Off to the Orchards - favorite apple pie recipes please - OK all apple recipes are welcome

[LuvOrlando]

It has been ages and I ALWAYS get the wrong apples, so my family gets warm apple soup and sadness. Now this is is salvaged if I put it on Brie with crackers and use it like a jam but also is not exactly the goal & am never thrilled with the crust, which I prefer when it's that nice heavy lard goodness that eludes me. Please share some tips and favorite recipes, pie is number one but am open to other stuff for the week.

 

[leebee]

Slo's pie a la mode thread got me wanting pie, too! I make good crust, from scratch. I can't give you the recipe (I'm upstairs sick in bed) but I can tell you my method. I don't use lard- I use 1/2 butter (for flavor and browning) and 1/2 crisco (for flakiness). I take the time to cut the fat into the flour completely, then add iced water 1T at a time until the dough forms a ball. Handle it as little as possible so the incorporated butter doesn't melt which will keep the crust from being flaky. I have a friend whose rolling pin holds ice water, but I use a regular rolling pin or wine bottle (if I can't find a rolling pin).

I'm interested in recipes, too. We often end up with very juicy pie, and while this isn't the end of the world (especially if there's ice cream for the pie juice) but it does lead to the dreaded "soggy bottom!"

 

[QueenIsabella]

I made an apple pie yesterday! It's already gone, so I guess it was good.

I use store-bought crust, but I have my mom's favorite crust recipe (famous in our family--my sister makes it). I'm holding out because Kitchen-Aid just came out with a new pie crust beater that's on my Christmas wish list. Once I get that, making crust should be a breeze. The recipe calls for Crisco for the fat.

I just used the recipe from my Better Homes and Gardens cookbook, mostly to get the proportions right. 6 cups apples, 1/2-3/4 cup sugar, a tablespoon of flour, and cinnamon (they say 1/2 twp., optional--nothing "optional" about cinnamon in our house, and I added closer to 2 tsp. YMMV. Bake at 375 for 50 minutes.

As to type of apples--it DOES matter. I used a few different types that we happened to have. Don't use Macintosh--good for nothing but applesauce. Go with something firmer--Empires, Jonathans, something like that. I like to add in a couple Granny Smith for tartness. You can also use Gala or Pink Lady--a little sweeter, but balance nicely with the Granny Smiths. We used to live in upstate NY, we're total apple snobs here.

 

[lynxstch]

Apple crisp is always my favorite!

 

[leebee]

As to type of apples--it DOES matter. I used a few different types that we happened to have. Don't use Macintosh--good for nothing but applesauce. Go with something firmer--Empires, Jonathans, something like that. I like to add in a couple Granny Smith for tartness. You can also use Gala or Pink Lady--a little sweeter, but balance nicely with the Granny Smiths. We used to live in upstate NY, we're total apple snobs here.

Maybe that's my problem- if I'm eating apples, I only like Macs, so that's all I've ever used in a pie. I'll try something else next time (which is gonna be tonight or tomorrow- this thread and the sudden change in the weather we are having have put me in the mood for apple pie!)

 

[_19disnA]

I just used the recipe from my Better Homes and Gardens cookbook, mostly to get the proportions right. 6 cups apples, 1/2-3/4 cup sugar, a tablespoon of flour, and cinnamon (they say 1/2 twp., optional--nothing "optional" about cinnamon in our house, and I added closer to 2 tsp. YMMV. Bake at 375 for 50 minutes.

As to type of apples--it DOES matter. I used a few different types that we happened to have. Don't use Macintosh--good for nothing but applesauce. Go with something firmer--Empires, Jonathans, something like that. I like to add in a couple Granny Smith for tartness. You can also use Gala or Pink Lady--a little sweeter, but balance nicely with the Granny Smiths. We used to live in upstate NY, we're total apple snobs here.

I agree, the biggest factor in making a successful apple pie is the choice of apples, two different kinds yield the best result. Eating apples are a bad choices for apple pie. Granny Smith & Fuji pair well together since you want one apple that will hold it shape while the other cooks down to make the sauce and help thicken the mixture once it cools. Grocery stores often have a chart showing the best choices for cooking vs. eating. What specific apple types might be available varies based on where you live. I think my favorite recipe uses 3T of flour and a bit less sugar, but the other ingredients are the same. I always buy a premade crust, but if you have a favorite crust recipe that works as well. I like to use a crumb topping for a "Dutch Apple Pie" but there are several crumb recipes you can find online. Not at home currently, so can't access my cookbook !!!

Have seen some recipes that advise you pre-cook the apples and sugar before adding to the pie. I have never found that works and you end up with something more like applesauce.

 

[Wood Nymph]

Jonathon apples make the best apple pie. I haven't found a better apple than Jonathons for pie. Unfortunately, they can be hard to find.

 

[TwoMisfits]

So, pie is a lot of work - baked apples less so.

Cut the apple in 1/2, core it, and lay it on parchment, core side up. Then do what you want and cook it for between 30-60 minutes at 350, depending on type of apple, how many apples, and how soft you want the apples (I tend to go about 40 minutes, but I make a lot)...

As for "do what you want", for me, I put a small pat of vegan butter in the core (regular butter also works), and then I've done...

