Anyone have a good apple pie recipe?

Apparently I'm in charge of the apple pie this year. I have NEVER made a decent apple pie. It always goes horribly wrong with the crust. Any suggestions?

Thanks guys!

it's called "Mrs. Smith's";-)

but I'd like to try and make one myself. Mrs. Smith's is yummy though:9

i suggest putting some carameL (and cinamon if you Like - not sure if it's a reguLar ingredient or not) in the center of the pie - after piLing in haLf the appLes, criss cross some carameL before piLing in the rest of the appLes.

You make that?

and it got huge raves even from a few peopLe who don't Like appLe pie. i was making a pie one day (a bunch of us were after appLe picking) and i needed to be different. carameL was the answer (which i had picked up to make carameL appLes).

i haven't been picking since, and haven't made a pie either.

Check the Cooking and Baking group. Post a request if they don't have one.

Thanks! :)

First, before the stores close, get a pastry cloth and cloth rolling pin cover. Wash them and rub flour into both. (In a pinch, you can probably use a clean smooth cloth like a pillowcase with flour rubbed in.)

Use a pastry cutter (one of those bladed things in the hand) or a pair of forks to blend the pastry, not an electric mixer. (Unless you are very careful and DON'T OVERBLEND THE PASTRY DOUGH.)

Roll out the dough on the pastry cloth. Do it once. Don't re-roll the dough; the more you work the dough and re-roll it, the less tender and flaky the crust will be.

Put the bottom crust in the pan. Make sure you poke holes in the bottom crust with a fork, all over.

Pour in the filling (I hope you're using canned filling; making that stuff from raw apples is a pain.) If you want something special, mix in a good quantity of apple pie spice - or cinnamon. My mom used to put in those cinnamon red-hot candies, but I never tried it myself.


Then put the crust on top, puncture that several times all over with a fork, and bake as directed. WATCH the thing bake. DO NOT rely on a timer or the smell to find out when things are done; you must watch, because all ovens and bakery goods behave differently.

Let the sucker cool a good long time. Don't disturb it. Baking in the morning, if possible, is the best way. Maybe even the day before.

If making the dough raw is too much work, you might try that "phyllo" dough, the thin-rolled Greek stuff, that you can find in supermarket refrigerator cases. Again, never tried it myself, but there are people who swear by it.

Final suggestion: go to http://www.recipesource.com which has recipes for all kinds of things. And you might want to throw them a few bucks; they're run non-profit by a university.

2 cups of flour
1/4 tsp salt
6 oz unsalted butter
2 tsp superfine sugar (not regular sugar or powdered sugar)
1 large egg
1/4 tsp vanilla (optional)
1 tsp cold water

Mix dry ingredients together. Cut chilled butter into the dry mixture; as it starts to come together add cold water. Do not over mix.

When rolling out dough...roll between 2 sheets of waxed paper, use powdered sugar to "flour" the dough for rolling. If the dough becomes sticky or hard to handle...place the dough (still between the waxed paper) in the frig or freezer for a very short time, just enough time to chill the dough and make it easier to handle.

Hope this works for you! If you absolutely have a crust phobia, make Apple Crisp instead.

Cheers,
Kim :toast:

I double this recipe for a 9x13 pan.

Mix and spread in pan:
6 apples, sliced
1/2 cup sugar
1/2 cup water
1/4 tsp cinnamon

Topping:
1/2 cup sugar
1 cup SR flour
1 stick margarine

Mix topping ingredients together with a pastry blender until crumbly.
Spread topping mix onto top of apple mixture already in pan.
Bake until golden brown, approximately one hour.
Good with ice cream.

this here is the LOUNGE :D

;)

1. Purchase Mrs Smith's Deep Dish Apple pie
2. Purchase Breyer's Vanilla Bean ice cream
3. Go home. Watch TV, put feet up.
4. When you serve dinner, chuck frozen pie into oven, following package baking instructions.
5. Remove from oven. Cut into wedges. Top with ice cream.
6. Complain to your family about how hard it was to roll out dough and they better get you damned nice xmas presents for working so hard.
7. Accept praise.

Can't fool the kiddies.

:)

:scared:

not the frozen one. So much less hassle and it always works. That's what I do. Mom taught me to make crust, but I don't.

And that old commercial for making Rice Krispies Treats where the mom sprinkled her face with water (perspiration) and a little flour and put on a weary martyr's face before serving. I always liked that touch.

The packaging must be buried at the bottom of the trash, but DON'T make the rookie mistake of putting it in the same bag as the turkey carcass! When your garbage is ripped open by neighborhood dogs in front of your house, your shame will be on display for all the world to see.

If I do end up buying the pie I'll burn the packaging.

:)

Call my Gran.

;)

The best apple pie in the history of the universe.

MMMM. Just had one last weekend.

when she gave it to me

sorry!

We will be having another apple pie tomorrow though. I could tell you about it if you want?

Peel and cut up apples. Add about a tablespoon of butter and about a 1/4 cup of sugar. Sprinkle cinnamon on top and then put another pie crust on top. Bake at 350 for about an hour. :-)

I used to make the pie crusts until I figured it out. I don't have to prove I can make a pie crust and the frozen ones are good. I just got off the phone with my Mom who asked if I was making the pie crusts. Nope. She just said that I wish the frozen ones were available when I was hosting Thanksgiving.

First, do NOT use canned pie filling! It's not that much trouble to peel some apples, and you just cannot beat the way it tastes (you also don't have all that corn syrup in it, which is a good thing).

For the crusts, either use store-bought (not my preference, but they're edible), or the recipe for Crisco pie crust (a google search should turn it up). Instead of using all Crisco, I use half Crisco and half butter, which gives the crust a wonderful flavor, but it's still nice and flaky (it gets that from the shortening). The tips above on how to blend and roll the crust are right, so I won't repeat here.

For the filling, peel and core 4 or 5 granny smith apples, then slice them as THINLY as possible. The thin slices make for a melt-in-your mouth pie. Next, mix 1/2 to 3/4 cup of sugar (your preference for sweetness, and also depends on how tart the applies are) and 1/4 cup of flour together--the sugar will keep the flour from lumping, and the flour will thicken the juices that cook out of the apples, and you won't have a runny pie. Add a small amount pie spices if desired (I usually use 1/2 tsp cinnamon and 1/4 tsp nutmeg). Sprinkle the sugar, flour and spice mixture over the top of the apple slices you've placed in the pie shell. It'll filter down through the apples as it cooks, so don't worry about that. Next, cut 1/2 stick of butter (yes, that much butter) into pats and place around the top of the pie. Put on the top crust, fold the top crust under the lip of the bottom crust, flute the edges with your fingers and make a couple of small knife-cut holes in the top for venting.

Place the pie on a cookie sheet, and bake at 425 for ten minutes, then turn the oven down to 350 and continue baking for 45 minutes.

I PROMISE you this pie will turn out great!

Maybe I could use the Pillsbury crust? I'm telling you, I always ruin the crust part.

It'll still be plenty good, so don't sweat it. :-)