i would like to have the absolute best apple pie recipe?

Question

any answers out there?

Answer 1

This one is always the one I use.

It's more like caramel apple pie. It's really good and everyone always loves it.

Apple Pie by Grandma Ople
Submitted by: Rebecca Clyma
Rated: 5 out of 5 by 928 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 8 servings
"Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup."
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:
1. 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.
2. 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 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 think this is the one you are looking for....

Pumpkin Apple Pie

INGREDIENTS

1/3 cup brown sugar, packed
1 tablespoon cornstarch
1/2 teaspoon cinnamon, ground
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter or margarine
3 cups tart apples, sliced, peeled
pastry for a double-crust 9-inch pie

Pumpkin layer

3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
whipped cream (optional)

DIRECTIONS

In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil.
Add apples.
Cook and stir for 4 minutes.
Place pastry in a 9-in.
pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.
Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean.
If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning.
Cool completely.
Garnish with whipped cream.

Answer 3

Make sure you use the right apples (baking apples - eating apples will only get mushy). Go light on the sugar (I usually only use half the sugar called for) and add a pinch of cloves.

For variety you can add a handful of cranberries or walnuts.

I'm sorry I can't give you a more concrete recipe but I never use the same one twice. Serve warm with a chunk of cheddar cheese.

Hope this helps

Answer 4

The Absolute Best Apple Pie

Ingredients:
9" baked pie shell
4 Granny Smith Apples
1 can (1 lb. 4 oz.) crushed pineapple
2 eggs
1 1/2 T. cornstarch
1/2 c. sugar, divided
1/8 tsp. salt

Preheat oven to 325F. Pare, core and cut apples into thin slices. Drain pineapple, measuring out and reserving 1 c. syrup. Separate the egg yolks and whites. Make a smooth paste of cornstarch and 1/4 c. of the syrup. Stir syrup into egg yolks.

Over low heat, cook remaining 3/4 c. syrup, 1/4 c. sugar, salt and apple slices for about 5 minutes. Drain, saving syrup, and set apples aside. Pour a thin stream of hot syrup into cornstarch mixture, stirring vigorously. Pour mixture back into saucepan. Cook, stirring constantly, until it boils. Remove from heat; add apple slices and drained pineapple. Cool slightly.

Beat egg whites until they hold a soft shape. Gradually add in remaining sugar and continue beating until whites hold a soft shape. Spoon apple filling into pie shell and cover with meringue. Bake 10-15 minutes, or until meringue is golden. Serve cold if you can waith that long

Answer 5

Hi !!!
This is the pie I love...

Caramel Apple Pie

Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten

Filling:
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purposeflour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter

Streusel Topping:
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed

Pie Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
Filling:
Preheat oven to 450 degrees F.

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

Streusel Topping:
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

Answer 6

It is Ina Garten's on the Food Network site. She has the show called "Barefoot Contessa." I'd look it up for you, but you can probably find it easier yourself. Just go to www.foodnetwork.com under recipes for apple pie. You might even find one you like better.

Answer 7

The main ingredient in in any meal starts with an L. Yes lard, so go crzy with it, watch the people who are ating the pie have their belts snap.

Answer 8

Deep Dish Apple Pie

Serves 10

Deep Dish Pâte Brisée (recipe below, make first)

All-purpose flour, for dusting
5 ½ pounds firm, tart apples, such as Gravenstein
Juice of 2 lemons
1 cup sugar, plus 1 tablespoon for sprinkling
2 teaspoons ground cinnamon
6 tablespoons unsalted butter
1 large egg yolk



1. Heat oven to 450°. Place three-quarters of the pâte brisée on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, as necessary. Brush off excess flour; roll dough around rolling pin, and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer dough round to a parchment-lined baking sheet, and refrigerate both crusts.


2. Peel and core apples, then cut into even 1/4-inch-thick slices. If you have access to an automatic apple peeler/slicer/corer, they are great. It is important to cut the slices thinly and evenly. Large, uneven slices cause a high pie crust with a large air gap between the crust and apples (the apples shrink and settle).


3. As you cut, place slices in a large bowl, and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with sugar mixture. Let the apple mixture sit (macerating) for at least 30-45 minutes.


4. Set a large colander over a large bowl. Drain apples of their juice, and transfer juice to a small saucepan. Reduce juices by half (down to a few tablespoons) over medium to medium-high heat. When reduced, add juices back to apples, and toss. Do not be alarmed if the juices solidify; they will loosen during baking.


5. Remove the crusts from the refrigerator; transfer apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water to make egg glaze, and brush glaze on edge of dough. Center the rolled pie dough over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge, and crimp.


6. Cut several steam vents into crust. Brush surface with egg glaze, and sprinkle with remaining 1 tablespoon sugar.


7. Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350°, and bake until the crust is crisp and the apples are soft, 45 to 50 minutes more. Let stand at least 30 minutes before serving.



Deep Dish Pâte Brisée

Makes enough for 1 twelve-inch deep-dish pie


3 ¾ cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons sugar
¾ pound unsalted butter (3 sticks), cut into small pieces
¾ cup ice water


1. Place flour, salt, and sugar in a food processor; process to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.


2. Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Refrigerate for at least 1 hour before using.