OLD FASHIONED APPLE PIE
Apple pie ...so American, so delicious. A true classic. Enjoy!
Provided by Arletta
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
- Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.
Nutrition Facts : Calories 402 calories, Carbohydrate 61.4 g, Cholesterol 7.6 mg, Fat 17.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 373.5 mg, Sugar 35 g
CLASSIC APPLE PIE FILLING
Having delicious, homemade apple pie filling in the pantry makes pie-baking day extra easy!
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 20
Number Of Ingredients 10
Steps:
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
- Combine sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
- Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 43.3 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.2 g, Sodium 12.4 mg, Sugar 37.9 g
APPLE FILLING FOR PIES
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
Steps:
- 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 FILLING
My family is always delighted to see an oven-fresh pie cooling on the counter. What a convenience it is to have jars of homemade freezer apple pie filling on hand so I can treat them to pies year-round. -Laurie Mace, Los Osos, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5-1/2 quarts (enough for about five 9-inch pies).
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. , Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.
CLASSIC APPLE PIE
Perfecting the pie that plucks at American heartstrings is simple when an assortment of apples is used. Try mixing some Macoun with Granny Smith, Cortland, Jonagold, and Empire. Most important, buy the fruits fresh and firm.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll out one pate brisee disc into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch pie plate. With a sharp paring knife, trim dough flush with the rim. Freeze again until firm, at least 30 minutes.
- Roll out remaining 2 discs of pate brisee to about 1/8 inch thick. Place on a parchment-lined baking sheet, and freeze until firm, at least 30 minutes. Remove from freezer; using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves and place them in a single layer on baking sheet. Place in refrigerator until firm.
- Preheat oven to 400 degrees. In a small bowl, whisk together egg yolk and heavy cream; set aside. In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Remove pie shell from freezer, and fill with apple mixture. Dot with butter.
- Remove leaves from refrigerator, and score with a paring knife to make veins. Lightly brush the edge of the pie shell with water. Brush the bottom of each leaf with water; beginning with the outside edge, arrange leaves in a slightly overlapping ring. Repeat to form another ring slightly overlapping the first. Continue until only a small circle of filling is left uncovered in the center.
- Carefully brush the top of the leaves and pie edge with the reserved egg wash, and sprinkle generously with sanding sugar. Freeze or refrigerate until firm, at least 30 minutes.
- Place pie plate on a baking sheet, and bake until crust just begins to brown, about 20 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 35 to 45 minutes. If the crust begins to get too dark, drape a piece of aluminum foil over the top. Transfer to a wire rack to cool.
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.
CLASSIC APPLE PIE
Two key elements to a classic apple pie are a double crust and perfectly cooked, lightly sweetened and cinnamon-kissed apples. To achieve this, we honed in on the right combination of butter, shortening and ice water in the crust and gave the pastry plenty of time to hydrate in the refrigerator. For the filling: quickly cooking the apples before going in the pie ensures they will be soft but with a slight bite once cooked and there will not be a huge air gap between the fruit and top crust.
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the filling: Toss the apples with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until the juices are simmering. Reduce the heat to medium and cook, stirring, until the firmer apples soften but still hold their shape, 6 to 8 minutes. Sprinkle in the flour, cinnamon and salt and toss to thicken the juices, about 1 minute. Remove from the heat and let cool. (The filling can be made up to 2 days ahead; cover and refrigerate.)
- Make the crust: Pulse the flour, baking powder, granulated sugar and salt in a food processor. Add the shortening and 4 tablespoons butter; pulse until the mixture looks like coarse meal. Add 6 more tablespoons butter and pulse until pea-size pieces form. Add 3 tablespoons ice water and pulse a few times. If the dough doesn't hold together when squeezed, add more ice water, 1/2 tablespoon at a time. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap and refrigerate until firm, at least 3 hours or up to overnight.
