apple dessert

Try this comforting Apple Crumble with a crunchy, nutty topping from Food Network.

Apple Crumble

apples

sugar

lemon, juiced

all-purpose flour

cinnamon

walnuts

oats

dark brown sugar

fine salt

(1 stick) cold butter, cut into small pieces

Vanilla ice cream, for serving, optional

Position an oven rack in the center of the oven and preheat to 350 degrees F.

Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream.

I have made this recipe dozens of times and everybody loves it! I've used a variety of apples and find that a mixture of granny smiths and golden delicious are the best. The crumble is slightly dry, so I drizzle each serving with a caramel ice cream topping before a scoop of the vanilla ice cream. I've also made this in a pie crust for a crumble topped apple pie. This is best eaten the day of because the crumble will soften from the juices of the apples the longer it sits. 

Great I just add half of a butter stick more to the crumble and it was perfect :) and I use only 3 apples 

I have been making this dessert for years and Granny Smiths are my favorite for it. Here is a hint: make double or triple of the topping and put the extra in a Ziploc bag and store in the freezer . Then you can make another super fast. Sometimes I make berry crumble. 

Extremely good! I loved it since the moment it started to bake, it had a heavenly smell. I made it with frozen blueberries instead of walnuts because of a recipe I had seen earlier and it was just as great.

excellent apple crumble! i followed the recipe on the crumble amount, however i used 7-8 large granny smith apples, it turned out wonderful, the apples were melting and crumble was crispy, even the next day. i used pecans instead of walnuts, and what can i say everyone loved it.

Delicious! I used 3 lbs. of Braeburns from the farmer's market, cut the sugar for the apples in half, and made the topping as written, using both walnuts and pecans. I had to actively restrain myself from eating the whole pan. Next time I'll use 4 lbs. of apples, because I love apples, and use less flour for the topping, as others have suggested. Thanks for such a great recipe! I'm hanging on to this one.

EASY PREPARATION!!! LEFT OUT THE SUGAR WITH THE APPLES, AND ONLY USED THE BROWN SUGAR IN THE CRUMB MIX...DELICIOUS!!!!!!!!! NOT TOO SWEET.  YOU CAN USE IT WITH ICE CREAM, LAYERED GREEK YOGURT BREAKFAST/DESSERT, OR JUST PLAIN BY ITSELF!

WAY TO GO!!!!!!!!!!!! 

Had better. My apples turned out mushy, crumble was dry, and everything lacked flavor. 

I'm kind of shocked by the positive reviews on this recipe. It was very dry. I had to add extra water to make any liquid at all. In the end the texture was part dried-out apples, part mealy oat/flour topping. The flavor was ok, but I was so disappointed with the texture that I'm not making this recipe again.

Excellent apple crumble! It still tastes good if you cut the amount of sugar a little bit as well!

https://www.foodnetwork.com/videos/quick-apple-crumble-67780

If you are looking for a light dessert, try this easy apple recipe.

Quick Apple Crumble

<p></p>
<p></p>
<p>This Homemade Apple Crisp is made with a tasty base of sliced Honeycrisp apples combined with brown sugar and spices that are topped with the most delicious crumbly crisp ever - flour, rolled oats, brown sugar, cinnamon and butter - then baked to perfection! Top with vanilla ice cream and dig right in!</p>
<p></p>
<p>&nbsp;</p>

Homemade Apple Crisp

Honeycrisp apples (1/4″ thick slices)

lemon juice

flour

vanilla extract

Kosher salt

old fashioned rolled oats

brown sugar

butter,

Heat oven to 375 degrees and lightly grease 9&#8243; cast iron skillet.

Add apples, lemon juice, sugar, flour, cinnamon, vanilla, and salt to a large bowl.

Toss gently with your hands to coat the apples evenly in the mixture. 

Dump apples into the greased baking dish.

Add flour, oats, brown sugar, cinnamon, cubed butter, and salt to a medium bowl.

Use your hands, a fork, or a pastry cutter to combine ingredients and gently break butter up into pea-size pieces as you mix everything together. 

Spread topping in an even layer across the apples.

Bake for 30 minutes or until the apples are fork-tender and the crisp is a dark golden brown. Serve with vanilla ice cream and enjoy!

Love this recipe- thank you! It reminds me of fall in the Midwest 😌 May I just ask how much lemon juice to include please? Thanks again!  🍏🍎

https://content.jwplatform.com/videos/HMjLSuRF.mp4

This Homemade Apple Crisp is made with Honeycrisp apples combined with sugar and spices and topped with the most delicious crumbly crisp!

