Delicious Apple Pie Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

Steps:

• Prepare the filling: Peel, halve and core the apples. Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally, until the firmer apples begin to soften but still hold their shape, 8 to 9 minutes. Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute. Remove from the heat and cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 1 egg with 1/4 cup ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Lay out 2 sheets of plastic wrap; divide the dough between the sheets and pat each into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour.
• Roll 1 disk of dough into a 12-inch round on a floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Add the filling, mounding it slightly, and dot with the remaining 2 tablespoons butter. Chill the pie while you roll the remaining dough into a 12-inch round.
• Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Beat the remaining egg in a bowl and brush over the top crust; sprinkle with sugar. Pierce the top with a knife a few times to let steam escape. Chill 30 minutes.
• Preheat the oven to 375 degrees F. Place the pie on a baking sheet; bake until the crust is golden and the filling is bubbly, 55 to 60 minutes. (Cover the edges with foil if they brown too quickly.) Transfer to a rack and cool until set, 2 hours.

Steps:

• In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
• Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
• Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
• Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
• Peel the apples, then core and slice.
• In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
• Mix until combined and all apples are coated. Refrigerate.
• Preheat the oven to 375°F (200°C).
• On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
• Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
• Pour in apple filling mixture and pat down.
• Roll the other half of the dough on top.
• Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
• Brush the pie with the beaten egg and sprinkle with the sugar.
• Cut four slits in the top of the pie to create a vent.
• Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
• Allow to cool completely before slicing.
• Top with ice cream and serve.
• Enjoy!

Steps:

• Butter a 9-inch deep dish pie plate (Pyrex is recommended).
• Working on a well floured surface, roll out 1 piece of the dough to a thickness of about 1/8 inch; fit the dough into the buttered pie plate and trim the edges to ½ inch overhang.
• Roll the other piece of dough into a 1/8 inch thick circle and slip it onto a baking sheet lined with parchment paper.
• Cover both the circle and the crust in the pie plate with plastic wrap and refrigerate for 20 minutes, while you preheat the oven and prepare the filling.
• Position oven rack in center of oven; preheat to 425°.
• Peel, core, and slice the apples; put apples in a large bowl and add the sugar, lemon zest, tapioca, cinnamon, nutmeg, and salt.
• Toss everything together well; if you have time, let the mix sit for about 5 minutes, until juice starts to accumulate in the bottom of the bowl.
• Remove the pie plate and top crust from the refrigerator and put the pie plate on a baking sheet line with parchment paper.
• Sprinkle the crumbs evenly over the bottom of the crust; turn the apples and their juices into the crust.
• The apples will heap over the top of the crust, pat them down into an even mound.
• Dot apples with the bits of cold butter.
• Very lightly moisten the rim of the bottom crust with water; center the top crust over the apples.
• Either fold the overhang from the top crust under the bottom crust and crimp the crust attractively, or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate.
• If you have pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely.
• Use a sharp paring knife to cut about 6 slits in the top crust.
• Brush the top crust with a little milk or cream and sprinkle it with sugar.
• Bake the pie for 15 minutes; decrease oven temperature to 375° and bake for another 50-60 minutes, or until the crust is gorgeously browned and the juices bubble up through the top crust.
• After about 40 minutes in the oven, if the top crust looks as if it is browning too quickly, cover pie loosely with a foil tent.
• Transfer pie to a rack and let it rest until it is only just warm or until it reaches room temperature.

Steps:

• In a small bowl, mix water and cornstarch until dissolved. Add egg, cream, sugar, cinnamon and nutmeg. Place apples in a large bowl; pour cream mixture over and stir to coat. Line a 9-in. pie pan with the bottom pastry. Pour apple mixture into crust; dot with butter. Top with remaining pastry; flute edges and cut slits in top. Brush with milk and sprinkle with cinnamon-sugar. Bake at 350° for 55 minutes or until golden brown.

Steps:

• Combine apples, 1/3 cup sugar, lemon juice and zest in a large mixing bowl.
• Mix well; set aside for 10 minutes.
• Preheat oven to 400°.
• In a smaller bowl, mix 1 tablespoon sugar, nutmeg, and cornstarch; add to apple mixture and stir well.
• Turn the filling into the chilled pie shell; smooth filling with your hands to even out.
• Place pie on the center rack in oven; bake 30 minutes.
• Can make the crumb topping while pie is baking: Add flour, oats, brown sugar, cinnamon, and salt in the container of a food processor; pulse several times to mix.
• Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs.
• Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs; store in refrigerator until ready to use.
• Remove pie from oven and lower temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them over the surface with your hands.
• Tamp them down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces forward.
• Place a foil-lined baking sheet onto the rack below to catch any spills.
• Bake about 30-35 more minutes or until the top is dark golden brown and the juices bubble thickly at the edge.
• May need to cover the pie with loosely tented foil during the last 15 minutes to prevent over-browning.
• Place pie of a wire rack and let cool for at least 1 hour before serving.

Steps:

• Place a baking sheet in the oven, then preheat the oven to 425°F (220°C).
• Peel the Golden Delicious and Gala apples, then slice into ⅛-inch (3 mm) thick wedges. Transfer to a large bowl.
• Add the brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt to the bowl with the apples and mix until the apples are well coated.
• On a lightly floured surface, roll out a pie dough round to a 10-inch (25 cm) circle. Roll the dough around the rolling pin, brushing off any excess flour, then unroll into a 9-inch (24 cm) pie dish, making sure the dough is centered. Fill with the apple mixture. Refrigerate while you prepare the top crust.
• Roll out the remaining pie dough round to a 12-inch (30 cm) circle. Cut out 6 1-inch (2.54 cm) strips and 8 ½-inch (21 cm) strips.
• Lay the longest 1-inch (2.54 cm) strip vertically over the center of the pie, then 2 more 1-inch (2.54 cm) strips on either side. Place 2 ½-inch (6.5 cm) strips between each set of 1-inch (2.54 cm) strips. Fold back the 1-inch (2.54 cm) strips and place another 1-inch (2.54 cm) strip horizontally across the pie about ⅓ of the way down. Fold the vertical 1-inch (2.54 cm) strips back down. Continue adding the remaining ½-inch (1.24 cm) and 1-inch (2.54 cm) strips to create a lattice top.
• Roll the excess dough around the edges inward toward the pie, tucking the ends in. Use your index finger on one hand and thumb and index finger on the other hand to crimp the edge. Brush off any excess flour, then brush the egg wash all over the dough. Sprinkle the raw sugar on top.
• Brush the pie with the egg wash and sprinkle with the raw sugar. Cut four slits in the top of the pie to create a vent.
• Carefully remove the hot baking sheet from the oven and place the pie dish on top, then return to the oven and bake for 40 minutes, covering with foil halfway through, until the crust is golden brown and the juices are bubbling.
• Let the pie cool completely before slicing and serving.
• Enjoy!