Open Apple Pie Recipe Easy

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APPLE PIE

Kids will love to help make and eat this comforting, classic fruity pudding with homemade shortcrust pastry

Provided by Good Food team

Categories     Dessert, Treat

Time 1h

Number Of Ingredients 8



Apple pie image

Steps:

  • Heat oven to 200C/180C fan/gas 6. To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine. Using your fingers, mix together until the mixture resembles breadcrumbs.
  • Add about 3 tbsp cold water - 1 tbsp at a time - to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.
  • While the pastry is chilling, core the apples, then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp water.
  • Roll out the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like) and press the pastry edges onto the dish to create a seal.
  • Make a small cut in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.
  • Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.

Nutrition Facts : Calories 527 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

225g plain flour
140g butter or margarine
3 large cooking apples
2 tbsp honey
pinch of cinnamon
pinch of mixed spice
1 egg, beaten
crème fraîche, vanilla ice cream or natural yogurt, to serve

APPLE PIE I

This is my mother's apple pie. This is the recipe I use all the time and I love it. I also use a dash of nutmeg so if you wish you can put that in too.

Provided by Carol

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 5



Apple Pie I image

Steps:

  • Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
  • Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
  • Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
  • Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 42.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 128.1 mg, Sugar 28.5 g

6 cups thinly sliced apples
¾ cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 recipe pastry for a 9-inch double-crust pie

CLASSIC APPLE PIE

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 16



Classic Apple Pie image

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.

4 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
2 tablespoons all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon or apple pie spice
1/4 teaspoon salt
2 disks Pie Dough, recipe follows
1 large egg, beaten
Coarse sugar, for sprinkling (optional)
2 1/2 cups all-purpose flour
4 tablespoons cold vegetable shortening
2 teaspoons sugar
1 teaspoon apple cider vinegar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces

APPLE PIE

Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h

Number Of Ingredients 8



Apple Pie image

Steps:

  • Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
  • Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
  • Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
  • Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
  • With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
  • To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
  • With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
1 recipe (2 disks) Basic Pie Dough for Apple Pie
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

APPLE PIE FROM SCRATCH RECIPE BY TASTY

Here's what you need: flour, salt, butter, ice water, granny smith apple, sugar, flour, salt, cinnamon, nutmeg, lemon, egg, sugar, vanilla ice cream

Provided by Alix Traeger

Categories     Bakery Goods

Time 1h

Yield 8 servings

Number Of Ingredients 14



Apple Pie From Scratch Recipe by Tasty image

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!

Nutrition Facts : Calories 276 calories, Carbohydrate 60 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 27 grams

2 ½ cups flour
1 teaspoon salt
1 ½ sticks butter, 1 1/2 sticks, cold, cubed
8 tablespoons ice water, or as needed
2 ½ lb granny smith apple, cored, sliced, peeled
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
1 scoop vanilla ice cream

APPLE PIE

I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12



Apple Pie image

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.

Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
1 large egg white
Additional sugar

FRESH APPLE PIE

There's nothing better than the smell of the fresh apple pie baking in the oven. It signifies the start of cozy fall days, and it's the ultimate dessert to kick off the season. This recipe uses Betty's pie crust mix so you can skip chilling your pastry dough and get right to the baking part-meaning less time waiting around for pie and more time eating it! Apple pie is best served warm with a big scoop of vanilla ice cream on top.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 10



Fresh Apple Pie image

Steps:

  • Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
  • Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
  • Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
  • Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

1 package Betty Crocker™ pie crust mix
1/3 cup cold water
1/2 cup sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large)
1 tablespoon butter or margarine
Milk
Additional sugar

OLD FASHIONED APPLE PIE

Apple pie ...so American, so delicious. A true classic. Enjoy!

Provided by Arletta

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 8



Old Fashioned Apple Pie image

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.

Nutrition Facts : Calories 402 calories, Carbohydrate 61.4 g, Cholesterol 7.6 mg, Fat 17.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 373.5 mg, Sugar 35 g

2 (9 inch) unbaked pie crusts
7 cups peeled, cored and sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

DUTCH APPLE PIE

The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.