Homemade_Apple_Crisp

Crisp tender slices of apple are topped with a sweet buttery cinnamon, nutmeg and clove topping and baked to perfection. Absolutely scrumptious served warm and topped with a scoop of natural vanilla ice cream.

Apple Brown Betty

Honeycrisp Apples peeled cored and sliced (see notes)

lemon juiced (about 2 tablespoons)

all purpose flour

nutmeg

cloves

salt

butter

Preheat oven to 350 degrees.  Spray the bottom of a 9 inch casserole dish with nonstick baking spray.

Toss apples with lemon juice and place in the bottom of a 9 inch casserole dish or 9 inch pie dish.

In a food processor combine your flour, brown sugar, sugar, ground cinnamon, ground nutmeg, ground cloves and salt; pulse several times to combine.  Drop in butter 1 tablespoon at a time pulsing between each tablespoon or until butter is fully incorporated.

Crumble over the apples.  Bake for 40-45 minutes or until very lightly browned. Serve warm.

WOAH! Does that look delicious or what?! Definitely giving this a whirl. I have an entire bag of apples I bought that need to be used up before they go bad.

Perfect for my afternoon snack! Love apples!

I am sure my family will love this!! It looks amazing!

I agree! Honeycrisp are by far the best apple! I've never had a brown betty so trying this ASAP!

This delicious Apple Brown Betty couldn't look any more perfect!

Drooling over this. How flavorful dessert. Love your photos too!

This is one of my favorite fall recipes!! All of the flavors of apple pie, but much easier to make!

I LOVE all things apple pie, crumble, crisp - you name it! I'm from France and I have actually not had a brown betty before but it sounds like all the things I love about apple desserts united in one dish! YUM

Made this for the family and it was a hit!

This has always been one of my favorite recipes... especially in the fall. YUM!

I love apple desserts but have yet to try an Apple Brown Betty! I need to remedy that and make this recipe. It looks so good. Thanks for sharing.

This is always a must-make at my house during apple season!

Chicken Waldorf Salad

apple, unpeeled, chopped

lemon

chicken (about 1 large breast)

grapes,

celery,

golden raisins

walnuts,

yogurt (preferably Greek non-fat)

mayonnaise

orange (about 1/4 cup)

Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Why do people review recipes but "tweaked" the original recipe into their own. It's would be nice to hear from people who did not alter the recipe. Most people do not care to hear about what you did to suit your own palate. I can understand adding onion for a little more flavor. But completely altering someone recipe into their own is an unnecessary review. 

Terrific! I poached the chicken breasts. In the poaching water I added 1/1 a yellow onion, a bay leaf a couple of peppercorns and a bit of salt. After poaching I let them cool and followed the rest of the recipe to the letter. My family loved it.

Absolutely scrumptious! My version involved tweaking it via including dried cherries to accompany &amp; complement the golden raisins, in addition to using ready-made chopped packaged walnuts instead of preparing my own, along with freshly squeezed lemon for the body of the salad and orange for the dressing. Garnished with the remaining flesh of the orange that was leftover after the squeeze. The results were outstanding! I was so impressed that I couldn't wait to share...thus ran a plate featuring this, my new all-time-favorite Chicken Waldorf recipe, gracing the top of a bed of micro super-greens: baby arugula, red &amp; green swiss chard, tat soi &amp; spinach. Ingredients were highly compatible and conducive toward providing a light and tasty meal. Exquisite! I rate it a two-forks-up !!!!!!!

This recipe is simple and delicious. I used reduced fat sour cream instead of yogurt because that's what I had in my fridge. 


Great flavor....had to tweak based on what I had on hand.   Miracle Whip instead of Mayo; Greek yogurt with pineapple at bottom omitting as much fruit as possible; no grapes available;  lemon chicken from previous night dinner; pecans and walnuts; regular raisins not golden....pure delish

This salad was PERFECT as is! Made it exactly as recipe stated and it was wonderful! Everyone just ate this up on some bagels and crackers! Must make. Very simple full of flavor! Will be making a lot!!

This is a flavorful,delicious chicken salad. I used a rotisserie chicken,pecans instead of walnuts and dried cranberries. You can make substitutions with this recipe and it’s still delicious!

