21 Apple Pie Recipes

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BEST APPLE PIE



Best Apple Pie image

Lemon juice gives this pie some added zing!

Provided by Debbie Lollo

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch double crust pie
2 tablespoons all-purpose flour
¼ teaspoon salt
½ teaspoon ground cinnamon
9 apples - peeled, cored and sliced
1 tablespoon lemon juice
1 tablespoon butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.
  • Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.
  • Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 43.7 g, Cholesterol 3.8 mg, Fat 16.7 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 4.7 g, Sodium 318.3 mg, Sugar 16.3 g

APPLE PIE



Apple Pie image

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

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

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.

"21" APPLE PIE



Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 12

2 cups all-purpose flour
1/2 teaspoon salt
6 ounces cold, unsalted butter, cut into cubes, plus butter for the pie tin
1/4 to 1/3 cup ice cold water
1 stick (8 tablespoons) unsalted butter
12 large apples such as Granny Smith, peeled, cored, and sliced into eighths (about 14 cups)
Juice of 2 lemons (about 1/4 cup)
1/4 cup loosely packed dark brown sugar
1/4 cup loosely packed light brown sugar
1/4 cup Southern Comfort
1 tablespoon ground cinnamon
1 large egg beaten with 2 tablespoons water

Steps:

  • To prepare the dough by hand, combine the flour and salt in a stainless steel bowl and mix well.
  • Add the cold butter cubes and, with a pastry blender, blend in the butter until the mixture begins to resemble a mealy mixture where butter forms peas-size nuggets plainly visible in the flour. Add only enough water to pull the dough together. The water should be added to the flour slowly to ensure that only the minimum amount of water is used. Do not over-mix the dough. When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic wrap and refrigerate for several hours.
  • To prepare the filling, melt the butter in a large saute pan until it begins to brown. Add the sliced apples and cook over medium heat until they begin to soften, about 2 to 3 minutes.
  • In a bowl, combine the lemon juice, sugars, Southern Comfort, and cinnamon. Add this mixture to the apples and cook 2 to 3 minutes over medium-high heat until the apples are completely caramelized and covered with all the sugar. Remove filling from the heal and allow to cool.
  • Preheat the oven to 375 degrees.
  • When ready to use, remove the dough from the refrigerator, lightly flour a pastry board and a rolling pin, and unwrap the dough. Divide the dough into 2 equal pieces and begin to roll out
  • into a circle by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even. When the dough is rolled out to an even thickness and is about 12 inches in diameter and 1/8-inch thick, it is ready to be transferred to a 10-inch pie tin. Lightly butter the tin, partially roll the dough up on the rolling pin, lift the dough and center it in the pie tin and unroll.
  • Roll the second half of the pie dough into a round slightly larger than the pie pan. Fill the bottom crust with the cooked apples using a slotted spoon to drain the apples. Reserve juices if desired, for sauce. Brush an egg wash coating over the lip of the dough. This is where it will be sealed to the top crust. Cover the apples with the top half of the pie dough. Trim any excess from the top crust before using both hands to crimp the edges of the two crust together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake for 35 to 40 minutes. Remove from the oven and cool 20 minutes. Serve with vanilla ice cream.
  • Reserved juices can be reduced with heavy cream for a sauce for the pie.

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