classic apple pie

Just the right seasoning! Cut small slits in top crust. Let cool and serve. This pie recipe and the pastry recipe I chose was a winning combination and lived up to its name. Each bite makes your friends and family feel warm, cozy and like they’re wrapped in a hug. You can also use your favorite store-bought pie crust to save time. Our classic apple pie takes a shortcut with easy Pillsbury™ refrigerated pie crust! What I love about this pie so much is that it stands up, no more runny, messy pie! Apple pie has to be one of the best pies out there. But I'm going to be honest, store-bought apple pie just doesn't cut it. This was indeed a good Old Fashioned Apple Pie. I typically don t care for nutmeg in apple pies but the little bit of it that was indicated here enhanced rather than dominated. Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Each bite makes your friends and family feel warm, cozy and like they’re wrapped in a hug. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Cool completely. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I most frequently make my apple pies with just white sugar but this time I wanted a little caramel-y-scotchy taste so I used half white and half brown sugar just fun for something different. The sweet apple pie filling is to die for. The tapioca helps absorb the moisture resulting in a perfect pie--don't worry, you can't taste it! I made three of these at once for Mothers Day gifts mostly because I wanted to use my entire pound of lard at once which makes 3 double crusted pies. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The amounts of cinnamon and nutmeg were just right. The Fuji apples I used were very juicy so I used two HEAPING tablespoons and so far I m happy with that. Sprinkle with 2 to 4 tablespoons chopped pecans. and add 2 tablespoons of uncooked tapioca right out of the box (more for a 10" pie). Drizzle in the vinegar and ice water; stir gently with a fork to combine. I will try this because this pie is worth the effort. The pie crust is not nearly as good as homemade nor is the filling as heartwarming! Amount is based on available nutrient data. Add the zest and juice of 1 large lemon to apples. The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Heat oven to 425°F. Line pie plate with unbaked pie crust, trim pastry, crimp to edge of pie plate. Baked with a filling of fresh apples and warm spices, there is as much simple joy in preparing this pie as there is in eating it. :) You may need to experiment and adjust the amount of tapioca to suit your individual preferences. Meanwhile, peel, quarter and core apples. Add comma separated list of ingredients to exclude from recipe. Your daily values may be higher or lower depending on your calorie needs. Allrecipes is part of the Meredith Food Group. Apple pie has to be one of the best pies out there. There are no social login steps defined in Sitecore for this flow! MORE+ Let the pie cool for at least 2 hours before cutting into it. Remove bag and plastic wrap. Dot with butter and adjust top crust that has been vented. Remove dough-lined pie plate from refrigerator. A true classic. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is … Freeze up to 4 months. Cut slits or shapes in several places in top crust. Info. Hubs and I agree this is a darned fine pie. Process until dough comes together, adding extra water if necessary. This pie tastes good but it really is quite runny while it was baking the juices from the pie poured down in a steady stream onto the pan that i thankfully had under it but after allowing the pie to cool down the juices set and it gets less runny. Top with second pie crust. To reheat, thaw pie in refrigerator overnight. I've never made pie before and everyone RAVED over this recipie. i would still add more flour. Cut into thin wedges. Cover with plastic wrap. I made three of these at once for Mothers Day gifts mostly because I wanted to use my entire pound of lard at once which makes 3 double crusted pies. This simple apple pie is as delicious as it sounds: some wonderful sweet flavors, fall spices, and a butter crust that holds its shape beautifully. If the dough doesn’t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Fill with apple mixture, gently packing apples and … To ensure it was not too liquidy I used 2 heaping tablespoons of flour in my filling mixture. Seal and flute edge. Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. After we moved, I couldn't find my recipe book with my usual Apple pie recipe. Place 1 pie crust in ungreased 9-inch glass pie plate. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. TIP from my 86 year old Grandmother: Touch the crust as little as possible when it is dough otherwise it will be tough after being cooked. The taste was very good but it was very very watery. I used a rich pie crust Never Never Fail Pie Pastry also from this site and brushed it with a mixture of one egg yolk and 1 T. half-and-half before baking. I baked the pie at a consistent 375 degrees 25 minutes with the crust uncovered then another 25 minutes or so with the crust edge covered with foil.