Provided by Stephanie Wise

Categories     Dessert

Time 2h45m

Yield 8

Number Of Ingredients 13



Dutch Apple Pie image

Steps:

  • In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
  • In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
  • Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
8 cups sliced cored peeled apples
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1/2 cup unsalted butter, softened
1 cup Gold Medal™ all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar

APPLE SHORTBREAD PIE

Apple pie that is a bit different from the traditional pie. Recipe source: Bon Appetit (August 1986)

Provided by ellie_

Categories     Pie

Time 55m

Yield 1 8inch pie

Number Of Ingredients 10



Apple Shortbread Pie image

Steps:

  • Preheat oven to 400-degrees F.
  • In a food processor blend flour, sugar and salt. Add butter through food tube using on/off turns until coarse meal forms. Drizzle egg yolks over dough and mix until dough forms using on/off turns. DO NOT FORM INTO A BALL.
  • Pat 3/4 of the dough into a 8-inch round tart pan (with removable bottom) or an 8-inch round cake pan. Set aside.
  • In a large bowl mix apple slices with sugar, flour, cinnamon and nutmeg.
  • Turn apple mixture into crust.
  • Crumble remaining crust mixture over apples.
  • Place pie on baking sheet in oven and bake for 15 minutes.
  • Reduce heat to 350-degrees F and bake another 20 minutes or until top is light brown and filling is bubbly.
  • Cool at least 30 minutes before serving.

2 cups flour
1/2 cup sugar
1/4 teaspoon salt
3/4 cup butter, cut into pieces
2 egg yolks, beaten
1 1/4 lbs golden delicious apples, peeled,cored and cut into 1/4 inch thick slices
1/4 cup brown sugar, packed
1 tablespoon flour
1/2 teaspoon cinnamon
1 pinch nutmeg

PERFECT APPLE PIE

Says Judy Oudekerk of St. Michael, Minnesota, "This is one of the best apple pies I've ever tasted."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14



Perfect Apple Pie image

Steps:

  • In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. , In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes more or until crust is golden and filling is bubbly.

Nutrition Facts : Calories 479 calories, Fat 22g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 326mg sodium, Carbohydrate 67g carbohydrate (37g sugars, Fiber 3g fiber), Protein 4g protein.

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 to 5 tablespoons cold water
FILLING:
7 to 8 cups thinly sliced peeled tart apples
2 tablespoons lemon juice
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 egg yolk
1 tablespoon water

EASY APPLE PIE

This is an easy-to-make pie for the Thanksgiving holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h

Number Of Ingredients 8



Easy Apple Pie image

Steps:

  • Preheat oven to 350 degrees. In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Peel and core apples; slice 1/2 inch thick, and add to bowl. Drizzle lemon juice on top; gently toss to coat.
  • On a lightly floured work surface, roll out dough to a 20-inch round, about 1/8 inch thick. Wrap dough around rolling pin; carefully unroll over a 9-inch pie plate, leaving overhang. To fit into pan, lift edge of dough, and let dough drape inward. Use kitchen scissors to trim to a 3-inch overhang.
  • Mound apple mixture into pie dough. Gently fold dough over apples. Lightly brush dough with cold water, and sprinkle with remaining tablespoon sugar.
  • Bake on a rimmed baking sheet, rotating once, until crust is golden and filling is set (it will be juicy but not runny), about 1 1/2 hours (tent with foil if crust browns too quickly). Cool completely before serving.

1/2 cup sugar, plus 1 tablespoon for sprinkling
3 tablespoons all-purpose flour, plus more for rolling dough
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 Rome Beauty apples (about 3 pounds)
2 tablespoons fresh lemon juice
1 recipe Pie Crust for Spiced Butternut-Squash Pie, formed into a single disk and chilled

EASY APPLE PIE FOR 4 FOLDOVER

Not enough pie lovers to require a full-size pie? This recipe makes enough for 4 servings and no leftovers! You might find it only serves 2 if you have hungry pie lovers.

