Apple pie?

Question

What is a good recipe or a unique variation or best shop bought pie?

Answer 1

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

It has won me several first place prizes in local competitions.

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 2

Get a store bought pie crust, peel and cut up enough apples to fill the crust. Take about 1/2 cup regular flour, 1/2 cup of brown sugar and mix together and spread over apple pieces. Add some cinnamon and cut up one stick of butter over the flour mixture. Cover pie with another crust, crimp edges with fork and make a slit in the top. Bake at 350 degrees about 40 minutes.
Yummy!

Answer 3

Better Homes And Gardens has a Great recipe for Apple Pie. I used Macintosh Apples and the key to a good pie is cooking the apples. There nothing worse then biting into a hard apple pie. Also if you want to buy a Apple Pie, Rittenhouse puts a great one out.

Good Luck to you in your search for the perfect Apple Pie.

Answer 4

Ken Haedrich developed this recipe for a sweet/savory apple pie with a cornmeal/cheddar crust. I LOVE it.

Pastry

1 2/3 c. flour
1/3 c. stoneground yellow cornmeal
½ t. salt
10 T. unsalted butter
1 c. grated (raw) sharp cheddar cheese
~ ¼ c. ice cold water

Mix flour, cornmeal and salt in large bowl. Cut in butter. Sprinkle in cheese and lightly mix. Add enough cold water to make a dough that will hold together without cracking or dry spots. Divide dough into 2 balls, wrap each in a piece of plastic wrap, flatten balls to ~ 1/2” thick. Refrigerate at least 45 min. Roll out one at a time between wax paper for top and bottom crusts.

While dough is chilling, mix Filling.

5-6 large Granny Smith apples, peeled, cored, sliced very thin
½ c.brown sugar
2 T apple cider vinegar
1 t. Dijon mustard
¼ t. ground cloves
1 ½ T flour (pastry is fine)

Slice apples into very large bowl. Mix remaining ingredients except flour in small bowl. Pour over apples and mix well. Sprinkle flour over apples and mix well. Mound mixture in bottom crust and add top crust as usual. Slice vents.

Bake at 425 for15 minutes, pie crust edges covered. Lower to 375 and remove edge cover for ~45 more minutes or until juices are bubbling. Larger pies take longer.

~Morg~

Answer 5

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 6

Can't get a good shop bought apple pie! If you want a good recipe, it will depend on the kind of apples you are using and how many you can get. Different types sell in differint grocery stores nationwide. epicurious.com and gourmet.com have recipes for every apple type I have ever seen and the recipes are frequently rated by users of the site. Good luck, God I love apple pie.

Answer 7

always add some home made apple sauce to the fop of the apples before topping with pastry or crumble

he res my recipe
5 cups of chopped cooking apples
4 cups water
3/4 cup apple juice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp vanilla essence
combine all in a glass dish bake uncovered for 45 Min's oven at 325 f
puree together and refrigerate for up to 2 weeks or freeze
good luck

Answer 8

This is the one I usually make:

"PRIZE-WINNING CANDY APPLE PIE"

Ingredients for Crust:

1 1/2-cup graham cracker crumbs
3 tbsp. sugar
1/2 tsp. cinnamon
1/3-cup butter (melted)
3/4-cup caramel ice cream topping
1 cup chopped pecans

Ingredients for Apple Filling:

5 granny smith apples (remove peel and core and slice
very thin)
5 tbsp. butter
1/2 cup brown sugar
1/4 tsp. salt
1 tsp. cinnamon

Ingredients for Cream Cheese Topping:

8 oz. package of cream cheese
1 tsp. vanilla
1 egg
1 tbsp. lemon juice
1/4 cup sugar

Ingredients for Topping:

3/4 cup heavy cream, whipped
2 tbsp. sugar
1/2 cup caramel topping
1/4 cup chopped pecans

Instructions for Crust:

1. Preheat oven to 375 degrees.
2. In a medium size bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate, and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

Instructions for Apple Filling:

3. In a large (12-inch) skillet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees.

Instructions for Cream Cheese Topping:

4. In a medium bowl, using a hand held mixer on low speed, combine cream cheese and sugar for about 1 minute or until smooth. Add egg, lemon juice and vanilla and beat for 1 more minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes before serving.

Instructions for Topping:

5. Top with whipped cream, caramel and pecans and swirl with a knife. Slice and serve.

Answer 9

"Caramel Apple Crumb Pie"


Crust:

9-inch Single Crust
2 tbsp fine, dry bread crumbs



Filling:

7 cups sliced, peeled (1/2-inch/11 cm slices) Granny Smith apples (about 3
lbs/or 6 large apples)
1/2 tsp cinnamon
2 tbsp water
3 tbsp all-purpose flour
1 cup plus 3 tbsp firmly-packed brown sugar
1/2 cup whipping cream
2 tbsp Golden Crisco Shortening
1 tsp vanilla
1/4 tsp almond extract



Topping:

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup fine, dry bread crumbs
1/2 tsp cinnamon
5 tbsp Golden Crisco Shortening


Glaze:

1/4 cup reserved brown sugar syrup
1/4 cup icing sugar


1. For crust, prepare Single Crust. Sprinkle pie crust with 2 tablespoons bread crumbs. Do not bake. Heat oven to 425°F (220°C).

2. For filling, place apples in large skillet. Sprinkle with cinnamon and water. Cover. Steam on medium heat 7 minutes or until tender, stirring 2 or 3 times. Spoon apples and any liquid into large bowl. Sprinkle with 3 tablespoons flour. Toss gently.

3. Combine brown sugar, whipping cream and 2 tablespoons Golden Crisco Shortening in small saucepan. Cook and stir on medium heat until mixture comes to a boil. Boil 3 minutes. Remove from heat. Stir in vanilla and almond extract. Reserve 1/4 cup brown sugar syrup for glaze. Add remaining syrup to apples. Toss to coat. Cool.

4. For topping, combine 1/2 cup flour, granulated sugar, 1/2 cup bread crumbs and 1/2 teaspoon cinnamon in medium bowl. Cut in 5 tablespoons Shortening until crumbly.

5. Spoon apple mixture into unbaked pie crust. Sprinkle with topping.

6. Bake at 425°F for 15 minutes. Reduce oven temperature to 375°F. Bake 40 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent over browning. Remove from oven. Cool slightly.

7. For glaze, reheat reserved 1/4 cup brown sugar syrup. Add icing sugar. Beat well. Drizzle over pie. Serve warm. Refrigerate leftover pie.

Makes: One 9-inch pie

Answer 10

Ready made (frozen) pastry is great for quickness,just dethaw, but keep it cool. I usually add about six cloves to the apple filling to give extra flavour, and if you can get them, use Bramley apples with sugar to taste.