American Apple Pie Recipes

ALL AMERICAN APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
• To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
• To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
• Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.

AMERICAN APPLE PIE

Steps:

• Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
• Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
• Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
• Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.

OLD-FASHIONED ALL-AMERICAN APPLE PIE

Steps:

• 1. Prepare the pie dough, divide half and roll out each half no more than 1/4 inch thick. Line a 9-inch pie pan with one. Keep lined pan and top crust chilled.
• 2. Preheat the oven to 375 degrees. Peel and core the apples and slice them about 1/4 inch thick. Toss with sugar and cinnamon to taste and with the flour. Fill the pie with the apple slices, mounding them somewhat in the center. Dot with butter. Cover loosely with the top crust, using a little water to seal the crusts together. Crimp the edges. Using a fork or the tip of a knife, make several vents in the top crust.
• 3. Place in the preheated oven and bake for 1 hour or until golden brown. The smell will tell you when it is ready. Serve while still warm.

ALL-AMERICAN APPLE PIE

Steps:

• For the Crust: Blend flour, sugar and salt in a food processor.
• Add butter and shortening and cut in, until mixture resembles coarse meal.
• Add 6 tablespoons ice water and process until clumps form, adding more water by teaspoonfuls if dough is dry (I never need more than 6 tablespoons).
• Gather into ball; divide into 2 pieces.
• Flatten each into a disk. Wrap each in plastic; chill at least 2 hours. Can be made a day ahead.
• For the filling: Position oven rack in lowest rack of oven and preheat to 400°F
• Mix all of the filling ingredients except apples in large bowl. It should be very dry and clumpy -- not really a 'sauce' at all.
• Add apples and coat.
• To assemble: Flour a sheet of parchment paper; roll out 1 dough onto paper until it is a 12-inch round.
• Transfer to 9-inch-diameter glass pie dish by flipping the paper over, then gently pressing so that the dough is along the bottom of the pie dish. There should be an overhang all the way around.
• Add filling.
• Roll out second dough to 13-inch round. Cut into twelve 1-inch wide strips. Arrange 6 strips across pie, leaving gaps between the filling and the lattuce along the way (that will make weaving the others easier).
• Form lattice by arranging 6 strips across the first strips, taking care as you go. If one breaks, don't worry--just tuck the break underneath!
• Gently fold over the edges onto the lattice, pressing with a fork to seal.
• Brush lattice with milk, and sprinkle lightly with additional sugar.
• Cover edges with foil and bake pie 10 minutes.
• Without opening the oven (I know, its so hard to resist!), reduce oven temperature to 375°F
• Continue baking until juices are thickened and crust is golden, about 1 hour 10 minutes.
• Allow to cool for at least one hour before eating.

CLASSIC APPLE PIE

Steps:

• Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
• Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
• Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.
• Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
• Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.

TRADITIONAL APPLE PIE

Steps:

• Preheat oven to 400 degrees F.
• To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour, and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate.
• In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside.
• On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate.
• Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, and seal and flute the edge. Cut slits on top crust to allow steam to escape.
• To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Cover pie with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until crust is golden and apples are tender.
• Serve warm with ice cream or just plain.

ALL-AMERICAN, ALL-DELICIOUS APPLE PIE

Steps:

• Butter a 9-inch deep dish pie plate (Pyrex is recommended).
• Working on a well floured surface, roll out 1 piece of the dough to a thickness of about 1/8 inch; fit the dough into the buttered pie plate and trim the edges to ½ inch overhang.
• Roll the other piece of dough into a 1/8 inch thick circle and slip it onto a baking sheet lined with parchment paper.
• Cover both the circle and the crust in the pie plate with plastic wrap and refrigerate for 20 minutes, while you preheat the oven and prepare the filling.
• Position oven rack in center of oven; preheat to 425°.
• Peel, core, and slice the apples; put apples in a large bowl and add the sugar, lemon zest, tapioca, cinnamon, nutmeg, and salt.
• Toss everything together well; if you have time, let the mix sit for about 5 minutes, until juice starts to accumulate in the bottom of the bowl.
• Remove the pie plate and top crust from the refrigerator and put the pie plate on a baking sheet line with parchment paper.
• Sprinkle the crumbs evenly over the bottom of the crust; turn the apples and their juices into the crust.
• The apples will heap over the top of the crust, pat them down into an even mound.
• Dot apples with the bits of cold butter.
• Very lightly moisten the rim of the bottom crust with water; center the top crust over the apples.
• Either fold the overhang from the top crust under the bottom crust and crimp the crust attractively, or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate.
• If you have pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely.
• Use a sharp paring knife to cut about 6 slits in the top crust.
• Brush the top crust with a little milk or cream and sprinkle it with sugar.
• Bake the pie for 15 minutes; decrease oven temperature to 375° and bake for another 50-60 minutes, or until the crust is gorgeously browned and the juices bubble up through the top crust.
• After about 40 minutes in the oven, if the top crust looks as if it is browning too quickly, cover pie loosely with a foil tent.
• Transfer pie to a rack and let it rest until it is only just warm or until it reaches room temperature.

ALL-AMERICAN PIE

Steps:

• Combine flour, sugar and salt in a food processor; pulse to combine. Add butter; pulse until crumbly. Transfer mixture to a large bowl. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in two, making one portion slightly larger. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight., For apple pie filling, in a large saucepan, combine apples, 2/3 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat. Cook and stir until apples soften, about 10 minutes. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally., For cherry pie filling, in a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add the cherries, cinnamon, nutmeg and almond extract. Cool to room temperature, stirring occasionally., For blueberry pie filling, in a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. Cool to room temperature, stirring occasionally., Preheat oven to 425°. For crust, on a lightly floured surface roll out larger portion of dough to a 17x12-inch rectangle. Transfer to a 15x10x1-inch baking pan. Press onto the bottom and up the sides of pan. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, about 20 minutes. Remove foil and weights; bake 6-8 minutes longer or until bottom is golden brown. Cool on a wire rack., Meanwhile, roll out remaining dough to a 15x10-inch rectangle. Using a pastry wheel and star cutouts of varying sizes, cut out stars and stripes for decorative topping of flag pie. Bake at 400° until golden brown, about 15 minutes for stripes and 8 minutes for stars. Cool on a wire rack., To assemble, place blueberry filling in 1/3 of crust; fill remaining portion of crust with "stripes" of cherry and apple fillings. Top pie with star and stripe cutouts.