Great Apple Pie Award Winning Recipes

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PERFECT APPLE PIE



Perfect Apple Pie image

With a crisp, flaky crust and thick, cider-flavored apple filling, this is my idea of the perfect apple pie.

Provided by Jennifer Segal

Categories     Desserts

Yield 8

Number Of Ingredients 17

2¾ cups all-purpose flour, spooned into measuring cup and leveled with a knife
3 tablespoons sugar
1 teaspoon salt
¼ teaspoon baking powder
14 tablespoons cold unsalted butter, sliced into 1-inch pieces
¼ cup cold vegetable shortening, in 4 pieces
7 tablespoons ice cold water
3½ pounds baking apples (see note), peeled, cored, sliced ¼-inch thick
1 teaspoon lemon zest and 1 tablespoon lemon juice, from 1 lemon
½ cup granulated sugar
6 tablespoons packed dark brown sugar
Heaping ¼ teaspoon salt
¼ teaspoon cinnamon
2 tablespoons all-purpose flour
2 tablespoons cornstarch
A beaten egg, cream, or milk, for brushing over crust
2 tablespoons granulated sugar, for topping the pie

Steps:

  • Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until the mixture is crumbly with lots of pea and chickpea-size clumps of butter and shortening within.
  • Add the water and pulse until the mixture is evenly moistened and very crumbly. Dump the dough crumbles onto a work surface and divide into two piles, with one pile about 15% bigger than the other (13 oz and 11.5 oz). Make two balls of dough and pat each one into a 5-inch disc. Wrap the discs in plastic and refrigerate for at least 45 minutes.
  • Take the larger disc of dough out of the refrigerator. Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don't overwork it; you want it just supple enough to roll).
  • Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13-in circle. Carefully drape the dough over the rolling pin and transfer it to a 9-in deep-dish pie pan (it should be at least 1½ in deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Trim the edges to ½ inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust. Press the rim against the lip of the pan, forming it into an even edge. Use any scraps to patch in any tears or thin areas. Place the crust in the refrigerator for 30 minutes while you heat the oven.
  • Preheat the oven to 375°F. Set an oven rack in the middle position.
  • Remove the pie crust from the refrigerator and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of aluminum foil. (The foil will protect the edges from getting too dark.) Bake for another 15 to 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Let the crust cool to room temperature.
  • Increase the oven temperature to 425°F.
  • Meanwhile, combine the apples, lemon zest, lemon juice, granulated sugar, brown sugar, salt, and cinnamon. Toss until the sugar is dissolved and the apples are evenly coated. Let sit for at least 30 minutes.
  • Drain the apples, collecting the syrupy juice in another bowl. Pour the syrupy juice into a 2-cup microwave-safe liquid measuring cup. Take note of the quantity and then heat on high power in the microwave, checking frequently, until the syrup is reduced by half. This will take about 4 minutes but keep a close eye on it as all microwaves are different. You don't want to cook it for too long, or it will turn into sticky caramel (see note below on how to correct this if it happens). The syrup should be just slightly thickened and still pourable. (Alternatively, you can boil the juices in a small pan on the stove.)
  • Add the syrup back to the apples, along with the flour and cornstarch; toss to combine.
  • Take the other piece of dough out of the fridge and roll into an 11-inch circle, using the same process described above. If necessary, use a little dough to patch up any holes in the bottom crust. Add the apple filling to the baked pie shell, compacting the apples as tightly as possible. (Too many air pockets will cause the crust to dome, creating a gap between the apples and the crust.) Place the rolled dough over top. Crimp the edges with a fork or flute with your fingers, sealing the top and bottom crust together. Work quickly, dusting your fingers with flour as necessary, so the dough doesn't get too warm.
  • Brush the top crust with the beaten egg (or cream or milk). Sprinkle the remaining 2 tablespoons sugar over the top crust. Cut a few slits in the top crust to allow the steam to escape.
  • Bake for 15 minutes, then reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is golden and the filling is bubbly. Let the pie cool completely on a wire rack before cutting, about 4 hours.
  • Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
  • Note: If you accidentally over-reduce the syrup and it seizes up when you pour it over the apples, transfer the apple mixture to a large sauté pan and cook over high heat until the caramel melts. Let cool completely in the fridge before proceeding with the recipe.
  • Freezer-Friendly Instructions: The pie can be frozen for up to 3 months before or after baking it. (If freezing it unbaked, hold off on brushing the top crust with the beaten egg and sprinkling it with sugar; you can do that right before baking.) If baked, let it cool completely and place it in the freezer uncovered. When fully frozen, wrap the pie securely in foil and freeze. If the pie is unbaked, wrap it securely in foil and freeze. When ready to serve, proceed with baking instructions above (pie is likely to take a bit longer in the oven).

