A Paupers Apple Pie Recipes

A PAUPER'S APPLE PIE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees F. Peel, core and slice the apples. Add the cinnamon and pour the lemon juice over them to stop them browning. Toss and set aside. Grease an 8½-inch cake tin. Put the flour and sugar in a bowl, make a well in the centre and add the oil, vanilla essence, milk, eggs, and salt. Beat well to incorporate all the flour and form a smooth, thick batter. Pour the batter into the prepared cake tin. Arrange the slices of apple on top of the batter, as you like. Sprinkle two tablespoons of cold butter, cubed, around the top of the cake and then sprinkle with sugar. Bake for 30-40 minutes or until the apples are golden and the cake tester comes clean. Serve each slice with a dollop of fresh whipped cream and a hot cup of coffee, or tea if you prefer.

OLD FASHIONED APPLE PIE

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.

EASY AS APPLE PIE

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

THE BEST APPLE PIE

Steps:

• For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.

APPLE PIE

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.

ANTIQUE APPLE PIE

Steps:

• On a lightly floured surface, roll 1 disk of pate brisee to 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang. Freeze until firm, about 15 minutes. Roll remaining disk of dough into a 12-inch circle, about 1/8-inch thick. Transfer to a parchment-lined baking sheet, and freeze until cold and firm, about 15 minutes.
• Peel and core apples, then cut them into 1/2- to 1-inch chunks and place in a medium bowl. Add flour, granulated sugar, lemon juice, salt, cinnamon, and vanilla seeds, and toss.
• Place apple mixture in prepared pie dish, and dot with butter. Center dough round over apples, and tuck overhang under edge of bottom dough. Using your fingers, gently pinch dough along edge to seal. Using a paring knife, cut eight 2 1/2-inch vents in dough to let steam escape. Freeze pie until firm, about 2 hours.
• Preheat oven to 425 degrees. Mix yolk and cream in a small bowl, and gently brush over dough. Sprinkle with sanding sugar. Place dish on a rimmed baking sheet, and bake for 15 minutes. Reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, 60 to 75 minutes. Transfer pie to a wire rack, and let cool.

AUNT CAROL'S APPLE PIE

Steps:

• Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.
• Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
• Preheat oven to 450 degrees F (230 degrees C).
• Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so the steam can escape.
• Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.