Best Fresh Apple Pie Recipes

FRESH PEAR AND APPLE PIE

Steps:

• Preheat oven to 350 degrees
• apples and pears.
• Place in large bowl and toss with lime juice.
• Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl.
• Toss with apple and pear slices until coated.
• Turn into a 9x1-1/2 inch deep dish pie plate.
• Dot with butter.
• Roll out pastry for top crust.
• Cut slits to vent steam during baking and place over filling.
• Seal and flute edges.
• Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.

FRESH APPLE PIE BARS

Steps:

• Preheat your oven to 350 degrees.
• Mix the first 4 ingredients for the crust, as you would for pie crust.
• Beat egg yolk in glass measuring cup, add the milk into the cup.
• Pour milk and egg mixture into the other crust ingredients.
• Mix well.
• Roll out 1/2 of the dough.
• Pat into bottom of a 9x13 pan.
• For the filling slice the apples leaving the skin on.
• Place in a big mixing bowl.
• Sprinkle with sugar, flour and cinnamon.
• Mix until well coated.
• Pour evenly over bottom crust in pan.
• Roll out top crust and place on top of apples.
• Beat egg white and brush on top of crust.
• Cut slits in top crust for steam to escape.
• Place baking pan under your 9x13 pan, so you don't get a mess in the oven.
• Put into the 350 degree oven for 1 hour.
• Take out of oven when golden brown and while still warm mix together the sugar and hot water(1 tablespoons at a time) until thick but not too thin for the topping.
• Drizzle over the top of the bars.

FRESH APPLE PIE

Steps:

• Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
• Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
• Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
• Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

FARM FRESH APPLE PAN PIE/W EGG YOLK PASTRY

Steps:

• 1. Pastry: Combine dry ingredients; cut in Crisco. Place egg yolks in measuringg cup and stir with fork until blended. Stir in enough very cold water to make just a cupful. Sprinkle gradually over dry ingredients; toss with fork to make soft dough. Roll out as usual. Makes pastry for three 9-inch 2-crust pies or one jelly roll pan (15x10-inch what I use) For this pie roll out 1/2 the pastry and line the jelly roll pan. Put in filling. Roll remaining pastry and place on top., sealing and crimping edges, Brush with milk, sprinkle with a little granulated sugar and cut a few vents here and there or prick with a fork. --- Filling: When cutting up the apple - cut them into a pan with cold water that has about 1 teaspoon of salt and stir to dissolve salt. This will keep the apples from turning brown and keep them crisp. Drain apples and place in a large bowl or put back into the previous pan. Sprinkle lemon juice on apples. Combine remaining dry ingredients and mix with the apples. Spread apples evenly in pastry lined pan. Dot with butter pats. Top with remaining crust. After crimping and venting top of crust, brush with milk and sprinkle on the sugar and a little cinnamon , if desired. Bake in a 400^ degree oven for 10 minutes. Then turn down the oven to 350^ and continue baking for 30-35 minutes or until apples become juicy. When cool: drizzle with: --- Icing: 1 cup powdered sugar and 2 Tablespoons of milk mixed well. Cut into squares to serve with whipped cream or ice cream if desired.. This is the best darn pie crust ever. Very old.
• 2. finished pie.

FRESH APPLE PIE...

Steps:

• 1. heat oven to 425F. Make pie crust mix as directed to 9-inch tow pie crust. Using 1/3 cup water.
• 2. Stir together the flour,sugar, cinnamon & nutmeg in large bowl. Add in the apples, toss to mix well. Place into pastry line pie pan. Dot with the butter.
• 3. Roll the remaining pie crust. Cut into about 10 strips about 1/2 inch wide. Then place five strips 1 way & wave the other 5 in between the first 5. Fold Trim over the bottom of pie & make high edges with your fingers. Seal & flute. Brush lightly with milk & sprinkle with additional sugar.
• 4. Bake 30to 35 minutes or until crust is golden brown & juice is all bubbly.