Nutrition Facts : Calories 589, Fat 24g, Carbohydrate 91g, Protein 5g, SaturatedFat 14g, Sugar 48g, Fiber 6g, Sodium 383mg, Cholesterol 53mg

PRIZE-WINNING APPLE PIE



Prize-Winning Apple Pie image

I've baked many apple pies in the last 40 years. But when I entered this apple pie at the 1987 Kansas State Fair, it won first prize! The prize was especially meaningful, because the contest was sponsored by the Kansas Mother's Assn., and of the 31 pies entered, mine was the one that was presented to the Kansas Mother of the Year.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 16

CRUST:
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup butter-flavored shortening
1 tablespoon vegetable oil
4 to 5 tablespoons milk
FILLING:
1 cup sugar
4 tablespoons cornstarch
3/8 teaspoon ground nutmeg
3/8 teaspoon ground cinnamon
Dash salt
4-1/2 cups thinly sliced peeled tart apples
1 tablespoon water
2 tablespoons butter

Steps:

  • Measure flour, salt and baking powder into large bowl; mix well. Cut in shortening until mixture resembles small peas. Sprinkle in oil then milk, 1 tablespoon at a time, tossing with fork after each addition. When it's thoroughly mixed, press dough firmly together with hands as you would a snowball. Divide dough into two balls. Roll out each piece on a lightly floured pastry cloth. Put bottom crust into 9-in. pie pan; set aside. , Prepare filling by stirring together the sugar, cornstarch, nutmeg, cinnamon and salt; mix with apples and water. Turn into pastry-lined pan; dot with butter. Cover with top crust; seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent over-browning. , Bake at 425° for 25 minutes. Remove foil and bake 15 minutes longer.

Nutrition Facts : Calories 453 calories, Fat 21g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 372mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

CLASSIC APPLE PIE



Classic Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 16

4 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
2 tablespoons all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon or apple pie spice
1/4 teaspoon salt
2 disks Pie Dough, recipe follows
1 large egg, beaten
Coarse sugar, for sprinkling (optional)
2 1/2 cups all-purpose flour
4 tablespoons cold vegetable shortening
2 teaspoons sugar
1 teaspoon apple cider vinegar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces

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.

CARAMEL APPLE PIE - 2003 1ST PLACE APPLE



Caramel Apple Pie - 2003 1st Place Apple image

Provided by Food Network

Categories     dessert

Time 1h38m

Yield 8 servings

Number Of Ingredients 22

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed

Steps:

  • Pie Crust:
  • Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
  • Filling:
  • Preheat oven to 450 degrees F.
  • Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
  • Streusel Topping:
  • Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

WINNING APPLE PIE RECIPES 1ST PLACE



Winning Apple Pie Recipes 1st Place image

Provided by Farmers' Almanac Staff

Categories     Dessert

Number Of Ingredients 11

2 1/2 cups flour
1 tsp. level salt
1/2 lb. lard
4-6 tbsp. cold water
7 cups cut-up apples (I recommend Granny Smith or Jonathan apples)
3/4 cup sugar
1 rounded tsp cinnamon
1 tsp lemon juice
1 tbsp cold water
1 stick butter
1 level tsp flour

Steps:

