Recipes for "apple pie"

Preheat oven to 425 degrees F (220 degrees C).

Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.

Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.

Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.

Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).

Line a 9-inch pie dish with one pastry crust; set second one aside.

Combine 3/4 cup sugar and cinnamon in a small bowl. Add more sugar if your apples are tart.

Layer apple slices in the prepared pie dish, sprinkling each layer with cinnamon-sugar mixture.

Dot top layer with small pieces of butter. Cover with top crust and flute the edges to seal.

Beat egg with 1 tablespoon water to make an egg wash; brush the top crust with egg wash. Cut several slits in the top crust to allow steam to escape.

Bake pie on the lowest rack of the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until golden brown and filling bubbles, 30 to 35 minutes more.

Serve warm or cold.

Gather all ingredients.

Mix sugar, cooking starch, cinnamon, and nutmeg in a large pan. Add water and salt and mix well.

Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.

Sterilize canning jars, lids, and rings by boiling them in a large pot of water. Peel, core, and slice apples.

Pack the sliced apples into hot canning jars, leaving a 1/2 inch of headspace.

Fill jars with hot syrup, and gently remove air bubbles with a knife.

Put lids on and process in a water bath canner for 25 minutes.

Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.

Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.

In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.

Bake in preheated oven for 65 minutes, or until golden brown.

Preheat the oven to 450 degrees F (230 degrees C).

Peel and slice apples, then place in a large bowl. Add 1 cup white sugar, brown sugar, flour, and cinnamon; toss until apples are evenly coated. Set aside.

Roll out 1 pastry crust on a lightly floured work surface and place in a 10-inch glass pie pan. Fill with apple mixture and dot with butter. Roll out remaining pastry crust and place over apple-butter filling. Crimp the edges together to seal.

Wet hands with water and dampen the top of pie; sprinkle with 1 tablespoon white sugar. Poke some holes in top crust with a fork so steam can escape.

Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown, about 45 minutes more. Place a piece of aluminum foil under the pie plate to catch overflows. Serve warm.

Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with bottom crust.

Combine apples, sugar, flour, cinnamon, salt, and nutmeg in a bowl. Place mixture into the prepared pie plate. Dot with butter. Cover with top crust and seal. Cut holes in top crust to allow venting.

Bake in the preheated oven for 10 minutes.

Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until crust is golden brown and apples are tender, 40 for 50 minutes. Cool and serve.

Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C).

Combine white sugar, brown sugar, butter, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat, and set aside.

Line the bottom and sides of a 9-inch pie plate with one pie crust. Fill with apple slices.

Roll out top crust into a 10-inch circle. Cut into 8 (1-inch-wide) strips using a sharp paring knife or pastry wheel

Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.

Pour butter-sugar mixture evenly over the lattice, letting any excess drizzle into the filling.

Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown, the caramel is set, and the apple filling is bubbling, 35 to 40 minutes more. Allow to cool completely before slicing.

Preheat the oven to 350 degrees F (175 degrees C). Place a baking sheet on the center rack in the oven.

Stir sugar, flour, and cinnamon together in a small bowl until well combined. Cut butter into small pieces; divide into 2 equal piles.

Roll out pastry to an 11- or 12-inch circle; press into a 9-inch pie pan. Roll out top crust and set aside.

Place sliced apples into a large bowl. Pour sugar mixture over the top and add 1/2 of the butter pieces. Toss apples until thoroughly coated. Pour into the pastry-lined pie pan.

Dot apples with remaining butter. Place second pastry on top. Seal the edges and cut steam vents in top crust.

Set pie on the baking sheet in the preheated oven. Bake until filling is bubbly and crust is golden brown, 50 to 60 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Toss apples with 1 tablespoon sugar and pour them into a deep 9-inch pie plate.

Thoroughly mix together 1 cup sugar with flour, butter, egg, and cinnamon. Spread this evenly over the top of the pie.

Bake in the preheated oven until apples have cooked and topping is golden brown, 40 to 45 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Melt butter in a large saucepan over medium heat. Stir in brown sugar, white sugar, water, cinnamon, and salt. Bring to a boil, stirring constantly to dissolve sugar, then remove caramel sauce from heat.

