Does any body have a simple deep dish apple pie recipe?

Question

i don't like "spicy" apple pie just simple sweet yummy pie!maybe cina mon brown sugar? i hate cloves and all that kind of stuff!

PLEASE HELP! Y HONEY WANTS APPLE PIE AND I DON'T HAVE A CLUE!

Answer 1

Ingredients:

2 cans (1 lb. size) apple pie filling

1/2 cup raisins

1 cup shredded sharp cheddar cheese

1 can (8 oz. size) refrigerated crescent dinner rolls

2 tablespoons sugar

1/4 teaspoon cinnamon

Directions:

Heat oven to 375F. Spoon pie filling into 12X8" baking dish. Sprinkle with raisins & cheese. Unroll both halves of refrigerated dough into flat rectangular sheets. Fit to cover baking dish.

Combine sugar and cinnamon; sprinkle evenly over dough. Bake at 375F for 25 minutes. Top with cheese slices, if desired.

Answer 2

Double recipe pie crust

About 3 lbs. Granny Smith apples (more if you eat them as you cut them, as I do.)

Sugar

Flour

Salt

Cinnamon

Unsalted butter

Confectioner's sugar

Start with a double pie crust recipe.  Roll out a little more than half for the bottom crust.

Peel, core and slice (about 1/4 inch thick at the thick end) 6-8 cups Granny Smith apples.

Line a deep 9-10 inch straight-sided pan (we usually use a square pyrex dish) with the bottom crust.

Mix together separately 1 cup sugar, 2 tablespoons flour and a teaspoon of salt.

Put 1/2 the apples into the crust, cover with 1/2 the sugar mix, and sprinkle with cinnamon.  Repeat.

Dot the top with butter.

Cover with top pie crust and seal.  Poke a fork or the end of a sharp knife through the crust to let air out.

Bake at 425 degrees for 45 minutes.  Check intermittently and if the edges of the crust are getting past medium brown, cover them with strips of foil.

Remove and cool.

Answer 3

Pudding: Apple 'crump', variation of traditional apple pie

INGREDIENTS

• 100 g butter, at room temperature

• 100g sugar, granulated

• 4 heaped tablespoons organic plain flour

• 450 g Bramley apples

CUSTARD

• 300 ml full cream milk

• 30 ml single cream

• 1 vanilla pod

• 2 egg yolks at room temperature

• 1 tablespoon soft light brown sugar

• 1 teaspoon corn flour

PRE-HEAT THE OVEN TO 170 DEGREES CELSIUS

METHOD

1. For the crump topping, place the flour into an oven proof bowl and add the sugar and butter.

2. Transfer the bowl to the oven for 10-15 minutes until the butter has melted

3. For the filling, peel, core and slice apples, place in another ovenproof dish and put in oven for 5 minutes.

4. Remove the crump mixture from oven and stir the ingredients together and spread over the part cooked apples.

5. Place in oven at 170 degrees Celsius for 40 minutes.

6. For the custard, put the milk, cream and vanilla pod into small pan and bring to boil. Remove from heat, remove vanilla pod then add the sugar and stir for 30 seconds.

7. Add the corn flour to yolks. Whisking the egg yolk mixture continually, slowly add the vanilla, milk and cream mixture.

8. Pour the custard into a heat proof bowl, place over a bowl of boiling water, stirring with a spoon until it has thickened. Remove from heat and pour in jug.

9. Serve a spoonful of apple crump in a bowl and pour over the custard.

Pudding: Traditional Apple Pie with whipped cream

INGREDIENTS

THE FILLING

• 900 g of Bramley apples, (had they been in season at the filming John would have liked to have used his own apples which were Bascombe Mystery and Lanes Prince Alberts.)

• Salted water (stop cut apples going brown)

• 2 tsp quince marmalade or to taste.

• Lemon juice to taste

• Caster sugar to taste for the filling and a little more to sprinkle over the pie and sweeten the cream.

(Quantities of quince marmalade, sugar and lemon juice will depend on the apples used so make sure you taste the filling before putting it in the pie. )

PASTRY

• 175g self raising flour

• 85g lard

• 85g block baking margarine

• 1/2 pint Sour milk (2-3 days in warm kitchen)

• A pinch of Salt

• ½ pint double cream

For best results all ingredients and equipment should be chilled in the fridge before use.

METHOD

1. For the filling, peel, core and chop the apples

2. Place in pan of salted water to prevent from turning brown until ready to use.

3. Drain the water put apples in pan over medium heat and add quince marmalade and part cook for about ten minutes.

4. Add the lemon juice and sugar to taste. Drain and set aside to cool.

5. To make the pastry, sieve the flour into a bowl and add the margarine, lard and salt. Cut the mixture with a knife until it combines then add about 1/3 a pint of soured milk until you have a dough. Do not use your hands. The dough should be elastic and not be too wet or too dry.

6. Dust the surface with flour and put on 2/3 of dough. Roll out the pastry into a rectangular shape. Fold in three by folding the ends into the middle. Turn the pastry 90 degrees and repeat the process twice more. Keep your rolling movements very light.

7. Roll out the pastry and line a greased pie plate. Cut off the trimmings and set aside for the lid.

8. Put the apple onto base leaving clear edge around and brush with sour milk.

9. For the lid, roll out the remaining pastry (not the trimmings) again. Fold in the ends and turn 90 degrees.

10. Cut margarine into small pieces and dot onto the pastry.

11. Roll out the trimmings and place on top of the rolled out dough. Dot more margarine on 2/3 of the pastry.

12. Fold the non-margarine dotted end into the middle then fold the other end over it. Turn and repeat with twice more.

13. Roll out and place on top of the pie. Cut a vent hole in pie and work around edges lifting and pinching them to seal joint. Glaze top with sour milk and sprinkle with sugar.

14. Place in oven for 20 to 25 minutes at 210 degrees Celsius until the pastry is a rich, golden brown. It is important not to under cook the pastry.

15. Whisk the double cream in mixer with some sugar to thicken for a few minutes

16. Cut a slice of the pie and serve with a dollop of sweetened whipped double cream.

Answer 4

Deep Dish Apple Pie

1 Basic pie crust

8 Sour apples; not Delicious

3/4 c Sugar; white or brown

1/4 ts Nutmeg

1/4 ts Cinnamon

1/4 ts Salt

1 tb Butter

2 ts Lemon juice

Lemon rind; a few gratings

Milk for glazing pie

Instructions:

Mix sugar, spices, lemon juice and rind. Place apples that have been

peeled, cored and sliced in a buttered deep baking dish. Dot mixture with

butter. Cover with pie crust Slice dashes in crust with a sharp knife and

brush crust with milk. Preheat oven to 450F. Bake on lower shelf for 10

minutes. Move to middle shelf and reduce heat to 350F. Bake 40 to 60

minutes. Serve hot with ice cream or hard sauce.