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.
EASY AS APPLE PIE
Steps:
- Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.
CLASSIC APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
- Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
- Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.
- Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.
FRESH APPLE PIE
There's nothing better than the smell of the fresh apple pie baking in the oven. It signifies the start of cozy fall days, and it's the ultimate dessert to kick off the season. This recipe uses Betty's pie crust mix so you can skip chilling your pastry dough and get right to the baking part-meaning less time waiting around for pie and more time eating it! Apple pie is best served warm with a big scoop of vanilla ice cream on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
- Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
- Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
- Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg
FRESH APPLE PIE
Make and share this Fresh Apple Pie recipe from Food.com.
Provided by Nicalyn
Categories Pie
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450.
- Stir together sugar, flour, nutmeg, cinnamon and salt.
- Mix lightly with apples.
- Pour into pastry-lined pie pan.
- Dot with butter.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust,.
Nutrition Facts : Calories 215.4, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 54.5, Carbohydrate 46.4, Fiber 3.2, Sugar 38, Protein 0.9
OUR FARM FRESH APPLE PIE
Our Farm Fresh Apple Pie uses simple, no-frills ingredients that have stood the test of time for three generations. The generation before mine never gave out the recipe. But, since my generation is up to bat, I think it should be shared. It's just that good. No need for ice cream or whipped topping. The fresh, simple flavors stand alone. It's truly delicious and you're free to share our simple, farm fresh recipe as well. Enjoy!
Provided by Family Favorites @Quinnn
Categories Pies
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Peel, slice and core apples uniformly and place in large bowl. Add sugars, corn starch, cinnamon, allspice or your choice of spice (...see above) and salt. Mix thoroughly until apples begin to give off a little bit of moisture.
- Place apple mixture into the bottom crust, mounding higher in the center. Dot with butter.
- Add top crust. I chose to make a lattice crust. Dampen edges with water and seal. If you don't make a lattice top, cut small slits to allow steam to escape.
- Bake for 15 minutes at 425 degrees, placing a piece of foil or cookie sheet underneath to catch drips later on.
- Remove pie from oven. Decrease temp to 375 degrees. Brush top of pie with milk, then sprinkle with additional cinnamon and sugar. Very loosely tent the entire pie with foil. If you prefer, you can cut a hole in a piece of foil allowing the center to be exposed. I find it gets too brown if I do this. It all depends on your oven. Place back in oven and continue to bake for 45-60 minutes, or until apples are tender and the syrup begins to bubble from the top of the pie. Allow to cool slightly before slicing.
FRESH APPLE PIE BARS
This is my Grandma Anderson's famous Apple Bar Recipe. My father's favorite! He even has me make them when I visit and freezes them to eat through out the year!
Provided by MeShell
Categories Dessert
Time 1h20m
Yield 12 big bars, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees.
- Mix the first 4 ingredients for the crust, as you would for pie crust.
- Beat egg yolk in glass measuring cup, add the milk into the cup.
- Pour milk and egg mixture into the other crust ingredients.
- Mix well.
- Roll out 1/2 of the dough.
- Pat into bottom of a 9x13 pan.
- For the filling slice the apples leaving the skin on.
- Place in a big mixing bowl.
- Sprinkle with sugar, flour and cinnamon.
- Mix until well coated.
- Pour evenly over bottom crust in pan.
- Roll out top crust and place on top of apples.
- Beat egg white and brush on top of crust.
- Cut slits in top crust for steam to escape.
- Place baking pan under your 9x13 pan, so you don't get a mess in the oven.
- Put into the 350 degree oven for 1 hour.
- Take out of oven when golden brown and while still warm mix together the sugar and hot water(1 tablespoons at a time) until thick but not too thin for the topping.
- Drizzle over the top of the bars.
SUNDAY'S APPLE PIE
Homemade apple pie, from scratch.
Provided by Donna
Categories Desserts Pies Apple Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
- Place sliced apples in a large bowl. In a small bowl, combine sugar, cinnamon, and flour. Stir well and pour mixture over apples. Cut half of butter into small pieces and add to apples. Toss apples until thoroughly coated.
- Roll out pastry to fit an 8- or 9-inch pie plate. Roll out top crust and set aside. Pour apples into pastry-lined pie pan.
- Dot apples with remaining butter. Place second pastry on top. Seal edges and cut steam vents in top crust.
- Bake in preheated oven on the baking sheet until apple filling is bubbly and crust is golden brown, 50 minutes to 1 hour.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 49.3 g, Cholesterol 11.4 mg, Fat 19.5 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 6.5 g, Sodium 265.6 mg, Sugar 23.3 g
APPLE PIE BY GRANDMA OPLE
This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!
