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.
APPLE PIE
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
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.
APPLE PIE
For a touch of homegrown comfort, bake Bobby Flay's classic Apple Pie recipe from FoodNation with Bobby Flay on Food Network.
Provided by Bobby Flay
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.
- Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.
- Preheat oven to 400 degrees F.
- Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.
TRIPLE-APPLE PIE
Showcasing apples in three forms, Louise Piper's mouthwatering pie scored high with judges at the Iowa State Fair. "It won the blue ribbon in the Double Crust Apple Pie class in a contest sponsored by Iowa Fruit and Vegetable Growers," says Louise, of Rolfe, Iowa. "It's my own original recipe, plus I used my homemade apple jelly in the pie."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the apples, cider and jelly. Combine the sugar, flour, tapioca and salt; add to apple mixture and toss gently to coat. Let stand for 15 minutes. , Meanwhile, line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 75g carbohydrate (44g sugars, Fiber 2g fiber), Protein 2g protein.
APPLE PIE III
This is the 1999 American Pie Council's National Pie Championship first place winner in the Apple Pie Category. Transparent apples are a type of green apple, and are not always readily available. In that case, Granny Smith apples may be used for all six apples.
Provided by DINNER2
Categories Apple Pie
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator.
- When you are ready to make the pie, begin by making the pastry. In a large bowl, mix together 2 cups flour and salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal. Make a well in the center of the mixture, and add cold water. Stir together to form a ball. Let rest 20 minutes.
- Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Cut a few slits in the top to allow steam to escape. Using a pastry brush, lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar.
- Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 degrees C). Continue cooking for 30 to 40 minutes, or until crust is golden brown.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 50.1 g, Cholesterol 12.1 mg, Fat 22.1 g, Fiber 3.5 g, Protein 4 g, SaturatedFat 7.2 g, Sodium 324.1 mg, Sugar 19.7 g
RITZ MOCK APPLE PIE III
Make and share this Ritz Mock Apple Pie IIi recipe from Food.com.
Provided by B B Adams
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Combine water, sugar and cream of tartar.
- Bring to a boil.
- Add Ritz crackers and boil for 2 minutes without stirring.
- Pour into shell.
- Dot with butter and sprinkle with cinnamon.
- Top with crust. Bake at 400 degrees for 15 to 20 minutes.
Nutrition Facts : Calories 1622.4, Fat 23, SaturatedFat 6.9, Cholesterol 10.1, Sodium 781.7, Carbohydrate 358.1, Fiber 3.3, Sugar 306.2, Protein 6.1
APPLE CRISP III
Make and share this Apple Crisp III recipe from Food.com.
Provided by tranch
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and lightly spray a 9 X 13 inch baking pan with non-stick butter flavored cooking spray.
- In a large bowl combine oatmeal, flour, brown sugar and granulated sugar.
- Mix to combine. Using a pastry cutter, cut in butter until mixture resembles coarse meal.
- Place sliced apples in an even layer over the bottom of the prepared pan and sprinkle with salt and cinnamon to taste. Top apple slices with oatmeal mixture and another dash of cinnamon.
- Bake 40 minutes, or until golden.
- Allow to cool 15 minutes before serving.
- Serving Ideas : Serve warm with ice cream or cold cut into large squares.
3 TOPPINGS FOR APPLE PIE
I used to sell a lot of these apple pies to happy customers in bazaars and fares. Here are some of the apple pie toppings that SOLD LIKE HOT CAKE.
Provided by shygirl
Categories Dessert
Time 10m
Yield 8 pies, 8 serving(s)
Number Of Ingredients 16
Steps:
- For streussel topping: combine and sprinkle on top of apple pie.
- For the next 2 toppings: Mix till crumbly and and top on pie.
Nutrition Facts : Calories 503.9, Fat 28.2, SaturatedFat 12.5, Cholesterol 43.2, Sodium 83.6, Carbohydrate 60.1, Fiber 2.4, Sugar 32.6, Protein 5.2
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