Apple Pie Recipes

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

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Irish Apple 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 - 175 degrees C Baking time: 45 minutes or until golden brown Servings: 6 to 8

Irish Apple Pie Recipe
I promise you will love this pie!

1 1/2 cups all-purpose flour
3/4 cup cake flour
1/2 teaspoon salt
1 tablespoon white sugar
1 cup unsalted butter
3 tablespoons shortening
1/4 cup sour cream
1/8 teaspoon lemon juice

5 large Granny Smith apples - peeled, cored and sliced
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 tablespoon ground nutmeg
1/8 teaspoon lemon juice

1 egg, beaten

Preheat oven. Grease a 9 inch pie pan.

1. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.

2. Once crust is chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.

3. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.

4. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 5 steam slots into the top crust.

5. Bake in a preheated oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving or serve warm with whipped cream or vanilla ice cream.