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











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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.








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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





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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