OUR FAVORITE APPLE PIE
This all-time best apple pie recipe the perfect combination of an all-butter flaky crust and tender apples. Use sweet-tart Honeycrisp and Braeburn apples.
Provided by Rhoda Boone
Categories Dessert Bake Thanksgiving Kid-Friendly Apple Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Frankenrecipe Small Plates Fourth of July
Yield Yield: One 9-inch pie
Number Of Ingredients 14
Steps:
- In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour (or up to overnight).
- Preheat the oven to 425°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
- On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1/2-inch overhang, and transfer to the refrigerator. On a floured piece of parchment, roll out the second disc of dough to the same size as the first and refrigerate both crusts for 30 minutes.
- In a small bowl, whisk together the egg and milk and set aside. Peel, core, and slice the apples into 1/4-inch thick wedges. Place apples in a large bowl and mix with 1/4 cup flour, 1/3 cup sugar, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon. Fill the dough-lined pan with the apple mixture, packing apple slices as tightly as possible.
- Brush the rim with egg and milk mixture, reserving the excess. Top with the second dough round and press over apples to minimize excess space between apples and crust. Press the top and bottom crusts together and trim the top crust to a 1-inch edge around pan. Tuck top edge under bottom edge and crimp or decorate as desired. Cut five vents in the top crust for steam. Refrigerate pie for 30 minutes to set the crimp.
- Brush top crust with egg wash and sprinkle with coarse sugar.
- Place pie on the preheated rimmed baking sheet and bake until the crust begins to turn golden, 20 to 25 minutes. Rotate sheet, move to center rack, and reduce oven to 350°F. Continue baking until the crust is golden brown and you can see the thickened juices bubbling, 40 to 50 minutes more. Cool on a rack 3 to 4 hours to allow juices to set before slicing.
- Do Ahead
- The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The baked pie will keep, loosely covered with aluminum foil, at room temperature for up to 2 days.
SWEDISH APPLE PIE
This is a "no crust" apple pie that my mom used to make. It is great served alone or with vanilla ice cream. This is a "must" for our family at holiday gatherings.
Provided by Amy D
Categories Pie
Time 55m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Fill pie pan 3/4 full with apples.
- Mix 1/4 cup sugar and 3 tsp cinnamon.
- Sprinkle over apples.
- In saucepan, melt butter and remove from heat.
- Add remaining ingredients (including the 1 cup of sugar remaining).
- Pour evenly over the apples in pan.
- Bake 45 minutes.
EASY SWEDISH APPLE PIE
Apple pie baked with a cinnamon crust.
Provided by FOXYMINIME
Categories World Cuisine Recipes European Scandinavian
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie.
- Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 49.3 g, Cholesterol 69 mg, Fat 18 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 132.5 mg, Sugar 35.4 g
APPLE PIE FROM SCRATCH RECIPE BY TASTY
Here's what you need: flour, salt, butter, ice water, granny smith apple, sugar, flour, salt, cinnamon, nutmeg, lemon, egg, sugar, vanilla ice cream
Provided by Alix Traeger
Categories Bakery Goods
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
- Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
- Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
- Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
- Peel the apples, then core and slice.
- In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
- Mix until combined and all apples are coated. Refrigerate.
- Preheat the oven to 375°F (200°C).
- On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
- Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
- Pour in apple filling mixture and pat down.
- Roll the other half of the dough on top.
- Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
- Brush the pie with the beaten egg and sprinkle with the sugar.
- Cut four slits in the top of the pie to create a vent.
- Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
- Allow to cool completely before slicing.
- Top with ice cream and serve.
- Enjoy!
Nutrition Facts : Calories 276 calories, Carbohydrate 60 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 27 grams
SCOTTISH APPLE PIE
Provided by Evelyn Herring
Categories Fruit Dessert Bake Apple Bon Appétit California Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Line 9-inch-diameter glass pie dish with 1 pie crust. Mix apples, 8 tablespoons sugar, cookie crumbs, marmalade, raisins, and orange peel in large bowl. Spoon filling into crust-lined dish. Top with remaining crust. Press crust edges together to seal; crimp edge decoratively. Cut 1-inch hole in center.
- Blend cream and 1 tablespoon sugar in small bowl; brush over crust. Bake pie until crust is golden and filling bubbles thickly, about 45 minutes. Serve warm.
SWEDISH APPLE PIE
This decadent apple pie serves up homemade flavor in every bite. This is a perfect snack with coffee or as an after-dinner treat. -Sarah Klier, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, flours, baking powder, salt and cinnamon. In a small bowl, whisk egg and vanilla. Stir into dry ingredients just until moistened. Fold in apples and walnuts., Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with confectioners' sugar if desired. Serve warm.
Nutrition Facts : Calories 174 calories, Fat 7g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 207mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
TRADITIONAL SCOTTISH RECIPES - APPLE BUTTERSCOTCH PIE
I found this on rampantscotland.com an interesting and informative web site, and tried this on my family last night. Very good and easy. Especially when using ready prepared pie crust and sliced, tinned or frozen apples. A thin layer of plum jam and a meringue topping make this pie different, and extra good. Prep time is determined by whether or not you use fresh or tinned/frozen apples.
Provided by bshemyshua
Categories Dessert
Time 1h7m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- You can use a ready-prepared pastry flan case or make your own. I recommend Recipe #148258.(I would like to mention that on rampantscotland.com, most pie crust recipes are made with half lard, half butter. Seems to be another scottish touch, which I like).
