Kellys Apple Pie Recipes

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KELLY'S COUNTRY-STYLE FRESH PEAR PIE



Kelly's Country-style Fresh Pear Pie image

I've always felt so un-american not caring for apple pie! I LOVE pears, so one year I decided to come up with a PEAR pie! Here's my recipe, and I must say, it really is good!!! Hope you give it a try. Even if you're an apple pie lover, this is a nice treat from the norm.

Provided by Wildflour

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup light brown sugar or 1/2 cup dark brown sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
2 tablespoons lemon juice
5 cups ripe bosc pears, cored, peeled and thinly sliced (8 pears)
3 tablespoons unsalted butter, cut up
cinnamon or cinnamon sugar
2 (9 inch) deep dish pie shells

Steps:

  • In large bowl, whisk/mix first 6 ingredients. In medium bowl, slice cored, peeled pears into lemon juice, tossing as you go to prevent browning.
  • Stir pears into dry mixture well. Stir in vanilla.
  • Pour into unbaked 9" deepdish pie shell. Dot top with butter.
  • Cover with lattice top, or top of your choice. Tuck top edge under bottom edge, pinch/flute edge all the way around well to seal.
  • Brush top with a little water very lightly, sprinkle top with cinnamon/sugar.
  • Bake in 425º oven for 15 minutes. Reduce heat to 350º, bake 45-50 minutes longer. Watch for any excessive browning on edges, may need to cover them lightly with foil. Serve warm with Butter Pecan ice cream if desired!
  • Makes a large pie, serves 6-8.

KELLY'S APPLE-STRAWBERRY-RHUBARB PIE



Kelly's Apple-Strawberry-Rhubarb Pie image

I thought I had lost my recipe forever, when while packing to move, I FOUND IT!!!!!!! I was THRILLED!!!!! This is a very SWEET pie, gotta warn ya!!! LOL!!! If you prefer a sweet-tart concoction, you'll want to decrease the amount of sugar, but this is the ONLY way I'll even TOUCH rhubarb! Everyone who has tried my pie absolutely loves it, even the ones that SWEAR they won't eat rhubarb!! (This is my very own recipe.) **I once tried making it with frozen rhubarb and it did NOT work! It came out runny, so I do not recommend using anything but fresh rhubarb! (I don't think frozen strawberries would work, either.Just use fresh only.)Hope you enjoy my pie!!! Really good with vanilla ice cream, too! ;)

Provided by Wildflour

Categories     Pie

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 14

1 cup sugar
1 cup light brown sugar
1/3 cup flour, plus
1 tablespoon flour
1 teaspoon cinnamon
3 cups fresh rhubarb, cut lengthwise then sliced into 1/2-inch pieces
3 cups fresh strawberries, halved except the little ones
3 granny smith apples, peeled and grated
1 tablespoon lemon juice, for apples
1 teaspoon vanilla
2 tablespoons butter
pastry for double-crust deep dish pie
milk
sugar

Steps:

  • In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
  • In medium/small bowl, combine rest of sugars, flour, and cinnamon.
  • In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
  • Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
  • Pour mixture into pastry-lined 9" deepdish pie plate.
  • Cut up butter and dot evenly.
  • Cover with second pastry, seal edges well, and flute.
  • Cut slits to vent.
  • Brush top pastry crust with a little milk and sprinkle with sugar.
  • Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
  • ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
  • ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
  • ENJOY! :).

VERLYS' APPLE PIE



Verlys' Apple Pie image

This is my mom's recipe that she's been making for years. She uses a mix of apples that she grows in her apple orchard. It's always a hit!

