i want to make an apple pie from scratch, anyone have a great recipe?

i'll be going apple picking soon and i really want to get into pie making...

cherry pie, apple pie- whatever..

i'll start with apple since it is apple season!!
anyone have a great recipe that include a recipe for the pie??

Re: i want to make an apple pie from scratch, anyone have a great recipe?

Williams Sonoma always has good recipes!

Re: i want to make an apple pie from scratch, anyone have a great recipe?

i sometimes make my own crust , but most of the time i buy the frozen kind thats a deep dish. I let it defrost & re roll it out to fit my pan.

i slice the apples & saute them in a large pan with butter & brown sugar, white sugar & a lil lemom juice. once the apples are somewhat soft I then transfer the whole pan juices & all to the pie. egg wash the top of the pie & the criss cross a slit in the top once the pie top is brown I take it out,,

hth

Re: i want to make an apple pie from scratch, anyone have a great recipe?

thanks ladies!!
that william sonoma pie looks really good!! i think i might want to make it!!

i am in a huge baking mood!!!

Re: i want to make an apple pie from scratch, anyone have a great recipe?

I LOVE apple crumb pie:

buy the roll out pastry, line pie plate, frill edges

peel & slice 6 apples (I like them sliced very thin) coat w/the juice of 1/2 lemon

mix up 1Tbsp flour, 1/4c sugar, 1 teasp cinnamon (or more if you like more cinnamon), coat apples. I like my apple filling less sweet so sometimes I just sprinkle a tablespoon or two of sugar in them instead. You can taste them at this stage and adjust w/more sugar if necessary.

top w/crumbs:
MIX
1 cup flour
1 cup brown sugar
1/2 cup melted butter
dash of cinnamon if you like it

bake at 350 for 45mins, after the 45mins I think I may have increased the temp to 400 to let the crumbs brown.

Always a hit and SOOOOOOOO GOOD!

eta: I always use 2 different kinds of apples (like golden delicious & macoons for ex)

Message edited 9/25/2008 2:27:08 PM.

Re: i want to make an apple pie from scratch, anyone have a great recipe?

I'm a pretty darned good pie maker, but I'm not into apples, so I've never attempted apple pie.

one word of advice though... the TYPE of apple is CRUCIAL. don't just get apples.

research on epicurious or other websites which types work best. some just dissolve, others are too juicy... they could create mealy, soggy, or collapsed pies.

and stick with the type of apple called in a recipe... some are tarter than others, and require more sugar... if you sub-in a sweeter apple, the pie will be too sweet...

Re: i want to make an apple pie from scratch, anyone have a great recipe?

Re: i want to make an apple pie from scratch, anyone have a great recipe?

Re: i want to make an apple pie from scratch, anyone have a great recipe?

my special recipe!!

apple pie

pick up one of those pillsbury pie crusts they sell in the dairy section of the market -- i have made the crust from scratch *and* i have made it with the pillsbury - tastes the SAME and the roll it out yourself pillsbury is so much easier.

6 cups of thinly sliced and peeled apples (i prefer the baking "rome" apples i buy at uncle guiseppe's) but you can use macoon too - those are best. but, anything red is good - just make sure when you pick them that they are all the same variety for the pie. the same type of apples work best vs. a mixture of different kinds.

3/4 cup of white sugar
1/2 cup brown sugar (i like dark brown)
2 tablespoons of all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon (AKA a pinch) of salt
1/4 teaspoon (AKA a pinch) ground nutmeg
1/4 teaspoon (AKA a pinch) of allspice ground
1 tablespoon of fresh lemon juice

heat oven to 425 degrees. place one of the pie crusts (the pillsbury box comes w/ two rolled up - you'll use both) in the bottom of a nine inch glass pie dish. press firmly against side and bottom but not too firm - just so it sticks. take one egg, add a little milk, beat it and then, using a pastry brush, brush dough on the bottom of the lined pie plate with the egg wash -- this will help it get that golden brown look. then, take about 1/4 of a stick of butter (so a cube) and slice it up -- putting it all over the bottom of the pie dish. when the butter melts while in the oven it will add flavor to the rest of the pie...

in a large bowl, gently mix filling ingredients, spoon into crust lined pie plate. i usually put half the ingredients in -- take another cube of butter and slice it -- placing bits of butter througout the pie (now in the apple slices). then, add the rest of the mix and a few more slices of butter on the top and you are good to go.

top with the second crust -- i usually take a knife and slice off the excess of the first pie crust (the one on the bottom) so it doesn't get in the way and discard. b/c the excess from the second crust is plenty for crust. wrap excess top crust edge, pressing edges together to seal. i use a fork to make lines in it as decoration (right before putting it in the oven) but you don't have to. cut four slits in the crust so that it can "breathe" as it bakes. i cut diamond shape holes {} in the crust - one on each side and it looks pretty. then, i just do a thin slit (four total also) in between them -- this gives plenty of breathing room.

take leftover egg wash (you may need to beat one more egg) and top the entire pie crust with it -- the edge, the middle, everything -- this will give it that beautiful golden brown look. take some cinnamon sugar (mix it) and sprinkle on top of the crust and BAKE!

bake 40-45 minutes. i put it in for 20 minutes first -- alone. then, at the second 20 minute mark i open the oven and put a "pie crust shield" (you can buy them anywhere) which goes on top of the pie and protects the crust (b/c it is so thin) from burning. it is so much easier than covering it with tinfoil or something -- this is just an easy to place on pie shield. you can, honestly, do it either way -- have it on for the first twenty minutes, then take off and bake the rest of the way or vice-versa. doesn't matter. just do the 20 and 20 as a reminder to put that shield on.

cool at least an hour or two before serving -- all the juices need to become solid and such. i also take a cookie sheet, wrap it in tin foil and place it underneath the pie in my oven b/c it tends to ooze out some goodness during baking.

serve with vanilla ice cream!! i prefer eating it warm

i get *TONS* of compliments on this pie -- it is a recipe that has been in my family for a long time -- it is my prized recipe! i have PERFECTED it.

it really isn't that hard -- just have to be anal like me

HTH! best of luck! have fun!!!!!