Old Fashioned Cinnamon Candy Apple Pie Recipes

OLD-FASHIONED APPLE PIE

Steps:

• Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
• In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
• Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

GRANDMA'S OLD FASHIONED APPLE PIE

Steps:

• For the Pie Crust
• Mix together flour, 1 1/2 tsp. sugar and 1 tsp. salt.
• Using pastry blender, blend together chilled butter, lard and flour until crumbly (pea size chunks).
• Start by blending 4 tablespoons of ice cold water into the flour/butter/lard mixture.
• Add more water a tablespoon at a time until mixed and dough sticks together when pressed. Don't make too wet, just enough water to have dough come together.
• DO not overmix or your pie crust will be tough.
• Divide in half, cover with plastic wrap and chill for 30 minutes.
• While dough is chilling, in large bowl toss together apple slices, white and brown sugar, tapioca and cinnamon.
• Roll out pie dough to make two crusts that cover pie plate with about an inch excess.
• Place one in bottom of pie plate.
• Pile high with apple mix, cover with other pie crust, seal edges, cut slits for venting.
• Sprinkle top with white sugar and cinnamon.
• Bake 350 for about 1 - 11/2 hours until top is golden brown. Cover edge with a pie shield or foil if edge starts to brown too much while baking.

CINNAMON-SUGAR APPLE PIE

Steps:

• In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

OLD-FASHIONED CINNAMON CANDY APPLE PIE

Steps:

• Cut lard into flour and salt, mix with enough ice water to hold together.
• Roll out half of dough and line an 8 or 9" pie pan. Roll another circle for top with other half.
• In large mixing bowl, stir together filling ingredients except apples and candies.
• Fold in apples well.
• Turn into pastry-lined pan and dot with butter.
• Sprinkle with 2 Tbl. cinnamon candies.
• Cover with top crust and seal edges.
• Cut slits in top, brush with milk.
• Sprinkle with a little sugar.
• Bake about 1 hour at 350 degrees.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

DEPRESSION ERA APPLE CANDY PIE

Steps:

• Fill a medium sized casserole three - quarters full of peeled, cored, and sliced apples.
• Add the lemon juice.
• In a separate bowl, mix the flour, sugar, cinnamon, butter, and nuts.
• Blend until mixture looks crumbly.
• Sprinkle on top of the apples. Do not stir.
• Bake in a 350 degree oven about forty- five minutes.
• Turn oven to 450 degrees and allow it to brown quickly.
• It can be served hot or cold.
• If you like, you may pour cream on top.

APPLE PIE BY GRANDMA OPLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

CANDY APPLE PIE

Steps:

• Preheat oven to 400 degrees Prepare crust for a double crust pie.
• Set aside.
• In a large bowl combine all ingredients for filling.
• Blend well and pour into pie shell.
• Dot with butter cubes and top with remaining pie crust.
• Cut three of four steam vents on top of pie.
• Bake in a 400 degree oven for 45 minutes.
• Pie Topping Put butter, brown sugar and cream in small pot and bring to a boil, remove and add pecans.
• Then pour over pie crust and return pie to oven for 5 minutes, until bubbly.
• This pie is wonderful served with sharp cheddar cheese or French vanilla bean ice cream.