PRIZE-WINNING APPLE PIE
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
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.
THE BEST APPLE PIE EVER
A perfect blend of unique flavors comes together to make this amazing apple pie. I just came up with it one day when I couldn't find an apple pie recipe that was appealing.
Provided by Laura
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust.
- Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal.
- Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 42.6 g, Fat 15.2 g, Fiber 4 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 235.3 mg, Sugar 18.5 g
THE BEST APPLE PIE
Boost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. -Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 557 calories, Fat 30g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 4g protein.
THE BEST APPLE PIE YOU WILL EVER EAT!
I've made this pie many times it is delicious every time! I made it for Thanksgiving everyone loved it and begged for the recipe. I got the crust recipe from a European cook book called The Essential Baking Cookbook. The filling comes from the latest edition of Better Homes and Garden Cookbook. It may seem silly to use to different recipes but this crust gets rave reviews everytime I make it! My mom and my mom's mom have been using the Better Homes and Garden cookbook their whole life. I bought the newest edition and I love it.
Provided by Baking Girl
Categories Pie
Time 1h45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease a 9 inch pie plate.
- Sift the flours into a bowl and rub in the butter, using your fingertips, until mixture resembles fine breadcrumbs.
- Stir in the sugar, then make a well in the center.
- Add almost all the water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads.
- Add more water if the dough is too dry.
- Gather together and lift out onto a lightly floured surface.
- Press into a ball and divide into two, making one half a little bigger.
- Cover with plastic wrap and refrigerate for 20 minutes.
- Preheat oven to 375 degrees F.
- Meanwhile, cut and peel apples.
- In a large bowl stir together the 3/4 cup sugar, the flour, cinnamon, and nutmeg.
- Add apple slices and gently toss until coated.
- Roll out the larger piece of pastry between two sheets of baking paper to line the base ans side of the pie plate.
- Line the pie plat with the pastry.
- Use a small sharp knife to trip excess pastry.
- Transfer apple mixture to the pastry-lined pie plate.
- Roll out the other pastry between the baking paper until large enough to cover the pie.
- Note: If doing a lattice pattern, weave on top of pie.
- Place on filling and seal.
- Cup slits and crimp edge as desired.
- If desired, sprinkle sugar on top of pie.
- To prevent over-browning, cover edge of pie with foil.
- Bake in 375 degrees F for 40 minutes.
- Remove foil.
- Bake in 20 minutes more until fruit is tender and filling is bubbly.
- Note: If you used a lattice pattern, bake 30 minutes instead of 20 minutes. After the 30 minutes, cover whole pie with foil and bake an additional 10 minutes or until fruit is tender and filling is bubbly.
- Cool on wire rack.
- If desired, serve with Vanilla Ice Cream.
Nutrition Facts : Calories 403.3, Fat 15.8, SaturatedFat 9.7, Cholesterol 40.3, Sodium 3.9, Carbohydrate 63.2, Fiber 3.3, Sugar 31.8, Protein 4.2
WORLDS BEST APPLE PIE
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
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
BROWN BAG APPLE PIE
Number Of Ingredients 0
Steps:
- Crust: Combine the flour, sugar, salt, oil and milk. Mix until well blended. Pat mixture in bottom and side of a 9? pie pan. Do not roll out. (To smooth it out, use the back of a hot metal spoon and gently push down to smooth evenly.) Set Aside.Filling: Combine sugar, flour, nutmeg and cinnamon. Toss lightly with sliced apples. Let sit 10 minutes for sugar mixture to melt onto the apples and then pour into the unbaked pie shell.Crumb topping: Combine flour, butter and sugar. Mix together with fingers or a fork, until crumbly. Sprinkle over pie. You'll want to bake soon before the butter mixture softens too much.Place pie in brown paper bag and staple shut. Bake at 350°F for 1 1/2 hours. (If oven bakes hot, reduce to 325 degrees. No peeking.) Slit the bag open with sharp knife. Cool on a cooling rack.Serve the pie warm with vanilla ice cream and caramel on top if desired.Source: iheartnaptime.netRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 276
LINDA EVANS' BEST APPLE PIE EVER
I watched Linda Evans on RR's show this morning...and she made her apple pie. She has this recipe in her new cookbook. *Former Dynasty star Linda Evans was crowned the winner of Hell's Kitchen in 2009 (the actress was picked by members of the voting public as their favourite celebrity chef)* THIS IS LINDA'S RECIPE AND HER PHOTOS
Provided by Straws Kitchen(*o *) @CinCooks
Categories Pies
Number Of Ingredients 18
Steps:
- This recipe is from Linda's New Cookbook "Recipes For Life" (Book Cover Photo)
- For the crust: Combine the flour, salt and sugar in a food processor. Add the butter and shortening, and pulse until mixture forms coarse crumbs. Add 2 tablespoons of ice water to the flour mixture. With the machine running, add additional water, a tablespoon at a time, until clumps form. Mold the dough into two balls, shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.
- For the filling: Bring the apple cider to a boil in a saucepan over medium-high heat about 20 minutes, until reduced to about 2/3 cup. In a large bowl, combine the apples, sugar, flour, cinnamon, salt, and mace. Add reduced cider and lemon juice. Toss well. For the pie assembly: Preheat oven to 425°F. On a lightly floured surface, roll out one disk of dough into a 14-inch diameter circle. Transfer to a 10-inch pie plate. Don't trim the edges yet. Turn the apples into the crust, and dot with the butter pieces.
- On a lightly floured surface, roll out the remaining dough into a 13-inch round. Roll it up on the rolling pin and unroll it on the top of the pie. Trim the edges, leaving a 1-inch rim of dough. Fold that under and crimp the edges with your fingers or a fork. Slit the top crust with a knife a few times to let the steam escape. Put the pie in the oven, with a baking sheet on the rack below it to catch any drips. Bake for 30 minutes, then reduce oven temperature to 350°F. Continue baking 45 minutes more. Cover the rim of the crust with foil if it darkens too quickly. Remove the pie from the oven and allow it to cool at least 1 hour before cutting.
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