Archive for the ‘Apple Pie Recipes’ Category

For superlative results, use Granny Smith apples, Jiff peanut butter and Nutter Butter peanutbutter cookies!

Tink

*When I dream, I cook and bake like an artist!*

Pecan Carmel Peanutty Apple Pie

INGREDIENTS
9 Granny Smith Apples
1/2 Cup Light Brown Sugar
1 1/2 Cup Nutter Butter cookies (crushed)
1/2 cup chopped pecans
3/4 cup quick oats
1/3 cup all purpose flour
1/2 cup real Butter (melted)
1/4 cup creamy Jiff peanut butter
carmel topping – sm. jar
pecan ice cream 1/2 qt.
whole pecans (if desired)

INSTRUCTIONS
Preheat oven to 375F
STEP 1 – Peel and core apples into pie slices put into 5 qt. bowl
STEP 2 – Add in half of brown sugar.
STEP 3 – Let apple mixture sit
STEP 4 – Chop nutter cookies and pecans in a food chopper.
STEP 5 – Combine crushed cookies, pecans, oats, remaining light brown sugar, and flour.
STEP 6 – Melt butter in microwave
STEP 7 – Pour into cookie mixture.
STEP 8 – Mix cookie mixture on low speed (blender).
STEP 9 – Add Jiff peanut butter to apples andstir evenly.
STEP 10 – Spoon into two pie pans.
STEP 11 – Top with cookie mixture and bake 375F for 30-35min.
STEP 12 – top with Pecan ice cream and carmel topping with whole pecans (melts in your mouth)

As a Kentucky resident, this is a NO brainer! LOL
Tink

*When I dream, I cook and bake like an artist!*

Bourbon Apple Pie

INGREDIENTS
Pie Filling:
3/4 to 1 cup sugar or to taste
2T flour
1 t cinnamon
1/8 t nutmeg
1/4 t salt
6 to 7 cups peeled, cored pippens or green apples, sliced 1/4″ thick
2T bourbon
1/2 cup toasted pecans or walnuts
1/2 cup raisins, plumped in bourbon* (or apple or orange juice)
HINT – To plump raisins: Cover with bourbon (or apple or orange juice) for a few hours or overnight.

Dough for a 9-inch, 2-crust pie
2 t apricot glaze
1 T butter
1 egg
2T cream, plus sugar to glaze the crust

INSTRUCTIONS

Preheat oven to 425F.
STEP 1 – Combine sugar, flour, cinnamon, nutmeg and salt.
STEP 2 – Mix apples and bourbon.
STEP 3 – Add sugar mixture, pecans or walnuts, and raisins to apples and mix all together.
STEP 4 – Line a greased, 9-inch pie plate with half the pastry.
STEP 5 – Paint the bottom with apricot glaze.
STEP 6 – Heap the apple mixture in the pastry
HINT – Place the apples on the bottom pie crust with a slotted spoon, minimizing the amount of liquid transferred to the bottom of the pie. You may also spread 1/4 c of bread crumbs over the bottom crust before adding the apple mixture to minimize amount of liquid which accumulates in the bottom of the pie. This is the secret of a good apple pie.
STEP 7 – Dot with butter.
STEP 8 – Roll out the remaining pastry, place on top of the apples, flute the edges, and cut vents in top of the pastry to allow steam to escape.
STEP  – Brush the crust with a mixture of 1 egg plus 2 T cream and dust with sugar.
STEP  – Bake 45 minutes or until the crust is browned and apples tender.
(To keep the edges of the pie from getting too brown, cover them with 1-1/4 inch wide strips of foil; remove 15 min before end of baking time.)

Make sure that you cut the sweet potatoes and apples in thin wedges so that they bake evenly.

