Apple pie recipes? Anyone know a recipe for a quick easy apple pie?

Butter any deep dish baking pan. Peel, core and slice apples directly into pan until half full. Sprinkle brown/white sugar over it and cinnamon if you have it. Add slices of butter. In a bowl smash butter and flour together to make a sticky batter. Add a little sugar and spice. Spread it over the apples. Bake at 350° till golden brown and apples cooked. Eat warm. Good with vanilla icecream or on it's own. Practice until you get the amounts to your liking.

make or buy double crust. peel, core, slice thinly about 4 to 6 apples. Blend in bowl 1/4 cup flour, 1 cup sugar, 2 teaspoons ground cinnamon. Toss apples in flour sugar mixture until well coated then pile into crust. dot with one stick butter chipped up. Put on top crust and seal. Remember to put vent holes in top crust!! Bake in 350 F oven about 45 minutes or until nicely browned. Crust can be brushed with water, slightly whipped egg white or milk then sugar crystals sprinkled over it for decorative touch before baking.

all apple pie is basically made the same. the hard part is cutting the apples and making the pastry.
the easiest would be buy can of apple pie filling, buy a premade crust already in a pan, dump the filling into the crust, add another premade crust on top and bake.

Old Fashioned Apple Pie Recipe
Ingredients:

2 9-inch pie crusts (one for the top crust, one for the bottom crust)
1/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
2 tablespoons butter
6 cups thinly sliced and cored apple

Directions:

1. Preheat oven to 425 degrees F.

2. Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in the apples.

3. Place into pie crust, dot with butter. Cover with top crust, and slit evenly to let steam escape. Seal the top crust to the bottom by pinching the edges together.

3. Cover edge of the crust with a three inch strip of aluminum foil.

4. Bake 40-50 minutes, until crust is brown and juice begins to bubble through top.

Buy a pie crust and some canned apple pie filling. If you want to make it totally from scratch then google "apple pie recipe". There is no such thing as a complicated apple pie recipe unless you consider it complicated to make pastry and cut apples into pieces.

Fried apples, in butter and sugar, taste good with or without a pie crust, imo.

Butter any deep dish baking pan. Peel, core and slice apples directly into pan until half full. Sprinkle brown/white sugar over it and cinnamon if you have it. Add slices of butter. In a bowl smash butter and flour together to make a sticky batter. Add a little sugar and spice. Spread it over the apples. Bake at 350° till golden brown and apples cooked. Eat warm. Good with vanilla icecream or on it's own. Practice until you get the amounts to your liking.

A Google search returned an entire page of easy recipes. try Google first.

INGREDIENTS:
Dough:
2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water

Filling:
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten

Directions:

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.

In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)

Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.

Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

Cook's Note: You may freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.

put apple slices on top of pecan pie? good enough for me