Provided by Pam Haugo

Categories     Dessert Recipes     Pies     Vintage Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (15 ounce) package pastry for a double-crust 9-inch pie
1 ⅛ teaspoons all-purpose flour
1 ⅛ teaspoons white sugar
5 cups sliced, peeled apples, or to taste
⅔ cup white sugar, or more to taste
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small chunks

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Lay one of the pie crusts into the bottom of a pie pan. Mix 1 1/8 teaspoon and 1 1/8 teaspoon white sugar together in a small bowl and sprinkle over the pastry.
  • Mound the apple slices into the pastry. Mix 2/3 cup sugar, 2 tablespoons flour, and cinnamon together in a bowl; sprinkle over the apples. Dot the apples with chunks of butter. Top with remaining pie crust pastry.
  • Run fingers moistened with water along edge of pie pastry in the pan. Top pie with remaining pie crust pastry and press the two pasties together along the seams to seal. Cut small slits into the top pastry for ventilation.
  • Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until crust is golden brown, about 45 minutes more.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 51 g, Cholesterol 7.6 mg, Fat 19.2 g, Fiber 3.7 g, Protein 3.5 g, SaturatedFat 5.9 g, Sodium 274.3 mg, Sugar 24.5 g

DEEP DISH APPLE PIE



Deep Dish Apple Pie image

Deep dish apple pie features layers and layers of delicious apple slices and a buttery flaky pie crust!

Provided by Sally

Categories     Pie

Time 7h

Number Of Ingredients 9

Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
6-7 large apples, cored, peeled, and sliced into 1/4 inch slices (11-12 cups total)*
1/2 cup (100g) granulated sugar
1/4 cup (31g) all-purpose flour (spoon & leveled)
1 Tablespoon (15ml) lemon juice
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon each: ground allspice & ground nutmeg
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar for sprinkling on crust

Steps:

  • Prepare my pie crust recipe through step 5.
  • In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
  • Preheat oven to 400°F (204°C).
  • On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard the leftover juices in the bottom of the bowl.
  • Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Lattice the pie crust. Crimp or flute the edges to seal.
  • Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
  • Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  • Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

KELLY'S APPLE PIE



Kelly's Apple Pie image

This recipe came from one of my 3rd grade co-teachers, who actually makes apple pies with our students every autumn. The upstairs hallway is scented with cinnamon & baking apples! If using refrigerated pie crusts, take them out of the fridge & unfold them before you start peeling the apples so they will reach room temperature...

Provided by Fran Miller

Categories     Pies

Time 1h10m

Number Of Ingredients 7

6 c peeled & sliced apples
1 Tbsp lemon juice
3/4 c sugar
2 Tbsp flour
1/2 tsp ground cinnamon
1/8 tsp nutmeg
2 unbaked pie crusts

Steps:

  • 1. Put the apples slices in a large bowl and toss with lemon juice. Then add the sugar, flour, and spices. Stir WELL.
  • 2. Put the bottom crust in a pie plate. Add the apple mixture. Put on the top crust and pinch crusts together. Cut 4 slits in the top crust. (OR cut top crust into strips & "basket weave," pinching the crusts together.)
  • 3. Bake at 375 F. for the first 25 minutes with edges covered in foil. Remove the foil, then bake for another 25-30 minutes. Check EARLY.

CLINTON KELLY'S APPLE-CRANBERRY COBBLER



CLINTON KELLY'S APPLE-CRANBERRY COBBLER image

Categories     Fruit     Dessert     Bake     Christmas     Thanksgiving     Apple     Fall

Yield 8 Servings

Number Of Ingredients 17

FILLING
5 Granny Smith apples--peeled & chopped
1 cup cranberries
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. grown nutmeg
2 tsp. cornstarch
Juice of 1 lemon
Generous pinch of salt
8 tbsp. butter
TOPPING
3/4 cup milk
1 cup all-purpose flour
1/2 cup granulated sugar
2 tsp. baking soda
2 pinches of salt

Steps:

  • 1. Preheat oven to 350 degrees (F) 2. In a large bowl, toss together filling ingredients, except butter. In a seperate bowl, whisk the topping ingredients. 3. Add butter to a 9-inch pie dish and place in oven until melted. Remove from the oven and fill with the fruit mixture. Pour topping over the fruit filling. 4. Bake for 1 hour or until juices are bubbling and the cobbler is golden. Tent with foil in the event the cobbler is getting too brown.

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