Unroll a pie crust and press into a 9-inch pie dish. Place apples into crust. Unroll second pie crust on a work surface and cut into 8 (1-inch-wide) strips. Arrange strips in a criss-cross pattern over apples or weave into a lattice crust. Crimp bottom crust over ends of lattice strips with your fingers.

Spoon caramel sauce over pie, covering lattice strips; let remaining sauce drizzle over crust and onto filling.

Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown, caramel on top crust is set, and filling is bubbly, 35 to 40 more minutes. Allow to cool completely before slicing.

Preheat the oven to 350 degrees F (175 degrees C).

Whisk 1/3 cup apple juice concentrate together with cornstarch and cinnamon in a small bowl. Set aside.

Simmer apples with remaining apple juice concentrate in a large saucepan until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.

Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.

Bake in the preheated oven until crust is golden brown, about 45 minutes.

Combine apple juice, apple cider, sugar, and cinnamon sticks in a large pot. Bring to a boil, remove from heat, and let cool completely.

Once cool, stir in grain alcohol.

Preheat the oven to 350 degrees F (175 degrees C). Place butter in a large cast-iron skillet; place in oven while preheating until melted, about 5 minutes.

Stir brown sugar into melted butter in the skillet; return to oven until bubbling, about 5 minutes.

Gently place 1 pie crust on top of brown sugar mixture, without pressing down; arrange apple slices on top of crust.

Combine white sugar, cinnamon, and flour in a bowl; sprinkle over apple slices. Place remaining 1 pie crust over apple slices; cut slits in top crust for ventilation. Seal top and bottom crusts together.

Bake in the preheated oven until top crust is lightly browned, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Stir sugar, flour, cinnamon, and cloves together in a small bowl until well combined.

Place 1 pastry crust into a 10-inch pie plate. Place 1/2 of the apple slices into crust and sprinkle 1/2 of the sugar mixture over the top. Top with remaining apple slices, then remaining sugar mixture. Cover with remaining pastry crust. Press the edges with the tines of a fork to seal, then poke holes in the top with a knife.

Bake in the preheated oven for 45 minutes.

Line a large rimmed baking sheet with parchment paper.

Unroll the pie crust onto the parchment paper. Whisk the egg yolk and 1 teaspoon water in a small bowl and brush over the crust; dust the top with cinnamon sugar. Let air dry for 5 minutes, then cut into squares or other shapes. Spread out on the baking sheet.

Bake until golden brown and crisp, about 5 to 10 minutes.

Add the pie filling to a small sauce pot and set over low heat. Cover with a lid and cook, stirring occasionally, until warm, 5 to 10 minutes. Remove from heat and stir in lemon juice, if using.

Portion the warmed apples into serving bowls. Add the cinnamon-sugar pie pieces and top with whipped cream or vanilla ice cream.

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Gather the ingredients.

Stir cinnamon, nutmeg, and cardamom together in a small bowl until combined.

Store in a sealed jar.

Preheat the oven to 425 degrees F (220 degrees C).

Make the apple pie: Place apple slices in a large bowl. Mix white sugar, flour, cinnamon, nutmeg, and allspice together in a separate bowl until combined; sprinkle over apples and toss until evenly coated.

Remove pie shell from freezer; pour apple mixture into pie shell and dot with butter. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.

Bake pie in the preheated oven for 10 minutes.

Meanwhile, make the streusel topping: Mix flour, oats, brown sugar, lemon zest, and cinnamon in a medium bowl until combined. Cut in butter until mixture is crumbly. Remove pie from oven and sprinkle streusel on top.

Reduce heat to 375 degrees F (190 degrees C). Return pie to oven and bake until streusel is browned and apples are tender, 30 to 35 minutes more. Cover loosely with aluminum foil to prevent excess browning.

Gather all ingredients.

Combine apple juice, apple cider, white sugar, brown sugar, cinnamon sticks, and apple pie spice in a large pot; bring to almost a boil. Cover the pot with a lid, reduce heat, and simmer for about 1 hour. Remove from heat and cool completely.

Stir grain alcohol and vodka into apple syrup; remove cinnamon sticks.

Pour apple pie moonshine into clean glass jars or bottles. Store in the refrigerator.

Preheat the oven to 425 degrees F (220 degrees C).

