Apple Pie Recipe For 2 Servings

Apple Pie Recipe: This Apple Pie is a treasure of a recipe. The filling was adapted slightly from the famous Grandma Ople apple pie. The method for this filling is surprising but it will win you over. It’s well worth the extra 5 minutes and you’ll never want canned apple pie filling again. These easy apple pie cups are perfect in every way! Whether you’re looking for a quick dessert to impress or a fun baking activity to do with little ones, apple pie in cinnamon rolls are a great go-to recipe. Using Pillsbury™ Cinnamon Rolls and fruit apple pie filling, you'll have delicious 2-ingredient apple pie cups ready to serve in no time.

Caramel Apple Pie Recipe Caramel apple pie, Dessert

If you prefer a lattice top, cut 2.5cm (1in) thick strips from the rolled-out lid pastry and weave a criss-cross pattern over the apple filling to create a basket effect. Per Serving: Calories: 440

Apple pie recipe for 2 servings. Servings. 6 to 8 servings Ingredients. 1 15-ounce package folded refrigerated unbaked pie crust (2 crusts) 6 large apples 1/2 cup water 2 tablespoons lemon juice 1/2 cup sugar 2 tablespoons all-purpose flour 1-1/2 teaspoons apple pie spice Whipping cream or milk Coarse and/or granulated sugar Whipped cream (optional) Instructions. 1. Let pie. Preparation. To make the pie: Preheat the oven to 450°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie plate, and trim the edge. "Bake a homemade pie" should be on your fall bucket list this year—and with good reason!We've rounded up the best apple pie recipes so you can win Thanksgiving dinner, earn the trust of your most discerning guests, or just enjoy the fruits of a day spent apple picking.After all, you don't need a special occasion to enjoy a delectable dessert. Any weeknight meal can be upgraded with the.

This is a wonderful recipe. I added 1-2 TBLS lemon jiuce, 2 TBLS flour, 1/2 teas vanilla 1/4 teas nutmeg and used brown sugar instead of white. Then mixed the seasonings with the apples before putting it in the crust. I won first prize at a local Farmer's Market apple pie contest so thanks! To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans. To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.

2. Place crust on baking sheet. Pour in cream cheese mixture. Bake at 350°F for 25 to 30 minutes or until center is almost set. Cool for 1 hour. 3. Spread pie filling over cheesecake. Refrigerate at least 2 hours. Sprinkle with pecans. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds. Make this Apple Pie Filling from scratch with just a few ingredients, on the stovetop. This recipe is quick and easy and makes the best homemade pie filling! Use this filling to make an Apple Dump Cake or use it as a topping on Caramel Apple Cheesecake.It’s also a delicious ice cream topping! Preheat oven to 450F. Bake pie shell 8 minutes. Reduce temperature to 350F. Combine apples, sugar, cinnamon, nutmeg, salt. hour.Yield: 6 servings

If you’re new to the wonderful world of apple pie baking, check out this essential step-by-step guide, which covers the equipment you’ll need, techniques, tips and photos of every step along the way. If you’re ready to make an apple pie recipe that’s your own unique version, explore Betty's best apple pie collection. The store brand apple pie fillings never seem to taste the same to me! If you prefer, you can certainly use a quick homemade apple pie filling which only takes a few minutes to make! While this recipe calls for just one can of filling, adding two works great if you like more apples in your dessert (and increases the servings from 4 to 6). Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened. Remove from heat and cool. Fill a well chilled 9 inch pastry lined pan and cover with top crust. Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.

HOW TO STORE APPLE PIE FILLING. Serve: Apple Pie Filling needs to be stored or canned before 2 hours at room temperature. Store: Store your Apple Pie Filling in a sealed jar or container in the refrigerator for up to 5 days. Freeze: Apple Pie Filling can be frozen for up to 6 months in a freezer safe airtight container. Cool completely before. I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington If you’re scared, ease into it with my mini apple pie. You will need a 6-7″ pie dish and just 2 apples. I use my grandmother’s glass mini pie pan, but metal is fine. The only way you can mess up this recipe is to put too much water into the dough, or slice the apples too thick. Take your time; enjoy the process.

Preheat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie plate. Mix sugar, cornstarch and cinnamon in small bowl. Sprinkle mixture over apples in large bowl; toss to coat well. Spoon apples into pastry-lined pie plate and dot with butter. Top with second pie crust, and seal and flute edge. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes. Meanwhile, heat oven to 375°F Let pie crust pouch stand at room temperature for 15 minutes. Remove pie crust from pouch; unroll crust on ungreased cookie sheet. 1 recipe (2 disks) Basic Pie Dough for Apple Pie; 2 tablespoons freshly squeezed lemon juice (from 1 lemon) 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix 3/4 cup sugar

I had made other apple pie recipes,but this one was the best tasting and very easy to make.Because I didn't have a fresh lemon rind to zest.I just didn't put it in the suggested recipe.However,I did add the suggested amount of lemon juice,as I did have that on hand.My husband,as well as, my 18 year old son loved it. Get Apple Pie Recipe from Food Network. Deselect All. Dough: 2 1/2 cups all-purpose flour. 4 teaspoons sugar. 1/4 teaspoon fine salt 1 cup all-purpose flour; 1/2 teaspoon salt; 1/4 cup vegetable shortening; 4 to 5 tablespoons cold water; 1/2 cup measures-like-sugar calorie-free sweetener

This scaled down apple pie only uses two apples and is