Old Fashioned Cinnamon Candy Apple Pie Recipes

Steps:

• Preheat oven to 400°. In a large bowl, toss apples with lime juice. Combine sugar, flour, cinnamon and salt; add to apples and toss lightly. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Add filling; 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., Bake until golden brown and apples are tender, 40-45 minutes., For topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans. , Pour over top crust. Bake until bubbly, 3-4 minutes longer. Place on a wire rack. Serve warm.

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.

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.

Steps:

• Pre-heat oven to 425*.
• Peel, core, and thinly slice apples.
• In a small bowl, combine brown sugar, 1/4 cup sugar, cornstarch, cinnamon, and nutmeg.
• add sugar mixture and lemon juice to apples tossing gently to combine.
• mound apple mixture into crust.
• press down gently.
• Fold the edges of the top crust under the bottom crust; crimping edges.
• In a small bowl whisk together egg and cold water; set aside.
• Bake pie for 20 minute
• Reduce oven temp to 375* and bake another 30 minute.
• Brush top of crust with egg mix and bake another 10 minute.

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.

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.

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.