Apple Pie Recipe With Premade Crust

Best apple pie I've ever eaten. I did however add more cinnamon and about 2 tablespoons of brown sugar. Also used a 9-inch store bought pie crust. 3 granny smith and 1 golden delicious apple chopped into small chunks were a plenty. For the topping I pulsated the ingredients in a food processor. It came out almost like a sugar cookie dough. Tips and Tricks for Making the BEST Apple Crumb Pie. Use a storebought pie crust (follow instructions on packaging) or use your favorite pie crust recipe! Using a premade crust makes it a lot easier and quicker but if I have the time I like to make a homemade crust. Peeling the apples is important because the peel becomes chewy and tough once.

How to Make the Perfect Apple Pie Crust (Every Time

This easy-to-do recipe reminds us that apples need very little help to make a memorable pie. Apples are simply layered in the pie pan, with each layer sprinkled with cinnamon sugar. Then they are topped with a crust and dabs of butter. And in less than an hour, this classic pie bakes to perfection.

Apple pie recipe with premade crust. Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. Place dough and parchment paper on a baking sheet. Arrange cooled apples in center of dough, leaving a 2-inch border. How to make apple pie bites (individual apple pie recipe) The process is simple: just unroll your pie crust and cut it into 3.5 inch circles with a cookie cutter or the top of a large cup. Then add a nice slice of apple to each circle from a can of apple pie filling, fold the crust over, and pinch closed to make these nice little bites. An apple pie crust recipe can be difficult to perfect, but we're here to help. There’s no doubt: A homemade crust will turn your orchard-fresh apple pie into a masterwork. But in most recipes ( including our go-to pick ) the ingredients list our apples, sugar, cinnamon and “pastry for double-crust pie.”

Follow these best-kept pie crust secrets so your crust can hold your pie filling nice and strong! Nutrition Facts 1 piece: 414 calories, 16g fat (7g saturated fat), 14mg cholesterol, 227mg sodium, 67g carbohydrate (38g sugars, 2g fiber), 3g protein. The difference between classic apple pie and Dutch apple pie is all in the delicious crumb topping. Instead of a pie-crust, Dutch apple pie features a generous blanket of sweet streusel crumbs made with a simple mixture of sugar, butter and flour–sprinkled over a tender spiced apple filling and what you get is a humble apple pie elevated to an entirely new level of delicious. Line pie pan with bottom crust. Peel and slice apples. Put 1/2 of the apple slices in prepared pie pan. Sprinkle apple slices with 1/2 cup sugar, a little nutmeg and cinnamon. Add rest of apples and top with rest of sugar (1/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces. Sprinkle with lemon juice.

Next, unroll the second pie crust and lay it on top of the apples. You will have some overhang, which you can pinch and seal with the bottom crust. Don’t worry — this doesn’t have to be perfect! I love that apple pie is a rustic dessert, and it tastes amazing regardless of whether or not you’ve got a fancy crimp on the edges. Preheat oven to 375 degrees F. While crust is thawing at room temperature for 15 minutes, mix pecans, flour, and brown sugar in bowl. Work in butter with fingertips until mixture resembles coarse. Really good apple pie can — and should — be easy to make. After all, part of the appeal of apple pie is its simplicity: Warmly spiced apples are baked until tender in a crisp, buttery crust. That’s it. These days, however, apple pie recipes can read more like flight instructions.

This apple pie recipe is already perfect, but if you want it to look as perfect as it tastes, we have a few expert recommendations for you. First, refrigerated pie crusts should be baked in glass pie plates. A dark pan will cause too much browning while a shiny pan will prevent your pie from achieving the golden-brown crust that makes apple pie irresistible. Looking for an apple pie recipe with a crust topping? Try my Classic Apple Pie recipe. It’s seriously good and includes easy step-by-step instructions for how to make the best apple pie ever! The Best Dutch Apple Pie Ever. I am FULLY into Fall Baking this year. It’s barely September and I feel like I’ve held out so long, so get ready for. This is a Dutch apple pie crust recipe I have been making for over 20 years. When I lived in Atlanta many years ago, I was invited to a dinner party with a few new friends the first week I arrived.

Making a Dutch Apple Pie vs. Apple Pie. A regular apple pie is a two crust pie. It’s got a bottom pie crust, apple pie filling, and a second pastry crust on top, either as a double crust or a lattice or other decorative topping. A Dutch Apple Pie is also known as an Apple Crumble Pie: it’s an apple pie with crumb topping. The crumble. Apple Slab Pie is my absolute favorite way to make apple pie for a crowd! Tons of ripe, juicy fall apples get nestled inside a cozy jelly roll pan, topped with sugar and cinnamon and all things apple pie. Pie crust goes over the top and we are on our way to one of my favorite autumn desserts! Bake. Eat. Share. Repeat. Apple Pie Crust: We love this apple pie crust just as much as we love the filling. Since it’s an all-butter pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges which doesn’t get any better. Imagine roasted saucy apples bubbling through that flaky lattice crust.

After making the dough, refrigerate for at least 1 hour. To speed things up, you can use your favorite store-bought pie crust, but nothing beats a good homemade pie crust! Make the apple pie filling: Make sure to slice or cut the apples the same size for even cooking. Then cook the apples with the spices, lemon juice, lemon zest, and cornstarch. Roll out bottom pie crust: Roll one pie crust out on a floured surface to 1/8- inch thick. Transfer the dough into a 9- inch pie plate and press gently to fit. Cut the excess dough hanging over the edges, leaving about 1- inch. Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg. Pile into crust. Prepare topping: In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples. Bake at 375°F for 50 minutes.

Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar. An easy apple pie recipe with premade crust that features a buttery, perfectly spiced, real apple filling. Prep Time 20 minutes. Cook Time 45 minutes. Total Time 1 hour 5 minutes. Course Dessert. Cuisine American. Keyword apple, apple pie, dessert, easy apple pie, pie. Servings 8 slices. Calories 376 cal. Author Amy. Cost $5. Equipment. To make apple pie, you can make a two-crust pastry dough recipe from scratch, but you can also get a head start with a box of Pillsbury refrigerated pie crusts for a convenient, yet homemade-quality pie crust. If you are using a refrigerated crust, let the crust to stand at room temperature for about 15 minutes before unrolling.

There's plenty to use in this basic pie dough recipe. It yields either one double-crust pie or two single-crust for apple pies, pumpkin pies, sweet potato pies, pecan pies, and more.

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