does anybody have a receipe for apple pie?

Question

the same here. just a simple receipe. nothing with a lot of ingredients.

Answer 1

* Fresh Apple Pie

1¼ cup sugar
2 T flour
½ t salt
⅛ t nutmeg
⅛ t cinnamon
2 T butter
5 cups sliced pie apples (tart)
Pastry for 2 crusts

Place apples in pastry lined pan. Mix dry ingredients and sprinkle evenly over apples. Dot with butter. Moisten edges of pastry. Cover with top crust and press firmly to seal. Flute edges and slit top in several places. Bake at 425° for 40-45 min until brown. After baking 30 min spread about 1 T butter over crust and sprinkle lightly with sugar. Continue cooking.

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* Pie Crust

3 cups flour
1 tsp salt
1 cup plus 2 T Crisco
½ cup ice water

Cut shortening into water and salt until mixture is very small lumps (pea size). Add ice water and lightly mix until dough just hold together. Chill dough for at least 2 hrs before rolling. Divide and roll out on lightly floured board. Handle dough as lightly as possible. Makes about four 9” crusts. See recipe for Cinnamon Pastry Strips.

* Egg Pie Crust

Use same recipe as above but reduce water. Add one beaten egg and use enough water to make ½ cup liquid.

* Cinnamon Pastry Strips

Use any leftover dough from pie crust recipe to make this.

Roll dough out to about ⅛” as for pie crust. Spread top evenly with margarine. Sprinkle with sugar and cinnamon. Cut into strips. Bake at 400° for about 10 min or until lightly brown. Amount of sugar and cinnamon can be according to taste.

Answer 2

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.
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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 3

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 4

Here is a recipe that should be just right for you and the website is very informative, too.

Pie Crust Ingredients
for your crust you will need:

2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water

Hint: If this is your first time making this pie crust make a double batch to be sure you have enough crust.

Pie Crust Mix

Step 1: Mix the Pie Crust Ingredients
Warm butter in microwave until soft, but not melted.

Mix in a large bowl:

2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar

Then mix in:

6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water

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Apple Pie Filling Ingredients
For this apple pie you will need:

5 tart peeled apples
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
2 tablespoons butter


Apples for Apple Pie Filling

Step 1: Slice Apples
Peel and slice your apples.

Soak them in water with a tablespoon of lemon juice. This will help prevent them from turning brown.

Apple Coating for Pie

Step 2: Mix Filling

Mix in large mixing bowl:

1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar

*****"CLICK" ON THIS WEBSITE FOR DETAILED INSTRUCTIONS AND STEP-BY STEP PHOTOS OF THE WHOLE PIE- MAKING PROCESS.

http://www.myhomecooking.net/apple-pie/

Answer 5

French Apple Pie

This pie recipe with the streusel topping is a classic. Your house will smell incredible as this pie bakes.
INGREDIENTS:

* 1 9" pie crust
* 8 cups thinly sliced peeled apples
* 1/2 cup sugar
* 3 Tbsp. flour
* 1/2 tsp. cinnamon
* 1/2 cup flour
* 1/3 cup brown sugar
* 1/2 tsp. cinnamon
* 1/4 cup cold butter

PREPARATION:
Preheat oven to 425 degrees. Mix together apples, sugar, 3 Tbsp. flour and 1/2 tsp. cinnamon in a large bowl. Place into unbaked pie crust, mounding the apples in the center of the pie shell.

Mix together 1/2 cup flour, brown sugar, 1/2 tsp. cinnamon and butter until crumbly. Sprinkle this mixture over the apples in the crust. [p[]Bake at 425 degrees for 12 minutes. Reduce oven temperature to 350 degrees, and bake 25-40 minutes longer, until apples are tender when pierced with fork and juices are bubbling. Cool pie on wire rack. Serve warm. 8-10 servings

http://southernfood.about.com/rsrch.htm?zIsPG=gSrch&zIsT=Southern%20U.S.%20Cuisine&zIsD=southernfood&terms=apple%20pie

Answer 6

These are some best rated Apple Pie's, so have fun with these apple pie's with very few ingredients!

Good Luck!

&

Enjoy!

Answer 7

I have 1 for Apple Betty.......

it is so good.....

Apple Betty

4-5 Apples
3/4 Cup Flour
3/4 Cup Brown Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/3 Cup Melted Butter


Peel and cut up apples. Put pieces in pie pan. Put salt, flour, sugar,
cinnamon, nutmeg in bowl. Melt butter in saucepan and pour in Bowl. Mix
with fork. Spoon mixture over apples in pan, covering completely. Bake at
375 Degrees for 35 minutes or until apples are soft. Serve in small Dessert
cups with whipped cream on top.


PIE______________________________

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 8

Here is an excellent easy recipe from Kraft Foods.

http://www.pecanworld.com/applepie.htm

Answer 9

PERFECT APPLE PIE

PASTRY:

3/4 cup cake flour
1 3/4 cups all purpose flour
scant tsp salt
1 Tablespoon sugar
1 Tablespoon lard
4 Tablespoons Crisco shortening
large pinch Rumford Baking Powder
1 Tablespoon buttermilk powder OR:
1 Tablespoon lemon juice or white vinegar ADDED TO:
5-7 Tablespoons ice water
one stick plus 1/3 stick butter, frozen in advance

FILLING:

10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
sprinkle of mace (optional)
sprinkle of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening

Preheat oven to 400°F, then reduce to 375°F after pie is in the oven.
Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.

Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.

Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.

NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.

For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.

Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.

Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.

Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.

Bake about 45 minutes, or until crust is golden brown.

I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.

Answer 10

http://allrecipes.com/Recipe/Grandma-Oples-Apple-Pie/Detail.aspx