• 2 unbaked pie crusts
• 6 medium apples that have been peeled, cored and thinly sliced
• 1 lemon
• 1 cup of Splenda with a pinch of cinnamon.

PREPARATION

1. Spray apple slices with lemon by gently squeezing lemon. Mix in Splenda. Arrange sliced apples on unbaked pie crust. Dust with cinnamon.
2. Top with unbaked pie crust and crimp top crust to bottom crust using fingers or tines of fork.
3. Brush crust with beaten egg.
4. Bake in preheated oven at 350 degrees until done – about 40 minutes. Apple pie should appear a golden brown in color.

Calories: Serves 8 for about 200 calories each.

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• 2 2/3 cups all-purpose flour
• 1 cup old fashioned rolled oats
• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 3/4 cup unsweetened applesauce
• 1 egg white
• 1 1/2 teaspoons vanilla
• 7 large tart apples — peeled and sliced
• 1/2 cup sugar
• 3/4 cup apple juice
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch

PREPARATION – CRUST

1. Preheat oven to 350 degrees F.
2. Spray 9-inch pie pan with cooking
   spray.
3. In large bowl, mix flour, oats, 2/3 cup sugar, cinnamon, and baking
   soda.
4. In medium bowl, mix 3/4 cup applesauce, egg white and vanilla. Add
   applesauce mixture to flour mixture and stir until well blended- it may be
   easier to use your hands. If mixture seems too dry to roll out, stir in up
   to 1/4 cup more applesauce.
5. On lightly floured surface, using lightly floured roling pin, roll out
   half of oat mixture to form 12-inch circle. Reserve remaining mixture for
   top of pie. If necessary, press dough into pan with your fingers. Bake
   until set, 10 to 13 minutes.

PREPARATION – FILLING

1. In a medium sized saucepan, combine apples, sugar, 1/2 cup apple juice,
   cinnamon and vanilla. Cook over medium heat, stirring occasionally, until
   apples are tender, 5 to 10 minutes.
2. In cup, mix cornstarch and remaining 1/4 cup apple juice.  Add to hot apple mixture and cook, stirring constantly,
   until thickened, about 4 minutes. Remove from heat.

PUT IT ALL TOGETHER AND BAKE

1. Spoon apple mixture into baked crust.
2. On well-floured surface, using floured rolling pin, roll out remaining
   oat mixture to form 11-inch circle. Pierce with fork. Lightly fold in half,
   place over filling and unfold. Fold top edge under; crimp edge. Set pie on
   baking sheet to catch drips.
3. Bake until crust is firm, 15 to 20 minutes.

Serve warm or chilled.

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INGREDIENTS:

• 2 prepared pie crusts (for bottom and top)
• 5 large Golden Delicious apples
• 1 large lemon
• 1/2 cup dark seedless raisins
• 2 tsp vanilla extract
• 3/4 tsp ground cinnamon
• 2 cups cranberries
• 3/4 cup sugar
• 3 Tbsp all-purpose flour
• 1 large egg white
• 2 tsp water
• 1 Tbsp sugar

INSTRUCTIONS:

1. Preheat oven to 425 degrees F.
2. Peel, core and thinly slice apples; toss with lemon juice. Add raisins, vanilla extract, cinnamon, cranberries, sugar and flour to apples.
3. Put apple mixture in pie shell; cover with top crust. Mix egg and water; brush over top of pie; sprinkle with sugar. Place sheet of foil underneath pie plate; crimp edges to form rim to catch any drips during baking. Cover pie loosely with a tent of foil.
4. Bake for 40 minutes.
5. Remove foil from top of pie; bake 30 minutes longer or until apples are tender and crust is nicely browned.

Cool pie slightly on wire rack to serve warm or cool pie completely to serve later.

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INGREDIENTS:

• 9-inch pastry shell, unbaked, chilled
• 1 cup sifted flour
• 1/2 cup brown sugar, firmly packed
• 1/8 teaspoon salt
• 1/2 cup soft butter
• 6 cups peeled, sliced cooking apples
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• Vanilla ice cream

PREPARATION:

1. Combine flour, brown sugar, salt, and butter; blend until crumbly then set aside.
2. Combine apples, granulated sugar, and cinnamon; mix gently to coat apple slices.
3. Pack apple mixture into chilled crust. Sprinkle crumb topping over apples.
4. Bake at 375 degrees farenheit until apples are tender, about 50 minutes.

