5 Quick and Easy Apple Pie Recipe With Method

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Old-Fashioned Apple Pie Recipe

Nothing compares to the sweet and smoky smell of an apple pie baking in the oven. This recipe for Old-Fashioned Apple Pie is a time-honored favourite that is ideal for any celebration. It’s guaranteed to impress everyone with its flaky crust and luscious, cinnamon-spiced apples.

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
8 cups thinly sliced, peeled and cored apples (about 8 medium-sized apples)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
1 egg, beaten
Coarse sugar (optional)

HOW TO MAKE IT

Combine the flour, salt, and sugar in a large bowl. When the flour mixture resembles coarse crumbs, add the cooled butter and incorporate it in with a pastry blender or your fingertips.
One spoonful at a time, gradually add the ice water, and mix until the dough begins to come together. The dough should be gathered into a ball, divided in half, and flattened into discs. Refrigerate for at least 30 minutes after covering each disc with plastic wrap.
Set your oven’s temperature to 375°F (190°C).
The sliced apples, sugar, cinnamon, nutmeg, and salt should all be combined in a big basin. Till the apples are completely covered, toss.
Make a 12-inch circle out of one of the cold dough discs on a surface that has been lightly dusted with flour. Trim the dough’s edges, leaving about a half-inch overhang, and transfer it to a 9-inch pie plate.
Place the 2 tablespoons of butter on top of the apple mixture once you’ve poured it into the prepared crust.
The second chilled dough disc should be rolled out into a 12-inch circular. To create a lattice design on top of the pie, cut the dough into strips. As an alternative, you may just cover the filling with the dough and make many vents on the top to let steam out.
Apply the beaten egg to the pie’s top and optionally top with coarse sugar.
The pie should be baked for 50 to 60 minutes, or until the filling is bubbling and the crust is golden brown, on a baking sheet.
Before serving, let the pie cool fully on a wire rack. Enjoy!

Cumin and Jaggery Glazed Apple Pie Recipe

This recipe for Cumin and Jaggery Glazed Apple Pie is a mouthwatering variation on a traditional dessert. In this pie, the warm spices of cumin and the deep sweetness of jaggery wonderfully balance the acidic apples. Additionally, the glazed topping is a lovely finishing touch.

Ingredients:

For the Pie Crust:

1 and 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp granulated sugar
1/2 cup unsalted butter, chilled and cubed
4-5 tbsp ice water

For the Filling:

6 cups peeled and sliced apples (about 6 medium-sized apples)
1/2 cup jaggery
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp cornstarch
2 tbsp unsalted butter, melted

For the Glaze:

1/2 cup jaggery
1/4 cup water
1 tbsp unsalted butter

HOW TO MAKE IT

In a large mixing basin, combine the flour, salt, and sugar to form the pie crust. Use a pastry cutter or your hands to combine the ingredients until they resemble coarse crumbs after adding the cooled, cubed butter.
Mix the dough until it forms a ball, then add the ice water gradually, one tablespoon at a time. The dough should be formed into a disc, covered in plastic wrap, and chilled for at least 30 minutes.
Set the oven’s temperature to 375°F (190°C).
Sliced apples, jaggery, cumin, cinnamon, nutmeg, salt, cornflour, and melted butter should all be combined in a large basin to form the filling.
The cold pie dough should be rolled out to a thickness of about 1/8 inch on a floured surface. Trim any extra dough before putting it in a 9-inch pie plate.
After properly spreading it out, pour the contents into the pie shell.
Bake the pie for 45 to 50 minutes, or until the filling is bubbling and the crust is golden brown.
Make the glaze while the pie is baking. In a small saucepan, combine the butter, water, and jaggery. Over medium heat, cook the mixture, stirring periodically, until the jaggery is melted and the mixture is smooth.
After the pie has finished baking, take it from the oven and cover the top with the glaze right away.
Before serving, allow the pie to cool for at least 20 minutes. Enjoy!

Deep-Dish All-American Cinnamon Apple Pie Recipe

This traditional dish is a mainstay of American cooking, especially in the autumn when apples are at their best. This apple pie is guaranteed to dazzle with a deep-dish crust and a warm, cinnamon-spiced interior. The recipe is simple to follow and is flexible enough to accommodate different tastes.