FRESH APPLE PIE

Steps:

• Heat oven to 450.
• Stir together sugar, flour, nutmeg, cinnamon and salt.
• Mix lightly with apples.
• Pour into pastry-lined pie pan.
• Dot with butter.
• Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust,.

FRESH DEEP-DISH APPLE PIE

Steps:

• Preheat oven to 425°F. Toss apples with sugars, raisins, tapioca, cinnamon, nutmeg and water; let stand 15 minutes. Spoon into 10-inch pie plate; dot with butter.
• Roll 1 of the pie crusts to 12-inch circle on lightly floured surface; place over filling. Seal and flute edge. Cut several slits in crust to allow steam to escape. Cut decorative shapes from remaining pie crust. Moisten with small amount of additional water; arrange on crust on pie.
• Bake 15 minutes. Reduce oven temperature to 350°F. Bake an additional 45 minutes or until juices form bubbles that burst slowly. Serve warm.

OUR FARM FRESH APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Peel, slice and core apples uniformly and place in large bowl. Add sugars, corn starch, cinnamon, allspice or your choice of spice (...see above) and salt. Mix thoroughly until apples begin to give off a little bit of moisture.
• Place apple mixture into the bottom crust, mounding higher in the center. Dot with butter.
• Add top crust. I chose to make a lattice crust. Dampen edges with water and seal. If you don't make a lattice top, cut small slits to allow steam to escape.
• Bake for 15 minutes at 425 degrees, placing a piece of foil or cookie sheet underneath to catch drips later on.
• Remove pie from oven. Decrease temp to 375 degrees. Brush top of pie with milk, then sprinkle with additional cinnamon and sugar. Very loosely tent the entire pie with foil. If you prefer, you can cut a hole in a piece of foil allowing the center to be exposed. I find it gets too brown if I do this. It all depends on your oven. Place back in oven and continue to bake for 45-60 minutes, or until apples are tender and the syrup begins to bubble from the top of the pie. Allow to cool slightly before slicing.

FRESH APPLE PIE FILLING

Steps:

• 1. Combine all ingredients in a kettle to accomodate the amount of water. You will need to know how to process this recipe in a hot water bath.
• 2. Cook on medium until thickened. To a consistency of gravy. (Like pudding before it sets) Add your lemon juice and fruit fresh ingredients. Stir until all combined. I combine the two before adding to the filling mixture. By tasting the room temp filling you will be able to add more spices to suite your taste. For my family we cant get enough cinnamon. If not sweet enough add a little more sugar. I have not tried this recipe with artificial sweetner. I guess if i were to try any it would be part Splenda or would even try some organic raw Agave sweetner.For someone that is trying this the first time, I would stick with regular sugar. I also highly recommend using a high quality of cinnamon. My favorite is SAIGON CINNAMON Brand Gourmet collection. Much richer. You get what you pay for.
• 3. Peel and slice your apples. Harlsons are the BEST. but I know in FL. They do not have that variety Granny Smiths are your next option. I would have approx 3-4 pounds available. Have approx 6-8 quart jars cleaned.along with new lids and screw tops. Fill jars 1.5 inches from the top. Add the prepared filling. Tap bottom of jar on a soft surface to make sure air pockets are removed. Not necessary, but I am fussy when it comes to canning. Screw lid and top on tight.
• 4. Process these jars in a hot water bath for 20-25 min. Set the jars out and listen for the seal.This will keep for at least 6 months if not longer. Store in a cool environment. When it comes time to make your pie. You can be real lazy and roll out a doubl crust. like the refridgerated pillsbury brand. You dont have to bake for an hour. I typically par bake my bottom crust add the filling and bake for another 30 35 min,until the filling starts to bubble. This may sound like a lot of work, but once you make it one time. You will appreciate it. You can make this in a cobbler, or any other recipe asking for fresh apples. turnovers are great. Use your imagination. GOOD LUCK.

FRESH APPLE PIE

Steps:

• Heat oven to 425. Mix dry ingredients. Stir in apples. Turn into pastry-lined plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3-inch strip of aluminum foil; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.