Apple Pie Secrets?

[MandM-Mom]

Since it is apple picking season I am just getting ready to bake my first apple pie of the season. I was wondering do any of you have any secret or special things you use in your recipe....... I use cheddar cheese mixed in with the apples.....Yummy!

 

[Honeybehr1]

My MIL told me to make a slit in the top and put a piece of pasta(ziti) to act as a chimney so that it wont boil over. Mine never has.

 

[jonestavern]

we like the apples to retain their sliced shape, so I cut about 1/4" thick. Pile apples high, place vented crust on, then lightly, but firmly press down. Eliminates big air pockets-
Freshly grated nutmeg & cinnamon!

Jean

 

[JudithM]

I use cheddar cheese & cinnamon in my apple pies, but I like the idea of bit of nutmeg, too!

 

[RumpleMom]

I place an ice cube in a little dish of water before I start the process. My recipe calls for 3 tablespoons of water. It doesn't say anything about the temperature of the water, but I have always used the ice water.

 

[zagafi]

My grandma always puts in 1/2 packet of strawberry jello with a little butter, cinnamon, and sugar. This is the most delicious apple pie I have ever eaten! And, it makes it a pretty rosy pink.

 

[chi-mom]

I always use cinnamon, sugar, butter in small pieces, a little flour and juice of half an orange. It makes me hungry just thinking about it.

 

[Mickey4me!]

Apple pie is an all time favorite for DH so I've made many over the years. The best I've found (per DH) is using cinnamon, nutmeg, butter and tossing the apples in flour to help thicken the filling. The real secret is using brown sugar -caramelizes with butter and makes a wonderful pie. Mmmmm, can't wait for fall...........

 

[goofymom/pop]

I am soooooooooo hungry now....

I have an upside down recipe from Pampered Chef that the family loves. If I can find it I will post it here. Main idea is you make a pie, piled mile high with apples, but under the first crust is a mix of nuts and sugars so when done, you flip it over and the gooey stuff runs all over the pie...don't remember exactly how it is done....hmmmmm got to get that out and read it again.It makes an awesome topping...

But my hubbys favorite is my Great Aunts special apple pie. You add raisins to the inside with the apples and when baked top it with a powdered sugar/milk glaze. He loves loves loves this pie. Of course my Aunt made the absolute best pies ever. Gosh I miss her and her goodies all homemade.....wish I had her baking skills.

 

[Twigs]

For years I made great apple pies, then all of a sudden the bottoms always came out soggy, I don't know why I never did anything different. Now I add some tapioca to the apple mix, and they come out good again.

 

[Trish Bessette]

Yum these sound so good. Please post your recipes!!

 

[bubbasmom99]

I'm a Pampered Chef consultant -- here's the recipe:

Upside-Down Caramel Apple Pie

Glaze and Pastry
¼ cup packed brown sugar
1 tablespoon butter or margarine, melted
1 tablespoon corn syrup
⅓ cups pecan halves, coarsely chopped
1 package (15 ounces) refrigerated pie crusts (2 crusts)

Filling
½ cup packed brown sugar
3 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
Dash of ground nutmeg
4 large Granny Smith apples
1 tablespoon lemon juice

Preheat oven to 425°F. For glaze, combine brown sugar, butter and corn syrup in Stoneware 9" Pie Plate; spread evenly onto bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt. Batter Bowl; mix well. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices crosswise in half. Place apple slices in Classic 2-Qt. Batter Bowl; sprinkle with lemon juice. Layer half of the apples in pastry-lined Pie Plate; sprinkle with half the brown sugar mixture. Repeat layers. Place remaining crust over filling. Fold edge of top crust under edge of bottom crust; flute edge. Cut several slits in top crust. Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie from Pie Plate; carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping from pie plate onto pie. Cool at least 1 hour before serving.

Yield: 8 servings

Approximately 390 calories and 20 grams of fat per serving



If you want any other PC recipes, just let me know.

BTW, my crusts always turned out soggy till I started using the stoneware pie plate. Not to sound like a commercial (honestly!) but the stoneware make the crust turn out nice and flakey and not soggy.

 

[MN Dis Fans]

Try adding a cup of the Hershey's cinnamon chips to the apple mixture. My DS8 won a contest with that recipe!

 

[MandM-Mom]

Thanks for sharing your great secrets!!! Those cinnamon chips in with the apples sounds great!