Apple Pie (Quick & Easy)

This is a simple, yet delicious recipe for apple pie. 

Apple Pie

recipe by Allrecipes

• 1 recipe pastry for a 9 inch double crust pie

• 1/2 cup unsalted butter

• 3 tablespoons all-purpose flour

• 1/4 cup water

• 1/2 cup white sugar

• 1/2 cup packed brown sugar

• 1-2 teaspoons cinnamon

• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.  Stir in cinnamon.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Gently pour 1/2 the sugar and butter liquid over the apples. Cover with a lattice work crust. Gently pour the remaining 1/2 sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Serve with vanilla ice cream and enjoy!

Flat Apple Pie

We watched Pioneer Woman whipped up these flat apple pies on her new cooking show yesterday.  They looked so good we decided to make them.  We served them after dinner.  Everyone agreed these were fantastic.

 

Flat Apple Pie

recipe by the Pioneer Women (slightly adapted)

Ingredients

• 5 Granny Smith apples, peeled and sliced
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1/2 tablespoon cinnamon
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Juice of 1/2 lemon
• 1 recipe Perfect Pie Crust, recipe follows
• 6 tablespoons butter

Directions

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.

With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.

Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

 

Perfect Pie Crust:

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 1/2 sticks cold butter
• 3/4 cup vegetable shortening
• 1 egg
• 5 tablespoons cold water
• 1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts.

 

Caramel Sauce

• 4 Tablespoons Butter
• 1 cup Brown Sugar, Packed
• 1/2 cup Half-and-half
• Pinch Of Salt
• 1 Tablespoon Vanilla

Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Remove from heat and drizzle over pie.  We drizzled over the individual pie pieces as opposed to the whole pie.

Enjoy! 

 

Click here to print this recipe!

I made three pecan pies using this recipe for Thanksgiving.  This is a delicious pecan pie.  Most importantly, the pie set perfectly every time. 

Pecan Pie

Recipe by Mommy’s Kitchen

1/2 cup sugar
1/4 cup butter (softened)
1 cup light corn syrup
1/4 tsp salt
1 1/2 tsp vanilla
3 eggs
1 1/2 cups pecans
1 9-inch deep dish pie shell (unbaked)

Preheat oven to 350 degrees.

Cream (mix) the sugar and butter well in a medium sized mixing bowl.

Add syrup, salt, and vanilla. Mix again.

Add eggs one at a time and mix after each.

Stir in pecans.

Pour mixture into unbaked pie crust.

Bake in preheated oven until top is brown and pie set about 45 minutes. A toothpick stuck in center of pie should come out almost dry.

Enjoy!

*Tip: Be sure to mix ingredients well. Otherwise the pie may not set up. You can use chopped pecans or whole. Store in the refrigerator. May be reheated in microwave before serving (about 15 sec).

Josh made the best ever apple pie this evening.  It is so delicious.  I have to share this recipe.  It is the perfect way to welcome Fall into your home.  This is a three day weekend.  Go to the store.  Bake this pie.   You will not regret it.  This is a task worth pursuing.

Best Ever Apple Pie

(recipe adapted from Southern Living)

2 1/2 lb. Granny Smith apples

2 1/4 lb Braeburn apples

1/4 cup all-purpose flour

2 tablespoon apple jelly

1 tablespoon fresh lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/3 cup sugar

Cornmeal Crust (see recipe below)

3 tablespoon sugar

1 tablespoon butter, cut into pieces

1 teaspoon sugar

Prepare cornmeal crust and chill 1 hour.

Cornmeal Crust

2 1/3 cups all purpose flour

1/4 cup plain yellow cornmeal

2 tablespoons sugar

3/4 teaspoon salt

3/4 cup cold butter, cut into 1/2 inch pieces

1/4 cup chilled shortening, cut into 1/2 inch pieces

8 to 10 teaspoons of ice cold water

Stir together the first four ingredients in a large bowl.  Cut butter and shortening into the flour mixture with a pastry blender until the mixture resembles small peas.  Mound mixture on 1 side of bowl.

Drizzle 1 tablespoon water along the edge of mixture in bowl.  Using a fork, gently toss a small amount of the flour mixture into the water just until dry ingredients are moistened.  Move mixture to other side of the bowl.  Repeat process with remaining water and flour mixture.

Gently gather dough into two flat disks.  Wrap in plastic warp and chill 1 hour (no more than 24 hours).

Now on to the pie …

Preheat the oven to 425 degrees.

Peel and core apples.  Cut into 1/2 inch thick wedges.  If you have an apple slicer, it makes the job go much faster.  Place apples in large bowl.  Stir flour, jelly, lemon juice, ground cinnamon, salt and 1/3 cup sugar into the apples.  Let stand 30 minutes.  Stir occasionally. 

Place 1 cornmeal crust dough disk on lightly floured piece of wax paper.  Top with another sheet of wax paper.  Roll dough into 1/8 inch thickness (about 11 inches wide).

Remove top sheet of wax paper and gently wrap dough around rolling pin peeling the dough from the bottom wax paper.  Place rolling pin over 9 inch pie plate and gently unroll.  Gently press dough into pie plate.

Stir apple mixture.  Reserve and set aside 1 tablespoon of juice.  Spoon apple mixture into pie plate.  Pack tightly and mound in the center.  Pour remaining juices in bowl over apples. Sprinkle apples with 3 tablespoons of sugar.  Dot with butter.

Roll remaining pie dough as directed above.  Gently move dough to pie plate and cover apples.  Fold edges under sealing dough layers and crimp crust.  Brush pie crust with remaining 1 tablespoon of juices (except for edges).  Sprinkle with 1 teaspoon sugar.  Place pie on jelly roll pan.    Cut 4 to 5 slits in top of pie.

Bake at 425 degrees on lower rack for 15 minutes.  Reduce oven temp to 35o degrees and move pie to center rack. Bake 35 minutes.  Cover loosely with foil and bake 30 minutes until golden brown crust. 

Now for the hard part, place on wire rack and cool 1 1/2 to 2 hours before serving.  This will ensure your pie sets.  Enjoy.

I know this is a labor intensive recipe but I know you will love it.