  • Crust: Place flour and salt in a large mixing bowl. Cut small teaspoon-sized pieces of lard into the flour (about 5 pieces at a time), with a hand pastry cutter or fork. When all the lard is worked into flour (should have a crumble-like look) start adding cold water, 2 tablespoons at a time, until flour mixture pulls away from sides of the bowl. Separate dough into 2 equals parts, cover, and refrigerate while preparing apples. Note: This crust recipe is enough for two 9" apple pies, and the leftover dough can be frozen.
  • Filling:In a large bowl, add apples, sugar, cinnamon, lemon juice and water. Stir well. Cut tiny pieces of butter into apples, using 2/3 of the stick. Sprinkle flour over apple mixture and stir and toss well. Cover and setaside.
  • Using 1/2 of dough mixture, separate into 2 equal pieces. Flour rolling surface and dough lightly, and roll out 1 crust for the bottom, and place in pie pan. Add apple mixture. Cut remaining butter into small pats. Roll outcrust for top of pie. Place over apples. When the top crust is trimmed and pinched shut, cut several slits in it. Bake at 375ºF for about 70 minutes OR until crust is a light/medium golden brown.
  • Variations:- About 5 minutes before pie is to come out of oven, lightly coat top crustwith melted butter and sprinkle with sugar. Return to oven for final 5minutes.- Once pie is completely cooled, prepare a powdered sugar drip glaze frosting (2/3 cup powdered sugar in 1 -2 tablespoons milk). Drizzle over top of cool apple pie.

APPLE PIE BY GRANDMA OPLE



Apple Pie by Grandma Ople image

This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!

Provided by MOSHASMAMA

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  • Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  • Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 67.8 g, Cholesterol 30.5 mg, Fat 26.7 g, Fiber 5 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 240.8 mg, Sugar 40.3 g

AWARD-WINNING APPLE CREAM PIE



Award-Winning Apple Cream Pie image

Award-winning pie. Make sure to cover and refrigerate any remaining pie (if there is any).

Provided by afcouwen

Categories     Desserts     Pies     Apple Pie Recipes

Time 2h35m

Yield 8

Number Of Ingredients 11

1 (14.1 ounce) package refrigerated pie crusts, at room temperature
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
1 large egg
½ teaspoon grated lemon zest
⅛ teaspoon salt
4 large Granny Smith apples - peeled, cored, and thinly sliced
½ cup packed brown sugar
½ teaspoon ground cinnamon
½ (7 ounce) package almond paste
3 tablespoons apricot jam

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.
  • Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.
  • Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.
  • Mix sliced apples, brown sugar, and cinnamon together in a large bowl.
  • Unroll the second pie crust in an ungreased, 9-inch glass pie plate.
  • Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.
  • Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.
  • Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.

Nutrition Facts : Calories 547.7 calories, Carbohydrate 67.8 g, Cholesterol 54 mg, Fat 29.2 g, Fiber 4.4 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 377.9 mg, Sugar 36.1 g

GREAT APPLE PIE - AWARD WINNING



GREAT APPLE PIE - AWARD WINNING image

Categories     Dessert

Yield 8 servings

Number Of Ingredients 18

Basic Flaky Pie Crust:
(Basic Flaky Pie Crust Recipe here as listed below: http://allrecipes.com/Recipe/Basic-Flaky-Pie-Crust/Detail.aspx)
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Filling:
2 tablespoons flour
1 tablespoon cornstarch
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
*add 1 tsp. of vanilla
1 tsp. of cinnamon
4-6 Granny Smith apples - peeled, cored and sliced
OPTIONAL: Add cloves, allspice, and nutmeg to the syrup

Steps:

  • Bottom Crust: 1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. 2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. 3. Roll out dough, and put in a pie plate. Brush bottom of crust with egg whites to keep it from getting soggy. Put baking tray in bottom under pie to catch any overflow or dripings. Fill with desired filling and bake. Put in Filling and Topper: 1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add 2 tablespoons flour, 1 tablespoon cornstarch, white sugar and brown sugar, (>>> OPTIONAL: Add cloves, allspice, and nutmeg to the syrup.) and bring all to a boil. Reduce temperature and let simmer. 2. Place the bottom crust in your pan. Fill with apples, and half of syrup mixture. Cover with a lattice work of crust. Gently brush the rest of sugar and butter syrup over the crust. Pour slowly so that it does not run off. 3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. About 10 minutes before the pie is done (about 50 minutes had elapsed), Brush the pie with a little milk and sprinkle the top with sugar and cinnamon. TIP: To get apples cooked well so they are not crunchy, Place the pie on a lower oven rack and put the temperature on 250 for an extra 30 minutes or so and that did the trick without overbaking the crust. Use the Basic Flaky Pie Crust recipe from allrecipes.com

BARBARA TREVES' AWARD WINNING APPLE PIE



Barbara Treves' Award Winning Apple Pie image

Barbara Treves' Forever Favourite Apple Pie took top honors at the 1st Annual KCRW Good Food Pie Contest, winning first place in the Fruit & Nut category as well as being named "Best in Show". Start this recipe ahead of time to allow for soaking, resting, and cooling times.

