Country Apple Pie Recipes

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COUNTRY APPLE CRISP PIE

I made this apple pie for our church's homecoming and it was a sure hit! Really like an apple pie and an apple crisp in one dessert!

Provided by Makarios309

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12



Country Apple Crisp Pie image

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).

Nutrition Facts : Calories 499.9, Fat 22.8, SaturatedFat 9.7, Cholesterol 30.5, Sodium 234.2, Carbohydrate 73.2, Fiber 6.4, Sugar 43.5, Protein 5.1

1 9 inch pie shell
7 apples, sliced (Granny Smith or other)
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg or 1/2 teaspoon clove
1/8 teaspoon salt
1/2 cup chopped walnuts
1/2 cup brown sugar
1/3 cup flour
1 cup quick-cooking rolled oats
1/2 cup butter

COUNTRY APPLE PIE

Make and share this Country Apple Pie recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10



Country Apple Pie image

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.

1 cup sugar
1/4 cup all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon mace
1/8 teaspoon ground cloves
1 dash salt
8 cups apples, thinly sliced, about 8 medium apples
4 tablespoons heavy cream

APPLE SLAB PIE (COOK'S COUNTRY)

Unlike a traditional apple pie, a slab pie is prepared in a baking sheet and can feed up to 20 people. Its filling is thickened to ensure neat slicing, and it's topped with a sugary glaze. Rolling out the dough to cover both the bottom and top of this mammoth pie can be problematic, but store-bought crusts proved sturdier than homemade. Gluing two crusts together with water and then rolling the dough into a large rectangle allowed us to get the crust into the large pan without a tear. To improve the bland flavor of the pie crust, we rolled it in crushed animal crackers, which contributed a sweet and buttery flavor to the crust. Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the filling slimy, but tapioca thickened it well without making it starchy. An 18 by 13-inch nonstick baking sheet is preferred; if using a conventional sheet pan, coat it lightly with cooking spray.

Provided by DrGaellon

Categories     Pie

Time 2h

Yield 18 serving(s)

Number Of Ingredients 13



Apple Slab Pie (Cook's Country) image

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.

Nutrition Facts : Calories 476.8, Fat 18.9, SaturatedFat 5.9, Cholesterol 8.5, Sodium 345.9, Carbohydrate 76.6, Fiber 5.7, Sugar 45.5, Protein 3.6

8 granny smith apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
8 golden delicious apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
1 1/2 cups granulated sugar
1/2 teaspoon salt
1/4 lb animal crackers (about 1 1/2 cups)
2 (15 ounce) boxes pillsbury ready to roll pie crusts
4 tablespoons unsalted butter, melted and cooled
6 tablespoons minute tapioca
2 teaspoons ground cinnamon
3 tablespoons lemon juice
2 tablespoons lemon juice
1 tablespoon unsalted butter, softened
1 1/4 cups confectioners' sugar

COUNTRY APPLE DESSERT

If you like warm, comforting desserts, you''ll go for my apple dessert. Serve it warm topped with vanilla ice cream...it's so good! -Denese Harold, Dorcas, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 11



Country Apple Dessert image

Steps:

  • In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13-in. x 9-in. baking pan. Top with pie filling. Combine brown sugar and cinnamon; sprinkle over top., Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack for 10 minutes. In a small bowl combine the confectioners' sugar, milk and vanilla. Drizzle over warm cake. Serve with ice cream.

Nutrition Facts : Calories 261 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 279mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 0 fiber), Protein 1g protein.

1 package yellow cake mix (regular size)
1/3 cup butter, softened
1 large egg
1 can (21 ounces) apple pie filling
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon whole milk
1/4 teaspoon vanilla extract
Vanilla ice cream

CANADIAN APPLE PIE

An apple pie with the sweet delight of maple syrup. Try it with maple walnut ice cream. Yum!

Provided by maplegal

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11



Canadian Apple Pie image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
  • Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
  • Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
  • Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.

Nutrition Facts : Calories 382 calories, Carbohydrate 56.2 g, Cholesterol 48.9 mg, Fat 16.4 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 319.9 mg, Sugar 28.1 g

1 pastry for a 9-inch double crust pie
3 tablespoons cornstarch
2 tablespoons white sugar, or to taste
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
5 cups apple - peeled, cored, and sliced
¾ cup pure maple syrup
1 egg
1 egg yolk
½ teaspoon water

COUNTRY APPLE PIE

Make and share this Country Apple Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 8



Country Apple Pie image

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.

Nutrition Facts : Calories 239.3, Fat 7.3, SaturatedFat 4.4, Cholesterol 24.2, Sodium 20.5, Carbohydrate 46.3, Fiber 4.9, Sugar 37.7, Protein 1

pie crust, dough for 9-inch double crust pie (Traditional Pastry Piecrust)
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon ground cinnamon
ground nutmeg, a dash
8 medium apples, peeled, cored, and cut into 1/2-inch chunks
1 tablespoon salted butter

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