Provided by DuChick

Categories     Pie

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11



Easy Apple Pie for 4 Foldover image

Steps:

  • In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice.
  • Cook over medium heat, stirring occasionally, until bubbly.
  • Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
  • In small bowl, mix flour, granulated sugar and salt.
  • Gradually stir into apple mixture, cooking and stirring until mixture thickens.
  • Remove from heat; stir in butter and vanilla.
  • Cool 15 minutes.
  • Meanwhile, heat oven to 375°F
  • Let pie crust pouch stand at room temperature for 15 minutes.
  • Remove pie crust from pouch; unroll crust on ungreased cookie sheet.
  • Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
  • In small bowl, beat egg and 1 tablespoon water; brush over edge of crust.
  • Fold untopped half of crust over apple mixture; firmly press edge to seal.
  • Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
  • Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

1 1/2 cups thinly sliced peeled apples (1 1/2 medium)
1/4 cup packed brown sugar
2 tablespoons water
1 teaspoon lemon juice
1 tablespoon all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon vanilla
1 refrigerated pie crust (from 15-oz box)
1 egg

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THE BEST (SERIOUSLY) APPLE PIE RECIPE (SHEET PAN APPLE ... - THE …
Cut in shortening until mixture resembles coarse crumbs. Add water/flour mixture and combine until dough forms a ball. Press dough on to and up the sides of an un-greased 15X10X1 pan. Filling - Combine and spread over crust. Topping - Combine flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs.
From thebettermom.com


GOOEY APPLE PIE RECIPE - SERIOUS EATS
1 recipe Easy Pie Dough 1 large egg white Directions Adjust oven rack to lower-middle position and place a heavy rimmed baking sheet on it. Preheat oven to 425°F (220°C). Toss apple slices with sugar, cornstarch, cinnamon, and lemon juice and zest until well coated. Let rest for 10 minutes.
From seriouseats.com


APPLE PIE RECIPES - BBC FOOD
Apple pie recipes. From a traditional British apple pie recipe to a Dutch-style pie, to an all-American slice of comfort food, we've got enough proper (and improper) apple pie recipes to …
From bbc.co.uk


APPLE PIE RECIPE - EASY AND HOMEMADE - KITCHEN FUN WITH MY 3 …
Instructions. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling.
From kitchenfunwithmy3sons.com


APPLE PIE RECIPE : TASTE OF SOUTHERN
Place the pie on the bottom, or next to bottom rack in an oven that has been preheated to 450F degrees. Once you close the oven door, REDUCE the heat to 350F degrees. Let the pie bake at 350F degrees for 25 minutes, then lightly place a sheet of aluminum foil over the entire top of the pie.
From tasteofsouthern.com


BEST RUSTIC APPLE PIE RECIPES | FOOD NETWORK CANADA
Stir with fork until moistened. On a piece of plastic wrap, flatten into a circle about 8″ (20cm) Wrap and chill dough 15 minutes for easier rolling. Step 3. Preheat oven to 425F (220C). Line a baking sheet with parchment paper. Step 4. In a large bowl, combine apples, brown sugar, lemon zest and cinnamon. Step 5.
From foodnetwork.ca


BEST RECIPE FOR APPLE PIE - THE PIONEER WOMAN
Directions. For the pie crust: In a large bowl, whisk together the flour and salt. With a pastry cutter, gradually cut the cold butter into the flour until pea-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the vinegar mixture to the flour/butter mixture 1 tablespoon at a time, mixing gently in between ...
From thepioneerwoman.com


APPLE PIE FILLING (MADE ON THE STOVETOP!) - SPEND WITH PENNIES
Stir in apples, sugar & water. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute.
From spendwithpennies.com


HOW TO MAKE APPLE PIE WITH THIS STEP-BY-STEP PHOTO GUIDE
Chill the Ingredients. First thing's first, we need to prep the ingredients. In a large bowl, mix together 2 and 2/3 cups flour and 1 teaspoon salt, then chill in the fridge. Next, in separate dishes, place 1 cup shortening and 3/4 cup cold water in the fridge, until they are chilled. Once the shortening and water are chilled, remove from the ...
From thespruceeats.com


OPEN FACE APPLE PIE - HONESTLYYUM
Peel the apples. Cut them in half and use a melon baller to scoop out the cores. With the cut side down, cut the apples into 1/8″ slices and place them in a large bowl. Add sugars, cinnamon, nutmeg, salt and lemon juice and use your hands to gently toss and coat the apples. Allow the apples to macerate for 30-40 minutes.
From honestlyyum.com


