I need apple pie recipes?

Question

Does anyone know a good apple pie recipe?

I have one recipe and it just did not turn out like I wanted it to, even though I followed it to a t. Please help me out, it is for a lunch for my bf's co workers, so it has to be a good one.

Answer 1

Ingredients

1/2 cup sugar

1/3 cup margarine or butter, softened

1 egg

2 cups Bisquick

1/2 cup vanilla yogurt

1 egg

1 large cooking apple, peeled and thinly sliced. (1-1/2 cups.)

1/4 cup sugar

1/4 teaspoon ground cinnamon

Directions

1Heat oven to 350. Grease springform pan, 9x2 inches, or round pan, 9x 1-1/2 inches.

2Beat 1/2 cup sugar, the margarine and egg in medium bowl with electric mixer on low speed about 30 seconds or until smooth. Beat in Bisquick.

3Spread over bottom and 1 inch up side of pan. Mix yogurt and egg until smooth. Stir in apple.

4Spoon apple mixture over batter in pan. Mix 1/4 cup sugar and the cinnamon. Sprinkle over apple mixture.

5Bake 45 to 50 minutes or until center is set and crust is a deep golden brown. cool 10 minutes. Remove sides of pan.

Answer 2

PERFECT APPLE PIE  

PASTRY:

3/4 cup cake flour

1 3/4 cups all purpose flour

scant tsp salt

1 Tablespoon sugar

1 Tablespoon lard

4 Tablespoons Crisco shortening

large pinch Rumford Baking Powder

1 Tablespoon buttermilk powder OR:

1 Tablespoon lemon juice or white vinegar ADDED TO:

5-7 Tablespoons ice water

one stick plus 1/3 stick butter, frozen in advance

FILLING:

10 Apples, peeled and sliced thinly

1/2 cup white sugar

2 Tablespoons butter

2 Tablespoons brown sugar

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

sprinkle of mace (optional)

sprinkle of vanilla

lemon juice

Flour, cornstarch, or arrowroot for thickening

Preheat oven to 400°F, then reduce to 375°F after pie is in the oven.

Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.

Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.

Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.

NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.

For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.

Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.

Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.

Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.

Bake about 45 minutes, or until crust is golden brown.

I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.

Answer 3

My mom has been making this pie for nearly 40 years.  It's basically fool proof and really yummy!

Dutch Apple Pie

2 ½ c. fresh tart apples (chunks)

½ c. water

Cook just until boiling.  If apples aren't tart, use small amount of lemon juice.

Mix and add to apples:

1 c. sugar

1 T. flour

½ t. cinnamon   

¼ t. nutmeg   

dash salt

Cook just until it thickens then remove from heat.

Mix the following:

3 T. brown sugar

1 T. flour

dash of nutmeg and cinnamon

2 slices of bread (prefer heels and cracked wheat)

2 T. butter

Crumble this all with fingers until mixed well.  Pour apples into unbaked 9" pie shell.  Spread the crumb mixture on top.  Sprinkle with a few chopped pecans, if desired.  Bake at 375° until crust is brown.