Apple pie recipe??? HELP!!!!!!!!?

Question

Any1 no a delicious apple pie recipe dat so i could make da crust and da filling??? I wanna try sum new recipe because i have always been doing the same apple pie for holidays for mii family and i wanna try sumethin new...

If u do thanx a lot :)

Answer 1

Apple Pie

Dough
2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water

Filling
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)

Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.

In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)

Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.

Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

Note: You may freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.

hope this helps. good luck and enjoy.

Answer 2

This is a very easy apple pie recipe that turns out great every time. It is nice and moist and every bite has spices. And, the nicest thing - you don't have to roll out the crust.

APPLE PIE

CRUST:
1 1/4 c flour
1/2 tsp salt
2 T sugar
1/2 c butter
1 T vinegar

FILLING:
1 c sugar
2 T flour
3 c coarsely grated apples
1/2 tsp cinnamon

CRUST: Put the flour, salt and sugar in a bowl. Chop up the butter, place also in the bowl, and mix up until the mixture is crumbly. Stir in the vinegar. Measure out 1/2 cup of the mix and set it aside for the topping. Place the rest of the crust mix in your pie pan and pat it into the pan and at least 1" up the sides.

FILLING: Mix together the sugar, flour, apples and cinnamon. Immediately pour into your pie shell. Sprinkle the remaining 1/2 cup crust mix over the top of the apple mixture. Bake in preheated 350º oven for 1 hour 10 minutes. Remove from the oven and sift powdered sugar over the top or serve with whipped cream. This pie is very good hot or cold. I don't do the powdered sugar or whipped cream. A nice scoop of ice cream is good on it as well.

I have made this recipe for a good 10 yrs now so it's a good recipe to keep. Got it from my sister-in-law.

Answer 3

I got some in my hands:

French Apple Pie

PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min

INGREDIENTS

* 6 cups tart apples - peeled, cored and sliced
* 1 1/4 teaspoons ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 cup white sugar
* 3/4 cup milk
* 1/2 cup biscuit mix (e.g. Bisquick)
* 2 eggs
* 2 tablespoons butter
* 1 cup biscuit mix (e.g. Bisquick)
* 1/2 cup chopped walnuts
* 1/3 cup light brown sugar
* 3 tablespoons butter

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch pie pan.
2. In a large bowl, mix apples, cinnamon and nutmeg together; turn mixture into pan. In a separate bowl, beat sugar, milk, 1/2 cup biscuit mix, eggs and butter until smooth. Pour over apples.
3. To Make Streusel: In a small bowl, stir together 1 cup biscuit mix, nuts, brown sugar and butter; mix until crumbly. Sprinkle streusel over top of pie.
4. Bake in preheated oven for 55 to 60 minutes; bake until knife inserted in center of pie comes out clean.

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

OR

Sunday's Apple Pie

INGREDIENTS

* 2 prepared 8 inch pastry shells
* 6 tart apples - peeled, cored and sliced
* 1/2 cup white sugar
* 2 teaspoons ground cinnamon
* 2 tablespoons all-purpose flour
* 3 tablespoons butter

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place sliced apples in a large bowl. In a small bowl combine sugar, cinnamon, and flour. Stir well and pour mixture over apples. Cut half of butter or margarine into small pieces and add to apples. Toss apples until thoroughly coated.
3. Pour apples into pastry-lined pie pan. Dot apples with the rest of butter or margarine. Place second pastry on top. Seal edges and cut steam vents in top crust.
4. Bake in preheated oven for 45 to 55 minutes, until crust is golden brown.

OR

Apple Pie by Grandma Ople

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min

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.

N Now for low-sugar apple pie

No Sugar Apple Pie

INGREDIENTS

* 2 (9 inch) pie shell
* 3 tablespoons cornstarch
* 1 tablespoon ground cinnamon
* 1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
* 6 cups sliced green apples

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
3. In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
4. Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
5. Bake in preheated oven for 45 minutes, or until crust is golden brow

Good luck.....N don't forget, Do it like u mean it....