Provided by MOSHASMAMA
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 67.8 g, Cholesterol 30.5 mg, Fat 26.7 g, Fiber 5 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 240.8 mg, Sugar 40.3 g
FRESH APPLE PIE...
Both me & me late mother love fresh apple pie. We made this together every Thanksgiving.
Provided by Vanessa "Nikita" Milare
Categories Pies
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. heat oven to 425F. Make pie crust mix as directed to 9-inch tow pie crust. Using 1/3 cup water.
- 2. Stir together the flour,sugar, cinnamon & nutmeg in large bowl. Add in the apples, toss to mix well. Place into pastry line pie pan. Dot with the butter.
- 3. Roll the remaining pie crust. Cut into about 10 strips about 1/2 inch wide. Then place five strips 1 way & wave the other 5 in between the first 5. Fold Trim over the bottom of pie & make high edges with your fingers. Seal & flute. Brush lightly with milk & sprinkle with additional sugar.
- 4. Bake 30to 35 minutes or until crust is golden brown & juice is all bubbly.
FRESH PEAR AND APPLE PIE
Make and share this Fresh Pear and Apple Pie recipe from Food.com.
Provided by Dannygirl
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees
- apples and pears.
- Place in large bowl and toss with lime juice.
- Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl.
- Toss with apple and pear slices until coated.
- Turn into a 9x1-1/2 inch deep dish pie plate.
- Dot with butter.
- Roll out pastry for top crust.
- Cut slits to vent steam during baking and place over filling.
- Seal and flute edges.
- Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.
Nutrition Facts : Calories 349, Fat 9.9, SaturatedFat 3.9, Cholesterol 10.2, Sodium 129.8, Carbohydrate 67.1, Fiber 6.1, Sugar 44.2, Protein 1.8
FRESH APPLE PIE FILLING
I found this recipe at an apple orchard YEARS ago. Don.t even think its like the pie filling in the CAN. I am going to try peaches this year. Colorado peaches THE BEST. My grand kids expect this as part of their Christmas present every year, along with a couple of QRTs of canned peaches.
Provided by Suzanne Siem
Categories Pies
Time 2h
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients in a kettle to accomodate the amount of water. You will need to know how to process this recipe in a hot water bath.
- 2. Cook on medium until thickened. To a consistency of gravy. (Like pudding before it sets) Add your lemon juice and fruit fresh ingredients. Stir until all combined. I combine the two before adding to the filling mixture. By tasting the room temp filling you will be able to add more spices to suite your taste. For my family we cant get enough cinnamon. If not sweet enough add a little more sugar. I have not tried this recipe with artificial sweetner. I guess if i were to try any it would be part Splenda or would even try some organic raw Agave sweetner.For someone that is trying this the first time, I would stick with regular sugar. I also highly recommend using a high quality of cinnamon. My favorite is SAIGON CINNAMON Brand Gourmet collection. Much richer. You get what you pay for.
- 3. Peel and slice your apples. Harlsons are the BEST. but I know in FL. They do not have that variety Granny Smiths are your next option. I would have approx 3-4 pounds available. Have approx 6-8 quart jars cleaned.along with new lids and screw tops. Fill jars 1.5 inches from the top. Add the prepared filling. Tap bottom of jar on a soft surface to make sure air pockets are removed. Not necessary, but I am fussy when it comes to canning. Screw lid and top on tight.
- 4. Process these jars in a hot water bath for 20-25 min. Set the jars out and listen for the seal.This will keep for at least 6 months if not longer. Store in a cool environment. When it comes time to make your pie. You can be real lazy and roll out a doubl crust. like the refridgerated pillsbury brand. You dont have to bake for an hour. I typically par bake my bottom crust add the filling and bake for another 30 35 min,until the filling starts to bubble. This may sound like a lot of work, but once you make it one time. You will appreciate it. You can make this in a cobbler, or any other recipe asking for fresh apples. turnovers are great. Use your imagination. GOOD LUCK.
FRESH DEEP-DISH APPLE PIE
Our deep-dish apple pie is just like Grandma used to make it. Two crusts. Pretty crimps and cutouts on top. And made with lots of love.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Toss apples with sugars, raisins, tapioca, cinnamon, nutmeg and water; let stand 15 minutes. Spoon into 10-inch pie plate; dot with butter.
- Roll 1 of the pie crusts to 12-inch circle on lightly floured surface; place over filling. Seal and flute edge. Cut several slits in crust to allow steam to escape. Cut decorative shapes from remaining pie crust. Moisten with small amount of additional water; arrange on crust on pie.
- Bake 15 minutes. Reduce oven temperature to 350°F. Bake an additional 45 minutes or until juices form bubbles that burst slowly. Serve warm.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 220 mg, Carbohydrate 51 g, Fiber 1 g, Sugar 32 g, Protein 2 g
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