Bavarian Apple Pie
Crust
½ cup softened butter
1/3 cup white sugar
1 cup flour
¼ teaspoon almond or vanilla extract
In a small bowl or food processor mix all ingredients until it forms a ball press into a tart or pie plate.
Filling
2 8 oz packages cream cheese
2 whole eggs
½ cup white sugar
1 teaspoon almond or vanilla extract
In a small bowl beat sugar into the eggs and then add the cream cheese blend well adding the extract at the end. Spread mixture evenly over the crust.
Apple Topping
4 cups tart apples (peeled and sliced)
1/3 cup white sugar
½ teaspoon cinnamon
½ teaspoon fresh nutmeg
Mix together and arrange on the top of the cream cheese filling. Bake 375° for approximately 35 to 45 minutes.
While the pie is baking toast ¼ cup sliced almonds
Sprinkle the almonds on the top and continue to bake for and additional 5 to 10 minutes.
Cool completely, cut and serve with whipped cream or ice cream.
Crust
½ cup softened butter
1/3 cup white sugar
1 cup flour
¼ teaspoon almond or vanilla extract
In a small bowl or food processor mix all ingredients until it forms a ball press into a tart or pie plate.
Filling
2 8 oz packages cream cheese
2 whole eggs
½ cup white sugar
1 teaspoon almond or vanilla extract
In a small bowl beat sugar into the eggs and then add the cream cheese blend well adding the extract at the end. Spread mixture evenly over the crust.
Apple Topping
4 cups tart apples (peeled and sliced)
1/3 cup white sugar
½ teaspoon cinnamon
½ teaspoon fresh nutmeg
Mix together and arrange on the top of the cream cheese filling. Bake 375° for approximately 35 to 45 minutes.
While the pie is baking toast ¼ cup sliced almonds
Sprinkle the almonds on the top and continue to bake for and additional 5 to 10 minutes.
Cool completely, cut and serve with whipped cream or ice cream.
Many of the recipes for apple pie I have found in recipe books and on the internet claim that Granny Smith apples are the best because of their firmness and the tart taste, but I beg to differ with this many apples will give you the same results as a Granny Smith without the expense. I personally like Cortland’s because of the size….less peeling and slicing and they hold up well for pie. Two others are great pie apples the Northern Spy and Jonagold. All three of these apples are not typically found in your local grocery store but any fruit stand or orchard should have these readily available in the fall.
I could break down all the different types of apples grown in the United States naming over 2500 varieties. Each state grows the variety of apple that thrives best in their climate and soil. Being a resident of Michigan most of my life I am a big fan of the Michigan apple. Fall is my favorite time of year and that is when our apples are at their best. When looking for a good baking or cooking apples look for a firm, tart and sweet variety. I like to mix up what I put into and apple pie such as Jonathans with Mac Intoshes and maybe a couple Granny Smiths to give a spectrum of flavors. Just make sure they are a good baking apple and if in doubt ask the person running the stand or the farmer that grew them.
I could break down all the different types of apples grown in the United States naming over 2500 varieties. Each state grows the variety of apple that thrives best in their climate and soil. Being a resident of Michigan most of my life I am a big fan of the Michigan apple. Fall is my favorite time of year and that is when our apples are at their best. When looking for a good baking or cooking apples look for a firm, tart and sweet variety. I like to mix up what I put into and apple pie such as Jonathans with Mac Intoshes and maybe a couple Granny Smiths to give a spectrum of flavors. Just make sure they are a good baking apple and if in doubt ask the person running the stand or the farmer that grew them.
When making your apple pie it’s always good to remember to pile those apples high because you never know how much they are going to cook down. You always want a nicely filled pie so pile up those apples. The slices should be uniform and even so that all the slices cook evenly to make for a more consistent texture. Don’t be alarmed your pie will spill over with juices so prepare your oven bottom with foil or place your pie on a cookie sheet. What I like to use is this really old pie tray I inherited from my mom.
Dutch Apple Pie
Single Crust
1 ½ cups All purpose flour
½ teaspoon salt
¼ cup Crisco
¼ cup cold butter
5 tablespoons ice cold water
Cut Crisco and butter into flour and salt until crumbly. Add cold water and hand mix until it forms a ball. Roll out to fill a 9 inch pie plate
Pie Filling
6 to 7 medium tart apples ( Macintosh, Cortland, Jonathan really any apple will do except delicious or golden delicious)
½ cup white sugar
½ cup brown sugar (light or dark)
1 teaspoon cinnamon
1/8 teaspoon fresh nutmeg
2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
Mix thoroughly and pile into pie shell top with a couple pats of butter.
Crumble top
¾ cup all purpose flour
6 tablespoons of cold butter
¼ cup white sugar
¼ brown sugar
Mix until crumbly and pile on the top of the apples. I find that if you use a food processor the job is done in a jiffy. Just put everything for the crumble top in the processor and pulse off and on until combined.
