Tag Archives: apple pie

Apple Pie

I had a peck of Honeycrisp apples that needed to get used up today.  So after church and lunch at mom’s, I came home to make a pie.  This recipe is from a neighbor that lived down the street from my parents many years ago.  I used to babysit for her kids and one Saturday she invited my mom and I over to make apple pie.  This recipe card is in her handwriting, it has the pie crust recipe on one side and the apple filling on the other.  And now, 20 years later, I still pull this recipe out any time I make an apple pie.  Very easy and very good on a cold, November day.  My recipe below is for the filling, I am assuming most know how to make a double pie crust.  Enjoy!

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Apple Pie:

9 apples peeled and sliced (I like to use Honeycrisp or Granny Smith)

1 1/2 cups white sugar

1 t. cinnamon

dash of allspice

dash of nutmeg

dash of cloves

3 large T. flour

Mix all together.  Layer apples into bottom crust.  Continue until pie pan is full.  Place your second crust on top and finish off as you normally would.  Bake the pie at 375 degrees for 1 hour or until crust is nice and brown.  Enjoy!

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Apple Tart Pie

I found this recipe in a recent issue of one of my cooking magazines.  The photo in the magazine made it look so beautiful and I thought I’d bust out my mad cooking skills and try this for Thanksgiving lunch.  Unfortunately, I threw away the recipe yesterday because I did not think this was all that great.  It’s basically just an apple pie.  It also called for a vanilla bean that is scrapped out.  And yikes, these cost $15 for two beans!!  It tasted great, just a fancy apple tart.

Apple Tart Pie:

1 refrigerated pie crust

3 T. apple jelly, melted

2/3 c. brown sugar

1 vanilla bean, seeds scraped out

1/2 t. nutmeg

5-7 large granny smith apples, peeled and thinly sliced

Preheat oven to 350 degrees.  Melt apple jelly.  Brush half of the mix over the bottom of pie crust.  Mix brown sugar, vanilla bean seeds and nutmeg.  Sprinkle 1-2 T. over jelly in bottom of pie crust.  Take apples and place in a ring around the bottom of the crust.  Sprinkle 1-2 T. sugar mix over this layer of apples.  Continue with apples around again, filling pie crust.  Brush the remaining jelly over top layer of apples.  Sprinkle remaining sugar mix on top.  Bake for 40-50 minutes, or until apples are tender.  Enjoy!

Brandied Caramel Apple Pie

I had a bunch of extra apples sitting on my counter yesterday and decided to quick throw together an apple pie for my hubby.  I found the following recipe in Sandra Lee Semi-Homemade’s September/October issue and thought I’d give it a try.  This was a very easy recipe, pretty much your typical apple pie recipe.  Enjoy!

Brandied Caramel Apple Pie:

1 refrigerated pie crust

5-8 large granny smith apples, peeled, cored and thinly sliced

1 cup plus 2 T flour, divided

2 t ground cinnamon

2 cups caramel sauce

3 T apple brandy

3/4 cup packed light brown sugar

2/3 cup butter

1 cup instant oats

preheat oven to 375.  fit pie crust into 9″ pie plate, fluting edges.  bake for 4-5 minutes.  cool on a wire rack.  in a large bowl, toss apples with 1/4 cup plus 2 T flour and the cinnamon.

in a saucepan, heat the caramel over medium heat until warm.  remove from heat.  add 1 cup to apple mix and toss gently to coat.  stir brandy into the remaining sauce and reserve for topping pie.  spoon apple mixture into pie crust, layering apples as tightly as possible.

in a medium bowl, combine remaining flour, brown sugar and oats.  using a fork, cut butter into mix and stir until crumbly.  sprinkle over apples, pressing to adhere.

place pie on a baking sheet (to catch drips) and cover loosely with foil.  bake for 30 minutes.  remove foil and bake an additional 35-45 minutes until brown and bubbly.  enjoy!