How do you make good apple pie?

Answer 1

This is an easy way to make apple pie! Ingredients: 2 9-inch pie crusts (one for the top crust, one for the bottom crust) 1/4 cup all-purpose flour 3/4 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Dash of salt 2 tablespoons butter 6 cups thinly sliced and cored apple Directions: 1. Preheat oven to 425F. 2. Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in the apples. 3. Place into pie crust, dot with butter. Cover with top crust, and slit evenly to let steam escape. Seal the top crust to the bottom by pinching the edges together. 3. Cover edge of the crust with a three inch strip of aluminum foil. 4. Bake 40-50 minutes, until crust is brown and juice begins to bubble through top.

Answer 2

Remove the core of cooking apples and slice them up in pieces. Place these in an oven-proof bowl and add a small amount of sugar - about a tbsp - to sweeten the pie. To make the lid roll out ready-made puff pastry and place over the top of the bowl. Cut the excess off and pinch the edge to keep it attached. Cut two small holes in the top to allow steam out then egg wash to ensure a golden brown colour.

Answer 3

You'll need...........

• 4-5 apples (sliced)
• Already made dough
• 2 tablespoon of sugar
• A knife
• A baking pan
• A roller
• A pinch cinnamon

Steps

• First combine the cinnamon, sugar, and apples.
• Then spread the dough all over the pan but leave some dough to cover the pie.
• Add the apple mix in the dough.
• Cut the leftover dough into pieces and cover the top of the dough.
• Bake at 350* for about 40-45 minutes.
• If it doesn't look done bake it till it turns red.
• For more taste add vinilla.

Eat and Enjoy

Answer 4

Old Fashioned Apple Pie Recipe

• Prep time: 1 hour, 15 minutes
• Cook time: 55 minutes

IngredientsCrust Ingredients

• 2 cups all-purpose flour, plus extra for rolling
• 1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup flour if you don't have almonds)
• 16 Tbsp (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
• 1 teaspoon salt
• 1 heaping teaspoon brown sugar
• 3 to 6 Tbsp water, very cold

Filling Ingredients

• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground allspice
• 1/8 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious
• 1 1/2 tablespoons brandy
• 1 teaspoon vanilla extract

Egg Wash

• 1 large egg yolk
• 1 Tbsp cream

Method1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.

Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

2 Position rack in bottom third of oven and preheat to 375°F.

3 Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

5 Spoon in apple filling, mounding slightly in center.

6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.

7 Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F. Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.

Yield: Serves 8.

Answer 5

Typically it's 425F oven for 40 to 45 minutes in a standard oven, but this can vary depending on your pie size.

Answer 6

Most apple pies are baked in an oven. The time and temperature will depend on the pie- is it fresh amde, or fozen? Some apple pies (very small single serving) are deep fried.

Answer 7

50 min at 325

start it for 15 min @ 750 and then lower it to 725 and the crust will come out better

Answer 8

There are a number of different recipes found for making apple pie as well as different types of apple pies. This will depend on your preferences, and even if you are gluten intolerant.