Anyone have a delicious apple pie recipe?

im making an apple pie for my wonderful husbands birthday... ive made many apple pies. was wondering if apple pie is just apple pie or if there was any suggestion to make it exceptional.


thanks :)Anyone have a delicious apple pie recipe?
Grandma Ople's Apple Pie





';This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well!';





PREP TIME 30 Min


COOK TIME 1 Hr


READY IN 1 Hr 30 Min


Original recipe yield 1 - 9 inch pie





INGREDIENTS (Nutrition)


1 recipe pastry for a 9 inch double crust pie


1/2 cup unsalted butter


3 tablespoons all-purpose flour


1/2 cup white sugar


1/2 cup packed brown sugar


1/4 cup water


8 Granny Smith apples - peeled, cored and sliced





DIRECTIONS


Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.


Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.


Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.Anyone have a delicious apple pie recipe?
yummy! My husband also loves apple pie, it was one of the first things I baked for him before we got married and he thought it tasted better than the store kind. Since you already have a recipe, I'm assuming it's the usual apple pie recipe. Crust made with flour, butter, and salt, and apple sauce made with apple slices, cinnamon, brown sugar and corn starch, right?





I think apple pie is just apple pie. But if you want it to look extra special, you can always weave the top crust of the pie, it'll look really nice! It may look a little tough at first but it's really easy. You should also consider serving the pie to your husband with a scoop of vanilla ice cream, or whatever other flavour you both enjoy.





PS, Save me a piece!
Well ... you could add some raisins or dried cranberries for something different.





When tossing the apples in the spices and sugar you could sneak in a bit of alcohol if that's allowed ... like rum, or apple schnapps, or grand marnier - stuff like that would give it a bit of a kick. Also some grated orange zest would be good.





You might want to consider doing an apple pie with a crumb topping for something a little different ... like this:





http://www.visionsofsugarplum.com/2008/1鈥?/a>
I don't know if you have made this one








http://www.cooks.com/rec/view/0,1718,148鈥?/a>

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Do you have a wonderful apple pie recipe?

I make mini apple pies in ramekins with store-bought dough -- simple, quick and easy, not to mention delish. Here's the recipe http://buzz.prevention.com/community/juliet/mini-apple-pie-an-autumn-apple-treat


Do you have a wonderful apple pie recipe?
Pastry:


2 2/3 cup all-purpose flour


1 cup Crisco brand shortening*


1 teaspoon kosher or coarse salt


6 tablespoons ice water


Filling:


8 medium (4 pounds) tart green apples


1 1/2 tablespoons lemon juice


1 1/4 cups granulated sugar


1/4 cup all-purpose flour


1 1/2 teaspoons ground cinnamon


1/4 teaspoon kosher or coarse salt


2 tablespoons unsalted butter





1 egg white, beaten lightly - optional


1 teaspoon sugar for sprinkling (coarse sugar is nice) - optional


Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be ';heavy';, not light and flaky.


When mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball.


Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic, and refrigerate at least 30 minutes.


Remove one piece of dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.


Roll one dough disk on a lightly floured surface into a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)


Gently press dough into sides of pan, leaving portion that overhangs edge of pie pan in place. Refrigerate while preparing apple filling.


Adjust oven rack to center position and heat oven to 425*F (220*C).


Peel, core, and cut apples into slices no larger than 1/2-inch thick. Gently toss the apple slices with the lemon juice.


Combine sugar, flour, cinnamon and salt. Add sugar mixture to the apple slices and gently toss to coat well. Turn apple mixture into into chilled pie shell and mound slightly in center. Dot with butter.


Roll out second dough disk and place over filling. Trim overhang to 1-inch from edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Make several slits in top crust to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with sugar, if desired.


Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375*F (190*C); 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.


Makes 8 servings.Do you have a wonderful apple pie recipe?
CARAMEL APPLE CREAM PIE





1 9'; Pastry shell


1/4 cup butter


1/2 cup Packed brown sugar


4 med. Tart apples, peeled and cut into 1/2 inch chunks


1-1/2 tsp. Pumpkin pie spice-divided


1 to 2 tbsp. All-purpose flour


1/2 cup Caramel ice cream topping


1/2 cup Chopped pecans


1 pkg.(8oz.) Cream cheese, softened


1/4 cup Sugar


1 Egg


1 tbsp. Lemon juice


1 tsp. Vanilla extract


Whipped topping





Bake pastry shell but do not prick. Cool. In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 tsp. pumpkin pie spice. Simmer for 12-15 min., stirring frequently or until tender.





Stir in flour. Cook and stir for 1 min. Drizzle caramel topping over pastry shell. Sprinkle with pecans. Spoon apple mixture over pecans and set aside. In a mixing bowl, combine cream cheese, sugar, egg, lemon juice and vanilla. Beat until smooth. Pour over apples.





Bake at 350' for 35-45 min. or until a knife inserted into the cream cheese layer comes out clean. Cool on a wire rack. Chill completely. To serve, top with whipped topping. Sprinkle with remainder of pumpkin pie spice.





8 servings.





Submitted by: Jean





CALIFORNIA HOLIDAY APPLE PIE





5/6 medium sized Pippin or Granny Smith apples


1 cup granulated sugar


1/4 cup brown sugar well packed


1/4 cup all-purpose flour


1/2 teaspoon cinnamon


1/4 teaspoon nutmeg


dash of salt


2 tablespoons lemon juice


1/4 cup golden raisins


1/4 cup chopped walnuts


1 tablespoon butter


1 tablespoon granulated sugar


pastry for two crust pie (9';)





Preheat to 400 掳F.





In a large bowl mix sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Mix all until blended.





Peel and slice apples thin. Add to sugar mixture and toss lightly.





Pour apple mixture into prepared pie crust. Drizzle apple mixture with lemon juice. Sprinkle raisins and walnuts over top of apple mixture. Cover with top crust and vent crust.





Melt 1 tablespoon of butter and brush over top crust and edges. Sprinkle top crust with 1 tablespoon of sugar. Cover edges with aluminum foil for first 30 minutes then remove for remainder of baking time.





Place in oven and reduce heat to 350掳F. Bake for 45 to 50 minutes or until crust is golden.





Also great without the raisins and walnuts.





Serves 6. Enjoy!





Submitted by: Tony C.
Crunchy Caramel Apple Pie


--Marsha Brooks, Emeril's Apple Pie Contest winner, GMA 2001


1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)


1/2 cup sugar


3 tbsp. all-purpose flour


1 tsp. ground cinnamon


1/8 tsp salt


6 cups thinly-sliced peeled apples; Marsha likes to use golden delicious and fuji apples.


Crumb topping (below)


1/2 cup chopped pecans


1/4 cup caramel topping


Ingredients for crumb topping:


1 cup packed brown sugar


1/2 cup all-purpose flour


1/2 cup quick cooking rolled oats


1/2 cup butter


Crumb Topping: 1. Stir together brown sugar, flour and rolled oats.


2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.


Pie: 1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.


2. Add apple slices and gently toss until coated.


3. Transfer apple mixture to the pie shell. (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my own, but you do not have to.)


4. Sprinkle crumb topping over apple mixture.


5. Place pie on a cookie sheet so the drippings don't drop into your oven.


6. Cover edges of pie with aluminum foil.


7. Bake in a preheated 375掳F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.


8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.


9. Cool on a wire rack and enjoy warm or at room temperature.


--------------------------------





Deep-Dish Apple Pie


4 lb. Granny Smith apples, peeled, quartered, cored


1 lemon, zested


1 orange, zested


2 Tbsp. freshly squeezed lemon juice


1 Tbsp. freshly squeezed orange juice


1/2 cup sugar, plus 1 tsp. to sprinkle on top


1/4 cup all-purpose flour


1 tsp. kosher salt


3/4 tsp. ground cinnamon


1/2 tsp. ground nutmeg


1/8 tsp. ground allspice


Doulbe pie crust


1 egg beaten with 1 Tbsp. water, for egg wash





Preheat the oven to 400潞 F.


Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.


Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.


Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.


Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.





--Ina Garten


------------------------


Spagos Old Fashioned Apple Pie


1 Basic Pie Dough


5 lbs. Granny Smith apples, peel, core %26amp;cut into quaters


9 Tbsp. unsalted Butter


1陆 Vanilla beans split lengthwise


1陆 cups Sugar


6 Tbsp. Calvadoes or brandy of your choice


3/4 C. Heavy Cream plus a little extra to brush over pastry


1 Tbsp. Sugar


陆 tsp. ground Cinnamon





Butter or coat with vegetable spray a 9 inch plate. Divide the pastry into 2 pieces, one a little larger than the other. On a lightly floured surface roll out the smaller piece into 11 inch circle and place into a pie plate, pressing down with your knuckle to conform to its shape. Trim the edges and add scraps to the remaining pieces of dough. Roll out the second piece to a 12 inch circle and place on a lightly floured baking tray. Refrigerate until needed.


Cut eat apple quarter into slices, about 1/2 inch think. Melt 3 tablespoons in a 12 inch skilled. Arrange 1/2 of the apples in the skillet. Add 1/2 vanilla bean with its scrapings and sprinkle 1/2 cup sugar over the apples. Over medium-high saute apples until lightly caramelized and tender (15 minutes), turn often so the apples cook evenly. Add 2 tablespoons of calvados and cook just until the alcohol burns off (if the brandy ignites, remove from heat or cover for a few seconds.) Pour in 1/4 cup cream, stir and cook 1 minutes longer. Spread contents of skillet onto large baking try to cool while saut茅ing the remaining apples. Wash and dry skillet. Repeat procedure two more times with remaining butter, apples, and vanilla bean, sugar, cream, and brandy. Position rack in center of oven and preheat oven to 400 degrees. In a small brown, combine the sugar and cinnamon and mix well. Set aside. Remove lined pie plate and circle of pastry from refrigerator. Pile the cooled apples in the pie plate, mounding apples slightly in the middle. Roll circle of pastry over rolling pin and unroll over apples. With a sharp knife, cut away excess dough and gently pinch together the edges. Cut 3 to 4 slits in the top, brush with cream, and sp
My favourite is Apple Streusel Pie:
no i dont. are you american? lol. just a guess.

Apple crisp made in a pie shell?Any recipes?

My neice wants me to bake her a apple pie with the ';sprinkly stuff on top'; Is there a pie recipe like an apple crisp?Apple crisp made in a pie shell?Any recipes?
APPLE CRISP PIE





1录 hours 15 min prep


Change to: servings US Metric


1 9 inch pie shell


7 apples, sliced (Granny Smith or other)


1/2 cup sugar


3 tablespoons flour


1 teaspoon cinnamon


1/2 teaspoon allspice or nutmeg or cloves


1/8 teaspoon salt


1/2 cup chopped walnuts


1/2 cup brown sugar


1/3 cup flour


1 cup quick-cooking rolled oats


1/2 cup butter








Place crust in 9-inch pie plate.


Toss apple slices with white sugar, chopped walnuts, 3 tablespoons flour, spices, and salt.


Transfer mixture to pie.


Melt butter and mix in oatmeal, 1/3 cup flour, brown sugar.


Sprinkle crumb mixture over apple filling in pie.


Cover pie edges with foil to prevent burning for first 25 minutes of baking.


Bake at 375 degrees for 50 minutes.


Remove foil from pie edges after 25 minutes of baking.


Cool and serve (solo or with ice cream).

Apple pie recipe?

I have seen many, but my dad's exwife had the best recipe ever, calling her is NOT an option, bu tI know it went something like it had 3 eggs, vanilla sugar cinnamon and nutmeg maybe melted butter, does anyone have a recipe like this?? It is wet not dry like most pie.Apple pie recipe?
http://www.foodnetwork.com/food/recipes/…





Crunch Top Apple Pie Recipe courtesy Paula Deen, 2007





Paula's Perfect Pie Crust, recipe follows


3/4 cup sugar


1 tablespoon all-purpose flour


1 teaspoon ground cinnamon


Dash salt


3 1/2 cups peeled, chopped cooking apples


1 (16-ounce) jar applesauce


1 tablespoon lemon juice


2 tablespoons butter, chopped into small pieces


Crunch Topping:


3 tablespoons all-purpose flour


1 tablespoon sugar


Dash salt


1 tablespoon butter, at room temperature








Preheat oven to 425 degrees F.


Line a 9-inch pie pan with half of dough. Combine the sugar, flour, cinnamon, and salt in a bowl. Stir in the apples, applesauce, and lemon juice. Spoon the apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie.





For crunch topping:


Combine the flour, sugar and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.











Paula's Perfect Pie Crust:


2 1/2 cups all-purpose flour


1/4 teaspoon fine salt


3 tablespoons granulated white sugar


1/4 cup vegetable shortening, cold


12 tablespoons butter, (1 1/2 sticks) cold and cubed


1/4 cup to 1⁄2 cup ice water


In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the


butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.Apple pie recipe?
for the pie crust you are going to need the following:


2 cups all-purpose flour


1 teaspoon salt


1 tablespoon sugar


6 tablespoons butter


6 tablespoons shortening


6 to 8 tablespoons ice water


1 Mixing Bowl


Rolling pin


Knife


Measuring spoons


Measuring Cups


Dough Blender (in picture, I know, it sounds electric, but it isn't)


Cutting Board


9 inch Pie Pan (smaller is ok, but no bigger)


Step 1: MAKING THE CRUST


Warm the butter in the microwave until it is soft, but not melted. Mix in a large bowl the following; 2 cups flour, 1 teaspoon salt, 1 tablespoon sugar. Then cut in using the dough blender, use 6 tablespoons butter, 6 tablespoons shortening, 6-8 tablespoons ice water. Then chill the dough for 20+ minutes in the refrigerator wrapped in plastic.





For the filling you will need:


5 Tart Peeled Apples


1 Cup Sugar


2 Tablespoons Flour


1/2 Teaspoon Cinnamon


1/4 Teaspoon Salt


1 Tablespoon Vinegar


1 Tablespoon Lemon Juice





Step 2: MAKING THE FILLING


Peel and slice your apples, then soak them in water while you mix the filling. You will need:


1 cup sugar


2 tablespoons flour


1/2 teaspoon cinnamon


1/4 teaspoon salt


1 tablespoon vinegar


Mix the filling, and once it is mixed, then mix in the apples.


Step 3:


Take out your dough and shape your pie, when you are done then put the apples into it, then cover it. You can either make wholes on the top of the pie, or make it using strips (this helps stop any overflowing), or you can just cover the whole thing.


Step 4: Bakking the Pie


Cut long strips of tinfoil and place them around the edges of the pie, this stops the crust's edge from burning while it bakes. You should take the tinfoil off about ten minutes before the pie is done so that it will have a golden brown edge. You should bake the pie at 400 degrees for 50-60 minutes.





Good Luck, I hope you enjoy it.
this is the easiest and best receipe i have ever had...


crust:


3 c flour


1 c lard


beat in 5 tbs water


1 tsp vinegar


1 egg


separate into 3 balls


filling:


The best apples for a perfect pie are granny smith


Peel apples, quarter them, take out cores, and slice them as paper thin as you can. If apples are dry, sprinkle with a little water. mix together 3/4 to 1 cup of sugar, 1 tsp. cinnamon or nutmeg (what I do is put about 1 tsp of cinnamon and ½ tsp or a little more of nutmeg); Mix lightly through:


4 sliced apples; Heap up in pastry-lined pan. Dot with:1 1/2 tbsp. butter ; Cover with top crust. Bake until crust is nicely browned and apples are cooked through. Serve warm or cold...may be topped with cream, whipped cream, or ice cream.