Thats it, easy as pie right! This apple pie tastes great with vanilla ice cream.

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• 1 Nine inch pastry shell
• 1 pk (8 oz)
• 1/4 cup Butter or margarine
• 1/4 cup Sugar
• 4 Tart apple’s; peeled and sliceded
• 1 Egg
• 1 1/2 tbsp Pumpkin pie spice
• 1 tbsp Lemon juice
• 1 tbsp All-purpose flour(up to 2)
• 1 tsp Vanilla
• 1/2 cup Caramel ice cream topping
• Whipped topping
• 1/2 cup Chopped pecans

PREPARATION:

1. Bake pastry shell for 10 – 15 minutes until firm, but do not prick. Cool.
2. In a large skillet over Medium heat, melt butter and brown sugar. Stir in apples and 1 tsp. pumpkin pie spice; simmer for 12-15 minutes, stirring frequently or until tender. Stir in flour; cook and stir for 1 minute.
3. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside.
4. In a mixing bowl combine cream cheese, sugar, egg, lemon juice and vanilla; beat until smooth. Pour over apples.
5. Bake at 350 degrees farenheit for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean.
6. Cool on a wire rack. Chill thoroughly.

Serve by topping with dollops of whipped topping and sprinkle with remaining pumpkin pie spice. Yield: 8 servings.

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• 1 9″ frozen pie crust
• 10 Caramel candies; quartered
• 1/3 cup Flour
• 3 cups Apples; unpeel, cut in cubes
• 2/3 cup Caramel ice cream topping
• 2 tsp Lemon juice
• 1/2 c Pecans; chopped

PREPARATION:

In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour into crust; top with pecans. Bake in preheated 375~ oven for 40-45 minutes until crust has browned; cool before serving. Thats it, easy as pie!

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• 1/2 cup (70 grams) all purpose flour
• 1/4 cup (50 grams) granulated white sugar
• 1/4 cup (55 grams) light brown sugar
• 3/4 tsp ground cinnamon
• 1/4 tsp fresh or ground nutmeg
• 1/8 tsp salt
• 6 tbsp(84 grams) unsalted butter, cut into pieces
• 1/3 cup (30 grams) old-fashioned rolled oats
• 1/4 cup (30 grams) chopped walnuts or pecans

INGREDIENTS – FILLING:

• 2 1/2 pounds (1.2 kg) or 6 cups peeled and sliced Granny Smith Apples or other firm, tart-tasting apple
• 1 cup fresh blackberries or raspberries (optional)
• Zest of 1 lemon (optional)
• 1 – 2 tbsp (12 – 25 grams) light brown sugar

PREPARATION:

1. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
2. Butter or spray with a cooking spray a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make 8 individual ramekins.) Set aside.
3. For Topping, place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips) Set aside while you prepare the filling.
4. For Filling: Peel, core, and slice the apples into 1/4 inch (.7 cm) thick pieces. Place in a large bowl, along with the berries and lemon zest (if using), and add the brown sugar. Gently combine and then transfer to your prepared baking dish  Spread the topping evenly over the apples.
5. Bake for approximately 30-40 minutes (20 – 25 minutes for individual ramekins) or until the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

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• 3 cups of tart apples, peeled and sliced (I use Granny Smith)
• 3/4 cup of butter or margarine, melted
• 1/2 cup of quick-cooking oats
• 2 cups of flour
• 1 cup of brown sugar, packed
• 2/3 cup of sugar
• 3 tbsp. of cornstarch
• 1 1/4 cups of water
• 1 tsp of vanilla extract

PREPARATION:

1. First you want to add flour, brown sugar, butter and the oats.
2. You will want to save 1 c. aside for topping.
3. Now you need to use your fingers to press crumb mixture into a pie shell.
4. Next you want to take a pan and add sugar, cornstarch, and the water and bring to a boil.
5. Now let this cook for about 1 min(stir). Let this thicken.
6. The next you do is to reomove flame and add in the apples ad vanilla.
7. Next you can pour the apple mixture into your crust.
8. Sprinkle the crumb mixture you set aside.
9. Now bake at 350 degrees for approx. 45 min.
10. Let crust get golden.
11. Serve hot or cold.

