Do you have a wonderful apple pie recipe?

Question

Do you have a wonderful apple pie recipe?

Answer 1

CARAMEL APPLE CREAM PIE

1 9" Pastry shell

1/4 cup butter

1/2 cup Packed brown sugar

4 med. Tart apples, peeled and cut into 1/2 inch chunks

1-1/2 tsp. Pumpkin pie spice-divided

1 to 2 tbsp. All-purpose flour

1/2 cup Caramel ice cream topping

1/2 cup Chopped pecans

1 pkg.(8oz.) Cream cheese, softened

1/4 cup Sugar

1 Egg

1 tbsp. Lemon juice

1 tsp. Vanilla extract

Whipped topping

Bake pastry shell but do not prick. Cool. In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 tsp. pumpkin pie spice. Simmer for 12-15 min., stirring frequently or until tender.

Stir in flour. Cook and stir for 1 min. Drizzle caramel topping over pastry shell. Sprinkle with pecans. Spoon apple mixture over pecans and set aside. In a mixing bowl, combine cream cheese, sugar, egg, lemon juice and vanilla. Beat until smooth. Pour over apples.

Bake at 350' for 35-45 min. or until a knife inserted into the cream cheese layer comes out clean. Cool on a wire rack. Chill completely. To serve, top with whipped topping. Sprinkle with remainder of pumpkin pie spice.

8 servings.

Submitted by: Jean

CALIFORNIA HOLIDAY APPLE PIE

5/6 medium sized Pippin or Granny Smith apples

1 cup granulated sugar

1/4 cup brown sugar well packed

1/4 cup all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

dash of salt

2 tablespoons lemon juice

1/4 cup golden raisins

1/4 cup chopped walnuts

1 tablespoon butter

1 tablespoon granulated sugar

pastry for two crust pie (9")

Preheat to 400 °F.

In a large bowl mix sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Mix all until blended.

Peel and slice apples thin. Add to sugar mixture and toss lightly.

Pour apple mixture into prepared pie crust. Drizzle apple mixture with lemon juice. Sprinkle raisins and walnuts over top of apple mixture. Cover with top crust and vent crust.

Melt 1 tablespoon of butter and brush over top crust and edges. Sprinkle top crust with 1 tablespoon of sugar. Cover edges with aluminum foil for first 30 minutes then remove for remainder of baking time.

Place in oven and reduce heat to 350°F. Bake for 45 to 50 minutes or until crust is golden.

Also great without the raisins and walnuts.

Serves 6. Enjoy!

Submitted by: Tony C.

Answer 2

Crunchy Caramel Apple Pie

--Marsha Brooks, Emeril's Apple Pie Contest winner, GMA 2001

   1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)

   1/2 cup sugar

   3 tbsp. all-purpose flour

   1 tsp. ground cinnamon

   1/8 tsp salt

   6 cups thinly-sliced peeled apples; Marsha likes to use golden delicious and fuji apples.

   Crumb topping (below)

   1/2 cup chopped pecans

   1/4 cup caramel topping

Ingredients for crumb topping:

   1 cup packed brown sugar

   1/2 cup all-purpose flour

   1/2 cup quick cooking rolled oats

   1/2 cup butter

Crumb Topping:  1.  Stir together brown sugar, flour and rolled oats.  

2.  Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

Pie:  1.  In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.

2.  Add apple slices and gently toss until coated.

3.  Transfer apple mixture to the pie shell. (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my own, but you do not have to.)

4.  Sprinkle crumb topping over apple mixture.

5.  Place pie on a cookie sheet so the drippings don't drop into your oven.

6.  Cover edges of pie with aluminum foil.

7.  Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.

8.  Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.

9.  Cool on a wire rack and enjoy warm or at room temperature.

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Deep-Dish 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

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Spagos Old Fashioned Apple Pie

1 Basic Pie Dough

5 lbs. Granny Smith apples, peel, core &cut into quaters

9 Tbsp. unsalted Butter

1½ Vanilla beans split lengthwise

1½ cups Sugar

6 Tbsp. Calvadoes or brandy of your choice

3/4 C. Heavy Cream plus a little extra to brush over pastry

1 Tbsp. Sugar

½ tsp. ground Cinnamon

Butter or coat with vegetable spray a 9 inch plate. Divide the pastry into 2 pieces, one a little larger than the other. On a lightly floured surface roll out the smaller piece into 11 inch circle and place into a pie plate, pressing down with your knuckle to conform to its shape. Trim the edges and add scraps to the remaining pieces of dough. Roll out the second piece to a 12 inch circle and place on a lightly floured baking tray. Refrigerate until needed.

Cut eat apple quarter into slices, about 1/2 inch think. Melt 3 tablespoons in a 12 inch skilled. Arrange 1/2 of the apples in the skillet. Add 1/2 vanilla bean with its scrapings and sprinkle 1/2 cup sugar over the apples. Over medium-high saute apples until lightly caramelized and tender (15 minutes), turn often so the apples cook evenly. Add 2 tablespoons of calvados and cook just until the alcohol burns off (if the brandy ignites, remove from heat or cover for a few seconds.) Pour in 1/4 cup cream, stir and cook 1 minutes longer. Spread contents of skillet onto large baking try to cool while sautéing the remaining apples. Wash and dry skillet. Repeat procedure two more times with remaining butter, apples, and vanilla bean, sugar, cream, and brandy. Position rack in center of oven and preheat oven to 400 degrees. In a small brown, combine the sugar and cinnamon and mix well. Set aside. Remove lined pie plate and circle of pastry from refrigerator. Pile the cooled apples in the pie plate, mounding apples slightly in the middle. Roll circle of pastry over rolling pin and unroll over apples. With a sharp knife, cut away excess dough and gently pinch together the edges. Cut 3 to 4 slits in the top, brush with cream, and sp

Answer 3

Pastry:

2 2/3 cup all-purpose flour

1 cup Crisco brand shortening*

1 teaspoon kosher or coarse salt

6 tablespoons ice water

Filling:

8 medium (4 pounds) tart green apples

1 1/2 tablespoons lemon juice

1 1/4 cups granulated sugar

1/4 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher or coarse salt

2 tablespoons unsalted butter



1 egg white, beaten lightly - optional

1 teaspoon sugar for sprinkling (coarse sugar is nice) - optional

Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.

When mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball.

Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic, and refrigerate at least 30 minutes.

Remove one piece of dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.

Roll one dough disk on a lightly floured surface into a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)

Gently press dough into sides of pan, leaving portion that overhangs edge of pie pan in place. Refrigerate while preparing apple filling.

Adjust oven rack to center position and heat oven to 425*F (220*C).

Peel, core, and cut apples into slices no larger than 1/2-inch thick. Gently toss the apple slices with the lemon juice.

Combine sugar, flour, cinnamon and salt. Add sugar mixture to the apple slices and gently toss to coat well. Turn apple mixture into into chilled pie shell and mound slightly in center. Dot with butter.

Roll out second dough disk and place over filling. Trim overhang to 1-inch from edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Make several slits in top crust to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with sugar, if desired.

Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375*F (190*C); continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer.

Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.

Makes 8 servings.

Answer 4

no i dont. are you american? lol. just a guess.

Answer 5

My favourite is Apple Streusel Pie:

Answer 6

I make mini apple pies in ramekins with store-bought dough -- simple, quick and easy, not to mention delish. Here's the recipe http://buzz.prevention.com/community/jul...