Temperature: 425 degrees (hot oven)


Time: Bake 50 min. check after 45 minutes…


It makes a perfect pie every time...good luck

Does anyone know a recipe for Apple Pie Cookies?

I saw they have a Apple Pie Cookie Mix at Cracker Barrel, and was wanting to know if anyone had a recipe similar to that!Does anyone know a recipe for Apple Pie Cookies?
You might what to check out Cooks.com....there's several versions that might be what you are looking for.Does anyone know a recipe for Apple Pie Cookies?
they probably use their fabulous Fried Apples to make the cookies. I haven't been to Cracker Barrel since September, so don't know what is new for this Christmas season.





My recipe for apple pie cookies has basic sugar cookie dough, rolled and cut in rounds with donut hole in half the rounds. Brush the edges of the base with milk, put a teaspoon of pie filling or fruit preserves on the center of that one and put the top piece on and use fork around edges to seal. Bake as for sugar cookies. Oh, yes, brush the tops of the cookies with milk and sprinkle with cinnamon sugar before baking.





more good recipes here and maybe even one like that one: http://www.northpole.com/Kitchen/Cookboo鈥?/a>

I have a recipe for apple pie in a jar-indicates refrigeration, then states can be stored for future use?

Does anyone know the answer as I would like to give as gifts, but not sure if they can be stored..





Thanks much!!I have a recipe for apple pie in a jar-indicates refrigeration, then states can be stored for future use?
Maybe the finished pie should be refrigerated, but apples that have been properly canned should be shelf-stable for approximately one year.I have a recipe for apple pie in a jar-indicates refrigeration, then states can be stored for future use?
I think it probably means that you can keep the unopened product in a dark, cool cupboard for a longer term, but once the jar is opened it should be refrigerated and used within a shorter period. Hope this helps!
Mabye you'd have to can them like you would Jelly or jam


I know theres alot of steps to doing that right, so no jerms or air get inside.

Great American Recipe Cards Apple Pie Recipe?

I subscribed to the Great American Recipe cards and had a card with a recipe for an apple pie with a stusel topping. I seemed to have lost the card. I've been searcing on the internet off an on for about 3 years. Does anyone have that recipe please? Thanks so much!Great American Recipe Cards Apple Pie Recipe?
I think it is in the Bunkhouse and will almost take an act of congress for me to go unearth that one.





Have you tried http://www.recipezaar.com ? You can request recipes on there as well as post or copy them off.

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Apple Pie Recipe?

I need an Apple Pie recipe that's easy to make. I'd prefer one that uses puff pastry and canned apples (slack i know)!!!!! Any help would be appreciated....Apple Pie Recipe?
I just pour a can of apple pie filling into the pastry, add a little butter on top and cinnamon and a little brown sugar and cook for about 30 minutes at 350 until crust is browned. Good luck.Apple Pie Recipe?
here is an excellent recipe from Kraft foods. It is easy to make and tastes wonderful.





http://www.pecanworld.com/applepie.htm
I got this from Pillsbury





Oven-Fried Apple Pies


1 tablespoon sugar


1/4 teaspoon cinnamon


1 (1 lb. 1.3-oz.) can Pillsbury庐 Grands!庐 Refrigerated Extra Rich Biscuits


1 cup cinnamon and spice apple pie filling and topping (from 21-oz. resealable can)


4 teaspoons butter, melted


1 . Heat oven to 375掳F. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon. Set aside.


2 . Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets.


3 . Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture.


4 . Bake at 375掳F. for 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.) Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm.





or


Magically Fast Apple Pie


Prep Time: 10 min ; Start to Finish: 50 min


Makes: 4 servings Nutrition Information





Homemade apple pie ready in less than an hour? It's not magic, it's just delicious!











1 Pillsbury庐 refrigerated pie crust (from 15-oz box), softened as directed on box


1 package (10 oz) frozen cinnamon apples (1 cup) or 1 box (12 oz) frozen escalloped apples, slightly thawed


4 teaspoons cinnamon-sugar


1 teaspoon water


Vanilla ice cream, if desired











1 . Heat oven to 375掳F. Remove pie crust from pouch; unroll crust on ungreased 15x10x1-inch baking pan. Spoon cinnamon apples evenly onto half of crust to within 1 inch of edge. Sprinkle 2 teaspoons of the cinnamon-sugar over apples.


2 . Brush water over edge of crust. Fold untopped half of crust over apples; press edges with fork to seal. Cut three 1-inch slits in top. Sprinkle remaining 2 teaspoons cinnamon-sugar over top.


3 . Bake 30 to 40 minutes or until top is crisp and golden brown. Immediately remove from cookie sheet; place on serving platter. If desired, serve with ice cream.
Apple-Pecan Pie Cobbler:





6 large Granny Smith apples, peeled and sliced (about 3 pounds)*


1/2 cup firmly packed light brown sugar


2 tablespoons all-purpose flour


1/4 cup butter


1/2 cup dark corn syrup


Pecan Pie Muffin Batter





Toss together first 3 ingredients in a large bowl.





Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes. Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.





Bake at 425掳 for 15 to 20 minutes or until golden brown.





*3 (12-ounce) packages frozen, cooked apples, thawed (such as Stouffer's Harvest Apples), can be substituted for Granny Smith apples. Proceed with recipe as directed.





Yield: Makes 6 servings
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.








Apple season means apple pies, and my favorite are those apple pies packed with apples, not overly sweet, and with a buttery crust. The problem with baking thick apple pies is that the apples shrink as they cook, leaving a gap between the crust and the apples, which usually collapses upon cooling. The trick is to gently cook the apples first, so that they do their reducing before they go in the pie. I settled on this recipe after trying several; it draws its crust from a mile-high apple pie recipe in Oprah Magazine and its method adapted from a method for deep-dish apple pie in Cooks Illustrated.





Crust


2 cups all-purpose flour, plus extra for rolling


1/2 cup finely ground blanched almonds or almond flour


16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes


1 teaspoon salt


1 heaping teaspoon brown sugar


3 to 6 Tbsp nonfat milk, very cold





1 Tbsp heavy cream


1 large egg yolk





Filling


1/2 cup sugar (white granulated)


1/4 cup packed light brown sugar


1/4 teaspoon salt


1 teaspoon ground cinnamon


1/4 teaspoon ground ginger


5 lbs of mixed apples (Granny Smith, Golden Delicious, Pippin, Braeburn, Cortland, McIntosh - see this guide to apple varieties), peeled and cut into 1/4 inch slices


1 Tbsp of lemon juice and 1/2 teaspoon of grated lemon zest


2 Tbsp unsalted butter





Start with the crust:


1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add milk 1 Tablespoon at a time, pulsing until mixture solidifies into a ball. Remove dough from machine and shape into 2 discs. Wrap each in plastic wrap and refrigerate at least 1 hour.





While the dough is cooling, start cook the apples:


2 Mix 1/2 cup white sugar and 1/4 cup brown sugar, salt, ground ginger, and cinnamon into a large mixing bowl. Add the apples and lemon zest and toss to combine. Transfer apples to a large, thick-bottomed covered pan or Dutch oven and cook, covered, over medium heat, stirring frequently, until apples are just tender when poked with a fork, but still hold their shape - about 15 to 20 minutes (but not so long for the apples to turn into applesauce, put apples in a colander over a bowl to drain excess liquid. Drain off as much juice as possible.





3 Preheat oven to 425掳F with a baking sheet on a rack on the lowest rung of the oven.





Back to the crust:


4 While the apples are cooling and draining, remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.





Add the filling to the pie:


5 Add the apple filling to the dough-lined pie pan. Sprink on 1 Tbsp of lemon juice. Dot with butter.





Finishing:


6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.





Cooking:


7 Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425掳F for 15 minutes. Lower the heat to 375掳F and cook for an additional 50 minutes, until filling bubbles in the center and crust turns golden brown. Cool on a wire rack for 1 1/2 hours. Cut into wedges and serve with vanilla icecream.





Serves 6 to 8.