OLD-FASHIONED APPLE PIE RECIPE - THE SPRUCE EATS
Position a rack in the center of the oven and heat to 450 F. Peel, core, and slice the apples. Put the sliced apples in a large bowl with the lemon juice and toss thoroughly. Sprinkle the apples with the brown sugar, sugar, flour, cinnamon, nutmeg, salt, cloves, and allspice (if using).
From thespruceeats.com


EASY APPLE PIE - FEAST AND FARM
1 refrigerated pie crust 2 tablespoons butter or margarine Instructions Preheat the oven to 350 degrees. In a skillet, melt the butter and add the apples. Toss to coat. Add the sugar and cinnamon and toss well. Cook over medium high heat 6-7 minutes until the apples begin to soften, stirring occasionally.
From feastandfarm.com


BRAVETART: HOW TO MAKE OLD-FASHIONED APPLE PIE, NO GIMMICKS …
When it's time to bake, brush the pie with an egg wash, then cut five or six large vents with a sharp knife, using the blade to open each one a little wider—when vents are cut too narrow, entrapped steam can make the top crust a bit mushy. Bake until the pie reaches an internal temperature of 195°F (91°C), about 75 minutes.
From seriouseats.com


30 TWISTS ON APPLE PIE RECIPES TO SWITCH UP YOUR BAKING GAME
While we're definitely fans of flaky and buttery pie crust, the flavors of an apple pie recipe have so much potential. Once you try America's favorite pie reinvented as a cupcake or milkshake, you'll understand. Advertisement. Check out the recipes below -- for traditional and not-so-traditional apple pie recipes. 1.
From huffpost.com


RUSTIC APPLE PIE RECIPE | MYRECIPES
Step 1. Unroll piecrust onto a lightly floured surface. Pat or roll into a 12-inch circle. Place piecrust on an aluminum foil-lined 12-inch pizza pan. Brush crust with half of egg white. Advertisement. Step 2. Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium bowl. Add apples, and toss to coat; spoon into center of prepared piecrust ...
From myrecipes.com


HOW TO MAKE THE PERFECT APPLE PIE THIS FALL - CHATELAINE
Baking the pie on a preheated baking sheet on the lowest level ensures the bottom crust cooks through, starting the pie at 425F for the first 20 minutes achieves a …
From chatelaine.com


OLD-FASHIONED APPLE PIE | SOUTHERN LIVING
Refrigerate until ready to use. Step 3. Prepare the Filling: Preheat oven to 425°F with oven rack in lowest position. Stir together apples, sugar, flour, cinnamon, and salt in a large bowl until apples are evenly coated. Spoon mixture into prepared piecrust; sprinkle mixture with butter.
From southernliving.com


HOW TO MAKE AN APPLE PIE WITH JUST ONE CRUST - SOUTHERN LIVING
Watch the Bake Time. Since you don't have a top crust to fuss over, simply keep an eye on the apples. When they are deliciously golden and the filling is lightly bubbling, take the pie out of the oven. Let cool a bit before serving (if possible) and add a dollop of ice cream, whipped cream, or a wedge of Cheddar cheese.
From southernliving.com


CLASSIC APPLE PIE WITH PRECOOKED APPLE FILLING - COOKING FOR MY …
Get a 9-inch round pie pan ready. Roll out the dough to a 12-inch circle using a rolling pin on a floured surface to about ¼ inch thick. Repeat for the second disk. Transfer dough to a 9-inch pie pan. Fill with the cooled apple pie filling and dot with the remaining 1 tablespoon butter cut into small cubes.
From cookingformysoul.com


CLASSIC APPLE PIE | RICARDO
In a small bowl, combine the egg yolk and milk. Set aside. In a large bowl, combine the brown sugar, cornstarch, cinnamon, and nutmeg. Stir in the apples and butter. Line a 23-cm (9-inch) pie plate with a pie crust. Fill with the apple mixture and lightly press. Brush the edges of the dough with water. Top with the second crust.
From ricardocuisine.com


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