has anyone got a good recipe for an apple pie?

Question

for a complete novice cook
thanks a lot

Answer 1

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

Apple Crumble Pie

Original recipe yield: 1 deep dish 9 inch pie.

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

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 3

http://www.mccormick.com/recipedetail.cfm?id=11454

Super Easy! Super Yummy!

Answer 4

I have tons of apple recipes.... here are 2 different pies.... email me if you want more.

Apple Cherry Pie
Ingredients:
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 1/4 cups sugar
1/3 cup cornstarch
1/2 teaspoon ground cinnamon
5 medium Granny Smith apples (about 5 cups slices)

1 can (14.5 ounces) pitted red tart pie cherries, drained and patted dry
1 egg
1 tablespoon water
Vanilla ice cream (optional)


Directions:
1.Preheat oven to 400°F. Let pie crusts stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll one crust into a 12-inch circle using lightly floured Baker’s Roller™. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides.
2.In large Colander Bowl, combine sugar, cornstarch and cinnamon. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices in half. Toss apple slices with sugar mixture until evenly coated; gently stir in cherries. Spoon apple mixture into crust.
3.Roll remaining pie crust into a 12-inch circle; place over filling. Seal and flute edges. Whisk egg and water in small bowl. Using Pastry Brush, brush egg mixture evenly over crust. Cut four slits in top crust. Cover edge of pie with 2-to 3-inch-wide strips of aluminum foil. Bake 45 minutes; remove foil. Bake an additional 10-15 minutes or until crust is golden brown and apples are tender. Remove from oven; cool at least 2 hours. Serve warm or at room temperature with ice cream, if desired.
Yield: 8 servings

Nutrients per serving: Calories 440, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 76 g, Protein 3 g, Sodium 210 mg, Fiber 2 g



Apple Raspberry Pie
Ingredients:
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1-1 1/4 cups sugar
1/3 cup cornstarch
1/2 teaspoon ground cinnamon
5 medium baking apples such as Braeburn, peeled, cored and sliced (about 5 cups slices)

1 cup frozen sweetened raspberries (not in syrup)
1 egg
1 tablespoon water
Vanilla ice cream (optional)


Directions:
1.Preheat oven to 400°F. Let pie crusts stand at room temperature 15 minutes. Gently unfold crust onto lightly floured Baker's Mat. Roll one crust into a 12-inch circle. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides.
2.In large bowl, combine sugar, cornstarch and cinnamon; mix well. Toss apple slices with sugar mixture until evenly coated; gently stir in raspberries. Spoon apple mixture into bottom crust.
3.Roll remaining pie crust into a 12-inch circle; place over filling. Fold top crust under bottom crust; seal and flute edges. Whisk egg and water in small bowl; brush evenly over crust. Cut four slits in top crust to allow steam to escape. Gently place Pie Crust Shield over edge of pie. Bake 45 minutes; remove Pie Crust Shield. Bake an additional 10-15 minutes or until crust is golden brown and apples are tender. Remove from oven; cool at least 2 hours. Serve with ice cream, if desired.
Yield: 8 servings

Nutrients per serving: Calories 460, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 81 g, Protein 3 g, Sodium 210 mg, Fiber 3 g

Cook’s Tips: It is not necessary to thaw the frozen raspberries before preparing this recipe.

Answer 5

sara lee