Google a recipe and do it . Is it done yet??
peel, core and slice 4 - 5 tangy apples (like Granny Smith). Put them in a bowl and toss them with 1 Tablespoon lemon juice. In a separate bowl, mix together 1/3 cup brown sugar, 2 teaspoons cinnamon, and 2 Tablespoons cornstarch. Sprinkle that over the apples and toss to mix. Pour the apples into your pie crust-lined pie pan, dot with 1 Tablespoon butter (cut the butter into little pieces first) and put the second crust on. Cut a few slits in the top crust so the steam can vent. Bake at 375 degrees F for about 40 minutes, until the top crust is golden brown.
Homemade pie crust isn't hard, but for absolute simplicity, use storebought frozen crusts. When you buy the apple at the store, get about 2 pounds of whole apples.
CRAZY APPLE PIE
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
1/2 cup vegetable shortening
1 egg
a dash of cinnamon and apple pie spice
6 sliced apples
Heat oven to 425°F.
Combine flour, sugar, baking powder, salt, water, shortening, and the egg in a medium sized bowl. Beat well for 2 minutes. Grease a pie pan and pour in the mixture. Add the sliced apples , cinnamon, and apple pie spice on top of the flour mixture. Bake for 40-45 minutes or until golden-brown.
BASIC APPLE PIE RECIPE
8 servings
This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.
CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.
FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Try the following
Bramley apple pie
700g/1 ?lb Bramley apples, peeled and cut into slices
1 lemon, juice only
75g-100g/3oz-4oz soft brown sugar
1 tsp cinnamon
1 tbsp plain white flour, plus extra for dusting
25g/1oz butter, diced
175g/9oz prepared shortcrust pastry
1-2 tsp caster sugar (for decoration)
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Put the apple in a bowl of water with the lemon juice - this will stop the apples from turning brown.
3. Mix together the brown sugar, cinnamon and flour in a bowl.
4. In your pie dish, layer a third of the apples and sprinkle over half of the sugar mixture.
5. Layer half of the remaining apples, the rest of the sugar mixture and finish with the rest of the apples.
6. Dot the butter over the apples.
7. Sprinkle a little flour onto your rolling pin and the work surface. Roll out three quarters of the pastry until it is just larger than the pie dish.
Dampen the edge of your pie dish with water, then lift the pastry over the apples with the rolling pin and press the edges firmly down.
8. Trim off any excess pastry. With the remaining pastry, decorate the top of the pie using a small fancy pastry cutter.
9. Brush the pastry with a little water and sprinkle with the caster sugar.
10. Bake in the preheated oven for 45 minutes. Remove from the oven and leave to cool.
or Quick 'n' easy apple pie
For the filling
700g/1.5lb Bramley apples, peeled, cored and sliced
80-125g/3-4oz soft brown sugar
grated rind and juice of 1 orange
1 tsp of mixed spice
1 tbsp plain white flour
25g/1oz butter
For the crust
175g/6oz prepared shortcrust pastry
5-10g/1-2tsp caster sugar
Method
1. Preheat the oven to 200C/400F/Gas6, 15 minutes before baking the pie.
2. Mix together the sugar, grated orange rind, mixed spice and flour.
3. Place a third of the apple slices in the base of a 1.2 litre deep pie dish and sprinkle with half the sugar mixture. Cover with half the remaining apples and sugar then arrange the rest of the apples on top. Pour the orange juice over.
4. Cut the butter into small pieces and dot over the apples.
5. Roll the pastry out on a lightly floured surface about 4cm larger than the pie dish. Cut out a 1.25cm strip. Dampen the edges of pie dish with a little water then place the thin strip on the pie dish edge. Dampen the pastry edge then place the pastry lid in position. Press the edges firmly together. If you like, any pastry trimming can be used to decorate the top.
6. Brush the pastry with a little water and sprinkle with caster sugar. Bake in the preheated oven for 15 minutes then reduce the temperature to 180C/350F/Gas4 and continue to cook for 30 minutes or until the pastry is golden brown. The pie can be sprinkled with a little more sugar after baking if you wish.
7. Serve warm with cream, custard or ice cream.
Variations
1. Replace the grated orange rind with 2tsp of ground cinnamon, add to the soft brown sugar and flour.
2. Add about 2-3 whole cloves to each layer of apples in the pie dish.
3. Add 80g/3oz cut mixed peel to the apple layer.
or Deep apple pie with almond pastry
157g/6oz plain flour
55g/2oz ground almonds
2 tbsp vanilla sugar
110g/4oz butter, slightly salted
2 eggs, yolks only
2 tbsp cold water
pinch of salt
1?kg/3lb cooking apples
2 tbsp sugar
1 tbsp marmalade (optional)
Method
1. Preheat oven temperature to 190C/375F/Gas 5.
2. Make pastry from the flour, almonds, vanilla sugar, butter, egg yolks, water and salt. Mix until it all comes together. Wrap in cling film and chill for 20 minutes.
3. Peel and slice apples, add sugar and a little water and cook to a pulp in a heavy based pan. Remove lid from pan and reduce hard until all the water has evaporated. Stir frequently to prevent burning. You should finish with a thick pulp. Add marmalade at this point if required.
4. Line 15cm/6in deep tin with 2/3rds of the pastry, rolling out the other 1/3rd for the lid. Fill with cooled apples and put on the lid pressing edges together. Brush with a little milk, dust with sugar and bake 20-30 minutes until golden on top and cooked.
5. Leave to cool in the tin for a short while (this stops it from collapsing).
Buy some frozen pastry, peel, core and chop some cooking apples. Roll out the pastry lione the tin put in the apples and some sugar and cook.
apple pie
CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.
FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.