Apple Pie????

Question

Anyone have any good apple pie recipe's?? Maybe one with a easy crust to make.

Answer 1

We've been having this apple pie since I was a kid [which, I hate to admit, was over 30 years ago!]. It is definitely one of the best apple pies I have ever had, and I rarely will even try them in restaurants. I've definitely been spoiled by this recipe!

Ingredients:
7 green Granny Smith apples
1/2 cup sugar, or more
1 1/2 teaspoons cinnamon, or a little more
pinch of salt
3 Tablespoons butter
2 Tablespoons flour
1 10" unbaked pie shell, plus pie crust for top

Set pie crust base in refrig.

In a bowl mix together 1/2 cup to 3/4 cup sugar (depends on how tart you like your pie) the flour, salt and cinnamon.

Peel apples, core then, cut into quarters, then slice each quarter into three or four slices, then cut each slice into small pieces, across the slice. Add to sugar mixture, stir periodically while you are cutting the apples up.

When done with apples, stir all together, to make sure apples are well coated. Dump and pack into the pie pan. Dot the top with pieces of butter.

Cover with the remaining crust, flute the edges, if desired (or seal with a fork), and cut in vents in the center of the crust. Sprinkle top crust with sugar.

Bake at 425°F for 10 to 15 minutes, reduce heat to 350°F and bake for about an hour. I can usually tell when it's done, because the filling is starting to bubble, runs out over the edge, messes up your oven bottom (if you don't have it on a pie saver) top is browned, and if you put a fork into the vent, the apples are really tender.

Cool first before cutting. Then reheat if wanted. That way the pectin and flour have a chance to set up and will not destroy the look of the pie when you cut it. Heck, do what you want - it still tastes the same.

NOTE: Some years apples are tarter than other years. If too tart, make pie with more sugar - say 1 cup. It will not affect the recipe - only the sweetness.


Here's a GREAT pie crust recipe to go with this:

Nancy's No Fail Pie Crust

Ingredients:
2 1/2 cups flour
1 cup butter
1 teaspoon salt
8 Tablespoons sour cream

Cut butter into flour salt. Add sour cream and quickly form into a ball. Refrigerate for one hour. Roll out, place in pie shell. Freeze.

Answer 2

Ingredients:
2 Premade pie crusts
3/4 cup white sugar
1/3 cup flour
1/2 tsp cinnamon
4 cups apples (you may need more or less by size)

Peel apples, spray pie pan with Pam.
I can give you a homemade crust recipe if you want it. Otherwise, Put 1 of the crusts in pie pan.
In bowl mix sugar, flour and cinnamon, stir in apples to coat. Dot with butter. Top with 2nd crust, cut several slits in top,cover edges with foil until last 10 minutes. bake 425 degrees for 35-45 minutes.

Answer 3

BASIC APPLE PIE RECIPE
8 servings

This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.

CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Answer 4

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 5

http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_21944,00.html

enjoy =)

Answer 6

www.allrecipes.com

Answer 7

Traditional Apple Pie
Recipe courtesy Sandi Anderson


Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 6 servings
User Rating:


2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening (recommended: Crisco)
Ice water
Filling, recipe follows
Serving suggestion: warm with vanilla ice-cream
Preheat oven to 375 degrees F.
In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.
Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.
Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.
Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.
Filling:
1/2 cup to 1 cup all-purpose flour
6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans)
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter
In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated.
Yield: 4 to 6 servings

Episode#: TU1A03
The Ultimate Caramel Apple Pie
Recipe courtesy Tyler Florence


Recipe Summary
Difficulty: Medium
Prep Time: 1 hour 20 minutes
Cook Time: 50 minutes
Yield: 4 to 6 servings
User Rating:


3 cups all-purpose flour
Pinch salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
2 eggs separated, (yolks for the pastry, whites for the glaze)
3 tablespoons ice water, plus more if needed
Caramel Apples:
1 cup sugar, plus 1/4 cup for the top
3 tablespoons water
1/4 cup heavy cream
1/2 cup red wine
1/2 vanilla bean, split and scraped
1 lemon, halved
8 apples (recommended: Granny Smith and Gala)
1 tablespoon flour
1 cinnamon stick, freshly grated
1/4 cup unsalted butter
Preheat oven to 350 degrees F.
To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the 2 egg yolks and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.
While the dough is resting, prepare the filling.
To make the caramel sauce: place the sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.
Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.

Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out. Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly.
Preheat the oven to 350 degrees F.
Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.
Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.

Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.

Episode#: TU1A03
Tarte Tatin
Recipe courtesy Patrick Laget


Recipe Summary
Difficulty: Expert
Prep Time: 30 minutes
Inactive Prep Time: 1 minute
Cook Time: 1 hour
Yield: 6 servings
User Rating:


1 stick unsalted butter
1 egg, lightly beaten
2 tablespoons cold water
1 pinch salt
1 2/3 cups plain all-purpose flour, sifted
Caramel Apple Filling:
1/2 stick unsalted butter
3/4 cup sugar
10 apples (recommended: Granny Smiths or Reine de reinette)
2 tablespoons sugar, for sprinkling
Preheat oven to 400 degrees F.
To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic.
Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat.
Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.
Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.
Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.

Episode#: TU1A03