OLD FASHIONED APPLE PIE
Apple pie ...so American, so delicious. A true classic. Enjoy!
Provided by Arletta
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
- Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.
Nutrition Facts : Calories 402 calories, Carbohydrate 61.4 g, Cholesterol 7.6 mg, Fat 17.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 373.5 mg, Sugar 35 g
LUCINDA'S OLD-FASHIONED APPLE PIE
To qualify as a great apple pie, the mixture of apples should create a combined sweet-tart flavor balance. Serve slightly warm with vanilla ice cream or with a wedge of cheddar cheese.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 double-crusted 10-inch pie
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Position the racks in the center of the oven and in the lower third.
- Squeeze the lemon juice into a large bowl. Peel, quarter, core, and thinly slice one apple at a time. Toss the slices in the lemon juice to prevent browning. Repeat with each apple.
- On a well-floured surface, roll out one piece of dough to about 12 inches in diameter and lay it in the bottom of a standard 10-inch pie plate. Trim the edges of the dough flush with the edge of the pie plate's rim.
- Add the 1/4 cup sugar, the flour, cinnamon, cloves, and salt to the apples and toss to coat. Pile the apples into the dough-lined pie plate. Dot with butter.
- Roll out the top crust to a diameter of 12 inches. Lay it over the apples. Trim the edge of the top crust so it hangs over the bottom crust by at least 3/4 inch. Tuck the top crust under the bottom and roll it under all around. Pinch it together to close. Crimp the edges with fingers or press with a fork. Chill the pie for a few minutes.
- In a small bowl, whisk together the egg yolk and milk. Cut a few slits in the crust top to allow steam to escape during baking. Brush the egg mixture evenly over the whole crust, being careful not to block the slits. Sprinkle with the remaining 2 teaspoons of sugar.
- Place a cookie sheet on the lower rack to catch any overflowing juices from the pie. Place the pie on the center rack and bake for 1 hour and 15 minutes, or until the crust is golden brown and there is a sign of bubbling juices. Cool on a wire cooling rack for at least 1 hour. Slice and serve.
OLD-FASHIONED ALL-AMERICAN APPLE PIE
Provided by Jasper White
Categories Fruit Dessert Bake Thanksgiving Apple Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one nine-inch pie
Number Of Ingredients 6
Steps:
- 1. Prepare the pie dough, divide half and roll out each half no more than 1/4 inch thick. Line a 9-inch pie pan with one. Keep lined pan and top crust chilled.
- 2. Preheat the oven to 375 degrees. Peel and core the apples and slice them about 1/4 inch thick. Toss with sugar and cinnamon to taste and with the flour. Fill the pie with the apple slices, mounding them somewhat in the center. Dot with butter. Cover loosely with the top crust, using a little water to seal the crusts together. Crimp the edges. Using a fork or the tip of a knife, make several vents in the top crust.
- 3. Place in the preheated oven and bake for 1 hour or until golden brown. The smell will tell you when it is ready. Serve while still warm.
OLD FASHIONED APPLE PIE
Try this and it will surely become your favorite recipe for apple pie. It's the only recipe I have used over the last 20+ years. The combination of sugars and spices is exceptional! Recipe origin unknown - seems like I have just had it forever!
Provided by Marie
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pare, core and slice apples 1/4" thick and toss with lemon juice to keep from turning dark.
- Note: 20oz is a kind of apple and the best I have found for this recipe.
- Blend sugars, flour and spices.
- Toss sugar mixture together with apples and mix.
- Pile apples into unbaked pie shell and dot with butter; Add top crust and score top to allow steam to escape.
- Bake at 425 degrees for 15 minutes, then 350 degrees for 45 minutes.
Nutrition Facts : Calories 231.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 33.5, Carbohydrate 50.8, Fiber 2.7, Sugar 43.7, Protein 0.7
GRANDMA'S APPLE PIE
You'll elicit oohs and aahs every time you serve slices of this classic apple pie. The crisp crust is a nice complement to the tender apples.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.
Nutrition Facts : Calories 417 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 229mg sodium, Carbohydrate 65g carbohydrate (36g sugars, Fiber 2g fiber), Protein 2g protein.
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OLD-FASHIONED APPLE PIE - SOUTHERN LIVING
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5/5 (5)Total Time 4 hrs 40 mins
- Prepare the Crust: Using your fingers, mix together flour, butter, and salt in a large bowl until butter is well incorporated. Gradually sprinkle 2 to 4 tablespoons very cold water into mixture, kneading as you add water, until dough just comes together. (You may not need to add all the water.) Turn dough out onto a lightly floured work surface; knead until it forms a smooth ball, 2 to 3 times. Divide dough in half, and shape into 2 disks. Wrap each disk in plastic wrap; chill at least 2 hours or up to overnight.
- Unwrap 1 chilled dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle. Carefully fit dough round into a 9-inch deep-dish glass pie plate, leaving a 1 1/2-inch overhang around edges. Refrigerate until ready to use.
- Prepare the Filling: Preheat oven to 425°F with oven rack in lowest position. Stir together apples, sugar, flour, cinnamon, and salt in a large bowl until apples are evenly coated. Spoon mixture into prepared piecrust; sprinkle mixture with butter.
- Unwrap remaining chilled pie dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle. Cut into 12 (3/4-inch-wide) strips. (Discard remaining dough scraps, or use for another purpose.) Arrange strips in a lattice design over Filling; trim strips as needed to meet the bottom Crust overhang. Fold dough edges under, and crimp using your fingers or a fork.
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