Apple Pie Recipes

Cranberry Apple Pie

This video shows you how to make a delicious Cranberry Apple Pie.

No Sugar Apple Pie

Ingredients:

• 6 peeled Red Delicious apples, sliced
• 1 can frozen unsweetened apple juice (12oz.)
• 3 Tbsp. cornstarch
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg

Directions:

Heat apple juice and add apple slices to the juice. Bring to a boil. Cook for 4 minutes. Remove apples from juice. Add the spices to the juice and thicken with cornstarch. Place the apple slices into an unbaked pie shell and pour thickened juice over apples. Put on top crust; seal well, and sprinkle with cinnamon on top. Bake at 350 for 1 hour. Makes 2-8" pies.

By Robin from Washington, IA

Caramel Apple Pie

It is easy!

Ingredients:

• 1 (15 oz.) pkg. refrigerated pie crusts
• 1/4 cup crushed graham cracker crumbs
• 6 cups sliced Granny Smith apples
• 1/4 cup flour
• 1 Tbsp. lemon juice
• 1 tsp. cinnamon
• 1/2 cup chopped walnuts
• 1/2 cup caramel ice cream topping

Directions:

Preheat oven to 400 degrees F.

Unfold one pie crust into a 9-inch pie plate. Sprinkle with graham cracker crumbs.

In a large bowl, combine apple slices, flour, lemon juice, cinnamon ,and walnuts. Mound into pie crust.

Drizzle caramel ice cream topping over apples.

Unfold second pie crust on top of the apples, tucking the excess under the bottom crust. Crimp with your fingers or a fork. Cut 3 slits in the pie to allow steam to escape. Cover very loosely with a sheet of aluminum foil.

Bake 10 minutes. Remove foil. Reduce temperature to 375 degrees F. Bake another 30-40 minutes. Let pie rest at least 40 minutes before slicing.

Servings:	8
Time:	20 Minutes Preparation Time 50 Minutes Cooking Time

By Jodi from Aurora, CO

Apple Pie

Ingredients:

• 3 cooking apples
• 1 egg yolk*
• 1/2 tsp. lemon juice
• 1 tsp. brown sugar
• 1 tsp. water or apple juice
• small pinch of ground cinnamon

*For babies age 6 months to 10 months, omit egg and add infant cereal by 1 tablespoon, until you get the desired consistency.

Directions:

Peel, core, and dice the apple into small pieces. Add to the lemon juice and water, cook over medium heat in a small saucepan for 20 minutes or until soft.

Mash or puree to desired consistency. Beat in the egg yolk and sugar until smooth.

Bake at 350 degrees F for 15 minutes or until set. Cool before serving.

By Jodi from Aurora, CO

Cranberry Apple Pie

If you are looking for a new pie recipe to try this holiday season, give this one a try. It has the perfect combination of sweet and tart flavors.

Approximate Time: 1.5 hours

Yield: 2 pies

Ingredients:

• 2 9 inch frozen pie shells, thawed
Crumble Topping:
• 3/4 cup all-purpose flour
• 1/4 cup light brown sugar, firmly packed
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/2 stick butter, cut into 1/2 inch pieces
• 1/2 cup pecans, coarsely chopped
Fruit Filling:
• 2 lb Gala apples, peeled, cored, and thinly sliced
• 8 oz fresh cranberries
• 1/2 cup light brown sugar, firmly packed
• 3 Tbsp all-purpose flour
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 1/2 Tbsp lemon juice
• 1/2 stick butter, cut into 1/2 inch pieces

Steps:

1. Preheat oven to 425 degrees F and move the rack to the lower third of the oven.
2. To make the crumble topping, start by combining the flour, brown sugar, cinnamon, and salt in a bowl. Blend in the cubed butter with your fingers, until large clumps form, then stir in pecans. Chill until you top your pie.
3. To make the fruit filling, combine apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl. Stir until fruit is well coated.
4. Divide fruit topping evenly between the two pie crusts. Dot the pies with the cubed butter. Loosely cover pies with foil and bake until apples droop slightly (about 30 min).
5. Remove the pies from the oven. Reduce the heat to 375 degrees F.
6. Divide the crumble topping in half. Sprinkle the topping onto the two pies. Return the pies to the oven and bake, uncovered, until filling is bubbly and topping is browned. Approximately 45 minutes - 1 hour. Cool completely.

By lalala...

