I need a good apple pie resipe?

Answer 1

Not only is it easy to make but tastes yum too.

Pie Crust:
1 Cup Whole wheat pastry flour, chilled
1/2 Teaspoon Salt
1/4 Cup Margarine, chilled
1/4 Cup Water, very cold

Filling:
4 Large Pie apples, peeled
1/3 Cup Honey, warmed
1 Teaspoon Lemon juice
1/2 Cup Half and half
1 Tablespoon Whole wheat flour
1 Teaspoon Ground cinnamon
1/2 Teaspoon Ground nutmeg
1/2 Cup Nuts

Preheat oven to 375F. Mix the flour and salt thoroughly. Cut the margarine into the flour until it is in pea-size pieces. Sprinkle in the water, tossing the mixture with a fork. Stir firmly with the fork until the dough forms a ball. Press a few times with your hands.
Roll out the dough and press it into a 9 inch pie pan.
Slice the apples and boil or steam them until just tender, not mushy. In a bowl, mix honey, lemon juice, half and half, flour, and spices. Chop the nuts, 2 tablespoons finely chop . Mix the coarser nuts into the honey mixture.
Place the drained apples in a large mixing bowl. Pour in the honey mixture and toss gently. Pour the apple filling into the unbaked pie shell. Bake 35 minutes. After removing the pie from the oven, sprinkle with the finely chopped nuts and some extra cinnamon.

Answer 2

Best Ever Apple Pie for 8 Servings

ingredients
Pastry for two crust pie
1/2 c Brown sugar; packed
1/4 c Sugar
2 tb Flour
1 ts Cinnamon; ground
1 pn Salt
1 lg Egg
2 tb Water
8 c Apples; sliced
1 tb Lemon juice
1 ts Vanilla extract
2 tb Unsalted butter
1 tb Sugar for crust; optional

The secret to a good apple pie is to use a few different kinds of apples. When I make it, I use Granny Smiths, Macs, and Macouns.The object is to combine sweet and tart, crisp and soft.

1. Preheat oven to 375°.
2. Roll out the crust, line the pie tin leaving a 1 inch overhang.
3. Mix both sugars with the flour, cinnamon and salt. In another
bowl, whisk together the egg and the water.
4. Toss the apples with the lemon juice, then the sugar, then
the vanilla in a large bowl.
5. Put the apples in the pie crust and dot with the butter. Brush
the edges of the pastry with the egg glaze. Roll the top
pastry thin and lay it over the apples. Pull the overhang up
and over and crimp edges.
6. Brush the top crust with SOME of the egg glaze. If you use
all of it the crust is going to get soggy. Cut slits and sprinkle
with sugar if desired.
7. Put the pie on a baking sheet and bake in the bottom third of
the oven until the pastry is golden and the apples are tender,
about 50 minutes. Remove from oven and let sit at least 15
minutes before serving.

Answer 3

Apple Pie
8 servings

1 recipe Flaky Butter Pie Crust (recipe follows below)
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.

Answer 4

Apple Pie by Grandma Ople ***** 813 Ratings

"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!"

INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Answer 5

I have tried this recipe which I got from http://www.recipezaar.com & it is soooo delicious... & FYI, this recipe has got 27 good reviews... So try it & you won't regret... ;-)

::Kentucky Apple Festival Apple Pie::

6 servings
Preparation Time: 1¼ hours

Crust Ingredients:

1/3 cup shortening
1/3 cup butter
2 cups flour
1/3 cup boiling water
1/2 teaspoon salt
1/2 teaspoon baking powder

Filling Ingredients:

7 granny smith apples
1 teaspoon cinnamon
1 1/2 tablespoons butter
3/4 cup sugar

Instructions For Crust:

1- Mix shortening, 1/2 cup butter and flour.
2- Add boiling water, salt and baking powder.
3- Mix well.
4- Separate into 2 balls; place between 2 pieces of wax paper; roll.

Instructions For Filling:

1- Peel, core and slice apples.
2- Lightly mix cinnamon and sugar with the apples.
3- Heap into pastry lined pie pan and dot with 1 1/2 tablespoons butter.
4- Cover with topping crust; slit to allow steam to escape.
5- Bake at 425°F for 15 minutes then reduce temperature to 350° and continue baking 45-60 minutes.

Answer 6

Classic Apple Pie

Ingredients

6 to 8 apples, such as Granny Smith, Cortland, Rome or a local variety of tart apples
Juice of half a lemon
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
2 tbsp. butter, cut into chunks
Milk (for glaze
Flaky piecrust

Directions

Heat the oven to 425 degrees. Meanwhile, show your child how to peel the apples.

