Apple Pie Recipes

Apple Pie Recipe

Apple Sweetheart Pie

Apple Pie with Cheddar Crust

Old Time Apple Pie

All American Apple Pie

Topsy - Turvy Apple Pie

Crunchy Caramel Apple Pie

Apple Cherry Apple Pie

Apple Butterscotch Pie

Apple Blueberry Pie

Apple Pumpkin Dutch Pie

Apple Peach Pie

Apple Cinnamon Pecan Pie

Apple Pecan Chocolate Pie

Apple Blackberry Pie

Apple Bourbon Pie

Crunchy Caramel Apple Pecan Pie

Sour Cream Apple Pie - 2

Sour Cream Apple Pie

Fried Apple Pie Recipe

Mock Apple Pie - Ritz

Mock Apple Pie

Fried Apple Pie - 3

Extra Thick Apple Pie Recipe

Lattice Apple - Peach Pie Recipe

Scrumptious Apple Pie Recipe

Apple Praline Pie Recipe

French Apple Pie Recipe

Very Merry Apple - Cranberry Pie

Sugar - Kissed Apple Pie Recipe

Apple - Maple Pie Recipe

Apple Bumble Berry Pie Recipe

Irish Apple Pie Recipe

Grandma Apple Pie Recipe

Apple Pie Bars Recipe

Lightly Whipped Cream (Crème Chantilly)

Freezing Unbaked Apple Pies

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present and the wisdom of cookbook writers.

Apple Bumble Berry Pie Recipe

Baking Directions

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together. Pan size: 9 inch pie dish Temp: 350°F degrees Baking time: 50 to 60 minutes Servings: Yields; 2 - 9 inch pies, serves; 12 to 16

This wonderful pie is not too sweet, and the fresh fruit taste really shines!

5 1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups shortening
3/4 cup cold water
1 egg
1 tablespoon vinegar

4 cups apples, peeled, cored and chopped
2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
2 tablespoons lemon juice
2 cups white sugar
2/3 cup all-purpose flour
2 tablespoons tapioca
1 egg yolk, beaten
2 tablespoons water

Preheat oven. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 1 hour or to save time, overnight. Roll out dough portions on a lightly floured surface to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.

In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries and lemon juice. Mix together 2 cups sugar, 2/3 cup flour and tapioca; gently stir into fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top crust to allow steam to vent.

Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly and top is golden brown.