Make the pie: Bring water, sugar, and cream of tartar to a boil in a medium saucepan over medium-high heat. Drop in whole crackers and boil for 5 minutes. Remove from the heat and pour mixture into pie shell; sprinkle with cinnamon and drizzle with lemon juice.

Make the topping: Mix crushed crackers, brown sugar, melted butter, and cinnamon together in a small bowl; sprinkle over pie filling.

Bake in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 more minutes. Serve warm.

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Arrange pastry in the bottom of a 9-inch pie pan. Place apples in crust.

Mix 1/2 cup sugar, 2 tablespoons flour, and cinnamon together in a bowl; pour over apples in crust. Sprinkle lemon juice on top.

To make the crumble topping: Place 1/2 cup sugar and 1/2 cup flour in a bowl. Cut in cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs; sprinkle crumble mixture evenly over apples.

Take two 15-inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.

Bake in the preheated oven, without opening the parchment, for 1 hour. Remove from oven, split parchment open, and cool pie on a wire rack.

Serve warm, or at room temperature.

Place apple cider, apple juice, sugar, and cinnamon sticks into a large pot. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat and discard cinnamon sticks. Allow mixture to cool to room temperature, then stir in grain alcohol.

Pour into sterilized quart-sized canning jars; seal with clean lids and rings and refrigerate until ready to serve. Store in the refrigerator for up to 6 months.

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Peel and core apples, then thinly slice. Set aside.

Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.

Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.

Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.

Make a lattice crust: Fold the first and third strips all the way back so they're almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.

Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position. Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.

Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn't run off the sides.

Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.

Serve and enjoy!

Gather the ingredients.

Place apples in a bowl. Toss apples with lemon juice in a large bowl and set aside.

Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, constantly stirring.

Add apples and return to a boil. Reduce heat, cover, and simmer until apples are tender, 6 to 8 minutes. Cool for 30 minutes.

Ladle into 5 freezer containers, leaving 1/2 inch of headspace. Cool at room temperature no longer than 1 1/2 hours. Seal and freeze. Can be stored for up to 12 months.

Enjoy!

Gather all ingredients.

Prepare the Apple Filling: Stir together apple pie fruit filling, cinnamon, salt, and nutmeg in a bowl until well combined. Reserve 1/4 cup apple slices from the filling in a small bowl; roughly mash remaining apple mixture using a potato masher. Set aside.

Prepare the Tiramisu: Place mascarpone in a large bowl; set aside.  Combine cream, sugar, cinnamon, vanilla, salt, and nutmeg in a second large bowl and beat with an electric mixer on medium-low speed until it starts to thicken, about 30 seconds. Increase speed to medium and beat until soft peaks form, about 2 minutes.

Gently whisk a third of cream mixture into mascarpone just until combined and slightly loosened; fold in remaining cream mixture, in 2 additions using a whisk, until just combined.

Pour apple cider in a shallow bowl. Quickly dip and roll ladyfingers in the cider, one by one, just until coated, about 1 second each. Arrange 12 ladyfingers in a single layer on the bottom of an 8-inch square baking dish; trim or break ladyfingers to fit as needed. Crumble and arrange any leftover ladyfinger pieces into the gaps and over the top.

Spread half of mashed apple filling over ladyfingers. Drizzle evenly with 2 tablespoons of the caramel sauce. Top with half of the mascarpone mixture, spreading into an even layer. Repeat layers once with remaining ladyfingers, cider, apple filling, caramel sauce, and mascarpone mixture, piling top high as needed and swooping into an even layer with the back of a spoon. Discard any remaining cider.

Loosely cover with plastic wrap and refrigerate with reserved apple slices until set, for at least 4 hours or up to 24 hours.

When ready to serve, chop reserved apple slices. Uncover and top tiramisu evenly with chopped apples and a drizzle of caramel sauce; garnish with pecans, if using.

Preheat the oven to 375 degrees F (190 degrees C).

Mix crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in the preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.

Melt remaining tablespoon of butter in a skillet over medium heat. Stir in apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until apples have lightly browned, and sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.

Combine cream, half-and-half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

When ice cream has finished, stir in crumbled cookies, caramelized apples, and walnuts. Add dulce de leche by the teaspoon while stirring to evenly distribute.