Best 8 Perfect Apple Pie Recipes

PERFECT APPLE CRISP PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix apples, 1/4 cup brown sugar, white sugar, 1/4 cup flour, and cinnamon together in a bowl.
• Combine 3/4 cup flour, oats, and 2/3 cup plus 2 tablespoons brown sugar in a bowl. Drizzle melted butter over flour mixture; stir until crumbly.
• Pile apple mixture into the pie shell. Scatter crumbly topping over apples.
• Bake in the preheated oven until apples start to soften, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft and topping is browned, about 40 minutes more.

PERFECT APPLE PIE

Steps:

• In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. , In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes more or until crust is golden and filling is bubbly.

PERFECT APPLE PIE!

Steps:

• Prepare a double pie crust as directed.
• Roll out one disk on a lightly floured surface into a 12-inch circle and place the pastry in the pie plate.
• Gently press the dough into sides pie plate leaving an overhang of crust.
• Refrigerate while preparing the apple filling.
• Set oven rack to the second-lowest position and heat to 425 degrees.
• Peel, core and slice the apples into 1/2-inch slices (no larger than 1/2-inch).
• Place in a bowl and gently toss the apples with the fresh lemon juice.
• In a small bowl combine sugar, flour, cinnamon, salt and nutmeg (if using).
• Add the sugar mixture to the apples and toss well to coat.
• Transfer the apple mixture into the chilled prepared crust and mound the apples slightly in the center.
• Dot with 2 tablespoons butter.
• Roll out the second pastry, and place over filling.
• Flute the edges together.
• Make several slits in the top crust to allow steam to escape (if the pie dough is too soft, place in the freezer for 10 minutes).
• Whisk an egg white with a fork, and brush onto top of crust.
• Sprinkle with sugar.
• Place on a cookie sheet to catch any spills.
• Bake for 25 minutes.
• Reduce oven temperature to 375 degrees (leave the pie in the oven and do not open the oven door) continue baking for about another 30-35 minutes, or until the crust is deep golden brown and the fruit is bubbling.
• Transfer to a wire rack and cool for at least 4 hours before slicing the pie.
• TO MAKE PIE WITH CRUMB TOPPING: in a bowl combine 1 cup flour, 1/2 cup brown sugar, 1-2 teaspoons cinnamon; mix well with a spoon.
• Add in 1/2 cup COLD butter (no subs) cut into small chunks and mix together with your fingers to combine well.
• Add in some chopped walnuts if desired.
• Place in the fridge while preparing the pie.
• Make the pie filling exactly as directed, and dot with 2-3 tablespoons of butter before sprinkling on the topping.
• Bake as directed, but cover with foil the least 15 minutes of baking.

PILLSBURY PERFECT APPLE PIE

Steps:

• 1 Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. 2 In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. 3 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

PERFECT GRANNY SMITH APPLE PIE

Steps:

• Making the Crust:.
• Combine flour and salt in a large bowl. Cut in cold butter/shortening with flour salt mixture until it starts balling up to the size of a pea or smaller.
• Knead the cold water into the flour mixture by spoonful until the bowl starts to clean itself or the dough start to feel slightly wet (make sure not to over knead!). Pack your dough carefully into a ball and put into a zip-lock bag and refrigerate it for at least 30 minute.
• Making the Filling (Preheat the oven to 450 F).
• Split the dough into halves, flour a flat surface, roll out into circle until 1/4 inch thick, and put into the pie pan. Place the pie pan back into the fridge along with the.
• Combine sugar, cinnamon, nutmeg, and cornstarch in a small bowl. Peel, core, and slice Granny Smith's to desired thickness (prefer 1/4 inch) and place inside large bowl. Add lemon zest and sugar mixture to the apples until evenly distributed.
• Place apples into into pie crust one layer at a time. In between layers add drops of softened butter, about 5 small drops on each layer. Once apples are all in, add the extra juice from the bottom of the bowl.
• Roll out your top crust on a floured surface, Place your top crust on the pie (if not lattice, make sure to cut about 3 finger length slits in the top for the steam to escape).
• Beat 1 egg and brush over the pie crust. Sprinkle cinnamon sugar mixture to the crust until completely covered.
• Bake for 10 minutes at 450 F (put a cookie sheet a rack beneath your pie in case it dribbles over).Turn oven down to 350 F and bake for 50 minutes.
• Take it out and set on cooling rack. Let it cool completely and then enjoy!

THE PERFECT APPLE PIE

Steps:

• 1. In large bowl, mix together apples and lemon. Set aside.
• 2. In a medium bowl, soften butter in microwave (about 30 seconds). Stir in flour to form a paste. Add water, white sugar, brown sugar, and spices. *Set aside 1/4 cup of sugar butter mix. Fold the remaining sugar butter mix evenly throughout the apple lemon mix.
• 3. Fill bottom crust with apple mix, mounded slightly in the center to reduce spill over.
• 4. Ball up and re-roll the 2nd pie crust into about 11" circle, then cut it into 1/2" or 3/4" strips for the lattice top. (I use a ruler for a straight edge.) Using the strips, cover apple pie with a lattice work crust.
• 5. *Using a rubber spatula or your fingers, spread the reserved 1/4 cup sugar butter mixture evenly on top of the lattice. The mixture is thick, but will form a thin, sweet crust on the lattice work.
• 6. *Alternate method to sweeten the lattice - Instead of brushing the top lattice crust with the sugar/butter mixture, after the pie has cooked 35-40 minutes, brush lattice with a little milk and sprinkle the top with sugar and cinnamon. (Course ground sugar works great for this.)
• 7. Bake 35-40 minutes in the preheated oven. Loosely cover the pie with tin foil to prevent burning and bake an additional 35-40 minutes.

PERFECT APPLE PIE

Steps:

• 1. Prepare pie crust for two-crust pie using 9-inch pie pan.2. Heat oven to 425°F. In large bowl, combine all filling ingredients except lemon juice and apples mix well. Add lemon juice and apples toss gently to mix. Spoon into crust-lined pan. Top with second crust seal edges and flute. Cut slits or shapes in several places in top crust.3. Bake at 425°F. for 40 to 45 minutes or until apples are tender and crust is golden brown.TIP:*Two 21-oz. cans apple pie filling can be substituted for filling.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 370 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 270 mg 11% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 2 g 8% * Sugars: 30 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch, 3 Fruit, 2 1/2 Fat or 4 Carbohydrate, 2 1/2 FatVariationsCaramel Pecan Apple Pie: Immediately after removing pie from oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.Cheese Crust Apple Pie: Substitute Cheese Pastry (page 385) for crust.

THE PERFECT APPLE PIE RECIPE - (4.7/5)

Steps:

• Preheat oven to 400°F. Mix flour and salt in large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse crumbs. Add water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into 1/2-inch-thick round. Wrap each dough round in plastic wrap; refrigerate 15 min. Meanwhile, toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between two large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to the edge. Turn over; continue rolling until dough round is about 2 inches larger than diameter of inverted 9-inch pie plate. Peel off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings. Fill with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge (see Tip). Cut several slits near center of pie to allow steam to escape. Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.