I have never bake a pie before anyone have a simple apple pie recipe?

Answer 1

Deep-Dish Apple Pie
8 servings
Prep: 30 minutes
Bake: 40 minutes

Ingredients
6 cups thinly sliced, peeled cooking apples (about 2 pounds total)
1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1/8 teaspoon salt
3/4 cup all-purpose flour or 1/2 cup all-purpose flour plus 1/4 cup whole wheat flour
Dash ground nutmeg
3 tablespoons butter or margarine
2 to 3 tablespoons cold water
Fat-free milk
Frozen vanilla yogurt (optional)

Directions
1. Place apples in a 2-quart square baking dish.

2. In a small bowl combine sugar and cinnamon; set aside 1 teaspoon of the mixture. Stir the cornstarch and salt into the remaining sugar mixture; sprinkle evenly over the apples in the baking dish.

3. In a medium bowl stir together the flour and nutmeg. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon at a time, until all the flour mixture is moistened. Form into a ball.

4. On a lightly floured surface, slightly flatten dough. Roll dough from center to edges into a 10-inch square. Cut decorative vents in pastry. Carefully place pastry over apples. Using the tines of a fork, press edges to sides of dish. Brush pastry with milk and sprinkle with the reserved sugar mixture.

5. Bake in a 375 degree F oven about 40 minutes or until the apples are tender and the crust is golden. Serve warm. If desired, serve with frozen yogurt. Makes 8 servings.

You can always use canned pie apples - NOT apple pie filling - if you don't want to peel all those apples.

Answer 2

Grandma Ople's Apple Pie

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


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.
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.
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

Easy Apple Crumble Pie


Prep Time: 10 min
Total Time: 40 min
Makes: 8 servings









1 HONEY MAID Graham Pie Crust (6 oz.)

1 egg white, lightly beaten

1 can (21 oz.) apple pie filling

1/2 cup flour

1/4 cup granulated sugar

1-1/2 tsp. ground cinnamon

1/4 cup (1/2 stick) cold butter or margarine

3/4 cup PLANTERS Chopped Pecans

1 Tbsp. powdered sugar


PREHEAT oven to 375°F. Brush pie crust lightly with some of the egg white. Bake 5 minutes; cool.

SPOON pie filling into crust. Mix flour, granulated sugar and cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pie filling.

BAKE 25 to 30 minutes or until topping is golden brown. Cool slightly on wire rack. Sprinkle with powdered sugar.



I always make this and everyone loves it

Answer 4

Skillet Apple Pie. Store brought pie crust (2) 9 inch deep dish. 3 cups of apples (sliced). Cinnamon, nutmeg, allspice (if you like), sugar, brown sugar. Mix together. Place 1/2 to 1 stick of butter in skillet, let melt, pour in apple mixture, cook for 5 to 10 minutes. Pour apple mixture into pie crust. Top with second pie crust. Pop in oven on 350 for 30 to 45 minutes.

Variation: Skillet Carmel Apple Pie. Add carmel ice-cream topping at the end of cooking or before adding top crust

Answer 5

Apple pies are pretty easy to make... Make it even simplier by using a premade pie shell like Pilsbury rolled pie crust... I like to use a variety of apples cut all the same size.. When the apples are cut spritz them with a bit of lemon juice to prevent browning.... Depending on the size of the apples you may need 4-6 good size cooking apples..LIke granny smith, fuji and golden delicious... Sprinkle apples with some cinnamin/sugar a few tablespoons of flour to thicken the apple juice.. Just be sure to cut vents into the top of the pie for the steam to escape or the pie may burst. Brush with an egg wash that's one egg mixed with acouple tablespoons milk... Bake 350 degrees until top is golden...

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

easy pie dough 3:2:1 3 parts by weight flour, cut with 2 pts by wt butter and mixed briefly w/ 1 pt by wt milk.

sliced pealed apples, lemon juice to coat, sugar, Cinnamon, nutmeg, to taste & melted butter only enought to coat again.

all in the pie pan (buttered & floured, dough rolled out, apple mix inside & extra dough on top) 325 until apple tender all the way through. rest before serving.

Answer 8

You can use refrigerated, unroll-and-bake pie pastry for these. Be sure not to stretch the crust getting it into the pan, or it will shrink upon baking.


Easy 1-crust Apple Pie

1 unbaked pie shell
apples,peeled,grated- to fell pie shell
1 cup whipping cream
1 cup sugar
2 TBSP. flour
1/2 tsp. nutmeg (I use cinnamon insread)

Fill pie shell with grated apple,if using tart apples,use more sugar,I'd say about 1/2 cup. combine cream,sugar,flour,nutmeg (or cinnamon) Pour over apples in pie shell. Sprinkle more nutmeg(cinnamon) over top of filling. Bake in 450 degree oven fir 15 minutes,reduce heat to 350 degrees and bake 45 minutes longer,or until apples are done.
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Deep-Dish 2-crust Apple Pie

4 lb. Granny Smith apples, peeled, quartered, cored
1 lemon, zested
1 orange, zested
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. freshly squeezed orange juice
1/2 cup sugar, plus 1 tsp. to sprinkle on top
1/4 cup all-purpose flour
1 tsp. kosher salt
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground allspice
Doulbe pie crust
1 egg beaten with 1 Tbsp. water, for egg wash

Preheat the oven to 400º F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

--Ina Garten,

Answer 9

I think that my pie filling always comes out great but the pie crust is always a guessing game, so I've started using a pie crust mix (doesn't have to be Crocker brand) and I'm so much happier with the results.
http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=36596

Answer 10

Old Fashioned Apple Pie Recipe INGREDIENTS Crust Ingredients 2 cups all-purpose flour, plus extra for rolling 1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup flour if you don't have almonds) 16 Tbsp (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes 1 teaspoon salt 1 heaping teaspoon brown sugar 3 to 6 Tbsp water, very cold Filling Ingredients 2/3 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon ground allspice 1/8 teaspoon nutmeg 1/2 teaspoon cinnamon 3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious (see cooking apple varieties) 1 1/2 tablespoons brandy 1 teaspoon vanilla extract Egg Wash 1 large egg yolk 1 Tbsp cream METHOD 1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again. Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour. 2 Position rack in bottom third of oven and preheat to 375°F. 3 Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract. 4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough. 5 Spoon in apple filling, mounding slightly in center. 6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. 7 Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F. Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature. Serves 8.