What is a good recipe for apple pie?

Apple Pie by Grandma Ople





';This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!';


Original recipe yield: 1 - 9 inch pie.





INGREDIENTS:


1 recipe pastry for a 9 inch double crust pie


1/2 cup unsalted butter


3 tablespoons all-purpose flour


1/4 cup water


1/2 cup white sugar


1/2 cup packed brown sugar


8 Granny Smith apples - peeled, cored and sliced





DIRECTIONS:


Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.


Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.


Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.What is a good recipe for apple pie?
FARMERS APPLE PIE


Yield: 6 servings





Ingredients:-


-1 unbaked (9-inch) pie shell


-3 cups peeled apples (Delicious, Winesap or Macintosh)


-3/4 cup sugar


-1/2 teaspoon cinnamon


-1/4 teaspoon nutmeg


-dash of salt


-1 cup heavy cream





Method:-





1) Preheat oven to 450F.


2) Bake pie shell 8 minutes. Reduce temperature to 350F.


3) Combine apples, sugar, cinnamon, nutmeg, salt and cream in a bowl and mix well.


4) Pour the apple mixture into the baked pie shell.


5) Bake for 1 hour.





ENJOY!!What is a good recipe for apple pie?
Pie Crust


2 1/4 c flour ... 1/3 c cold water


1/4 tsp salt ... 1 beaten egg


1 tsp baking powder ... 1 tsp vanilla


1 tsp br sugar ... 1 tsp white vinegar


1 c lard





mix dry ingredients then cut in the lard til crumbly. In another bowl, whisk wet ingredients then stir into the dry. Knead briefly. Rest 15 min in fridge before rolling out.





Sourcream Apple Pie


Filling


1 c sourcream ... 1 tsp vanilla


2/3 c sugar ... 1 egg


3 T flour ... 4 cups peeled, sliced apples


1/2 tsp salt





Beat all but the apples then stir in apples. Put in the prepared unbaked pie shell and bake at 400 for 25 min. Remove from oven and sprinkle on the topping then bake another 25 minutes. Let cool before serving. Easily will serve 8. After that first bite of delicious mmmm your guests may float to 7th heaven in awe.





Topping


1/2 c br sugar ... 1/2 tsp cinnamon


1/3 c flour ... 1/4 chopped pecans (opt)


1/4 c soft butter





mix together til crumbly





Enjoy :)
Apple-Maple Pie:





1/2 (15-ounce) package refrigerated piecrusts


6 medium-size cooking apples (about 3 pounds), peeled


1/3 cup all-purpose flour


1/3 cup sugar


2 tablespoons butter or margarine, cut up


1/4 cup maple syrup


1/4 cup whipping cream


Vanilla ice cream


Warm maple syrup





Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.





Cut 3 apples in half, and slice remaining 3 apples.





Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Sprinkle half of mixture in bottom of piecrust, and top with apple slices. Arrange apple halves, cut sides down, on top. Combine 1/4 cup maple syrup and whipping cream; pour over apple halves. Sprinkle evenly with remaining crumb mixture.





Bake at 425掳 for 15 minutes. Reduce heat to 375掳; bake 35 minutes, shielding with aluminum foil after 15 minutes to prevent excessive browning, if necessary. Let stand 15 minutes. Serve with ice cream and maple syrup.





Yield: 1 (9-inch) pie
French Apple Pie


The Recipe


Rating:


4.00 (1 ratings)


Prep Time: 20 minutes


Cook Time: 55 minutes


Total Time: 75 minutes


Servings: 8





Ingredients


4-1/4 cups Jonathan or Granny Smith apples, peeled and sliced


1-1/4 tsps. ground cinnamon


1/4 tsp. ground nutmeg


3/4 cup milk


2 Tbsps. unsalted butter, softened


2 eggs


1 cup sugar


1-1/2 cups buttermilk baking mix


3 Tbsps. unsalted butter, cool


1/2 cup chopped nuts


1/3 cup brown sugar, packed





Instructions


Preheat oven to temperature 325掳F. Combine apples and spices in a


bowl. Turn into a greased 10 inch pie plate. Combine milk,


softened butter, eggs, sugar and


1/2 cup baking mix in a


bowl. Beat until smooth, 15 seconds in blender on high or 1 minute


with hand beater. Pour into plate. Combine


1 cup baking mix, nuts,


brown sugar and firm butter in a bowl until crumbly. Sprinkle on pie.


Bake 55-65 minutes, or until a knife inserted in center comes out


clean. Cool.


















































Classic Apple Pie


The Recipe


Rating: Click here to rate ';I didnt really like this recipe';Click here to rate ';This recipe was OK';Click here to rate ';I liked this recipe';Click here to rate ';This recipe was very tasty!';Click here to rate ';This recipe was absolutely delicious';


4.00 (2 ratings)


Prep Time: 10 minutes


Cook Time: 50 minutes


Total Time: 60 minutes


Servings: 8





Ingredients


6 Jonathan or Macintosh apples, peeled, cored and sliced


3/4 cup sugar


1 tsp. vanilla extract


1/4 tsp. ground cinnamon


1 Tbsp. all purpose flour


2 ready-made pie crusts


1-1/2 Tbsps. unsalted butter, cut into small pieces





Instructions


Preheat oven to temperature 450掳F. Combine apples, sugar, vanilla,


cinnamon and flour in a mixing bowl. Toss to coat apples. Place one


pie crust in the bottom of a 9 inch pie pan. Gently arrange


dough in pan, pressing lightly along the sides so that 1 inch


hangs over edge of pan. Fill with apples and dot with butter. Cut a


3 inch slit in center of remaining pie crust and center on top


of pie. Pinch overhanging dough together, roll under and crimp with


thumb and forefinger to seal dough around the edge. Place pie on a pie


ring or small baking sheet to catch dripping juices. Bake 10


minutes. Reduce temperature to temperature 400掳F. Bake 40


minutes longer or until filling is bubbly. Let cool before serving.
make your pie dough


soak your apples in half cup of rum,1/4 cup of sugan 3 tablespoons of cinnamon and some raisins (optional) let soak for about 3 hours then make your pie
go on foodnetwork.com

What is a really wonderful old-fashioned recipe for apple pie?

my mother God bless her heart was a wonderful cook and made an apple pie that was out-of-this-world. When she passed away she never left any of her many wonderful recipes behind because she never wrote them down. However, she always said ';a good cook is not necessarily one who doesn't need recipes'; and ';when you have a recipe, follow it precisely';. There was an old cook-book (I believe Betty Crocker) I remember her painstakingly following on the kitchen counter when she made her apple pie. If you know the book or have a good apple pie recipe it would me greatly appreciated.What is a really wonderful old-fashioned recipe for apple pie?
Grandma Ople's Apple Pie --





';This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well!';








INGREDIENTS


1 recipe pastry for a 9 inch double crust pie


1/2 cup unsalted butter


3 tablespoons all-purpose flour


1/2 cup white sugar


1/2 cup packed brown sugar


1/4 cup water


8 Granny Smith apples - peeled, cored and sliced











DIRECTIONS


Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.


Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.


Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>







Perfect Apple Pie --











INGREDIENTS


2 cups all-purpose flour


1 teaspoon salt


3/4 cup shortening


4 tablespoons cold water


FILLING:


7 cups thinly sliced peeled baking apples


2 tablespoons lemon juice


1 cup sugar


1/4 cup all-purpose flour


1 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


2 tablespoons butter or margarine


1 egg yolk


1 tablespoon water











DIRECTIONS


In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan.


In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly. What is a really wonderful old-fashioned recipe for apple pie?
Scrumptious Apple Pie


This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.





Pastry


2 cups Gold Medal庐 all-purpose flour


1 teaspoon salt


2/3 cup plus 2 tablespoons shortening


4 to 6 tablespoons cold water





Filling


1/3 to 1/2 cup sugar


1/4 cup Gold Medal庐 all-purpose flour


1/2 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/8 teaspoon salt


8 cups thinly sliced peeled tart apples (8 medium)


2 tablespoons butter or margarine





1 . In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).





