RECIPE FRESH APPLE PIE RECIPES

FRESH APPLE PIE RECIPE - FOOD.COM

Fresh Apple Pie Recipe - Food.com image

Make and share this Fresh Apple Pie recipe from Food.com.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup sugar
1/4 cup flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 dash salt
6 cups apples (Macintosh or Courtland)
2 tablespoons butter

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,.

Nutrition Facts : Calories 215.4, FatContent 4.1, SaturatedFatContent 2.5, CholesterolContent 10.2, SodiumContent 54.5, CarbohydrateContent 46.4, FiberContent 3.2, SugarContent 38, ProteinContent 0.9

FRESH APPLE PIE RECIPE - BETTYCROCKER.COM

Fresh Apple Pie Recipe - BettyCrocker.com image

There’s nothing better than the smell of the fresh apple pie baking in the oven. It signifies the start of cozy fall days, and it’s the ultimate dessert to kick off the season. This recipe uses Betty’s pie crust mix so you can skip chilling your pastry dough and get right to the baking part—meaning less time waiting around for pie and more time eating it! Apple pie is best served warm with a big scoop of vanilla ice cream on top.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1 package Betty Crocker™ pie crust mix
1/3 cup cold water
1/2 cup sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large)
1 tablespoon butter or margarine
Milk
Additional sugar

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.

Nutrition Facts : Calories 320 , CarbohydrateContent 46 g, CholesterolContent 5 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 300 mg

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