what is a easy homade recipe for apple pie?

Question

if u can, also give me an apple sauce recipe

Answer 1

Apple Pie by Grandma Ople ***** 813 Ratings
Submitted by: Rebecca Clyma

Photo by: Suzanne "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!"
Original recipe yield: 1 - 9 inch pie.
Prep Time:30 MinutesCook Time:1 Hour Ready In:1 Hour 30 MinutesServings:8 (change)

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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

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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 2

Get a store bought crust and peel and cut up several apples. Enough to fill the crust. Take about 1/2 cup flour, 1/2 cup brown sugar and mix together and pour over the apples. Cut up one stick of butter or margarine over the apples, sprinkle with cinnamon. Put another crust on top and seal around the edges with a fork. Bake at 350 degrees for about 40 minutes. Make a couple slits in the top of the pie before putting in oven to allow steam to come out. Yummy and easy!!!

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

Mrs. Smith's makes a great homemade apple pie. Before you put the pie into the oven to bake, transfer the pie out of the tin pie-pan and put it into your glass pie pan. People will think it's homemade.

Answer 5

Caramel-Apple Crumb Pie:

In this variation on the classic apple pie, caramel syrup is drizzled over the apples then topped with a crunchy streusel.

Crust:
1 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 tablespoons vegetable shortening
3 tablespoons plus 1/2 teaspoon ice water
1 teaspoon cider vinegar
Butter-flavored cooking spray

Filling:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice

Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 cup fat-free caramel sundae syrup

Preheat oven to 375°.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar. Toss with a fork until moist and crumbly (do not form a ball).

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375° for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.

To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.

Yield: 10 servings (serving size: 1 wedge)

Answer 6

frozen pie dough that you roll out a can of fruit filling then bake it my family thinks my cherry pie are homemade LOL

Answer 7

here is my favorite recipe from Kraft Foods. http://pecanworld.com/applepie.htm

Answer 8

A Very Apple Pie
[Reset]
Keys : Desserts Pies Warm
Ingredients :

Crust
1pktpie crust mix (11 oz.) or 1 pkg. frozen deep dish pie crust or one scratch two-layer pie crust
1xegg yolk
2tblapple jelly
Fillings
2cupapple cider
1cupsugar
3lbtart cooking apples such as Granny Smith
2tbllemon juice
2tblbutter or margarine

Method :

* Preheat oven to 400 degrees. Prepare crust according to directions and place bottom layer in a deep dish pie pan.
* Make filling: In large skillet (10 to 12-inch), combine cider and sugar, bring to boiling, stirring until sugar dissolves. Boil uncovered, 15 minutes. Pare and core apples; slice 1/4-inch thick (about 10 cups). Sprinkle with lemon juice. Add apples to cider mixture and return to a boil over moderate heat, stirring several times. Lower heat; simmer, uncovered 5 minutes, until apple slices are partially cooked. With slotted spoon, lift apples out of syrup and spread on bottom layer of the pie crust. Return remaining syrup to boiling, uncovered, 10 minutes. Syrup should measure 1 cup.
* Pour over apple slices and dot with butter. Cut 10 3/4-inch wide dough strips from top crust. Arrange 5 strips across the filling and press to pastry edge of bottom crust. Place second 5 strips at right angle to first five to make a lattice. Press to edge of pastry. Beat egg yolk with 1 tablespoon of water, brush over lattice, but not on edge. Bake 35 to 40 minutes, or until pastry is golden brown and juice bubbles. Remove to wire rack. Over low heat, melt jelly; use to brush over apples and pastry. Serve warm with ice cream or whipped cream, if desired.
* Makes 8 to 10 servings.
* Lorie Says: For those who find apple pie too bland to enjoy, this pie will knock your socks off. The secret is the blend of three different apple ingredients, which give this pie a very rich taste.















"21" Apple Pie
[Reset]
Keys : Desserts Pies
Ingredients :

PIE DOUGH
2cupAll-purpose flour
1/2tspSalt
6ozCold, unsalted butter cut into cubes,
plus butter for the pie tin
1/4cupIce cold water - (to 1/3 cup)
FILLING
8tblUnsalted butter - (1 stick)
12lrgApples such as Granny Smith peeled, cored,
and sliced into eighths - (abt 14 cups)
Juice of 2 lemons - (abt 1/4 cup)
1/4cup(loosely packed) Dark brown sugar
1/4cupSouthern Comfort
1tblGround cinnamon
EGG WASH
1lrgEgg beaten with
2tblWater

Method :