I made minor modification on the recipe by using leftover rotisserie chicken breast, a combination of Chinese Fuji apples for some sweetnes &amp; Granny Smith apples for tartness, roasted &amp; salted cashew nuts instead of walnuts, red &amp; green seedless grapes, Sultana raisins &amp; some dried cranberries. My family loved it !!!.

Loved this recipe. Made it awhile back per directions. Knowing me, I used rotisserie chicken. Delish! My favorite chicken salad!

Skillet Apple Crisp

unsalted butter

Granny Smith apples,

kosher salt

cornstarch

vanilla

Vanilla ice cream,

For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.

For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.

Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.

This sounds so much like my Mom's recipe, which I have unfortunately misplaced!  I only have a 12" cast iron skillet and I just need some help with ingredient amounts for this large of a pan.  The way my family loves crisps with ice cream, an 8" pan would just be an appetizer, lol.  I know this isn't a review of this particular recipe, but everything that Ree Drummond makes looks so good and reminds me of how my Mom and Grandma used to cook.  So many of her recipes bring back such fond memories and a comforting family feeling.

This is so yummy. I made 2 sets, one w/ the exact recipe and the second one modified it by adding 1/2 cup oatmeal and used 2 different apples which turned out more crunchy and there’s no difference on the apple taste. Served it w/ vanilla ice cream and my family enjoyed it. Thank you for sharing this recipe.

Ree, Ree, Ree~<br /><br />Thank you for sharing so many wonderful recipes - including your chicken rice soup, and this apple crisp - both of which we made this cold afternoon in Michigan. So simple, yet so tasty, and we had enough of both to share with neighbors!<br /><br />May God bless you and your family this CHRISTmas, and always!<br />

This is my mother's recipe too.  Today, people are always adding oatmeal to the topping.  NO OATMEAL!  That makes the topping chewy not crispy.  This is great.<br />

This is another great recipe from Ree! It’s very warm and cozy, and it’s great for a cold day. My family absolutely loved it, and I certainly did, too. I would definitely recommend this to anyone who wants a treat!

In the oven now.  I did taste it.  Very very good!  I used apples on hand.   Put in 10" cast iron.   I'm like Ree, I only have cast iron.  Followed directions with the additional cinnamon and nutmeg.   Husband loves apple pie and crisp.  This is far easier then pie.  Want to make puff pastry apple recipe.  

We, my husband and I watch your show and have tried several recipes. This Skillet Apple Crisp it delicious and a keep. Did nor add ginger because I do not like ginger but we love theis crisp! We give it 5 stars pay no attention to the stars rating it set on 3 but we give it a 5 STARS!

Super simple, delicious dessert. I thought the first step of sautéing the apples in butter added more flavor to the apples and gave a more tender result. The crisp "crisped" up after it was removed from the oven and cooled slightly. Perfect!

If you like buttery, sweet fruity desserts this is the perfect Apple Crisp!  The salt in both the apples and the topping and the lemon juice in the filling do a nice job of keeping the crisp from being overly sweet.  I did miss the oatmeal in the topping that was part of my old apple crisp recipe, but that's because I find oatmeal hard to resist.  Only adjustment I would definitely make to this recipe is more cinnamon in the topping...I would change this from 1/2 teas. to 3/4 teas.  While's there's a cinnamon flavor as the recipe is written, it's not strong enough for my personal taste.  Overall, excellent recipe from Ree Drummond...as usual!  P.S. I made this for company coming for dinner tonight and it's already half gone!!<br />

It's apple season! Yay! That can only mean one thing......try new recipes! <div>I made this last night. Following the recipe exactly. </div><div>First I'm wondering why starting things on the stove top? I've made similar recipes before, but this was a first. Not sure if this is a necessary step. </div><div>The flavor and consistency of the apples was very nice. The recipe was easy to execute. The crumb topping was where it could use improvement. At 30 minutes it wasn't crisp. I moved to the top shelf and continued to bake an additional 15 minutes. The topping was just ok. Really never formed the crisp I was hoping for. Would use the apple portion of the recipe but swap the crumble for an alternative. </div>

https://www.foodnetwork.com/videos/rees-skillet-apple-crisp-0258490

Ree bakes her Skillet Apple Crisp and serves it with vanilla ice cream.

Ree's Skillet Apple Crisp

Cinnamon Bun Apple Pie

14.5-ounce box refrigerated pie dough

All-purpose flour,

unsalted butter,

apples,

egg,

confectioners' sugar

Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.

Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.

Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.

Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.

Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

This pie is a show stopper!  When people see it they can't wait to dig in.

I've made this pie twice now, the first time i followed the recipe to the T. It was tasty, but it took so much rolling and squesshing of the cinnamon buns to get to 10in.   The second time I used two rolls of the dough, which allowed me not to distort and thin the top out too much. 

I also added a 1/8th of a teaspoon of nutmeg to the apples to help round the flavor profile

I've made this twice now.  The first time I'd forgotten lemons at the market and substituted a little OJ that I'd had in the fridge.  I scooped the apple mixture with a slotted spoon and left almost all of the liquid behind.  It turned out so good that my Dad requested it again this weekend.  This time I used the juice of one lemon as called for in the recipe.  It did turn out a little runny.  It could have been because I didn't wait for it to properly cool before I cut into it.  Also, this time I made my own pie crust (Ina Garten's Perfect Pie Crust) and it was well worth the effort.  This pie was fun to make!  I think I preferred the OJ over the lemon juice.  I may try it again with lemon juice, only using much less.  Thank you FoodNetwork for helping me look like a Super Star in the kitchen!!

I wish I could include a picture of this beauty after making it--I posted it to Instagram and immediately got likes :D This was the first time I made it--my mother-in-law worked on it with my stepson for Thanksgiving, so I had the benefit of knowing to roll out the cinnamon bun top layer so thin that they would spread apart and cover the apples. Too much lemon juice--like other reviewers, I had to "drain" my pie too, but that could also be due to me not being able to wait for it to cool to eat it. In regards to the crust, I didn't like the "papery" taste of store bought dough, so I used another recipe to make the bottom layer, and only used the store bought for the cinnamon buns. PERFECT. 

I made this for my parents and I didn't get to have a piece but I was told that the bottom crust wasn't fully cooked; might be my oven.  There was enough pie crust for the top and I believe the other reviewer might not have rolled out the crust.  You have to use your rolling pin to flatten the top crust.  The pie looked just like the picture in the magazine.  Anyway, my elderly parents ate the whole pie in 2 days so it must have been good!

This really does turn out a good looking pie.  I agree with the need for flour in the filling.  I added two Tbsp on instinct, and it wasn't quite enough.  I ended up "draining" the pie after it had cooled a little by pouring some of the liquid out.  It was a mess to cut and serve warm, but the flavor was fantastic.  The lemon juice amount was fine for me.  There was enough sugar elsewhere in the recipe to balance it out.  It might be one of those things you have to adjust based on the kind of apples you are using.  

Anyway, this was a bit time-consuming to pull together, but not difficult.  If you are so inclined, consider adding a little bourbon to the filling and/or the glaze.  I did, and loved it.

My sister and I were so excited to try this recipe - based on the crust alone, which might account for not seeing the flaws in the filling. First of all, the crust isn't the easiest thing to accomplish, but just be patient, crimping the cinnamon roll pieces back together as you go. We did, a lot, and eventually it came together and baked up beautifully. The problem is their directions for the filling. There's too much lemon juice (scale it back to two tablespoons, maybe, or none at all even, some recipes don't bother), and you need some flour in the mixture, at least two tablespoons, but some recipes call for one quarter cup. When we cut into our beautiful, gorgeous top crust, it turned out that the pie was completely full of liquid and the apples hadn't fully cooked after 50 minutes. I felt something was off about the recipe, but we were excited to make that top crust - which was sinfully delicious! We'll make it again, but with different filling directions.

I made the Cinnamon Bun Apple Pie because I was impressed just by the looks of Top Crest alone. It worked out well but I made my own<div>crusts. I only use Golden Delicious apples and no lemon juice. To avoid a watery pie I add to sliced apples half cup sugar, half cup flour blended with one half tsp cinnamon, then fold this into apples. I did follow the directions for top crest except I only used 3/4 teaspoon of cinnamon. Once you apply top crust brush with ice water and dust lightly with sugar.<span> </span></div><div><span>Cover crust with foil and bake for </span></div><div><span>one hour and cover pie with foil for the last ten minutes.  Thx! Pie Man</span></div>

Please update this recipe and include video.<div>It is delish with or without raisins.</div>

There's no way you can do this with just one box of pie dough. Making the cinnamon bun toppers with just one dough round got me about half of what was needed to completely cover the pie. I just ended up making a perimeter, leaving the middle open, then covering with foil to bake to prevent the apples in the center from burning. It was easy enough to make, I'll be making the adjustment the next time I try this.