An adult, or an older child who can handle a paring knife, can then core and slice the apples into 1/4-inch pieces. Place the apples (about 6 cups) in a large mixing bowl.

Next, pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg and flour. Toss well.

Spoon the spiced apples into the lined piecrust and dot with the butter.

A pie's top crust is as much art as food. For a lattice-style crust, roll out the second disk of dough, cut it into 14 strips about 1/2 inch wide, and lay 7 of the strips across the pie, 1/2 inch apart.

Working from the middle of the pie toward one side, fold back every other strip, then lay a cross strip across the remaining flat strips. Return the folded strips, then fold back the alternate strips and lay in the next crosspiece.

Continue, creating a weave pattern. When one half of the crust is woven, repeat with the other side. Finally, use your thumb and index finger to crimp the edges.

For a top crust, place the rolled-out dough loosely on top of the apple mixture. With the tines of a fork, make a decorative pattern around the edges.

Next, cut pie dough ornaments. Place these on top of the pie and cut slits in the dough to allow steam to escape. Brush the top with milk for a glaze.

Place the pie in the preheated oven and lay a sheet of aluminum foil on the rack below to catch any juices.

Bake for 45 minutes or until the crust is golden brown, and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil.

Let the pie cool, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of cheddar cheese.

Serves 8.

KIDS' COOKING SKILLS: Use this recipe to teach your kids how to slice apples (older kids only), measure spices, roll pie dough and crimp and decorate piecrust.

Answer 7

APPLE PIE

Recipe By : Mrs. Glen Davis
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9inch unbaked pie shell
4 large tart apples
1/2 cup sugar, for filling
2 tablespoons flour, for filling
1/2 teaspoon nutmeg, for filling
2 tablespoons lemon juce, for filling
1/2 cup sugar
1/2 cup flour
1/2 cup butter or oleo

Pare and slice apples in large bowl. Mix the ingredients for filling and
sprinkle of slices. Drizzle with lemon juice. Toss and cover completely with
the juice. Place in pie shell. Combine 1/2 cup sugar and 1/2 cup flour for
topping in small bowl. Cut up butter, sprinkle over apples. Slide the pie
into a heavy brown paper bag, large enough to cover pie loosely. Fold open
end over twice and fasten with paper clips. Place on large cookie sheet.
Bake in 425 oven for 1 hour.

Answer 8

Honey apple pie is perfect for Rosh Hashanah, but you don't have to be Jewish to enjoy it year-round. A puff pastry crust is filled with spiced, honeyed Granny Smith apples and a streusel topping.
INGREDIENTS:
1 sheet frozen puff pastry, thawed
1 Tbsp margarine or butter, melted
2 Tbsp granulated white sugar
Filling:
3 pounds (about 8 to 9) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
2 Tbsp all-purpose flour
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup margarine or butter (1/2 stick), melted and cooled to room temperature
1/2 cup honey
Topping:
1 cup all-purpose flour
1/4 cup granulated white sugar
1/2 cup packed brown sugar
tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup cold margarine or butter, cut into 1/2-inch cubes
PREPARATION:
Prehat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil.

Roll out puff pastry between two sheets of plastic wrap to 11 x 15 inches, large enough to cover bottom and up sides of the pan.

Place in the bottom of the foil-lined baking pan. Brush lightly with melted margarine or butter. Sprinkle with 2 tablespoons white sugar. Bake for 10 minutes.

Filling:
In a large bowl, whisk flour, cinnamon, and nutmeg. Toss sliced apples in flour mixture. Drizz[/link]le with melted margarine or butter, and then honey. Toss again. Let rest while you make the topping.

Streusel Topping:
Whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, and salt. Place flour mixture into the bowl of a food processor. Add the cold margarine or butter cubes. Pulse until mixture resembles coarse bread crumbs.

Toss the apple mixture again, then distribute in an even layer over puff pastry in the baking pan. Sprinkle with the streusel topping mixture.

Bake about 1 hour or until apple are tender.

Yield: 24 to 36 servings, depending on cut size

Answer 9

OLGA's 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.

OLGA's 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
pastry for double crust pieshell (9-inch)
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 10

Pumpkin for various motives. it quite is seasonal which makes it specific. because of fact of that it makes it well-known and makes apple look much less unique. after all, apples thankfully are available 300 and sixty 5 days-around. it quite is a fantastically spiced recipe it quite is captivating and it has a wealthy style notwithstanding it quite is a filling in a reliable, candy vegetable way. lol So my answer is Pumpkin. satisfied Thanksgiving to you too !