Best Lemon Apple Pie Recipes

CRUSTLESS APPLE PIE WITH LEMON MERINGUE TOPPING

Steps:

• 1. Put apples in food processor and blend for about 5 seconds or until apples re coarsely chopped. Add remaining ingredients and blend until apples are finely chopped but not pureed. Place apple mixture in a buttered 9 inch pie plate and bake at 350 for 35 minute or until pie is almost set. Spread top with Lemon Meringue Topping (recipe follows) and return to oven. Continue baking for about 20 minutes or until top is golden brown. Allow to cool and cut into wedges to serve. Serves 8 Note: The only thing to watch is that the apples don't get pureed in blending. If you blend too long, apples with turn into a soupy sauce and pie will not bake properly Lemon Meringue Topping: 2 egg white 1/4 cup sugar 1 T. grated lemon peel Beat egg whites until foamy. Gradually add sugar and beat until meringue is stiff. This is not a light meringue, but a denser version. Beat in the lemon peel. Note: This is a delicious little dessert that is somewhat lower in calories than it's crusty cousin. It is a light dessert and nice to serve after a hardy meal. Source: Renny Darling

LEMON APPLE PIE

Steps:

• Make pastry.
• Line a 7 inch flan ring.
• Peel and grate the apple, add the sugar and then the grated rind and juice of the lemon.
• Beat the egg.
• Add to the apple mixture and mix- this will curdle- not to worry.
• Pour into tart case and bake for about 35 minutes at 350F/ 170°C.

APPLE, CRANBERRY, CURRANT PIE W/ LEMON-NUTMEG CRUST

Steps:

• Crust: Combine flour, sugar, salt, zest, nutmeg & butter in food processor. Blend until mixture resembles coarse meal. Add lemon juice as a stream with motor on & process until moist clumps form. Gather dough into 2 balls, flatten into disks. Wrap each disc in wax paper and refrigerate for at least 30 minute.
• Position oven rack in lowest third of oven & preheat to 400°F Roll out 1 disc of dough to 12 inch round and place in 9 in pie dish. Trim to leave 1/2 inch overhang.
• Pie Filling: Combine all ingredients (except 1 T sugar) and spoon into crust.
• Roll out 2nd dough disk to 12-inch round and place atop pie filling. Crimp edges decoratively. Cut several slits to allow steam to escape. Sprinkle w/ remaining sugar.
• Bake until crust is golden brown, apples are tender and juices bubble thickly, about 1 hour and 10 minutes. Cool 20 minutes before serving.

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.

GLAZED APPLE LEMON GINGER PIE

Steps:

• Preheat oven 400 degrees.
• Line a pie plate with one pie crust.
• Cut second pie crust into 1 inch strips to be used for lattice topping.
• Peel apples if desired and cut into small slices or pieces.
• Place lemon juice, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon and 1 teaspoon vanilla into ziploc bag and add apples tossing until thoroughly coated.
• Spread apples onto cookie sheet into one layer and place in oven for 12-15 minutes stirring every three minutes to allow the lemon juice to cook off and apples to soften and caramelize.
• In a ziploc bag, combine and thoroughly mix sugar, brown sugar, lemon crystals, vanilla powder, cinnamon, nutmeg and ginger.
• Set aside.
• Pull caramelized apples out of oven and gently spoon into mixing bowl.
• Add butter pieces and spiced sugar mix to the apples and gently toss to coat the warm apples until the butter melts .
• Spoon coated caramelized apples into waiting pie crust.
• Use the 1" pie crust strips to weave a lattice across the top of the apples.
• Crimp crust around the outside rim.
• Place the pie on a cookie sheet and set aside.
• In a small sauce pan over medium heat, combine the glaze ingredients together and cook until just boiling then remove from heat - about two minutes.
• Using a silicone brush, paint the glaze across the top of the pie, coating the lattice evenly.
• Set the pie into oven for 20 - 30 minutes or until the crust is golden brown.
• Remove from oven and allow the pie to cool for at least two hours before slicing.