Bake at 400° degrees approximately 50 minutes until golden brown
You may want to put foil or something to protect the bottom of your oven as it will overflow.
Single Crust
1 ½ cups All purpose flour
½ teaspoon salt
¼ cup Crisco
¼ cup cold butter
5 tablespoons ice cold water
Cut Crisco and butter into flour and salt until crumbly. Add cold water and hand mix until it forms a ball. Roll out to fill a 9 inch pie plate
Pie Filling
6 to 7 medium tart apples ( Macintosh, Cortland, Jonathan really any apple will do except delicious or golden delicious)
½ cup white sugar
½ cup brown sugar (light or dark)
1 teaspoon cinnamon
1/8 teaspoon fresh nutmeg
2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
Mix thoroughly and pile into pie shell top with a couple pats of butter.
Crumble top
¾ cup all purpose flour
6 tablespoons of cold butter
¼ cup white sugar
¼ brown sugar
Mix until crumbly and pile on the top of the apples. I find that if you use a food processor the job is done in a jiffy. Just put everything for the crumble top in the processor and pulse off and on until combined.
Bake at 400° degrees approximately 50 minutes until golden brown
You may want to put foil or something to protect the bottom of your oven as it will overflow.
Fried Apple Pies
Filling
3 cups tart apples ( peeled, cored and diced)
1/3 cup sugar brown or white or combination of both
¼ teaspoon nutmeg
¼ teaspoon cinnamon
Cook the apples until soft but still firm. Don’t make apple sauce.
Lay out on paper towel or put in strainer to extract some of the juices.
Dough
2 cups all purpose white flour
2 teaspoons baking powder
½ teaspoon salt
½ cup Crisco
¼ cup cold butter
½ cup milk
Mix the Crisco and butter into the flour, baking powder and salt until crumbly add milk and knead until it forms a ball. Pinch off enough dough to roll into a thin approximately 5 inch circle. Fill half the circle with apple mixture and fold over dab the edge with water and seal with a fork or crimp the edges to seal. Heat oil to 375° and fry the pies until golden brown. While still hot sprinkle with cinnamon and sugar mixture. Serve warm.
Filling
3 cups tart apples ( peeled, cored and diced)
1/3 cup sugar brown or white or combination of both
¼ teaspoon nutmeg
¼ teaspoon cinnamon
Cook the apples until soft but still firm. Don’t make apple sauce.
Lay out on paper towel or put in strainer to extract some of the juices.
Dough
2 cups all purpose white flour
2 teaspoons baking powder
½ teaspoon salt
½ cup Crisco
¼ cup cold butter
½ cup milk
Mix the Crisco and butter into the flour, baking powder and salt until crumbly add milk and knead until it forms a ball. Pinch off enough dough to roll into a thin approximately 5 inch circle. Fill half the circle with apple mixture and fold over dab the edge with water and seal with a fork or crimp the edges to seal. Heat oil to 375° and fry the pies until golden brown. While still hot sprinkle with cinnamon and sugar mixture. Serve warm.
Pennsylvania Dutch Apple Pie
Line a 9 inch pie pan with pastry
Peel and core apples thinly slice
Mix 1 cup sugar with 2 tablespoons flour
Sprinkle a little sugar on the lined pastry pie plate
Add ½ the apples, ½ the sugar and flour a little cinnamon and butter to the pie shell.
Add the rest of the apples, sugar and flour a little more cinnamon and butter
Pour on ½ pint of heavy whipping cream over the apples and Bake at 425° for 15 minutes reduce heat to 375° and bake for 45 minutes or until golden brown
Line a 9 inch pie pan with pastry
Peel and core apples thinly slice
Mix 1 cup sugar with 2 tablespoons flour
Sprinkle a little sugar on the lined pastry pie plate
Add ½ the apples, ½ the sugar and flour a little cinnamon and butter to the pie shell.
Add the rest of the apples, sugar and flour a little more cinnamon and butter
Pour on ½ pint of heavy whipping cream over the apples and Bake at 425° for 15 minutes reduce heat to 375° and bake for 45 minutes or until golden brown
Here are the recipes for some of my favorite apple pies.
Recipes for Apple Pie
My oh my how we Americans love our apple pie, and to show our love of the apple pie you can find thousands and thousands of different recipes for apple pie. We all have our favorites or ones we claim to be the best in the United States but just like the saying goes beauty is in the eye of the beholder sooooo; taste is all in the person!
I could go on and on about what apple is best for this delicious concoction but again we will find differences of opinion with each indivual.
My oh my how we Americans love our apple pie, and to show our love of the apple pie you can find thousands and thousands of different recipes for apple pie. We all have our favorites or ones we claim to be the best in the United States but just like the saying goes beauty is in the eye of the beholder sooooo; taste is all in the person!
I could go on and on about what apple is best for this delicious concoction but again we will find differences of opinion with each indivual.
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