Apple Pie 63 Recipes

APPLE PIE '63

Steps:

• Heat oven to 375°F. In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted. Keep warm.
• Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add oil, water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased 15x10x1-inch baking pan.
• In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
• In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
• Bake at 375°F. for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.

CANADIAN APPLE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
• Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
• Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
• Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. 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.

APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

APPLE PIE '63

Steps:

• Heat oven to 375°F In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted. Keep warm.
• Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add oil, water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased 15x10x1-inch baking pan.
• In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
• In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
• Bake at 375°F for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.

APPLE PIE '63

Steps:

• Heat oven to 375°F. In small saucepan, combine caramels and half-and-half cook over low heat, stirring occasionally, until caramels are melted. Keep warm.In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add oil, water and egg mix well. Press crust mixture evenly in bottom and up sides of ungreased 15 x 10 x 1-inch baking pan.In large bowl, combine all apple filling ingredients toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.In small bowl, combine all topping ingredients except nuts beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.Bake at 375°F. for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 360 Protein 5g Carbohydrate 49g Fat 17g Sodium 320mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

APPLE PIE '63

Steps:

• Heat oven to 375°F. In small saucepan, combine caramels and half-and-half cook over low heat, stirring occasionally, until caramels are melted. Keep warm.In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add oil, water and egg mix well. Press crust mixture evenly in bottom and up sides of ungreased 15 x 10 x 1-inch baking pan.In large bowl, combine all apple filling ingredients toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.In small bowl, combine all topping ingredients except nuts beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.Bake at 375°F. for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 360 Protein 5g Carbohydrate 49g Fat 17g Sodium 320mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

60-MINUTE APPLE PIE RECIPE BY TASTY

Steps:

• Place a baking sheet in the oven, then preheat the oven to 425°F (220°C).
• Peel the Golden Delicious and Gala apples, then slice into ⅛-inch (3 mm) thick wedges. Transfer to a large bowl.
• Add the brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt to the bowl with the apples and mix until the apples are well coated.
• On a lightly floured surface, roll out a pie dough round to a 10-inch (25 cm) circle. Roll the dough around the rolling pin, brushing off any excess flour, then unroll into a 9-inch (24 cm) pie dish, making sure the dough is centered. Fill with the apple mixture. Refrigerate while you prepare the top crust.
• Roll out the remaining pie dough round to a 12-inch (30 cm) circle. Cut out 6 1-inch (2.54 cm) strips and 8 ½-inch (21 cm) strips.
• Lay the longest 1-inch (2.54 cm) strip vertically over the center of the pie, then 2 more 1-inch (2.54 cm) strips on either side. Place 2 ½-inch (6.5 cm) strips between each set of 1-inch (2.54 cm) strips. Fold back the 1-inch (2.54 cm) strips and place another 1-inch (2.54 cm) strip horizontally across the pie about ⅓ of the way down. Fold the vertical 1-inch (2.54 cm) strips back down. Continue adding the remaining ½-inch (1.24 cm) and 1-inch (2.54 cm) strips to create a lattice top.
• Roll the excess dough around the edges inward toward the pie, tucking the ends in. Use your index finger on one hand and thumb and index finger on the other hand to crimp the edge. Brush off any excess flour, then brush the egg wash all over the dough. Sprinkle the raw sugar on top.
• Brush the pie with the egg wash and sprinkle with the raw sugar. Cut four slits in the top of the pie to create a vent.
• Carefully remove the hot baking sheet from the oven and place the pie dish on top, then return to the oven and bake for 40 minutes, covering with foil halfway through, until the crust is golden brown and the juices are bubbling.
• Let the pie cool completely before slicing and serving.
• Enjoy!