THE OVEN TO 170 DEGREES CELSIUS

METHOD

1. For the crump topping, place the flour into an oven proof bowl and add the sugar and butter.

2. Transfer the bowl to the oven for 10-15 minutes until the butter has melted

3. For the filling, peel, core and slice apples, place in another ovenproof dish and put in oven for 5 minutes.

4. Remove the crump mixture from oven and stir the ingredients together and spread over the part cooked apples.

5. Place in oven at 170 degrees Celsius for 40 minutes.

6. For the custard, put the milk, cream and vanilla pod into small pan and bring to boil. Remove from heat, remove vanilla pod then add the sugar and stir for 30 seconds.

7. Add the corn flour to yolks. Whisking the egg yolk mixture continually, slowly add the vanilla, milk and cream mixture.

8. Pour the custard into a heat proof bowl, place over a bowl of boiling water, stirring with a spoon until it has thickened. Remove from heat and pour in jug.

9. Serve a spoonful of apple crump in a bowl and pour over the custard.

Pudding: Traditional Apple Pie with whipped cream

INGREDIENTS

THE FILLING

鈥?900 g of Bramley apples, (had they been in season at the filming John would have liked to have used his own apples which were Bascombe Mystery and Lanes Prince Alberts.)

鈥?Salted water (stop cut apples going brown)

鈥?2 tsp quince marmalade or to taste.

鈥?Lemon juice to taste

鈥?Caster sugar to taste for the filling and a little more to sprinkle over the pie and sweeten the cream.

(Quantities of quince marmalade, sugar and lemon juice will depend on the apples used so make sure you taste the filling before putting it in the pie. )

PASTRY

鈥?175g self raising flour

鈥?85g lard

鈥?85g block baking margarine

鈥?1/2 pint Sour milk (2-3 days in warm kitchen)

鈥?A pinch of Salt

鈥?陆 pint double cream

For best results all ingredients and equipment should be chilled in the fridge before use.

METHOD

1. For the filling, peel, core and chop the apples

2. Place in pan of salted water to prevent from turning brown until ready to use.

3. Drain the water put apples in pan over medium heat and add quince marmalade and part cook for about ten minutes.

4. Add the lemon juice and sugar to taste. Drain and set aside to cool.

5. To make the pastry, sieve the flour into a bowl and add the margarine, lard and salt. Cut the mixture with a knife until it combines then add about 1/3 a pint of soured milk until you have a dough. Do not use your hands. The dough should be elastic and not be too wet or too dry.

6. Dust the surface with flour and put on 2/3 of dough. Roll out the pastry into a rectangular shape. Fold in three by folding the ends into the middle. Turn the pastry 90 degrees and repeat the process twice more. Keep your rolling movements very light.

7. Roll out the pastry and line a greased pie plate. Cut off the trimmings and set aside for the lid.

8. Put the apple onto base leaving clear edge around and brush with sour milk.

9. For the lid, roll out the remaining pastry (not the trimmings) again. Fold in the ends and turn 90 degrees.

10. Cut margarine into small pieces and dot onto the pastry.

11. Roll out the trimmings and place on top of the rolled out dough. Dot more margarine on 2/3 of the pastry.

12. Fold the non-margarine dotted end into the middle then fold the other end over it. Turn and repeat with twice more.

13. Roll out and place on top of the pie. Cut a vent hole in pie and work around edges lifting and pinching them to seal joint. Glaze top with sour milk and sprinkle with sugar.

14. Place in oven for 20 to 25 minutes at 210 degrees Celsius until the pastry is a rich, golden brown. It is important not to under cook the pastry.

15. Whisk the double cream in mixer with some sugar to thicken for a few minutes

16. Cut a slice of the pie and serve with a dollop of sweetened whipped double cream.
Double recipe pie crust

About 3 lbs. Granny Smith apples (more if you eat them as you cut them, as I do.)

Sugar

Flour

Salt

Cinnamon

Unsalted butter

Confectioner's sugar

Start with a double pie crust recipe. Roll out a little more than half for the bottom crust.

Peel, core and slice (about 1/4 inch thick at the thick end) 6-8 cups Granny Smith apples.

Line a deep 9-10 inch straight-sided pan (we usually use a square pyrex dish) with the bottom crust.

Mix together separately 1 cup sugar, 2 tablespoons flour and a teaspoon of salt.

Put 1/2 the apples into the crust, cover with 1/2 the sugar mix, and sprinkle with cinnamon. Repeat.

Dot the top with butter.

Cover with top pie crust and seal. Poke a fork or the end of a sharp knife through the crust to let air out.

Bake at 425 degrees for 45 minutes. Check intermittently and if the edges of the crust are getting past medium brown, cover them with strips of foil.

Remove and cool.

I wasnt to try new apple pie recipe and I am anxious to make it tonight but will it still be ok tomorrow?

Will it get soggy if it sits in the fridge overnight? I have put store bought pies in the fridge overnight but they are obviously made different. Any info would be appreciated.

This is the recipe if that helps.... http://allrecipes.com/Recipe/Apple-Pie-b鈥?/a>I wasnt to try new apple pie recipe and I am anxious to make it tonight but will it still be ok tomorrow?
I dont refrigerate my fruit pies, the crust does get soggy. You can make it tonight, when it gets out of the oven cool it completely and just cover it with a towel, or if you do put it in a container, make sure it is completely cooled.I wasnt to try new apple pie recipe and I am anxious to make it tonight but will it still be ok tomorrow?
Should be fine. My mom makes all of her Thanksgiving pies one or two days ahead and they always taste great.

