This was my grandmother’s apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well! Serve hot or cold at family dinners or during the holidays, topped with whipped cream or ice cream, or alongside a slice of Cheddar cheese.
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 1 hours 30 minutes
Prep time: 30 minutes
Cook time: 1 hours 0 minutes
Yield: 1 9-inch pie
Ingredients:
| 8 small Granny Smith apples, or as needed |
| ½ cup unsalted butter |
| 3 tablespoons all-purpose flour |
| ½ cup white sugar |
| ½ cup packed brown sugar |
| ¼ cup water |
| 1 (9 inch) double-crust pie pastry, thawed |
Steps:
- Peel and core apples, then thinly slice. Set aside.
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add bothn sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
- Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
- Place sliced apples in the bottom crust, forming a slight mound.
- Lay four strips vertically and evenly spaced over top of the filled pie, using longer strips in the center and shorter strips at the edges.
- Fold the first and third strips all the way back so they’re almost falling off the pie. Lay one of the unused strips perpendicular over the second and forth strips, then unfold the first and third strips back into their original position.
- Fold the second and forth vertical strips back. Lay one of the three unused strips perpendicular over top. Unfold the first and third strips back into their original position.
- Repeat Steps 7 and 8 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.
- Slowly and gently pour the sugar-butter mixture over the crust, making sure it seeps down through the lattice and over the sliced apples. Brush some over the top of the lattice, but make sure it doesn’t run off the sides.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.
Nutrition Facts:
Calories 373.4 calories, Carbohydrate 51.6 g, Cholesterol 30.5 mg, Fat 19 g, Fiber 2.9 g, Protein 2.1 g, Saturated Fat 9.2 g, Sodium 123.6 mg
A yummy one-biter! Whenever I ask ‘what can I bring?’ these top the list! Sweet cinnamon-scented apples held in a buttery crispy oatmeal cup and crunchy sweet topping. I like to make sweet treats to share with friends. I came up with this recipe so that I could bake and take apple crisp to share easily with everyone.
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 1 hours 5 minutes
Prep time: 45 minutes
Cook time: 20 minutes
Yield: 4 dozen apple crisp cups
Ingredients:
| 3 large McIntosh apples – peeled, cored, and chopped |
| ¼ cup water |
| 2 tablespoons white sugar |
| ½ teaspoon ground cinnamon, or to taste |
| 2 cups all-purpose flour |
| 2 cups rolled oats |
| 1 ½ cups brown sugar |
| 1 teaspoon ground cinnamon |
| ½ teaspoon ground nutmeg |
| 1 ½ cups butter |
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
- Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
- Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts:
Calories 109.1 calories, Carbohydrate 13.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 0.8 g, Protein 1.1 g, Saturated Fat 3.7 g, Sodium 42.6 mg, Sugar 6.4 g
How do you make candy apples with sugar and cinnamon?
Pour the sugar mixture into two bowls. In the first bowl, add 1/4 teaspoon cinnamon and the red food coloring. In the second bowl, add remaining cinnamon and the black food coloring. Stir each mixture until the color is well combined. Dip the prepared apples into the candy mixtures until fully coated, then place on prepared baking sheet.
What is the secret to making the perfect apple crisp?
The secret is baking at a very low temperature for a long time, which dehydrates the apples. Warm, spicy, and sweet, this wonderful Fall recipe is a guaranteed favorite for kids, and is great with smashed potatoes and buttered green beans.
What are the best things to make with apples?
Most Made Today. Apple Coffee Cake. Apple Harvest Pound Cake with Caramel Glaze. Sheet Pan Smoked Sausage, Apple, and Root Veggie Dinner. Country Apple Dumplings. Bran Muffins with Applesauce. Apple Turnovers. Chef John’s Apple Fritters.
How do you prepare apples for apple picking?
Give each apple a good rinse with water, then pat dry with a paper towel. Remove each apple’s stem and replace it with one of the wooden sticks. The sticks should be inserted far enough into the apple so they can be picked up but they shouldn’t go all the way through. Place the prepped apples on a baking sheet covered with waxed paper.