Country Apple Crisp Pie Food

PERFECT APPLE CRISP PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix apples, 1/4 cup brown sugar, white sugar, 1/4 cup flour, and cinnamon together in a bowl.
• Combine 3/4 cup flour, oats, and 2/3 cup plus 2 tablespoons brown sugar in a bowl. Drizzle melted butter over flour mixture; stir until crumbly.
• Pile apple mixture into the pie shell. Scatter crumbly topping over apples.
• Bake in the preheated oven until apples start to soften, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft and topping is browned, about 40 minutes more.

COUNTRY APPLE CRISP PIE

Steps:

• Place crust in 9-inch pie plate.
• Toss apple slices with white sugar, chopped walnuts, 3 tablespoons flour, spices, and salt.
• Transfer mixture to pie.
• Melt butter and mix in oatmeal, 1/3 cup flour, brown sugar.
• Sprinkle crumb mixture over apple filling in pie.
• Cover pie edges with foil to prevent burning for first 25 minutes of baking.
• Bake at 375 degrees for 50 minutes.
• Remove foil from pie edges after 25 minutes of baking.
• Cool and serve (solo or with ice cream).

COUNTRY APPLE PIE

Steps:

• Heat oven to 425.
• Prepare pastry for Two Crust Pie, 10 inches (food.com recipe #442482). Place the pastry in a deep-dish 9 inch pie pan or a regular 10 inch pie pan.
• Mix all dry ingredients (sugar, flour, cinnamon, nutmeg, ginger, mace, cloves and salt) in a large bowl.
• Stir in the apples and cover completely with flour mixture. Place the apples in the pastry lined pan.
• Drizzle with 3 tablespoons of the heavy cream.
• Cover with the top crust and cut slits to vent steam. Seal the edges of the crust together and flute them.
• Brush the remaining tablespoon of cream over the top.
• Bake 40 to 45 minutes, or until crust is brown and juice begins to bubble up through slits.

COUNTRY BREAKFAST PIE

Steps:

• Preheat oven to 375°F.
• Place crust on baking sheet.
• Sprinkle sausage around bottom of crust.
• Top with potatoes, onions, bell peppers and cheese.
• Beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust.
• Bake 30 minutes or until egg mixture is cooked and crust is lightly browned.
• Sprinkle with additional cheese and peppers, if desired.
• Makes 6 servings.

COUNTRY PIE

Steps:

• Crust: Combine ground beef, 1/2 a can of tomato sauce, bread crumbs, onion, green pepper & spices.
• Pat mixture down & up sides of a 9 inch pie plate (I use a deep dish).
• Set aside.
• Filling: Combine rice, all the remaining tomato sauce (1 1/2 cans), 1 cup water & 1/2 cup of cheese.
• Pour on top of crust.
• Cover with foil and bake at 350 for 25 minutes.
• Sprinkle with rest of cheese & bake 10 -15 more minutes or.
• until cheese is melted.

COUNTRY APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Divide the ball of dough in half, setting one half to the side.
• On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
• Place in pie plate; set aside while making the filling.
• In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg.
• Place the apples in a large bowl and sprinkle them with the sugar mixture, making sure the apples are thoroughly coated.
• Place the apple mixture in the pie shell, distributing them evenly.
• Dot the filling with the butter.
• Roll out the second half of dough with a rolling pin until it forms a 10-inch circle.
• Place over apple filling; crimp the edges of the pie dough together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
• Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes.
• Decrease oven heat to 375 degrees and continue baking for 40 minutes, or until the apples are tender.
• Insert a cake tester or a knife into the pie to check the firmness of the apples.
• If the apples are still firm, continue baking the pie until they soften.
• The perfect apple pie will have visible juices bubbling around the crust.
• If the top of the crust is getting too brown and the apples are not done yet, cover the pie with foil to allow the apples to bake a big longer without browning the crust too much.
• Transfer the pie plate to a wire cooling rack and allow the pie to cool and se t for 1 ½ hours before serving.
• Apple pies are best served either at room temperature or warmed at 350 degrees for about 10 minutes.
• This pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.