2 . Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.





3 . Heat oven to 425掳F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.





4 . In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.





5 . Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.





6 . Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.





--Betty Crocker

Low-fat and easy apple pie recipe?

i want to make an easy, low fat apple pie...any good recipes?Low-fat and easy apple pie recipe?
Apple pie is not high in fat do you mean low-cal??





Ideas below





http://www.floras-hideout.com/recipes/lf鈥?/a>Low-fat and easy apple pie recipe?
Not sure how low-fat this is but I substitute splenda for sugar in my apple pies and peach cobblers and they are just as delcious.





4 Cups peeled, sliced fresh apples


1 Tbsp lemon juice or 1 packet True Lemon





陆 cup Splenda


3 Tbsp all-purpose flour


1/4 tsp ground nutmeg


1/2 tsp ground cinnamon





6 Tbsp margarine


1 refrigerated package of Pillsbury Pie Crust





Preheat oven to 375





Remove pie crusts from package and let set at room temp for about 20 minutes





Combine apples and lemon juice in a bowl. Combine splenda, flour, nutmeg, and cinnamon. Spoon dry ingredients over apple mixture, tossing gently. Let set for about 10 minutes.





Unroll pie crust and lightly flour. Place one crust in a 9 inch glass pie pan or glass 9 inch square pan. Spoon peach mixture evenly into the pie crust, and dot with about 4 Tbsp of butter or margarine. Place second pie crust over the top of pan. Trim excess crust along edges. Fold edges and crimp. Cut slits in top crust to allow steam to escape. Dot top crust with 2 Tbsp of margarine and sprinkle about 1 Tbsp splenda over top of crust. Place on pie on a cookie sheet.





Bake in oven for 1 hour.

Best homemade apple pie recipe ever do you have one ?

my best one ive tasted was when i use homegrown apples!!!!


heres what my grandma used to do!!! luv this recipe!





for the filling, thinly slice apples till uve got about 6 cups. toss this in a large bowl with about a tbs of cinnamon, a tsp of nutmeg, 2/3 cup white sugar, and 1/3 cup of all purpose flour. mix it allllll up really good!


then make the pie crust or buy ur own...my grandma's pie crust recipe:


1 1/4 cups all-purpose flour


1/4 teaspoon salt


1/2 cup shortening, chilled


3 tablespoons ice water (make sure its ICE WATER) =]





so stir together flour, salt and shortening, then slowly add ice water till the dough comes together. itll be rocky looking and not one big dough ball. puch all the dough particles together to form a ball then wrap it and chill it for 30 minutes. then take it out, divide in two, roll till flat, put in greased pie pan a put the apples in and put the other crust on top.





melt about 2 tbs of butter, pour over pie.





whisk an egg and add about 3 tsp milk, brush it over the crust and bake at about 400 for 15 minutes then set the time on 350 and bake for 40 minutes or till the apples are soft!


=]Best homemade apple pie recipe ever do you have one ?
I have tried dozens of apple pie recipes and this one is, by far, my favorite! I'll include the link so you can see all the comments regarding the recipe:





1 recipe pastry for a 9 inch double crust pie


1/2 cup unsalted butter


3 tablespoons all-purpose flour


1/4 cup water


1/2 cup white sugar


1/2 cup packed brown sugar


8 Granny Smith apples - peeled, cored and sliced





Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.





Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.





Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. Best homemade apple pie recipe ever do you have one ?
HOMEMADE APPLE PIE





6-8 apples, 6 c. pared (thinly sliced)


1 c. sugar


2 tbsp. flour


1 tsp. cinnamon


Dash of nutmeg


Dash of salt





Combine sugar, flour, cinnamon, nutmeg and salt. Mix with apples. Line pie plate with crust and fill with apple mixture. Bake at 400 degrees for 50 minutes or until done.





TOPPING FOR PIE:





1/3 c. sugar


3/4 c. all-purpose flour


6 tbsp. butter





Mix 1/3 cup sugar with the flour; cut in butter until crumbly. Sprinkle over apple mixture.
I do a normal apple pie. My secret is low and slow. I bake at 250 for 2-3 hours. The apples have time to absorb the cinnamon and sugar.





Yummy.
my recipe is the usual one used to make the pie but I shred my apples with a food process-er rather than leaving the apples in big chunks.
Mc donalds
allrecipes.com is your best bet!

Anyone have a simple recipe for Apple pie that uses only brown sugar?

Just the basic Apple Pie recipe, that uses only brown sugar, and not a specific kind of apple either, thanks.Anyone have a simple recipe for Apple pie that uses only brown sugar?
You should be able to just mix sliced apples (peeled) with brown sugar (let it sit %26amp; stir it occasionally before putting into pie shell), then put into pie crust (I use store bought for convenience), I recommend putting a few little pats of butter all over the top of it, adds richness to the flavor, but you certainly don't have to! Cover with the top crust, cut out a small hole in center %26amp; bake at 375 for about 40-50 mins or until crust is baked %26amp; filling is bubbling.





I make simple fruit pies this way all the time %26amp; serve with homemade whipped cream - heavy whipping cream, a wee bit of sugar (to taste, I don't like it sweet) %26amp; a couple drops of vanilla, beat with electric beaters until it starts to 'peak' or is the consistency you prefer. Alternatively, a slice can be served with a scoop of vanilla ice cream or cheddar cheese!





Now, if you're willing to add a few more ingredients, this is a good recipe:


http://www.care2.com/greenliving/brown-s鈥?/a>





(note that I just edited above a little, to add a bit more info :) )Anyone have a simple recipe for Apple pie that uses only brown sugar?
EASY APPLE PIE





1 Pillsbury pie crust from dairy section (not frozen)


1 c. brown sugar


1/2 tsp. cinnamon


1/4 tsp. salt


2 tbsp. flour


6 c. pared, sliced apples


1 tbsp. lemon juice


2 tbsp. butter





Combine sugar, cinnamon, salt and flour in mixing bowl. Arrange apples in layers in 9 inch pastry lined pan. Sprinkling cinnamon sugar mixture over each layer. Sprinkle with lemon juice. Dot with butter. Put top crust over filling and press together edges around pie. Cut slits for escape of steam. Bake at 375 degrees for 40 to 50 minutes.
EASY APPLE PIE





Apples


1/2 c. brown sugar


1/4 tsp. mace


1/4 tsp. apple pie spice


Pillsbury Pastry or your own pastry





Cut up at least 8 apples and mix with brown sugar, mace and apple pie spice. Roll out the Pillsbury Pastry a little thinner and put in pie pan. Sprinkle with white sugar. Add apple mixture. Top with upper pastry and sprinkle generously with white sugar. Bake 10 minutes at 425 degrees, then 35 minutes at 400 degrees.

transmission oil

What is a good recipe for apple pie with a fluffin pastry crust?

Just cut a ripe squeeky jesus toy into eight wedges, take a trashcan lid and line it with cashmere doylies arrange the wedges into a symmetrical pattern, cover with a blue raincoat and lit a fire under it.What is a good recipe for apple pie with a fluffin pastry crust?
First you have to ...............well, just ask Stooge... he is the fluffin kingWhat is a good recipe for apple pie with a fluffin pastry crust?
go to recipes.com


they have homemade recipes and recipes from chefs. check it out
1 Fluffin (shaved)


1 Can of rainbow trout juice


1 pair German underwear(soaked overnight)


2 teaspoons of yeast


1 cup of barley


2 tablespoons horseraddish


1/4 cup toe nail clippings





Throw ingredients into a coin operated beaver trap. Pee on it to start the fermentation process. Cover with dirt. ready to eat in 12-15 months.
the hamster general got it right!





but why is jack so retarded? wo took the key to our armoury from him?
My mum does a fantastic super healthy sugarless, fatless, cholesterol free, low salt, gluten free, non dairy, apple free fluffin pie. Lately she has even taken to substituting water for fluffins.
ACK! ACK! ACK! ACK! ACK!! COUGH!! COUGH!!! I seem to have ack-ack-ack, some o' Boo's fluf-ack!!-fin, ack-cack- pastry -ack-cack! stuck in my.....GAG!!! gag!! CHOKE!! GAG! GAG! wheeze!!, splutter!!! CHOKE!! (again) throat. COUGH!!!
1 fluffin


1 eye of newt


1 nipple of man


1 apple


1 knickleawsh (german)


pre-made pastry


left over crust from last months bread.


and Voila! i speak french too you know. no i don't ack ack ack.

