Apple Pie Food

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Apple Pie image

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

6 -7 large apples
1 cup sugar, divided
1 pinch nutmeg
1 pinch cinnamon
2 tablespoons flour
1/4 cup butter or 1/4 cup margarine
lemon juice
1 pastry for double-crust pie (or use Pillsbury pie dough, in dairy section of grocery store(package has ready-made crust for pie)


  • 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 image

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

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
1 large egg white
Additional sugar


  • 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 image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten


  • 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 Filling for Pies image

After just making this again I think some may find the filling too thick so I am changing the instructions to say 2-4 tablespoons of cornstarch. We like our apples diced so it takes 3-4 large apples to achieve 4 cups. I also used the micro.this time stirring every couple minutes. No chance of burning on the bottom that way.

Provided by Dorel

Categories     Pie

Time 45m

Yield 1 9inch pie, 8 serving(s)

Number Of Ingredients 7

4 cups diced apples
2 tablespoons lemon juice
1/2 cup sugar, depending on sweetness of apples, to taste
2 -4 tablespoons cornstarch
1/2 teaspoon nutmeg, to your taste
1 teaspoon cinnamon, to your taste
1 cup apple juice or 1 cup water, if you don't have juice, try to have juice, it adds to the flavor


  • Sprinkle lemon juice over apples in saucepan.
  • Mix next four ingredients together and add to apples.
  • Mix well.
  • Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened.
  • Remove from heat and cool.
  • Fill a well chilled 9 inch pastry lined pan and cover with top crust.
  • Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.

Nutrition Facts : Calories 105.2, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 27.1, Fiber 1.8, Sugar 22.1, Protein 0.2


Apple Pie image

Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h

Number Of Ingredients 8

1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
1 recipe (2 disks) Basic Pie Dough for Apple Pie
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces


  • Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
  • Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
  • Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
  • Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
  • With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
  • To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
  • With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.


Apple pie image

Kids will love to help make and eat this comforting, classic fruity pudding with homemade shortcrust pastry

Provided by Good Food team

Categories     Dessert, Treat

Time 1h

Number Of Ingredients 8

225g plain flour
140g butter or margarine
3 large cooking apples
2 tbsp honey
pinch of cinnamon
pinch of mixed spice
1 egg, beaten
crème fraîche, vanilla ice cream or natural yogurt, to serve


  • Heat oven to 200C/180C fan/gas 6. To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine. Using your fingers, mix together until the mixture resembles breadcrumbs.
  • Add about 3 tbsp cold water - 1 tbsp at a time - to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.
  • While the pastry is chilling, core the apples, then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp water.
  • Roll out the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like) and press the pastry edges onto the dish to create a seal.
  • Make a small cut in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.
  • Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.

Nutrition Facts : Calories 527 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium


Chef John's Easy Apple Pie image

Not your traditional apple pie, this filling is caramelized apples held together with a very glossy, just-thick-enough apple syrup.

Provided by Chef John

Categories     Desserts     Pies     Apple Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 8

6 tablespoons unsalted butter
¼ cup white sugar
½ cup brown sugar
1 pinch salt
¼ teaspoon ground cinnamon
¼ cup water
1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
4 large red apples, cored and thinly sliced


  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
  • Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 56.6 g, Cholesterol 22.9 mg, Fat 25 g, Fiber 4.4 g, Protein 3.4 g, SaturatedFat 9.5 g, Sodium 259.4 mg, Sugar 30.7 g


Ultimate apple pie image

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

1kg Bramley apples
140g golden caster sugar
½ tsp cinnamon
3 tbsp flour
225g butter, room temperature
50g golden caster sugar, plus extra
2 eggs
350g plain flour, preferably organic
softly whipped cream, to serve


  • 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


Apple Pie image

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

3 pounds (about 8) McIntosh apples
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into bits
milk for brushing the crust
Pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 tablespoons ice water plus additional if necessary


  • 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.


Our Favorite Apple Pie image

This all-time best apple pie recipe the perfect combination of an all-butter flaky crust and tender apples. Use sweet-tart Honeycrisp and Braeburn apples.

