how do i make a apple pie?

Answer 1

Apple Pie by Grandma Ople

"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.

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

I cheat on the pie crust and buy the Pillsbury that you just roll out.

This is a simple recipe and it is really good.

3 cups pared, cored and sliced apples
3 T. Flour
1 Cup Sugar
1/2 tsp. cinnamon
2 T. butter or margarine
3 T. milk

Preheat oven to 350 degrees. Mix apples, flour, sugar and cinnamon. Stir Gently. Pour into unbaked pie shell. Dab with butter and pour milk over filling. Roll top crust same as bottom and lift onto filled pie or decorate with woven lattice top. Bake 40-45 minutes. Filling is for ONE pie. ENJOY!!! with a big scoop of Vanilla Ice Cream

Answer 3

Apple Pie
6 cups apples
1/2 cup brown sugar
3 tsp cinnamon
2 tbsp Flour
1/4 tsp nutmeg
1/8 tsp salt
2 tbsp butter

Answer 4

First...buy your pie crust as a frozen shell. Makes it easy and fast...and as good as you can make. Peel and chop your apples. In a saucepan, melt 1/2 cup of butter and 1/2 cup of brown sugar. When incorporated, add in 1/2 cup sour cream. Toss in your apples and coat them. Throw them in the pie crust and top with the second pie shell. Make sure you have a slit in the top of the crust to let out steam. My preference, though, is to make a dutch crust...which is a crumble crust. Melt another 1/2 cup of butter and 1/2 cup of brown sugar...and then toss in rolled oats. Stir til mixed, then top the pie. Cook at 350 for just under an hour. Good luck!

Answer 5

INGREDIENTS
6 cups thinly sliced apples
3/4 cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 recipe pastry for a 9 inch single crust pie
DIRECTIONS
Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

Answer 6

Easy Apple Pies Pie making products....
The thought of making an apple pie from scratch may seem daunting for those who have not done it before. Relax! It's really not difficult, and when you're done, not only do you have something delicious to eat, but the feeling of personal satisfaction is its own special reward. Whether you are comfortable in the kitchen or not, you can make great pie. Pie making comes in two parts (well, three if you count eating it!) the crust and the filling. Follow the step-by-step instructions below and you will never want a store-bought pie again!

Let's get started!

The following are the basic things you will need to begin. You probably have these in your kitchen. If not a quick trip to your supermarket will do it. (For quality pie making equipment, you can shop with us online.)

Pie plate or tin - we strongly recommend glass or ceramic, but alluminum will do in a pinch.
Mixing bowls - a couple large mixing bowls and a spoon will be used to mix your pie dough and the apple filling.
Measuring cups and spoons to measure ingredients.
Pastry blender or two table knives to "cut in" or "blend" the butter and/or shortening with the flour.
Rolling pin and pie mat. (A clean counter top can substitute for a pie mat, but eventually you will want one.)
Cutting board, paring knife, hand peeler, wire wisk.

If you are missing something, or want to upgrade your baking tools, see our product section.

Consumable ingredients

The following ingredients are designed to make the basic crust and filling for one pie in a 9 inch pie plate.

Apples! 8-9 medium apples, or about 4 pounds. See the section on apples for a list of preferred baking apples. (Please, please avoid Macs or Red Delicious varieties!) Pictured here are Cortlands.
All purpose flour. 2 1/4 cups. (Some extra for rolling out pastry, and 2-3 tablespoon's worth for the apple filling.) Avoid self-rising flour.
Unsalted butter 10 tablespoons, and 5 tablespoons of shortening, such as Crisco - regular or butter flavored.
One egg (...but it's difficult to buy just one!)
1/2 teaspoon of salt (for crust)
1/2 - 1 cup granulated sugar for the apple filling, and 1 tablespoon of sugar for the crust.

1/2 - 3/4 teaspoon of cinnamon.

Go ahead, make my pie!

Let's go make a pie! An easy, flaky crust with cinnamon apple filling.

Making a great pie is easier
than you think!

If you like the infor-mation you see here or if you have some comments, please take a minute and fill out our guest book. Thanks!

We welcome international pie makers. Don't get confused about the measurements! Use the conversion table to make the right pie.

US to Metric conversion.

1 cup = 250 milliliters
1 tablespoon = 15 milliliters
1 teaspoon = 5 milliliters
425 degrees F = 218 C
400 degrees F = 204 C
375 degrees F = 190 C

*Note: The brands depicted here are for illustration only. At Apple of Your Pie we have some personal preferences, but it really does not matter what brand you choose.

Here is a good website of instructions with the pictures:

http://www.cs.wisc.edu/~roy/ApplePie/long.html

Answer 7

I always cook the apples first, with apple spices, and one time, not having enough apples, I added celery, and it worked out good. The pie crust is optional in regard to texture, taste. apple combinations are good also. Apple-rhubarb, apple-cherry, etc.

Answer 8

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.