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• 4 cups peeled, cored, diced tart apples
• 1/2 cup apple cider
• 1/2 cup apple cider
• 1/2 cup orange juice
• 1/2 to 3/4 cup sugar (depending on sweetness of apples)
• 1/4 cup cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 6 to 8 cups vegetable oil
• 3 prepared pie crusts discs
• A pinch ofConfectioners sugar

PREPARATION:

1. Place apples in a medium saucepan. Cover with water and bring to a low boil. Cook about 4 minutes or until apples are soft (but not mushy), stirring occasionally. Drain and place apples in a bowl.
2. Stir together juices, sugar and cornstarch until well blended in a saucepan. Stir in cinnamon, nutmeg and salt. Fold in apples. Cook about 3 minutes or until liquid becomes thick and clear.
3. Add oil to a depth of 5 or 6 inches to a heavy pot. Heat to 350F.
4. Roll and cut pie dough into 8 to 10 (6-inch) circles. Spoon 1/4 cup filling on one side of each dough circle. Fold dough over to cover filling. Pinch edges to seal.
5. Place two or three pies into oil. Fry 7 to 8 minutes per side, maintaining oil at 350 degrees farenheit temperature. Remove and drain on paper towels. Serve warm with confectioners sugar sprinkled on top. Serves 8 to 10.

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• 1 recipe double crust, refrigerated
• 8 cups peeled, cored, and sliced apples
• 1/2 cup firmly packed light brown sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cold unsalted butter, cut into little pieces
• Glaze
• Milk
• Granulated sugar

PREPARATION:

1. If you haven;t already, prepare the pastry and refrigerate for at least one hour, until firm enough to roll.
2. On a sheet of lightly floured wax paper, roll the larger portion of pastry into a 13 1/2-inch circle with a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge of the pan. Refrigerate. Preheat the oven to 400F.
3. While the pie shell chills, make the filling. Combine the apples, brown sugar, lemon juice, cinnamon and nutmeg in a large mixing bowl; toss well to mix. Set aside while you roll the top pastry.
4. On another sheet of lightly floured wax paper, roll the other half of the pastry into an 11 1/2-inch circle. Turn the filling into the refrigerated pie shell, smoothing the apples with your hands. Dot the top of the pie with butter, dropping the pieces here and there over the apples.
5. Lightly moisten the rim of the pie shell with a wet finger or pastry brush. Invert the top pastry over the filling, center it, then peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving a 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge. Make several 2-inch-long slits in the top pastry, at the 12, 3, 6, and 9 o’clock positions; the bottom of each slit should just reach the ege of the pie. Lightly brush the top pastry with milk and sprinkle with granulated sugar.
6. Place the pie directly on the center oven rack and bake for 30 minutes. Remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil. Reduce the oven temperature to 375F. Put the pie on the baking sheet back in the oven and bake for an additional 30 minutes; when the pie is done, you should be able to see the juices bubbling up onto the crust.
7. Transfer the pie to a cooling rack and let cool for at least an hour before slicing. However, when one doesn’t use any thickener in a pie, the author thinks it’s best to let the pie cool to room temperature before slicing.

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• 12 tablespoons (1 1/2 sticks) very cold unsalted butter
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup very cold vegetable shortening
• 6 to 8 tablespoons (about 1/2 cup) ice water

PREPARATION – PIE CRUST

1. Dice the butter and return it to the refrigerator while you prepare the flour mixture.
2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball.
3. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Yield: 2 (10-inch) crustsPerfect Pie Crust, recipe follows

INGREDIENTS – FILLING

• 4 pounds Granny Smith apples, peeled, quartered, and cored
• 1 lemon, zested
• 1 orange, zested
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon freshly squeezed orange juice
• 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1 egg beaten with 1 tablespoon water, for egg wash.

PREPARATION – PUT IT ALL TOGETHER

1. Preheat the oven to 400 degrees F.
2. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
3. Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.
4. Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
5. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

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