I need a good recipe for homemade apple pie... help?!


Question: Filling
6 lg Macintosh apples, sliced
1/2 c Light brown sugar
1/2 c Granulated sugar
2 ts Cinnamon
1 ts Allspice
1 ts Nutmeg

Crust: If Needed:
2 c Flour
1/2 c Vegetable oil
1/4 c Milk
5 ds Salt

Prepare the crust by mixing the flour, oil, milk, and salt. Separate into
two balls, and put each between 2 pieces of wax paper to roll out, as the
crust will be very flaky. Make bottom crust and place in 8-9 inch pie
plate, depending upon size you want. Preheat the oven to 425 F In a large
bowl, put the apples, sugar, and spices. Cut through with a knife to create
the appearance of chopped apples. Put mixture in pie plate, and dot with a
few pats of butter and a few teaspoons of flour. Roll top crust out, and
put on pie. Slit the pie, and put in oven. Be sure to put a lining
underneath the pie or a cookie sheet as the pie is sure to run over. Bake
at 425 degrees for 10 minutes, and then reduce oven heat to 350 and bake
for 50 minutes or until both top and bottom crusts are brown. Remove from
oven and cool on wire rack.

Prepare the following glaze: 3/4 cup confectioners' sugar 1/2 tsp vanilla
milk to make a glaze While the pie is still hot, brush this glaze ontop of
the pie and be sure that the glaze drips into the slits. Cool, and serve

Also it would be alot easier to get the crust from the store already made.....and to just make the filling....hope it helps. Good luck


Answers: Filling
6 lg Macintosh apples, sliced
1/2 c Light brown sugar
1/2 c Granulated sugar
2 ts Cinnamon
1 ts Allspice
1 ts Nutmeg

Crust: If Needed:
2 c Flour
1/2 c Vegetable oil
1/4 c Milk
5 ds Salt

Prepare the crust by mixing the flour, oil, milk, and salt. Separate into
two balls, and put each between 2 pieces of wax paper to roll out, as the
crust will be very flaky. Make bottom crust and place in 8-9 inch pie
plate, depending upon size you want. Preheat the oven to 425 F In a large
bowl, put the apples, sugar, and spices. Cut through with a knife to create
the appearance of chopped apples. Put mixture in pie plate, and dot with a
few pats of butter and a few teaspoons of flour. Roll top crust out, and
put on pie. Slit the pie, and put in oven. Be sure to put a lining
underneath the pie or a cookie sheet as the pie is sure to run over. Bake
at 425 degrees for 10 minutes, and then reduce oven heat to 350 and bake
for 50 minutes or until both top and bottom crusts are brown. Remove from
oven and cool on wire rack.

Prepare the following glaze: 3/4 cup confectioners' sugar 1/2 tsp vanilla
milk to make a glaze While the pie is still hot, brush this glaze ontop of
the pie and be sure that the glaze drips into the slits. Cool, and serve

Also it would be alot easier to get the crust from the store already made.....and to just make the filling....hope it helps. Good luck

APPLE PIE WITH CRUNCH TOP AND CARMEL DRIZZLE

1 (10-inch) prepared pie crust
FILLING:
6 to 8 apples depending on size, thinly sliced
3/4 to 1 cup sugar (depending on tartness of apples or personal preference)
1/4 cup flour
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg (optional)
Dash of salt
2 Tbsp. butter or margarine
TOPPING:
Mix together:
1 cup flour
1/2 cup packed brown sugar
1/4 cup butter, softened
1 egg, beaten
Carmel Sauce (for serving)

Preheat oven to 400 degrees.

Mix all above ingredients except butter and place into plate. Dot top of apple mixture with butter.

Mix together topping ingredients until crumbly. Spread over apple mixture, covering entire pie, and pat down. Cover whole top of pie with foil.

Bake for one hour. For the last 10 minutes, remove foil and continue baking until top is brown.

When pie is cold, drizzle with hot carmel sauce and serve.

Check out Tyler Florence.

I made a pie my family seems to like, but it's not totally home made. And it doesn't make a lot of sense.

