Apple Pie Recipes

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Mock Apple Pie

Fried Apple Pie - 3

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Grandma Apple Pie Recipe

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Apple-Maple Pie Recipe

Baking Directions

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 baking dish Temp: 425°F degrees Baking time: 40 minutes Servings: 8

Apple-Maple Pie Recipe

Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.

Pastry
2 cups Gold Medal all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold wate

Filling
6 cups thinly sliced peeled tart apples (5 medium)
1/2 cup packed brown sugar
3 tablespoons butter or margarine, melted
6 tablespoons maple-flavored syrup

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

4. In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.

5. Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

6. Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely.

Nutrition Information

1 Serving: Calories 475 (Calories from Fat 225 ); Total Fat 25 g (Saturated Fat 8 g); Cholesterol 10 mg; Sodium 350 mg; Total Carbohydrate 61 g (Dietary Fiber 2 g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 2 %; Iron 10 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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Did You Know?

Some of our favorite varieties of apples for baked pies and desserts are Empire, Regent and Spartan.
Health Twist; For more fiber and color, don't peel the apples before slicing them.

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

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