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 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
APPLE COBBLESTONE PIE
This single crust apple pie boasts a coconut streusel topping. The pie itself is said to look like cobblestones. Its delicious no matter how it looks!
Provided by Marie Rayner
Time 53m
Number Of Ingredients 11
Steps:
- Prepare the pastry and use it to line a 9 inch deep pie dish, taking care not to stretch or tear the pastry and fluting the edge all the way around.
- Preheat the oven to 375*F/190*C/gas mark 5. Place the pastry lined pie dish onto a foil lined baking sheet. Set aside.
- Peel, quarter and core your apples. Mix the flour, sugar, cinnamon, nutmeg and apples together in a bowl along with the lemon juice. Combine well the apples are well coated.
- Arrange the apples in the pastry lined pie dish, rounded sides up, so that they resemble a cobbled street. Sprinkle any sugar mixture remaining in the bowl over top.
- Combine all of the topping ingredients together in a bowl, rubbing them together until crumbly. Sprinkle evenly over top of the apples.
- Bake for 40 to 50 minutes or until the crust is golden brown and the apples are tender. If you think the streusel is getting to dark, cover lightly with a piece of aluminum foil, removing it for the last five minutes.
- Cut into wedges to serve. Ice cream goes very nicely!
APPLE COBBLESTONE PIE
I got this from a neighbor many years ago. It's so easy to make, and if you like apple pie you will love this.
Provided by donna clark
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. heat oven to 375 degreese, prepare pastry for one 9" pie crust, or use a frozen pie crust.
- 2. In a large bowl , combine prepared apples, 3 tbs flour, lemon juice , 1/2 cup sugar, 1/2 tsp butter, and nutneg. mix until well coated.
- 3. Arrange apples, ronded side up, in pastry pan, placing close together to resemble cobblestones. sprinkle any remaining sugar over the apples.
- 4. in a med. bowl combine the coconut, 1/4 cup sugar, 1/4 cup flour, 2 tbs butter, until crumbley, sprinkle over the apples.
- 5. bake at 375 for 40-50 minutes.or until apples are tender.
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.
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