APPLE PIE
This is the apple pie I've been making for years and if using Pillsbury pie crusts (ready-made pie dough in the dairy section) is the perfect pie-making project for kids. Recipe adapted from an old church cookbook.
Provided by ellie_
Categories Pie
Time 1h20m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Line pie pan with bottom crust.
- Peel and slice apples.
- Put 1/2 of the apple slices in prepared pie pan.
- Sprinkle apple slices with 1/2 cup sugar, a little nutmeg and cinnamon.
- Add rest of apples and top with rest of sugar (1/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces.
- Sprinkle with lemon juice.
- Cover with top crust.
- Crimp edges together with fork.
- Sprinkle top with sugar and cut steam vents in top crust.
- Put pie on baking sheet in case of spill-overs.
- Bake for 1 hour at 350°F.
CANADIAN APPLE PIE
An apple pie with the sweet delight of maple syrup. Try it with maple walnut ice cream. Yum!
Provided by maplegal
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
- Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
- Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
- Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 382 calories, Carbohydrate 56.2 g, Cholesterol 48.9 mg, Fat 16.4 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 319.9 mg, Sugar 28.1 g
PROPER BRITISH APPLE PIE
Steps:
- Gather the ingredients.
- Place the flour, butter and salt into a large, clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
- Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
- Wrap the dough in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. Heat the oven to 425 F / 220 C / Gas 7.
- Gather the ingredients.
- Simmer the apples with the lemon juice and water in a large pan until soft. Add the sugar and cinnamon to the cooked apples. Remove from the heat and add the butter and leave to cool.
- Roll out half the pastry and line a 7-inch (18-centimeter) pie dish. Put the cooled, cooked apple mixture into the pastry case.
- Roll out the remaining pastry to make a lid for the pie. Damp the edges of the pastry in the dish with a little cold water, cover with the lid, press the edges firmly together and crimp to decorate.
- Brush the top of the pie with milk and bake in the middle of a hot oven for 20 to 25 minutes.
- Serve hot or cold with cream, ice cream or custard sauce.
Nutrition Facts : Calories 419 kcal, Carbohydrate 61 g, Cholesterol 49 mg, Fiber 4 g, Protein 4 g, SaturatedFat 12 g, Sodium 32 mg, Sugar 31 g, Fat 19 g, ServingSize 1 pie (6 servings), UnsaturatedFat 0 g
APPLE PIE BAKED IN THE APPLE
I saw this on Facebook and thought it would be fun to make. It looked easy, and I thought it would be a great recipe to share with everyone on Food.com.
Provided by SXYNTV
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375%.
- Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel.
- Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you filling needed to fill the four apples you are baking.
- Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon and sugar, make adjustments as desired.
- Scoop sliced apples into hollow apples.
- Roll out pie crust and slice into 1/4 inch strips.
- (You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie. ).
- Cover the top of the apple in a lattice pattern with pie crust strips.
- Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes.
- Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.
HOMEMADE APPLE PIE
A warm filling of fresh apples and a flaky, butter crust makes this the best homemade apple pie recipe. Here's our recipe, including details on how to make it from scratch.
Categories baking comfort food dessert
Time 6h15m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- For the pie crust: In a large bowl, whisk together the flour and salt. With a pastry cutter, gradually cut the cold butter into the flour until pea-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the vinegar mixture to the flour/butter mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until all of the ingredients are incorporated and the mixture holds together when pinched with your fingers. Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide the dough into two evenly sized balls and flatten each to a disk shape, about 1/2-inch thick (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days).
- Preheat the oven to 425˚ and place a baking sheet on the bottom rack.
- Roll out the remaining disk of dough on a floured surface into a 13-inch round. Carefully lay the dough over the filling, fold the overhanging dough under the overhang from the bottom crust, and crimp the edges of the crust using a fork. Cut a few 1-inch slits in the top crust (to release the steam). Brush the top of the pie with heavy cream.
- Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 350˚ and bake, rotating halfway through, until the filling is bubbly and the crust is golden brown, 50 to 60 more minutes. Transfer to a rack and let cool about 2 hours before slicing.
MOCK APPLE PIE I
Apple Pie with no apples needed!
Provided by Carmela Sagendorf
Categories Desserts Pies Vintage Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Roll out half of the pastry and line one 9 inch pie plate. Place the crackers in the prepared crust.
- In a saucepan, over high heat, bring water, sugar and cream of tartar to a boil and then simmer for 15 minutes. Stir in lemon juice and rind then let cool.
- Pour syrup over the crackers. Dot top with butter or margarine and sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
- Bake in preheated oven for 30 to 35 minutes or until crust is crisp and golden. Let pie cool completely before serving.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 69 g, Cholesterol 7.6 mg, Fat 14 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 4.4 g, Sodium 259.8 mg, Sugar 50.9 g
APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
- In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
- Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
- Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
- Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
AIR FRYER FROZEN APPLE PIE
How to cook frozen apple pie in an air fryer.
