apple pie recipe vodka crust

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By alie

What’s better than some delicious homemade pie? With fall around the corner, apple pies are a must, and we’ve got just the recipe for you. This 2 crust apple pie recipe is sure to impress any dinner guest.

2 Crust Apple Pie Recipe

2 Crust Apple Pie Recipe

Ingredients:

  • 2 store bought pie crusts
  • 8 cups peeled and thinly sliced apples (Granny Smith works great)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 tbsp all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, cut into small pieces

Instructions:

  1. Preheat oven to 375°F. Roll out one pie crust and place it in a 9-inch pie dish.
  2. In a large bowl, mix together the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
  3. Pour the apple mixture into the pie dish, and sprinkle the diced butter on top.
  4. Roll out the second pie crust and cover the apple mixture with it. Use a knife to create a few slits in the top crust to allow the steam to escape.
  5. Place the pie on a baking sheet and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
  6. Let the pie cool for at least 2 hours before serving.

Looking for something a little different? Try this unique take on a classic coconut pie. This chocolate coconut pie with coconut crust is the perfect dessert for any occasion.

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Pie Crust Dinner Ideas – Chocolate Coconut Pie with Coconut Crust

Chocolate Coconut Pie with Coconut Crust

Ingredients:

For the crust:

  • 1 cup sweetened shredded coconut
  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, chilled and cubed

For the filling:

  • 1 1/2 cups heavy cream
  • 8 oz semisweet chocolate, chopped
  • 1 1/4 cups sweetened shredded coconut
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract

Instructions:

For the crust:

  1. Preheat the oven to 350°F.
  2. Mix together the coconut, flour, and powdered sugar in a medium bowl.
  3. Use a pastry cutter or your hands to cut in the cold butter until the mixture is crumbly.
  4. Press the mixture into a 9-inch pie dish, being sure to press it firmly against the sides and bottom.
  5. Bake for 12-15 minutes, or until the crust is lightly golden. Allow it to cool while you prepare the filling.

For the filling:

  1. In a medium saucepan, heat the cream over medium-high heat until it just begins to steam.
  2. Remove the cream from the heat and add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth.
  3. In a separate bowl, whisk together the eggs, sugar, flour, and vanilla until well combined.
  4. Add the chocolate mixture to the egg mixture in a slow, steady stream, whisking constantly until everything is well combined.
  5. Stir in the shredded coconut.
  6. Pour the mixture into the cooled crust and bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
  7. Allow the pie to cool completely before slicing and serving.

Now that you’ve got two delicious new recipes in your arsenal, break out your apron, and get to baking!

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