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Apple Pie Recipes

November 11, 2010

It is easy!

Ingredients:

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

Comment Was this helpful? 5
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30 More Recipes

Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

November 30, 2010

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.

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

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

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August 24, 2008

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).

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February 3, 2005

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Solutions

Share on ThriftyFunThis page contains the following solutions. Have something to add? Please share your solution!

August 22, 2006

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. . .

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December 14, 2004

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.

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

Does anyone have a recipe for French Apple Pie? This is a two crust pie with a dense filling of apples and raisins. The top has a white icing. Not a soft, thick cake type icing -- it is thin and sort of brittle. This used to be a very popular pie but now you can't find it anywhere, not even on the recipes sites.

It seems to be a thing of the past. Thanks to anyone who can help. By the way, this is not the same as Dutch Apple Pie.

Answers

June 7, 20070 found this helpful

You might want to try a different name when looking for recipes. What I think of French Apple pie is a great recipe (that I lost BOOOOO HOOOO!) of piled high apples with a yummy crumb topping. That is what I have seen alot of "French" Apple pie recipes as.

Hope you find it!

Reply Was this helpful? Yes
By Shely (Guest Post)
June 8, 20070 found this helpful

"Here's the French Apple Pie recipe from my Betty Crocker Cook Book copyright 1956. I'm writing it just as it is in the book. You might enjoy the products that are mentioned. You need three recipes, the (key) Apple pie recipe which is used for several variations of apple pie, the Pastry for One-crust pie, and the French Apple Pie Recipe. Good luck with your pie making!"

* * * * *

French Apple Pie.
"From a famous Hollywood tearoom."
Make Pastry for One-Crust Pie. Line pie pan. Add filling as in (key) Apple Pie recipe below, except use minimum amount of sugar. Sprinkle with Crumb topping below.

Crumb Topping 9" pie 8" pie
1/2 cup butter 1/3 cup
1/2 cup brown sugar (packed) 1/3 cup
1 cup Gold Medal Flour 3/4 cup

Serve warm with cream or ice cream.

* * * * *

Apple Pie Recipe (key)
"From about 1630, Apple Pie was served almost daily in New England . . . when the newly planted orchards were bearing fruit."

Know your apples! Select tart, firm, juicy apples, such as Jonathans, Winesaps, Greenings, Duchess, Wealthies, or Roman Beauties. 1 lb apples equals 3 medium apples or 3 cups sliced apples.

Peel apples, quarter them, remove cores, and slice 1/4 " thick. If apples are dry, sprinkle with a little water. Use the smaller or larger amount of sugar according to sweetness of apples and desired taste. For more tartness, add a little lemon juice.

Apple Pie Filling 9" pie 8" pie
Mix 3/4 to 1 cup sugar 1/2 to 3/4 cup
1 tsp. cinnamon or nutmeg 3/4 tsp.
Mix lightly through 6 to 7 cups sliced apples 4 to 5 cups

Heap up in pastry-lined pie pan.

Dot with........1 1/2 tbsp. butter 1 tbsp.

Cover with top crust which has slits cut in it. Seal and flute. Bake until crust is nicely browned and apples are cooked through (test with fork). Serve warm or cold . . . may be topped with cream, whipped crean, or ice cream.

Temperature: 425 degrees (hot oven).
Time: Bake 50 to 60 minutes.

* * * * *

Standard Pastry for One-crust Pie (8 or 9") Make with solid shortening.
Mix 1 cup sifted Gold Medal Flour
1/2 tsp. salt
Cut in with pastry blender 1/3 cup lard (or 1/3 cup plus 1 tbsp. hydrogenated shortening such as Spry, Crisco, Swift'ning, Snowdrift)
Sprinle with 2 tbsp. water

Mix with fork until all the flour is moistened. Gather dough together and press into a ball.

My words follow. "At this point the cookbook has pictures on how to roll out the dough. If you wish to roll the dough out between wax paper, wet the cabinet lightly, place one sheet of wax paper (just larger than the width of the paper, or a 12 inch square) on the wet counter. Place the ball of dough on that sheet of wax paper and place another piece of wax paper over the ball. Use a rolling pin to flatten. You may have to roll in several directions to get your dough round. Your dough round should be just a bit larger than the top outside of your pie pan. When the dough is flat enough and round enough, carefully peel the top piece of wax paper off. Replace gently and turn the two pieces of paper and dough over. Peel off the other side. You will still have the back piece of paper on the dough as you lift the dough onto the pan. When the dough is positioned over the pan, remove the last piece of paper. Use your fingers and flute the edges of the dough at the top of the pan."

Reply Was this helpful? Yes
June 8, 20070 found this helpful

This is from www.recipezaar.com
Just go to the site and type in French Apple Pie and hit Go. There are 9 recipes, if this isn't the one you are looking for maybe one of the others is.
Good Luck

French Apple Pie

2 9 inch pie crusts, unbaked
6 granny smith apples, peeled,cored and sliced into 1/8 inch thin (or any tart apples)
1 cup raisins
1 tablespoon lemon juice
3/4-1 cup white sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons flour or cornstarch
1 teaspoon fresh lemon rind

Icing
1 cup confectioners' sugar
1-2 tablespoon milk

Preheat oven to 450 degrees.
Place one crust in a 9 inch pie pan.
Mix apple slices and raisins and place in pie shell.
Sprinkle with lemon juice.
Mix remaining ingredients (not Icing) and sprinkle on top of apples and raisins.
Dot with butter if desired and place 2nd crust on top.
Crimp or flute edges as desired.
Bake at 450 degrees for 10 minutes, then reduce heat to 375 degrees and Bake 40 more minutes.
When pie is cool, mix the icing and drizzle over the crust.

Reply Was this helpful? Yes
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July 15, 2010

I have a Gravenstein apple tree with a hundred apples. I need recipes that are best using Gravensteins!

By wendy from San Francisco

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