MARY ELLEN'S FAMOUS EASY HOMEMADE APPLE PIE
Best served warm with real whipped cream (never use the gross tubs of "Cool Whip"!) or homemade vanilla ice cream, of course!
Provided by Mary Ellen via Kelly the Kitchen Kop
Number Of Ingredients 14
Steps:
- Mix flour, sugar, salt, cinnamon and nutmeg together, then stir the apples in and toss everything around well. Set aside until your bottom crust is ready.
- Make your crust... Blend flour and shortening together. Place vinegar, egg and salt into a 1 cup measure, and fill it the rest of the way with water. Mix it with the flour and shortening until it's all stirred in and not too sticky.
- Separate the dough equally into 4 pieces. Using a rolling pin, roll out two separate crusts at a time onto a floured surface until each one is a little bigger than your pie pan. Roll the crust carefully over the rolling pin, carry over to your ungreased pie pan, and then unroll, being careful not to let it rip. (If it does, just smush it back together.)
- Pour the filling over the top and place 5 thick pats of butter around the top of the filling. Moisten the edges with a little milk, so your top crust will stick to the bottom.
- Move your second crust onto the filling, pinch the edges together and tuck the crust under all around the edges. Don't forget to make two slits in the top so it doesn't explode in your oven.
- It doesn't have to look perfect, but it will taste that way!
- Do the same for your 2nd pie.
- Bake at 400* until golden (or a lower temp if your oven runs hot like mine does), start checking it after 40-50 minutes or so. If the edges start to get too brown, cover them with one of these -- I love those things!
- Once it's out of the oven, you'll want to let it cool so the filling sets up a bit, otherwise it'll be runny. After it sets out a bit then it's just right and so tasty!
KELLY'S COUNTRY-STYLE FRESH PEAR PIE
I've always felt so un-american not caring for apple pie! I LOVE pears, so one year I decided to come up with a PEAR pie! Here's my recipe, and I must say, it really is good!!! Hope you give it a try. Even if you're an apple pie lover, this is a nice treat from the norm.
Provided by Wildflour
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, whisk/mix first 6 ingredients. In medium bowl, slice cored, peeled pears into lemon juice, tossing as you go to prevent browning.
- Stir pears into dry mixture well. Stir in vanilla.
- Pour into unbaked 9" deepdish pie shell. Dot top with butter.
- Cover with lattice top, or top of your choice. Tuck top edge under bottom edge, pinch/flute edge all the way around well to seal.
- Brush top with a little water very lightly, sprinkle top with cinnamon/sugar.
- Bake in 425º oven for 15 minutes. Reduce heat to 350º, bake 45-50 minutes longer. Watch for any excessive browning on edges, may need to cover them lightly with foil. Serve warm with Butter Pecan ice cream if desired!
- Makes a large pie, serves 6-8.
CANADIAN APPLE PIE
An apple pie with the sweet delight of maple syrup. Try it with maple walnut ice cream. Yum!
Provided by maplegal
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
- Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
- Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
- Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 382 calories, Carbohydrate 56.2 g, Cholesterol 48.9 mg, Fat 16.4 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 319.9 mg, Sugar 28.1 g
KELLY'S APPLE-STRAWBERRY-RHUBARB PIE
I thought I had lost my recipe forever, when while packing to move, I FOUND IT!!!!!!! I was THRILLED!!!!! This is a very SWEET pie, gotta warn ya!!! LOL!!! If you prefer a sweet-tart concoction, you'll want to decrease the amount of sugar, but this is the ONLY way I'll even TOUCH rhubarb! Everyone who has tried my pie absolutely loves it, even the ones that SWEAR they won't eat rhubarb!! (This is my very own recipe.) **I once tried making it with frozen rhubarb and it did NOT work! It came out runny, so I do not recommend using anything but fresh rhubarb! (I don't think frozen strawberries would work, either.Just use fresh only.)Hope you enjoy my pie!!! Really good with vanilla ice cream, too! ;)
Provided by Wildflour
Categories Pie
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
- In medium/small bowl, combine rest of sugars, flour, and cinnamon.
- In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
- Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
- Pour mixture into pastry-lined 9" deepdish pie plate.
- Cut up butter and dot evenly.
- Cover with second pastry, seal edges well, and flute.
- Cut slits to vent.
- Brush top pastry crust with a little milk and sprinkle with sugar.
- Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
- ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
- ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
- ENJOY! :).
KENDRA'S APPLE PIE
Steps:
- Preheat oven to 425 degrees F.
- Place bottom crust in large deep-dish pie pan. Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits for steam. Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.
KELLY'S APPLE PORK CHOPS WITH STUFFING
This is my fiance's FAVORITE, well one of them at least! EASY to make and to DIE for! Pork chops baked over apple pie filling topped with stuffing?? OH YEAH, it's good stuff maynard!
Provided by Wildflour
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Make stuffing according to pkg directions, fold in 1 Tbl. apple pie filling and cheddar, set aside.
- Pour rest apple pie filling onto bottom of 13x9 pan (greased.)
- In hot skillet, lightly brown pork chops (seasoned with seasoning salt and pepper) on both sides.