Ingredients:

For the crust:

3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold and cut into small cubes
1/2 cup ice water

For the filling:

8 cups apples, peeled, cored, and sliced (use a combination of Granny Smith and Honeycrisp apples)
3/4 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1 tablespoon lemon juice

For the topping:

1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes

HOW TO MAKE IT

Set the oven’s temperature to 375°F (190°C).
In a large mixing basin, combine the flour, salt, and sugar to form the crust. Use a pastry cutter or your fingers to cut the cold butter cubes into the flour mixture until the mixture resembles gritty sand.
Add the ice water a tablespoon at a time, gradually, until the dough forms a ball. The dough should be divided into two equal pieces. Wrap each piece in plastic wrap. For at least 30 minutes, chill in the refrigerator.
Sliced apples, sugar, flour, cinnamon, nutmeg, salt, melted butter, and lemon juice go into a large mixing basin to form the filling. Until the apples are well covered, stir.
On a lightly dusted surface, roll out one of the chilled dough balls to a thickness of 1/4 inch. Make sure the dough is centred and gently pushed into the bottom and edges of a 9-inch deep-dish pie pan before carefully transferring it to the pan.
Make sure the apple filling is distributed evenly when you pour it into the prepared crust.
In a medium mixing basin, mash together the flour, brown sugar, rolled oats, cinnamon, and salt to form the topping. Use a pastry cutter or your fingers to incorporate the cold butter cubes into the mixture until it resembles gritty sand.
Cover the apple filling entirely with the topping after sprinkling it on.
On a lightly dusted surface, roll out the remaining cold dough ball to a thickness of 1/4 inch. On the pie’s top, make a lattice design by cutting the dough into 1-inch pieces.
The pie should be baked in the preheated oven for 50 to 60 minutes, or until the filling is bubbling and the crust is golden brown. Cover the edges of the crust with aluminium foil if the crust starts to brown too rapidly.
Before serving, let the pie cool for at least 30 minutes. If preferred, serve warm with a dollop of vanilla ice cream. Enjoy!

Puff Pastry Apple Pie Recipe

A delightful treat that is appropriate for any occasion is apple pie in puff pastry. It mixes the flaky puff pastry texture with the apple and cinnamon taste. This dessert is simple to prepare and will wow your visitors. Here is a straightforward recipe that you can use to make apple pie with puff pastry.

Ingredients:

2 sheets of puff pastry, thawed
4 large apples, peeled, cored, and thinly sliced
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 egg, beaten
2 tablespoons coarse sugar

HOW TO MAKE IT

Set the oven’s temperature to 400°F (200°C).
Mix the cut apples, sugar, cinnamon, nutmeg, and lemon juice in a large basin.
Roll out one sheet of puff pastry into a 12-inch square on a surface dusted with flour. Trim the pastry’s edges before transferring it to a 9-inch pie plate.
Spread out the apple mixture evenly in the pie plate after adding it.
The second sheet of puff pastry should be rolled out into a 12-inch square. The pastry should be divided into strips approximately an inch broad.
Over the apple mixture, arrange the pastry strips in a lattice-like arrangement.
Apply the beaten egg to the pastry’s top and then top with the coarse sugar.
Bake for 35 to 40 minutes, or until the apples are soft and the crust is golden brown.
Before serving, let the pie cool for a few minutes. Enjoy your wonderful apple pie in puff pastry!

Dried Apple Hand Pies Recipe

A tasty and simple treat to create are these hand pies with dried apples. They are ideal for times when you have a sweet tooth but don’t want to dirty up the kitchen. Additionally, they are perfect for carrying around! Everyone will adore the filling’s warm and inviting flavour, which is prepared with dried apples, cinnamon, and sugar.

Ingredients

For the pie crust:

2 cups all-purpose flour
1/2 tsp salt
1 tsp sugar
1/2 cup unsalted butter, cold and cut into small cubes
1/4 to 1/2 cup ice water

For the filling:

2 cups dried apples, chopped into small pieces
1/2 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/4 cup water

For assembly:

1 egg, beaten
Coarse sugar, for sprinkling

HOW TO MAKE IT

In a large basin, mix the flour, salt, and sugar to form the pie crust. Use a pastry cutter or your fingertips to incorporate the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
A spoonful at a time, gradually incorporate the cold water into the dough until a ball-like consistency is achieved. Refrigerate the dough for at least 30 minutes after dividing it into two equal pieces and wrapping it in plastic wrap.
Make the filling while the dough is chilling. The chopped dried apples, sugar, cinnamon, nutmeg, salt, and water should all be combined in a medium pot. The mixture should simmer for about 15 minutes, or until the apples are tender and the sauce has thickened, after being brought to a boil. Turn off the heat and allow to cool.
For best results, line a baking sheet with parchment paper and preheat the oven to 375°F (190°C).
On a floured board, roll out one of the cold dough balls to a thickness of approximately 1/8 inch. The dough should be cut into rounds using a 4-inch biscuit cutter.
Each dough circle should have a heaping spoonful of the chilled apple filling in the middle. Apply the beaten egg to the dough’s edges.
To form a half-circle, fold the dough over the filling and press the sides together to seal. For a decorative touch, crimp the edges using a fork. Repeat with the remaining filling and dough.
Place the hand pies on the baking sheet that has been prepared and brush the tops with the last of the beaten egg. Add some sugar, coarse.
The hand pies should be baked for 20 to 25 minutes, or until golden brown. Allow to cool for five minutes on the baking sheet before transferring to a wire rack to finish cooling.
Take pleasure in your tasty and transportable dried apple hand pies!

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