Nana's Best Loved Apple Pie

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This recipe is by The Cozy Little Kitchen Blog!  Click image to get the recipe!

Apple Praline Pie

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This recipe is by The Local Cook Blog!  Click the image to get the recipe!

Mexican Apple Pie

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INGREDIENTS:

1/2 pound piloncillo (unrefined brown sugar; also called panela)

3/4 cup water

4 (1-inch-wide) strips orange zest

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

2 1/2 pound medium apples

3 tablespoons all-purpose flour

Pastry Pie Crust (for a double-crust pie)

1 tablespoon milk

1 teaspoon sugar

Cooks' notes: 

•If you can?t get piloncillo, substitute 1 cup packed dark brown sugar and 2 tablespoons unsulfured molasses (not blackstrap). Syrup will take longer to reduce.

•To achieve an ideal balance of sweet and tart apples, we suggest 2 Golden Delicious or Gala, 2 Granny Smith or Winesap, and 2 McIntosh or Northern Spy (you'll need about 6 apples total).

•Pie is best the day it is baked but can be made 1 day ahead and kept, loosely covered with foil (once cool), at room temperature.

LET'S MAKE THE PIE:

Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.

Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.  MAKE SURE SYRUP DOES NOT GET STIFF!

Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.

Toss apples with flour, then with syrup.

Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.

Trim edge, leaving a 1/2-inch overhang, and chill shell.

Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.

Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.

Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.

Bake pie on hot baking sheet 20 minutes.

Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.

 

 

Dutch Apple Cherry Pie

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This is by Bakeaholic Mama Blog!  Click the image to get the recipe!

Apple Pie with Cinnamon Crust

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This is by Bakeaholic Mama Blog!  Click the image to get the recipe!

Apple Pie with Homemade Filo Crust

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This recipe is by Fields of Cake Blog!  Click the image to get the recipe!

Caramel Apple Crunch Pie

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This recipe is by Eat 2 Gather Blog!  Click the image to get the recipe!

Crunchy Caramel Apple Pie

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This recipe is by Sand and Sisal Blog!  Click the image to get the recipe!

Deep Dish Apple Cranberry Crumble Pie

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This recipe is courtesy of Good Life Eats Blog!  Click the image to get the recipe!

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Apple Butter Pumpkin Pie with Streusel Topping

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 This recipe is courtesy of Tidy Mom Blog!  Click the image to get the recipe!

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Upside Down Apple Pecan Pie

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This recipe is courtesy of Tidy Mom Blog!  Click the image to get the recipe!

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1. 

Caramel Apple Pie

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Recipe courtesy of Caroline @ CSquared Blog who guest posted @ Something Swanky Blog!  Click the image to get the recipe!

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Apple Crumble

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Ingredients:

• 1 unbaked pie shell, 9-inch
• 6 cups peeled apple slices
• 3/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt
• .
• Topping:
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 1/2 cup chopped pecans or walnuts

Preparation:

Fill pie shell with apple slices. Combine granulated sugar, cinnamon, nutmeg, and salt; sprinkle over the apples.

Combine topping ingredients until crumbly; sprinkle over top of pie. Bake at 400° for 45 to 50 minutes, until apples are tender and topping is browned.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Apple Crisp Pie

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Ingredients:

• 5 to 6 cups thinly sliced apples, a combination of varieties
• juice of 1 lemon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/4 cup melted butter
• 3 tablespoons flour
• 2 teaspoons ground cinnamon
• 1/8 teaspoon nutmeg
• 1 deep-dish pie shell, unbaked, 9-inch
• .
• Topping:
• 1/2 cup all purpose flour
• 1/2 cup granulated sugar
• 6 tablespoons butter, cut into small pieces
• 1/4 cup rolled oats
• 1/4 cup chopped pecans

Preparation:

Toss sliced apples with lemon juice to coat well. Add 1/2 cup sugar and the brown sugar, 1/4 cup melted butter, flour, and spices, stir until mixture is well blended. Prepare pie shell. In a food processor, combine topping ingredients; pulse until mixture is crumbly. You can also use a pastry blender or forks to cut this mixture together.

