Apple Pie Recipe Easy
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Pie maker apple and custard doughnuts
- 150g (1 cup) self-raising flour
- 1/4 teaspoon ground allspice
- 155g (3/4 cup) caster sugar
- 185ml (3/4 cup) milk
- 2 eggs, lightly whisked
- 1 teaspoon vanilla extract
- 90g butter, melted, cooled, plus 60g extra, melted
- 180g (2/3 cup) Ardmona canned apple pie slices
- 1/2 teaspoon ground cinnamon
- 1 tablespoon custard powder
- 125ml (1/2 cup) milk
- 1 tablespoon caster sugar
- Step 1For the custard, place the custard powder in a small saucepan. Add 3 teaspoons of milk and stir until smooth. Add sugar and the remaining milk. Place over medium-low heat and cook, stirring, for 1 minute or until the mixture boils and thickens. Transfer to a bowl and set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 15 minutes or until set.
- Step 2Meanwhile, sift the flour, allspice and 55g (1/4 cup) of the caster sugar into a large bowl and make a well in the centre. Whisk together the milk, eggs and vanilla in a large jug and add to the dry ingredients along with 90g melted butter. Stir until just combined.
- Step 3Turn on pie maker and allow to heat. Working quickly, spoon 1 tablespoon of batter into each hole. Quickly add 1 heaped teaspoon of both the custard and the apple to each. Cover with another tablespoon of batter. Close the lid and cook for 9 minutes or until the doughnuts are springy to a gentle touch (they will be pale on top). Transfer the doughnuts to a wire rack. Repeat with the remaining batter, custard and apple.
- Step 4Combine cinnamon and the remaining 100g (1/2 cup) caster sugar in a bowl. Brush the tops of doughnuts with extra melted butter and sprinkle with the cinnamon mixture to coat. Serve warm.
- 30g unsalted butter
- 1kg Granny Smith apples, peeled, cored, thinly sliced
- 1 vanilla bean, split
- 100g caster sugar
- 1 lemon, rind grated, juiced
- 1 tablespoon cornflour
- 1 egg, beaten, to brush
- 350g (3 1/4 cups) plain flour
- 175g unsalted butter, chilled
- 75g (1/2 cup) icing sugar
- 1 egg, beaten
- Step 1To make the pastry, place the flour, butter and sugar in a food processor with a pinch of salt. Process until the mixture resembles fine breadcrumbs. Add the egg and 2 tablespoons chilled water, then process until the mixture comes together to form a smooth ball. Divide into 2 portions, one slightly larger than the other, wrap in plastic wrap and refrigerate for 30 minutes.
- Step 2Meanwhile, place butter in a large saucepan, add apples, scraped vanilla bean and seeds, sugar and lemon rind and juice. Cook over low heat for 6-8 minutes until just starting to soften. Mix the cornflour with 2 tablespoons cold water and stir into apple mixture. Cook for 1 minute. Remove vanilla bean, strain apples over a colander and discard juices.
- Step 3Preheat oven to 200°C. Grease a 19 x 5cm fluted loose-bottomed tart pan. Roll larger piece of pastry on a lightly floured surface and use to line base and sides of pan. Refrigerate for 30 minutes. Line the pastry shell with baking paper and fill with rice or pastry weights.
- Step 4Bake for 10 minutes. Remove paper and weights and return to oven for 5 minutes. Allow to cool. Pile apples into pastry. Roll out remaining pastry and press onto top of pie, using your fingers to crimp the edges, making sure edges are well sealed. Use any excess pastry to make decorative pattern for the lid. Brush top with egg, bake for 25 minutes or until cooked and golden. Rest for 10 minutes before removing from pan. Serve with vanilla custard.
Apple and peach pie
- 1 x 800g can apple pie fruit
- 1 x 410g can baker's diced peaches
- 1/2 teaspoon ground cinnamon
- 60g (1/4 cup) demerara sugar
- 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
- 1 egg yolk, lightly whisked
- Thick cream or custard, to serve
- Step 1Preheat oven to 190°C. Combine the apple, peach, cinnamon and 2 tablespoons of sugar in a large bowl.
- Step 2Line a 20cm (base measurement) pie dish with 1 sheet of pastry. Trim excess pastry. Spoon the apple mixture over the base. Brush the edges with egg yolk.
