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Apple Pie Recipes
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This Topic has Related Categories:
Pie Baking Store   /   Apple Dumplings video   /   The Pie Page   /   Cherry Pie  Recipes
Chocolate Pie Recipes  /   Misc. Pie Recipes   /   Cream Facts/ recipes  /  
CheeseFacts/ recipes  /   Butter Facts/ recipes    /  
A look into our Holiday calendar
"September, October & November is National Apple Month!"
December 1 is: eat a pie day & eat a red apple day.
January 23rd is Pie Day!
February is Great American Pie month.

Definition: Pie
Meat, fish, fowl, fruit, or vegetables baked with a crust of pastry, or pastry shells filled with custard or pudding.
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FOOD & FACTS

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Apple Pie Recipe List

Apple Bourbon Pie
Apple Cranberry Pie
Apple Sour Cream Pie
Fried Apple Pies
Old Time Apple Pie
Special Apple Pie
No Sugar Apple Pie
Easy Apple Crisp

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Apple Sour Cream Pie

2 cups finely chopped tart apples
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup sour cream
1 egg
1 pie shell, unbaked
Topping
1/3 cup sugar
1 teaspoon cinnamon
1/3 cup flour
1/4 cup butter
Mix 3/4 cup sugar and 2 tablespoons flour; add sour cream, egg, vanilla and salt. Add apples; pour into unbaked pie shell. Bake at 425° for 20 minutes. Combine 1/3 cup sugar with 1 teaspoon cinnamon and 1/3 cup flour; cut in butter. Sprinkle over pie and return to oven. Bake for another 20 minutes at 325°.
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OLD TIME APPLE PIE

INGREDIENTS:
pastry for a 9-inch double crust pie
6 cups tart apples, sliced and peeled
1/4 cup sugar
1/2 cup light brown sugar, firmly packed
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon margarine
PREPARATION:

Line a 9-inch pie plate with the pastry. Mix next 8 ingredients and fill pie shell, laying apple slices flat. Dot with the butter or margarine. Roll out top crust and place it over the apple mixture, cutting slits in several places for steam to escape. Sponsored Links
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Moisten edges of crust well with cold water and adjust top crust. With fingers or fork, pinch two crusts together to make a tight seal around pie. Bake in a hot oven, 450 degrees, for 15 minutes. Reduce heat to 350 degrees and bake 45 to 50 minutes longer.

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FRIED APPLE PIES

Ohhhh boyyyy I was raised on this one and I couldn't get enough of them! Easy to make and made with dried apples and refrigerated biscuit dough. My Mother would make a whole stacking tray of them and they never would make it through the day.

INGREDIENTS:
8 ounces dried apples
1 cup water
1/3 cup sugar
1 tablespoon butter
1 can (10 ounces) refrigerated flaky biscuits
vegetable oil, for frying
PREPARATION:

Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
Roll each biscuit into a 5-inch circle on a lightly floured surface.

Place about 2 tablespoons apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat golden, turning once. Drain well on paper towels.
Makes 10 little pies.

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Special Apple Pie

Crust:
6 oz. butter
1 3/4 C. flour
1/4 C. sugar
1 t. cinnamon
1/2 t. salt
1/4 C. ice water

Add flour, sugar, cinnamon and salt together. Cut in butter with a pastry cutter. Add water and mix together until pastry forms a ball. Wrap in plastic wrap and let rest 15 minutes. Roll dough out into a circle and place dough in a 9 inch pie pan. Crimp edges.

Filling:
8 McIntosh apples peeled and sliced
1 2/3 C. sour cream
1 C. sugar
1/3 C. flour
2 eggs lightly beaten
2 t. vanilla
1/2 t. salt

Mix together sour cream, sugar, flour, eggs, vanilla and salt. Add apples and mix well. Pour filling into pie crust.
Bake 10 minutes at 400°F. Turn oven down to 350°F. and bake about 40 minutes until filling is puffy and golden. Add topping and bake another 15 minutes.

Topping:
1 C. walnuts
1/2 C. flour
1/3 C. brown sugar
1 t. cinnamon
1/4 t. salt
2 oz. butter

Mix flour, butter, cinnamon, brown sugar and salt together. Add nuts. Mixture will be crumbly. Spoon on top of pie.

Let pie cool thoroughly before slicing.

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Apple Bourbon Pie

1/2 cup raisins
1/2 cup Bourbon
3 pounds Granny Smith apples, about 9 to 10 apples
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted*
pie pastry for 2-crust pie
2 teaspoons apricot or pineapple preserves, melted
1 tablespoon buttermilk or evaporated milk
1 tablespoon sugar

PREPARATION:
Combine raisins and bourbon; let soak for 1 1/2 to 2 hours. Peel apples; cut into 1/2-inch slices. Arrange apple slices in a steamer over boiling water. Cover and steam 10 minutes, or until apple slices are tender.
Combine 3/4 cup sugar, the flour, cinnamon, salt, and nutmeg in a large bowl; add apple slices, raisin mixture, and pecans, stirring well to combine.

Fit 1 pie crust into a 9-inch pie plate; brush preserves over the pastry.

Spoon apple filling mixture into pie crust.
Roll remaining pie crust out; cut out several leaf shapes, marking veins with a sharp knife. Arrange the pastry leaves over apple filling mixture; brush leaves with buttermilk or evaporated milk, and sprinkle pie with the remaining 1 tablespoon sugar.

Bake at 450° on lower rack of oven for 15 minutes. Shield edges of pie with strips of aluminum foil to prevent over-browning. Reduce oven temperature to 350° and bake 30 to 35 minutes longer.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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2 crust pie
APPLE CRANBERRY PIE

INGREDIENTS:
1 cup chopped cranberries
1 1/2 cups chopped tart apples
1/4 cup crushed pineapple
1 cup sugar
dash salt
pastry for 2-crust pie
PREPARATION:

Combine cranberries, apples, pineapple, sugar, and salt; cover and let stand 2 hours. Pour into a 9-inch pastry-lined pie plate. Cover with top crust, seal, and crimp edges. Cut small vents in top of pie.
BAke at 450° for 10 minutes. Reduce heat to 350° and bake 30 minutes longer, until nicely browned.

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Easy Apple Crisp

6 apple - peeled, cored and sliced
1 cup water
1 (18.25 ounce) package white cake mix
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Arrange apples in an even layer in bottom of baking dish. Pour water over apples.
In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples. Bake in preheated oven for
50 to 55 minutes.

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No Sugar Apple Pie

2 (9 inch) pie shell
3 tablespoons cornstarch
1 tablespoon ground cinnamon
1 (12 fluid ounce) can unsweetened apple
juice concentrate, thawed
6 cups sliced green apples

Preheat oven to 350F.  In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside. In a large saucepan simmer apples with remaining apple juice concentrate 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 preheated oven for 45 minutes, or until crust is golden brown.

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How to make a "Pie Crust"  Instruction Video.














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