- Roll out 1 disk of dough on a lightly floured surface (or between 2 sheets of floured parchment) into a 12-inch round. (If the dough gets too warm, refrigerate until firm.) Ease into a 9-inch pie plate. Add the filling, mounding it slightly in the center, and dot with the remaining 2 tablespoons butter. Transfer the pie to the refrigerator.
- Roll out the remaining dough into a 12-inch round. Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp as desired. Brush the beaten egg over the top crust and edge; sprinkle with the turbinado sugar. Pierce the top crust with a knife a few times to let steam escape. Refrigerate 1 hour.
- Put a rimmed baking sheet on the bottom oven rack and preheat to 425˚ F for 30 minutes. Place the pie on the hot pan and reduce the oven temperature to 375˚ F. Bake until the crust is golden and the filling is bubbly, 1 hour 10 minutes to 1 1/2 hours; rotate the pie as needed and cover with foil if the crust browns too quickly. Transfer to a rack to cool completely.
CLASSIC APPLE PIE
For deep apple flavor, the fruit in this pie is macerated. The juice is then reduced to a syrup and returned to the filling, along with Chinese five spice powder (a blend of star anise, cinnamon, cloves, fennel, and Sichuan peppercorns).
Provided by Paula Haney
Categories Pie Apple Fall Tapioca Anise Cinnamon Bake Dessert
Yield Makes 1 [9-inch (22.5-cm)] pie
Number Of Ingredients 17
Steps:
- Make the Crust Dust:
- In a small bowl, whisk together flour and sugar. Set aside.
- Make the Pie Wash:
- In a small bowl, mix milk and cream. Chill until needed.
- Make the pie:
- Place the apples in a medium bowl. Add the lemon juice and toss with a spatula until the apples are well coated.
- Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine. Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated. Set aside to macerate for at least 25 minutes.
- Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches. Let the apples drain for 25 minutes.
- Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop. Bring the apple juice to a boil over medium-high heat, stirring constantly. Reduce heat and continue to boil the apple juice gently until it thickens, about 2 minutes. Remove from the heat and set aside to cool. Once it is room temperature, chill the saucepan in the refrigerator for about 20 minutes.
- Sprinkle Crust Dust into the empty pie shell. Pour in the apples, making sure to scrape out any dry ingredients or juices that stick to the side of the bowl. Make a well in the middle of the apples and pour in the thickened apple juice. Gently smooth the pie filling with a spatula and dot with the butter. Finish the pie with the second crust, following Epi's double-crust pie instructions, then freeze for at least 20 minutes.
- Preheat the oven to 400°F (200°C).
- Brush the top of pie with Pie Wash and bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents. Cool for at least 2 hours before slicing.
CLASSIC APPLE PIE
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they're piled in the crust, ensuring that they're tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn't conduct heat as well as metal, so the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
- In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
- Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
- Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
- On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
- Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
DECADENT APPLE PIE
Use your favourite apple variety, just make a note to alter the amount of sugar based upon the sweetness of the apples used!
Provided by Dancer
Categories Pie
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pastry for double crust pie-------------.
- Combine flour, lard and salt with a pastry blender or fork until balls are the size of a large pea.
- Add cold water by the spoonful and blend until the bowl starts to clean itself as you work the dough.
- Then it is ready for rolling.
- Preheat oven to 450°F.
- Combine sliced apples with sugar, flour, cinnamon, nutmeg and lemon rind.
- Line pie plate with unbaked pie crust, trim pastry, crimp to edge of pie plate. Fill pie crust with apple mixture and dot with softened butter.
- Brush crust edge with water and place pie crust top on top of pie, crimp to the bottom crust. Make some slits in the top crust for steam to escape. Bake for 10 minutes.
- Turn oven down to 350°F and bake for 45 minutes longer.