Is someone so nice to give me recipe for apple pie?

Hey guys I'm sorry if my question is stupid but I was wondering how to prepare a pie.I'm not american and I'd like to know your ways for cooking.Is someone so nice to give me recipe for apple pie?
Amish Dutch Apple Pie





need: pastry for a single crust pie





Filling:





4 c peeled and sliced apples


3/4 c sugar


1/4 c brown sugar


3 Tbsp flour


1/2 tsp cinnamon


1 beaten egg


1 c half %26amp; half or light cream


1 tsp vanilla





topping:





1/3 c flour


1/3 c sugar


3/4 tsp cinnamon


1/4 tsp nutmeg


dash of salt


1/4 c butter





place apples in a 9'; pie pan


Combine filling ingredients 2 through 5. Stir in egg. half %26amp; half and


vanilla.


Pour over apples.


Cover loosely with foil and Bake @ 350潞 fpr 60 minutes





Topping - Combine dry ingredients and cut in butter to a coarse crumb.


Sprinkle over pie and Bake uncovered for an additional 25 minutes more.


Cool and refrigerateIs someone so nice to give me recipe for apple pie?
EASY APPLE PIE








* 1/2 stick butter or margarine melted


* 1 c. sugar


* 1 c. self-rising flour


* 1 egg


* 1 tsp. cinnamon


* 1/4 tsp. nutmeg


* 1 and 1/2 c. apples, chopped





Combine all ingredients except apples. Mix well then stir in chopped apples. Pour into a 9 inch buttered pie pan. Bake at 350掳 for 30 minutes. Serve warm with ice cream or enjoy cool.
For a TRULY American Apple Pie, visit:





http://www.tasteofhome.com/SearchResults鈥?/a>





Their recipes are the absolute BEST !
http://www.pickyourown.org/applepie.php

Apple pie recipe?

my search is not working for some reason and i need an apple pie recipe. pls helpApple pie recipe?
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.Apple pie recipe?
i hope this is the 1st time you've tried this.if you have then you know all the work involved.in my opinon buying a frozen one is a lot easier and just as good or better.
Easy apple pie recipe for a deep dish apple pie and crust. Make this classic apple pie and receive applaud from your family and guests.


INGREDIENTS:


8 medium apples


1 T. butter


1 C. white sugar


陆 C. culinary rose water


grated nutmeg


陆 C. butter


2 C. flour


pinch salt


cold water


PREPARATION:


Make your dough for this apple pie as follows: Rub butter into flour, add salt and mix in enough cold water to make a nice dough. Roll out enough dough to line a deep pie dish. Line dish with the dough and fill with apple mixture. Core apples, chop and stew til softened, about 15 minutes. Add butter, sugar, rose water and nutmeg - mix well. When you have poured this apple mixture into the pie dough, top with another layer of dough for the top - pierce a couple of knife holes in top. Glaze with beaten egg and bake for 30 minutes in moderate oven.
FARMERS APPLE PIE





1 unbaked (9-inch) pie shell


3 cups peeled apples (Delicious, Winesap or Macintosh)


3/4 cup sugar


1/2 teaspoon cinnamon


1/4 teaspoon nutmeg


dash of salt


1 cup heavy cream





Preheat oven to 450F.


Bake pie shell 8 minutes. Reduce temperature to 350F.





Combine apples, sugar, cinnamon, nutmeg, salt and cream in a bowl and mix well. Pour the apple mixture into the baked pie shell.





Bake for 1 hour.





Yield: 6 servings











=================================


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.








======================================鈥?br>




CALIFORNIA HOLIDAY APPLE PIE





5/6 medium sized Pippin or Granny Smith apples


1 cup granulated sugar


1/4 cup brown sugar well packed


1/4 cup all-purpose flour


1/2 teaspoon cinnamon


1/4 teaspoon nutmeg


dash of salt


2 tablespoons lemon juice


1/4 cup golden raisins


1/4 cup chopped walnuts


1 tablespoon butter


1 tablespoon granulated sugar


pastry for two crust pie (9';)





Preheat to 400 掳F.


In a large bowl mix sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Mix all until blended.





Peel and slice apples thin. Add to sugar mixture and toss lightly.





Pour apple mixture into prepared pie crust. Drizzle apple mixture with lemon juice. Sprinkle raisins and walnuts over top of apple mixture. Cover with top crust and vent crust.





Melt 1 tablespoon of butter and brush over top crust and edges. Sprinkle top crust with 1 tablespoon of sugar. Cover edges with aluminum foil for first 30 minutes then remove for remainder of baking time.





Place in oven and reduce heat to 350掳F. Bake for 45 to 50 minutes or until crust is golden.





Also great without the raisins and walnuts.





Serves 6. Enjoy!
Okay,I've googled for you:





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.
SPRITE APPLE PIE (I have some other recipes too, but this recipe is the one I have right at hand.)





The crust: 1/2 cup butterscotch morsels


1 1/4 cups all purp flour


1/8 teaspoon salt


3/4 cup chopped nuts


1/4 pound butter, softened





The filling: 3/4 Sprite


1/3 cup sugar


2 teaspoons lemon juice


3 1/2 cups chopped and peeled granny apples (don't have enough to fill that measurement? Add some canned apple pie fililng to what you do have.)


8 ounces cream cheese, softened


2 cups powdered sugar


1/2 cup Cool whip (or heavy cream, whipped)





Preheat oven to 350. Combine teh moresels, flour, nuts and salt in a food processor or blender. Process until the mixture is almost flour. Add the butter and process until mixed.





Press mixture into a 9 nch pie plate. bake for 15 minutes, utnil lighlty borwn. IF shell puffed while baking, quickly flatten with fingers, before it cools. Completely cool pror to adding the filling.





Combine the Sprite, lemon juice, sugar and chopped apples in a medium pan. Cook over medium high heat for 4 minutes, or until tender but not mushy. Remove from heat. Drain and copletely cool. In a large mixing bowl, combine the cream cheese and powdered sugar then beat until smooth. Stir in the whipped cream, and the cooled apple mixture. next spoon into crust and refrigerate.








note: You can also use a can of apple pie fililng and a can of cherry pie fililng to make Chapple Pie. Follow recipe on the can of apple filling, but use apple and cherry fililng, instead of two of apple fililng.
Apple Pie





1/2 cup apple juice


1/2 cup white sugar


1/2 cup butter


6 Golden Delicious apples - peeled, cored and sliced


1/2 cup white sugar


2 tablespoons cornstarch


2 (9 inch) unbaked pie crusts





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




DIRECTIONS:


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


Combine the apple juice, 1/2 cup white sugar and the butter in a sauce pan and heat until melted. Add the apples and cook until fruit is tender.


Combine 1/2 cup of the sugar with the cornstarch. Stir into the fruit mixture, then cook until thickened. Cool then pour into the pie shell. Cover with the top crust and seal.


Bake at 350 degrees F (175 degrees C) until golden brown.
go to allrecipes.com


buy either marie callendar's or sara lee apple pies at the supermarket!
BASIC APPLE PIE RECIPE





8 servings





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





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


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


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


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


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


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


bulletPut 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.


bulletAdd filling (see below)


bulletRoll 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





bulletHeat oven to 425 degrees.


