need a good apple pie recipe?

Start by preheating the oven. By the time it's hot, the pie will be ready to bake. Preheat oven to 425°

Flaky, tender crust is " in the bag." This method of rolling the pastry inside a big plastic bag is a modern improvement on the old familiar method of rolling dough between sheets of waxed paper. It allows you to roll out pastry without adding extra flour to keep it from sticking even on a hot, humid day.

8 or 9-inch Double Crust

3/4 cup Shortening

5 tablespoons cold water

2 cups all-purpose flour

1 teaspoon salt

. Place shortening, water, flour and salt in food processor bowl. Process just until dough clumps together - about 5 seconds.

Divide the dough in half and shape each half into a 6-inch pancake. Center one pancake inside a 13 by 15 inch plastic bag. Sprinkle a few drops of water on the countertop to hold the plastic bag in place. Smooth out the bag and begin rolling the pastry from the center out in alternating directions to form an even circle. After every few strokes, lift the top surface of the bag from the dough and smooth it down again flip the bag over and lift the other surface and smooth it down. Continue this "roll, lift, flip" pattern until your circle of dough is about one inch wider than the rim of your pie pan.

Loosen both sides of the plastic bag from the dough and slide the pie pan upside-down into the bag and center it over the circle of dough. Turn the pan and bag over so the dough rests in the pan and slide the pan and dough from the bag. Gently press the pastry into the pan and trim the edges about one half inch beyond the rim.

Filling

1/4 to 3/4 cup sugar

2 tablespoons flour

1 teaspoon cinnamon

1/4 teaspoon salt

7 cups (2 1/2 lbs) thinly sliced, pared tart apples (See Variety Note)

2 tablespoons butter

Variety Note

Exact amount of sugar depends on your taste and what apples you use. We like 1/2 cup sugar with a tart variety such as Jonathan. With sweet varieties such as Golden Delicious and Fuji, 1/4 cup sugar is plenty. Combine two or more varieties for best results.

Mix sugar, flour, cinnamon, and salt. Pare, core, and slice the apples with an apple peeler corer slicer. In a large bowl, toss the apple slices lightly with the sugar mixture then turn the filling into the bottom crust.

Cut the butter in small pieces and dot it over the filling.

Put the remaining dough pancake inside the bag and roll it out using the same "roll, lift, flip" routine. When the top crust is rolled, cut the bag on 3 sides and peel off the top sheet of plastic. Use the remaining sheet of plastic to turn the top crust over the filling, center it, then peel off the plastic. Trim the top crust to 1/2 inch beyond the edge of the pie pan. Fold the top edge under the bottom crust and flute. Cut steam vents in the top crust. Bake about one hour or until the apples are fork-tender and the crust is golden brown.

1

The best ever Apple Pie

Pastry for two crust pie

1/2 c Brown sugar; packed

1/4 c Sugar

2 tb Flour

1 ts Cinnamon; ground

1 pn Salt

1 lg Egg

2 tb Water

8 c Apples; sliced

1 tb Lemon juice

1 ts Vanilla extract

2 tb Unsalted butter

1 tb Sugar for crust; optional

The secret to a good apple pie is to use a few

different kinds of apples. When I make it, I use

Granny Smiths, Macs, and Macouns. The object is to

combine sweet and tart, crisp and soft.

1. Preheat oven to 375°.

2. Roll out the crust, line the pie tin leaving a

1 inch overhang.

3. Mix both sugars with the flour, cinnamon and

salt. In another bowl, whisk together the egg and

the water.

4. Toss the apples with the lemon juice, then the

sugar, then the vanilla in a large bowl.

5. Put the apples in the pie crust and dot with

the butter. Brush the edges of the pastry with the

egg glaze. Roll the top pastry thin and lay it

over the apples. Pull the overhang up and over and

crimp edges.

6. Brush the top crust with SOME of the egg glaze.

If you use all of it the crust is going to get

soggy. Cut slits and sprinkle with sugar if

desired.

