Best Mixed Apples Pie Recipes

CLASSIC APPLE PIE

Steps:

• Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
• Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
• Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.
• Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
• Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.

OLD FASHIONED APPLE PIE

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.

APPLE PIE

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.

APPLE PIE BY GRANDMA OPLE

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.

MIXED APPLES PIE

Steps:

• Make the crust: Whisk sugar and 1/3 cup/80 milliliters water in a small bowl until sugar dissolves, then place in the freezer. In a large bowl, whisk flour and salt, then toss the butter cubes until evenly coated. Using your fingertips, quickly flatten and rub the butter into the flour, while tossing the smushed pieces to coat until the mixture is mostly thick, powdery flakes and pebbles.
• Make a well in the center of the mixture and add the chilled water all at once. Using your fingers, rake the dry ingredients into the wet and stir until mixed. Continue stirring with your fingers, occasionally squeezing the blend gently, until large, shaggy clumps form.
• Press the clumps together and into the remaining dry bits to gather into a single mass. Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
• On a lightly floured surface, use a floured rolling pin to roll out a dough disk into a 12-inch round. Fit into a standard 9-inch pie plate, gently tucking and pressing the dough against the bottom and sides without stretching it. Sprinkle the cookie crumbs in an even layer across the bottom and gently press into the dough. Transfer to the refrigerator. Roll out the other disk into a 12-inch round, slide onto a parchment paper-lined baking sheet, and refrigerate while you prepare the filling.
• Make the filling: Place a rimmed baking sheet on the lowest oven rack and heat oven to 425 degrees. Whisk the sugar, cornstarch, cinnamon, cardamom and salt in a large bowl. Cut each apple into 8 wedges, then cut each piece into 1/4-inch-thick slices crosswise. Add to the bowl and pour the lime juice over, then toss until evenly coated.
• Scrape half the apples into the chilled bottom crust and press down firmly to eliminate any gaps. Top with the remaining apples, pressing firmly into a mound. Scatter the chilled butter bits evenly on top.
• Flip the other dough round over the apples to cover and peel off the parchment. Using scissors, trim the edges together 1/2 inch past the plate's rim. Fold and tuck the edges under so that they're flush with the rim and crimp, decoratively if you'd like. Using a sharp paring knife, cut 8 (3-inch-long) slits in the center of the top dough, spacing evenly. Think of these slits as a guide for cutting the baked pie into wedges.
• Place the pie on the heated baking sheet and bake for 30 minutes. Reduce oven temperature to 325 degrees and bake until the crust is brown and the filling is bubbling, 55 to 60 minutes longer. A thin paring knife should slide through the apples easily. Transfer the pie plate to a wire rack to cool completely before slicing.