Toms Moms Apple Pie Recipes

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.

Steps:

• In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat., Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup., Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.

Steps:

• Preheat oven to 425 degrees F.
• Wash raisins and set aside. In a large bowl combine the tomatoes, apples, lemon rind, lemon juice, and vinegar.
• In a separate bowl, combine the salt, sugar, flour, cinnamon and ginger and mix well.
• Roll out 1 of the pie crusts to fit a pie plate and place in the plate. Set aside.
• Add dry ingredients into the wet ingredients and stir just until combined. Pour into pie shell. Dot top with butter.
• Add top crust and slit the top of pie. Bake 15 minutes, and reduce the oven temperature to 350 degrees F and bake for another 45 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar.
• Bake until apples are cooked, about 45 to 50 minutes. (You can check the apples with a fork to make sure they are tender). Remove to a rack to cool. Serve warm or at room temperature.

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.

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.

Steps:

• To make filling: In a bowl, mix together sugar, flour, cardamom, nutmeg, cinnamon, butter and applies.
• To make crust: In another bowl, cut shortening into flour with a pastry cutter. Mix in salt and white vinegar, beaten egg and 5 tablespoons cold water; set aside.
• To assemble pie: Divide dough in half. Roll out half the dough into a circle to fit an 8-inch glass pie pan. Strain apple filling (so the filling won't be too wet), then place into pie shell. Roll out other half of dough and place on top of filling. Roll out any leftover dough scraps; use a small leaf-shaped cookie cutter to cut out leaves to decorate pie rim; and place three leaves in center of pie. Brush leaves with the beaten egg white-water mixture. Cut slits in pie crust top to vent. Sprinkle top of pie with cinnamon sugar mixture. Bake for about 45 minutes in a preheated 425°F oven or until juice bubbles through pie slits.