Best Country Apple Pie Recipes

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).

APPLE SLAB PIE (COOK'S COUNTRY)

Steps:

• Toss apples, 1 cup sugar, and salt in colander set over large bowl. Let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve 3/4 cup juice (any excess may be discarded).
• Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Pulse animal crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture. Brush half of one pastry disc with water, overlap with second pastry disc, and dust top with more cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
• Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough, leaving a 1/2" rim of pastry; fold pastry under itself and tuck into rim of baking sheet. Use fork to crimp and seal outside edge of pie, then pierce top of pie at 2-inch intervals with fork. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.
• For the glaze: While pie is cooling, simmer 3/4 cup apple juice (which you reserved in step 1) in saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Cut into thirds lengthwise, and into sixths widthwise, making 18 pieces each about 4"x3".
• Make Ahead: The pie can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving.

GLAZED COUNTRY APPLE PIE SQUARES

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. For the Crust: combine the salt, baking powder,cinnamon and 5 teaspoons of sugarstir to mix.
• 3. Measure flour and then add cinnamon mixture to flour. Stir together to blend.
• 4. Add crisco to flour, and mix crisco into flour with a pastry blender or use 2 forks, until flour resembles little small peas.
• 5. Beat egg yolks, then add the cold water and stir to blend, then pour into flour mixture, and mix together to form a ball. May need to add 1-2 extra tablespoons of cold water. Add just enough to shape dough into a ball.
• 6. Divide dough into 2 equal portions, put one in fridge, then dust work surface with flour and add remaining dough. Dust rolling pen, then roll dough out in a rectangle shape to fit a 15 X10 inch X 1 inch deep size pan. May need to piece parts of dough together to cover entire bottom of pan. Pinch seams together.
• 7. Carefully pick rolled dough up and onto rolling pin, then hold over pan, & unroll from rolling pin into pan. Repeat to cover entire bottom of pan. Spread half of apples onto prepared crust.
• 8. In a small bowl combine splenda, brown sugar, cinnamon, nutmeg, & salt. Stir to mix then sprinkle half of sugar mixture over apples.
• 9. Add remaining apples, raisins and the rest of the sugar mixture, evenly over apples.
• 10. Roll our remaining pie crust to cover top of apples. Make slits all over crust to allow steam to escape as apples are cooking.
• 11. Brush top of crust with egg white, and sprinkle with raw sugar. Bake in preheated 400 degree F. oven for 50 minutes until crust is golden brown. Place a larger pan underneath to catch potential drips. Allow apple slices to cool completely before adding the glaze.
• 12. To make the glaze combine powdered sugar, vanilla and 1 to 2 tablespoons of milk or as much as needed to reach spreading consistency. Whisk together and drizzle over cooled apple slices. Cut and serve PLAIN OR WITH OPTIONAL GLAZE. Garnish each slice if desired.

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 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 TIME PINE-APPLE DEEP DISH PIE

Steps:

• Preheat oven to 425 degrees.
• Mix entire can of pineapple with it's juice, lemonade mix, sugar, cinnamon, flour, and melted butter. Using a bowl large enough to add sliced apples and again stirring all together.
• Place into deep dish pie plate lined with crust. Place top crust over filling slicing center heat release slots.
• Sit the prepared deep dish pie upon a cookie sheet and bake at 425 degrees for 10 minutes. Then lower oven to 350 degrees and bake an additional 40 minutes or until the pie is bubbling beneath the crust. Completely cool before slicing.
• PIE CRUST DIRECTIONS
• In medium bowl combine flour and salt. Stir in oil and water. Stir to combine. Then press crust into deep dish pie plate onto the bottom and up the sides. (I used a square 8-1/2 inch glass pyrex dish.)
• Moistened my counter and placed a strip of aluminum foil onto the dampened counter top. Lightly floured the surface and placed a large ball of the crust mixture. Rolled out the dough large enough to cover the pie. Inverted the aluminum foil over the the top of the crust dropping the top piece into place. I always have enough crust to make a single empty pie shell for whatever pie you wish.

COUNTRY APPLE PIE WITH LEMON GLAZE

Steps:

• Line 9-inch pie pan with bottom crust. Pare, core and slice apples. Combine with mixture of sugar, cinnamon, and flour. Place in pastry-lined pan. Dot with butter. Place top crust over filling. Trim and seal. Prick or cut slots to allow steam to escape. Bake at 400° for 30-40 minutes or until apples are cooked and crust is lightly browned. If crust begins browning too much before pie is done, place a sheet of foil over pie and continue baking. Lemon Glaze: Wait about 10 minutes after pie is out of oven. Mix above ingredients in small bowl. Spread over pie.

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.

COUNTRY APPLE PIE

Steps:

• 1. In medium bowl stir together pie filling and cinnamon. Spread in crust. Place on baking sheet. Bake at 375°F about 30 minutes or until bubbly.2. Stir together sour cream and sugar. Spread over hot filling. Bake at 375°F for 5 to 6 minutes more or until lightly browned. Serve warm or cool for 1 hour on wire rack.3. Garnish as desired. Store in refrigerator.