Good luck!!
Once you take it out of the oven put it on a cooling rack

I find having it up not on some thing helps to prevent the soggies if you do not have one open up the oven and keep it in there when the oven completely cools down shut the door

keep it out of the fridge it will be OK for several days

when you want to serve it if you want it warm

take how much you are going to use and if it is not the whole pie put it in another pie plate or a another pan

put it in the cold oven and turn the oven to 300 F and when it is up to temp your pie is warm.

heating it in the oven like this will help with the soggies

enjoy
It will be fine. Cover it once it is completely cool, with a towel or aluminum foil
it will be fine

I'm looking for an apple pie recipe that calls for me to simmer the apples on the stove top...any ideas?

I made a delicious recipe a while ago that called for me to simmer the apples on the stove top with sugar and cinnamon for a bit, then cooling it before putting it in the pie shell....

Any ideas? I can't seem to find it again on the internet.I'm looking for an apple pie recipe that calls for me to simmer the apples on the stove top...any ideas?
Apple Pie

5 cups sliced green apples

陆 stick butter

1 teaspoon salt

1 cup sugar

1 teaspoon cinnamon

录 teaspoon nutmeg

1 teaspoon lemon juice

1 teaspoon vanilla

鈪?cup all purpose white flour

pastry for 2 crust pie

In saucepan over low heat, combine first 7 ingredients. Cook until apples are slightly tender. Remove from heat and stir in vanilla and flour.

Pour filling into prepared pie crust. Cover with top crust, seal edges with water and flute. Cut steam slits in several areas of top crust. Brush with milk and sprinkle with sugar.

Bake for 15 minutes at 375 degrees, reduce temperature to 325 degrees and continue to bake an additional 30 minutes, or until golden brown.I'm looking for an apple pie recipe that calls for me to simmer the apples on the stove top...any ideas?
How about this one?

STOVE-TOP APPLE PIE (no oven required)

Ingredients

* About 4-5 apples, peeled and chopped

* 1 Pie Crust - pre-made (graham cracker or vanilla wafer)

* Butter to coat apples

* Sugar - to taste plus a tiny bit for sweetness

* 1/2 tsp cinnamon

* Crushed Vanilla Wafers OR Graham Crackers (for topping)

Directions

1. Place your butter in a frying pan over medium heat and allow to melt.

2. Put apples in pan.

3. Add sugar, a little water and cinnamon.

4. Stir occasionally .

5. After a few minutes the apples should start reducing and releasing juice..

6. Continue to stir until the liquid starts to caramelize (light brown in color)..

7. If you think your filling is too runny mix a bit of cornstarch in a little bit of water then mix into the pan.

8. If you don't have cornstarch, try flour. This will thicken up the mixture.

9. Start scooping your filling into pre-made crust and be sure to pack it in well.

10. Top with the crushed graham cracker (or other cookie) and gently tap with the bottom end of a spoon.

11. You can refrigerate for 30 minutes to an hour before serving, if you want.

12. Serve with ice cream.

Sure - what you do is combine equal amounts of sugar - I would use brown for this - and water...simmer creating a simple syrup. I would add the apples, sliced - peel on or off is your call depending on your liking. Simmer. Add more water if necessary - you want the liquid to cook the apples, not burn them. Then add spices, such as nutmeg, cinnamon, allspice - small at first, then taste to add more or less. I usually use the following:

1/2 cup dark brown sugar

1/2 cup water

-Simmer the two until it reduces

2 apples, sliced, peeled - something sturdy, Figui or Granny Smith

-Add to sugar water mixture

-Add 1/2 tsp cinnamon and 1/8 tsp of nutmeg

-Simmer until apples are fork tender and syrup has become thicker, creating a sauce.

-One may need to add more water to the mixture as the cooking continues so that the apples will be cooked and DELICIOUS!!
just simmer the apples on the stove for a bit with the sugar and cinnamon, this will make a nice caramel if you add in some butter.

then just fill it into a pie shell.

depending on the amount of apples, lets say four...

use a cup of brown sugar

2-3 tbs of butter

2 tbs cinnamon.

simmer for 20 minutes on low heat so they really melt together.
have you tried http://www.recipezaar.com for this recipe? That is where I go to find all sorts of recipes.

Why my cat is bleeding inside her ears

Does any one know of an apple pie recipe made with Quaker oats?

yes i have the receipe do u want it

I'm trying to find an apple pie recipe for a joke do you have any ideas?

Take a whole apple core it place Cinnamon and sugar in the hole and wrap the whole apple in crust. Bake at 350 for about an hour. Depending on the size of the apple. remove from oven and brush with butter sprinkle with raw sugar.I'm trying to find an apple pie recipe for a joke do you have any ideas?
瑭ｆ柤epicurious.com

I need a very quick, easy, apple pie recipe?

Okai, so I have NEVER baked a pie before, and I would like to try it out. I think it would be easiest for me to start with apple, but if you have any other good ones, that's fine too. But I need one that is straight-forward, and also ';no-fail';. It's just something I'd like to try. Thank you very much, in advance. xDI need a very quick, easy, apple pie recipe?
Easiest way is to buy prepared crust (refrigerator case - pillsbury, 2 crust in a packet) and a can of apple pie filling. That is seriously the easiest way.

Any favourite recipes for good old-fashioned apple pie?

APPLE CRUMB PIE

Fill pie crust with sliced apples (about 4-5 cups), 陆 c sugar, cinnamon and nutmeg.

