Apple Pie Recipes

Apple Sweetheart Pie

Apple Pie with Cheddar Crust

Old Time Apple Pie

All American Apple Pie

Topsy - Turvy Apple Pie

Crunchy Caramel Apple Pie

Apple Cherry Apple Pie

Apple Butterscotch Pie

Apple Blueberry Pie

Apple Pumpkin Dutch Pie

Apple Peach Pie

Apple Cinnamon Pecan Pie

Apple Pecan Chocolate Pie

Apple Blackberry Pie

Apple Bourbon Pie

Crunchy Caramel Apple Pecan Pie

Sour Cream Apple Pie - 2

Sour Cream Apple Pie

Fried Apple Pie Recipe

Mock Apple Pie - Ritz

Mock Apple Pie

Fried Apple Pie - 3

Extra Thick Apple Pie Recipe

Lattice Apple - Peach Pie Recipe

Scrumptious Apple Pie Recipe

Apple Praline Pie Recipe

French Apple Pie Recipe

Very Merry Apple - Cranberry Pie

Sugar - Kissed Apple Pie Recipe

Apple - Maple Pie Recipe

Apple Bumble Berry Pie Recipe

Irish Apple Pie Recipe

Grandma Apple Pie Recipe

Apple Pie Bars Recipe

Lightly Whipped Cream (Crème Chantilly)

Freezing Unbaked Apple Pies

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Apple Bourbon Pie Recipe

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, or Northern Spies apples with Newtown apples or all apples together. Pan size: 9 inch round baking dish Temp: 450°F degrees for 15 minutes, reduce heat to 350°F degrees for 30 minutes longer. Baking time: 45 minutes

Apple Bourbon Pie

1/2 cup raisins
1/2 cup Bourbon
3 pounds Granny Smith apples, about 9 to 10 apples
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted*
pie pastry for 2 - crust pie
2 teaspoons apricot or pineapple preserves, melted
1 tablespoon buttermilk or evaporated milk
1 tablespoon sugar

1. Combine raisins and bourbon; let soak for 1 1/2 to 2 hours. Peel apples; cut into 1/2-inch slices. Arrange apple slices in a steamer over boiling water. Cover and steam for 10 minutes, or until apple slices are tender.

2. Combine 3/4 cup sugar, the flour, cinnamon, salt, and nutmeg in a large bowl; add the apple slices, raisin mixture, and pecans, stirring well to combine.

3. Fit 1 pie crust into a 9-inch pie plate; brush apricot or pineapple preserves over the pastry. Spoon apple filling mixture into pie crust.

4. Roll out the remaining pie crust; cut out several leaf shapes, marking veins with a sharp knife. Arrange the pastry leaves over apple filling mixture; brush leaves with buttermilk or evaporated milk, and sprinkle pie with the remaining 1 tablespoon sugar.

5. Bake apple bourbon pie on the lower rack of oven for 15 minutes. Shield edges of pie with strips of aluminum foil to prevent over-browning. Reduce oven temperature and bake 30

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an un greased skillet over medium heat, stirring, until golden brown and aromatic.