- Step 3Place the remaining pastry sheet on top of the filling. Use a fork to press the edges together to seal. Trim excess pastry. Use a fork to prick the top of the pastry. Brush with remaining egg yolk and sprinkle with the remaining sugar.
- Step 4Place on a baking tray and bake for 25 minutes. Cover with foil and bake for a further 15-20 minutes or until golden. Set aside for 10 minutes to cool. Serve with cream or custard.
Pie maker condensed milk muffins
- 395g can sweetened condensed milk
- 125g unsalted butter, chopped
- 80ml (1/3 cup) milk
- 300g (2 cups) plain flour
- 2 teaspoons baking powder
- 2 eggs
Flavours (choose one per muffin batch)
- 1 cup raspberries
- 1 cup choc chips
- 1 finely sliced apple
- 1/2 cup hundreds and thousands
- Step 1Place the condensed milk, butter and milk in a microwave-safe bowl. Microwave on High for 2 minutes or until the butter has melted. Stir well to combine. Set aside to cool slightly.
- Step 2Whisk the flour and baking powder in a large bowl. Add the condensed milk mixture and the eggs and stir to combine. Stir through your flavour of choice.
- Step 3Turn on the pie maker. Fill the holes with batter. Close and cook for 8-10 minutes or until golden and cooked through. Transfer to a wire rack. Repeat with the remaining mixture.
Spiced peach and cherry pie
- 300g unsalted butter, chilled, chopped
- 45g (1/4 cup) pure icing sugar
- 1/2 teaspoon salt
- 450g (3 cups) plain flour
- 125ml (1/2 cup) iced water
- 2 tablespoons apple cider vinegar
- 600g ripe firm peaches, cut into 2cm chunks
- 300g fresh or frozen cherries, pitted
- 155g (3/4 cup) caster sugar, plus 2 tablespoons, extra
- 45g (1/3 cup) arrowroot (tapioca) flour
- 2 teaspoons mixed spice
- 1 egg, lightly whisked
- Store-bought vanilla custard, to serve
- Step 1Process butter, sifted icing sugar, salt and 2 cups flour until mixture resembles breadcrumbs. Add remaining 1 cup flour. Pulse to combine. Add water and vinegar. Process until dough just comes together. Bring dough together on a lightly floured surface. Wrap two-thirds of the dough in plastic wrap. Repeat with remaining dough. Place in fridge for 1 hour to chill.
- Step 2Grease a 4cm-deep, 19cm fluted tart tin with removable base. Roll out large pastry portion on a lightly floured surface to a 3mm-thick disc. Line tin and trim edges. Reserve pastry scraps. Roll out smaller pastry portion on baking paper to a 3mm-thick disc. Use a 3.5cm star cutter to cut out stars in centre of pastry. Reserve stars. Place all pastry in the fridge for 30 minutes.
- Step 3Preheat oven to 200C/180C fan forced. Combine peaches, cherries, caster sugar, arrowroot and mixed spice in a bowl. Spoon into pie shell. Cover with pastry lid. Press edges to seal. Trim edges. Reroll pastry scraps and cut out stars to decorate edges. Brush with egg. Sprinkle with extra sugar. Place on a baking tray. Loosely cover border with foil. Bake for 30 minutes.
- Step 4Reduce the oven to 180C/160C fan forced. Remove the foil. Bake for 45 minutes, until golden. Cool in the tin for 4 hours or overnight. Serve with vanilla custard.
Jaffle maker apple pies
- 1 sheet frozen puff pastry, just thawed
- 225g (1 cup) cooked apple (see note)
- 20g butter, melted
- Cinnamon sugar, to sprinkle
- Thick vanilla custard, to serve
- Step 1Preheat a jaffle maker. Cut the pastry sheet into quarters. Spread the apple onto 2 of the quarters, leaving a 1.5cm border. Top with the remaining pastry quarters.
- Step 2Place in the jaffle maker and close the lid. Cook for 15 minutes or until the pastry is golden (see note).
- Step 3Carefully transfer the jaffles to a wire rack to cool slightly. Brush with melted butter, sprinkle with cinnamon sugar and serve with custard.