Apple Pie Good Housekeeping Recipes

APPLE PIE IN A BAG

Steps:

• Peel, core, and thinly slice apples to make 8 heaping cups.
• In large bowl, toss apples with cinnamon, 1/4 cup sugar, and 3 tablespoons flour. Fill pie shell with apple mixture, piling them high in center.
• In small bowl, with hand, knead margarine or butter, remaining 1/2 cup sugar, and 1/2 cup flour into a soft dough. Pull dough into small pieces; flatten each slightly and arrange on top of apple mixture. (It is not necessary to completely cover the apple mixture.) Insert several wooden skewers (about 4 inches tall) in pie so that oven-cooking bag will not touch top of pie during baking.
• Preheat oven to 400 degrees F. Place pie in oven-cooking bag. Close bag with nylon tie; cut six 1/2-inch slits in top of bag. Place pie in jelly-roll pan or on cookie sheet. Set pan on rack in center of oven (make sure bag does not touch oven walls or oven racks). Bake pie 1 hour and 15 minutes or until top of pie is golden brown.
• Remove pie from oven, bag and all. Carefully, with kitchen shears, cut bag open. Remove pie from bag. (The bottom of the bag will be greasy!) Set pie on plate on wire rack to cool.

APPLE PIE II

Steps:

• Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.
• Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).
• Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
• Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape.
• Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes.

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.

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.

APPLE PIE - GOOD HOUSEKEEPING

Steps:

• Prepare pastry. Roll out half of pastry and line 9-inch pie plate.
• In small bowl, combine sugar (amount depends on tartness of apples) and next 5 ingredients.
• Place half of thinly sliced apples in piecrust; sprinkle with half of sugar mixture. Top with rest of apples, then rest of sugar mixture.(I like to overlap the slices in a circular pattern).
• Dot the filling with butter. Preheat oven to 425 degrees F.
• Roll out remaining paastry for top crust and decorate as desired. Be sure to cut vents in crust at a minimum. Fold pastry overhang under then bring up over pie plate rim. Pinch to form a high edge then make your choice of decorative edge.
• For a golden glaze bush the top crust (but not the edge) lightly with some milk. Bake pie for 40 to 50 minutes or until crust is golden.

FRESH APPLE PIE

Steps:

• Heat oven to 450.
• Stir together sugar, flour, nutmeg, cinnamon and salt.
• Mix lightly with apples.
• Pour into pastry-lined pie pan.
• Dot with butter.
• Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust,.

APPLE PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine. Using your fingers, mix together until the mixture resembles breadcrumbs.
• Add about 3 tbsp cold water - 1 tbsp at a time - to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.
• While the pastry is chilling, core the apples, then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp water.
• Roll out the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like) and press the pastry edges onto the dish to create a seal.
• Make a small cut in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.
• Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.

PERFECT APPLE PIE

Steps:

• In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. , In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes more or until crust is golden and filling is bubbly.

MY FAVORITE APPLE PIE

Steps:

• Place peeled and sliced apples in a large bowl.
• Mix all the rest of the ingredients with the apples.
• Place mixture into an unbaked pastry crust.
• Top with remaining pastry crust.
• Bake at 375 degrees for 40-45 minutes.

PRUNE, APPLE AND CALVADOS TART

Steps:

• Heat the oven to 190C / 375°F.
• Process 125g diced chilled butter, 25g caster sugar and the grated orange rind in a food processor until it resembles breadcrumbs. Turn into a bowl.
• Mix 30ml water and the egg yolk, blend into the mixtureand knead lightly to form a ball; wrap and chill for about 30 minutes.
• Roughly chop the prunes, grate the apple and pour over the Calvados.
• Melt the remaining butter and mix with the ground almonds, beaten eggs and remaining caster sugar.
• Roll the pastry thinly and line 23 cm (9inch) round 4cm (11/4inch) deep, loose based, fluted flan tin. Bake blind until set.
• Add the prunes and apple to the almond mixture and spoon into the flan case. Sprinkle with slivered almonds and bake for 30 minutes or until lightly browned.
• Leave to cool for about 20 minutes.
• Melt the jam with 15ml (1tbsp) orange juice, when bubbling, sieve, then brush over the top of the tart.
• Serve warm or cold with Greek yogurt or creme fraiche.

ULTIMATE APPLE PIE

Steps:

• Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
• For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
• After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
• Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

CRAN-APPLE PIE

Steps:

• In a large bowl combine apples, cranberries (fresh or frozen) and raisins; mix in 3/4 cup sugar and cinnamon.
• Pile into pastry shell; dot with butter. Place top pastry on pie.
• Brush with milk, and sprinkle with sugar.
• Bake at 400°F for 45-50 minutes or until apples are tender, and shell is a golden color.
• I have also sometimes added walnuts and I always mix the sugar and cinnamon together before adding to the remaining ingredients.
• Great with a scoop of vanilla ice cream.
• Serve warm or cold.
• Enjoy!