Moms Apple Pie I Recipes

TOM'S MOM'S APPLE PIE

Steps:

• For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight.
• Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
• Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off.
• For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside.
• Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine.
• Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick.
• Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang.
• Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour.
• For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.)
• Cut the pie into slices and top with the mascarpone whipped cream.

MOM'S APPLE PIE I

Steps:

• Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
• In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
• Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
• Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

MOM'S APPLE PIE

Steps:

• Preheat oven to 400 °F.
• In a food processor combine the 2 1/2 cups flour, salt, 1 teaspoon sugar and pulse. Add in 2 sticks cubed, cold butter and slowly gradually add the ice water. Pulse until dough just comes together. Don't overwork the dough or it will make a tough crust.
• Remove the dough from processor. Cut into two equal sections. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Chill for 1 hour. (can be frozen for future use)
• In a small mixing bowl bowl, combine cinnamon, nutmeg, 1 1/4 cups sugar and 2 tablespoons flour, set aside. In a large mixing bowl, add the peeled and sliced apples. Sprinkle spice and flour mixture over apples. Toss to coat.
• Remove one chilled disc of dough from the refrigerator and roll out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, cutting off any excess.
• Pour apple mixture into pie pan and add your 2 tablespoons sliced butter to the top of the mixture. Remove second dough disk from refrigerator and roll out large enough to fit the top of your pie with an overhang. Place pie dough on top of apple mixture and crimp edges to seal. With a knife, add four slits to your piecrust. Lightly brush egg wash onto top of dough. Sprinkle liberally with cinnamon sugar.
• Place onto a baking tray into preheated oven for approximately 50 minutes or until golden brown and bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.

MOMS APPLE PIE

Steps:

• 1. Preheat oven to 400 degree.
• 2. Prepare crust if making homemade. If using store bought, place bottom crust into pie plate.
• 3. Prepare apples. Peel and slice apples about 1/4 inch thick, place in a medium bowl; add flour, sugars, cinnamon, lemon juice, mix and set aside. (taste after they start making juice). I leave these set for about 15 - 20 minutes, then stir again and taste. If the juice is too sour, add some more sugar. It should be somewhat tart.
• 4. Place the bottom crust in pie plate, having some overhang, spoon the apples and juice in. I heap mine; they will cook down, so make sure you have your dish heaped, but not running over. Top with pieces of butter.
• 5. Now, carefully top the apples with the other crust. Fold top crust under the edge of the bottom crust. Use a fork or fingers to pinch the crusts together.
• 6. I brush the top with milk, sprinkle with sugar, and cut several slits to vent.
• 7. Bake at 400 degree F. for 15 minutes; I cover the crust with foil to keep from getting too brown. Make sure you place foil under the pie as it the juices may leak out. Reduce heat to 350 degree F. and bake for another 50 to 55 minutes. I take a thin knife and slide it through one of the venting holes to make sure apples are tender. I made one deep dish and one regular 9 in. pie. You may need to bake a deep dish a few minutes longer, obviously there are more apples to cook.
• 8. Let cool on cooling rack. Cover and refrigerate pie till ready to serve. Cover left over pie and refrigerate.

MOM'S APPLE PIE II

Steps:

• Preheat oven to 425 degrees F (230 degrees C).
• In a large bowl, mix white flour, whole wheat flour, baking powder and salt. Stir in oil and milk all at once with a fork. When mixture forms a ball, divide into 2 pieces. Roll out, one half at a time between two pieces of waxed paper. Line a 9 inch pie pan with one half.
• In a large bowl, combine apples, lemon juice, sugar and cinnamon. Mix well and pour into pie crust; dot with butter. Cover with top crust. Seal and crimp edges, and cut slits in the top for steam to escape.
• Bake in the preheated oven for 10 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake for another 30 minutes or until apples are soft.

MOM'S BEST APPLE PIE

Steps:

• Peel, core, and pare apples.
• Mix all dry ingredients.
• Spread 1/3 of apples, followed by 1/3 of sugar mixture into the bottom of prepared unbaked 9in pie crust, repeat twice.
• Top with pats of butter, and cover with top pie crust. Cut star shape (an X) into center of crust, slightly pull back dough.
• Mix cream with vanilla, pour slowly into opening of crust.
• Place on cookie sheet, and bake at 400 for 50 minutes, or until crust is golden brown and juices are bubbling.

MOM'S FROM SCRATCH APPLE PIE RECIPE

Steps:

• Place a cookie sheet into a cold oven. Then preheat the oven and cookie sheet to 425°.
• Spray a 9" pie plate very lightly with cooking spray.
• Peel, core, and slice the apples. Slice them slightly bigger than 1/4" thick.
• Place the apple slices into a large bowl and toss with the lemon juice.
• Grab one pie crust from the fridge. If using homemade pie dough, lightly dust your work surface with flour and roll out the dough until it's big enough to fit into the pie plate, about 1/4" thick.
• Gently lift and press your pie dough into the pie plate. There will be spots where the crust will hang over the edge of the plate and that's ok, we'll trim it later.
• Pour 1/2 the apples into the pie crust.
• Sprinkle apples with 2 tablespoons of your cinnamon sugar mixture and dot with 1 tablespoon of the softened butter.
• Next, sprinkle 1 tablespoon of flour over the top. Make sure it's evenly distributed.
• Repeat with the remaining apples, cinnamon sugar, butter, and flour.
• It will look like too many apples, but that's ok. The top crust will keep them in place and they'll cook down while baking.
• Pop the bottom crust with the apples back in the fridge. We're trying to keep the pie dough as cold as possible.
• Roll out your second disc of dough (if using homemade dough) large enough to cover the top of the pie plate and the apples.
• Grab your pie plate from the fridge and gently drape the top crust over your apples and bottom crust.
• Trim off any excess overhang around the outside edge of the pie plate. Do not discard.
• Pinch the edges together to seal the top and bottom crusts and use the excess dough trimmings to fill in any thin spots. At this point, you can make a decorative edge!
• Slice holes or slits in the top crust for ventilation.
• Pop the pie back in the fridge or freezer for 20-30 minutes to firm up the pie dough-this helps keeps the crust from melting in the oven and helps to keep the shape of your decorative edge!
• When the pie dough has firmed up, remove your pie from the fridge and place it on the hot cookie sheet in the oven.
• Bake at 425° for 20 minutes. Then reduce the heat to 375° and bake for another 40-45 minutes until the crust is a golden brown and the apples are tender and bubbling.
• You can test for apple doneness by sticking a thin knife or toothpick in one of the ventilation holes. If there's resistance, allow the apples to cook a few minutes longer.
• Once done baking, allow the pie to cool for a couple of hours before serving.

MOM'S APPLE PIE I

Steps:

• Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
• In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
• Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
• Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.