I need a recipe for a delecious Apple pie!! Please onyone..?

Question

alot' of flavor (NO fresh pie) and golden when done.... cmon, you know what I mean.

Answer 1

Brown Sugar Apple Pie with Almond Crumb Topping

Ingredients for Filling:

4 large Granny Smith apples, peeled, cored and thinly sliced
3/4 cup packed light brown sugar
2 tablespoons all-purpose flour
2 teaspoons freshly grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 9-inch frozen deep-dish piecrust, unbaked (leave in freezer until ready to fill)

Ingredients for Crumb Topping:

3/4 cup all-purpose flour
1/2 cup packed light brown sugar
4 tablespoons butter, melted
1 teaspoon almond extract
1/3 cup sliced almonds

Instructions:
Preheat oven to 400°F.

Filling: In a large bowl, gently combine the sliced apples, brown sugar, flour, lemon zest, lemon juice and cinnamon, making sure the apples are well coated.

Scrape the filling into the frozen pie shell, gently pressing the apples into the shell with your hand. Place the pie on the center rack of the preheated oven and bake for 30 minutes.

Topping: While the pie is baking, in a small bowl mix together the flour and sugar until combined. Add the melted butter and almond extract, stirring until butter is incorporated. Stir in the almonds.

When the pie has baked for 30 minutes, remove the pie from the oven and reduce the temperature to 350°F. Carefully sprinkle the crumb topping over the apples. Return the pie to the oven and continue baking for 25 to 30 minutes or until the crumb topping is nicely browned. If the pie starts to get too brown before it's finished baking, you can cover the pie loosely with a piece of tented aluminum foil. Remove pie from oven and place on a wire rack to cool. Let pie sit for 30 minutes before serving.


Variation: You can omit the lemon zest from the filling or substitute orange zest for the lemon.


Tip: If possible, use one of those nifty manual apple/peeler/slicers to prepare the apples. It makes slicing the apples a breeze.


Note: If substituting a different variety of apple other than Granny Smith, you may want to reduce the sugar in filling slightly.

Answer 2

Apple Pie

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced


DIRECTIONS

1)Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.

2)Meanwhile, 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.

3)Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Answer 3

Mrs. Smith ...it is in the grocery store...there is deep dish...and it is the bomb...ya take it out and put it in the oven...it's the bomb!
Yeah! We know what ya mean...happy baking!

Answer 4

Deep-Dish Apple Pie


Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes. See below for freezing instructions.

Makes one 9-inch pie, serving 8 to 10

All-Butter Pie Pastry
2 1/2cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1teaspoon table salt

1tablespoon sugar
16tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
3tablespoons sour cream
1/3cup ice water , or more if needed


Apple Filling
1/2cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
1/4cup packed light brown sugar (1 3/4 ounces)

1/4teaspoon table salt

1tablespoon lemon juice
1/2teaspoon grated lemon zest
1/8teaspoon ground cinnamon

2 1/2pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
2 1/2pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)

1egg white , beaten lightly



See Illustrations Below: Forming the Crust
1. For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)
4. For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
5. Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
6. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
7. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
9. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.
10. Freezing Instructions:
We tried two different methods for freezing: (1) fully assembled and ready to go directly from freezer to oven and (2) divided into separate components of crust and cooked apple filling to be thawed, assembled, and baked. Both versions were good, although the reassembled pie was deemed marginally better for its slightly flakier, more evenly browned crust. You'll probably want to choose one method or the other based on how long you expect to keep a pie (or its components) in the freezer.
Assembled pies kept well for up to two weeks in the freezer; after that, the texture of the crust and apples suffered. To freeze an assembled pie, follow the recipe all the way through sealing the pie crust, but do not brush with egg wash. Freeze the pie for two to three hours, then wrap it tightly in a double layer of plastic wrap, followed by a layer of foil, and return it to the freezer. To bake, remove the pie from the freezer, brush it with egg wash, sprinkle with sugar, cut slits in the top crust, and place directly on the baking sheet in the preheated oven. Bake 5 to 10 minutes longer than normal.
For a longer freezer storage time of several months, freeze the crust and apples separately. Freeze individual batches of the cooked, drained apple filling in quart-sized freezer bags (this doubles as a great alternative to canning). Then make the pie dough, shape it into two 4-inch disks, wrap the disks tightly in a double layer of plastic wrap and foil, and freeze. When you're ready to make the pie, simply thaw the apples and crust in the refrigerator the night before, assemble as per the recipe instructions, and bake as directed. Of course, you can always just freeze the apples and make the crust fresh the day you bake the pie.