Apple pie. An apple pie is a pie in which the principal filling ingredient is apple, originated in England. It is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. Make a dessert as American as apple pie by serving up, well, the patriotic pie itself.
You can have Apple pie using 6 ingredients and 9 steps. Here is how you cook it.
Ingredients of Apple pie
- You need 1 of Frozen pie crust from Trader Joe.
- It’s 4 of big apples.
- Prepare of Apple sauce.
- Prepare of Sugar.
- You need of Butter.
- Prepare of Sliced almonds.
Check out Food Network's best recipes for the American classic. This recipe guarantees pie with perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust. From a traditional British apple pie recipe to a Dutch-style pie, to an all-American slice of comfort food, we've got enough proper (and improper) apple pie recipes to keep you going. Apple pie is a traditional American food; however, recipes for this favorite desert vary greatly depending upon the apples that are used, the shelf life of the filling and other personal preferences.
Apple pie instructions
Put the frozen pie crust in the fridge over night. And let it rest at ambient temperature 1h before baking..
Spray some flour on the baking pan. And put the pie crust on it..
Put some apple sauce on the dough and apple slices on top..
Spray with a bit of sugar..
Bake in oven for 15min at 400 degrees..
Remove from oven. Add butter, spray with more sugar and add sliced almonds..
Bake for another 25min at 400 degrees..
Broil on high for 1min..
Let rest for 15 min and eat.
From easy Apple Pie recipes to masterful Apple Pie preparation techniques, find Apple Pie ideas by our editors and community in this recipe collection. The Best Apple Pie Recipes on Yummly Apple Pie Bars, Classic Apple Pie, Apple Pie. This is absolutely the best homemade apple pie you'll ever make! It has a flaky, buttery crust and a tender, lightly-spiced apple pie filling.
