what is a GREAT apple pie recipe?!

Question: What is a GREAT apple pie recipe?
I really want to make a yummy apple pie but I cant find any REALLY good recipes! I really like the apples cut smaller and LOVE the cinnamon taste! so anything that supports those is a good recipe! so yea anyone have a good one they love? thank you!


This is the greatest apple pie i have ever had or made. People will post all kinds of traditional apple pie recipes but this one is different. It has a meringue topping. I love it and everyone i serve it to does as well.
Apple Butterscotch Pie
Butterscotch is a brittle sweet (candy) made from sugar and butter which has long been popular. This pie is not brittle - but it's just as tasty and has meringue on top!
A 22cm/9" pastry lined flan case
Eating apples to fill the flan case completely
3 ounces (100g or scant ? cup) demerara (light brown) sugar
4 ounces (125g or two-thirds cup) granulated sugar
2 tablespoons plum jam
1 teaspoon cinnamon
2 level tablespoons flour
2 tablespoons cream
3 eggs (one complete and two egg whites)
Small pinch of salt
You can use a ready-prepared pastry case or make your own. Thinly slice the apples and fill the case completely. Nice thin slices allow for more apple flavour.
Beat together one egg and one tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt. Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy, and all the sugar has dissolved. Spread the plum jam over the apple and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife. Bake for a further 20 minutes or so until the meringue is lightly golden. Serve cold

8 servings

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.
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. Rap around the edge of the pie
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.


The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources