Question by alan h: How do you make the perfect apple pie??????
See answers below. Add your own as well 
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The way Grandma used to make it!!
Or the way Grandma still makes it!!
Well for a “perfect pie”, you cannot use anything but a
home-made pie crust. The recipe in the Betty Crocker
Cookbook is the best. For the filling: use a Jonathan or
Winesap apple. Peel and grate around six apples (depending
upon the size). Cover with lots of sugar and stir. Add just
a bit of water and mix well (don’t want it soupy). Have oven
heated to 425. Then pour mix into crust. Can cut up some butter slices over the top of mix and nutmeg (if desired). Put directly into
the oven – do not let it sit. Put strips of dough latice style over filling (or you can use the crumbly type
topping). Might put foil around crusts to keep it from getting
too dark. Bake 50 to 60 minutes. Delicious
You get the Betty Crocker cookbook and follow it exactly
Very Very simple. Get out of the kitchen and leave my oldest daughter alone.
She makes a sugar free (no sugar added) that makes her diabetic dear old Dad drool.
That reminds me, I need to talk to her about my lack of goodies.
She does something with Splenda and pumpkin that works well too.
Put a large glass of water into the freezer before you start everuything else.
To start with you have to use real apples
Pippins are the best, but Granny Smith are good and in New York there is a brand called #10 and another called Ginger Gold These make good pies and stuff.
You want sour apples that stay somewhat crispy.
It can, however, be fun to mix and match, but you use a full load of Pippins if you can find them, then like add some other types, like a roman (good for apple sauce not for pies, but an interesting taste) or Delicious (too sweet and soft for pies, but adds an interesting flavor).
Peel all the apples.
Heat oven to 350-400
Make Crust
Cup and a half to two cups of flour, all pupose white, several sticks of butter. Put flower in bowl, cut in butter (slicing it like yo uwould to butter toast).
Wash your hands as if you were doing surgery. Dry them.
Then kneed the butter-flour until you get little yellow crums Add flour or butter until you get crumbs. Much like as if you were about to make a white roue.
Take the water out of the freezer and pour SPARINGLY it onto the crumbs of butter-flour and work it until it’s like clay or putty. A good consistency. You should be able to make Gumby and Pookey with the resulting mixture, but DON’T OVER HANDLE IT.
Add more water as needed to get that dough solid, but plyable. Thicker than a cookie dough.
Put half of it on floured wax paper a flour the top of the dough and put another sheet of wax paper on top and roll with a rolling pin until you get a circle that reaches almost to the edges of the wax paper (8″ or more in diameter).
Gentely peel off one of the wax papers, butter a baking pie pan with any grease or Pam, turn over the pie crust on the wax paper and peel it off into the pie tin.
Then you add Sugar and Cinnemon to cover the fruit in layers.
Layer of fruit over the pie crust, layer of sugar and cinnemon taht covers all the fruit. Anotehr layer of fruit, more sugar adn cinnemon.
Adding a few rasins here and there can be interesting. So can adding some crushed wallnuts Not a lot, mind you, just a tad. Maybe two walnuts for the whole pie or a palm full of rasins.
Make a top crust just like you made the bottom crust.
Cover the top with crust, use a fork to join the layers of top and bottom (press the fork over the edges and rock it on the edge of the pan to cut off the trimmings).
Punch some holes in the top to let out steam
Cover the top crust with a sprinkle of sugar if you want.
If any dough is left, roll it out on wax paper, spread butter over the top (exposed) side and then cover with sugar and cinnemon. Cut into long strips 2=3″ wide, roll these up and bake them on the rack near the pie.
They make nice cookies
Bake in 350-400 until golden brown
It is normal for the pie filling to settle,leaving a big empty volcano crust.
If you use canned apples it ends up tasting like a Hostess fruit pie.
Canned, sour cherrie do make a very good cherry pie, drain the can, then add sugar to them, a checker board crust helps cook them better than a full top crust.
