looking for an apple pie recipe?

Answer 1

Apple Pie

Recipe Summary
Difficulty: Medium
Prep Time: 35 minutes
Inactive Prep Time: 2 hours
Cook Time: 45 minutes
Yield: 6 servings

6 to 8 Granny Smith apples, peeled, cored, and thinly sliced
1/4 lemon, juiced
1/3 cup sugar
2 tablespoons butter
1 recipe pie pastry, recipe follows


Preheat the oven to 400 degrees F.
Combine the apples, lemon juice, and sugar in a mixing bowl and set aside.

Divide the dough and roll half the piecrust out thinly and cover the bottom of a pie tin. Mound the apple mixture over the crust. Dot the apples with butter. Roll the rest of the dough out thinly and arrange over top of apples. Cut a hole in the top of the dough to vent. Bake until the pastry is golden brown.



Pie Pastry:
2 sticks unsalted butter, cold
2 1/4 cups pastry flour
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
5 to 6 tablespoons ice water
1 teaspoon cider vinegar


Divide the butter into 2 parts, about 2/3 to 1/3. Cut butter into 1/4-inch cubes and wrap in plastic wrap. Freeze smaller portion for at least 30 minutes. Refrigerate larger portion of butter.
Place the flour, sugar, salt, and baking powder into a freezer bag and freeze for at least 30 minutes.

After 30 minutes, place the flour mixture into a food processor fitted with the metal blade and process for a few seconds to combine. Add the larger amount of butter cubes to the flour and process for about 20 seconds, until mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas.

Add 5 tablespoons of ice water and the vinegar and pulse 6 times. Pinch some of the mixture between your fingers. If it doesn't hold together, add 1 more tablespoon of ice water and pulse 3 times. Repeat if necessary. Remove mixture to a large mixing bowl and knead. Refrigerate until ready to use.

Answer 2

1

Answer 3

AS U MAY OR MAY NOT KNOW GRANNY SMITHS ARE THE SWEETEST APPLES AND MAKE THE BEST AMERICAN APPLE PIE

Granny Smith Apple Pie
Ingredients


6 Granny Smith apples, cored and cut into slices
20 ml lemon juice
1/2 cup sugar
2/3 cup brown sugar
1/3 cup flour
1 tsp cinnamon
1/4 tsp ground nutmeg
1 9-inch deep dish piecrust
1 regular 9-inch piecrust to use as the top crust

Method:
You can peel the apples if you wish but it is not necessary. Combine apples and lemon juice in a bowl and toss. Combine sugars, flour, cinnamon and nutmeg and sprinkle over apples, then stir to coat. Place apples in the deep dish piecrust, top with remaining piecrust and crimp along the edges. Sprinkle with sugar and cut several slits in the crust to vent. Bake at 425 degrees for 20 minutes, then reduce heat to 350 degrees and bake for 30 minutes.


I HOPE U ENJOY THE GRANNY SMITH PIE AS MUCH AS I DO

Answer 4

INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 Fuji apples, cored and sliced
3/4 cup white sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter



DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.

Answer 5

Peel 10 different apples; granny smith, washington, etc. whatever kind that you like.

Slice the apple in half. Cut the half in four pieces. Cut seed/core out. Use 2 tbs of lemon juice over apples.

Boil a large pot of water. Add a dash of salt and about 1 cup of rum.

When you add apples to pot, turn temp down to low, simmer apples with lid on top. Check apples, should be softened 10-20 mins. Drain apples in pasta strainer, allow to cool for 15 mins.

Place cooked apples in a large bowl,1 cup of sugar, 1/2 tbs of cinnamon, dash of salt, 1 tbs of lemon zest (skin of the lemon, they have it at the grocery store in spice isle.)
and mix thoroughly.

If you don't have a pie crust recipe, store bought is fine.
Place apple mixture into pie dish; make sure to layer apples. Cut 2 tbs of butter into cubes and place over apples before you put top crust. Cut slits into the top of the crust if you are going to completely cover pie.

Bake at 350 degrees or whatever the pie crust recipe tells you, until crust is a light golden brown; approx; 30-45 mins.

Answer 6

Apple Pie Cheesecake With Warm Caramel Sauce:

Just like eating a caramel apple . . . gourmet style. Prep: 32 min., Cook: 1 hr., 15 min., Other: 8 hrs.

18 honey graham cracker sheets
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 large eggs
1 (8-ounce) container sour cream
1/2 teaspoon vanilla extract
1 (21-ounce) can apple pie filling
1/2 cup raisins
Caramel Sauce

Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.

Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.

Bake at 325° for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.

Yield: Makes 16 servings

Answer 7

One bottom pie crust. frozen with it's own tin are the easiest
4-5 large apples, peeled cored and roughly chopped
3 tablespoons of butter
2 tablespoons of flour
3 tablespoons of honey

dust apples with flour and place in tin with crust. cut pats of butter into small pieces evenly over apples and drizzle with honey

topping

2/3 cup of rolled oats not steel cut
2/3 cup of brown sugar
2/3 cup of butter
2/3 cup of flour

mix all until it looks crumbly, put on top of pie and bake at 350 degrees for one hour. Place pie on top of foil lined cookies sheet in case of spills

buy organic, eat organic, poop organic

Answer 8

http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=SUNA,SUNA:2006-34,SUNA:en&q=apple+pie+recipe

Answer 9

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