We inherited a handtool to make apple pies, because all our Granny Smith apples are ripe at the same time, and making twenty pies by hand with just a knife is a lot of work. The antique hand tool below peels, slices and cores an apple in like ten seconds, amazing. We also press cider and dry apple slices. Grandpa’s secret: I use cookie dough to make apple pies, the flavors are in the crispy crust.

After combining and tinkering with various recipes, I settled on this version. Good flavor and no soggy bottom. Leaving out excess fluid from the apples ensures that you don’t end up with a runny mess. The apples bake up nicely and even retain a very slight bite instead of turning into mush. If you like really soft apples in your pie and a runnier inside, simply add some of the excess apple fluid back into the pie.#Holiday #Thanksgiving #Dessert #American

The standard round shaped apple pie is nice, but I like this allumette shaped one too.I believe, Allumette means matchstick in French.Use a sharp kitchen knife when you are cutting the puff pastry.If you use a kitchen knife which doesn't cut well, the layer will not be nice. Recipe by La Land

I decided to try to make an apple pie using a whole apple. Through trial and error, I came up with this fairly easy recipe.・When cooking the apples, place them in a microwavable container, leaving a little room to move the apples around. Cover them with a lid and plastic wrap, but be very careful removing this when the apples are cooked as the steam will be very hot.・Make sure the apples are thoroughly cooled when you wrap the pie crust around them. You can chill them in the refrigerator if you prefer. Recipe by nyonta

Do you ever get mindblown when you found something out of the norm during your grocery shopping? That's what happened to me. I was actually browsing some frozen puff pastries in the frozen section in a supermarket and found out there is actually a vegan puff pastry. It was like "pppssshhhh" to my head. The most amazing thing is as I scanned thru' the ingredients list, there are no bi-product or chemical, all natural ingredients! Sadly, I didn't snap any photos of the brand cos I was skeptical.Skeptical about how pastry without butter will react during final baking process. As soon as I saw how it puff up with all those beautiful layers, I am convinced. As you should know, I dislike pie/tart crust. Needless to say, I am not a fan of apple pie or tart; it is usually too over the top sweet with extra sweeteners or cream or whatnot and you can't really taste the apples.This is how an apple pastry should be. Simple, elegant and not too sweet without any added extra ingredients. Just allow the caramel, apples and the puff pastry work their magic. I am using a mixture of apples: gala, honeycrisp and granny smith. I am using a 9 inch oven proof skillet. Adjust the ingredients accordingly if you are using a smaller or a bigger skillet. It has to be oven proof. Anyway, I hope you will give this recipe a try.

I love this apple pie! I like my apples pies pretty sweet and cinnamony, but you can add more or less sugar & cinnamon depending on your taste :) This recipe makes 1 pie.

This recipe is based on the tarte tatin recipe I learned during my time in France.I use a Teflon-coated pan with a removable handle. I recommend it since it is both oven-safe and you can flip out the contents easily. The key is to thickly slice the apples and not to let them overcook! It's a great way to enjoy the crisp texture of apples. Recipe by mayumaco

I make this when I want to eat a cake that's easy to make. Since this can be made in a frying pan, I make this apple cake often.Use low heat so that the apples don't burn too much. The point is to lay them out widely and thinly so that they can be cooked easily! Because of that, there isn't very much batter. If the batter just barely covers the apples, it's fine. It tastes so good if you wait just a short time after cooking so that the flavors can blend together, and then eat! For 1 22 cm [8.7 in] frying pan. Recipe by Ro-zuminto

About 20 years ago, I learned from an acquaintance that you can make apple pie without making the filling using raw apples. That was the start of this recipe. If you use raw apples as-is, they exude water, which makes the puff pastry soggy. Thus, after a lot of trial and error, I came to this recipe.The panko absorb the moisture that comes out of the apples. The butter adds richness. I use dried panko. Recipe by chako mama

A personal size apple pie with few ingredients. Quick, sweet, and delicious.

I made this because I received loads of apples.It's ok if the mashed sweet potato is still a little lumpy.The puff pastry is easier to handle if you dust the surface whilst rolling.It's so good if you eat it just out of the oven with vanilla ice cream!!! For 21 cm [8.3 in] pie. Recipe by KaoRi

I layered apples on the bottom of the pan in a tarte tatin style, and added black tea leaves to make a fragrant black tea apple cake; I baked it in a rice cooker. A recipe for apple cake gave me the idea to make this.The sponge cake portion of the cake should rise as shown in the photo. If you cover it with a cloth or plastic wrap while still hot, and gently press down on it, you can control the degree of rising.You can easily make this with 1 apple, but using 2 apples gives it a richer flavor. Recipe by kouyoshi