Best 5 Apple Pie In A Bowl Recipes

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Apple pie is a classic American dessert that is perfect for any occasion. It is made with a flaky crust, a sweet and tangy apple filling, and a dollop of whipped cream or ice cream. While traditional apple pie is delicious, it can be time-consuming to make. This collection of apple pie in a bowl recipes offers a quick and easy way to enjoy all the flavors of apple pie without the hassle.

These recipes are all made with simple ingredients that you probably already have on hand. They are also very versatile, so you can customize them to your own liking. For example, you can use different types of apples, add other fruits or spices, or even make a gluten-free or vegan version. No matter how you choose to make it, apple pie in a bowl is a delicious and comforting dessert that is sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

DEEP-DISH APPLE PIE



Deep-Dish Apple Pie image

This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. -Salem Cross Inn, West Brookfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 15 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup shortening
1 large egg
1/4 cup cold water
2 tablespoons white vinegar
FILLING:
10 cups sliced peeled tart apples (about 8 medium)
1 teaspoon lemon juice
1/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon butter
1 large egg
1 tablespoon whole milk

Steps:

  • Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 18mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE PIE IN A BOWL



Apple Pie in a Bowl image

This is something I like to eat for breakfast on a cold day. I keep the ingredients on hand at work so I can heat this up fresh and start the day off with a treat. It can even make a healthy dessert! I hope you enjoy!

Provided by Pritha

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 apple
Splenda sugar substitute, to taste
cinnamon, to taste

Steps:

  • Slice the apple and remove all portions of the core.
  • Place in a microwave safe bowl and add splenda and cinnamon.
  • Mix together and then microwave for 1-2 minutes, depending on how soft you like your apples.

APPLE PIE



Apple Pie image

I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. -Maggie Greene, Granite Falls, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
1 large egg white
Additional sugar

Steps:

  • Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 414 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 227mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.

MIXED APPLES PIE



Mixed Apples Pie image

This is essentially a classic double-crusted apple pie, packed tight with fruit, but it calls for a wide variety of apples, giving it far more flavor. For the most nuanced filling, use as many different types as possible: A mix of sweet, tart, crunchy and tender apples will yield complex tastes and textures. The sharp acidity of lime juice heightens the tanginess of your blend, half of which should be firm apples to keep the filling from collapsing. To ensure success with the crust, keep the ingredients cold, popping them into the freezer if needed, and work quickly with a gentle touch. A generous layer of spiced cookie crumbs prevents the bottom crust from getting soggy and lends even more warmth.

Provided by Genevieve Ko

Categories     pies and tarts, dessert

Time 2h15m

Yield One 9-inch pie

Number Of Ingredients 13

1 tablespoon granulated sugar
2 1/3 cups/300 grams all-purpose flour, plus more for rolling the dough
3/4 teaspoon fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), preferably high-fat European-style, cut into 1/2-inch cubes
1/3 cup/40 grams spiced cookie crumbs, crushed from crunchy varieties such as Biscoff or gingersnaps
2/3 cup/130 grams granulated sugar
1/3 cup/45 grams cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon fine sea salt
3 1/2 pounds/1.5 kilograms apples (about 8), a mix of tart, sweet, crunchy and soft varieties such as Granny Smith, Gala, Opal and Jazz, peeled and cored
1 tablespoon fresh lime juice
2 tablespoons cold unsalted butter, cut into 1/4-inch cubes

Steps:

  • Make the crust: Whisk sugar and 1/3 cup/80 milliliters water in a small bowl until sugar dissolves, then place in the freezer. In a large bowl, whisk flour and salt, then toss the butter cubes until evenly coated. Using your fingertips, quickly flatten and rub the butter into the flour, while tossing the smushed pieces to coat until the mixture is mostly thick, powdery flakes and pebbles.
  • Make a well in the center of the mixture and add the chilled water all at once. Using your fingers, rake the dry ingredients into the wet and stir until mixed. Continue stirring with your fingers, occasionally squeezing the blend gently, until large, shaggy clumps form.
  • Press the clumps together and into the remaining dry bits to gather into a single mass. Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
  • On a lightly floured surface, use a floured rolling pin to roll out a dough disk into a 12-inch round. Fit into a standard 9-inch pie plate, gently tucking and pressing the dough against the bottom and sides without stretching it. Sprinkle the cookie crumbs in an even layer across the bottom and gently press into the dough. Transfer to the refrigerator. Roll out the other disk into a 12-inch round, slide onto a parchment paper-lined baking sheet, and refrigerate while you prepare the filling.
  • Make the filling: Place a rimmed baking sheet on the lowest oven rack and heat oven to 425 degrees. Whisk the sugar, cornstarch, cinnamon, cardamom and salt in a large bowl. Cut each apple into 8 wedges, then cut each piece into 1/4-inch-thick slices crosswise. Add to the bowl and pour the lime juice over, then toss until evenly coated.
  • Scrape half the apples into the chilled bottom crust and press down firmly to eliminate any gaps. Top with the remaining apples, pressing firmly into a mound. Scatter the chilled butter bits evenly on top.
  • Flip the other dough round over the apples to cover and peel off the parchment. Using scissors, trim the edges together 1/2 inch past the plate's rim. Fold and tuck the edges under so that they're flush with the rim and crimp, decoratively if you'd like. Using a sharp paring knife, cut 8 (3-inch-long) slits in the center of the top dough, spacing evenly. Think of these slits as a guide for cutting the baked pie into wedges.
  • Place the pie on the heated baking sheet and bake for 30 minutes. Reduce oven temperature to 325 degrees and bake until the crust is brown and the filling is bubbling, 55 to 60 minutes longer. A thin paring knife should slide through the apples easily. Transfer the pie plate to a wire rack to cool completely before slicing.

APPLE PIE BAKED IN THE APPLE



Apple Pie Baked in the Apple image

I saw this on Facebook and thought it would be fun to make. It looked easy, and I thought it would be a great recipe to share with everyone on Food.com.

Provided by SXYNTV

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 5

1 pie crust
6 Granny Smith apples
1/4 cup sugar
1 tablespoon brown sugar
1/4 teaspoon cinnamon (more or less make adjustment as desired)

Steps:

  • Heat oven to 375%.
  • Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel.
  • Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you filling needed to fill the four apples you are baking.
  • Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon and sugar, make adjustments as desired.
  • Scoop sliced apples into hollow apples.
  • Roll out pie crust and slice into 1/4 inch strips.
  • (You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie. ).
  • Cover the top of the apple in a lattice pattern with pie crust strips.
  • Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes.
  • Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Tips:

  • For a crispier crust, use a combination of butter and vegetable shortening.
  • If you don't have a pastry cutter, you can use two knives to cut the butter into the flour.
  • Be sure to chill the dough for at least 30 minutes before rolling it out.
  • When rolling out the dough, use a light touch and don't overwork it.
  • To prevent the crust from shrinking, trim the edges of the dough before baking.
  • Bake the pie in a preheated oven to ensure that the crust cooks evenly.
  • Let the pie cool for at least 30 minutes before serving to allow the filling to set.

Conclusion:

Apple pie in a bowl is a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a classic dessert that everyone will love. Serve it with a scoop of vanilla ice cream or whipped cream for an extra special treat.

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