OLD FASHIONED APPLE PIE
Apple pie ...so American, so delicious. A true classic. Enjoy!
Provided by Arletta
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 402 calories, Carbohydrate 61.4 g, Cholesterol 7.6 mg, Fat 17.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 373.5 mg, Sugar 35 g
APPLE PIE SLICES
These bars are just like apple pie. Pie crust, cinnamon and apples in a convenient bar form.
Provided by G. Galstad
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
- On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white.
- Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 38.8 g, Cholesterol 21.2 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 2.9 g, Sodium 69 mg, Sugar 24.5 g
APPLE STACK CAKE
My mom loved to bake this sky-high apple stack cake. Layer the apple goodness two days before serving. Later, a dusting of confectioners' sugar is the only topping you'll need. -LeVa Clement, Jackson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place apples and water in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until apples are softened, stirring occasionally. Mash into a chunky sauce. Stir in brown sugar and pie spice; simmer, uncovered, 10-15 minutes longer or until liquid is absorbed and sauce is thickened. Cool completely., Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Divide dough into 8 portions; shape each into a disk. Cut out eight 9-in. circles of parchment. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer to baking sheets. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely., Place1 layer on a serving plate; spread with 2/3 cup filling. Repeat layers. Top with remaining cake layer, wrap tightly in plastic wrap; refrigerate 1-2 days or until layers soften. If desired, sprinkle cake with confectioner's sugar.
Nutrition Facts : Calories 506 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 313mg sodium, Carbohydrate 94g carbohydrate (55g sugars, Fiber 4g fiber), Protein 6g protein.
BASIC PIE DOUGH FOR APPLE PIE
This recipe makes enough dough for one double-crust pie or two single-crust pies. For more baking help, go to How to Make Apple Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 disks
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
- Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.
PAT'S APPALACHIAN APPLE PIE (FROM SCRATCH)
I've been making this same apple pie for years -- very basic. This pie is crammed with apples, not too sweet and a crust that's easy to make and tastes good too. If your apples are really tart, increase the sugar to 2/3 cup. I've taught a few people first-hand to make this pie, (exactly as I have the instructions here, although some folks make their apples up a couple of hours ahead of time), and they've all said that it was really easy as long as they went step-by-step and didn't get into a big hurry. And the secret to this easy crust is CRISCO. I've tried cheap shortening before in a pinch and it just doesn't work for me. I've tried lard too but I don't like the aftertaste. Also, I don't bother to sift my flour -- I just use it straight out of the bag and I never have a problem. So, have fun with this one -- it's a good recipe to get teens involved with if they show some interest in cooking because this pie comes out of the oven looking so great even when there are big "patches" on the crust. Enjoy! big pat.
Provided by Bone Man
Categories Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Use about 1 teaspoon of the Crisco to grease a 9 or 10-inch pyrex (glass) pie pan.
- Preheat the oven to 400°F.
- On a flat working surface, dust the area with 1/4 cup of the flour.
- In a large mixing bowl, pour in 3 cups of the flour (this leaves you with 1/4 cup of flour). Add the salt and mix it in with the flour. Add the remaining Crisco and the butter and work it with your hands until you get peas-sized "grainy" flour. Add 1/2 cup of water to the flour and blend it (with your hands or a fork) until it forms a good pie dough. Add any additional water a Tablespoon at a time if it is needed.
- NOTE: If the dough gets sticky, you've added too much water, just add a little more flour until the consistency is right.
- Next, cut the dough in half and make a fat pancake out of each with your hands. Place one hunk of dough back into the mixing bowl and place a slightly dampened towel down over it. Lay the second one on the floured working surface.
- Use a rolling pin to carefully roll out the dough, making it as much of a circle shape as possible. (Never roll back and forth -- I start from the center and carefully roll out to the edges mostly) Roll it out, dusting the top with a little of the remaining flour as needed to avoid it sticking to the rolling pin. (You can also wipe down and dust your rolling pin occasionally). When the dough is about 1/16" thick, it's done. Dust the top with a little flour and then carefully pull one side back and lay the dough on itself to form a half-moon. Dust the half that's now exposed, flip it over and lightly dust the second half.
- Lay the dough into the greased pie pan, still folded in half, and once it's in the pan, carefully unfold it to cover the entire plate. Carefully ease the dough into the pan without ever stretching it. Use a sharp paring knife or scissors to trim the dough around the pan, allowing about 3/4" to hang over the edge. After trimming, simply use the excess hanging dough by pulling it back up with your fingers and folding it along the top edge. This need not be neat, just roughly form an edge.
- Place the crust in the preheated oven and allow it to bake until the slightest bit of brown begins to show on the crust edge in one or two spots, about 15 minutes. Remove from the oven and set the crust off to the side for awhile.
