I would like to have some classical recipes for american apple pie.?

Question

Thank you very much for all the answers, it has helped me much.

Answer 1

The Best All-American Apple Pie

Makes 4 to 8 servings
Time: 15 minutes

Pie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a purer apple flavor, a juicy filling, and a crisp bottom crust. Make apple pie in the fall, at the height of the apple season, or whenever you have the yearning. If ever you want to sell your house, have an aple pie baking in the oven as prospective buyers come to visit. The aroma of apples, butter, and cinnamon emanating from the oven permeates the house like none other and makes anyone feel truly at home.

Baking Time: 45 to 55 minutes

* Flaky Cream Cheese Pie Crust (recipe below)
* 2 1/2 pounds baking apples (about 6 medium or 8 cups ), peeled, cored, and sliced 1/4-inch thick
* 1 tablespoon freshly squeezed lemon juice
* 1/4 cup light brown sugar, packed
* 1/4 cup granulated sugar
* 1/2 to 1 1/2 teaspoons ground cinnamon
* 1/4 teaspoon nutmeg, preferably freshly grated
* 1/4 teaspoon salt
* 2 tablespoons unsalted butter
* 1 tablespoon + 1 teaspoon cornstarch

Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.

On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8-inch thick or less and 12 inches in diameter. Transfer it to a 9-inch pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours.

Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.

In a small saucepan (preferably nonstick), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.

Pour the syrup over the apples, tossing gently. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)

Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut the circle.

Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking.

Preheat the oven to 425 degrees at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.

Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning by covering them with a foil ring.

Cool the pie on a rack for at least 4 hours before cutting. Serve warm or at room temperature.

Flaky Cream Cheese Pie Crust

This is my favorite pie crust. It took several years and more than 50 tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to a basic flaky pie crust - almost as flaky but a little softer and more tender, and it browns more when baked, resulting in a rich golden color. The addition of cream cheese makes it even easier to prepare because you never have to guess at how much water to add, and it gives it a flavor so delicious it is great to eat just by itself without filling! It is well worth purchasing or making pastry flour, as it will result in a more tender crust.

* 6 tablespoons unsalted butter, cold
* 1 cup + 1 tablespoon pastry flour or 1 cup bleached all-purpose flour (dip and sweep method)
* 1/8 teaspoon salt
* 1/8 teaspoon baking powder
* 1/4 cup cream cheese, cold
* 1 tablespoon ice water
* 1 1/2 teaspoons cider vinegar

Food Processor Method:
Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.

Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.

Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of peas; toss with a fork to see it better. Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag and for a double pie crust divide the mixture in half at this point.

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

Wrap the dough in plastic wrap, flatten it into a disk, and refrigerate it for at least 45 minutes and preferably overnight.

Answer 2

I just made one today. You will need crusts for a 2 crust pie which you can buy refrigerated.
6 large cooking apples such as Granny Smith or MacIntosh, peeled, cored and sliced into 1/4"slices. Add 1 tsp of lemon juice to the slices and mix well. Mix together 3/4 C sugar, 1 tsp cinnamon, 1 T cornstarch, and 1 tsp of grated lemon rind. Mix this into the apple slices.
Preheat your oven to 425. Place one crust into a 8" or 9" pie pan. Spread the apple slices into the crust. Dot the apple filling with 2 T butter, chopped. Place the top crust over the filling and seal all the way around by crimping either by hand or with a damp fork. Cut several slits in the top crust to allow steam to escape. Bake for 15 mins. Then lower oven temp to 375 and bake for an additional 35 mins or until the juices bubble up through the slits. Serve at room temp or chilled. Add vanilla ice cream to make it pie ala mode.

Answer 3

Flaky Butter Pie Crust
Serving Size : 2 9-inch pie crusts

3-1/4 Cups All Purpose Flour
1 Tsp Salt
1/2 Cup Cold Unsalted Butter
2/3 Cup Cold Butter Flavor Lard
4-5 Tbsp Ice Water

In a mixing bowl, combine the flour and salt. Add the butter and lard and work it in your hands until it resembles coarse crumbs. Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand. Do not over work the dough.

Cover the dough with plastic wrap and refrigerate for 30 minutes.

Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Apple Pie
8 servings

1 recipe Flaky Butter Pie Crust
3/4 cups sugar
1/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, pared, tart apples
2 tablespoons butter

Heat thr oven to 425ºF.

