Abigail's Apple Pie Recipes

Delicious easy apple pie recipes.
There is even a bulk apple pie filling recipe for the freezer.

All-American Apple Pie

1/4 c Packed light brown sugar
1/4 c Granulated sugar
1 tb All-purpose flour
1 ts Lemon zest -- grated
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
6 md Apple -- prepared as Directed
1 c Raisins
1 Pie crust (9 inch)
1 lg Egg -- beaten
1 ts Granulated sugar

Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with vegatable cooking spray. In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg. Mix well.

Peel, core, and thinly slice apples. Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared plate. Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush recipe piecrust with beaten egg. Sprinkle with sugar. Bake recipe until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm.

Low Fat French Apple Pie Recipe

1 Prepared pastry pie crust
1 1/2 c Thick unsweetened applesauce
1/2 c Honey
3 tb Apple brandy; optional
1 tb Vanilla extract
Lemon; grated rind only
3 x Tart apples; peeled & thinly -sliced
1/2 c All-fruit apricot jam

Prepare and bake pie crust. Set aside.

Preheat oven to 375F. In a 2-quart saucepan over med-high heat, simmer applesauce, honey, brandy if desired, vanilla and lemon rind until quite thick, about 10 to 15 minutes. Pour mixture into prepared crust.

Arrange apples in concentric circles on top of sauce. In a 1-qt saucepan over med-high heat, melt apricot jam, then press through a sieve. Use a pastry brush to glaze apples with jam. Bake for 30 minutes. Let cool before slicing.

APPLE RECIPES

Apple Streusel Pie

1 Prepared single crust pie shell recipe, unbaked
1 Egg
1 c Sour cream, room temp
3/4 c Sugar
2 tb Flour
1/2 ts Vanilla
ds Salt
2 1/4 c (2-3 medium) apples, peeled & finely chopped
1/4 ts Grated lemon peel

STREUSEL TOPPING RECIPE

1/2 c Sugar
1/3 c Flour
3/4 ts Cinnamon
1/4 c Butter

Preheat oven to 450F. In large bowl, beat egg, stir in sour cream, sugar, flour, vanilla, and salt to blend thoroughly. Fold in apples and lemon peel, pour into pie shell. Bake 450F, 10 mins. Reduce heat to 350, bake 25-30 mins until crust is golden brown. Sprinkle Streusel Topping evenly over pie. Bake 15 mins longer. Remove to rack to cool slightly. Serve immediately or cover and refrigerate.

Streusel Recipe for ToppingIn small bowl mix sugar, flour, cinnamon. With pastry blender or 2 knives, cut in butter to make a crumble mixture.

Apple Pie Filling (To Freeze or Can)

4 1/2 c Sugar
1/4 ts Nutmeg
10 c Water
1 c Cornstarch
1 ts Salt
24 c Apples; peeled,sliced
2 ts Cinnamon
3 ts Lemon juice

Blend sugar, nutmeg, cornstarch, salt, cinnamon. Add water and cook over medium heat until clear. Add apples and lemon juice and cook till apples are soft. Pack in jars/containers. Makes 10 x 32oz containers. Thaw to use. One container is enough for a good size 9" pie.

Crazy Crust Apple Pie

CRUST RECIPE

1 c Flour
2 tb Sugar
1 ts Baking powder
1/2 ts Salt
3/4 c ;water, cold
2/3 c Vegetable shortening
1 Egg

FILLING

1 cn Apple pie filling-1 lb 5 oz
1 tb Lemon juice
1/2 ts Apple pie spice OR cinnamon

In small bowl, combine flour, sugar, baking powder, salt, water, shortening and egg. Blend well at lowest speed; beat 2 minutes at medium speed. Spread batter in 9 or 10" deep dish pie pan. Carefully spoon filling into center of batter. DO NOT STIR. Bake at 425 F for 40-45 minutes until crust is golden brown.

Apple in Cheddar Crust

CHEDDAR PIE CRUST

2 c Unbleached flour; sifted
1 1/4 c Cheddar; medium, shredded
1/2 ts Salt
2/3 c Vegetable shortening
5 or 6 tb Water; iced

FILLING

7 c tart Apples, peeled, cored & sliced
1/2 c Sugar
2 ts Unbleached flour
1/2 ts Cinnamon; ground
2 ts Butter or regular margarine
1 ea Egg yolk; lg, beaten
1 ts Water

CHEDDAR PIE CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball.

Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.)

FILLING: Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400F oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired.

Caramel Apple Pie

1/2 pk Kraft caramels; (about 24)
1 tb Milk
1 Graham cracker pie crust
1/3 c Nuts; chopped
8 oz Cream cheese; softened
1/2 c Sour cream
2 tb Sugar
1/2 c Applesauce, chunky
2 ts Vanilla
1/2 ts Cinnamon
8 oz Whipped topping; thawed
Fresh Apple slices

Melt caramels with milk in small microwaveable bowl at high for one minute to 90 seconds. Stir mixture until smooth. Pour into the crust. Sprinkle with nuts. Set aside to cool.

Beat cream cheese and sugar until smooth. Stir in applesauce, vanilla and cinnamon. Fold in half the whipped topping. Spread mixture over caramel layer in crust. Chill at least four hours. Garnish with remaining whipped topping, apple slices and melted caramels if desired. Note: Store any leftover pie in refrigerator.