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


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


bulletStir in apples.


bulletPour into pastry-lined pie plate.


bulletDot with margarine.


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


bulletOPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning.


bulletRemove foil during last 15 minutes of baking.


bulletBake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Apples, pastry %26amp; sugar .... cinnamon optional.
the first thing you must do is have some real good dirt, make a hole, put the apple seed in the ground place it right side up, you know so it grow out of the ground, then wait about four years by that time your dough should be ready hahhahahhahah
Crazy Crust Apple Pie





';The one that makes its own sweet, crumbly, biscuit-like crust!';


Original recipe yield: 1 - 9 inch deep dish pie.





INGREDIENTS:


1 cup all-purpose flour


2 tablespoons white sugar


1 teaspoon baking powder


1/2 teaspoon salt


3/4 cup water


2/3 cup shortening


1 egg


1 (21 ounce) can apple pie filling


1 tablespoon lemon juice


1/2 teaspoon apple pie spice





DIRECTIONS:


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


In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan.


In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir.


Bake in preheated oven for 40 to 45 minutes, until crust is browned.








Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect

Apple pie crust recipes?

i need help this year for thanksgiving i want to make totally home made apple pies, really need help with the pie crust, i need to make 2 pies, really big ones, so i have to have a good crust, with out using the box mix,





my apple pie is, i take 8to 10 apples (i am using the honey crisp apples) for one pie, peal them, and core them, evenly slice them,





stick them in a big pot on the stove, add butter, sugar, all spice, ginger, nutmeg, cinnamon (add them all to taste i don't measure)





and to coat all the apples them soften the apples about 3/4 way done so there is a small crunch to them, than i strain the apples into another sauce pan to add the flour, to thicken the mix, then add back in the apples then in the crust it goes,





cook the apples on the stove before i stick them in the pie crust to bake the top crust,





the only thing is my pie crust don't taste right when i do it from scratch. any great cooks out there help please. Apple pie crust recipes?
I tried many pie crust recipes and none of them worked for me until I found this one. It is flaky and tasty. Hope you like it!





Angela's Amazing Pie Crust


2 Cups Pastry flour (SUB 2 Cups less 2 TBSP All purpose)


3/4 Tsp Salt


3/4 Cups Lard (really soft)


4-5 TBSP Cold water





Mix flour and salt


with pastry belnder or 2 knives cut in Lard


add in 1 TBSP of water at a time using only enough water to make the dough cling together.


roll 1/2 of the dough at a time on a lighty floured surface or between 2 pieces of wax paper.


makes 2 single


crusts or 1 double


Apple pie crust recipes?
This site will surely help you: http://recipestoolbar.com. You can download it for free and it is safe. It takes only few minutes to find unique apple pie crust recipes plus other recipes you want instantly.


God bless.
I use the crisco crust, I use butter flavored crisco. go to crisco.com, the crust is great.
Seriously, this is the one to use. I have used it regularly since the recipe was published about a year ago (I make pies once a week). It may seem strange to include vodka in the crust but trust me one this, it is sooo tender and the alcohol bakes off.





Foolproof Pie Dough


- makes one 9-inch double-crust pie -





The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.





Ingredients


2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour


1 teaspoon table salt


2 tablespoons sugar


12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices


1/2 cup cold vegetable shortening, cut into 4 pieces


1/4 cup cold vodka


1/4 cup cold water





Procedure


1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.





2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Does anyone have a good apple pie recipe?

I don't think there's a bad apple pie recipe. Slice about 6 cups tart apples (Ida Reds, Granny Smith etc.). Toss with 3/4 cup sugar. Pour into pie shell, dot with butter (add cinnamon if you like, I don't) cover with top crust. Pierce top crust or cut slits in it. Bake at 450 10 min. to brown crust, reduce to 350 for 45 minutes. Enjoy!

Apple pie SMOOTHIE recipe with real apples?

I don't have any apple juice or applesauce but I have apples. Lots of them! Anyone have a recipe for making an Apple Pie Smoothie with just real apples?Apple pie SMOOTHIE recipe with real apples?
Apple Pie Smoothie


Makes 3 cups





1陆 apples, peeled and quartered


戮 cup low-fat vanilla yogurt


1 cup french vanilla ice cream


1/2 cup pecans


1 tablespoon brown sugar or other sweetener of your choice and amount


cinnamon


陆 teaspoon apple pie spice


1 cup ice cubes





Cook's note: Of course, you'll need a blender. If you don't have a Vita-Mix, you can use what you have as long as it can stand up to crushing ice cubes.





Preparation: Blend all ingredients except ice. Then add ice and blend again.





Presentation: Serve immediately.








:)Apple pie SMOOTHIE recipe with real apples?
All-American Apple Pie Smoothie





Now you can enjoy all the taste of America鈥檚 favorite dessert with none of the guilt!





Mom would approve.





2 scoops Vanilla Secure庐


1/2 cored tart green apple, such as a Granny Smith


1/4 teaspoon apple pie spice


2 low-fat vanilla wafers


1/4 cup ice cubes


8 oz. water





Blend ice, water and apple in a blender.





With blender running at lowest setting add Secure庐, apple pie spice, and vanilla wafers.





Replace cover and increase blender speed setting.





Blend 20 seconds or until no large ice cubes remain

transmission oil

Apple Pie Recipe (With Pre-made crust, Apples, and Apple Jelly)?

I bought a pre-made crust at the store along with some apples and apple jelly. Any recipies that pertain to these ingredients?Apple Pie Recipe (With Pre-made crust, Apples, and Apple Jelly)?
French Apple Pie





1 pre-made pie crust from any grocery store


- 1 tablespoon ground almonds


- 5 baking apples


- 1/4 cup sugar





zest from 1/2 of a lemon


- 1/4 cup apple jelly, melted





Preheat oven to 425掳.





Peel, core and thinly slice 3 apples.





Place apples in a saucepan with 1/4 cup of water.





Cook over medium heat for 20-30 minutes, stirring occasionally.





After apples have cooked down, pour into a food processor or blender to pur茅e.





Add sugar and lemon zest to the apple pur茅e.





Sprinkle pie crust with ground almonds.





Pour pur茅e over the crust.





Peel, core and thinly slice 2 baking apples.





Arrange the sliced apples neatly over the apple pur茅e.





Brush with melted apple jelly.





Bake in oven for approximately 25-30 minutes or until the pastry and apples are golden brown.





Dust with powdered sugar.Apple Pie Recipe (With Pre-made crust, Apples, and Apple Jelly)?
Apple Jelly Pie Recipe:





Crust





1 cup graham cracker crumbs





3 tablespoons melted margarine





1.Combine ingredients and press into a 9-inch pie plate that has been lined with foil.





2.Chill.





Filling





3 lbs peeled, cored, sliced tart apples





2 tablespoons lemon juice





1-cup apple jelly





1.Toss apples with lemon juice and set aside in large bowl.





2.Heat apple jelly in pan until it is liquid. Do not boil.





3.Pour liquid over apple slices and toss to coat evenly.





4.Pour apple slices in prepared crust and return to refrigerator for a minimum of two hours.





Topping





2/3 cup sugar





1-tablespoon molasses





1 cup flour





1-teaspoon cinnamon





1-teaspoon nutmeg





2/3 cup margarine chilled and cut into small pieces.





1.Using a fork, combine sugar and molasses until well mixed.





2.Sift flour, cinnamon and nutmeg together, then combine with sugar molasses mixture using a fork.





3.When mixed well cut in margarine until it resembles small peas.





4.Sprinkle topping over chilled pie.





5.Bake at 350 degrees for 30 minutes or until topping browns.





This pie is delicious warm or cold. To serve, use foil to remove entire pie from pie plate, cut into wedges and serve with a scoop of ice cream if desired.
Here's an apple pie recipe

I need a quick n' easy apple pie recipe. Any suggestions?

Here's our recipe for the Easiest Ever Apple Pie. Triple tested at the Good Housekeeping Research Institute.





