Homemade apple pie recipe? Anyone? Lets see what you`ve got.?

Question

I`m scared to make one in case i mess up and ruin it.

Answer 1

PERFECT APPLE PIE

PASTRY:

3/4 cup cake flour
1 3/4 cups all purpose flour
scant tsp salt
1 Tablespoon sugar
1 Tablespoon lard
4 Tablespoons Crisco shortening
large pinch Rumford Baking Powder
1 Tablespoon buttermilk powder OR:
1 Tablespoon lemon juice or white vinegar ADDED TO:
5-7 Tablespoons ice water
one stick plus 1/3 stick butter, frozen in advance

FILLING:

10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
sprinkle of mace (optional)
sprinkle of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening

Preheat oven to 400°F, then reduce to 375°F after pie is in the oven.
Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.
Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.
Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.

NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.

For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.
Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.
Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.
Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.
Bake about 45 minutes, or until crust is golden brown.
I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.

Answer 2

Try Dutch Apple pie instead of a full apple pie.

Get a pre-made bottom crust (9-inch)
Peel and core about 7 medium apples and then slice them fairly thin.
Take about 1/2 c. sugar, 1 tsp of flour and 1/2 to 3/4 tsp of cinnoman and coat the apples well.

Place the apples and any extra coating mixture in the pie crust and dollop some butter on the top of the apples about a tsp here and there.

Then prepare this topping in a separate bowl:

Mix 1/2 c. brown sugar with 1/2 c. flour

Then cut in 1/2 c. of butter (basically you put the butter in the bowl and use a pastry blender or two knives and cut through the butter mixing it with the subar and flour until it resembles coarse crumbs.

Pour the crumb mixture over the apples in the pie shell.

Bake at 400 degrees for about 45-50 minutes.

This is delicious served warm with ice cream.

Answer 3

Ingredients:
1 ea- pie crust
4 ea- apples, peeled sliced
1 c- pure Maple Syrup
1 tb- cornstarch
1 tb- margarine
Method:
Preheat oven to 350 degrees F.
Place the apples in the pie crust.
Blend the maple syrup with the cornstarch, in a blender.
Put the mixture into a saucepan with the margarine and cook over moderate heat, keep stirring until the mixture becomes very thick.
Now, pour the maple syrup mixture over the apples.
Bake for about 45 minutes.

Answer 4

Sure. Here it is: Nae's Homemade Apple Pie 5-7 apples (depending on size- set apples in pie dish whole and they should mostly cover the bottom) 1 c sugar (white for red lite brown for green) 1 Tbs cinnamon 1 tsp cornstarch Peel and cut apples into thin wedges. Place in bowl and sprinkle with cinnamon and sugar. Cover and set aside to juice while making crust (or for one hour if using pre-made crust) Add cornstarch to a small bit of juice taken from apples and mix thoroughly til there are no lumps. slowly add this to apples and mix well. Pour apples and juice into pie pan with crust in bottom and spread evenly. Place top crust on folding edges together with bottom edges and pinching closed all around. Bake at 350 degrees until golden brown. Cut into wedges and serve.

Answer 5

don't be scared, apple's the easiest pie to make. i get a bunch of apples - get like 12 granny smith apples (you want the tart ones, so granny's are the best) you need to cut them up into wedges, with the skin left on - course you wash them first. leave the skin on cause it has pectin in it which will help thicken the apple juice so it wont be so runny. after they're all sliced, mix up some sugar, cinnamon and numeg. maybe 11/2 cups sugar, 2-3 teaspoons of cinnamon and like 1 teaspoon nutmeg. should look like the stuff you put on cinnamon toast. taste it to make sure you like the proportions. you can add more of the cinnamon, nutmeg and/or sugar. then mix it into your big bowl of apple slices until all the slices are thickly coated. if you don't have enough, mix up more. don't look like you'll have enough apples to fill the pie pan? cut up more. then you poor the stuff into the pie pan, you want it to be a big mound, not flat cause the apples will cook down. oh, you did put a pie crust into the bottom of the pie pan first, right? for the top crust, i cut the dough into about1 inch strips and lay them across the top of the heap of apples. about 4 strips across and 4-5 up & down. how easy is that? i cook it at like 350 or 375 for about 45 min to an hour.
have fun!

Answer 6

Easy Apple Pie

Apples, peeled, cored & chopped
1 box raspberry Jell-O, regular size
1/2 cup flour
1/2 cup sugar
1/4 cup of stick butter
frozen pie crust

Fill frozen pie crust with chopped apples. Sprinkle box of Jell-O mix over apples. Mix flour, sugar, and butter together to make crumb mixture. Sprinkle mixture over filling. Bake at 350 degrees for 1 hour.

Answer 7

6 cups apples, peeled and sliced
1/2 - 3/4 cup sugar
2 Tbsp. flour
3/4 tsp. cinnamon
2 Tbsp. lemon juice
1 - 9 inch unbaked pie shell and top crust

Toss the apples with the rest of the ingredients and spoon into the shell. Top with crust and crimp and seal.
Bake 425 for 40-50 minutes or until top crust is golden brown.

I fold foil around the edges to avoid burning.

Answer 8

PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

APPLE PIE:
6 cups Cortland apples
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
dash nutmeg
dash salt
1/4 cup flour
2 Tablespoons butter
Wash, peel, core and slice apples, toss apple slices in a large bowl with lemon juice to prevent darkening. In a small bowl combine sugar, brown sugar, cinnamon, nutmeg, salt, flour. Pour over apple slices and stir to mix well. Arrange apple slices in pastry-lined pie pan. Dot with butter and place top crust on pie, seal and flute edges. Cut slits in the top to permit steam to escape. Bake at 450 degrees for 15 minutes. Continue baking at 350 degrees for 45 to 50 minutes or until apples test soft with a fork and the crust is golden brown. Note: Place a cookie sheet covered with aluminum foil on lower rack in oven to catch drippings.

Answer 9

About 7 of my own recipes:

http://www.jannekes.eu/pie-cookies/indexcake.html

Not very difficult: making the one with the photo's often (as a present)

Answer 10

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