Provided by Rhoda Boone

Categories     Dessert     Bake     Thanksgiving     Kid-Friendly     Apple     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Frankenrecipe     Small Plates     Fourth of July

Yield Yield: One 9-inch pie

Number Of Ingredients 14

2 3/4 cups all-purpose flour, divided, plus more for rolling
1 1/4 teaspoon salt, divided
1/3 cup plus 1 1/2 tablespoons granulated sugar, divided
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
1 tablespoon apple cider vinegar, chilled
1 large egg
1 tablespoon whole milk
3 1/2 pounds Honeycrisp, Braeburn, or Golden Delicious apples, or a mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons lemon juice
Coarse sugar, for sprinkling
Special equipment:
9-inch pie pan


  • In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
  • Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour (or up to overnight).
  • Preheat the oven to 425°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
  • On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1/2-inch overhang, and transfer to the refrigerator. On a floured piece of parchment, roll out the second disc of dough to the same size as the first and refrigerate both crusts for 30 minutes.
  • In a small bowl, whisk together the egg and milk and set aside. Peel, core, and slice the apples into 1/4-inch thick wedges. Place apples in a large bowl and mix with 1/4 cup flour, 1/3 cup sugar, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon. Fill the dough-lined pan with the apple mixture, packing apple slices as tightly as possible.
  • Brush the rim with egg and milk mixture, reserving the excess. Top with the second dough round and press over apples to minimize excess space between apples and crust. Press the top and bottom crusts together and trim the top crust to a 1-inch edge around pan. Tuck top edge under bottom edge and crimp or decorate as desired. Cut five vents in the top crust for steam. Refrigerate pie for 30 minutes to set the crimp.
  • Brush top crust with egg wash and sprinkle with coarse sugar.
  • Place pie on the preheated rimmed baking sheet and bake until the crust begins to turn golden, 20 to 25 minutes. Rotate sheet, move to center rack, and reduce oven to 350°F. Continue baking until the crust is golden brown and you can see the thickened juices bubbling, 40 to 50 minutes more. Cool on a rack 3 to 4 hours to allow juices to set before slicing.
  • Do Ahead
  • The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The baked pie will keep, loosely covered with aluminum foil, at room temperature for up to 2 days.


Apple Pie image

In 2013, at least, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. "Apple pies that have crunchy, raw apples in them are a pet peeve of mine," Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)

Provided by Sam Sifton

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-purpose pie dough
1 egg, lightly beaten


  • Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and 3/4 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
  • Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place this plate, with the dough, in the freezer.
  • Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
  • Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
  • Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 186 milligrams, Sugar 35 grams, TransFat 0 grams

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Apple Pie Recipes. Apple Pie Recipes. We’ve dreamed up a lot of apple pie recipes here, and every one, to us, is “the perfect apple pie.”. If time is tight, this apple pie with a ready-made crust is perfect. If you’re making your first from-scratch crust, this step-by-step apple pie recipe is perfect. If you’re looking for a nice ...

Fill the pie with the cooled apple filling. Carefully peel off the baking paper and slide the lid onto the pie. Press down on the edges of the pie dish to trim the excess and create a neat lid. Brush with a little more egg to glaze, then sprinkle with soft …

Directions. Step 1. Preheat the oven to 400ºF. Step 2. 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. Step 3. Roll out half the pie dough (see right) and drape it over the pie pan to extend about 1/2 inch over the rim.

HOW TO MAKE APPLE PIE: For the pastry: Mix the flour, the margarine cut into cubes and the sugar in a food processor until a fine powder. Place the mixture in a glass bowl and pour the water. Knead with your hands until obtain a compact mixture. Place the pastry over a table and mold it in a square shape. Wrap the pastry in cling film and refrigerate for approximately 45 …

Apple pie. 10 medium apples (1.5kg) 1/2 cup (125ml) water; 1/2 cup (55g) caster sugar; 1 teaspoon finely grated lemon rind; 1/4 teaspoon ground cinnamon ; 1 egg white, for brushing; 1 tablespoon caster sugar, extra, for sprinkling; Method. 1. To make pastry, process the dry ingredients with the butter until crumbly. Add the egg yolk and the water; process until just …

The relationship between cheese and apple pie is sometimes traced back to England, which is both the birthplace of Cheddar and the birthplace of the apple pie.When English pies were first introduced in the 17th and 18th centuries, they were frequently topped with a dairy-based sauce such as custard.Cheddar cheese was substituted for the sauce at some point along the route, …

Pour apple filling over the pie dough in the pie tin and spread it around evenly and decorate the pie with pie dough strips. Combine the milk and honey in a bowl and then brush the top of the apple pie, this gives nice golden colour to the pie crust. Place the pie crust in the preheated oven until the crust is golden brown for about 40 minutes.