Drizzle of honey and sprinkling of cinnamon
Drizzle of maple syrup
Sprinkling of ginger, cinnamon, and nutmeg (very light on nutmeg) with honey or brown sugar
Drizzle of hot honey
Drizzle of honey, spritz of lime, and sprinkling of Tajjin

Etc, etc - you can go with any flavor profile you want and as much as you want. I always make these for a friend's family and mine and I'll literally sprinkle heavy on one side of the tray and light on the other, so the kids can pick their favorite amount...

 

[QueenIsabella]

Maybe that's my problem- if I'm eating apples, I only like Macs, so that's all I've ever used in a pie. I'll try something else next time (which is gonna be tonight or tomorrow- this thread and the sudden change in the weather we are having have put me in the mood for apple pie!)

Macs are fine to eat, or maybe in applesauce, since then you WANT them to get mushy. (Although my family won't eat Macs, but as I said, we're snobs--Red Delicious, Granny Smiths, or Pink Lady are the snack of choice here).

Back when we lived in New York, and later in New Hampshire, you could pick from easily 15-20 varieties of apples at the grocery stores. That's how my kids got spoiled! Now, we have to settle for what travels/keeps well.

Also, I second the idea of apple crisp--no challenging crust to make, just a sweet, cinnamon-y topping! It's my husband's favorite of all time!

 

[piccolopat]

I am also in NY but I only use McIntosh apples. I add 3/4 to a cup of sugar (depends on how tart the apples are) and good bit of cinnamon, nutmeg, allspice, ginger, ground cloves, a dash of black pepper and a little lemon juice to about 10 or 12 peeled, cored and sliced macs. I let this mix sit about 10 minutes to allow extra moisture to leave the apples. I put all of this into a Pillsbury fresh pie double crust that I vent. It's in demand every year for family gatherings. Don't be afraid to experiment.

 

[slo]

I have no recipes, just well wishes - have fun at the apple orchard

 

[LoveDaisy]

https://www.allrecipes.com/recipe/33157/apple-strudel-muffins/

Apple Strudel muffins are a fall favorite in our house

 

[Kittyblue]

I love this one. I slice the apples with a peeler/corer/slicer.

https://www.allrecipes.com/recipe/12682/apple-pie-by-grandma-ople/

 

[Adelle Dazeem]

Not a pie, but my husband makes an amazing apple dessert.

Peel and core Granny Smith apples and then slice each apple into 8 segments. Wrap each segment in a piece of croissant dough - the kind that comes in the tube. Place each wrapped section next to each other in a dish. Make a mixtire of butter, sugar, and cinnamon and “paste” over the top of the apples. Then, pour a can of Mountain Dew over the top of everything and put in an 350 oven for about 45 minutes.
It is AMAZING!!

 

[luvthatduke]

Slo's pie a la mode thread got me wanting pie, too! I make good crust, from scratch. I can't give you the recipe (I'm upstairs sick in bed) but I can tell you my method. I don't use lard- I use 1/2 butter (for flavor and browning) and 1/2 crisco (for flakiness). I take the time to cut the fat into the flour completely, then add iced water 1T at a time until the dough forms a ball. Handle it as little as possible so the incorporated butter doesn't melt which will keep the crust from being flaky. I have a friend whose rolling pin holds ice water, but I use a regular rolling pin or wine bottle (if I can't find a rolling pin).

I'm interested in recipes, too. We often end up with very juicy pie, and while this isn't the end of the world (especially if there's ice cream for the pie juice) but it does lead to the dreaded "soggy bottom!"

Just wanted to say I hope you're on the mend soon!

 

[mmouse37]

Natasha's Kitchen Apple Turnovers. Pretty easy to make and they are delicious!!!!

https://natashaskitchen.com/apple-turnovers/





My family loves them!!

 

[PrincessShmoo]

am open to other stuff

My favorite (quickie) apple recipe:
Wash & core an apple
Stand apple in microwave safe deep dish
Stuff center of apple with brown sugar and cinnamon candies, and cover
Microwave 3 1/2 to 4 minutes
Let apple sit for 2 minutes
Top with ice cream, if desired.

 

[tvguy]

All my wife's recipes call for Granny Smith apples. She used to use butter for the crust, but we found we like the taste of the crusts if they are made with Crisco sticks.

 

[40ariel]

I use half butter and half shortening for my pie crust. My crust is a Five Roses cookbook recipe, adapted.
Crust:
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup salted butter
1/4 cup shortening
1/3 cup ice water * a little more if you cannot get the dough to come together

Filling:
5-6 cortland apples (Depending on size) peeled and sliced, discard core *Note: I have used different types of apples, Macs and Paula Reds among others.
A bit of lemon juice to prevent browning.
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup flour
1 tsp cinnamon

• Mix flour, salt and baking powder together.
• Cut in shortening and butter with two knives or pastry blender.
• Add ice cold water, a little at a time, using just enough to bind the mixture so the dough can be patted lightly to form a ball.
• Form 2/3 of dough into a round disc and place on lightly floured board. Save remaining dough for top crust. Roll dough from center outward, with a light, even pressure, to form a circle 1/8 inch thick and an inch larger than the pie plate.
• Fold double and lift gently into pie plate. Unfold and fit loosely in place.
• Trim edges, allowing 1/4 to 1/2 inch extra all around. Put in filling. Dot filling with butter.
• Roll out top crust; lay over the top and trim. Fold top edges over bottom crust edges. Flute the edges. Cut slits in the top.

Bake at 450F for 10 minutes (to prevent the soggy bottom). Turn oven down to 350F and continue to bake 25 to 30 minutes.