I get 6 apples. Depends on the size of the apples how deep my pie is. Make sure they are different types. I like the texture difference in the apples. Make sure you get one of those really tart green ones. Slice them all up and add 1/2 c. each brown and white sugar. Then about 1 tbsp. of apple pie spice and a pinch of salt (don't forget the salt it makes a difference). I like extra pie spice, but my mom isn't a big fan of cinnamon so I keep it here. Taste it at this point. If it tastes good here, it's going to taste good baked. Then add 2 tbsp. of flour to the apples. This is the only finite thing I do.

I buy my pie crust. I take the pillsbury pie crust bottom and wrap it tightly around the sides of the pie pan. Bake at 350 for about 5 minutes on a cookie tray. I let it cool slightly then fill with the apples. Top with about 1/2 stick of cubed butter. I just cut really cold butter in tiny pieces. Then top with the other crust. Wrap the sides with foil paper and pop back in the oven for about 40 minutes. Then I take off the foil paper for about 10 minutes.

Honestly, baking is a science. Most of us aren't scientists. Your latitude, moisture, etc. is going to make a difference in the pie. It's just practice.

Mile-High Caramel Apple Pie
8 servings
Prep: 45 minutes
Bake: 65 minutes
Broil: 7 minutes per batch

Ingredients
1/3 cup butter, melted
1 tsp. ground cinnamon
4 lb. cooking apples, such as Fuji or Granny Smith, cored and cut into 1/4-inch thick slices (about 12 cups)
1 recipe Oat Pastry for Caramel Apple Pie, OR one 15-oz. pkg. rolled refrigerated unbaked pie crust (2 crusts)
1/2 cup packed brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. salt
1 egg, lightly beaten
1 Tbsp. water
1 12-oz. jar caramel ice cream topping (about 1 cup)

Directions
1. Preheat oven to 475F. In very large bowl combine butter and cinnamon; add apples and toss gently to coat. Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans. Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through. Cool apples in pan(s). Reduce heat to 375F.

2. Prepare Oat Pastry or let refrigerated pastry stand at room temperature according to package directions. Line 9-inch pie plate with half of pastry as directed.

3. In very large bowl stir together brown sugar, flour, and salt. Add apple slices and any juices; stir to coat. Transfer to pastry-lined pie plate. Trim top crust to edge of pie plate. Fold top pastry edge under bottom pastry; crimp edge. Brush top with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning.

4. Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly. Remove to a wire rack. While warm, drizzle with some of the caramel topping. Cool completely. Serve with remaining topping. Makes 8 servings.

Oat Pastry
Start to Finish: 15 minutes

Ingredients
2 cups all-purpose flour
1/2 cup quick-cooking rolled oats
1 tsp. salt
2/3 cup shortening
8 to 10 Tbsp. cold water

Directions
1. In medium bowl, stir together flour, oats, and salt. Using pastry blender, cut in shortening until pieces are pea-size.

2. Sprinkle 1 tablespoon water over part of mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Divide in half; form each half into a ball.

3. On lightly floured surface, flatten 1 dough ball. Roll from center to edge into 12-inch circle.

4. To transfer pastry, wrap around rolling pin; unroll into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. Fill pie plate with filling.

5. On lightly floured surface roll remaining dough into 14-inch circle; cut slits for stream to escape. Place on top of fruit filling; trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; crimp edge. Makes pastry for 2-crust pie.

Crunchy Carmel Apple Pie
Ingredients for the Pie:
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping
Ingredients for the Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
Directions for Crumb Topping:
1. Stir together brown sugar,flour, rolled oats.
2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
Directions for the Pie:
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated.
3. Transfer apple mixture to the pie shell
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don't drop into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
9. Cool on a wire rack and enjoy warm or at room temperature.

I just made this pie yesterday and it came out good!

I took 7-8 apples (depending on size) peeled and cut them in thin slices. Mixed them with half cup of sugar and 3 tablespoons flour, 1 tsp. salt, 2 tablespoons cinnamon, 1 tsp. nutmeg. I put it into frozen 9' deep dish pie crust but you can use any pie crust you like. I dotted the apples with butter. You can add raisins and walnuts if you like them to the apple mixture. TRY IT!!!!

I made a crumb topping for the top. I used 1/2 cup brown sugar, 1/2 cup flour and mixed it with a stick of butter till crumbly. Then put it on top of apples. COVER APPLES!
BAKE at 400 for 50-55 minutes. if crumb topping starts to get dark you can cover with foil towards the end. Then, let it cool for 1 hour and serve with ice-cream or cool whip. Mine came out good!!!!!!





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