Topping: 陆 c flour, 陆 c sugar and 录 c marg. Bake 425 F 40-50 min.

I really like the combo of a regular pie crust but with a crumb topping.

I guess it is not 'old-fashioned' but it is my grandmother's recipe.Any favourite recipes for good old-fashioned apple pie?
Old Fashioned Apple Pie

This classic recipe is from the Little Pie Company of the Big Apple.

Ingredients

Old Fashioned Dough

6 or 7 large golden delicious apples, or 3 pounds

1/4 cup light brown sugar, firmly packed

1/4 cup granulated sugar, plus additional for sprinkling on the top crust

2 tablespoons cornstarch

3/4 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

1 1/2 tablespoons freshly squeezed lemon juice

2 tablespoons unsalted butter, softened

Egg glaze made by beating together well 1 large egg

and three tablespoons cold water

Vanilla ice cream, as accompaniment

Directions

1. Preheat the over to 425 degrees F.

2. Quarter, core and peel the apples. Cut each quarter into 3 wedges. Measure the apples into a large bowl. They will make roughly 8 cups.

3. In a small bowl, stir together with a wire whisk the sugars, cornstarch, cinnamon and nutmeg.

4. Add the lemon juice and the sugar mixture to the apple slices and mix until they are evenly coated.

5. Line the pie plate with the bottom crust and mound the apple filling into it. Using both hands, press and shape the apples to form a tightly packed, high mound. Trim the bottom crust to a 1/2 inch overhang. Dot the filling with butter. Arrange the top crust over the apples, patting the crust gently with your hands so it conforms to the shape of the filling. Leave a 1 inch edge. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger.

6. Reroll the pastry scraps to make 3 large diamond-shaped leaves, each about 2 1/2 inches long. Cut them out freehand or use a diamond shaped cookie cutter. Use the back of a paring knife to make indentations simulating leaf veins. Brush the backs of the leaves lightly with egg gaze, then apply the leaves to the very top of the pastry, bending or twisting them slightly to give them a natural look. With a sharp pairing knife, make 5 or 6 steam vents, each 3/4 inch long, around the center of the top crust.

7. Bake the pie for 20 minutes. Reduce the oven temperature to 375 degrees F. and continue to bake the pie for 40 minutes. Ten minutes before the end of the baking time, brush the top with egg glaze and sprinkle with sugar. The pie is done when the pastry is olden brown and the juices are bubbling.

8. Let the pie cool on a wire rack before serving it slightly warm with vanilla ice cream.

--------------------------------------鈥?br>

Old Fashioned Dough

Ingredients

2 1/2 cups unbleached all-purpose flour

1 tablespoon sugar

1 teaspoon salt

8 tablespoons unsalted butter, chilled and cut into 1 inch pieces for handmixing method, frozen and cut into 1 inch pieces for food processor method

1/2 cup lard or vegetable shortening, chilled and cut into 1 inch pieces for hand mixing method, frozen and cut into 1 inch pieces for food processor method

1 large egg, beaten

1/4 cup very cold water (refrigerated or chilled with ice cubes that are removed before measuring.)

The Hand Method:

1. In a large bowl, stir together with a wire whisk the flour, sugar, and salt. Add the butter and lard. (If using vegetable shortening instead of lard, see the variation below.) Using your fingertips or a pastry blender, work the fat into the flour until the mixture forms pieces the size of peas. (It is all right if there are a few larger or smaller pieces.)

2. Combine the beaten egg and cold water. While stirring lightly with a fork, add the egg and water to the flour/fat mixture in a fast, steady stream. Continue stirring, occasionally cleaning off the dough that collects on the tines of the fork, until the flour is almost completely mixed in, but the dough does not form a ball.

3. Empty the dough onto a flat work surface. Work in the remaining flour by using the heel of your hand to press and push the dough just until it holds together. This is not kneading.

4. Shape the dough into a 6 inch disk. There should be many small pieces of butter and lard visible. Wrap the dough tightly in plastic wrap or wax paper and refrigerate it for at least two hours or overnight.

The Food Processor Method:

1. Measure the flour into the food processor fitted with the steel blade. Add the sugar and salt. Pulse twice to combine.

2. Add the frozen pieces of butter and lard and process for 8 seconds, until the fat is the size of large peas. (If using vegetable shortening, see the variation below.)

3. In a liquid measuring cup, combine the beaten egg and cold water. Turn on the machine and immediately add the egg and water, taking about 5 seconds to pour it in. Process and additional 5 seconds. Scrape down the sides and bottom of the blow to help incorporate the flour more evenly., Process another 5 seconds. (Not all the flour will be incorporated.)

4. Empty the dough onto a flat work surface. Work in the remaining flour by using the heel of your hand to press and push the dough until it holds together. This is not kneading. Shape the dough into a 6 inch disk. There should be many tiny flecks of butter and lard visible. Wrap the dough tightly in plastic wrap or wax paper and refrigerate for at least 2 hours or overnight.

Variation: If Using Vegetable Shortening

For both the hand and the food processor methods, if using vegetable shortening instead of lard, cut in or process the butter alone until it is the size of large peas. Then add the vegetable shortening and either cut it in by hand or pulse several times to cut it into the flour. Proceed with the recipe as directed.Any favourite recipes for good old-fashioned apple pie?
2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup butter

1/2 cup ice water

8 Granny Smith apples - peeled, cored and sliced

1 cup white sugar

1 tablespoon all-purpose flour

1 1/2 teaspoons ground cinnamon

2 tablespoons butter

--------------------------------------鈥?br>

DIRECTIONS:

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water a tablespoon at a time until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

Preheat oven to 400 degrees F (200 degrees C.)

