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.