INGREDIENTS





1 frozen deep-dish piecrust


1/2 cup(s) chopped pecans


1/4 cup(s) all-purpose flour


1/4 cup(s) (packed) brown sugar


2 tablespoon(s) butter or margarine


1 large egg white


1/4 cup(s) granulated sugar


2 tablespoon(s) cornstarch


1/2 teaspoon(s) ground cinnamon


3 pound(s) Granny Smith, Golden Delicious, and/or Gala apples, each cored, peeled, and cut into 8 wedges


1 tablespoon(s) fresh lemon juice





DIRECTIONS





1. Preheat oven to 375 degrees F. While crust is thawing at room temperature for 15 minutes, mix pecans, flour, and brown sugar in bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside.


2. Prick bottom and sides of crust with fork. Bake 12 to 15 minutes or until lightly golden. Immediately brush bottom and sides of hot crust with light coating of egg white. Reset oven to 425 degrees F.


3. Meanwhile, in large bowl, combine granulated sugar, cornstarch, and cinnamon. Toss in apples and lemon juice. Cover with waxed paper and microwave on High 12 minutes, stirring halfway through. Spoon filling into crust. Sprinkle pecan topping over filling.


4. Bake pie 10 to 12 minutes or until topping is golden. Cool on wire rack. Serve with vanilla ice cream if desired.





For more pie recipes, go to http://www.goodhousekeeping.com/recipefi鈥?/a>I need a quick n' easy apple pie recipe. Any suggestions?
Easy Swedish Apple Pie


INGREDIENTS


1 1/2 pounds Granny Smith apples - peeled, cored and sliced


1 tablespoon sugar


1 cup sugar


1 cup flour


1 teaspoon cinnamon


3/4 cup melted butter


1 egg





DIRECTIONS


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


Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie.


Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.





This is so good, and so easy to make. It is the most popular sweet at every place I have taken it. All the apple pie lovers I know approve of and love this recipeI need a quick n' easy apple pie recipe. Any suggestions?
Pie Crust


INGREDIENTS:


1 1/2 cups all-purpose flour


1 teaspoon white sugar


1/2 teaspoon salt


1/2 cup canola oil


2 tablespoons milk


DIRECTIONS:


1. In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.


2. To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.








APPLE PIE FILLING


7-10 apples, peeled, cored and sliced





Place sliced apples in 9 inch unbaked pie shell. Mix and sprinkle over apples:





1/2 cup sugar


1/2 teaspoon cinnamon


1/8 teaspoon cloves





Sprinkle 1 tablespoon water (or fresh lemon juice if you have it) over top.





CRUMB CRUST:





1/2 cup sugar


3/4 cup flour


1 stick butter





Mix together sugar and flour. Cut the butter into the sugar and flour mixture using a fork, pastry blender or food processor.





Sprinkle over top of pie.





Bake at 400掳F for 40-45 minutes. If the pie begins to brown too rapidly, cover lightly with foil.
Buy a Mrs. Smith's frozen pie and pop it into the oven. You can even get a deep-dish Mrs. Smith's.

Homemade apple pie recipe? Anyone? Lets see what you`ve got.?

I`m scared to make one in case i mess up and ruin it.Homemade apple pie recipe? Anyone? Lets see what you`ve got.?
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.Homemade apple pie recipe? Anyone? Lets see what you`ve got.?
Try Dutch Apple pie instead of a full apple pie.





Get a pre-made bottom crust (9-inch)


Peel and core about 7 medium apples and then slice them fairly thin.


Take about 1/2 c. sugar, 1 tsp of flour and 1/2 to 3/4 tsp of cinnoman and coat the apples well.





Place the apples and any extra coating mixture in the pie crust and dollop some butter on the top of the apples about a tsp here and there.





Then prepare this topping in a separate bowl:





Mix 1/2 c. brown sugar with 1/2 c. flour





Then cut in 1/2 c. of butter (basically you put the butter in the bowl and use a pastry blender or two knives and cut through the butter mixing it with the subar and flour until it resembles coarse crumbs.





Pour the crumb mixture over the apples in the pie shell.





Bake at 400 degrees for about 45-50 minutes.





This is delicious served warm with ice cream.
Ingredients:


1 ea- pie crust


4 ea- apples, peeled sliced


1 c- pure Maple Syrup


1 tb- cornstarch


1 tb- margarine


Method:


Preheat oven to 350 degrees F.


Place the apples in the pie crust.


Blend the maple syrup with the cornstarch, in a blender.


Put the mixture into a saucepan with the margarine and cook over moderate heat, keep stirring until the mixture becomes very thick.


Now, pour the maple syrup mixture over the apples.


Bake for about 45 minutes.
Easy Apple Pie





Apples, peeled, cored %26amp; chopped


1 box raspberry Jell-O, regular size


1/2 cup flour


1/2 cup sugar


1/4 cup of stick butter


frozen pie crust





Fill frozen pie crust with chopped apples. Sprinkle box of Jell-O mix over apples. Mix flour, sugar, and butter together to make crumb mixture. Sprinkle mixture over filling. Bake at 350 degrees for 1 hour.
About 7 of my own recipes:





http://www.jannekes.eu/pie-cookies/index鈥?/a>





Not very difficult: making the one with the photo's often (as a present)
don't be scared, apple's the easiest pie to make. i get a bunch of apples - get like 12 granny smith apples (you want the tart ones, so granny's are the best) you need to cut them up into wedges, with the skin left on - course you wash them first. leave the skin on cause it has pectin in it which will help thicken the apple juice so it wont be so runny. after they're all sliced, mix up some sugar, cinnamon and numeg. maybe 11/2 cups sugar, 2-3 teaspoons of cinnamon and like 1 teaspoon nutmeg. should look like the stuff you put on cinnamon toast. taste it to make sure you like the proportions. you can add more of the cinnamon, nutmeg and/or sugar. then mix it into your big bowl of apple slices until all the slices are thickly coated. if you don't have enough, mix up more. don't look like you'll have enough apples to fill the pie pan? cut up more. then you poor the stuff into the pie pan, you want it to be a big mound, not flat cause the apples will cook down. oh, you did put a pie crust into the bottom of the pie pan first, right? for the top crust, i cut the dough into about1 inch strips and lay them across the top of the heap of apples. about 4 strips across and 4-5 up %26amp; down. how easy is that? i cook it at like 350 or 375 for about 45 min to an hour.


have fun!
PIE CRUST:


4 cups flour


1 Tablespoon sugar


2 teaspoons salt


1 3/4 cup Crisco Shortening


1/2 cup cold water


1 Tablespoon vinegar


1 egg


Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.





APPLE PIE:


6 cups Cortland apples


2 tablespoons lemon juice


1/2 cup sugar


1/4 cup brown sugar


1 teaspoon cinnamon


dash nutmeg


dash salt


1/4 cup flour


2 Tablespoons butter


Wash, peel, core and slice apples, toss apple slices in a large bowl with lemon juice to prevent darkening. In a small bowl combine sugar, brown sugar, cinnamon, nutmeg, salt, flour. Pour over apple slices and stir to mix well. Arrange apple slices in pastry-lined pie pan. Dot with butter and place top crust on pie, seal and flute edges. Cut slits in the top to permit steam to escape. Bake at 450 degrees for 15 minutes. Continue baking at 350 degrees for 45 to 50 minutes or until apples test soft with a fork and the crust is golden brown. Note: Place a cookie sheet covered with aluminum foil on lower rack in oven to catch drippings.
6 cups apples, peeled and sliced


1/2 - 3/4 cup sugar


2 Tbsp. flour


3/4 tsp. cinnamon


2 Tbsp. lemon juice


1 - 9 inch unbaked pie shell and top crust





Toss the apples with the rest of the ingredients and spoon into the shell. Top with crust and crimp and seal.


Bake 425 for 40-50 minutes or until top crust is golden brown.





I fold foil around the edges to avoid burning.
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