In a large bowl, combine sliced apples, sugar, 1 tablespoon flour and cinnamon. Mix well and pour into pie shell. Dot with remaining 2 tablespoons butter. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 60 minutes, or until golden brown.

heres some tips to keep in mind

Preheat the oven to the temperature the recipe you are following recommends. Most fruit pies bake at a temperature of between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes ask to place the pie into a 450 degree F oven, then to turn the oven down to about 350 degrees F after a few minutes. This is recommended in order to set the shape of the crust in recipes that contain a lot of fat; it will keep your crust from slouching.

2 Baking a pie with a raw fruit filling will take at least 30 minutes total cooking time. Berry, apple, and pear pies cook for approximately 45 minutes. When using a pre-cooked filling, the pie will normally bake at a higher temperature for a shorter period of time in order to thoroughly bake the crust and heat the filling up. To check the doneness of the filling, insert a knife into the center of the pie. If it meets with little or no resistance, the pie is done. To check the doneness of the crust, insert a knife into the crust. If you feel the knife puncture the crust when it is inserted, the crust is done. If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminum foil to shield it from the heat.

3 Once the pie is done cooking, carefully remove it from the oven. As the pie cools, the filling will settle and the top will flatten out a bit. Letting the pie cool to room temperature will also help the pie slices hold their shape when served.
1 1/2 cups plus 2 tablespoons bleached all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled

2 tablespoons lard

5 tablespoons ice water, or as needed

Sift the flour, sugar and salt into a large bowl. Add the butter and lard. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.

Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

For a two crust pie double this crust.

Filling;

3lb. granny apples

11/2 cup brown sugar

2T. cinnamon

1T, nutmeg

1T. corn starch

mix apples and dry ing. put in crust dot with 3T. butter cover with top crust and brush with milk sprinkle with sugar.

Bake at 350 till golden brown. To make it easier buy frozen crust
MY MOTHER HANDED ME DOWN THIS RECIPE IN WHICH I USE FREQUENTLY ON MY FAMILY 1LB 0F SHORTCRUST PASTRY 1LB OF BRAMBLY APPLES,1/2 TABLESPOONFUL OF DEMERRA SUGAR 2 PINCHES OF NETMUG, AND A COUPLE OF CLOVES, 1 WHOLE EGG. METHOD CUT AND SOAK THE PEELED APPLES IN DILUTED LEMON JUICE ROLL OUT YOUR PASTRY SO IT FITS ON THE PLATE MAKE IT TWICE SO THAT YOU HAVE A BOTTOM LAYER FOR THE FILLING DRAIN YOU APPLES ARRANGE THEM IN A CIRCLE UNTIL ITS COVERED THE BOTTOM THEN SPRINKLE YOU SUGAR AND NUTMEG, THEN PUT IN YOUR CLOVES WHERE EVER YOU LIKE, SPRINKLE COLD WATER ALL OVER THEN GET A PASTRY BRUSH AND BRUSH AROUND THE EDGED WITH YOUR PASTRY BRUSH BY ADDING WATER THEN PUT THE TOP ON THEN WITH A FORK PRESS GENTLY AROUND THE EDGES AND RINSE OUT YOUR PASTRY BRUSH AND WHIP UP YOUR WHOLE EGG IN A CUP AND PAINT WITH THE PASTRY BRUSH ON TOP THIS WILL MAKE IT LOOK GOLDEN BROWN WHEN ITS COOKED, BUT PUT A HOLE IN THE MIDDLE OF THE LID TO LET THE STEAM ESCAPE.
Apple Crumble Pie

Yummy variety of apple pie that is quick and easy. I was a hit with my boyfriend's pals in university whenever I made this favorite!

INGREDIENTS:

1 (9 inch) deep dish pie crust

5 cups apples - peeled, cored and thinly sliced

1/2 cup white sugar

3/4 teaspoon ground cinnamon

1/3 cup white sugar

3/4 cup all-purpose flour

6 tablespoons butter

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.

Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.

Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.
www.mrfood.com
2 (9 inch) unbaked pie crusts

7 cups peeled, cored and sliced apples

1 cup white sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons butter

--------------------------------------鈥?br>

DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C).

In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.

Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!
CRUST (recipe makes one double crust):

2 1/2 cups white flour

2 tbsp. sugar

1/4 tsp. salt

1/2 cup cold butter, broken into small pieces

5 tbsp. cold vegetable shortening

8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.

Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.

Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).

Turn the dough onto a lightly floured surface, knead it together, then divide in half.

Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.

Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.

Put the circle in a 9'; pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.

Add filling (see below)

Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING

1/3 to 2/3 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Pinch of salt

8 medium sized apples (a medium apple = about 1 cup)

2 tablespoons margarine

Heat oven to 425 degrees.

Peel, core and slice the apples. Try to keep the size of the slices even.

Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.

Stir in apples.

Pour into pastry-lined pie plate.

Dot with margarine.

Cover with top crust and seal the edges. Cut slits in the top.

OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

2.sour cream apple pie-tried and tested................tastes amazing

INGREDIENTS:

1 unbaked 9 inch pie crust

3/4 cup sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

1 cup sour cream

1/2 teaspoon vanilla extract

1 egg

2 cups diced apples

1/3 cup sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 cup chilled butter, diced

DIRECTIONS:

Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.

In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.

Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.

While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.

After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.
Old Timey Apple Pie

This apple pie is made with brown sugar and apples, a double crust pie.

