Moms Apple Pie I Recipes

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 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:

• Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
• Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
• Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
• Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

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:

• 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.

Steps:

• For crust, mix dry ingredients and Crisco until it resembles small peas.
• Add beaten egg and milk.
• Roll out with flour 2 crusts (top and bottom) to fit a large cookie sheet.
• Combine all filling ingredients.
• Lay bottom crust in cookie sheet do not press down, and pour filling over crust.
• Dot pie with margarine (approximately 1/4 cup).
• Lay top crust over all. Cut edges to fit and do not crimp edges.
• Brush top crust with egg white mixed with 1/4 cup milk. Do not make steam slits.
• Bake at 350 degrees Fahrenheit.

Steps:

• In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and pulse until coarse, pea-size crumbs appear, about 10 seconds. With the machine running, add vinegar and ¼ cup ice-cold water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disk with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight. Do ahead: Dough can also be frozen for up to 3 months; thaw before using. Editor's note: This recipe was originally published in November 2014 as Our Favorite Pie Dough. Head this way for all of our best pie recipes →

Steps:

• Beat one egg and brush into the bottom and sides of the graham cracker pie crust. Cook the pie crust for 5 minutes in the oven at 375 degrees.
• After removing the pie crust from the oven, combine all filling ingredients and spoon into the crust.
• Mix all topping ingredients with a pastry cutter until blended well and crumbly. Top filled pie with topping and bake for 50 minutes at 375 degrees.
• You can use either a regular pastry pie crust, or a graham cracker crust. I use a graham cracker crust because it gives the pie a sweeter, more flavorful taste. I always use a store bought graham cracker crust only because it's faster than making one, however, if you have a great homemade graham cracker crust recipe, the pie will present prettier in a nice pie dish. I usually buy the 9 ounce graham cracker crust. It's a little larger (and will usually be labeled with "2 extra servings" on the package) because by the time you get your topping on the pie it's pretty full.
• If you would prefer to make this recipe gluten free, use a gluten free flour mixture in the filling and the topping mixes. For the crust substitute with either a gluten free pastry, or a gluten free graham cracker crust, or simply bake without the crust in a pan and top with some vanilla ice cream (Edy's Grand French Vanilla is gluten free).
• Yum! Enjoy.

Steps:

• Mix ingredients for crust (which are the first 4 ingredients on the list).
• Roll out half of the dough to fit a cookie sheet.
• Sprinkle with Corn Flakes.
• Place sliced apples on top of Corn Flakes.
• Mix sugar and cinnamon and sprinkle on top of apples. Dot with butter.
• Add top crust to cover.
• Beat egg white and sugar and brush on top of pie. Cut a few slits in the top of the pie crust.
• Bake at 425 degrees F for 25-30 mintues.
• Mix powered sugar, vanilla and enough milk to make a thin frosting. Drizzle over hot pie.