Preheat oven to 190 degrees celsius (180 if using fan forced). Grease a 24cm pie dish and set aside. Meanwhile, place the apples and water into a saucepan over medium high. Stir occasionally for 5 minutes or until the apple has just started to soften. Mix through the sugar, lemon juice and cinnamon.

Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups. Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are. Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine.

Bake for 40 minutes, or until the top of the pie looks golden brown and you can see the apple filling bubbling on the edges. Let cool before serving each slice of pie with a …

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. Step 3. …

When you know you're going to make a pie, measure your dry ingredients and cut your butter, and freeze them for an hour, or overnight (if you're using a stand mixer. If you're using knives, a pastry cutter, or food processor, it's not a good idea.) Use ice water. And chill your dough well after you make it. I can see your dough developed gluten, probably due to being too warm …

Calories, carbs, fat, protein, fiber, cholesterol, and more for Apple pie ( Commercially prepared, enriched flour). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.

Apple pie recipes. From a traditional British apple pie recipe to a Dutch-style pie, to an all-American slice of comfort food, we've got enough proper (and improper) apple pie recipes to …

I really wanted to do a from-scratch apple pie video, complete with my Aunt Angela's famous homemade crust, but with my chicken wing video blowing up all o ver the web, and the Foodbuzz Blogger Festival this weekend demanding my time and attention, I took the easy way out (I'm looking at you Sandra Lee), and used a pre-made pie dough. Besides, if …

You will love the flaky pie crust and the apple pie filling will . ½ cup granulated sugar ; Press one pie crust into the pie plate. Easy Apple Pie Recipe / Easy French Apple Cake - Savor the Best - Ingredients · 2 (9) pie crusts · 7 large granny smith apples (peeled, cored and sliced into ½ inch slices) · ½ cup granulated sugar · ½ cup light .

Transfer the apple pie filling (including the brown caramel gooeyness) to a half sheet pan, or any pan with a lip. Spread the apples all the way to the edges. Cool the apple pie filling completely by placing it in the fridge or the freezer, it only takes 30 minutes or so. (If you have plenty of time, you can just leave the apples in the pan to ...

Fill with the apple mixture, forming a pile in the centre of the pie. With a 2 cm (1/2 to 3/4-inch) small round cookie cutter or a plain tip, make 5 holes in the second pastry sheet. Cover the pie with the second pastry sheet. Tightly seal the pie by crimping the edges with your fingers or with a fork. Brush with milk.

Apple-Pie Dumplings. TikTok user @chefsummerstorm. Ingredients. For the Apple-Pie Dumplings 2 cups red apples 2 tbsps. brown sugar 1 tsp. ground cinnamon 1 tbsp. + 1 tsp. cornstarch 14 rice paper ...

In English-speaking countries, apple pie, often considered a comfort food, is a popular dessert, eaten hot or cold, on its own or with ice cream, double cream, or custard. Dutch style. A Dutch Apple Pie. Recipes for Dutch apple pie go back to the Middle Ages. An early Dutch language cookbook from 1514, Een notabel boecxken van cokeryen ("A notable little cookery book"), …

Apple pie is a fruit-based dish that Tree Trunks often bakes for herself and others. The pies are double-crusted and are known to be very delicious, as Jake calls one the "Best apple pie ever!" In addition, Tree Trunks' pies are likely made from the apples in the orchard around her house. Tree Trunks is first seen baking one for Finn and Jake in the episode "Tree Trunks." Tree Trunks …

30 mL (2 tbsp) dried cranberries (optional) In a large saucepan, bring milk and water to a gentle boil over medium-high heat. Stir in oats and wheat germ. Reduce heat to medium-low heat; stir in sugar and pumpkin pie spice. Cook, stirring for about 12 minutes or until almost thickened. Remove from heat and stir in apple and cranberries, if using.

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