- Place pork chops on top of apples.
- Top each with a mound of stuffing.
- (I loosely pack it a little to make it look nice, making a round ball of it.).
- Sprinkle lightly with a little coarse ground pepper.
- Cover and bake at 350• for 40-45 minutes.
- Uncover and bake 10 minutes longer.
- (*Porkchops ARE done when just barely light pink in center and juices run clear.)**When serving, make sure you scoop with a large spatula, getting underneath the chop to get all the pie filling underneath.
- Hope I explained that right.
MISS HATTIE'S APPLE PIE
A deep-dish double crust apple pie using Granny Smith apples. Tart and tasty.
Provided by lenoirlady
Categories Apple Pie
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- Shred the apples into a large bowl. Stir in sugar, cinnamon, cloves and nutmeg. Mix well and place in bottom crust. Dot the top with 3 tablespoons butter.
- On a cutting board, place rolled out (or packaged) pie crust. With a leaf or apple cookie cutter, cut shapes from the pie crust. Position the cutouts all over the top of the pie, leaving small spaces between cutouts for the vent holes.
- Bake in the preheated oven for 30 minutes. Remove pie from oven and brush with 3 tablespoons melted butter. Return to oven and bake an additional 15 minutes, or until golden brown. Place a piece of aluminum foil under the pan in case it boils over.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 72.1 g, Cholesterol 22.9 mg, Fat 23.8 g, Fiber 6.1 g, Protein 3.5 g, SaturatedFat 9.3 g, Sodium 298.3 mg, Sugar 46.5 g
AUNT CAROL'S APPLE PIE
Everyone in the family has something that they're the best at making. I make the best cookies, my sister, Carol, makes the best pies in the whole world!...no competition in our family! This recipe includes an ingredient called free-flowing brown sugar. This is a non-clumping or caking version of ordinary brown sugar. It has a lower moisture content then the traditional one, which makes it free flowing much like granulated sugar. It is available at most specialty supermarket. If it is not available in your part of the world, use regular brown sugar and make sure it is broken up, free of clumps. Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples.
Provided by Jo Ann Taylor
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.
- Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
- Preheat oven to 450 degrees F (230 degrees C).
- Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so the steam can escape.
- Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.
Nutrition Facts : Calories 492 calories, Carbohydrate 81 g, Cholesterol 7.6 mg, Fat 18.3 g, Fiber 5.5 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 257 mg, Sugar 50.7 g
EMILY'S FAMOUS APPLE PIE
This is the easiest apple pie in the world to make. I like to use fresh Granny Smith apples. For special occasions I make a lattice top for this all-American treat!
Provided by HBIC
Categories Desserts Pies Apple Pie Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl stir together the sugar, flour, cinnamon and cloves.
- Place one of the pie shells into a 10 inch pie pan. Put 1/2 of the sliced apples into the shell and sprinkle half of the sugar mixture over them. Top with the remaining apples and the remaining sugar mixture.
- Cover apples with the top crust. Press edges with the tines of a fork to seal and poke holes in the top with a knife. Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 47.2 g, Fat 12 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 3 g, Sodium 188.4 mg, Sugar 24.8 g
KELLY'S RICH AND CREAMY KEY LIME PIE
My DH say's that mine is the best Key Lime Pie he's ever had! I was SO HAPPY!! He used to live in Florida, and said it tastes just like the pie you get down there. (I was very proud and relieved to hear that! I was really nervous to make him one!) Hope you give my recipe a try. It's a wonderful, easy and no-fail recipe!
Provided by Wildflour
Categories Pie
Time 1h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325º.
- In medium bowl, gently whisk eggs.
- Slowly whisk in sweetened condensed milk.
- Slowly whisk in key lime juice.
- *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
- Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
- The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.
- Let cool. Pie will set up perfectly as it cools.
- Refrigerate at least 4-6 hours or overnight.
- Pie gets even better the next day! :).
- Serve with whipped cream topping.
- Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
- VERY rich and creamy!
- ***You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).
- The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
- *If preferred, you can also bake this pie in a 9" deep dish pastry crust.
Nutrition Facts : Calories 518.6, Fat 19.5, SaturatedFat 8.2, Cholesterol 158.2, Sodium 312.1, Carbohydrate 77.5, Fiber 0.6, Sugar 66.6, Protein 11.1
KELLY'S PUMPKIN PIE
This is my own recipe that I'm very proud to share. (I was gonna call it "Better than Libbys Pumpkin Pie" , but was afraid Libbys might get mad, LOL!) But....pssst!...it really is! Enjoy!
Provided by Wildflour
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix sugar, salt and spices in small bowl.
- In large bowl, beat eggs, stir in pumpkin, stir in spice mixture.
- Slowly stir in evaporated milk.
- (I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.
- Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.
- Pie is done when very center jiggles a little, like jello.
- And knife inserted about midway comes out clean.
- Cool for about 2 hours before serving.
- Pie will set up completely as it cools.
- *You can also make 2 (9") shallow pies out of this if desired.
- Bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.
- * I have tried both pumpkin puree and solid pack pumpkin, the solid pack kind works MUCH better. DO NOT sub the puree.
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