Ingredients}

pastry for 9-inch double crust pie

6 cups sliced and peeled tart apples

1/4 cup sugar

1/2 cup light brown sugar, packed

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon nutmeg

1/4 teaspoon finely grated lemon zest

2 teaspoons lemon juice

1 tablespoon butter, cut in small pieces

PREPARATION:

Line a 9-inch pie pan with pastry. Mix next 8 ingredients and fill pie shell, laying apple slices flat. Dot with the butter. Roll out top crust and cut slits in several places for steam to escape. Moisten edges of crust well with cold water and adjust top crust.

With fingers or fork, pinch two crusts together to make a tight seal around pie. Bake at 450掳 15 minutes. Reduce heat to 350掳 and bake 40 to 50 minutes longer.

Pie Pastry Recipes (double for 2-crust pie)

Hope you enjoy......

Blessings!
yummy just thinking about it

add a few sultana's and a pinch of cinnamon to the stewed apples delicious
sara lee. or recipe websites.
Lots of good apple pie recipes are posted in this inherited recipes group!

http://groups.yahoo.com/group/catsrecipe鈥?/a>
You will need (for filling)

six green apples

as much sugar as you like

juice from an orange

some vanilla

some cinnamon

For pastry:

Puff pastry should do

1) Oven in gas mark seven

2) get and pie dish (clean) and use the pastry to make the base

3) in a bowl mix the rest (make sure to slice the apples of the ingredients

4) put the mixture on the pastry and bake till golden
Nah, sorry. :(
Old-Fashioned Apple Pie

Source: Better Homes and Gardens

Prep: 30 minutes

Bake: 45 minutes

Cool: 2 hours

Stand: 2 hours

Ingredients

6 cups thinly sliced peeled tart apples

1 tablespoon lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash ground cloves

1 recipe Pastry for Double-Crust Pie (see below)

1 tablespoon butter or margarine

Shredded cheddar cheese (optional)

Milk (optional)

Directions

1. In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.

2. Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.

3. Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.

4. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.

Pastry for Double-Crust Pie: Stir together 2 1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 8 tablespoons water total).

Make-Ahead Tip: Up to seven days ahead, prepare pastry; roll into rounds. Stack between waxed paper on a baking sheet. Wrap, seal, label, and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to three days.

Nutrition facts per serving:

calories: 534

total fat: 26g

saturated fat: 7g

cholesterol: 5mg

sodium: 201mg

carbohydrate: 74g

fiber: 4g

protein: 5g

vitamin A: 2%

vitamin C: 12%

calcium: 2%

iron: 16%
yeah miss smiths in the frozen food dept
ya, just go on google... or go somewhere u no u can pick the apples u want and make ur own flower and sugar and walla there u go.... there r 2 choices
Good old-fashioned apple pie is my trademark. I always make my own pastry because it's very easy. Cut 1 cup of vegetable shortening into 2 cups of flour with a pinch of salt until crumbly and pea sized balls form. Then add 2 tablespoons of cold water, 1 tablespoon of vinegar and 1 whole egg, all beaten together. Don't over mix it. Refridgerate it for an hour. The key to good pastry is that the utensils and ingredients should be cold. As for the apple part...I use 1/2 sweet apples like Pink Lady, and 1/2 tart apples...definitly Granny Smith. 6 is usually enough. Slice them and then toss them with 1 cup of sugar, 1 tablespoon of flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. After you fill the pie crust and before you place on the top layer place some small bits of butter arounf the apples. Bake with the edges covered with foil for the first 25 minutes so they don't burn then bake uncovered for the remaining 25 - 35 minutes. Oh yeah, you can brush the top with some egg and spinkle with sugar if you like. I love this pie!!!

Does anyone have a really great apple pie recipe?

PERFECT APPLE PIE

PASTRY:

3/4 cup cake flour

1 3/4 cups all purpose flour

scant tsp salt

1 Tablespoon sugar

1 Tablespoon lard

4 Tablespoons Crisco shortening

large pinch Rumford Baking Powder

1 Tablespoon buttermilk powder OR:

1 Tablespoon lemon juice or white vinegar ADDED TO:

5-7 Tablespoons ice water

one stick plus 1/3 stick butter, frozen in advance

FILLING:

10 Apples, peeled and sliced thinly

1/2 cup white sugar

2 Tablespoons butter

2 Tablespoons brown sugar

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

sprinkle of mace (optional)

sprinkle of vanilla

lemon juice

Flour, cornstarch, or arrowroot for thickening

Preheat oven to 400掳F, then reduce to 375掳F after pie is in the oven.

Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.

Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.

Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.

NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.

For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.

Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.

Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.

Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.

Bake about 45 minutes, or until crust is golden brown.

I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.Does anyone have a really great apple pie recipe?
I saw one on Emeril , it was a green tomato apple pie. Seems to be good, check on food network. http://www.foodnetwork.com/food/recipes/鈥?/a>Does anyone have a really great apple pie recipe?
Mrs. Smith
Apple Pie with Walnut Streusel

Ingredients:

For pastry dough:

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

3/4 teaspoon salt

1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter

4 to 6 tablespoons ice water

For topping:

2 tablespoons unsalted butter, softened

2 tablespoons firmly packed brown sugar

2 tablespoons all-purpose flour

1/4 cup chopped walnuts

For filling:

3 pounds Golden Delicious or Jonagold apples (about 6 medium)

1/2 cup firmly packed brown sugar

1/4 cup granulated sugar

2 tablespoons all-purpose flour

1 tablespoon fresh lemon juice

3/4 teaspoon cinnamon

2 tablespoons milk

1 tablespoon granulated sugar

Preparation:

To make pastry dough:

In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal.