Half Crust Apple Pie

For a quicker and easier apple pie, follow the recipe for mixing the apples with spices, flour and cinnamon, but only make 1/2 the crust recipe. Put the fruit in a pan or pie dish and cover with the top crust. You still get the flavor of homemade pie but without the calorie and fat laden bottom crust. This can be adapted for any recipe that calls for a top crust.

By Lynn

Classic Apple Pie

Just in time for you Thanksgiving feast...

Classic Apple Pie

8 servings

Ingredients:

v1/2 cup plus 1 tablespoon sugar
• 1/4 cup firmly packed golden brown sugar
• 3 tablespoons all-purpose flour
• 2 1/2 teaspoons cinnamon
• 1/4 teaspoons ground cloves
• 1/8 teaspoons salt
• 8 cups sliced, peeled, cored Pippin or Granny Smith apples (about 7 medium)
• 1/4 cup melted butter
• 1 recipe, 2 disks, Basic Flaky Pie Crust Dough (see recipe)

Directions:

Preheat oven to 375 degrees F. and position rack in bottom.

Combine 1/2 cup sugar, brown sugar, flour, teaspoons cinnamon, cloves and salt in large bowl. Add apples and butter and toss well.

Roll 1 disk out on lightly floured surface to 12-inch round. Roll dough up on rolling pin and transfer to 9-inch Pyrex pie plate. Trim edges. Spoon filling evenly into crust, mounding slightly in center. Roll second disk out on lightly floured surface to 12 inch round. Roll up on rolling pin and transfer to top of apples.

Trim edges to 3/4 -inch overhang. Turn top edge under bottom. Crimp edges decoratively. Cut several slits in crust to allow steam to escape. Place pie on heavy baking sheet. Stir remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon to combine in small bowl. Sprinkle over top of crust. Bake until pie is golden brown, juices bubble thickly in center and apples are tender, about 1 1/2 hours.

Basic Flaky Pie Crust Dough

Makes enough for 1 double crust pie or 2 single crust pies (Serves 8)

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 rounded tablespoon sugar
• 1 rounded teaspoon salt
• 1/2 cup chilled unsalted butter, cut into pieces
• 2/3 cup frozen vegetable shortening, cut into pieces
• 4-6 tablespoons ice water
• 2 teaspoons apple cider vinegar

Directions:

Combine flour, sugar and salt in food processor; pulse to blend. Add butter and shortening and cut into flour mixture using on/off turns. When mixture resemble coarse meal, transfer to large bowl. Combine 4 tablespoons ice water and cider vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding additional 2 tablespoons ice water if necessary.

Gather dough into 2 balls and flatten balls into disks. Wrap in plastic and chill 30 minutes or up to 4 days. Well-wrapped dough can be frozen up to 2 weeks. Allow dough to soften slightly at room temperature before continuing.

Nutrition Facts

Makes enough for 1 double crust pie or 2 single crust pies (Serves 8)

By Kathy

Triple Apple Pie

Ingredients

• 5 1/2 cups thinly sliced peeled tart apples
• 1/4 cup apple cider or juice
• 1/3 cup apple jelly, melted
• 1 cup sugar
• 3 Tbsp. flour
• 1 Tbsp. quick cooking tapioca
• 1/8 tsp. salt
• pastry to double crust pie (9inch)
• 2 Tbsp. butter

Directions

In a large bowl, combine the apples, cider and jelly. Combine the sugar, flour, tapioca and salt; add to apple mixture and toss gently to coat. Let stand for 15 minutes. Meanwhile, line a 9 inch pie plate with the bottom pastry; trim pastry even with edge of plate. Add filling; dot with butter. Fold out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400 degrees F for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

By Robin from Washington, IA

Source: Taste of Home

Mom's Apple Pie

Ingredients

• 1 package ready-made pie crusts
• 1 tsp. flour

Filling:

• 6 cups apples, thinly sliced and peeled
• 3/4 cup sugar
• 2 Tbsp. flour
• 3/4 tsp. cinnamon
• 1/4 tsp. salt
• 1/8 tsp. nutmeg
• 1 Tbsp. lemon juice

Directions

Heat oven to 425 degrees F. Prepare pie crust according to package directions for two-crust pie using 9 inch pie pan. In large bowl, combine all filling ingredients; toss lightly. Spoon apple mixture into pie crust-lined pan. Top with second crust and flute; cut slits in several places. Bake at 425 degrees F for 40-45 minutes or until apples are tender and crust is golden brown. Note: Two (20 oz.) cans of apple fruit pie filling can be substituted for apple filling above. Bake as directed. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

By Robin from Washington, IA

Old-Fashioned Crumb-Topped Apple Pie

Ingredients

Filling

• Pastry for single 9 inch pie crust
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 2 Tbsp. flour
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. salt
• 4 1/2 cups peeled and thinly sliced Granny Smith apples

Crumb Topping

• 1/3 cup flour
• 1/3 cup sugar
• 2 Tbsp. rolled oats
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 3 Tbsp. butter or margarine, softened

Directions

Preheat oven to 375 degrees F. Place pastry in 9 inch pie plate; flute edge.