Provided by blucoat

Categories     Pie

Time 2h45m

Yield 1 pie, 14 serving(s)

Number Of Ingredients 24

1 1/2 cups whole wheat pastry flour
1 cup unbleached organic all-purpose flour
2 teaspoons salt
1 tablespoon vanilla powder
1 vanilla bean, split, seeds scraped
3 tablespoons sugar
1 1/4 cups sweet butter, unsalted
1 tablespoon white vinegar, chilled
6 -8 tablespoons ice water
4 tablespoons sweet butter
12 apples, peeled, cored and sliced (mixture of Granny Smith, Fuji or other tart, crisp apples the best)
1 vanilla bean, split seeds scraped
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup sugar
4 tablespoons unbleached all-purpose flour
1 teaspoon salt
2 teaspoons vanilla extract
1/4 cup apple cider vinegar
1/2 cup sour dried cherries, soaked in 1/4 cup Calvados for at least 2 hours
1 egg
1 tablespoon cream
turbinado sugar or coarse raw sugar

Steps:

  • For the crust: Measure out all dry ingredients, combine and place in freezer, keep butter & liquid ingredients in refrigerator for at least one hour prior to preparation.
  • When ready, add dry ingredients to food processor and pulse to mix thoroughly. Add butter cubes and pulse until mixture resembles pea-sized meal. Add vinegar, pulse to mix then add ice water, 1 T at a time, until dough begins to stick together and when pinched by hand, holds together. Remove from processor and transfer to work surface. Divide the dough into two equal parts and gently form into balls, and wrap in waxed paper and refrigerate for at least one hour.
  • For the filling: Mix all dry ingredients, including vanilla bean seeds together. Add 2 T of this dry mixture to roasting pan, along with peeled and sliced apples. Place under broiler and broil until apples are slightly browned but not cooked through. Once nicely browned, remove and add rest of the ingredients, except butter.
  • Adding Filling to Pie Dough: Chill pie plate while you roll out 1 of the dough discs on a lightly floured surface until you get a disc that measure slightly larger than your pie plate and about 1/8 “– ¼” thick. Pull out pie plate and gently place rolled out dough in plate.
  • Add broiled apples mixture, then dot with 4 T butter. Roll out 2nd disc into a circle about 1/8” – ¼” thick and place on top of apples. Pinch top and bottom dough edges together and form a decorative edge.
  • For the topping: beat the egg and cream together in a small dish then brush top and edges of pie with mixture, sprinkle with sugar.
  • Bake at 400 F for 45 minutes Cover edges of pie with aluminum foil if starting to brown too quickly. Turn pie in oven and cook an additional 15 minutes or until done. Cool for at least two hours prior to serving.

Nutrition Facts : Calories 395.4, Fat 20.9, SaturatedFat 12.8, Cholesterol 68.1, Sodium 509.1, Carbohydrate 51.3, Fiber 4.8, Sugar 29.5, Protein 3.9

WORLDS BEST APPLE PIE



Worlds Best Apple Pie image

I found this recipe years ago on PBS - America's Test Kitchen. It is the only apple pie I will make!! It has just the right amount of seasonings... Best I have ever tasted, and easy to make too!

Provided by SD working Girl

Categories     Pie

Time 1h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

3 Granny Smith apples
4 mcintosh apples
1 tablespoon lemon juice
3/4 cup white sugar
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon allspice
2 -9 inches pie crusts

Steps:

  • Preheat oven to 425 degrees.
  • Peel, Core, & Slice apples into a large mixing bowl. Lightly toss with 1 tablespoon of lemon juice while slicing the apples.
  • In seperate medium sized mixing bowl, mix together 3/4 cup white sugar, flour, salt, nutmeg, cinnamon, & allspice, mix until well blended.
  • Next, pour sugar mixture over the apples. Toss lightly until apples are well covered with the sugar mixture.
  • Pour into bottom 9 inch pie shell, then cover with the top 9 inch pie crust. brush top pie crust with melted butter or margarine, and sprinkle with 1-2 tablespoons of sugar.
  • Bake for 25 minutes at 425 degrees. Then turn the oven down to 350 degrees and continue to bake for another 30-35 minutes.
  • Cool ~ serve with whipped topping or ice cream. Enjoy!