Add 2 tablespoons ice water and toss with a fork or pulse until incorporated.

Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough.

On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.

Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.

To make topping:

In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts.

Chill topping, covered.

To make filling:

Peel and core apples.

Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.

Preheat oven to 350掳F.

On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling.

Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate.

Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered.

Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.

Crumble topping over center of pie, breaking up any large chunks.

Brush crust with milk and sprinkle with sugar.

Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.

Cool pie on a rack.

Serve pie warm or at room temperature with ice cream.

Apple Pie

Ingredients:

3 pounds (about 8) McIntosh apples

3/4 cup plus 1 tablespoon sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1 tablespoon fresh lemon juice

2 tablespoons cold unsalted butter, cut into bits

milk for brushing the crust

P芒te bris茅e:

1 1/4 cups all-purpose flour

3/4 stick (6 tablespoons) cold unsalted butter, cut into bits

2 tablespoons cold vegetable shortening

1/4 teaspoon salt

2 tablespoons ice water plus additional if necessary

Preparation:

To make the pie:

Preheat the oven to 450掳F.

Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie plate, and trim the edge, leaving a 3/4-inch overhang.

Chill the shell and the remaining dough while making the filling. In a large bowl toss together the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well, transfer the filling to the shell, and dot it with the butter.

Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang.

Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively.

Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar.

Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350掳F., and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender.

To make p芒te bris茅e:

In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

hope these help. enjoy.
I made the one from Paula Deen, and oh my goodness, it is amazing!!!! Serve it with a scoop of ice cream...yum!!!! Make sure you use Granny Smith apples too!

Apple Pie Recipe Help?

Every time I attempt to make an apple pie its always a disaster. Either the crust is hard or the pie is full of apple juices and makes everything soggy.

Does someone have a recipe for making a perfect apple pie? I've tried about three different recipes already and none have worked out for me.

Also, What type of apples are best for making apple pies?Apple Pie Recipe Help?
i reccemnd Granny Smith apples

PERFECT APPLE PIE

PASTRY:

3/4 cup cake flour

1 3/4 cups all purpose flour

scant tsp salt

1 Tablespoon sugar

1 Tablespoon lard

4 Tablespoons Crisco shortening

large pinch Rumford Baking Powder

1 Tablespoon buttermilk powder OR:

1 Tablespoon lemon juice or white vinegar ADDED TO:

5-7 Tablespoons ice water

one stick plus 1/3 stick butter, frozen in advance

FILLING:

10 Apples, peeled and sliced thinly

1/2 cup white sugar

2 Tablespoons butter

2 Tablespoons brown sugar

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

sprinkle of mace (optional)

sprinkle of vanilla

lemon juice

Flour, cornstarch, or arrowroot for thickening

Preheat oven to 400掳F, then reduce to 375掳F after pie is in the oven.

Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.

Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.

Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.

NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.

For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.

Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.

Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.

Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.

Bake about 45 minutes, or until crust is golden brown.

I've found that freshly grated ginger much improves the flavor over the ground type in this recipeApple Pie Recipe Help?
Why don't you try a deep dish apple pie? That would solve both your problems. It has no bottom crust, and because you use a deep dish, the juice stays in the dish. My favourite apples for pie is a Spartan.

Use an oven proof dish that is about 4 or more inches high. Slice about 5 or 6 apples into the dish and add about 1/2 cup of brown sugar and 1/2 tsp. cinnamon (if you like cinnamon) Stir everything around a bit. The crust is up to you, you can use a regular pie crust, or a crumble kind of crust: 1/4 c butter, 1/4 cup sugar, 1/4 cup flour. Mix together with your fingers (it will be crumbly) and sprinkle over the apples. Bake about 45 minutes. It's yummy!
There are probably several things that are contributing to your soggy pie dilemma. First of all, you need to add your seasonings in addition to some flour to your apples before pouring into your crust. As an example, for six peeled and sliced apples, you would need to add 1-1/2 T. lemon juice (to keep from turning brown), 3/4 C. brown sugar, 1/2 C. white sugar, 1/3 C. flour, 1 tsp. cinnamon and 1/2 tsp. nutmeg. Combine everything well, (using clean hands works well). Using the refrigerated pie crusts works great. Pour apples into bottom crusts. They should be pretty high since they will shrink when cooked. Place second crust on top and crimp all around with bottom. Cut slits in top for the steam to escape. I usually cut four. I use an egg wash on top of crust to give a shiny texture. Bake at 450 for 15 mins. Turn down to 350 for 35 mins. This should be runny free.

Best of luck. Hope this works for you.
Sounds like your oven isn't calibrated correctly for the right temperature. I would have that checked first.

Granny apples (green apples) are the best to use for homemade apple pie (my favorite!). If you will lightly sprinkle about 2 teaspoons of flour over the apples of your pie, it will thicken it up a bit. You won't taste it.

PS. Why make your own crust when you can buy them already prepared? Sure cuts down on time.
This is the best Apple Pie recipe. Baking the crust first and cooking the apples keeps the crust from being soggy. The orange juice keeps the apples from discoloring and adds more tartness. Granny Smith apples hold their shape and do not disintegrate when cooking.

