Apple Pot Pie Recipes

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APPLE POT PIES

A simple, yet delish, apple pot pie. Serve with vanilla ice cream, if you like.

Provided by Angel10

Categories     Desserts     Pies     Apple Pie Recipes

Time 30m

Yield 12

Number Of Ingredients 6



Apple Pot Pies image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine sugar, cinnamon, butter, and honey in a medium saucepan over medium heat; stir. Mix in apples. Cook until softened, about 10 minutes.
  • Meanwhile, cut pie crust into 12 rounds to fit the cups of a cupcake pan and press into cups to make crusts.
  • Fill crusts 3/4 full with cooked apple mixture.
  • Bake in the preheated oven until crust edges are golden brown and not doughy, 10 to 15 minutes. Let cool before serving.

Nutrition Facts : Calories 312 calories, Carbohydrate 52.1 g, Cholesterol 2.5 mg, Fat 11.8 g, Fiber 3.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 184.4 mg, Sugar 34.6 g

1 ⅓ cups brown sugar
2 tablespoons ground cinnamon
1 tablespoon butter
2 teaspoons honey
8 small Golden Delicious apples, peeled and cut into small pieces
1 refrigerated pie crust

APPLE PIE

Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h

Number Of Ingredients 8



Apple Pie image

Steps:

  • Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
  • Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
  • Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
  • Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
  • With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
  • To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
  • With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
1 recipe (2 disks) Basic Pie Dough for Apple Pie
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

APPLE-BOURBON POTPIES

You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h10m

Yield Makes 6

Number Of Ingredients 11



Apple-Bourbon Potpies image

Steps:

  • Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
  • Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
  • On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.

4 pounds apples, preferably a combination of Granny Smith and Rome, peeled, cored, and cut into eighths
1 cup sugar
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
1/2 teaspoon ground allspice
6 tablespoons unsalted butter
1/3 cup bourbon
2 tablespoons all-purpose flour, plus more for dusting
1 pound thawed frozen all-butter puff pastry
1 large egg, beaten
Vanilla ice cream, for serving (optional)

APPLE PIE

I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12



Apple Pie image

Steps:

  • Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
1 large egg white
Additional sugar

POTLUCK APPLE PIE

In charge of dessert for a fund-raising dinner at our church, I experimented and came up with this scrumptious pie made in a jelly roll pan. It fed a group and got rave reviews. With flavorful apples and maple syrup, it gives a true taste of the Northeast. -Alma Lynne Gravel, Trappe, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 18-24 servings.

Number Of Ingredients 16



Potluck Apple Pie image

Steps:

  • In a small bowl, combine 1/4 cup flour and water until smooth; set aside. In a large bowl, combine salt and remaining flour; cut in shortening until mixture resembles coarse crumbs. Add reserved flour mixture; knead gently until dough forms a ball. , Press dough onto the bottom and up the sides of an ungreased 15x10x1-in. baking pan. , Spread 1/4 cup syrup over crust. Arrange apples over syrup. Combine the sugar, lemon juice, cinnamon, vanilla and remaining syrup; drizzle over apples. , For topping, combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.

Nutrition Facts : Calories 307 calories, Fat 16g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 48mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.

2-1/4 cups all-purpose flour, divided
1/4 cup water
Pinch salt
1 cup shortening
FILLING:
1/2 cup maple syrup, divided
3 pounds tart apples (8 to 9 medium), peeled and thinly sliced
1-1/4 cups sugar
1/4 cup lemon juice
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans

APPLE PIE FROM SCRATCH RECIPE BY TASTY

Here's what you need: flour, salt, butter, ice water, granny smith apple, sugar, flour, salt, cinnamon, nutmeg, lemon, egg, sugar, vanilla ice cream

Provided by Alix Traeger

Categories     Bakery Goods

Time 1h

Yield 8 servings

Number Of Ingredients 14



Apple Pie From Scratch Recipe by Tasty image

Steps:

  • In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
  • Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
  • Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
  • Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
  • Peel the apples, then core and slice.
  • In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
  • Mix until combined and all apples are coated. Refrigerate.
  • Preheat the oven to 375°F (200°C).
  • On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
  • Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
  • Pour in apple filling mixture and pat down.
  • Roll the other half of the dough on top.
  • Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
  • Brush the pie with the beaten egg and sprinkle with the sugar.
  • Cut four slits in the top of the pie to create a vent.
  • Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
  • Allow to cool completely before slicing.
  • Top with ice cream and serve.
  • Enjoy!

Nutrition Facts : Calories 276 calories, Carbohydrate 60 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 27 grams

2 ½ cups flour
1 teaspoon salt
1 ½ sticks butter, 1 1/2 sticks, cold, cubed
8 tablespoons ice water, or as needed
2 ½ lb granny smith apple, cored, sliced, peeled
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
1 scoop vanilla ice cream

APPLE POT PIE

Served warm with a premium ice cream, comfort food to the max. Also lovely served with plain cream. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9



Apple Pot Pie image

Steps:

  • Pare apples, core and cut into eighths.
  • Cut shortening into flour and salt; add water to make a stiff dough.
  • Roll thinly, like noodle dough, and cut into 2 inch squares.
  • Arrange alternate layers of apples and dough in a kettle, sprinkling each layer generously with sugar to sweeten (according to sourness of apples) and cinnamon.
  • Dot the top layer of pastry squares with butter; pour in the boiling water and cover.
  • Cook over low heat without stirring for 25 or 30 minutes or until apples are tender.
  • Serve hot or cold.

