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

Apple Pie with Cheddar Crust Recipe

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 or 10 inch pie plate Temp: 450°F degrees for 10 minutes reduce heat to 350 °F degrees for 60 minutes Servings: 6 to 8

A new twist to a great Apple Pie Recipe

Apple Pie with Cheddar Crust Recipe

Makes one 10-inch pie
Cheddar Crust
3 large Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick wedges
5 large Cortland apples, peeled, cored, and cut into 1/4-inch thick wedges
1 cup sugar
1/2 cup all-purpose flour
2 teaspoons fresh lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten

Preheat oven to 450 degrees.

Divide dough into two pieces. On a lightly floured work surface, roll out each to a 13-inch circle.

Fit one circle into a 10-inch pie plate; transfer plate to a baking sheet. Put other circle on another baking sheet. Refrigerate dough until cold, at least 30 minutes.

Stir together apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into bottom pie crust. Dot filling with butter. Cover with top crust. Fold edges over; crimp decoratively to seal. Cut a steam vent. Chill in freezer until firm, about 30 minutes.
Brush with egg.

Bake pie 10 minutes. Reduce oven temperature to 350 degrees.bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 25 minutes more. Let cool at least 1 1/2 hours before serving.