Nutrition Facts : Calories 645.9, Fat 27.5, SaturatedFat 11.5, Cholesterol 31.8, Sodium 231.2, Carbohydrate 98.2, Fiber 7.5, Sugar 55.6, Protein 5.3
APPLE PIE FILLING
Many apple pies call for simply tossing cut apples with sugar, adding a thickening agent and some spices, and plopping it all into a crust. But precooking the apples has multiple advantages: First, it draws out some of their juices, to ensure consistency. (No undercooked apples or runny filling here!) And, second, it prevents the filling from sinking away from the crust as it cools, leaving a pocket of air between filling and crust. Use this all-purpose filling in a traditional pie, tiny hand-held pies, or in a cobbler. It can be made several days ahead, leaving just assembling and baking.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 15m
Yield 6 cups (enough for 1 9-inch pie)
Number Of Ingredients 11
Steps:
- In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
- In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes.
- Let the filling cool completely before using. (You can speed this process up by spreading it into an even layer on a baking sheet.) The filling will keep, refrigerated, for up to 3 days.
More about "classic apple pie filling food"
CLASSIC APPLE PIE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
CLASSIC APPLE PIE WITH PRECOOKED APPLE FILLING - COOKING …
From cookingformysoul.com
APPLE PIE RECIPE WITH THE BEST FILLING (VIDEO)
From natashaskitchen.com
CLASSIC APPLE PIE RECIPE - FINECOOKING
From finecooking.com
EASY APPLE PIE RECIPE - CLASSIC APPLE PIE FILLING
From youtube.com
CLASSIC APPLE PIE - JO COOKS
From jocooks.com
CLASSIC APPLE PIE | CANADIAN LIVING
From canadianliving.com
CLASSIC APPLE PIE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
APPLE PIE - WIKIPEDIA
From en.wikipedia.org
EASY APPLE PIE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
CLASSIC APPLE PIE | METRO
From metro.ca
APPLE PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CLASSIC APPLE PIE RECIPE - HOW TO COOK.RECIPES
From howtocook.recipes
CLASSIC APPLE PIE WITH PRE-COOKED APPLE FILLING - LIVELOVECYCLE
From livelovecycle.squarespace.com
FOOD WISHES VIDEO RECIPES: A CLASSIC AMERICAN APPLE PIE - BLOGGER
From foodwishes.blogspot.com
APPLE PIE FILLING - DINNER AT THE ZOO
From dinneratthezoo.com
APPLE PIE RECIPE (THE BEST!) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
10 BEST APPLE PIE FILLING RECIPES | YUMMLY
From yummly.com
11 DROOL-WORTHY RECIPES USING APPLE PIE FILLING - RECIPELION.COM
From recipelion.com
CLASSIC APPLE PIE - E.D.SMITH®
From edsmith.com
HOW TO USE APPLE PIE FILLING - PILLSBURY.COM
From pillsbury.com
EASY APPLE PIE FILLING - EVERYDAY PIE
From everydaypie.com
CLASSIC APPLE PIE - I AM BAKER
From iambaker.net
CLASSIC APPLE PIE FILLING - YUM TASTE
From yumtaste.com
20 APPLE PIE FILLING RECIPES - FAST AND FUN MEALS
From fastandfunmeals.com
APPLE PIE FILLING (MADE ON THE STOVETOP!) - SPEND WITH PENNIES
From spendwithpennies.com
APPLE PIE FILLING RECIPE - THE SPRUCE EATS
From thespruceeats.com
APPLE PIE FILLING - JO COOKS
From jocooks.com
CLASSIC APPLE PIE – GRABANDGORECIPES
From grabandgorecipes.com
10+ RECIPES USING APPLE PIE FILLING - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
CLASSIC APPLE PIE - HOW TO MAKE APPLE PIE TASHA ... - TASHA'S …
From tashasartisanfoods.com
THE BEST CLASSIC APPLE PIE - MEL'S KITCHEN CAFE
From melskitchencafe.com
CLASSIC APPLE PIE RECIPE (VIDEO) - JESSICA GAVIN
From jessicagavin.com
APPLE PIE FILLING RECIPE - LITTLE FIGGY FOOD
From littlefiggy.com
THE PERFECT CLASSIC APPLE PIE RECIPE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
CLASSIC APPLE PIE | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love