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
APPLE PIE
This is a sweet, tart and delicious apple pie. Guaranteed to please. Be sure to use Granny Smith apples since they work the best.
Provided by Lisa H.
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
- Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
- Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
- Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 56.5 g, Cholesterol 4.4 mg, Fat 16.8 g, Fiber 4.4 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 248.3 mg, Sugar 30.6 g
NEW MEXICO APPLE PIE
Make and share this New Mexico Apple Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Make filling: put apple slices in a big bowl; top will all the remaining ingredients, except lemon juice; mix well.
- Sprinkle the lemon juice over the apples to prevent browning.
- Set mixture aside to blend while the crust is being prepared.
- Make the crust: in a big bowl, combine the flour, baking powder, and salt.
- Cut in the butter and shortening.
- In a separate bowl, mix together the egg, vinegar, and water.
- Add to the flour mixture and blend with your hands until moist; add more water if needed.
- Preheat oven to 425°; divide dough into 2 sections.
- On a floured board, roll out each section into 11-inch rounds; fit 1 round into a 9-inch pie pan, and spread the piñon nuts evenly in the bottom.
- Mound the filling on top; place the second pastry round on top.
- Flute the edges and cut vent holes in the top crust.
- Bake for 15 minutes, then decrease temperature to 400° and continue baking for 1 hour or until the juices bubble around the outer edge (cover with foil, if crust starts to get too brown).
MEXICAN APPLE PIE
Make and share this Mexican Apple Pie recipe from Food.com.
Provided by Shawn H
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brush one side of tortillas with 2 T. melted butter.
- Sprinkle with sugar and cinnamon.
- Place 6 tortillas in bottom and up the sides of a greased 11x7 pan.
- Cover tortillas with apples.
- Combine milk, eggs, 2 T. butter,lemon juice, and cinnamon.
- Pour over apples.
- Top with remaining tortillas, covering completely.
- Cover with foil and bake at 350 degrees for 30 minute
- Bake uncovered for 15 mor minutes.
- Let stand 10 minute.
- Serve with whipped topping.
LATTICE APPLE PIE WITH MEXICAN BROWN SUGAR
Provided by Lillian Chou
Categories Dessert Bake Thanksgiving Kid-Friendly Dinner Apple Fall Family Reunion Cinnamon Potluck Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
- Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
- Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
- Toss apples with flour, then with syrup.
- Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
- Trim edge, leaving a 1/2-inch overhang, and chill shell.
- Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
- Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
- Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
- Bake pie on hot baking sheet 20 minutes.
- Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.
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