Recipes

[doglover3]

BLUE RIBBON APPLE PIE RECIPE FROM LAND O LAKES, A BLUE RIBBON WINNER

I used a bought Pillsbury pie crust than followed below, one for top and one for bottom crust

<h3>Filling</h3>

1/2 cupsugar

1/4 cupfirmly packed brown sugar

1/4 cupall-purpose flour

1/2 teaspoonground cinnamon

1/2 teaspoonground nutmeg

6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch

1 tablespoonLand O Lakes^® Butter

1 teaspoonsugar

<h2 class="h2default">Directions</h2>

Heat oven to 400°F.

put one crust in the bottom of your pie plate, flute, set aside

Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl. Add apples; toss lightly to coat.

Spoon apple mixture into prepared crust. Take your other crust, Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake 35 minutes; remove aluminum foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.

<h2 class="h2default">Recipe Tip</h2> - If desired, remove pie from oven when lightly browned and bubbly. Run knife through slits in crust. Pour 1/2 cup whipping cream evenly through all slits. Return to oven 5 minutes to warm whipping cream.

<h3 class="r"> Perfect Apple Pie recipe from Pillsbury.com </h3>

[doglover3]

Grandma Ople's Apple Pie

Recipe by MOSHASMAMA

"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!"

1 recipe pastry for a 9 inch double or a bought Pillsbury pie crust

crust pie

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

8 Granny Smith apples - peeled,

cored and sliced

Directions:

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

[doglover3]

Extra Easy Caramel Apple Pie, Bisqick

IngredientGroup"Press-in-the-Pan Crust

1 1/2 cups Original Bisquick® mix

1/4 cup butter, softened

3 tablespoons boiling water

Filling

1 1/2 to 2 cans (21 oz) apple pie filling (you can see once it is in the pie crust)

cinnamon opt.

Streusel Topping

1 cup Original Bisquick® mix

1/2 cup packed brown sugar

3 tablespoons cold butter

1/3 cup chopped pecans

Caramel Topping

1/4 to 1/3 cup caramel butterscotch or fleur de sel caramel topping

• Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
• CRUST CAN BE USED FOR ANY PIE
• Spoon Filling evenly into crust. Sprinkle very lightly with cinnamon, opt.
• In small bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons cold butter until crumbly (streusel will look dry); stir in pecans. Sprinkle over filling.
• Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving. Drizzle top of pie or individual servings with Caramel Topping.

[doglover3]

<h1>Crunch Top Apple Pie</h1>

courtesy of Paula Deen

Ingredients

Dough and Filling:
Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash salt
3 1/2 cups peeled, chopped cooking apples
1 (16-ounce) jar applesauce
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces
Crunch Topping:
3 tablespoons all-purpose flour
1 tablespoon sugar
Dash salt
1 tablespoon butter, at room temperature

Read more at: http://www.foodnetwork.com/recipes/paula-deen/crunch-top-apple-pie-recipe.html?oc=linkback

Directions

Preheat oven to 425 degrees F.

Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.

[Pook]

I'm a pie/baked goods snob and I bake a lot. My two very favorites are Grandma Ople's and Swedish apple pie that were reposted here by doglover3 from another thread about apple pie.

[poobear1]

I found this recipe in a Taste of Home magazine and I make it all the time. It is excellent.

Apple Crumb Pie Recipe from Taste of Home

6-8 Servings

Prep: 15 min. Bake: 45 min.

Ingredients

• Pastry for single-crust pie (9 inches)
• 6 cups chopped peeled tart apples (about 6 medium)
• 2 tablespoons butter, melted
• 2 tablespoons sour cream
• 4 teaspoons lemon juice
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter

Directions

• Line a 9-in. pie plate with pastry; flute edges and set aside. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell.
• For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
• Bake at 375° for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack. Yield: 8 servings.

[little boobala]

My sister in law makes the best Apple pie you ever had. Make it like all the other suggested only add pure cream to the Apple mixture. What a difference. Perhaps a fourth cup, or so.

[CinNC]

I made a "non-pie" apple pie the last time - only 2 of us. I think it's called a Gallette.

1/2 store bought pie crust, apple pie filling. Actually, my BF liked it - said it wasn't as "watery" as some apple pies.

[Snik]

Best ever that I have ever made or had- came from LA Times in 1995

BABALU CARAMEL PECAN APPLE PIE

PIE CRUST

3 cups flour

1/8 cup sugar

1 teaspoon salt

1 cup (1/2 pound) cold butter

1/4 cup ice water

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*

CARAMEL TOPPING

1 cup sugar

2 tablespoons light corn syrup

1/2 cup whipping cream

2 ounces cold butter, diced

*

FILLING

1 tablespoon lemon juice

6 Granny Smith apples, peeled, cored and sliced

1/4 cup flour

1 1/4 cups sugar

1 tablespoon cinnamon

*

Pie Crust

1/4 cup butter

Caramel Topping

1 cup pecan halves

*

FILLING

Combine lemon juice, apples, flour, sugar and cinnamon in bowl. Mound filling over bottom crust prepared for filling. Dot with butter. Top with rolled top crust. Trim edges and fold under and crimp. Cut few slashes in top crust for ventilation. Bake at 325 degrees until crust is golden brown, 1 1/2 hours. Pour Caramel Topping over crust and cover with pecans. Place pie on foil-lined tray. Turn to oven to toast nuts 10 minutes.

PIE CRUST

Combine flour, sugar and salt. Cut in cold butter. Work dough with fingers or cutter to form coarse crumbs. Add ice water and mix lightly until stiff dough is formed. Refrigerate to chill dough. Divide dough in half. Roll out bottom crust and place over greased 9-inch pie pan, allowing edges to hang over slightly from rim. Roll out top crust and refrigerate until ready to use.

CARAMEL TOPPING

Combine sugar and corn syrup in saucepan. Stir constantly over high heat until mixture dissolves and turns rich caramel color. Remove from heat and slowly stir in whipping cream and butter until smooth.

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Makes 8 servings.

Each serving contain about: 908 calores; 657 mg sodium; 114 mg cholesterol; 49 grams fat; 116 grams carbohydrates; 7 grams protein; 0.86 grams fiber.

Sorry for the ads!

[pepes mom]

Thank you all for the great sounding recipes. I now have a variety to choose from.