TOM'S MOM'S APPLE PIE
Provided by Valerie Bertinelli
Categories dessert
Time 4h55m
Yield 6 to 8 servings
Number Of Ingredients 20
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 BEST APPLE PIE
Just the way Mom always made it. She passed it on to me, and now I'm passing it on to you. I usually cheat and use ready made crusts, I never use the salt, and I add more pie seasoning and vanilla just as personal preference.
Provided by serabear
Categories Pie
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 610.1, Fat 29.6, SaturatedFat 10.9, Cholesterol 28.9, Sodium 410, Carbohydrate 84.6, Fiber 5.9, Sugar 49.8, Protein 4.6
FLAT APPLE PIE
This was handed down from my Mother in-law. I like it since I don't like to make pies. It's always a hit and freezes well for lunches.
Provided by Susang
Categories Pie
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the flour and salt; cut in the shortening.
- Separate the egg yolk from the egg white. Set the egg white aside to glaze the top crust.
- Put the egg yolk in a measuring cup; add milk to make 2/3 cup; beat slightly.
- Add the milk/egg mixture to the flour mixture all at once.
- Mix together until it holds together.
- Gather into a ball and separate into 2 equal portions.
- Roll out the first half to fit into a jelly roll pan or a large cookie sheet.
- Sprinkle 2 or 3 handfuls of crushed cereal on top of the crust. I just use my hands to crush the cereal.
- Mix the apples with the sugar and spread on top of the cereal.
- Sprinkle the apples with cinnamon and dot with butter.
- Roll out the second crust. Gently place over the top of the apples.
- Whisk the reserved egg white until frothy; brush the top crust with it.
- Cut small uniform slits on the top crust.
- Bake at 375 degrees Fahrenheit for 45 minutes.
- Glaze lightly with a powdered sugar glaze while still warm if desired.
Nutrition Facts : Calories 364.1, Fat 17.9, SaturatedFat 4.5, Cholesterol 17.6, Sodium 104.2, Carbohydrate 49.3, Fiber 2.9, Sugar 26.3, Protein 3.5
MOM'S APPLE PIE I
My Mom makes the best Apple Pie I have ever tasted. Now I would like to share her secret with you. Serve with vanilla ice cream if you wish.
Provided by Rita Wittwer
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 55.3 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 291.7 mg, Sugar 29.6 g
FLAT APPLE PIE WITH PERFECT PIE CRUST
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 2 pies
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
- With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.
- If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.
- Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
- Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.
- Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
- Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!
- Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
- Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl.
Nutrition Facts : Calories 371 calorie, Fat 22.5 grams, SaturatedFat 10.5 grams, Cholesterol 46 milligrams, Sodium 191 milligrams, Carbohydrate 40 grams, Fiber 2 grams, Protein 3 grams, Sugar 19 grams
MOM'S APPLE PIE II
Mom's apple pie is your standard for all other apple pies! It is a typical New England recipe that tastes the best in the fall when the apples are at their prime.
Provided by DENISEMACGREGOR
Categories Desserts Pies Apple Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 464.4 calories, Carbohydrate 62.4 g, Cholesterol 4.7 mg, Fat 22.9 g, Fiber 5.7 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 185.5 mg, Sugar 22.9 g
MOM'S APPLE PIE
Steps:
- Crust:
- Combine flour and salt in large bowl; cut in butter and shortening. Mix.
- Combine cold water, egg and vinegar in small bowl. Add egg mixture to flour mixture; mix, with fork, just until flour is moistened.
- Divide dough in half; shape each half into a ball. Slightly flatten; wrap each ball of dough in plastic food wrap. Refrigerate at least 1 hour or two.
- For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
- For 2-crust pie, roll out remaining ball of dough on lightly floured surface to 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust.
- Filling
- Core and slice apples. Mix together sugar, 2 Tbsp. of flour, cinnamon, brown sugar, nutmeg, 1 Tbsp. of butter, and lemon juice. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
- Bake for 375°F for 50 minutes or until filling is bubbling. Let sit for 4 hours. Serve at room temperature.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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