* To prepare the dough by hand, combine the flour and salt in a stainless steel bowl and mix well. Add the cold butter cubes and, with a pastry blender, blend in the butter until the mixture begins to resemble a mealy mixture where butter forms peas-size nuggets plainly visible in the flour. Add only enough water to pull the dough together. The water should be added to the flour slowly to ensure that only the minimum amount of water is used. Do not over-mix the dough. When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic wrap and refrigerate for several hours.
* To prepare the filling, melt the butter in a large saute pan until it begins to brown. Add the sliced apples and cook over medium heat until they begin to soften, about 2 to 3 minutes.
* In a bowl, combine the lemon juice, sugars, Southern Comfort, and cinnamon. Add this mixture to the apples and cook 2 to 3 minutes over medium-high heat until the apples are completely caramelized and covered with all the sugar. Remove filling from the heal and allow to cool.
* Preheat the oven to 375 degrees.
* When ready to use, remove the dough from the refrigerator, lightly flour a pastry board and a rolling pin, and unwrap the dough. Divide the dough into 2 equal pieces and begin to roll out into a circle by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even. When the dough is rolled out to an even thickness and is about 12 inches in diameter and 1/8-inch thick, it is ready to be transferred to a 10-inch pie tin. Lightly butter the tin, partially roll the dough up on the rolling pin, lift the dough and center it in the pie tin and unroll.
* Roll the second half of the pie dough into a round slightly larger than the pie pan. Fill the bottom crust with the cooked apples using a slotted spoon to drain the apples. Reserve juices if desired, for sauce. Brush an egg wash coating over the lip of the dough. This is where it will be sealed to the top crust. Cover the apples with the top half of the pie dough. Trim any excess from the top crust before using both hands to crimp the edges of the two crust together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake for 35 to 40 minutes. Remove from the oven and cool 20 minutes. Serve with vanilla ice cream.
* Reserved juices can be reduced with heavy cream for a sauce for the pie.
* This recipe yields 6 to 8 servings.

Answer 9

Extra Thick Apple Pie Recipe

Crust
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp nonfat milk, very cold

1 Tbsp heavy cream
1 large egg yolk

Filling
1/2 cup sugar (white granulated)
1/4 cup packed light brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
5 lbs of mixed apples (Granny Smith, Golden Delicious, Pippin, Braeburn, Cortland, McIntosh - see this guide to apple varieties), peeled and cut into 1/4 inch slices
1 Tbsp of lemon juice and 1/2 teaspoon of grated lemon zest
2 Tbsp unsalted butter

Start with the crust:
1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add milk 1 Tablespoon at a time, pulsing until mixture solidifies into a ball. Remove dough from machine and shape into 2 discs. Wrap each in plastic wrap and refrigerate at least 1 hour.

While the dough is cooling, start cook the apples:
2 Mix 1/2 cup white sugar and 1/4 cup brown sugar, salt, ground ginger, and cinnamon into a large mixing bowl. Add the apples and lemon zest and toss to combine. Transfer apples to a large, thick-bottomed covered pan or Dutch oven and cook, covered, over medium heat, stirring frequently, until apples are just tender when poked with a fork, but still hold their shape - about 15 to 20 minutes (but not so long for the apples to turn into applesauce, put apples in a colander over a bowl to drain excess liquid. Drain off as much juice as possible.

3 Preheat oven to 425°F with a baking sheet on a rack on the lowest rung of the oven.

Back to the crust:
4 While the apples are cooling and draining, remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Add the filling to the pie:
5 Add the apple filling to the dough-lined pie pan. Sprink on 1 Tbsp of lemon juice. Dot with butter.

Finishing:
6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

7 Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425°F for 15 minutes. Lower the heat to 375°F and cook for an additional 50 minutes, until filling bubbles in the center and crust turns golden brown. Cool on a wire rack for 1 1/2 hours. Cut into wedges and serve with vanilla icecream.

2 lbs. tart apples - peeled, cored, sliced
1 cup water
1 Tbls. lemon juice
1/4 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. ground allspice

Combine all apples, water, and lemon juice in heavy large pot or Dutch oven.
-Bring to boil over high heat, then reduce heat to medium. Cover and simmer until apples are tender, about 20 minutes.
-Uncover and cook until mixture thickens, stirring frequently, about 10 minutes longer.
-Mash apples slightly with potato masher until chunky applesauce forms.
-Stir sugar, cinnamon, and allspice into apples.
-Transfer to bowl, cover and refrigerate overnight OR follow instructions for canning below.
-Place boiling water bath canner (or large pot), filled half full with water, on the stove burner and begin to heat. Make sure canner has a removable rack that will fit inside the canner. The canner should be large enough to allow the water to boil 1"-2" over the jars when they are placed on the rack in the canner.
-Place an extra kettle of water on the stove burner in case extra boiling water is needed to cover the jars in the canner.
-Wash jars and bands in hot soapy water; rinse in hot water. Jars should be boiled in hot water for at least 10 minutes.
-Fill jars with hot applesauce, leaving 1/2" head space at the top of the jar. Run a non-metal knife or spatula along the inside of the jar to remove air bubbles. Wipe off the top of the jar rim with a clean cloth.
-Place hot sealing lid on packed jar next to glass. Screw band on jar until just tight.
-Place jars in canning rack, then place rack in canner while water is boiling. Ensure jars are far enough apart to allow for circulation of water around jars. Water should be 1"-2" over the tops of the jars when boiling.
-Begin timing for processing as soon as the water returns to a rolling boil. Boil, covered, for 20 minutes.
-Remove hot jars from water and place on a towel or rack to cool. Keep jars out of drafts. Do not turn jars upside down. When jars have cooled, ensure they have sealed properly.