Tink

*When I dream, I cook and bake like an artist!*

Sweet Potato Apple Pie

INGREDIENTS
Pillsbury Pie Dough
1 medium sweet potato, peeled and sliced in very thin wedges
4-5 Granny Smith or Pink Lady apples
1/2 cup maple syrup
1/2 cup brown sugar
Juice from one lemon
Lemon zest from one lemon
Cinnamon, allspice to taste
2 tablespoons flour
2 tablespoons butter, softened

INSTRUCTIONS

Preheat oven at 400 F
STEP 1 – Prepare pie crust as instructed within package.
STEP 2 – Meanwhile, combine butter, flour, cinnamon, allspice, brown sugar and maple syrup, lemon juice and zest.
STEP 3 – Mix well. STEP  – Combine sweet potatoe and apple wedges within the mixture and let sit for several minutes.
STEP 4 – Fill 9″ glass pie dish (already prepared with crust) with potatoe and apple, alternating wedges.
STEP 5 – Cover with second crust.
STEP 6 – Brush crust with milk and sprinkle generously with sugar.
STEP 7 – Poke several holes in crust with fork.
STEP 8 – Bake at 400 for 1 hour to 1 hour 10 minutes, covering crust edges with foil if starts to burn.

Do NOT open the bag to peek during baking!

Tink

*When I dream, I cook and bake like an artist!*

Apple Pie In A Bag

INGREDIENTS

large brown paper bag

Crust:
1 1/2 c. flour
1 1/2t. sugar
1 t. salt
1/2c. vegetable oil
2T. cold milk

Filling:
3c. Macintosh or Granny Smith apple (peeled, cored and sliced)
2c. golden delicious apples (peeled, cored and sliced)
1/2 sugar (or 1/4c. more if Grannys are very tart)
2T. flour
1/2t. nutmeg
3/4 t. cinnamon
fresh lemon juice to sprinkle over top

Topping:
3/4 c. unsalted butter
3/4 c. flour
3/4 c. sugar

Warm caramel for plate

INSTRUCTIONS

Pie Crust:
STEP 1 – In bowl combine dry ingredients then add oil and milk.
STEP 2 – Stir and form into ball.
STEP 3 – Place in 9″ pie pan.
STEP 4 – Form crust by pressing with hand along bottom and up sides.
STEP 5 – Flute edges.
STEP 6 – Place in refrigerator to cool.

Pie Filling:
Preheat oevn to 350 F
STEP 1 – Combine filling ingredients, pour into shell and sprinkle with a bit of lemon juice.
STEP 2 – Combine streusel topping ingredients with fingers until crumbly- sprinkle over filling.
STEP 3 – Place pie in large brown paper bag, fold and seal end.
STEP 4 – Bake in preheated 350 degree oven for 1 hr.45min.
STEP 5 – Tear open top of bag and bake with pie exposed 15 min. more.
STEP 6 – Cool for an hour.
STEP 7 – Drizzle plate with caramel and place slice of pie on top if it.

I found some really interesting combination when I was collecting the recipes for this series. This is one that I am dying to try, but I’ll have to wait till Mom is visiting my sister! She probably wouldn’t like the green chilies.

Tink

*When I dream, I cook and bake like an artist!*

Green Chili Walnut Apple Pie

INGREDIENTS

HINT:The hotter the green chili-the better. It’s a perfect contrast to the sweet apples.

Pie Crust:
2 cups flour
1/4 cup shortening
1 tsp. vinegar

Coarse sugar to sprinkle on top of pie crust.
1 egg white with 1 tsp. water for coating crust top.

Pie Filling:
2 lbs. peeled granny smith apples cut into large wedges.
4 oz. chopped, fresh or canned, green chilis.
1 cup sugar or sugar and splenda mix.
Juice of 1 lemon.
1/2 cup coarsely chopped walnuts.
1/2 tsp. of ground cinnamon.

INSTRUCTIONS

Pie Crust:
Preheat oevn to 350F
STEP 1 – Make a standard pie crust and place in 9, or 12 inch pie plate.
STEP 2 – Bake crust for five minutes at 350.