Pour apple mixture into the prepared pie shell. Sprinkle topping mix evenly over top of apples.
Place in preheated 375° oven. Bake for about 45 to 60 minutes, until apples are tender and topping is browned. Check after about 30 to 35 minutes to make sure the crust isn't getting too brown. Use a pie shield or ring of foil to protect the crust edge if necessary.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Apple Pumpkin Pie

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 Recipe from Penzeys Spices

INGREDIENTS:

Crust: Makes one 9 inch crust

• 1/2 Cup butter or shortening
• 1 Cup all-purpose flour
• 1/2 tsp. CREAM OF TARTAR
• 1/2 tsp. salt
• 1/4 Cup milk

Filling:

• 1/3 Cup brown sugar, firmly packed
• 1 TB. cornstarch
• 1 tsp. CHINA CINNAMON, divided
• 1/4 tsp. NUTMEG
• 1/4 tsp. ALLSPICE
• 1/2 tsp. salt, divided
• 1 tsp. PURE VANILLA EXTRACT
• 1/3 Cup water
• 2 TB. butter
• 3 Cups Granny Smith, Cortland or McIntosh apples, peeled and sliced about 1/8-inch thick (about 3 apples)
• 3/4 Cup canned solid packed pumpkin
• 3/4 Cup evaporated milk
• 1/3 Cup sugar
• 1 egg, beaten

LET'S MAKE THE PIE:

Preheat oven to 375°. To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, CREAM OF TARTAR, and salt, beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Sprinkle a wooden board or counter top with flour, place the dough on the board, and sprinkle the top of the dough with flour. Using short strokes with a rolling pin, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9 inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan with the point in the center. Unfold the crust and ease it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Set aside.

In a roomy skillet, combine the brown sugar, cornstarch, 1/2 tsp. CINNAMON, and 1/4 tsp. salt. Add the PURE VANILLA EXTRACT, water and butter and bring to a boil, stirring constantly. The mixture will thicken, creating a caramel sauce. Add the apples and continue cooking over medium heat for 4-5 minutes, stirring constantly. Pour the mixture into the unbaked pie crust and set aside. In a mixing bowl, whisk together the pumpkin, evaporated milk, sugar, egg, 1/2 tsp. CINNAMON, NUTMEG, ALLSPICE and 1/4 tsp. salt. Pour over the apple layer. Bake at 375° for 50 minutes, or until a knife comes out clean. Check the crust occasionally; if it looks too brown, cover the edges with foil. Cool completely before cutting. This pie should be refrigerated.

Prep. time: 20 minutes
Baking time: 50 minutes
Serves: 8

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Spiced Apple Pie

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Recipe from Penzeys Spices

INGREDIENTS:

Crust:

• 11/2 sticks butter, room temperature (3/4 cup)
  
• 11/2 Cups flour
  
• 1 tsp. sugar
  
• 1/2 tsp. salt
  
• 3-5 TB. milk

Filling:

• 3 lbs. tart apples (Granny Smith is Lori's apple of choice for this), peeled, cored, and thinly sliced
  
• 1/2 Cup white sugar
  
• 1/2 Cup brown sugar
  
• 1/4 Cup all-purpose flour
  
• 1 TB. fresh lemon juice
  
• 1 tsp. CINNAMON
  
• 1/2 tsp. GROUND NUTMEG
  
• 1/4 tsp. GROUND MACE
  
• 1/4 tsp. GROUND CLOVES
  
• 1/4 tsp. GROUND ALLSPICE

Topping:

• 1 tsp. milk
  
• 1 tsp. white sugar

LET'S MAKE THE PIE:

Crust
Using a fork or your fingers, mix the butter with the flour, sugar and salt until it looks likes peas and crumbles. Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks together. Divide the dough in two pieces, one bigger than the other—roughly 2/3 and 1/3. The larger piece will be the bottom crust. Pat the pieces into disc shapes and cover with plastic wrap. Refrigerate at least 20 minutes.

Position the oven rack in the lowest third of the oven and preheat to 400°. In a large bowl, toss the apples with the sugars, flour, lemon juice and SPICES. Remove the dough from the refrigerator and roll out on a lightly floured surface. The larger round will be the bottom crust. Transfer the larger round to a 9-inch pie plate and trim the overhang to 1/2 inch. Brush the edge lightly with water. Transfer the apple mixture to the crust, mounding in the center. Top with the second crust. Trim the overhang to 1 inch, fold the top crust edge under the bottom crust edge and press to seal.

Cut several slits in the top crust to allow steam to escape. For the topping, brush the crust with the milk and sprinkle with the sugar. Place the pie on a baking sheet. Bake at 400° for 10 minutes then reduce the heat to 375°. Cook until the crust is brown and the juice starts to bubble out, about 1 hour. You may want to cover the edges with foil as they tend to brown very quickly. Transfer pie to a rack and cool.

