15 Impressive Apple Pies & Tarts
You might be surprised how many different ways you can make an apple pie, I sure was! This week’s Recipe Hit List features my top picks that I’ve collected from around the net, some simple and easy (just the way we love it)–others are seriously impressive. Enjoy!
Note: Descriptions below are quotes from the sources
- Mama’s: This is actually quite easy. The most difficult and time consuming part is simply peeling and “chipping” the apples. In no time at all you will be wowing folks with your apple pie. That is all that I ask, don’t say you got this recipe off of a blog or website or make any other excuses when someone compliments it (although feel free to send them to my site!). When (not if, but when) someone tells you how divine your pie is, I want you to smile graciously and say “thank you”. This is now your apple pie recipe. From Southern Plate.
- Deep Dish: This is apple pie like you had on grandma’s table. The real deal. Piled high in a deep dish, wrapped up in your own homemade pie crust. Old-fashioned. No weird stuff. Just wildly delicious, perfectly simple apple pie. From Chickens In The Road.
- More Crust Less Filling: This pie is all about the crust. There’s a slim layer of apple filling, providing just the right amount of tart sweetness, but the star is definitely the crust. And it should be! Unlike most crusts that I’ve made, this one incorporates cream cheese and bakes up to be, well, crusty, and flaky and delicious. (Actually, I baked up all of the crust scraps and ate those first. I think honestly, I could happily just cut all the dough into cookies and eat them with no filling at all.) Found at Open Mouth Insert Cookie.
- Apple Cup Pies: What’s a cup pie, you ask? Think cute-as-a-button, little miniature single-serve pies, baked in a cupcake pan! The main character in Pushing Daisies is a pie-maker, and his girlfriend convinces him to add “cup pies baked with honey” to his menu. Besides the fact that I have a serious weakness for any “miniature” single-serve dessert, cup pies are for people who love the pie crust (like me) — there’s a slightly higher crust to filling ratio than regular pies. I was envisioning an exact replica of a full-size pie, with a fluted crust and decorative slits cut to let the steam escape included. From Eggs on Sunday.
- Minis: These freeze well (unbaked) – then you can just pull out a little pie (or 3) per person and bake. Make them for breakfast…and your family will smell them baking, jump out of bed and come running into the kitchen and plow you over onto the kitchen floor (out of joy and love of course). You can make these a couple of different ways: Mini Apple Pies, or Apple Pie Pockets…depending on what works best for you. From Heavenly Homemakers.
- Sour Cream: This pie is the greatest. It’s buttery, it’s cinnamon-y, it’s crusty, it’s creamy, and of course it’s apple-y. It’s easy, it’s fast, it smells amazing, and I don’t know that I’ve ever served it without having it receiving curtsies or salutes. It just happens. From Posie Gets Cozy.
- Deep-Dish Sour Cream with Cardamom Streusel: This is an extra-deep pie, formed in a springform pan. The sides of the apple pie are more than 2 inches deep, so there’s plenty of filling. The crunchy, buttery brown-sugar crumb on top is lightly accented with cardamom and lemon and is the perfect foil to the lush, rich, sour cream and apple filling. When you slice a big wedge, it’s picture-perfect; guests will think this came from a fancy bakery. From Leite’s Culinaria.
- Caramel Walnut: A regular apple pie tarted up for the holiday season. I mixed roasted walnuts with the apple filling, added a layer of caramel on the bottom crust, and a drizzle of caramel over the top. From Modern Domestic.
- Chocolate: Now this isn’t a real authentic Appeltaart (as we call it here) either, not like the ones my grandmother and mom used to make. It’s an Appeltaart with a Kayotic twist. As always; my cakes/cookies are not overly sweet, so feel free to up the sugar a nudge! From Kayotic Kitchen.
- Fried: Instead of dried apples, I used fresh tart apples for the filling. The biscuit dough is an adaptation of my Great Aunt Claribel’s recipe. From Food On The Food.
- Pushing Daisies’ Apple-Gruyere Pie: the Gruyère is a stroke of genius. Imagine a perfectly flaky, tender pie crust flavored with the salty piquancy of Gruyère, like a cross between a pie crust and a gougère. Unlike the cheddar traditionally used in pie crusts, Gruyère doesn’t turn oily and leathery when melted and cooled, but instead takes the texture of the surrounding flour. The crust holds between your teeth for just a moment, then shatters delicately into the juicy apple filling. And those apples! So juicy and fresh, they tasted like they had been picked that morning. From The Rice And Spice Cupboard.
- With Brown Sugar Streusel Topping: Everything was pretty easy to put together, and the pie was really good. I know I’ll be using this recipe again and don’t feel the need to search for a better one. I’m no expert on pie crusts, as I’ve only made a handful of them, but this one wasn’t annoying to work with and was really tasty. The crust was kind of soft and very buttery but definitely solid enough to hold everything together. From Eat Me, Delicious.
- German: This has to be just about the simplest recipe for a German apple pie I have ever seen. There’s no fuss, nothing picky or finicky, just a good-solid recipe that tastes far better than you would expect for the ingredients used. In my opinion this is true perfection. Found at Cooking By The Seat Of My Pants.
- Candy Apple: The graham cracker crust and whipped cream topping recall summery pies, like key lime and lemon icebox, while the caramel, pecans, and sliced apples simmered with brown sugar and cinnamon usher in the fall. And the cream cheese layer? Well, that’s just the genius of MiMi Hodge, who created this pie and won Good Morning America’s national pie contest. Found at Ezra Pound Cake.
- Rustic Tart: Being short on time made me think of this recipe. It is really easy and so delicious. And even though it is rustic, it is still a very beautiful dessert. From Sprinkle Bakes.
Bonus: Here’s a canning recipe for apple pie filling, includes other fruit fillings as well.
And here’s my favorite apple crisp recipe, it may not a pie but it’s still a delicious treat!
4 to 5 medium apples
3/4 cup quick-cooking oatmeal
3/4 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/2 cup butter
- Topping: Combine oatmeal, sugar, flour, cinnamon. Cut in butter. Lightly mix until topping is crumbly.
- Filling: Pare apples and slice. Arrange slices in a lightly greased 8″ dish (or deep pie plate). To grease the pan, just drizzle a small spoon of vegetable oil in the pan and swirl it until the inside is coated lightly.
- Final Step: Sprinkle the topping over top then bake at 350°F for 35 to 40 minutes (apples should be cooked).
- Serve warm with a small scoop of vanilla ice cream on top.