Who has the best apple pie recipe?

Question

I love apple pie, but I can never find a GOOD recipe. I like tart apples and doughy crust, not burnt. Please help!

Answer 1

Harvest Apple Pie
3 large Granny Smith apples, peeled, cored, and sliced
1 orange, zested
1 cup fresh cranberries
1/3 cup raisins
1/4 cup walnuts, chopped
1/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, enough for top and bottom (from your own favorite recipe)
1/4 cup half-and-half
Sugar, for sprinkling
Preheat the oven to 400 degrees F.
In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar.
Bake until apples are cooked, about 45 to 50 minutes. (You can check the apples with a fork to make sure they are tender). Remove to a rack to cool. Serve warm or at room temperature.

Pie Crust
3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Approximately 32 ounces of dried beans, for blind baking

Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

Place metal pie pan in the refrigerator to chill.
Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
Then fill and bake.

Answer 2

I make this one when I don't have time to make crust. It is very easy and very good. My family loves it. It is called Deep Dish Apple Pie. 6 apples peeled and chopped into a pie plate 1 TBS sugar 1 TBS cinnamon sprinkle over the apples Melt 1 1/2 sticks butter or margarine Mix into butter: 1 cup sugar 1 cup flour 1 egg Pour over the apples evenly ( it fills in around the apples as it cooks) Bake at 350 for 45 min until crust starts to brown This is not your traditional pie pastry crust. It is more of a cakey batter topping that is absolutely yummy.

Answer 3

My wife make THE BEST apple pie EVER. Here is her recipe!!!

I got this recipe from my Auntie Shirl. I’ve modified it over the years from its original form, but the general idea remains the same. (and isn’t modification how we come to own recipes?) This pie is NOT diet food–although I guess most pies aren’t. This one is especially egregious in terms of calories.

Sour Cream Apple Pie

Crust: I suggest making in the Kitchenaid mixer. Just be sure not to over-mix it.

These are the ingredients that come with the recipe, if you are so inclined:

1 3/4 c. four
1/3 c. sugar
1 t. cinnamon
1/2 t. salt
2/3 c. butter
1/4 c. water
1/2 t. lemon juice
Mix the dry ingredients together. Cut in the butter. Add very cold water and lemon juice last. Roll out on floured board or counter to pie crust thickness. Carefully transfer to pie plate. Chill this crust while you’re making the rest of the pie.

Preheat your oven to 450°.

Apple Filling:

2 eggs
1 1/3 c. sour cream
2 T. cream cheese
1 c. sugar
1/4 c. flour
2 t. vanilla
1 t. allspice
1/2 t. ground cloves
1/2 t. cinnamon
2 1/2 pounds of tart baking apples, peeled, cored, and sliced
Beat the eggs and cream cheese together and stir into the other topping ingredients (all except the apples). When that mixture is smooth, add the apples and stir just enough to coat them with that gooey sour cream mixture. Pour the filling into the pie shell.

Bake at 425° for ten minutes. Then bake at 350° for another 40 minutes. Cover the edges with foil if the crust seems to be getting too dark.

While the pie is baking, blend these topping ingredients together in the Kitchenaid mixer:

1/2 c. cold butter, cut up
1/2 c. flour
1/3 c. white sugar
1/2 c. brown sugar
1/4 t. salt
1 c. chopped nuts or oatmeal (I prefer walnuts, but pecans will also do nicely)
After the pie is done baking, remove it from the oven. Sprinkle the topping over it and stick it back into the 350° oven for another 15 minutes or until the topping is brown. Again, be sure to cover the crust with strips of foil if it seems to be getting too dark brown.

This pie is best when eaten chilled, so make it early.

I’ve seen a recipe for a very similar pie called Fish Market Apple pie. There are a lot of sour cream apple pie recipes out there. The trick is finding which flavors work best for you.

Answer 4

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 5

BEST - EVER APPLE PIE

9 inch double crust pastry
6 c. tart apples, pared & sliced
1/4 c. brown sugar
1/2 c. sugar
1/4 c. butter
1/2 tsp. cinnamon
1 tbsp. flour
Freshly grated nutmeg
1 tbsp. cream

Arrange sliced apples in pastry bottom. In a separate bowl, combine sugars, flour and cinnamon. Sprinkle on apples and dot with butter. Dust with nutmeg. Arrange top crust. Brush with cream and sprinkle with sugar. Bake at 425 degrees for 15 minutes, then at 350 degrees for 45 minutes.

Answer 6

Just keep tasting, 'til you find the right one...

"American Apple Pie" - Serves 8

1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 tbsp. cornstarch mixed with 2 tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. grated nutmeg
1/4 tsp. salt
2 tbsp. lightly salted butter; melted
6 cups peeled, sliced apples
Pastry for two 9" crusts
1 egg yolk; beaten with 1 tsp. water

Preheat oven to 400*. Mix sugars, cornstarch and lemon juice, cinnamon, nutmeg, salt and butter; sprinkle over apples and let stand about 10 minutes.
Roll out half of pastry and fit into 9" pan; fill with apple mixture. Moisten edges with water.
Roll out remaining pastry; place over filling; trim overhang and seal edges. Vent crust and brush with egg yolk. Bake 40 minutes.

Answer 7

Believe it or not, this does taste like an apple pie.

Mock Apple Pie

2 pie crust 9"
36 Ritz crackers
2 cups water
2 cups sugar
2 teaspoons cream of tartar
Grated rind of lemon
Butter
Cinnamon
2 tablespoon lemon juice

Roll out the bottom crust and fit into a 9" pie plate. Break Crackers coarsely into pie crust. Combine water, sugar, and cream of tartar in sauce pan, boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour Syrup over crackers. Dot generously with butter and sprinkle with cinnamon. Cover with top crust. Trim and flute edges. Cut slits in top crust to let out steam. Bake at 425 for 30 to 35 min.

Answer 8

Apple Pecan Crumb Pie:

1/4 cup chopped pecans
1 deep dish 9-inch unbaked pie shell
6 cups York, Golden Delicious apples, peeled and sliced
1 cup sugar
2 tsp. flour
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 tbsp. margarine

Crumb Topping:
1/2 cup packed brown sugar
1/4 cup margarine
1/3 cup flour
1/4 tsp cinnamon
1/4 cup chopped pecans

Sprinkle pecans in pie shell. Mix sugar, flour and spices; toss with apples. Heap apples in pie shell; dot with margarine. Blend crumb topping ingredients with fork until size of peas; sprinkle over pie. Bake 425 degrees for 40-45 minutes.

Answer 9

Tie: My wife and the cook at LaPorte's Pine Restaurant in Lockport, N.Y. . . . at least they had the best pies the last time I was up there 3 years ago . . . which is why I'm better off relying on my wife!

Answer 10

Marie Callenders