Prepare pastry and line pie pan.

Mix dry ingredients together. Stir in apples. Pour into pastry lined pie pan. Dot with butter or margarine. Cover with top crust, cut slits, seal and flute edges. Bake until crust is light brown and juice begins to bubble through slits in top, about 40-50 minutes.

Serve ala' mode with sharp cheddar cheese, or with a scoop of vanilla ice cream or a large dollop of Fresh Whipped Chream.
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Fresh Whipped Cream
Serves 12 (1 Tbsp per serving)

1 Cup Heavy Cream
1/3 Cup Sugar Substitute (recommended: Splenda)
1 Tsp Vanilla Extract

Instructions:
With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.

Store in an air tight container and refrigerate.

Answer 4

The Best Apple Pie :)

Ingredients:
8-9 MacIntosh Apples (peeled, cored,sliced)
1/2 cup white sugar
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Salt
2 Tablespoons Flour
2 Tablespoons Bourbon ( I use Spiced Rum)
1/2 Cup Toasted Pecans (Optional)
1 Tablespoon Butter

Directions: Preheat oven to 400 degrees
Combine sugar, cinnamon, nutmeg, flour and salt.
Mix apples (and bourbon). Add sugar mix, and nuts to apples and mix thoroughly. Heap apples into pie shell. Dot with butter.Cover with top crust and vent for steam. Brush top with milk and sprinkle with sugar. Cover edges with foil to avoid burning crust.
Bake at 400 degrees for 50-60 minutes.

This recipe has gotten me alot of compliments over the years! Great for Thanksgiving!

Answer 5

Try making it without the sugar. This is what we do for the filling. (We use packaged pie crust shells or frozen.)

Sliced apples with the skins left on.
One or two sliced pears or nectarines.
A packet or two of Splenda.
A handful of flour.
A squirt of honey, if desired.
A tablespoon or so of cinnamon.

Mix it all and put inside the pie crust. Rub honey on the top crust, and sprinkle with cinnamon. Bake at 400 degrees for 15 minutes. Reduce heat to 350 and bake another 45 minutes to an hour. Turn off oven and let the pie cool inside the oven.

Answer 6

here is a good one for diabetics-the no sugar apple pie
6 apples peeled/cored
1 (6oz)frozen apple juice concentrate
1 tsp cinnamon
2 Tbs cornstarch
2 Tbs butter
put juice in heavy saucepan and add cinnamon. Thicken with corn starch (should be thick like pudding) Remove from heat and add butter. Stir in apple slices. Put in 2 crust (9") pie shell. bake at 450 for 10 minutes. Reduce heat to 350 and bake 25-30 minutes longer or until crust is light golden brown.

Answer 7

american apple?
I think most recipes would have been handed down for hundreds of years
here's one
it sounds good although personally I would leave the raisins out
AMERICAN APPLE PIE
INGREDIENTS:
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups peeled, cored and sliced apples
1 cup raisins
1 recipe pastry for a 9 inch double crust pie
1 egg
prep: 20 min
cook: 40 min

Answer 8

Title: All-American Apple Pie
Categories: Fruits, Pies
Yield: 10 Servings

1/4 c Packed light brown sugar
1/4 c Granulated sugar
1 tb All-purpose flour
1 ts Lemon zest; grated
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
6 md Apple; prepared as directed
1 c Raisins
1 Pie crust (9 inch)
1 lg Egg; beaten
1 ts Granulated sugar

Recipe by: Healthy Meals in Minutes Preparation Time: 1:00 1. Preheat oven
to 425 F. Spray a 9-inch deep-dish pie plate with vegatable cooking spray.

2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon
zest, cinnamon, and nutmeg. Mix well.

3. Peel, core, and thinly slice apples. Add apples to sugar mixture; stir
until coated. Stir in raisins. Spoon into prepared plate.

4. Place piecrust on top of filling. Trim edges, pressing against edge of
pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly
brush piecrust with beaten egg. Sprinkle with sugar.

5. Bake until piecrust is golden brown, about 35 to 40 minutes. Place on a
wire rack and cool for 30 minutes. Serve warm.

Answer 9

just a sarah lee there great don't forget the vanillia ice cream

Answer 10

go to verybestbaking.com lots of good ones on there