I need a recipe for apple pie?

Answer 1

It's a 5 star recipe with more than 400 ratings !

Apple Crumble Pie

"Yummy variety of apple pie that is quick and easy.

INGREDIENTS:
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter ( = 90 g )

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Answer 2

The easiest apple pie, if you're not familiar with pie baking, is to make your own filling and buy a pre-made crust like Pillsbury. If you're not well versed in crust making, it might not turn out the best on the first try...but knock yourself out. :)

Depending on whether you want deep dish or regular, peel, core and cut up 5-8 apples. I use a mix, like Granny Smith, Braeburn, etc. Mix about 3/4 cup of sugar, about 1 T cinnamon, 1 T lemon juice and about 1/2 t nutmeg. Coat the apples, place in oven - depending on where you are, and how your oven heats...about 350 for 45 mins.

Answer 3

4 apples (20 oz)
2 tablespoons lemon juice
2/3 cup granulated sugar
1/3 cup brown sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons butter


Pare, core and slice apples 1/4" thick and toss with lemon juice to keep from turning dark.
Blend sugars, flour and spices.
Toss sugar mixture together with apples and mix.
Pile apples into unbaked pie shell and dot with butter; Add top crust and score top to allow steam to escape.
Bake at 425 degrees for 15 minutes, then 350 degrees for 45 minutes.

Answer 4

APPLE PIE

PASTRY
1 1/2 cups plain flour
3/4 cup self raising flour
1/3 cup custard powder
1/3 cup cornflour
pinch salt
185g butter
1 tablespoon sugar
1 egg yolk
3 tablespoons water
1 egg white for glazing
extra sugar

FILLING
7 large cooking apples
1/2 teaspoon grated lemon rind
3 tablespoons sugar
1/2 cup water
2 tablespoons apricot jam

Sift flours, custard powder and salt into basin.
Rub in butter until mixture resembles fine breadcrumbs, add sugar, mix well.
Make well in centre of dry ingredients, add egg yolk and water, mix to a firm dough, knead lightly.
Refrigerate pastry 1 hour.
Roll out just over half the pastry, line a 23cm pie plate.
Spread the base of pie with apricot jam.
Peel quarter and core apples, cut each quarter in half lengthways.
Put in saucepan with water, sugar and lemon rind.
Cook, covered, until apples are almost tender and still holding shape.
Remove from heat, drain off syrup, allow apples to cool.
Put cooled and drained apple over apricot jam.
Roll out remaining pastry, brush edges of pie with milk and cover with pastry.
Press edges together firmly, trim and decorate.
Brush top with lightly beaten egg white, sprinkle with extra sugar.
Cut a few slits in top.
Bake in moderately hot oven for 20 minutes, reduce heat to moderate, cook further 20 minutes or until pie is golden brown.

Answer 5

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
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 6

For a fun twist I make the first pie, if I want a more traditional pie I make the second pie.

Candy Apple Pie
The Pie of Emeril's Eye Contest Winner

Ingredients

For the 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

For the 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

For the Cream Cheese Topping

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

For the Topping

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

Directions

Make the 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-inc 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.

Make the 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.

Make the 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 until smooth. Add egg, lemon juice and vanilla and beat from1 more minutes until bully blended. Pour over apple filling in pie shell. Bake for30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 ours. Let stand outside the refrigerator for 30 minutes before serving.

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

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1st Prize Winner

This 1988 Ladies' Home Journal first prize apple pie winner was from the senator's wife, Elizabeth Dole.

Filling
6 tart apples (Granny Smith, Jonathon or Pippin), peeled, cored, sliced
2/3 cup granulated sugar
Water
2 T. cornstarch
1 T. butter
1/2 tsp. cinnamon
Pinch of nutmeg

Combine apples, sugar and 1/2 cup water in a large skillet. Bring to a simmer over medium heat, then cover and cook 5 minutes. Dissolve cornstarch in 1/4 cup water in a small bowl; stir into apple mixture. Bring to a boil, then cook, stirring occasionally, for 2 minutes. Remove from heat. Stir in the butter, cinnamon and nutmeg. Cool.

Pastry
1/2 cup butter, softened
1/3 cup firmly packed brown sugar
1- 1/4 cup all-purpose flour
1/2 cup chopped pecans

Beat the butter and brown sugar in mixing bowl with an electric mixer on medium speed until light and fluffy. With mixer at low speed, beat in the flour and pecans. Press dough into a 10-inch pie plate and refrigerate 10 minutes.

Topping
1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. mace
1/4 cup cold butter, cut up

Combine flour, pecans, brown sugar, cinnamon ginger and mace in a medium bowl. With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. Set aside.

Preheat oven to 400°F. Spoon filling into the pastry shell. Sprinkle topping evenly over apples. Bake for 10 minutes. Reduce oven temperature to 375°F. Bake for 30 minutes more or until apples are tender. If topping browns too quickly, cover loosely with foil. Cool on a wire rack.