I need a good apple pie or apple crisp recipe.

Question

Me and my friend are really bored this summer so tomorrow we're going to make either apple pie or apple crisp, and we need a good recipe. Please list all the ingredients.

Answer 1

My mother got this recipe years ago and it has been a family favorite ever sice.  The juice actually brings out the flavor of the apples.

White House Apple Crisp

375 degrees   9x9 pan

8 Apples

6 Tbs. Butter

¾ cup Flour

¼ tsp. Salt

1 cup Light Brown Sugar

½ tsp. cinnamon

1/8 tsp nutmeg

Grated rind of one orange

1Tbs. lemon juice

3 Tbs. juice of one orange

Slice apples and mix in orange rind. Sprinkle lemon juice over apples and mix.  Put apples into 9x9 baking pan. Mix ½ cup sugar with cinnamon and nutmeg. Sprinkle over apples. In a small bowl, mix flour, salt and sugar.  Cut in butter.  Sprinkle over apples.

Answer 2

APPLE CRISP

Ingredients:

3 pounds tart apples  (green)

2 tablespoons lemon juice

1/2 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/3 cup all-purpose flour

1/3 cup granulated sugar

1/3 cup rolled oats

4 tablespoons cold butter (1/2 stick)

1/2 cup chopped walnuts or pecans

Preparation:

Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.

Answer 3

Pie Crust:

2 cups all-purpose flour

3/4 teaspoon salt

1 cup vegetable shortening, room temperature

1 egg

2 tablespoons cold water

1 tablespoon white vinegar

Apple Filling:

5 Northern Spy apples

3/4 cup fine sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.

Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.

Preheat oven to 400 degrees F.

Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.

Answer 4

Maple Apple Pie

Pastry

2 cups all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling

6 cups thinly sliced peeled tart apples (5 medium)

1/2 cup packed brown sugar

3 tablespoons butter or margarine, melted

6 tablespoons maple-flavored syrup

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 425°F. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

4. In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.

5. Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

6. Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely.

You can buy the pie crusts in the refrigerated section and skip all the pastry ingredients and prep work.

Apple Crisp

4 medium tart cooking apples, sliced (4 cups)

3/4 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick-cooking or old-fashioned oats

1/3 cup butter or margarine, softened

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

Cream or Ice cream, if desired

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

ENJOY!!!!

Answer 5

This was my grandmother's, mother's and now my apple crisp recipe.  I'm sure you'll enjoy it!

APPLE CRISP

4 to 6 cups peeled sliced apples

1 tsp. cinnamon – or more to taste

¼ tsp. salt

½ cup water

1 cup sugar

1 stick butter (½ cup)

¾ cup flour

Place apples in buttered 8 or 9 inch square pan.  Sprinkle cinnamon and salt over them as you put them in the pan.  (I cut my apples directly into the pan.)  Pour water over the apple slices.

Mix sugar, butter and flour until crumbly.  Sprinkle over apples.

Bake at 350° until apples are done and top is brown about 45 minutes.  Serves 6 to 9.

Sometimes I add either raisins or walnuts in with the apples...probably about 1/2 of either.

Enjoy your apples!

Answer 6

This is a very easy Apple Pie recipe.  You don't have to roll the crust - you just pat it in the pan and the apples are shredded and mixed with the seasoning so you don't have bland spots.  I make it every year at Thanksgiving and everyone loves it.

APPLE PIE

CRUST:

1 1/4 c flour

1/2 tsp salt

2 T sugar

1/2 c butter

1 T vinegar

Put all ingredients except vinegar in a bowl and mix until crumbly.  Stir in the vinegar.  Set aside 1/2 cup mixture for the top.  Pat the rest into your pie plate and at least 1 inch up the sides.

FILLING:

1 c sugar

2 T flour

3 c coarsely grated apples

1/2 tsp cinnamon

Put filling in a bowl and mix to combine.  Pour into the pie shell.  Sprinkle remaining part of the crust mixture over the apples.  Bake in preheated 350º oven for 1 hour 10 minutes.  Remove from the oven and sift powdered sugar over the top (optl) or serve with whipped cream or ice cream.  Serves 8.

Answer 7

Pre-Baked Apple Pie

Crust

2 1/2 cups all-purpose flour

4 tsp. sugar

1/4 tsp. salt

14 Tbsp. (1 stick & 6 Tbsp.) cold butter, cubed

1 large egg, lightly beaten with 2 Tbsp. cold water

Filling

2 Tbsp. freshly squeezed lemon juice

3 lbs baking apples

2/3 cup sugar, plus more for sprinkling on top

1/4 cup unsalted butter

1/4 tsp. cinnamon

1/2 tsp. nutmeg

1 large egg, lightly beaten

The Crust

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.

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˚ 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.

Apple Crisp

INGREDIENTS

4 cups sliced apples

1 teaspoon ground cinnamon

1/2 cup water

1 cup white sugar

1/2 cup butter

3/4 cup all-purpose flour

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.

Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples.

Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden.

Answer 8

EASY APPLE CRISP  

1 c. sugar

2 tsp. lemon juice

1/4 c. water

1/2 tsp. cinnamon

6 peeled and sliced large apples

3/4 c. flour

1/4 tsp. salt

6 t. butter

Combine 1/2 c. sugar, lemon juice, water and cinnamon in bottom of small baking pan. Slice in apples. Blend remaining 1/2 c. sugar, flour, salt and butter until crumbly. Spread over apples and pat smooth. Bake at 375 degrees for 40-50 minutes, until apples are tender and crust is browned. Serve hot with ice cream. This is a good recipe for apple crisp if you don't like the over-sugary oatmeal taste. It's basically a rectangular apple pie, but healthier (no lard).

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PEANUT BUTTER APPLE CRISP PIE  

1/2 cup oatmeal

1/3 cup brown sugar

1 tsp ground cinnamon

1/2 tsp nutmeg

dash salt

1/4 cup butter

1/3 cup peanut butter

5-10 apples

prepared pie crust

CRISP:

Place oatmeal, brown sugar, ground cinnamon, nutmeg, salt into bowl. Stir ingredients together. Add butter and mix together. Melt peanut butter. Pour melted peanut butter into crisp and mix together.

PIE:

Preheat oven for 350 degrees. Peel and slice apples. place in pie crust till full. (apples will shrink when they cook). Place and spread crisp over apples. Bake pie for 20-30 mins. Serve with ice cream.

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Answer 9

Click on Paula Deans pie recipies...She's got the best sweet pies!