For filling, combine sugars, flour, cinnamon, nutmeg and salt in large bowl. Add apples; gently toss to coat. Spoon into crust.

For topping, combine all ingredients except butter in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Sprinkle oat mixture over apples. Cover pastry edge with foil to prevent overbrowning. Bake 25 minutes; remove foil.

Bake 20-25 minutes longer or until top is golden brown. Cool on wire rack.

By Robin from Washington, IA

Apple Pie

This is a lovely apple pie. I like to make this in the fall. Freezes well.

Ingredients:

• 4 heaping cups sliced apples
• 1 cup sugar
• 4 tsp. flour
• pinch salt
• 2 tsp. ReaLemon
• 1/4 tsp. cinnamon
• 2 Tbsp. tapioca
• butter

Directions:

Mix flour and sugar and put 2 Tbsp. of this mixture on bottom of crust. Add salt and cinnamon to remaining mixture.

Sprinkle lemon on apples and stir into sugar mixture until slices are well coated. Pour into pastry lined pan.

Dampen edges of bottom crust. Dot with butter (a few pats) and shake tapioca over top. Cover with top crust and seal and flute edges.

Bake at 425 degrees F for 15-20 minutes. Reduce heat to 350 F for 30-35 minutes.

Servings: 6-8

Prep Time: 20 Minutes

Cooking Time: 45-55 Minutes

By Robin from Washington, IA

Individual Apple Pie

Open one can of crescents, take two triangles of crescents, so they look like a rectangle. Sprinkle lots and lots of cinnamon and sugar, take your apple, peel it, and cut it in 4 pieces, yes 4 pieces. Place each piece on crescent and roll it all up. Place as is in sprayed cake pan. Then pour 1 can mountain dew all over small apple pies. Bake on 350 degrees F for about 30 minutes, depends on ovens. Voila (Wallah), my family loves them.

By Jamish from Ransom, Kansas

Golden Delicious Apple Pie

Ingredients

Pastry:

• 2 cups flour
• 1 tsp. salt
• 2/3 cup firmly packed cold butter flavor vegetable shortening or 1/3 cup each cold butter and vegetable shortening
• 1/4 cup cold water
• 1 egg yolk
• 1 Tbsp. cider vinegar

Apple Filling:

• 3/4 cup sugar
• 3/4 tsp. cinnamon
• 5 large Golden Delicious Apples, cored, quartered, and thinly sliced
• 2 Tbsp. butter or margarine

Directions

Preheat oven to 450 degrees F. Prepare pastry: Combine flour and salt in large bowl. Cut in shortening until texture of coarse meal. Whisk together water, egg yolk and vinegar in small bowl. Gradually pour over flour mixture, stirring quickly with fork until pastry holds together. Divide pastry in half; flatten into rounds 1 inch thick. Cover with damp paper toweling. Roll half of pastry out on well-floured surface into 13 inch round. Roll onto rolling pin; ease into 9 inch pie plate.

Prepare Apple Filling: Combine sugar and cinnamon in large bowl. Add apples, toss together. Pile apples into pastry shell, mounding in the center; dot with butter.

Roll second half of pastry into 12 inch round. Roll onto rolling pin; carefully ease over top of apples, centering as evenly as possible. Trim pastry to 1 inch overhang all around. Roll the two under together onto plate rim; crimp to seal. Cut steam vents in top crust. Slide pie onto baking sheet.

Bake in preheated 450 degree F oven for 15 minutes; if pie browns too much, cover loosely with aluminum foil. Reduce heat to 400 degrees F. Bake 1 hour and 25 minutes or until pastry is golden brown and filling is bubbly. Cool pie at least 1 hour.