On one can of cherries there was a GREAT recipe for upsidedown Cherry cake, look for that receipe on a brand of cherries and try that one, it’s a great desserts. You put the cherries in the bottom of a cake pan and then put an Angel food cake like dough on top of it and cook it.
First coat the bottom crush with real butter, then sprinkle in brown sugar to coat bottom, then sprinkle in cinnamon. Put in filling, top with drizzled real butter, brown sugar and cinnamon, place crust on top. For crusts, I use the Pillsbury frozen, I’m sorry I never could make crust from scratch like my mom.
well, for the crust some people usually mix in water, but do not…. use milk it gives it a better texture, and always use fresh apples, it will take a about 7 green apples.
My perfect, your perfect any everybody else’s perfect will vary. You need to try different recipes and “tweak” close recipes to find the one that hits your niche. A helpful tip in the most fickle part(the crust): Don’t overwork your pie dough. The more you handle it, the less light and flaky it will become. Also, keeping wide variations in oven chamber heating to a minimum will insure better, even baking. If you have an older oven, buy a baking stone to moderate the heating balance.
Well, I go to the store, and look in the bakery, and buy one. Then I take it home, and add Cool Whip.
crust:
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup lard
1/2 cup ice water
1/4 cup cider vinegar
Cut together flour, salt and lard (lard must be cold). In a separate cup mix together ice water and vinegar, sprinkle over flour mixture and blend in. When dough forms a ball turn on to floured board and knead a couple of times. Wrap in plastic and chill for an hour or so. Divide and roll into two rounds for bottom and top.
Filling:
5 large tart apples (such as Granny Smith or Pippin), peeled, cored, and sliced thin
1 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp grated lemon zest ( the yellow part of the peel)
1 tblsp lemon juice
1 tblsp butter
2 tblsps heavy cream
1 more tblsp sugar
Preheat oven at 425 degrees
Mix together the sugar (save the last tblsp for later), salt, cinnamon, lemon zest, and lemon juice. Toss this mixture with the apple slices. Pile apple mixture in pie pan lined with bottom crust. Dot with butter. Seal on top crust by pinching together all around. Poke a few holes in top. Bake for 10 minutes then reduce heat to 350 and continue baking for 30 to 35 minutes. Five minutes before pie is done baste top with the cream and sprinkle with the reserved tblsp of sugar. Serve warm with chunks of sharp Cheddar cheese or vanilla ice cream.
BUY ONE, COOK IT, THEN PUT VANILLA ICE CREAM ON TOP FOR A YUMMY TREAT.
You get my wife to cook it for you
It’s all about getting the best baking apples, the best pie spice and of course, the best pie crust. Honey, if you don’t have a great pie crust, you don’t have a pie. Log on to Sunset Magazines cooking section and see if they have their pie crust that is like a cookie crust listed. It is THE best ever.
you start with a light Crisco crust, lightly bake and let cool then add your boiled granny smith apples, raisins if preffered, brown sugar and butter. with the rest of crust mixture, make long ribbon shapes and weave a top and place on top of pie, trim excess and flute edges with fork or thumb and forefinger.. bake 325 F for thirty five minutes, let cool slightly, best when served with ice cream (ala mode)
I buy Mrs Smiths and bake it. No one can tell the difference. While it is frozen, change the pan to ur own.
THE PERFECT APPLE PIE?
2-1/4 cups flour
1 tsp. salt
1 cup shortening
5 to 7 Tbsp. ice cold water
6 cups thinly sliced peeled tart apples (about 4 large apples)
3/4 cup sugar
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice (optional)
PREHEAT oven to 400°F. Mix flour and salt in large bowl. Cut in shortening using a pastry blender or 2 knives until mixture resembles coarse crumbs.
ADD water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into 1/2-inch-thick round. Wrap each dough round in plastic wrap; refrigerate 10 to 15 min.
