Classic Apple Pie Recipe

Classic Apple Pie Recipe

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45 juta s/d 2.5 milyar listing 2018
Classic Apple Pie Recipe Classic Apple Pie Recipe Classic Apple Pie Recipe, For the best flavor, fill this pie with a combination of apples, such as Gala, Granny Smith, and Golden Delicious. You can also use half brown sugar and half granulated sugar.
Classic Apple Pie Recipe

Classic Apple Pie Recipe

For the best flavor, fill this pie with a combination of apples, such as Gala, Granny Smith, and Golden Delicious. You can also use half brown sugar and half granulated sugar. Prep : 45 minutes plus chilling and cooling Bake : 1 hour 20 minutes
  • Pastry Dough for 2-Crust Pie
  • 2/cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/teaspoon salt
  • 3 pounds cooking apples (9 medium), peeled, cored, and thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter or margarine, cut into pieces
  1. Prepare pastry dough as directed through chilling.
  2. In large bowl, with wire whisk, stir sugar, flour, cinnamon, and salt. Add apples and lemon juice; gently toss to combine.
  3. Preheat oven to 425°F. Use larger disk of dough to line 9-inch pie plate. Spoon apple filling into crust; dot with butter. Roll out remaining disk of dough; cut center circle and 1-inch slits to allow steam to escape during baking. Place over filling and make decorative edge.
  4. Place pie on foil-lined cookie sheet to catch any overflow during baking. Bake 20 minutes. Turn oven control to 375°F; bake until filling bubbles in center, about 1 hour longer. If necessary, cover pie loosely with foil during last 20 minutes of baking to prevent over-browning. Cool on wire rack 1 hour to serve warm, or cool completely to serve later. Makes 10 servings.
Each serving : About 369 calories, 3g protein, 55g carbohydrate, 16g total fat (8g saturated), 28mg cholesterol, 251mg sodium.

VERY BLUEBERRY PIE

Prepare as directed above but use 3/cup sugar, 1/4 cup cornstarch, and a pinch salt, and substitute 6 cups blueberries (about 3 pints) for apples. In Step 3, dot filling with 2 tablespoons butter or margarine, cut into pieces. Bake and cool as directed. Each serving : About 374 calories, 4g protein, 53g carbohydrate, 17g total fat (8g saturated), 31mg cholesterol, 253mg sodium.

PEACH PIE

Prepare as directed (left) but use 3/cup sugar, 1/cup cornstarch, and a pinch salt, and substitute 3 pounds ripe peaches (9 large) , pitted, peeled, and sliced (7 cups), for apples. In Step 3, dot filling with 2 tablespoons butter or margarine, cut into pieces. Bake and cool as directed. Each serving : About 360 calories, 4g protein, 52g carbohydrate, 16g total fat (8g saturated), 28mg cholesterol, 236mg sodium.

RHUBARB PIE

Prepare as directed (left) but use 11/2 cups sugar, 1/cup cornstarch, and a pinch salt, and substitute 2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (7 cups), for apples. In Step 3, dot filling with 2 tablespoons butter or margarine, cut into pieces. Bake and cool as directed. Each serving : About 387 calories, 4g protein, 59g carbohydrate, 16g total fat (8g saturated), 28mg cholesterol, 239mg sodium. apple pie, apple pie filling, apple pie recipe, apple pie recipes, apple tart recipe, best apple pie recipe, classic apple pie recipe, easy apple pie recipe, pie recipes, recipe for apple pie, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Classic Apple Pie Recipe

Article Categories : Pies & Tarts

Classic Apple Pie Recipe

Classic Apple Pie Recipe

For the best flavor, fill this pie with a combination of apples, such as Gala, Granny Smith, and Golden Delicious. You can also use half brown sugar and half granulated sugar.

Prep : 45 minutes plus chilling and cooling
Bake : 1 hour 20 minutes

  • Pastry Dough for 2-Crust Pie
  • 2/cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/teaspoon salt
  • 3 pounds cooking apples (9 medium), peeled, cored, and thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter or margarine, cut into pieces
  1. Prepare pastry dough as directed through chilling.
  2. In large bowl, with wire whisk, stir sugar, flour, cinnamon, and salt. Add apples and lemon juice; gently toss to combine.
  3. Preheat oven to 425°F. Use larger disk of dough to line 9-inch pie plate. Spoon apple filling into crust; dot with butter. Roll out remaining disk of dough; cut center circle and 1-inch slits to allow steam to escape during baking. Place over filling and make decorative edge.
  4. Place pie on foil-lined cookie sheet to catch any overflow during baking. Bake 20 minutes. Turn oven control to 375°F; bake until filling bubbles in center, about 1 hour longer. If necessary, cover pie loosely with foil during last 20 minutes of baking to prevent over-browning. Cool on wire rack 1 hour to serve warm, or cool completely to serve later. Makes 10 servings.

Each serving : About 369 calories, 3g protein, 55g carbohydrate, 16g total fat (8g saturated), 28mg cholesterol, 251mg sodium.

VERY BLUEBERRY PIE

Prepare as directed above but use 3/cup sugar, 1/4 cup cornstarch, and a pinch salt, and substitute 6 cups blueberries (about 3 pints) for apples. In Step 3, dot filling with 2 tablespoons butter or margarine, cut into pieces. Bake and cool as directed.

Each serving : About 374 calories, 4g protein, 53g carbohydrate, 17g total fat (8g saturated), 31mg cholesterol, 253mg sodium.

PEACH PIE

Prepare as directed (left) but use 3/cup sugar, 1/cup cornstarch, and a pinch salt, and substitute 3 pounds ripe peaches (9 large) , pitted, peeled, and sliced (7 cups), for apples. In Step 3, dot filling with 2 tablespoons butter or margarine, cut into pieces. Bake and cool as directed.

Each serving : About 360 calories, 4g protein, 52g carbohydrate, 16g total fat (8g saturated), 28mg cholesterol, 236mg sodium.

RHUBARB PIE

Prepare as directed (left) but use 11/2 cups sugar, 1/cup cornstarch, and a pinch salt, and substitute 2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (7 cups), for apples. In Step 3, dot filling with 2 tablespoons butter or margarine, cut into pieces. Bake and cool as directed.

Each serving : About 387 calories, 4g protein, 59g carbohydrate, 16g total fat (8g saturated), 28mg cholesterol, 239mg sodium.