Welcome to the ultimate journey of creating a delectable masterpiece that will tantalize your taste buds and leave you craving for more. In this article, we will guide you through the art of making a "5-star apple pie" that will impress even the most discerning palate. From selecting the perfect apples to mastering the delicate balance of spices, we will unveil the secrets to crafting a pie that is not just a dessert, but an unforgettable culinary experience. So, gather your ingredients, preheat your oven, and prepare to embark on this delightful adventure of baking perfection.
Check out the recipes below so you can choose the best recipe for yourself!
APPLE CRUMB PIE
You can add walnuts and raisins to this apple crumb pie to make it even dreamier!
Provided by Jackie Smith
Categories Desserts Pies Apple Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
- In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 69.9 g, Cholesterol 11.4 mg, Fat 14.6 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 139.2 mg, Sugar 48.9 g
PERFECT APPLE PIE
With a crisp, flaky crust and thick, cider-flavored apple filling, this is my idea of the perfect apple pie.
Provided by Jennifer Segal
Categories Desserts
Yield 8
Number Of Ingredients 17
Steps:
- Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until the mixture is crumbly with lots of pea and chickpea-size clumps of butter and shortening within.
- Add the water and pulse until the mixture is evenly moistened and very crumbly. Dump the dough crumbles onto a work surface and divide into two piles, with one pile about 15% bigger than the other (13 oz and 11.5 oz). Make two balls of dough and pat each one into a 5-inch disc. Wrap the discs in plastic and refrigerate for at least 45 minutes.
- Take the larger disc of dough out of the refrigerator. Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don't overwork it; you want it just supple enough to roll).
- Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13-in circle. Carefully drape the dough over the rolling pin and transfer it to a 9-in deep-dish pie pan (it should be at least 1½ in deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Trim the edges to ½ inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust. Press the rim against the lip of the pan, forming it into an even edge. Use any scraps to patch in any tears or thin areas. Place the crust in the refrigerator for 30 minutes while you heat the oven.
- Preheat the oven to 375°F. Set an oven rack in the middle position.
- Remove the pie crust from the refrigerator and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of aluminum foil. (The foil will protect the edges from getting too dark.) Bake for another 15 to 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Let the crust cool to room temperature.
- Increase the oven temperature to 425°F.
- Meanwhile, combine the apples, lemon zest, lemon juice, granulated sugar, brown sugar, salt, and cinnamon. Toss until the sugar is dissolved and the apples are evenly coated. Let sit for at least 30 minutes.
- Drain the apples, collecting the syrupy juice in another bowl. Pour the syrupy juice into a 2-cup microwave-safe liquid measuring cup. Take note of the quantity and then heat on high power in the microwave, checking frequently, until the syrup is reduced by half. This will take about 4 minutes but keep a close eye on it as all microwaves are different. You don't want to cook it for too long, or it will turn into sticky caramel (see note below on how to correct this if it happens). The syrup should be just slightly thickened and still pourable. (Alternatively, you can boil the juices in a small pan on the stove.)
- Add the syrup back to the apples, along with the flour and cornstarch; toss to combine.
- Take the other piece of dough out of the fridge and roll into an 11-inch circle, using the same process described above. If necessary, use a little dough to patch up any holes in the bottom crust. Add the apple filling to the baked pie shell, compacting the apples as tightly as possible. (Too many air pockets will cause the crust to dome, creating a gap between the apples and the crust.) Place the rolled dough over top. Crimp the edges with a fork or flute with your fingers, sealing the top and bottom crust together. Work quickly, dusting your fingers with flour as necessary, so the dough doesn't get too warm.
- Brush the top crust with the beaten egg (or cream or milk). Sprinkle the remaining 2 tablespoons sugar over the top crust. Cut a few slits in the top crust to allow the steam to escape.
- Bake for 15 minutes, then reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is golden and the filling is bubbly. Let the pie cool completely on a wire rack before cutting, about 4 hours.
- Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
- Note: If you accidentally over-reduce the syrup and it seizes up when you pour it over the apples, transfer the apple mixture to a large sauté pan and cook over high heat until the caramel melts. Let cool completely in the fridge before proceeding with the recipe.
- Freezer-Friendly Instructions: The pie can be frozen for up to 3 months before or after baking it. (If freezing it unbaked, hold off on brushing the top crust with the beaten egg and sprinkling it with sugar; you can do that right before baking.) If baked, let it cool completely and place it in the freezer uncovered. When fully frozen, wrap the pie securely in foil and freeze. If the pie is unbaked, wrap it securely in foil and freeze. When ready to serve, proceed with baking instructions above (pie is likely to take a bit longer in the oven).
Nutrition Facts : Calories 589, Fat 24g, Carbohydrate 91g, Protein 5g, SaturatedFat 14g, Sugar 48g, Fiber 6g, Sodium 383mg, Cholesterol 53mg
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
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.
APPLE PIE BY GRANDMA OPLE
This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!
Provided by MOSHASMAMA
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 67.8 g, Cholesterol 30.5 mg, Fat 26.7 g, Fiber 5 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 240.8 mg, Sugar 40.3 g
NANNY'S NEVER FAIL PIE CRUST- 5 STAR FAMILY FAVORITE
This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may vary. Blessings from FOURMRANCHWIFE in Texas
Provided by staceyelee
Categories Dessert
Time 30m
Yield 3 crusts, 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut crisco and butter into the flour and salt. Beat egg, vinegar and water.
- Mix the egg mixture into the flour mixture.
- Knead together then roll out into 3 pie crusts.
- Nanny would put them into a pie dish and cover and freeze for up to a few weeks.
- For a baked crust bake the crust for about 15 minutes at 375° till golden.
Nutrition Facts : Calories 1430.6, Fat 101.7, SaturatedFat 26.8, Cholesterol 70.5, Sodium 1156.7, Carbohydrate 111.8, Fiber 3.9, Sugar 0.5, Protein 17.5
DEEP DISH APPLE PIE
Deep dish apple pie features layers and layers of delicious apple slices and a buttery flaky pie crust!
Provided by Sally
Categories Pie
Time 7h
Number Of Ingredients 9
Steps:
- Prepare my pie crust recipe through step 5.
- In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
- Preheat oven to 400°F (204°C).
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard the leftover juices in the bottom of the bowl.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Lattice the pie crust. Crimp or flute the edges to seal.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Tips:
- For a flaky crust, use a combination of butter and shortening.
- Be sure to chill the dough before rolling it out. This will help prevent the dough from shrinking in the oven.
- When rolling out the dough, use a light touch. Avoid overworking the dough, or it will become tough.
- To prevent the bottom crust from becoming soggy, pre-bake it for a few minutes before adding the filling.
- Use a variety of apples for a more complex flavor. Some good choices include Granny Smith, Honeycrisp, and Pink Lady.
- Be sure to peel and core the apples before slicing them. This will help the apples cook evenly.
- Add a little bit of lemon juice to the apples to help prevent them from browning.
- For a sweeter pie, add some sugar to the apples. You can also add spices like cinnamon, nutmeg, and ginger.
- Be sure to vent the top crust of the pie to allow steam to escape.
- Bake the pie at a high temperature for the first 15 minutes, then reduce the temperature to finish baking.
- Let the pie cool for at least an hour before serving. This will help the filling to set.
Conclusion:
Apple pie is a classic American dessert that is loved by people of all ages. With its flaky crust, sweet and tangy filling, and warm spices, it's the perfect way to end a meal or celebrate a special occasion. There are many different ways to make apple pie, but the recipes in this article are a great place to start. With a little practice, you'll be able to make a delicious apple pie that your family and friends will love.
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