MEANWHILE, toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to the edge. Turn over; continue rolling until dough round is about 2 inches larger than diameter of inverted 9-inch pie plate.
PEEL off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen scissors; reserve trimmings.
FILL with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge (see Tip). Cut several slits near center of pie to allow steam to escape.
BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Greatly delicious!
I kow it doenst sound good, but the frozen betty crocker apple pir with the crumb topping is awesome, and it tastes fresh
i sprinkle semolina on the bottom of the pastry before adding the apples, it seems to stop it going soggy. sometimes i make cheese pastry and i know it sounds a bit odd, but it totally rocks!!!!
Piggly Wiggly Bakery…they make the best apple pie
Personally, I just buy a frozen Sara Lee out of the grocers freezer section and bake it in the oven. Easier that way for me.
ask my grandmother
The best part of the pie has to be the crust, so I will tell you my recipe. It’s never failed me, works every time!
2/3 cup shortening
1 tsp. salt
2 cups flour (Do NOT use bleached flour, it will make you dough extremely dry)
6 Tbs. cold water
Mix shortening, flour, and salt. Cut up shortening into flour with a fork and mix until its crumbly. Add water a Tbs. at a time. When all water is added mix it with your hands until it forms a good ball. (One of the secrets to a great pie crust, is to not mix the dough to much, kneed as less as possible. If you mix it too much it will be tough, not flaky.) When formed split as evenly as you can into 2 balls. Roll onto a floured surface. Put into 9 inch pie pan.Pour in desired filling. Before you put the top on, put water on the edges of the crust in the pan. (This will prevent the pie filling from boiling out while baking.) Put the top on and press the edges down firmly to seal it. Flute edges. Cut slits in the top. Moisten top with milk, sprinkle with sugar. Bake at 425* for 15 min. Then reduce heat to 350* for 45 min.
They’re some great recipes for apple pie fillings above, but no crust recipes, so here is you one. Good luck.
Thats easy….You get in your car….Drive to the best bakery in town…..And then bring it home…
GO TO http://WWW.BETTERHOMESANDGARDENS.COM
by usin more than one type of apple in it…….. an havin a great crust………
my secret is double the sugar
Apple Pie by Grandma Ople ***** 813 Ratings
“This was my grandmother’s apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!”
INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced
DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
I always fry my apples first in butter and brown sugar also cinn. and ginger I’ve been told it’s the best pie people have ever eaten use a good baking apple like braburn or jongoald
Look on the back of a Ritz cracker box. Just kidding. Its called “Mock Apple Pie” and it has no apples but tastes amazingly like apple pie. I prefer pippin, braeburn or fuji apples for apple pie. Try one of these. I think they are better than granny smith.
I use a mixture of Granny Smith, McIntosh, and Dellicious with a sprikling of cherries and raisins. Sometimes I use a solid dough top and others I use the criss-cross strips.
Watch the movie american pie!
Get someone else to make it.
I dont make pies i just buy em and McD do make yummy pies.
My mother made the best apple pies. The secret to her apple pie being better than all the others is what she didn’t put in (cinnamon). Almost all apple pies contain that spice. I really don’t like cinnamon -I think it’s a terrible thing to do to perfectly good apples. Apple pie without cinnamon is wonderful -it tastes like apples!
watch movie AMERICAN PIE
Follow this recipe from Kraft foods. http://www.pecanworld.com/applepie.htm
Apple Pie Cheesecake With Warm Caramel Sauce:
Just like eating a caramel apple . . . gourmet style. Prep: 32 min., Cook: 1 hr., 15 min., Other: 8 hrs.
18 honey graham cracker sheets
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 large eggs
1 (8-ounce) container sour cream
1/2 teaspoon vanilla extract
1 (21-ounce) can apple pie filling
1/2 cup raisins
Caramel Sauce
Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.
Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.
Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.
Bake at 325° for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.