- Peel and thinly slice the apples to fill the case completely.
- Beat together one egg and two tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt.
- Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
- Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk/mixer until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.
- Spread the plum jam over the apples and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife.
- Bake for a further 20 minutes or so until the meringue is lightly golden.(watch kind of closely, I've burned meringues by following these directions excactly because ovens vary) Serve cold.
Nutrition Facts : Calories 321.2, Fat 12.5, SaturatedFat 3.7, Cholesterol 40.8, Sodium 216.3, Carbohydrate 49, Fiber 3.2, Sugar 29, Protein 4.7
APPLESCOTCH PIE
Looking for a fruit pie? Then check out this delicious applescotch pie recipe - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 6
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, mix apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7 to 8 minutes or just until apples are tender. In small bowl, mix 1/4 cup flour, the granulated sugar and 3/4 teaspoon salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and butter; cool.
- Heat oven to 425°F.
- In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide pastry in half; shape each half into flattened round surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Roll one round of pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold one pastry circle into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
- Spoon apple mixture into pastry-lined pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim pf pan. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake 40 to 45 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.
Nutrition Facts : Calories 690, Carbohydrate 92 g, Cholesterol 15 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 52 g, TransFat 5 g
EMILY'S FAMOUS APPLE PIE
This is the easiest apple pie in the world to make. I like to use fresh Granny Smith apples. For special occasions I make a lattice top for this all-American treat!
Provided by HBIC
Categories Desserts Pies Apple Pie Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl stir together the sugar, flour, cinnamon and cloves.
- Place one of the pie shells into a 10 inch pie pan. Put 1/2 of the sliced apples into the shell and sprinkle half of the sugar mixture over them. Top with the remaining apples and the remaining sugar mixture.
- Cover apples with the top crust. Press edges with the tines of a fork to seal and poke holes in the top with a knife. Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 47.2 g, Fat 12 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 3 g, Sodium 188.4 mg, Sugar 24.8 g
More about "scottish apple pie recipe epicuriouscom"
APPLE PIE | TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
LIFE AND PIE: SCOTTISH APPLE PIE (4 STARS) - BLOGGER
From 52pi.blogspot.com
THE BAKER’S BENCH: SCOTTISH APPLE PIE | THE HIGHLANDS …
From highlandscurrent.org
SCOTTISH APPLE PIE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (1)Servings 8
- Preheat oven to 375°F. Line 9-inch-diameter glass pie dish with 1 pie crust. Mix apples, 8 tablespoons sugar, cookie crumbs, marmalade, raisins, and orange peel in large bowl. Spoon filling into crust-lined dish. Top with remaining crust. Press crust edges together to seal; crimp edge decoratively. Cut 1-inch hole in center.
- Blend cream and 1 tablespoon sugar in small bowl; brush over crust. Bake pie until crust is golden and filling bubbles thickly, about 45 minutes. Serve warm.
SCOTTISH PIES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TRADITIONAL SCOTTISH SCOTCH PIE RECIPE FROM SCOTLAND EASY VERSION
PRINT OUR FAVORITE APPLE PIE RECIPE | EPICURIOUS.COM
From mastercook.com
SCOTTISH MEAT PIE BEST RECIPES
From findrecipes.info
SCOTTISH APPLE PIE | RECIPE | RECIPES, EPICURIOUS, FRENCH …
From pinterest.ca
TRADITIONAL SCOTTISH RECIPE: STEAK PIE - FOOD NEWS
From foodnewsnews.com
WHAT WINE GOES WITH MAPLE SUGAR PIE RECIPE EPICURIOUSCOM
From delipair.com
SCOTTISH DESSERT RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
SCOTTISH APPLE PIE RECIPE - TRADITIONAL RECIPES - 2022
From ss.kampod.name
SCOTISH PIES - THERESCIPES.INFO
From therecipes.info
SCOTTISH APPLE PIE RECIPE - RECIPEZAZZ.COM
EPICURIOUS APPLE PIE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SWEDISH APPLE PIE – THE EASIEST PIE YOU’LL EVER MAKE!
From hostessatheart.com
GORDON RAMSAY PIE CRUST RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CARAMEL APPLE PIE RECIPE EPICURIOUS - DAIRY FREE BISCUITS
From dairyfreebiscuits.jenpros.com
MY FAVORITE (BRITISH) APPLE PIE - CHRISTINA'S CUCINA
From christinascucina.com
SCOTTISH-APPLE-PIE.COM DOMAIN INFO (SCOTTISH APPLE PIE)
From domain-status.com
SCOTTISH APPLE PIE
From pinterest.ca
EASY SCOTTISH DESSERTS - COOKEATSHARE - RECIPES
From cookeatshare.com
EASY & AUTHENTIC SCOTCH PIE RECIPE - SCOTTISH SCRAN
From scottishscran.com
WHAT WINE GOES WITH MAPLE PECAN PIE RECIPE EPICURIOUSCOM
From delipair.com
SCOTTISH APPLE PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCOTTISH MEAT PIES - RECIPES | COOKS.COM
From cooks.com
SCOTTISH APPLE DESSERT - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SCOTTISH PORK PIE BEST RECIPES
From findrecipes.info
SCOTTISH APPLE PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love