BEST APPLE PIE RECIPE | ALLRECIPES
Lemon juice gives this pie some added zing!
Provided by Debbie Lollo
Categories Apple Pie
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.
- Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.
- Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.
Nutrition Facts : Calories 328.9 calories, CarbohydrateContent 43.7 g, CholesterolContent 3.8 mg, FatContent 16.7 g, FiberContent 5.5 g, ProteinContent 3.4 g, SaturatedFatContent 4.7 g, SodiumContent 318.3 mg, SugarContent 16.3 g
BEST HOMEMADE APPLE PIE RECIPE - HOW TO MAKE EASY AP…
Whether you're on team pie or team cake, it's hard to deny that apple pie is an American classic. Every fall, we turn to our recipe because we think it's, well, pretty perfect.
Provided by Rian Handler
Categories dessert
Total Time 4 hours 45 minutes
Prep Time 45 minutes
Cook Time 0S
Yield 8
Number Of Ingredients 16
Steps:
- Make crust
- Make Filling
- Assemble + Bake Pie
Nutrition Facts : Calories 581 calories
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APPLE PIE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine American
- Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes place all around the edge of the pie, slightly overlapping each other, and glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or golden-brown all over and the apples are tender.
SHORTCRUST APPLE PIE RECIPE | READY-MADE PASTRY | JUS-ROL
From jusrol.co.uk
Total Time 35 minutes
Category Autumn, Desserts
Cuisine British
- Serve warm with cream or ice cream.
PARSNIP AND APPLE SOUP | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 106 calories per serving
Heat the oil in a large saucepan, add the onion and cook for 5 minutes or until soft. Add the parsnips, potatoes, apples and rosemary and stir to heat through. Make up 1 litre of stock and pour into the saucepan. Bring to a simmer. Cover and cook for 25 minutes or until the vegetables are tender.
Use a hand blender to purée the soup until velvety smooth. Stir in the milk and heat through. Set aside half of the soup for freezing.
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