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

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present and the wisdom of cookbook writers.

Very Merry Apple - Cranberry Pie Recipe

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together. Pan size: 9 inch round baking dish Temp: 325°F degrees Baking time: 25 to 35 minutes Servings: 8

Apple - Cranberry Pie with fold-up will say bring on the flavor, who needs fancy pie crust edges?

1/3 cup shortening
1 cup all-purpose flour
1/3 teaspoon salt
2 to 3 tablespoons ice water
1 cup packed brown sugar
1/3 cup all-purpose flour
3 cups thinly sliced apples plus 1 teaspoon lemon
2 cups fresh cranberries
1 tablespoon butter
1 egg plus one tablespoon water beaten together for egg wash

Apple cranberry pie baking directions.

In a medium size bowl, cut shortening into the 1 cup flour and the salt, using pastry blender or crisscrossing with 2 knives, until mixture is crumbly. Sprinkle crumbly with ice water, 1 tablespoon at a time, toss with fork until crust dough forms. Shape dough into a ball. Wrap crust dough in plastic wrap and refrigerate 15 minutes.

Preheat the oven. Roll dough out on a lightly floured surface into 13-inch circle 1/4 inch thick. Place crust on a greased large cookie sheet.

Mix brown sugar, 1/3 cup flour, the apples, lemon and cranberries. Mound apple cranberry mixture on the center of the dough up to 4 inches from the edge. Dot with butter. Fold the edge of dough over apples, crimping at folds to keep crust together. Brush crust with egg wash.

Bake apple cranberry pie for 20 to 25 minutes. Cover center with a 5-inch piece of foil to prevent over browning. Bake 10 minutes longer or until crust is light golden brown.

Top with french vanilla ice cream.