Classic Apple Pie Recipes
Grandma's Apple Pie
One 9-inch double crust, unbaked
6-7 cups sliced, peeled apples
3/4 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 tablespoons butter
Preheat oven to 425 degrees. Press bottom crust into pie plate. For
filling, place apples in large bowl. Mix together sugar, flour, and
spices. Sprinkle over apples and toss gently to coat apples. Spoon into
crust and dot with butter. Cover pie with top crust. Cut slits in top
to allow steam to escape. Bake at 425 degrees Fahrenheit
until top begins to brown, about 10 minutes. Reduce heat to 400, and
bake another 40 minutes or until filling center is bubbly and crust is
golden. Cool before serving.
Caramel Apple Pie
One 9 inch double crust, unbaked
6 cups sliced and peeled apples
1/4 cup apple cider
2 teaspoons lemon juice
1/2 cup firmly packed brown sugar
1 tablespoon quick cooking tapioca
1 tablespoon cornstarch
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup caramel ice cream topping
2 tablespoons butter
Press bottom crust into pie plate. Sprinkle one teaspoon cornstarch, in
crust. In a microwave safe bowl toss apples with apple cider and lemon
juice.
In another bowl combine the brown sugar, tapioca, cornstarch flour
cinnamon and salt. Add to apples.
Let apples sit for 20 minutes, stirring a few times.
cover bowl with plastic wrap and microwave on high for 15 minutes, or
until apples are partially cooked and mixture starts to thicken, stir
every 4 minutes. Stir in the caramel topping. Refrigerate until cold.
Heat oven to 425 degrees. Spoon filling into crust, dot with butter and
cover top with crust. Cut steam vents in the crust, and bake at 425
degrees for 10 minutes. Reduce temperature to 375 degrees and bake for
40 minutes or until filling bubbles and crust in golden.
Wisconsin Apple Cranberry Pie
One 9 inch double crust, unbaked
3/4 cup brown sugar, packed
1/2 cup sugar
1/3 flour
1 teaspoon cinnamon
4 cups sliced and peeled apples
2 cups fresh cranberries
2 tablespoons butter
Push crust into bottom of pie plate. In large bowl toss together the
sugars, flour, cinnamon. Add apples and cranberries, mix well. Spoon
into pie plate, dot with butter, cover with top crust and vent crust to
allow steam to escape. Seal top crust and flute the edges. Bake in 375
oven for 45-60 minutes, or until top in browned and apples are bubbling.
Apple Pie Cake
- 1/2 cup margarine
- 3/4 cup sugar
- 1 egg -- slightly beaten
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/8 teaspoon vanilla
- 2 cups apples, peeled -- chopped
- 1/2 cup pecans -- chopped
Thoroughly grease a 9-inch pie pan.
Melt margarine, remove from heat, and blend with sugar and egg. Mix in
flour, baking powder, cinnamon, salt, nutmeg, cloves, vanilla, apples,
and pecans. Spread into pan.
Bake in a preheated 350^ oven for 40-45 minutes. Serve warm with ice
cream.
Sour Cream Apple Pie with Crumb Topping
- 6 cups Apples, pared, cored -- sliced
- 1/2 cup Sugar
- 1 tablespoon Flour
- 1/4 teaspoon Salt
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1 Unbaked pie-shell
- 1 cup Dairy sour cream
- 1/4 cup Brown sugar
- 1/3 cup Graham cracker crumbs
- 1/4 cup Sugar
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 3 tablespoons Butter -- melted
- 1/4 cup Chopped walnuts or pecans
Combine sugar, flour, salt, cinnamon
and nutmeg. Toss with apples and arrange in unbaked pie-shell. Cover
loosely with foil. Bake in hot oven (400'F) 50 to 55 minutes. Remove
foil.
Combine sour cream and 1/4 cup brown sugar. Pour evenly over apples.
Combine graham cracker crumbs, sugar, cinnamon, nutmeg, and melted
butter. Sprinkle over sour cream mixture.
Sprinkle nuts atop crumbs and return to oven. Bake 5 - 7 minutes longer
or till nuts and crumb topping are lightly toasted.