Welcome to Apple Trees, this site is fanatical about anything to do with apples and apple trees. Our fanaticism started when we planted our dwarf apple tree in our small back garden. Gradually, this became an obsession and to cut a long story short, we bought some land and started our own orchard.

To say our apple trees are our passion would be an understatement. We will be gradually adding lots of photos and apple trees articles, including growing apple tree guides, guide on dwarf apples trees, apple recipes, apple tree growing and much more!

You will be able to buy apple trees here also! Apple trees for sale around the UK will be listed, as will review guides and how to buy apple trees.

6 Responses to “Hey, Does Anyone Know A Fantastic And Special Apple Pie Recipe?”Apple trees

1. popcorn7
   February 26th, 2010 - 8:54 pm

   I am going to tell you what I tell everyone the most important thning you need to be a great chef is to use love when cooking. If you don’t put love into it the food will taste like.. you know where I’m going with this. I use to go to los maples as a kid and there was a old lady that ran a old bake shop. this is her recipe. the only thing is that she would serve it with apple ice cream which made the pie the best I have ever had. If you can find some serve it with the pie if not use her fav. kind.
   Crust:
   6 oz. butter
   1 3/4 C. flour
   1/4 C. sugar
   1 t. cinnamon
   1/2 t. salt
   1/4 C. ice water
   Add flour, sugar, cinnamon and salt together. Cut in butter with a pastry cutter. Add water and mix together until pastry forms a ball. Wrap in plastic wrap and let rest 15 minutes. Roll dough out into a circle and place dough in a 9 inch pie pan. Crimp edges.
   Filling:
   8 McIntosh apples peeled and sliced
   1 2/3 C. sour cream
   1 C. sugar
   1/3 C. flour
   2 eggs lightly beaten
   2 t. vanilla
   1/2 t. salt
   Mix together sour cream, sugar, flour, eggs, vanilla and salt. Add apples and mix well. Pour filling into pie crust.
   Bake 10 minutes at 400°F. Turn oven down to 350°F. and bake about 40 minutes until filling is puffy and golden. Add topping and bake another 15 minutes.
   Topping:
   1 C. walnuts
   1/2 C. flour
   1/3 C. brown sugar
   1 t. cinnamon
   1/4 t. salt
   2 oz. butter
   Mix flour, butter, cinnamon, brown sugar and salt together. Add nuts. Mixture will be crumbly. Spoon on top of pie.
   Let pie cool thoroughly before slicing.

   APPLE TREES
   Hey, Does Anyone Know A Fantastic And Special Apple Pie Recipe?
2. sunflowe
   February 26th, 2010 - 11:34 pm

   Pre-Baked Apple Pie
   Crust (you can also use 2 refrigerated pie crusts)
   2 1/2 cups all-purpose flour
   4 tsp. sugar
   1/4 tsp. salt
   14 Tbsp. (1 stick & 6 Tbsp.) cold butter, cubed
   1 large egg, lightly beaten with 2 Tbsp. cold water
   Filling
   2 Tbsp. freshly squeezed lemon juice
   3 lbs baking apples
   2/3 cup sugar, plus more for sprinkling on top
   1/4 cup unsalted butter
   1/4 tsp. cinnamon
   1/2 tsp. nutmeg
   1 large egg, lightly beaten
   The Crust
   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.
   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˚ 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.

   APPLE TREES
   Hey, Does Anyone Know A Fantastic And Special Apple Pie Recipe?
3. siLLy-mE
   February 27th, 2010 - 12:30 am

   DUTCH APPLE PIE
   1 1/2 c. flour
   1/2 tsp. salt
   1/2 c. shortening
   4-5 tbsp. water, cold
   PIE:
   7 apples, peeled, cored and sliced thin
   1/2 c. sugar
   3/4 tsp. cinnamon
   TOPPING:
   1/3 c. sugar
   3/4 c. flour
   6 tbsp. butter
   To make crust: mix flour and salt. Cut in shortening. Sprinkle with water and toss with a fork until the dough balls up. Turn onto floured surface. Sprinkle with flour; roll with rolling pin to fit 9 inch pie plate. Flute edges.
   Mix sugar and cinnamon with apples, pour into pie plate.
   Cut butter into flour and sugar. Sprinkle over apples. Pat with a spoon. Bake at 400 degrees for 35-40 minutes.
   Golden Delicious apples are especially nice. But use the apple you most prefer.

   APPLE TREES
   Hey, Does Anyone Know A Fantastic And Special Apple Pie Recipe?
4. sharon x
   February 27th, 2010 - 2:21 am

   maybe you should try apple crumble, just as good, maybe even nicer.
   APPLE CRUMBKE
   Pre-Heat oven to 190 degrees
   peel, core and chop up 3-5 apples (depending on how many people you are making it for.
   for the topping
   50 g margerine
   100 g flour
   50 g caster sugar
   rub in margerine to flour and add in caster sugar
   Put apple pieces into casserole dish and sprinkle over some sugar (any kind except brown and icing sugar)
   top with topping. cook for 30 mins

   APPLE TREES
   Hey, Does Anyone Know A Fantastic And Special Apple Pie Recipe?
5. Bunny
   February 27th, 2010 - 7:01 am

   Hey just go to bbc.co.uk/food and ask them they are great.

