Best Kathies Apple Pie Recipes

MARTHA AND KATIES APPLE PIE

Martha and Katies Apple Pie image

I asked Katie to add some cinnamon, but the lid was unscrewed and the whole box emptied into the mix! We scooped out as much as possible and We thought it would be ruined by the extra Cinnamon, but it was the best apple pie ever!

Provided by Martha Smith @Matty

Categories Pies

Number Of Ingredients 11

Ingredients

14 large cortland and granny smith apples
2 - lemons one sliced and one for juice
1 cup(s) brown sugar
1 cup(s) flour
1/4 cup(s) cinnamon
1 teaspoon(s) nutmeg
4 tablespoon(s) butter
1 - whisked egg
1 package(s) your favorite pie crust top and bottom
1/2 cup(s) granulated sugar for sprinkling on the top!
1 - very large pie pan 9 to 11 inches! i use my grandmothers ceramic pie pan!

Steps:

IN VERY VERY LARGE BOWL FILL HALF WAY WITH COLD WATER AND LEMON SLICES PEEL, CORE AND SLICE APPLES IN THIN SLICES, BUT NOT TOO THIN! AS YOU ARE PEELING THE APPLES PLACE THEM IN THE LEMON WATER AS YOU CORE AND SLICE THEM KEEP PUTTING THEM BACK IN THE WATER UNTILL THEY ARE ALL DONE
ONCE COMPLETELY READY STRAIN THEM AND DISCARD THE LEMON SLICES IN THE SAME BOWL SQUEEZE THE SECOND LEMON HALVES OVER THE APPLES, CAREFULLY REMOVE ALL THE SEEDS! ADD ALL THE DRY INGREDIENTS ( EXCEPT THE GRANULATED SUGAR) STIR WELL! THE BOTTOM OF THE BOWL SHOULD BE SWIMMING IN THICK JUICES! YUMMY GOOD STUFF~!
ROLL OUT THE DOUGH ON FLOURED TABLE AS BIG AS SEEMS FEASIBLE, BUT NOT SO THIN AS IT WILL FALL APART! FOLD IN HALF TO GET IT TO THE PAN PUT 1ST CRUST IN PIE PAN THEN UNFOLD IN THE PAN SO IT IS CENTERED ALLOWING THE CRUST TO FLOP OVER THE SIDES ALOT DON'T TRIM IT!
ADD ALL THE APPLES HEAPING LARGE SPOONFULLS UNTILL ALL, YES I SAID "ALL" THE APPLES ARE IN~!! PILE THEM HIGH!!!!!! POUR ALL THE JUICES IN TOO! ADD PATS OF BUTTER ALL OVER AND TUCK SOME INTO THE APPLES
ROLL OUT 2ND CRUST JUST AS BIG AS THE FIRST, BIGGER IF YOU CAN! CUT LITTLE LEAF PATTERNS IN THE CENTER TO ALLOW STEAM TO ESCAPE SAVE THE LEAF CUT OUTS FOLD IT IN HALF AND CAREFULLY PLACE OVER APPLES BRUSH THE EDGES OF THE BOTTOM CRUST WITH THE EGG WASH AND VERY RUSTICALLY ROLL UP THE TOP AND BOTTOM CRUSTS SO IT IS SEALED, IT WILL BE BIG AND LUMPY ADDING TO THE RUSTIC LOOK! BRUSH THE TOP WITH EGG WASH AND PLACE THE CUT OUT LEAVES AROUND THE SLOTS
SPRINKLE GENEROUSLY WITH EXTRA SUGA BAKE FOR AN HOUR OR UNTILL IT IS BUBBLING ALL OUT OF THE PIE AT 375 DEGREES YOU'RE GOING TO LOVE THIS PIE! I ALWAYS LIKE TO SING THE PIE SONG WHEN MAKING AND SERVING THIS PIE! EVERYONE SINGS ALONG NOW! ... PIE PIE... WHO WANTS PIE!!!!!

CLASSIC APPLE PIE

Classic Apple Pie image

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

Ingredients

2 tablespoons unsalted butter
3 1/2 pounds firm, crisp apples (see Tip), peeled, cored and cut into 1/4-inch wedges (about 11 cups)
1/2 cup/110 grams light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
Pinch of ground cloves
1/4 teaspoon fine sea salt
2 tablespoons cornstarch
1 1/2 teaspoons fresh lemon juice, or a little more if your apples are very sweet
1/2 teaspoon grated lemon zest
All-purpose flour, for rolling out the dough
Dough for a 9-inch double crust pie
Heavy cream, milk or a beaten egg, for glazing (optional)
Demerara sugar, for glazing (optional)

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.