7. Put the pie on a baking sheet and bake in the

bottom third of the oven until the pastry is

golden and the apples are tender, about 50

minutes. Remove from oven and let sit at least 15 minutes before serving.

GOOD LUCK!

I make this one when I don't have time to make crust. It is very easy and very good. My family loves it. It is called Deep Dish Apple Pie. 6 apples peeled and chopped into a pie plate 1 TBS sugar 1 TBS cinnamon sprinkle over the apples Melt 1 1/2 sticks butter or margarine Mix into butter: 1 cup sugar 1 cup flour 1 egg Pour over the apples evenly ( it fills in around the apples as it cooks) Bake at 350 for 45 min until crust starts to brown This is not your traditional pie pastry crust. It is more of a cakey batter topping that is absolutely yummy.

This apple pie reicpe is made with brown sugar, nutmeg, a little lemon, and other ingredients.

INGREDIENTS:

pastry for a 9-inch double crust pie

6 cups tart apples, sliced and peeled

1/4 cup sugar

1/2 cup light brown sugar, firmly packed

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon nutmeg

1/8 teaspoon lemon zest

2 teaspoons lemon juice

1 tablespoon margarine

PREPARATION:

Line a 9-inch pie plate with the pastry. Mix next 8 ingredients and fill pie shell, laying apple slices flat. Dot with the butter or margarine. Roll out top crust and place it over the apple mixture, cutting slits in several places for steam to escape. Moisten edges of crust well with cold water and adjust top crust. With fingers or fork, pinch two crusts together to make a tight seal around pie. Bake in a hot oven, 450 degrees, for 15 minutes. Reduce heat to 350 degrees and bake 45 to 50 minutes longer.

Good Luck and enjoy.

Basic Pie Crust

Serving Size : 2 9-inch pie crusts

2-1/4 cups All-purpose flour

1 teaspoon Salt

1/2 teaspoon Sugar

10 tablespoons Chilled butter, lard or shortening -- cut small pieces

4-1/2 tablespoons Ice water

Combine flour and salt in a medium bowl. Add butter or lard and cut into flour using your fingers, a pastry blender or 2 knives, until mixture resembles coarse crumbs.

Stir in water with a fork, 1 tablespoon at a time and work in with your hands until dough is just moist enough to come together in a smooth ball. You may not need to use all the water. Be careful not to overwork or dough will be tough.

If you're making 2 crusts, cut in half and shape each half into a flattened round. Wrap dough in plastic wrap and refrigerate for at least 20 minutes.

Remove 1 round of dough from refrigerator and place on a lightly-floured surface. Roll into a circle about 14 inches across and 1/8-inch thick. Gently fold dough in half, then in half again so that you can lift it without tearing, and unfold it into a 9-inch pie or tart pan.

Crimp edges or pinch in a decorative border. Fill and bake as directed in recipe. Dough may be prepared up to 2 days in advance and refrigerated, or frozen.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Apple Pie

8 servings

1/2 recipe Basic Pie Crust

3/4 cups sugar

1/4 cup all purpose flour

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

6 cups thinly sliced, pared, tart apples

2 tablespoons butter

Heat thr oven to 425ºF.

Prepare pastry and line pie pan.

Mix dry ingredients together. Stir in apples. Pour into pastry lined pie pan. Dot with butter or margarine. Cover with top crust, cut slits, seal and flute edges. Bake until crust is light brown and juice begins to bubble through slits in top, about 40 to 50 minutes.

Apple Pie Cheesecake With Warm Caramel Sauce:

Just like eating a caramel apple . . . gourmet style. Prep: 32 min., Cook: 1 hr., 15 min., Other: 8 hrs.

18 honey graham cracker sheets

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1/2 cup butter, melted

3 (8-ounce) packages cream cheese, softened

1 cup sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3 large eggs

1 (8-ounce) container sour cream

1/2 teaspoon vanilla extract

1 (21-ounce) can apple pie filling

1/2 cup raisins

Caramel Sauce

Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.

Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.

Bake at 325° for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.

Yield: Makes 16 servings

This quick oatmeal crust practically hollers for a fruit filling, especially apple or peach.

2 cups quick-cooking oats

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, melted

2 tablespoons vegetable shortening, melted

1 egg yolk, slightly beaten

1.Preheat oven to 350°F.

2.Combine oats, sugar, cinnamon and salt in mixing bowl; stir in butter and shortening.

3.Grease a 9-inch pie pan; press oatmeal mixture into bottom and up sides.

4. coat crust with egg yolk

5.Bake for 5 minutes; cool 10 minutes, then fill with pie filling.

* Exported from MasterCook Mac *

Dutch Apple Pie

Recipe By : Bill Wight?

Serving Size : 8 Preparation Time :0:00

Categories : *Pies

Amount Measure Ingredient -- Preparation Method

-------- ------------ ------------------------------...

1 pie crust

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

5 1/2 cups peeled -- sliced cooking

-- apple

1/2 cup sugar

1/4 cup sugar

1/3 cup butter -- room temperature

1 large egg yolk -- slightly beat

1/2 teaspoon ground cinnamon

3/4 cup all-purpose flour

1 tablespoon lemon juice

1/4 cup light brown sugar -- packed

1/4 cup light brown sugar -- packed

3 tablespoons all-purpose flour

Preheat oven at 375F.

Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust.

Mix remaining flour, sugar, brown sugar and butter with fork until crumbly.

Sprinkle topping mixture evenly over apples.

Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.

Cool thoroughly on wire rack, at least 4 hours.

Serve at room temperature.

Use green apples (granny smith are best)....follow any recipe online. Then flip the pie.....cover with really good (Mrs. Richardsons is good) caramel topping & whip cream (whip it yourself with a bit of powdered sugar or Splenda) & walnuts if you like them......Yummmmmm!

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:

Preheat oven to 350 degrees F (175 degrees C).

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.

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.

Bake in preheated oven for 45 to 55 minutes, until crust is golden brown.

CARAMEL APPLE PIE

INGREDIENTS:

1 recipe pastry for a 9 inch double crust deep dish pie

3/4 cup white sugar

3 tablespoons cornstarch

1/2 teaspoon ground cinnamon

6 cups thinly sliced apples

1/2 cup caramel ice cream topping

1/4 cup chopped pecans

1 (16 ounce) package frozen whipped topping, thawed

--------------------------------------------------------------------------------

DIRECTIONS:

Preheat oven and cookie sheet to 400 degrees F (205 degrees C).

Stir together the sugar, cornstarch and cinnamon. Toss with the apples in a mixing bowl.

Pour the mixture into the first unbaked pie shell then drizzle the caramel topping over the top. Sprinkle with pecans. Place the second pie shell over this and flute the edges. Cut slits in the top crust to allow steam to escape then place on preheated cookie sheet.

Bake 45-50 minutes, until golden brown. Cool for 1 hour before slicing. Top with whipped topping, if desired.

APPLE CRUNCH PIE

INGREDIENTS:

1 (9 inch) deep dish unbaked pie shell

1 (21 ounce) can apple filling

1/2 cup butter or margarine, divided

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

2 eggs

1 teaspoon maple flavoring

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup firmly packed light brown sugar

1/2 cup all-purpose flour

1/4 cup granola, crushed

--------------------------------------------------------------------------------

DIRECTIONS:

Place rack in lowest position in oven; preheat oven to 425 degrees F. Spoon apple filling into pie shell. Bake 15 minutes. Meanwhile, melt 1/4 cup butter; beat in EAGLE BRAND®, eggs, flavoring, cinnamon and nutmeg. Pour over apples. Combine sugar and flour; cut in remaining 1/4 cup butter until crumbly. Stir in granola. Sprinkle over pie. Reduce oven temperature to 350 degrees F. Bake 25 to 30 minutes or until set in center. Cool. Serve warm. Refrigerate leftovers.