Provided by Love Food Not Cooking
Categories Air Fryer Baking
Time 20m
Number Of Ingredients 2
Steps:
- Preheat air fryer to 320F/ 160C.
- Place frozen apple pie in air fryer basket [Note 1].
- Air fry apple pie at 320F/ 160C for 20-25 minutes until golden brown and hot in the center.
- Remove pie from air fryer and allow to cook slightly before serving. Serve with a scoop of vanilla ice cream . Enjoy!
Nutrition Facts : Calories 773 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 45 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
APPLE PIE
All-American apple pie recipe cannot be ascribed to any single region of the United States, of course. But this straightforward pie--no raisins, no spirits, no creamy accompaniments--is a heartland basic.
Categories Dessert Bake Thanksgiving Kid-Friendly Apple Gourmet
Number Of Ingredients 15
Steps:
- To make the pie:
- Preheat the oven to 450°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie plate, and trim the edge, leaving a 3/4-inch overhang. Chill the shell and the remaining dough while making the filling. In a large bowl toss together the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well, transfer the filling to the shell, and dot it with the butter.
- Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar. Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350°F., and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender.
- To make pâte brisée:
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
HOMEMADE APPLE PIE
Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.
Provided by Angela Nilsen
Categories Dessert, Dinner, Treat
Time 2h30m
Number Of Ingredients 9
Steps:
- Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
- For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
- After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
- Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.
Nutrition Facts : Calories 695 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.79 milligram of sodium
More about "apple pie i food"
APPLE PIE RECIPE - AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Servings 8Total Time 1 hrCategory Dessert
- To make pastry, process the dry ingredients with the butter until crumbly. Add the egg yolk and the water; process until just combined. Knead lightly on a floured surface until smooth. Cover; refrigerate for 30 minutes.
- Peel, core and slice the apples thickly. Place the apples and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for about 10 minutes or until the apples soften. Drain; stir sugar, rind and cinnamon into the apples. Cool.
- Divide pastry in half. Roll one half between two sheets of baking paper until large enough to line the dish. Lift pastry into the dish; press into base and sides. Spoon cooled apple mixture into the pastry case; brush the edge with egg white.
APPLE PIE (THE BEST) - RICARDO
From ricardocuisine.com
5/5 (176)Total Time 1 hr 30 minsCategory DessertsCalories 575 per serving
- In a large non-stick skillet, melt the butter. Add the sugar, mix thoroughly and cook for 1 minute. Add the apples and cinnamon. Cook over high heat, stirring frequently, for about 10 minutes or until the McIntosh apples have stewed, the Cortland apples have soften and the syrup is almost dry. Pour into a bowl and let cool completely.
- In a food processor, pulse the flour, salt and butter until the butter is the size of small peas. Add the water and vinegar. Pulse again until a ball begins to form. Remove the dough from the food processor. Form into two discs with your hands. Cover in plastic wrap and refrigerate for 30 minutes.
APPLE PIE - WIKIPEDIA
From en.wikipedia.org
Food energy (per 100 g serving) 236 kcal (988 kJ) Place of origin EnglandMain ingredients Apples, flour, sugar, milk, …Serving temperature Hot or cold
THE BEST APPLE PIE RECIPES IN THE WORLD I TASTE OF HOME
From tasteofhome.com
Author Caroline Stanko
THE BEST HOMEMADE APPLE PIE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.6/5 (160)Total Time 5 hrs 40 minsCategory DessertCalories 465 per serving
- Choose your apples. You need 5 pounds of apples for this recipe, which is about 11 large apples.
- For this pie I used Granny Smith, Gala, and Golden Delicious.Make the filling: Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12 inch high sided skillet.Add the juice from half the lemon to the skillet, about 2 tablespoons.Use a potato peeler or this handy apple peeler to peel the apples.
- Slice the apples into 1/8 inch pieces. Check out the photos above to see my method for slicing apples.
DUTCH APPLE PIE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
4/5 Total Time 2 hrs 40 minsServings 8
- In a food processor, pulse 1 1/4 cups of the flour and 1/4 teaspoon of the salt. Add 1 stick of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm.
- Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, 1/4 cup of the flour and the cinnamon.
- On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Crimp the overhang. Spoon in the apples.
- In a bowl, whisk the remaining 1 cup of flour, the light brown sugar, the baking soda and the remaining 1/4 teaspoon of salt. Add the 6 tablespoons of softened butter and rub the mixture until sandy. Add the walnuts. Press the mixture into clumps and sprinkle over the pie.