Yield: Makes 16 servings
Use Bramley cooking apples and don’t cook them first. I use bought frozen pastry as I simply have no luck making my own, and it is too much faff anyway. I don’t care what anyone says, making pastry is NOT easy! There is no shame in using shop bought raw pastry so don’t let anyone bully you!
Try these great websites:
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=11187
http://www.foodnetwork.com
http://www.bettycrocker.com
http://www.allrecipes.com
http://www.epicurious.com/recipes/recipe_views/views/107033
Use a light pastry with wholemeal flour and make it with half butter and half lard, not all lard, or it’ll be too fattening.
Stew a couple of pounds of bramley apples by boiling on the stove in a pan of water. Cut the apples into pieces first and mix in a bowl with a bit of golden syrup and a few spoons of proper brown sugar, not white sugar.
To complete the filling add some ground cinnamon and a good portion of sultanas or raisins, plus a dash of lemon juice.
Beat an egg and coat the pastry with it, place the filling in once it has cooled and put the top on the pie, brush more of the egg onto the pastry and add a couple of slices of apple on the top coated in brown sugar and syrup. Bake in the oven until pastry is golden brown and apple slices on top are browned.
Serve with cream or ice cream or better still in the winter with hot hearty custard.
Fantastic.
I know a few tips:
First of all, make sure that you keep everything very cold when making the pie crust, freeze the bowl that you use for mixing, and the butter you cut into the crust and use ice water, when the dough gets warm is when problems arise.
Also, I have found that cutting the apples up and lightly sauteeing them with butter sugar and cinnamon for a few minutes before putting them in the crust cuts down on toughness. If your feeling adventurous, toss a little wine in, a Riesling or a Sauterne would be perfect. Make sure it is a “dessert wine”.
Lastly, the taste is all in the apples you use, make sure they are firm, and tart, Granny Smith’s are excellent for pies and crumbles…
hi… what to say… i’m not sure what do u mean by making a perfect apple pie,,.. to make it a perfect one u should be or have stidied abt it or should learned abt it…. the best idea,,// why don’t u go to McD to buy one which is cheap, best, PERFECT and d healthier tooo..
Impossible French Apple Pie
Submitted by: Brenda Ward
Prep Time: 15 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes
Yields: 10 servings
“Apple pie that makes own crust. Pecans may be used in place of walnuts.”
INGREDIENTS:
6 cups tart apples – peeled, cored and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup white sugar
3/4 cup milk
1/2 cup biscuit mix (e.g. Bisquick) 2 eggs
2 tablespoons butter
1 cup biscuit mix (e.g. Bisquick)
1/2 cup chopped walnuts
1/3 cup light brown sugar
3 tablespoons butter
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch pie pan.
2. In a large bowl, mix apples, cinnamon and nutmeg together; turn mixture into pan. In a separate
bowl, beat sugar, milk, 1/2 cup biscuit mix, eggs and butter until smooth. Pour over apples.
3. To Make Streusel: In a small bowl, stir together 1 cup biscuit mix, nuts, brown sugar and butter; mix until crumbly. Sprinkle streusel over top of pie.
4. Bake in preheated oven for 55 to 60 minutes; bake until knife inserted in center of pie comes out clean.
Three easy steps
o get in your car
o goto burger king/mcdonalds
o buy it
Go get the recipe from my friend’s mom. she makes the absolute BEST apple pie ever!
go to the bakery and buy one
well, you get a pie crust (i prefer to make my own) then you cut up a few apples into slices (granny smith) mix them with cinnamon and some other secret spices you think will be good, and sugar, then you crumble up some graham crackers and put them on top, then put it in the oven. Thats how i make mine and my family loves it!!
Carefully.
I got this recipe from my husband’s mother. It is actually cooked in a brown bag. Email me for the recipe wallcritter@yahoo.com. The apples are just perfect and it is great with ice cream on top.
I make the crumb top kind, cuz the other kind the apples shrink, but the crust does not. Yuck. I think it’s called french crumb apple pie. Better Crocker recipe.