Prep. time: 30 minutes
Baking time: 70 minutes
Serves: 8

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Arizona Apple Pie

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Recipe from Penzeys Spices

INGREDIENTS:

• Pastry for 2-crust pie (see below for our favorite recipe)

Filling:

• 6 Cups peeled and thinly sliced apples such as Granny Smith
• 2 TB. canned green chiles, chopped (these are better if you buy whole canned chiles and drain and finely chop them yourself)
• 3/4 Cup sugar
• 2 TB. flour
• 1 tsp. APPLE PIE SPICE
• 1/4 tsp. salt
• 1 TB. lemon juice (1/4 of a lemon)

Topping:

• 1 TB. sugar or VANILLA SUGAR

Crust:

• 11/2 sticks butter, room temperature (3/4 Cup)
• 11/2 Cups flour
• 1 tsp. sugar
• 1/2 tsp. salt
• 3-5 TB. milk

LET'S MAKE THE PIE:

Prepare pastry for two crust pie, divided, using 9-inch pie pan (see below).

Preheat oven to 425°. In a large bowl combine all of the filling ingredients; mix lightly. Spoon into the pan lined with half of the pastry. Top with the remaining pastry. Trim the edges and fold the edge of the top pastry under the bottom pastry. Press together to seal. Flute the edge. Cut slits in several places in the top pastry. Sprinkle lightly with sugar or VANILLA SUGAR. Bake at 425° for 40-45 minutes or until the crust is golden brown. Check after 30 minutes and place foil over the pie edges if they are brown. Serve warm (or cool) with slices of cheddar cheese or ice cream if desired.

Crust:
To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar to the butter and beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Divide the dough in two pieces. Pat the pieces into disc shapes and cover with plastic wrap. Refrigerate at least 20 minutes. Sprinkle a wooden board or counter top with flour, place 1 of the dough discs on the board, and sprinkle the top of the dough with flour. Using short strokes, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9-inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan with the point in the center. Unfold the crust and ease it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Prick the crust all over with a fork. Repeat with the second disc of dough. 

Prep. time: 30 minutes
Baking time: 40-45 minutes
Serves: 8

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Candy Apple Pie

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Recipe from Penzeys Spices

INGREDIENTS:

Pastry for 9" double crust pie:

• 11/2 sticks butter, room temperature (3/4 Cup)
  
• 11/2 Cups flour
  
• 1/2 tsp. salt
  
• 3-5 TB. milk
  

Filling:

• 6 Cups thinly sliced, peeled tart apples, 8 or so (Karen uses Granny Smith)
  
• 2 TB. lime or lemon juice
  
• 3/4 Cup sugar
  
• 1/4 Cup flour
  
• 11/2 tsp. CINNAMON (Karen likes VIETNAMESE)
  
• 1/2 tsp. GROUND NUTMEG
  
• 1/4 tsp. salt
  
• 2 TB. butter
  

Topping:

• 1/4 Cup butter
  
• 1/2 Cup packed brown sugar
  
• 1 tsp. PURE VANILLA EXTRACT
  
• 2 TB. whipping cream
  
• 1/2 Cup chopped pecans
  

LET'S MAKE THE PIE:

Preheat oven to 400°. For the filling: In a bowl, toss the apples with the lime or lemon juice. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the apples and toss to coat. Line a 9" pie plate with the bottom crust pastry. Add the filling and dot with a little butter. Place the top crust over the filling. Trim the crust, seal and flute the edges. Cut slits in the top crust and bake at 400° for about 40-50 minutes, until the crust is golden brown and the apples are tender. Meanwhile, make the topping. Melt the butter in a saucepan, stir in the brown sugar, VANILLA and cream. Bring to a boil, stirring constantly, roughly 5 minutes. Remove from the heat and stir in the pecans. Pour over the top crust when the pie is done and bake an additional 3-4 minutes. It helps to place a pan on the rack under the rack the pie is on to catch any topping that drips off.

Crust:
Using a fork or your fingers, mix the butter with the flour and salt until it looks likes peas and crumbles. Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks together. You may not need all the milk. Divide the dough in two pieces, one a bit bigger to be the bottom crust. Pat the pieces into disc shapes and cover with plastic wrap. Refrigerate at least 20 minutes, which is about as long as it takes to peel and chop the apples. Dust tabletop with flour before gently rolling out crust.

Prep. time: 30 minutes
Baking time: 55 or so minutes
Serves: 8

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

All Star Apple Pie

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Click image for recipe by Taste of Home

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Baked Dutch Apple Pie

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Click image for recipe by Keebler

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