This is a pie made in Southern, Wis., by a company called the Elegant Farmer. It's owned by Dan and Karen, and she found the recipe in Texas. They've been making them for about 20 years, selling them at their general store and bakery near their farm where they have pick-your-own-apples and pumpkins. They also sell all over the country, including Texas, so the pie has gone full circle. The apples they use in their pies come from Michigan and the crust is not your typical pie dough — it's sort of cookie-like but has lard in it (except the version they make for Whole Foods, which uses vegetable shortening). The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicy. Once the apples are cooked, a circle is cut out of the bag on top to let the crust brown for a few minutes and get crisp. It's then sold right in the grease stained brown paper bag!

Apple Pie Baked in a Bag

water

Granny Smith apples, peeled,

Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly¿it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.

On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.

Arrange a rack in the center of the oven and preheat to 375 degrees F.

Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.

Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.

Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.

Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

I made my own bottom pie crust using Anne Burrell's pie dough recipe.  Top crust was about 1/2 tube of Pillsbury Sugar Cookie dough rolled out to 1/8 inch. Used suggestion of upping the amount of cinamon to about 1 tsp.  5-6 Granny Apples.  Tossed and let sit for 5-10 minutes -- stirring every now and then.  Hard to find non-recycled paper bag. Used brown paper wrapping paper and stapled all open sides. Great results and apples cooked just right.  Will make again and again.

This is NOT the recipe used on the show.  There were two types of crust and the top was put on very differently.

Hey, someone who worked for Elegant Farmer left their employ and began making the pies. Here is the recipe, and please pass it on. Watch the video on Youtube of Bobby Flay's Throw-down with the Elegant Farmer's, Dan Schell and Jon Bauer. Follow that, pay attention to what they are saying and take a look at this. https://www.orlandosentinel.com/features/os-xpm-2013-01-30-os-thot-4rivers-brown-bag-apple-pies-20130116-story.html

My Mom made better APPLE Pie than this.  So I am spoiled.

Okay...here is the trick to good crust 
DO NOT USE WATER instead use cold Apple Jack liquor or Apple Brandy as moisture of alcohol will disappear better than water, which then makes for a flakier crust. 
UNSALTED BUTTER also necessary as SALT makes crust tough, only use a pinch of salt, though LARD is better than butter for the old school style of pie crust. 

I believe this recipe is excellent for a good way to make a tasty pie, as a good result was achieved by us. 
You cannot argue with success. But it is too bad that the recipe here has cornstarch instead of the tapioca flour/starch that is truly used in Elegant Farmer pies as seen in throw down with Bobby Flay. I bet the secret ingredient in the pie crust of that video is where the cornstarch is supposed to go in, rather than the filling. 

I did find Idared Apples mentioned in Throw Down at my visit to Kimmel Orchard in Nebraska City last week, but will be trying again with above the simple apples grown on daughter's tree.

This apple pie in the bag recipe is soooo awesome!  I have been looking online for this recipe for years now so I'm so glad that Dan and Karen shared their recipe with the Food Network.  I haven't yet looked for the recipe here but I'm also VERY interested in making the apple pie in the bag with CARAMEL which is simply incredible like the plain apple pie in the bag but it really sends you out of this world with all of those great flavors going on in that incredible crust!!  Maybe Food Network can get this recipe if it is not yet listed here (but hopefully it is!!  =    I am going to use Honeycrisp apples as we do so love them!

I love this pie. My husband thought I was losing my mind using a bag. My family has a Apple pie making contest every year and I'm going to use this recipe.

this is the only pie crust i use now! this recipe tastes better than the original!!! i will always love elegent farmer, but i love being able to make their pies at home.

absolute favorite! i made it when i was in college and now this is a must when we have our roommate reunions!!
i make the filling the night before also, that way the apple is fully soaked with the cinnamon, sugar, and the juice itself :)
and yes i do agree with the head chef, vanilla ice cream yummy!!

It's apple picking season again and time for Mama to bake some Delicious Apple Pies. I changed the recipe just a little by using 2 different types of apples. AWESOME!! Taste the difference!! I also make some home-made Vanilla Ice Cream and add a scoop on everyone's plate!! Now that's a Special Treat and probably better than the Elegant Farmers. Try it Today and post how it turned out. 
 

Apple Pie

sugar,

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.

In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)

Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.

Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

I did not make the crust (I used store-bought crust). I also slightly modified the apples. I did as the recipe said regarding the apples, but then added some uncooked granny smiths (2 medium apples). It added a nice contrast. To avoid the soggy bottom, I baked at 375 until the top was golden brown, then took the temp down to 300 for the rest of the cook time. Turned out perfect. My guests really liked it.

I followed the recipe EXACTLY and the pie didn't turn out correctly. The dough was almost impossible to roll out, and was raw on the bottom. The filling was dry. I would suggest more butter in the dough, slicing the apples thinner, and adding some brown sugar while cooking the apples.

Great recipe! This is the first time I make a pie (I'm not much of a baker) and with this recipe, it came out great. <div>I follow the recipe to the detail with the exception that I thought the filling came out too liquid, I felt I had to add a teaspoon of cornstarch. This is likely my mistake, I may not have reduced the juices long enough, something to improve on my next pie.</div><div>I also felt the crust really needed the extra chilled tablespoon of water, but I imagine this would depend on the flour used.</div><div>The spices are right for my taste, the filling came out great, not too much spice, not too little. Draining and reducing the juices is genius and makes this pie better than others I've tried. </div><div>The recipe takes a lot of work for a novice, especially the crust, being all butter and requiring chilling between steps, but the results make it worth the effort. </div>

The best Apple pie my husband and I ever ate. And we are old lol. I used a mix of apples from our trees and peeled and cut them with the slicer and peeler attachment for my KitchenAid mixer. The slices were thin but they did not get mushy at all and we loved the crisp texture. We did make just a few changes. Used 1/2 cup white sugar and 1/2 cup brown, and added 1/4 tsp salt and increased the cinnamon to 1/2 tsp. We did cheat big time on the crust and used Pillsbury refrigerated crust. Cooked the filling according to directions as given. It is the last 2 minutes of the reduction of juices where all the business is done. This pie was not runny at all.  I think the cooling helps.  Can’t recommend it enough and we will be making it for thanksgiving. Thanks for this wonderful recipe. 

Good recipe, but, 1/4 teaspoon cinnamon?? 

First time in a long time, it turned out really well. I was going to make an apple pie for Christmas but my mom was sick and she just recently passed away she would be proud. John

Best pie I've made. Period.  However, I did make a few changes.  Instead of the given crust recipient, I used Ina Garten's tried and true food processor pie crust recipies. I used a 3 ish lb bag of locally grown ginger gold apples that I bought from Walmart. I cut them into wedges, but their skin is so tender I just left it on. Then I seasoned the filling a bit more generously: 1/3 C brown sugar, 1/3 C white sugar, a pinch of salt, maybe 1 T of vanilla, 1 teaspoon of cinnamon, and  about a pinch each of ground clove and nutmeg. 7 minutes is way to short for cooking the apples, mine was closer to 15. Then I stay true to the recipie until I add about a half teaspoon of cornstarch to the reducing juice to make it a thick Carmel once it cools. Then I cooked it for the recommended time in an oven set to aconvection bake ( after I took off 25 degrees from the recipie temperature because convection bake cooks faster )

I used this recipe for my first time ever baking a pie. I followed the recipe and my pie came out perfect! I was extremely happy with it, especially for being a first time. My family loved it.

I love this recipe! It's my go-to basic apple pie recipe. Of course, I tweak it a bit. I use 3 types of apples (one for sweet, one for tart, and one for crisp) and cook the juice a bit longer so it thickens more. The first time I made it, I didn't do that and it came out soupy. I also use FROZEN butter, not just cold butter for the crust. I shred the butter with my food processor. The crust comes out much flakier that way. I live in sunny humid south Florida, so using cold butter, it would just melt too fast and the crust would be soggy. Once I started using frozen shredded butter, I resolved that problem.

It's a really great basic recipe. You just have to play with it a bit to get it just right. But most cooks do that anyway.

I have never made any kind of pastry from scratch. I’ve made things like banana muffins but wanted to try this because it was my brothers birthday. I followed the steps exactly and it came out delicious. Also if your sauce isn’t thickening just keep at it there and it’ll get there from zero thick to perfect. I made the dough by hand which was odd but fun (first time). He loved the pie.

Learn how to make this sweet and chewy Caramel Apple Pie from Food Network.

Caramel Apple Pie

all-purpose flour,

(12 tablespoons) salted butter,

vegetable shortening

white vinegar

egg, lightly beaten

quick oats

pecans, chopped

(or more) caramel topping

For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.

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