Nutrition Facts : Calories 243.1, Fat 2.6, SaturatedFat 0.6, Sodium 133.1, Carbohydrate 57.4, Fiber 4.4, Sugar 45.8, Protein 1.2

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EASY TO MAKE AWARD WINNING APPLE PIE !!!! - YOUTUBE
Award Winning Apple Pie Recipe ...375 degrees for 50 min.... MIX 2.5 pounds of Green Granny Smith Apples peeled and sliced thin - 3/4 cup Sugar - …
From youtube.com


BEST EVER APPLE PIE - MOM LOVES BAKING
2020-09-01 1) First make your double crust in the food processor (recipe follows). 2) Roll half of the dough into a 12-inch disk, about ⅛" thick. Gently place in 9-inch pie plate. 3) Make your apple filling with 5-7 peeled and sliced apples, plus lemon juice, sugar, flour, salt, cinnamon & nutmeg. 4) Pour filling into crust and dot with butter.
From momlovesbaking.com


THE SECRET TO PRIZE-WINNING APPLE PIE - LOS ANGELES TIMES
2010-12-16 Chill the flattened mixture in the fridge for half an hour, then bring it out and quickly add the water, stirring it until it forms a dough. Form a disk, chill again to make sure the butter is ...
From latimes.com


AWARD-WINNING APPLE PIE — HOMEMAKER DYNASTY
2018-10-13 Never-Fail Apple Pie Recipe. Crust: 4 C of all purpose flour (I use White Lily all purpose) 1/2 t of salt. 1 T sugar. 1 3/4 C of butter flavored crisco. 1/2 ice water ( no solid ice should be in the water) 1 T apple cider vinegar. 1 egg. Place the flour, sugar, salt and Crisco in a large bowl and cut the Crisco into the flour mixture using a ...
From homemakerdynasty.com


THE BEST APPLE PIE | GIMME SOME OVEN
2012-11-16 1 double-crust pie dough, refrigerated (*see below for recipe*); 2 tablespoons all-purpose flour, plus more for dusting the workspace; 3/4 cup sugar, plus extra for dusting the top of the crust; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/8 teaspoon allspice; 3 large Granny Smith apples (about 1.5 pounds), cored and peeled; 4 large …
From gimmesomeoven.com


A TIME-TESTED AWARD-WINNING APPLE PIE RECIPE
2019-11-26 2-3 tablespoons butter. 1 egg white for wash. Sugar to sprinkle. Peel and core apples, slice and place in a saucepan. Add lemon juice, sugar, cinnamon and nutmeg. Mix well. Add 3 or 4 drops of ...
From providencejournal.com


THE BEST (SERIOUSLY) APPLE PIE RECIPE (SHEET PAN APPLE ... - THE …
2019-03-23 Cut in shortening until mixture resembles coarse crumbs. Add water/flour mixture and combine until dough forms a ball. Press dough on to and up the sides of an un-greased 15X10X1 pan. Filling - Combine and spread over crust. Topping - Combine flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs.
From thebettermom.com


WINNING NEW ENGLAND APPLE PIE RECIPES FEATURE CORTLANDS
2011-10-28 Stir in flour to form a paste. Add water, white sugar, brown sugar, and cinnamon, and bring to a boil. Reduce temperature, add apples, and let simmer until apples are cooked. To make the crust, mix all crust ingredients together in a bowl and press into a pie plate. Bake crust for 10-15 minutes or until golden brown.
From newenglandapples.org


AWARD-WINNING DUTCH APPLE PIE | SUCCESSFUL FARMING
2014-06-22 Set aside. Step 2: For streusel, in a medium bowl combine 1 cup flour and the brown sugar. With a pastry blender, cut in the butter until mixture resembles coarse crumbs. Set aside. Step 3: In a large bowl combine apples, granulated sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Transfer apple mixture to pastry-lined pie plate.
From agriculture.com


FAVORITE RECIPE: EMERIL'S APPLE PIE CONTEST WINNER - ABC …
2005-11-02 1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. 2. Add apple slices and gently toss until coated. 3. Transfer …
From abcnews.go.com


GRANDMA THOMPSON'S PRIZE-WINNING APPLE PIE
2008-01-08 In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg and salt ; add to apples and toss to coat. On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Scrape filling into pie shell; dot with ...
From canadianliving.com