5 - 6 Granny Smith apples

1 cup sugar divided

1/2 cup orange juice

1 stick butter divided and diced

2 tbsp cornstarch

2 frozen deep dish pie crusts

1/4 tsp cinnamon

Thaw crusts. Prick one crust with a fork and bake at 350 degrees until lightly browned; about 15 minutes. Peel, core and slice apples into a two quart pot in which the orange juice has been added. Add 1/2 cup sugar and 1/2 stick butter and bring to a boil. Cook until translucent stirring gently so as not to break up the pieces. Mix all but one teaspoon of the remaining sugar with the cornstarch and add to the apples stirring in gently. When juice has thickened pour apples into the crust.

Flatten the remaining crust and top the pie trimming to fit. Vent top crust by cutting small slices in crust to allow steam to escape. You may cut flattened crust into strips to make a lattice. Dot top crust with remaining butter. Mix the tsp of sugar and cinnamon and sprinkle over the top. Return to 350 degree oven until top crust or lattice is browned approximately 30 minutes.
Crust:

2 3/4 cups sifted all purpose flour

1/2 tsp. salt

1 cup shortening

1/4 cup butter

2 to 3 tbsp. cold water

Filling:

4 apples (tart apples preferred)

1/2 cup brown sugar

1/2 cup sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tbs starch

Crust:

Combine flour, shortening, salt, and butter with pastry blender until mixture is crumbly. Gradually stir in water to form dough. Divide dough in half and shape into a flat round shape. Wrap in plastic wrap or waxed paper and chill for half an hour. Fit one of the circles into a 9 inch pie pan. fill with filling and cover with second sheet of dough. You may also cut the top layer into strips before placing it on top of the filling.

Filling:

Peel apples and cut into thin wedges. Combine with sugars, cinnamon and nutmeg. Mix together. Put filling into pie crusted pan. Bake at 400掳F for 40-50 minutes.

Serve warm with whipped cream

Good luck!

Why my cat is bleeding inside her ears

I am looking for an Apple Pie Recipe that was published in Seventeen or ComsoGirl Magazine.?

I think the timing was between January 2004-January 2006. It was a really simple %26amp; traditional recipe and I am trying to locate it to use for Thanksgiving if I find it in time or definitely by Christmas 2008.

Thanks.I am looking for an Apple Pie Recipe that was published in Seventeen or ComsoGirl Magazine.?
Serves 8. Published November 1, 1997.

If you are making this pie during the fall apple season, when many local varieties may be available, follow the recipe below using Macoun, Royal Gala, Empire, Winesap, Rhode Island Greening or Cortland apples. These are well-balanced apples, unlike Granny Smith, and work well on their own without thickeners or the addition of McIntosh. Placing the pie on a baking sheet in the oven inhibits cooking, so cover the bottom of the oven with a sheet of aluminum foil to catch a dripping juices. The pie is best eaten when cooled almost to room temperature, or even the next day. See the last procedural step for do-ahead instructions.

Ingredients

Pie Dough

2 1/2 cups unbleached all-purpose flour , plus extra for dusting

1 teaspoon table salt

2 tablespoons granulated sugar

12 tablespoons unsalted butter , chilled, cut into 1/4-inch pieces

8 tablespoons vegetable shortening (chilled)

6 - 8 tablespoons ice water

Apple Filling

2 pounds Granny Smith apples (4 medium)

2 pounds McIntosh apples (4 medium)

3/4 cup granulated sugar

1 1/2 tablespoons lemon juice

1 teaspoon lemon zest from 1 medium lemon

1/4 teaspoon table salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1 egg white , beaten lightly

1 tablespoon granulated sugar , for topping

Instructions

1. Pulse flour, salt, and sugar in a food processor workbowl fitted with the steel blade. Add butter and pulse to mix in five 1-second bursts. Add shortening and continue pulsing until flour is pale yellow and resembles coarse cornmeal, four or five more 1-second pulses. Turn mixture into medium bowl. (To do this by hand, freeze the butter and shortening, grate it into the flour using the large holes of a box grater, and rub the flour-coated pieces between your fingers for a minute until the flour turns pale yellow and coarse.)

2. Sprinkle 6 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if dough will not hold together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.

3. Remove dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. Adjust oven rack to center position and heat oven to 425 degrees.

4. Roll one dough disk on a lightly floured surface into a 12-inch circle. Fold dough in quarters, then place dough point in center of 9-inch Pyrex regular or deep dish pie pan. Unfold dough.

5. Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.

6. Peel, core, and cut apples into 1/2-to-3/4-inch slices and toss with 3/4 cup sugar and lemon juice and zest through allspice. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. Roll out other dough round and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar, (omit if freezing unbaked pie, see below).

7. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.

8. Do-Ahead: Freeze the unbaked pie for two to three hours, then cover it with a double layer of plastic wrap, and return it to the freezer for no more than two weeks. To bake, remove the pie from the freezer, brush it with the egg wash, sprinkle with sugar, and place directly into a preheated 425 degree oven. After baking it for the usual fifty-five minutes, reduce the oven to 325 degrees, cover the pie with foil so as not to overcook the crust, and bake for an additional twenty to twenty-five minutes.

Apple pie recipe with cooked apples?