HOMEMADE APPLE PIE- 10 USEFUL TIPS TO BAKE THE BEST PIE
From tasteasianfood.com
Reviews 1Calories 519 per servingCategory Dessert
- The shortcrust pastry is not flaky enough. The formation of gluten is the most common reason why the pie crust does not turn out flaky and crumbly. This problem can be reduced by keeping the temperature low, don not kneading the dough excessively, use just enough water to form the dough, and use flour with lower gluten content.
- The apple pie crust is soggy at the bottom. You can fix this issue by using the following method. Although there is no consensus on how to make the apple pie filling, I prefer to cook the apple filling before baking.
- The pie crust tastes bland. Always season the pastry pie crust with salt and sugar. Sometimes we might forget to add salt and only realized that the butter that we used is the unsalted butter.
- The dough turns out too sticky by following to the recipe. We tend to add too much water while making pie dough because of the habit of following the amount in the recipe.
- My pastry shrinks. If you find that the pastry shrinks after rolling out, be patient! Keep it back to the refrigerator to let it relax for half an hour before roll it out again.
- The pie burn at the edge. The edge of your homemade apple pie will turn color faster than the surface. Cover the edge with aluminum foil during baking can solve this problem.
- The pie is either under (or over) bake. There are times when you follow religiously to a tested recipe, but the pie is still either over or underbaked.
- The pie looks concave/ sink at the center. Insufficient pie filling seems like an apparent reason, but we might overlook it when we pile the apple pieces onto the pie crust.
- I got a pie with a hard/compact bottom crust. If the bottom crust is hard and compact, but the sides and the top are flaky and light, it may be due to the hot filling that you use.
- (Bonus tip) Frozen your pie before baking. Believe it or not, baking your homemade apple pie directly from the freezer will yield a more falky pie. The cold butter in the pie dough will expand rapidly due to the vast difference of the initial temperature and the oven temperature.
CARAMELIZED APPLE PIE - NEIGHBORFOOD
From neighborfoodblog.com
4.5/5 (4)Total Time 3 hrs 5 minsCategory Pies & TartsCalories 355 per serving
- Melt half the butter in a large non-stick pan over high heat. Add half of the apple mixture and fry, stirring occasionally, until the sugar mixture is a deep caramel color and apples are tender but not mushy (about 5-6 minutes). Remove to a bowl and repeat with the rest of the butter and apples. Stir in the vanilla. Set the apple mixture aside to cool completely.*
- Roll the bottom crust out and place it in the pie dish. Put the egg white in a small bowl and give it a quick whisk. Brush the bottom crust with egg white and allow to dry (reserve the remaining egg white), then sprinkle with graham cracker crumbs.
- Fill the pie with the cooled apple mixture, including any caramely sauce. Roll out the second crust and place it on top. Crimp as desired. Place the pie in the freezer for 15 minutes.
FAST FOOD PIES, RANKED WORST TO BEST - MASHED.COM
From mashed.com
Author Kori EllisPublished 2021-01-11Estimated Reading Time 8 mins
- Peach Mango Pie from Jollibee. When it comes to fast food pies, there's one pie that clearly deserves the top spot. The Peach Mango Pie from Jollibee isn't just the best fast food pie, it's one of the very best fast food desserts in all the land.
- Cinnamon Apple Pie from Popeyes. The ultimate apple pie is available at Popeyes. It's so good you might find yourself going to Popeyes just to stuff your face with another fast food pie.
- Hershey's Sundae Pie from Burger King. If you want the best chocolate pie you can find at a fast food restaurant, go to Burger King and order their Hershey's Sundae Pie.
- Strawberry & Creme Pie from McDonald's. If you want the best pie McDonald's has to offer, opt for the Strawberry & Crème Pie. Everything about this fast food pie is wonderful.
- Apple Turnover from Hardee's. If you used to visit McDonald's to scarf down their deep-fried apple pies by the bushel, go to Hardee's to relive the good ol' days.
- Pot Pie from KFC. KFC's Pot Pie has been around a lot longer than the aforementioned version sold by Church's and it shows. While Church's handheld pie is an interesting idea, this Pot Pie from KFC is what you should order if you want something serious that's worthy of your hard-earned money.
- Chocolate Cream Pie from Long John Silver's. You may be stunned to learn that Long John Silver's has a pie on their menu that is actually quite good. This fast food restaurant brings to mind seafood, not sweet treats.
- Apple Turnover from Krystal. If you want an apple pie from a fast food window that's blessed with great-tasting apples, get the Apple Turnover from Krystal.
- Holiday Pie from McDonald's. Much like the McRib, the Holiday Pie from McDonald's isn't available all year long. It's somewhat understandable that the McRib has a cult following because it's a unique sandwich that tastes good and doesn't truly have an equal in the universe of fast food.
- Double Chocolate Turnover from A&W. Even if you think you can't get enough chocolate in your life, the Double Chocolate Turnover that's available at A&W is an overwhelming fast food pie.
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