AWARD WINNING APPLE PIE RECIPE – JULIE'S BEET
2017-11-03 1/3 c butter, softened. Preheat oven to 400 degrees. In a bowl, mix together ½ c sugar, cornstarch and cinnamon. Toss with apples. Mound into prebaked pie crust. Mix together remaining ½ c sugar and flour. Cut in butter until crumbly. Sprinkle topping over apples. Bake in preheated oven 40-50 minutes until golden brown.
From juliesbeet.com


AWARD-WINNING APPLE CREAM PIE - APPLE PIE RECIPES
Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.
From worldrecipes.org


ONE GREAT APPLE PIE, SIX SENSATIONAL VARIATIONS ~ BY KEN HAEDRICH
2012-10-02 One little trick that helps me fit more apple slices in the pie is microwaving the apples in a large bowl for about 3 minutes. Thatʼs not long enough to cook the apples, but it does soften and compact them just a bit. Spread the apples in the pastry shell. Then roll the top pastry, moisten the edge of the shell, and flip the second pastry on top.
From lovefromtheoven.com


PRIZE WINNING APPLE PIE - RECIPE | COOKS.COM
2 level c. all purpose flour 1 level tsp. salt 3/4 c. Crisco 5 tbsp. ice cold water 5 - 7 tart apples 3/4 - 1 c. sugar (depending on taste) 2 tbsp. flour
From cooks.com


9 OF GRANDMA’S BEST-KEPT SECRETS FOR A PERFECT APPLE PIE
2018-05-02 Cool the Filling. We know we’re making you wait a long time! But once you’ve cooked your apples with butter and spices, it’s important to let the filling cool to room temp so air pockets don’t end up forming in your crust. (Give it 45 minutes or so.) 7 / 10.
From tasteofhome.com


17 AWARD WINNING PIES IDEAS | AWARD WINNING PIES, DESSERTS, FOOD
Jun 21, 2021 - Explore Jacqueline Riekena's board "Award Winning Pies", followed by 277 people on Pinterest. See more ideas about award winning pies, desserts, food.
From pinterest.com


90 AWARD-WINNING RECIPES IDEAS IN 2022 - PINTEREST
A collection of 40 Award-winning recipes ! Everything from award-winning breakfasts to lunches, to main dishes, snacks, appetizers, snacks and desserts. This collection includes my award-winning burger recipe, award-winning chocolate chip cookie recipe, award-winning soup, award-winning apple pie and everything in between! All of these recipes ...
From pinterest.ca


EASY HOMEMADE APPLE PIE RECIPE - COOKIES AND CUPS
2019-08-23 Heat a large skillet over medium-high heat. Melt half of the butter in the pan. Pour half of the apples into the hot skillet and fry for 6-7 minutes until they are slightly softened and caramelized at the edges. Remove the apples and sauce created from the skillet onto a large baking sheet to cool completely.
From cookiesandcups.com


BEST-EVER CLASSIC APPLE PIE RECIPE - SUSTAIN MY COOKING HABIT
2020-07-09 How to Make Apple Pie: Prepare the homemade pie crust or buy a ready made pie crust. If making the pie crust from scratch, divide the dough in half and press one half into the bottom of the pie plate and along the sides. Keep the other half for making the lattice crust on top. Preheat the oven to 400°F. Place a baking sheet on the center rack ...
From sustainmycookinghabit.com


AWARD WINNING PIE RECIPES - INSTRUCTABLES
Award Winning Pie Recipes gives you full step-by-step instructions for more than 60 amazing recipes for all types of pie. Learn how to make fresh raspberry pie, poached pear pie, frozen pumpkin pie, classic pie crust, and more! All projects come from Instructables.com, are written by home-baking experts, and contain pictures for each step so ...
From instructables.com


OUR FAVORITE APPLE PIE - INSPIRED TASTE
2022-04-22 Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl. Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside for 1 hour at room temperature.
From inspiredtaste.net


APPLE PIE RECIPE - TASTE OF SOUTHERN
2019-09-22 Place the pie on the bottom, or next to bottom rack in an oven that has been preheated to 450F degrees. Once you close the oven door, REDUCE the heat to 350F degrees. Let the pie bake at 350F degrees for 25 minutes, then lightly place a sheet of aluminum foil over the entire top of the pie.
From tasteofsouthern.com


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