   APPLE TREES
   Hey, Does Anyone Know A Fantastic And Special Apple Pie Recipe?
6. mim
   February 27th, 2010 - 7:09 am

   Preparation time less than 30 mins
   Cooking time 10 to 30 mins
   Ingredients
   For the pastry:
   255g/9oz plain flour
   pinch of salt
   140g/5oz hard margarine or butter
   6 tsp cold water
   For the filling:
   3 large Bramley cooking apples, chopped, stewed and cooled
   sugar, to taste
   caster sugar, to serve
   Method
   1. Preheat the oven to 200C/400F/Gas 6.
   2. Sieve the flour and salt into a bowl.
   3. Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
   4. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling.
   5. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium plate. Trim the edges with a knife using the edge of the plate as your guide.
   6. Cover the pastry with the stewed apples and sprinkle with sugar to taste.
   7. Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top.
   8. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide.
   9. Flute the edges with a pinching action using your fingers and thumb.
   10. Prick the surface of the pastry lightly before placing the pie in the oven. Cook for 20-30 minutes.
   11. When the pie is cooked it should move slightly on the plate when gently shaken.
   12. Slide on to a serving plate, dust with caster sugar and serve.
   INGREDIENTS
   The ingredients below will make a medium sized apple crumble, enough for four people.
   Ingredients Imperial Metric
   3 medium cooking apples -
   -
   Granulated sugar 6 ounces (6 oz) 180 grams
   Butter or cooking margarine *** 4 ounces (4 oz) 120 grams
   Self-raising flour 4 ounces (4 oz) 120 grams
   The picture above shows Flora margarine which is fine for spreading. But from experience after taking the picture I’ve discovered that butter or a cooking margarine, such as Stork, gives a much more ‘crumbly’ crumble.
   OPTIONAL INGREDIENTS
   3/4 teaspoon cinnamon
   1/2 cup rolled oats or Corn Flakes (most breakfast cereals will do)
   COOKING EQUIPMENT
   1 Medium-sized oven-proof dish
   Scales
   Fork
   Notes for the Cook!
   When apples are peeled and especially when sliced, their attractive white flesh will very quickly turn a ‘not-so-attractive’ brownish color. This makes absolutely no difference to the taste, but ‘looks’ are important. The method described below therefore leaves the peeling and cutting of the apples to the last minute.
   There is one ‘trick’ described at the end to make the crumble surface look really brown and nice, but please do keep an eye on the timing. A brown crumbly topping looks absolutely delicious, but a black and burnt top is not so good.
   Method
   Turn your oven on now so that it’s pre-heated ready to cook later on! Heat settings are 180C / 350F / Gas Mark 5.
   Now, make the ‘crumble’ mixture. I’ve tried this with my hands, an electric blender and a fork. I think a fork is best but the experts prefer hands!
   Mix the butter / margarine with the flour in a dry bowl using a fork until you have a texture like breadcrumbs. It’s not important that every single bit is like breadcrumbs, but try and get most of it like that. This will take about three minutes. If you are adding the optional ingredients of oatmeal or Corn Flakes, do it now. Mix it all in well.
   Add 4 (not all the 6) ounces of sugar to the mixture and mix it all together with the fork. This will tend to make the mixture even more like breadcrumbs. That’s your crumble mixture made and ready.
   Peel the apples and cut each one into four parts. Cut out the core from each of the sections (see picture on the left).
   Slice the apple quarters – no need to slice them too thinly, about six slices per quarter section of apple will do just fine.
   Put the apple slices into the casserole dish. If you are adding the optional cinnamon, do it now. Make sure it is sprinkled evenly throughout the apples. Sprinkle the remaining 2 ounces of sugar evenly over the apples.
   Now, evenly spread the ‘crumble’ mixture over the sugared apples (see picture on the right).
   Put this into the middle of your pre-heated oven at 180C / 350F / Gas Mark 5 for 40 minutes.
   One trick you can use now is to put the apple crumble under a hot grill for about 30 to 45 seconds to ‘brown’ the crumble topping. Keep a good eye on it though because 30 seconds too much can result in a very black crumble topping! When the crumble is cooked, leave it to cool for at least 15 minutes.
   Beware, apple crumble can stay really hot for an hour or so.
   Serve hot or cold with ice cream, cream or custard.
   If there is any apple crumble left over, cover the dish with tin foil and it will keep in the fridge for a couple of days.

   APPLE TREES
   Hey, Does Anyone Know A Fantastic And Special Apple Pie Recipe?