Pie Filling:
STEP 1 – Remove partially baked crust from oven and add sliced apples that have been mixed with green chili and walnuts lemon and cinnamon.
STEP 2 – Pour sugar over top of pie mixture.
STEP 3 – Place top crust on pie and seal edges with brushed egg mixture and fork.
STEP 4 – Bake pie for approx 60 minutes at 350 degrees with 1″ foil strip protecting edges of pie to prevent burning.
STEP 5 – Remove foil for last ten minutes of baking and coat top with egg white mixture with brush.
STEP 6 – Sprinkle sugar on top and finish baking.

Here is an intriguing approach using a standard sheet pan. This would be great if you are bringing a dish to a covered dish supper!

Tink

*When I dream, I cook and bake like an artist!*

Sheet Apple Pie
Made in a 15×10 Pan, greased well

INGREDIENTS
8 apples mixed (Granny Smith, Rome, McIntosh, any cooking apples).
two pie crusts (top and bottom)
1 cup sugar
1/4 cup cornstarch

Topping:
1 cup 10x sugar
1 Tablespoon of milk

INSTRUCTIONS

Preheat oven to 350F
STEP 1 – Core, peel, and slice apples
STEP 2 – Combine  sugar,  cinnamon,  cornstarch.
STEP 3 – Mix sugar mixture and apples
STEP 4 – Pour into pie crust.
STEP 5 – Top with second pie crust and fork the top
STEP 6 – Bake at 350 for 50 minutes convection.
STEP 7 – After pie is cooled, mix 10x sugar and milk and drizzle on top of pie

Here is another interesting combo… and I ALWAYS go for cranberries!

HINT – The extra crumb topping for this recipe can be kept in the freezer and used to top your favorite muffins, quick breads or other pies.

Tink

*When I dream, I cook and bake like an artist!*

Dutch Cranberry Walnut Apple Pie

INGREDIENTS
Crumb Topping:
3 cups Flour
1 cup sugar
1/2 cup packed dark brown sugar
1 teaspoon salt
1 tablespoon cinnamon
8 ounces of unsalted butter or shortening

Pie Filling( for each pie):
6-8 medium to large apples cored peeled and sliced
(preferably 20 ounce, Ida Red or Crispin variety of apples)
1 cup of fresh cranberries
1 cup of chopped walnuts
1 cup of sugar
1 and 1/2 tablespoon of cinnamon
3 tablespoons of flour or cornstarch mixed with sugar and cinnamon

Crust ( Makes enough for 3-4 crusts):
6 cups all purpose flour
2 sticks or 12 ounces of shortening
1 1/4 cup of milk
1 Tablespoon of salt
2 Tablespoons of sugar

INSTRUCTIONS
Crust Directions (can be made by hand or using the paddle on a stand mixer)
STEP 1 – Cut shortening into flour till small pieces of flour and shortening form the size of small pebbles.
STEP 2 – Mix milk, sugar and salt together stirring to mix them together.
STEP 3 – Pour all at once into the flour shortening and mix till it all comes together in a clump and uniform in consistency.
STEP 4 – Wrap in plastic wrap and refrigerate till morning or for at least 1 hour.

Notes:
If the dough is too sticky the moisture will be absorbed by the flour overnight.
Do not mix too long or the dough will not be flaky.

Crumb Directions
STEP 1 – Place all dry ingredients in mixing bowl with mixer fitted with a paddle
STEP 2 – Slice butter or shortening into smaller pieces and place with dry ingredients
STEP 3 – Blend at medium speed till mixture is uniform in color and texture. Stop when mixture holds together when pressed together but easily crumbles apart when run through fingers

Preheat oven to 375 F

Assemble pie
STEP 1 – Mix apples, nuts, cranberries and dry ingredients together in a bowl.
STEP 2 – Roll out crust and place in pie dish.
STEP 3 – Mound apple mixture in pie till well above sides of pan ( apples will decrease greatly during baking)
STEP 4 – Top pie with crumb mixture.