By Robin from Washington, IA

Caramel Cinnamon Apple Pie

Ingredients

• 1 unbaked 9" pie shell
• 1 qt. apple pie filling, or 2 cans
• Topping:
• (lattice top crust, opt.)
• 2/3 cup crushed graham crackers
• 1/4 cup brown sugar
• 3 Tbsp. (level) flour
• 1/3 cup butter
• dash salt

Garnish Ingredients

• 2 cups whipped topping or caramel pecan whipping cream
• 1/2 cup butterscotch caramel ice cream topping
• pecans, coarsely chopped

Directions

Pour apple pie filling into pie shell. Mix topping ingredients and spread evenly over pie filling. At this point you may add a lattice top crust over the crumb topping, if you wish. This is optional. Bake at 375 degrees F for 35-40 minutes or until crust is done. While pie is still warm cover the crumbs or lattice crust with ice cream topping. Cool. Then before serving, spread whipped topping over all and sprinkle with pecans. This is a great way to spruce up plain apple pie!

By Robin from Washington, IA

Sour Cream Apple Pie

I'm so excited for apple season to get here so I can make this pie! Very good!

Ingredients:

• 1 unbaked and chilled 9 inch pie shell

Filling:

• 6 medium apples, pared, cored, and sliced
• 2 Tbsp. flour
• 3/4 cup sugar
• 3/4 tsp. cinnamon
• 1/8 tsp. salt
• 1 egg
• 1/2 tsp. vanilla
• 1 cup sour cream

Topping:

• 1/3 cup flour
• 1/3 cup sugar
• 1/2 tsp. cinnamon
• 1/4 cup butter

Directions:

For filling: Sift together flour, sugar, cinnamon and salt. Stir in egg, vanilla, and sour cream. Fold in apples and spoon into pie shell.

Bake 15 minutes at 400 degrees F, then at 350 degrees for 30 minutes more.

Meanwhile, prepare topping by combining flour, sugar, cinnamon, and butter and blend until crumbly. Sprinkle over pie and bake at 400 degrees F for 10-15 minutes longer. Serve with slice of cheese, if desired.

By Robin from Washington, IA

Easy as Pie Apple Pie

Ingredients

• 4 cups apples
• 1 1/2 cups water
• 1 Tbsp. butter
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 package peach gelatin (3oz.)
• 1 small package vanilla pudding mix, not instant
• 1 baked pie shell (9 inch), cooled

Topping:

• 1/2 cup graham cracker crumbs
• 2 Tbsp. butter, melted
• 1 Tbsp. sugar

Directions

Combine apples, water, spices and butter in saucepan. Bring to a boil and simmer 5 minutes. Stir in gelatin, then add pudding mix. Blend well and bring to a boil over high heat. Remove from heat and let stand for 5 minutes. Pour into pie shell. Mix the topping and sprinkle over pie filling. Chill until set, about 3-4 hours.

By Robin from Washington, IA

Failproof Apple Pie

Ingredients

• 1 box Jiffy brand pie crust mix
• ice water
• 6 cups fresh peeled and sliced apples (slice thinly)
• 1 cup sugar or Splenda
• 3 Tbsp. white flour
• 1 tsp. cinnamon (if desired)
• 4 Tbsp. butter or margarine (if desired)
• cinnamon/sugar mixture (if desired)
• 1 egg white
• 9 or 10 inch deep dish pie plate

Directions

In large bowl, mix pie crust mix with ice cold water until holds together. Gently knead dough till smooth. (Do not OVERWORK dough, if you add too much water don't worry, just use more flour on your surface when rolling out). Divide in half and roll out on floured surface to 2 inches larger in size then pie plate diameter. Fold rolled out piecrust into 4ths and place into pie plate, letting extra hang over the sides. Roll out other half and fold into 4ths.

In large bowl, mix fruit, sugar, flour and spices until fruit is covered evenly. Pour into prepared pie crust. Drop butter or margarine by spoonful onto fruit mixture. Lay second half of pie crust over top. Push down gently on edges to seal. Turn excess pie crust under, making even with edge of pieplate. Seal by gently pinching edges all the way around.

Beat eggwhite in small bowl. Brush generously over top of pie crust. Make 8-10 small slits in top crust. Sprinkle with cinnamon/sugar mixture if desired.

Bake at 375 degrees F until crust is golden brown and filling is bubbly, about an hour. Let cool before serving.

Makes 8 generous servings.

Note: If you would prefer a Caramel Apple Pie, use brown sugar instead of white.

Source: http://www.2ewenique.com

By Cheryl