Grandma Veras Apple Pie Recipes

Steps:

• Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
• Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes at 425°F (220°C). Reduce the temperature to 350°F (175°C), and continue baking for 35-45 minutes.
• Note: you might want to set a baking sheet under the pie to catch any drips.

Steps:

• Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 14-inch circle. Line a 9-inch pie plate with the pastry, trim away the excess and crimp the edge.
• Roll out the rest of the pastry to 1/4-inch thickness. Cut the pastry into 1/2-inch strips. On a piece of parchment paper or waxed paper weave the strips of pastry into a lattice that will cover the top of a 9-inch pie plate with 1-inch of overhang. Refrigerate the pie shell and lattice for at least 30 minutes.
• Meanwhile, cut the apple quarters into 1/4-inch thick slices. Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt. Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash. Arrange the apples in the pie shell and dab the top with pieces of cold butter. Slide the lattice top over the apples. Press the pastry of the lattice firmly on the crimped edge to seal the 2 together. Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes.
• Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
• With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.

Steps:

• Cut up enough apples to fill pie shell.
• Put 1/2 cup sugar and 1/2 tsp.
• cinnamon directly on apples in pie shell.
• Cut 1 stick margarine into flour and remaining 1/2 cup sugar.
• Place/scatter crumble mixture onto of pie.
• Bake at 350 for 30 minutes, then at 425 for 10 minutes.
• (Depending on type of apples you are using, it may take more baking time.).

Steps:

• Crust Preparation: Preheat oven to 400 degrees F.
• Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Divide dough into 2 pieces and place 1 piece of dough in plastic warp. Press down to form a disk. This will make rolling out easier after chilling. Lightly spray a deep 9-inch pie pan with cooking spray. Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge. Lightly brush sides and bottom of crust with egg wash. Chill in refrigerator for 10 minutes before filling. Makes pastry for 9-inch double-crust pie.
• Preheat oven to 425 degrees F.
• Filling Preparation: Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Toss with the lemon juice in a bowl. In a separate bowl combine sugars, flour, cinnamon, nutmeg, and allspice, pour over the apples and toss to coat. Whisk together egg and bourbon. Fold into apple mixture. Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry. Cut slits in pastry to allow steam to escape. Lightly brush egg wash around edge of pie. Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge. Bake pie at 425 degrees F for 40 minutes, or until top is golden brown and juices are bubbling up. Remove from oven and sprinkle with vanilla sugar, if desired. Cool on wire rack.

Steps:

• Preheat oven to 425°F (220°C).
• Process the apple slices.
• Melt the butter in a large Dutch oven. Stir in cornstarch to form a paste.
• Add the apple juice, white sugar and brown sugar, and bring to a boil.
• Reduce temperature and let simmer. When very bubbly and slightly thickened, remove from heat and add the vanilla and spices. Dump the apple slices into the syrup and stir thoroughly to coat.
• Place the bottom crust in your pan.
• Fill with apples, mounded slightly and packed well.
• Gently spoon the caramel-coated apples, minus the syrup, into the crust. Then pour most of the syrup evenly over the apples, reserving enough to brush over the top crust.
• Cover with a lattice work of crust. Pour or brush the sugar and butter liquid over the crust.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C).
• Continue baking for 35 to 45 minutes, until apples are soft and crust is a light golden brown.

Steps:

• Combine everything but the apples and lemon juice.
• Cook until thick and bubbly.
• Add 3 tbs lemon juice.
• Pack apple slices tightly into quart jars and cover with syrup.
• Cold pack for 20 minutes to preserve or give to friends to use up within 2 weeks.

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 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 of 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.