Bake @ 375 for 45-55 min. untill well browned and apples soft

What a surprising combination! Unfortunately, the recipe didn’t give a baking temperature, but the idea is intriguing enough that I am willing to experiment! LOL
Tink

*When I dream, I cook and bake like an artist!*

Cherry Apple Pie with Streusel Topping

INGREDIENTS
1/2 cup light brown sugar, packed
1/4 cup cornstarch
1 teaspoon cinnamon
3 cups Fuji, Gala, or Granny Smith apples, peeled and sliced
1 cup dark sweet or tart cherries -(May use fresh cherries with pits removed; frozen cherries, thawed and drained; OR canned cherries, drained.)
1 tablespoon lemon juice
1 (9-inch) unbaked pie crust
5 tablespoons cold butter, cut into 1/2-inch pieces

Streusel Topping:
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons cold butter, cut into 1/2-inch pieces

INSTRUCTIONS
STEP 1 – Add cherries and lemon juice; mix thoroughly.
STEP 2 – Place mixture in pie crust; dot with butter.
STEP 3 – For topping, stir together flour and brown sugar.
STEP 4 – Cut in butter until crumbly; sprinkle over apples and butter.

Bake 40 to 50 minutes, until crust is golden. Remove to wire rack and cool.

Think caramel apple on a plate intead of a stick!

Tink

*When I dream, I cook and bake like an artist!*

Easy As Caramel Apple Pie

INGREDIENTS

Pie Crust:
2 cups of flour (pastry or all purpose)
1/2 cup of vegetable oil
1/3 cup of water (don’t matter how cold it is)

Carmel Apple pie ingredent:
1/4 cups of sugar
1/2 teaspoon of cinnamon
1/4 cup of flour
dash of salt
6 cups of peeled apples
6-8 pieces of carmel candy around the pie

INSTRUCTIONS
Pie Crust
STEP 1 – Just Mix and than divide.
STEP 2 – Roll out one section put in a pie pan.
STEP 3 – Roll out other one and use for the top.
STEP 4 – Make slits in the top and pinch the sides.

Preheat oven to 425 degrees
For the Carmel Apple pie
STEP 1 – Mix it all together and put it in unbaked pie crust
STEP 2 – Bake first at 425 degrees for 20 minutes then turn oven down to 350 degrees for 50 minutes.

One of the joys I get from my gardening is fresh herbs. I enjoy fidning ways to use them and I especially enjoy finding out of the ordinary ways!

I saw this recipe and slapped my forehead… Honey + Thyme = Incredible Apple Pie!

Tink

*When I dream, I cook and bake like an artist!*

Honey Apple Pie with Thyme

INGREDIENTS

3 golden delicious apples, peeled and cored
4 granny smith apples, peeled and cored
1/2 cup honey
6 thyme branches
1/2 cup unsalted butter cut into small pieces
2 T instant tapioca
1/3 c light brown sugar
1/2 t ground ginger
1/4 t salt
flour for dusting
dough for 2 9 inch pie crusts

INSTRUCTIONS

Preheat oven to 425 degrees.
STEP 1 – Slice Golden Delicious apples and 3 granny smith apples into sixths.
STEP 2 – In a large skillet over medium-high heat, bring 1/4 cup honey to a boil. Let simmer about 2 minutes, until honey is caramelized.
STEP 3 – Add 3 thyme branches.
STEP 4 – Arrange half the apples in a single layer in skillet. Sprinkle 2 tablespoons butter over apples.
STEP 5 – Cook apples, turning until well caramelized on all sides, but not cooked through, about ten minutes.
STEP 5 – Scrape apples and honey mixture into a bowl.
STEP 6 – Add tapioca and toss to combine.
STEP 7 – Repeat cooking process with remaining honey, thyme, butter and sliced apples.
STEP 8 – Add a second batch of apples to bowl, combine.
STEP 9 – Discard all thyme branches.
STEP 10 – Thinly slice remaining granny smith apple and add it to bowl. Stir in sugar, ginger and salt
STEP 11 – On a lightly floured surface roll out both crusts to a 12 inch circle. Place one crust in 9 inch pie plate.
STEP 12 – Scrape apple filling into crust and top with remaining crusts.
STEP 13 – Bake for 15 minutes, reduce heat to 350 and continue baking about 45 min. Let cool for 30 minutes before slicing.