Nutrition Facts : Calories 413.4, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 134.5, Carbohydrate 73.7, Fiber 4.6, Sugar 37, Protein 4.8

4 large apples (use a good flavored baking apple such as Granny Smith)
1/4 cup butter
2 cups flour, sifted
1/8 teaspoon salt
1/2-2/3 cup water
2/3 cup sugar
1/2 teaspoon cinnamon
2 tablespoons butter
2 cups water, boiling

MINI APPLE PIES RECIPE BY TASTY

Katie attempts to make classic apple pie, but miniaturized! These little pies are packed with flavor and are perfect for sharing. Add them to a bowl and pour milk over, or serve them on a platter as tiny desserts!

Provided by Katie Aubin

Categories     Desserts

Time 2h10m

Yield 20 pies

Number Of Ingredients 19



Mini Apple Pies Recipe by Tasty image

Steps:

  • Make the filling: Melt the butter in a medium saucepan over medium heat. Add the apple and cook for 2-3 minutes, until tender. Add the sugar, cinnamon, nutmeg, and salt and stir to coat.
  • In a liquid measuring cup or small bowl, stir together water and cornstarch, then add to the apple mixture. Cook until the filling has thickened, 2-4 minutes. Remove the pot from the heat and let cool.
  • Preheat the oven to 450°F (230°C).
  • Prepare the crust: Lightly dust the pie dough with flour, then roll out to ⅛-inch thick. Use a 3-inch round cutter to cut out 40 circles. Chill 20 circles in the refrigerator until ready to use.
  • Arrange the mini jar lids on a baking sheet and spray with vegetable oil. Gently press a dough circle into each lid, letting any excess dough hang over the sides.
  • Add 1 teaspoon of filling into each pie shell.
  • Remove the remaining dough circles from the refrigerator and cut into ¹⁄₁₆-inch strips. Crisscross the 4 longest strips from each circle on top of the filling to make lattices. Use a fork to press around the edges of the mini pies to seal the dough together, then use scissors to trim off any excess dough. Brush the tops of the pies with beaten egg.
  • Bake the mini pies for 15-20 minutes, or until golden brown. Remove from the oven and let cool.
  • Reduce the oven temperature to 200 (95°C). Line a baking sheet with a nonstick mat or parchment paper.
  • Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer) beat the egg whites, cream of tartar, and salt on high speed until foamy and soft peaks form, 1-2 minutes. Gradually add the sugar and continue beating on high speed until the meringue is glossy and forms stiff peaks, 1-2 more minutes. Transfer the meringue to a piping bag or zip-top bag with a corner snipped off.
  • Pipe the meringue into tiny dollops on the prepared baking sheet.
  • Bake for 40-60 minutes, or until meringues are dried all the way through and easy to lift from the baking sheet.
  • Remove the pies from the jar lids. Pipe a tiny bit of vanilla frosting onto the center of each pie, then stick a meringue dollop on top.
  • Serve the mini pies in a bowl with whole milk, or arrange on a platter to share.
  • Enjoy!

Nutrition Facts : Calories 147 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 6 grams

3 tablespoons unsalted butter
1 honeycrisp apple, peeled, cored, and finely diced
¼ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon ground nutmeg
1 pinch kosher salt
½ cup water
1 tablespoon cornstarch
2 pre-made pie doughs
all purpose flour, for dusting
vegetable oil spray, for greasing
1 large egg, beaten
2 large egg whites
¼ teaspoon cream of tartar
1 pinch kosher salt
½ cup sugar
vanilla frosting, for assembly
whole milk, for serving - optional
20 mini jar lids

APPLE POT PIE

Make and share this Apple Pot Pie recipe from Food.com.

Provided by Shirl J 831

Categories     Pie

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9



Apple Pot Pie image

Steps:

  • Combine the flour and salt; cut in the shortening.
  • Add enough water to make a stiff dough.
  • Roll the dough out thinly - like noodle dough; cut into 2-inch squares.
  • Arrange alternate layers of apples and dough in a heavy-gauge pot, sprinkling each layer of apples generously with sugar to sweeten and cinnamon.
  • Adjust the amount of sugar you use according to the tartness of the apples.
  • Dot the top layer of pastry squares with butter.
  • Pour in the boiling water and cover the pot.
  • Cook over low heat for 25 to 30 minutes or until the apples are tender.
  • Serve hot or cold with cream.
  • Makes 6 servings.

Nutrition Facts : Calories 395.4, Fat 12.9, SaturatedFat 4.7, Cholesterol 10.2, Sodium 79.5, Carbohydrate 66.9, Fiber 3.4, Sugar 31.9, Protein 4.6

4 apples, cut into eighths
1/4 cup shortening
2 cups sifted flour
1/8 teaspoon salt
1/2-2/3 cup water
2/3 cup sugar (to taste)
1/2 teaspoon cinnamon
2 tablespoons butter
2 cups boiling water

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In the Instant Pot Omni Plus oven, bake the pie at 350 degrees F for 25 minutes or until the top crust is golden. Let the pie cool for 1-2 hours to allow the apple filling to set before slicing. …
From thesoulfoodpot.com


APPLE POT PIE AS SEEN ON GEORGE HIRSCH LIFESTYLE — GEORGE HIRSCH
2021-10-10 Repeat on the second apple pot pie. Cut excess dough about 1/2 of an inch below the top of the pot pie. Cut excess dough about 1/2 of an inch below the top of the pot pie. …
From chefgeorgehirsch.com


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #low-protein     #healthy     #pies-and-tarts     #desserts     #fruit     #canadian     #pies     #dietary     #low-sodium     #low-cholesterol     #low-in-something     #apples

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