- Peel the apples, quarter them, and drop them into a bowl of water. Cut the lemon in two and squeeze all the juice into the water before dropping the peeled apples in (this keeps them from browning).
- Having a second bowl ready at hand for apple slices, cut the core portions from each apple quarter and slice up the remaining apple piece, I usually get about 4-5 slices from each quarter.
- When all the apple slices are in the second bowl, pour on the sugar, (reserving 1 teaspoon of it) cinnamon and allspice. You can add a couple dashes of salt if you wish.
- Mix with a spoon and allow it to sit for at least 10 minutes.
- Next, fill the baked pie crust with the apple slices, adding as much syrup from the bottom of the bowl as you like. Mound the apples up in the center of the pie to about 3/4- 1" above the pie pan edge.
- Make your pie crust top the same as you made the bottom and lay it carefully over the filling. Trim it, leaving about 3/4" extra "hangover". Pull the extra crust up and, as you did before, just roughly (carefully!) form it on to the existing edge. Don't worry about making it pretty. If it sticks out here and there, that's all the better.
- Next, add 1/2 teaspoon of water to your egg white and whisk with a fork in a bowl. Use a small brush or your fingers to rub the egg white on to the pie crust top, getting the edges as well. Once you have done this, sprinkle your remaining teaspoon of sugar over the top.
- Use a sharp knife to cut some air holes into the pie crust top. I cut an "A" into my apple pies, which works well to allow steam to escape.
- Bake the pie (same temperature, 400°.) for about 30 minutes. When it is golden brown on top, it's done.
- Allow the pie to rest for 30 minutes before slicing and serve with vanilla ice cream on the side.
- TIP: Some people like the gooey apple pie filling similar to the canned pie filling. If that's the way you like it, just allow your apples to sit for 1/2 an hour with the sugar and spices on them and a syrup will form. Pour this syrup into a saucepan and heat over medium heat. Dissolve 2 tablespoons of cornstarch into 1/3 cup of water and pour it into the apple syrup and bring to a boil, Whisk until it thickens and remove from heat. You can pour this back over your apples and then fill your pie with it. Personally, I don't care for it but life's not the same for everybody!).
APPLE SNACK STACKS
A delicious way to eat an apple a day-stuffed with peanut butter or cheese!
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 4
Number Of Ingredients 2
Steps:
- Wash apples; remove core, leaving apples whole. Fill center of each apple with about 2 tablespoons peanut butter, packing gently. Wrap each tightly in plastic wrap. Refrigerate until filling is set, about 30 minutes.
- Cut each apple crosswise into 1/2-inch-thick slices. Divide slices into 4 portions; wrap each portion tightly in plastic wrap. Refrigerate until serving time.
Nutrition Facts : Calories 150, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 8 g, TransFat 0 g
APPLE PIE SHAKES
Apple pie à la mode lover's unite! Put away the plate and fork and drink your favorite dessert instead.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In blender, place ice cream, milk and cinnamon. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
- Pour into 2 glasses; top with sweetened whipped cream; sprinkle with cinnamon. Serve immediately.
Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 170 mg, Sugar 37 g, TransFat 1/2 g
SKILLET APPLE PIE STACKS
I created this recipe for the Pillsbury Bake-off and did not get the call! It is a nice Fall dessert, so I thought I would post it and let you be the judge!
Provided by Cook4_6
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Process:.
- Break apart sugar cookie dough and place in a bowl with the oats and pecans. Using your hands, incorporate the oats and nuts into the cookie dough.
- Make sugar cookie crunch topping by crumbling the cookie dough mixture onto a 9 X 12 cake pan and place in the oven at 350 degrees for 25 minutes. Stir around cookie dough with spatula after 20 minutes, them return to oven to complete baking. Remove from oven and allow to cool in the pan.
- Cut 24 3" circles from your pie crust using a glass or cookie cutter.
- Make Cinnamon Sugar mixture by combining 2 T. sugar with 1/2 t. cinnamon. Sprinkle ¼ t. mixture on each circle.
- Place pie crust on a cookie sheet and bake in the oven at 450 degrees for 7 minutes. Remove pie crusts from cooking sheet immediately.
- Add apples, pie filling, butter, brown sugar and cinnamon to a skillet. Cook on high until bubbly, then reduce and cook on low for 5 minutes or until the fresh apples begin to soften.
- Place a pie crust disk on a plate and top with 2 T. pie filling, then 1/2 cup of ice cream, another pie disk, 2 T. pie filling, 1/4 cup of sugar cookie crunch topping. Garnish with whip cream.
- This can be served warm or cold. Left over sugar cookie crunch is a tasty snack.
Nutrition Facts : Calories 1433.1, Fat 78.2, SaturatedFat 31.9, Cholesterol 126.6, Sodium 1060.7, Carbohydrate 174.8, Fiber 7.4, Sugar 84.9, Protein 14.9
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