I'm looking for an apple pie recipe where you cook the apples with a little water and lemon juice before you put them in the crust.Apple pie recipe with cooked apples?
Joy of Cooking Apple Pie II has you cook down the apples a bit with cinnamon, sugar and butter but you could use just a little lemon juice. You only cook them for 10 minutes so they soften a little but not mushy. Then you can pour and heap it into a crust, lay the top crust over. This way the when the apples and crust cook there isnt' a huge gap between them like when you use uncooked apples. Delicious apples and granny smiths are my favorite mix.Apple pie recipe with cooked apples?
check out the link below:

add any pie filler you want

home made or canned
I don't understand why you would want to do that. You'd end up with mushier apples than you'd normally get in an apple pie.
apple pie? girl...do you wanna get fat? leave that for yo grandma! hi`hi i feel stupid
try cooks.com or allrecipes.com
you don't want to do that, you want sugar, lemon juice and Cinnamon
slice your apples in a sauce pan add just a little lemon juice about 1 tsp sugar and cinnamon to taste add about 1/4 cup water so the apples don't scorch -- cook over low heat till almost done just a little crisp yet - then mix about 2 Tbsp cornstarch in a little water and mix in the apple mixture and

continue to cook over very low heat till the thickening on the apples becomes translucent --- pour into crust and cover with top crust and bake as you would any other pie......

Does anyone know an good apple and/or cherry pie recipes?

隆El extranjero all铆 entre ellos, tuvo un hierro grande en la cadera!

CHERRY ENCHILADAS:

1/2 cup butter

1 3/4 cup sugar

1 cup water

1 teaspoon vanilla

10 tortillas

21 ounces cherry pie filling (maybe a little more)

1 teaspoon almond extract

vanilla or French Vanilla ice cream

With medium heat, cook in skillet until ugar is dissolved, 1/2 cup butter, 1 3/4 cups sugar, 1 cupwater, 1 teaspoon vanilla.

Combine pie filling, 1 tsp almond extract and 1/2 cup sugar, mix well.

Dip the tortillas in liquid mixture soaking each one. Fill the tortillas iwth the cherry mixtue, roll up like enchiladas.

Place in an oblong pan and repeat. Pour remaining liquid mixture over teh rolled and filled tortillas. sprinkle with sugar and cinnamon.

Bake at 350 f. for 45 minutes. Serve with ice cream.Does anyone know an good apple and/or cherry pie recipes?
';American Apple Pie'; - Serves 8

1/3 cup firmly packed light brown sugar

1/3 cup granulated sugar

1 tbsp. cornstarch mixed with 2 tbsp. lemon juice

1 tsp. cinnamon

1/4 tsp. grated nutmeg

1/4 tsp. salt

2 tbsp. lightly salted butter; melted

6 cups peeled, sliced apples

Pastry for two 9'; crusts

1 egg yolk, beaten with 1 tsp. water

Preheat oven to 400*.

Mix sugars, cornstarch and lemon juice, cinnamon, nutmeg, salt and butter; sprinkle over apples and let stand about 10 minutes.

Roll out half of pastry and fit into 9'; pan. Fill with apple mixture. Moisten edges with water.

Roll out remaining pastry; place over filling. Trim overhang and seal edges. Vent crust and brush with egg yolk. Bake 40 minutes.

';Cherry Cream Cheese Pie';

1 (9';) graham cracker crumb crust

1 (8 oz.) pkg. cream cheese; softened

1 (14 oz.) can sweetened condensed milk

1/3 cup lemon juice

1 tsp. vanilla extract

1 (21 oz.) can cherry pie filling; chilled

In large mixer bowl, beat cream cheese until fluffy; gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla; pour into prepared crust. Chill 3 hours or or until set; top with desired amount of pie filling before serving. Refrigerate leftovers.Does anyone know an good apple and/or cherry pie recipes?
BASIC APPLE PIE RECIPE

8 servings

This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.

CRUST (recipe makes one double crust):

2 1/2 cups white flour

2 tbsp. sugar

1/4 tsp. salt

1/2 cup cold butter, broken into small pieces

5 tbsp. cold vegetable shortening

8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.

Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.

Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).

Turn the dough onto a lightly floured surface, knead it together, then divide in half.

Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.

Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.

Put the circle in a 9'; pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.

Add filling (see below)

Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING

1/3 to 2/3 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Pinch of salt

8 medium sized apples (a medium apple = about 1 cup)

2 tablespoons margarine

Heat oven to 425 degrees.

Peel, core and slice the apples. Try to keep the size of the slices even.

Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.

Stir in apples.

Pour into pastry-lined pie plate.

Dot with margarine.

Cover with top crust and seal the edges. Cut slits in the top.

OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Cherry Pie

INGREDIENTS

1 recipe pastry for a 9 inch double crust pie

1 (20 ounce) can pitted sour cherries

1 cup white sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

2 tablespoons butter

1/4 teaspoon almond extract

1/4 teaspoon red food coloring (optional)

1 egg yolk

DIRECTIONS

Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.

Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.

When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.

On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.

Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving
Apple Pie Cheesecake With Warm Caramel Sauce:

Just like eating a caramel apple . . . gourmet style. Prep: 32 min., Cook: 1 hr., 15 min., Other: 8 hrs.

18 honey graham cracker sheets

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1/2 cup butter, melted

3 (8-ounce) packages cream cheese, softened

1 cup sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3 large eggs

1 (8-ounce) container sour cream

1/2 teaspoon vanilla extract

1 (21-ounce) can apple pie filling

1/2 cup raisins

Caramel Sauce

Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.

Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.

Bake at 325掳 for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.

Yield: Makes 16 servings
When doing an apple pie, toss in a cup of the dried cranberries (cran raisins) - great extra taste.

Unfortunately I rarely find cherries good enough for pie anymore . . . sad now.

Thursday, December 24, 2009

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Does anyone have a really great apple pie recipe?

Apple Pie Recipe Help?

I am looking for an Apple Pie Recipe that was published in Seventeen or ComsoGirl Magazine.?

Apple pie recipe with cooked apples?

Does anyone know an good apple and/or cherry pie recipes?

apple pie recipes

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