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
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.
PINK ADOBE APPLE PIE
This is a replica of a famous dessert served at a restaurant in Santa Fe. The recipe appears long, but includes directions for a 9 inch double crust pie and an optional sauce. You can save time by buying premade crust and skipping the sauce. The pie is a delicious blend of apples, spices, nuts and raisins. It's a local favorite in West Texas and New Mexico.
Provided by Dawn399
Categories Pie
Time 1h25m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Preheat oven to 400° (you'll reduce to 350°F.).
- Mix flour, shortening, and salt together, until dough resembles course meal.
- Add water a little at a time until dough sticks together.
- Divide dough in half and roll out and line the bottom of a nine inch pie plate.
- Fill with apples and sprinkle with cinnamon, lemon juice, and nutmeg.
- Spread 1/2 cup sugar and raisins over apples.
- Mix brown sugar with flour and spread over whole mixture.
- Sprinkle with nuts and dot with melted butter.
- Sprinkle with 1/4 cup water.
- Roll out remaining dough and seal edges and flute.
- Brush with milk.
- Bake at 400° F.
- for 10 minutes, then reduce to 350° F.
- and bake for 30 more minutes.
- May cover edges with foil if they brown too quickly.
- While pie is baking prepare sauce: In a sauce pan melt butter and mix with water.
- Remove from heat and mix in sugr and brandy, may add more water if too thick.
- Serve sauce over pie.
PINK ADOBE FRENCH APPLE PIE
Embellished with raisins and pecans and topped with a hard sauce you just can't beat this spicy apple pie. Roselea, owner and founder of the famous Pink Adobe Restaurant in Santa Fe, created this years ago and it has been so popular she can hardly keep up the demands. Regulars at the restaurant order this dessert pie before their main course. Pie also freezes well so make two, one for now, one for later. From "Hotter Than Hell".
Provided by Julie Bs Hive
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 16
Steps:
- Set oven rack in lowest position and preheat to 450°. Roll out half the pastry and use to line a 9-inch pi plate. Place apples in pastry shell, mounding them toward the center. Sprinkle with lemon juice, nutmeg, and cinnamon. Spread 6 tablespoons of the granulated sugar and all of the raisins evenly over apples.
- In a separate bowl, mix brown sugar, flour, and butter until well blended and spread this mixture over the apples. Sprinkle with pecans, and add 3 tablespoons of the milk. Roll out remaining pastry and place on pie. Seal and flute the edges. Cut steam vents. Brush top crust with remaining milk, and sprinkle with remaining granulated sugar. Bake 10 minutes, and then reduce oven temperature to 350° and bake an additional 30 minutes until crust is golden brown and filling is bubbly.
- Meanwhile make the hard sauce. In a medium bowl, cream butter until fluffy, add powdered sugar and boiling water, and beat until well blended. Beat in rum or brandy. Set aside.
- Cool pie briefly then cut in wedges. Serve on warmed pates topped with hard sauce. Let each slice stand a few minutes before serving so sauce has time to melt down into the filling.
OLD-FASHIONED MIXED-APPLE PIE
Provided by Dorie Greenspan
Categories Dessert Bake Thanksgiving Kid-Friendly High Fiber Raisin Apple Fall Nutmeg Bon Appétit Small Plates
Number Of Ingredients 19
Steps:
- For crust:
- Blend flour, sugar, and salt in processor. Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 15 minutes at room temperature before rolling out.
- Butter 9-inch-diameter glass pie dish. Roll out 1 dough disk on lightly floured work surface to 12- to 13-inch round. Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides. Roll out second dough disk between sheets of parchment paper or waxed paper to 12- to 13-inch round; transfer dough to baking sheet. Refrigerate both crusts while preparing filling.
- For filling:
- Position rack in center of oven and preheat to 425°F. Combine all apple wedges, 1/3 cup sugar, raisins, quick-cooking tapioca, grated lemon peel, 1/4 teaspoon salt, and nutmeg in large bowl; toss to blend. Let stand at room temperature until some juices form, tossing occasionally, about 15 minutes.
- Place crust-lined pie dish on rimmed baking sheet. Sprinkle graham cracker crumbs over bottom of crust. Transfer apple filling to crust, mounding filling slightly in center. Dot filling with butter cubes. Brush crust edges lightly with water. Remove top parchment sheet from second dough round. Invert dough round atop filling; remove second parchment sheet. Trim dough overhang on both crusts to 1/2 inch. Press crust edges together, then fold under. Using tines of fork, press on crust edge around rim of dish to seal decoratively. Using small sharp knife, cut six 1-inch slits in top crust, then cut out 1/2-inch circle from center of top crust to allow steam to escape. Brush top crust lightly with milk, then sprinkle with raw sugar.
- Bake pie 15 minutes. Reduce oven temperature to 375°F and continue to bake pie until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly, about 1 hour longer. Transfer pie to rack and cool to lukewarm or room temperature. Cut pie into wedges.
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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