Lindas Apple Pie Recipes

APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

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.

LINDA'S SPAGHETTI PIE

Steps:

• 2 (9-inch) deep dish pie pans.
• Preheat oven to 350.
• Boil spaghetti according to pkg directions. Drain, and set aside.
• Brown the meat, and IF you are using canned or jarred spaghetti sauce, add onion, Italian seasoning, and basil to the beef mixture.
• If you are using your own homemade sauce, it will already have enough spices in it to your taste.
• Add salt and pepper, to taste. Set aside.
• Beat 2 eggs, and mix in with spaghetti.
• Add Parmesan cheese, and mix well. Set aside.
• Spray pie pans with non-stick cooking spray.
• Layer each pie pan, making a well in the middle, with a thin layer of spaghetti on the bottom, and bringing spaghetti up the sides to make a pie crust.
• You may, or may not have spaghetti left over, depending on how big your pie plates are. Set aside.
• Beat 2 eggs, add Ricotta and parsley. Mix well.
• Layer a layer of spaghetti, a layer of ricotta, a layer of meat, and a layer of sauce.
• Cover with Mozzarella cheese.
• Bake for 25-30 mins., or until cheese is bubbly, and all is nice and hot.
• Serve with garlic bread or sticks, and a salad, and you have a delicious meal!

LINDA'S TOLL HOUSE PIE

Steps:

• Preheat oven to 325.
• In a lg. bowl, beat the eggs until foamy.
• Mix in flour, sugar, and brown sugar until well blended.
• Blend in melted butter or margarine.
• Stir in chocolate chips and nuts. Pour filling into pie shell.
• Bake for 1 hour, then remove from oven, and cool for 30 minutes before cutting.

LINDA'S SHEPHERD'S PIE

Steps:

• In a lg. frying pan cook the onion until almost done.
• Add beef and stir, cooking until meat is cooked through.
• Add a sprinkling of salt, pepper, and garlic powder over the top of the mixture.
• Spoon mixture into a 9x13" baking pan.
• Top with the 1 can of whole kernel corn, spreading across the meat mixture, then add the 2 cans of cream style corn.
• Cook and mash the potatoes until smooth.
• Add the mashed potatoes over the top of the casserole.
• Dot with pats of butter all over the top.
• Put in a 350F oven, and bake for 30 minutes or until top is lightly brown.

LINDA'S APPLE PIE

Steps:

• Crust:.
• Mix flour and salt.
• Cut in shortening, using a pastry blender (or pulling 2 table knives through dough in opposite directions), until ingredients are the size of small peas.
• Sprinkle 1 T. of COLD water at a time, tossing with your fingers until all the flour is moistened and the pastry comes off the sides of the bowl. A little more water can be added, if needed.
• Roll pastry into a ball with your hands. Divide in 1/2. Shape into 2 flattened rounds on a lightly floured surface.
• Wrap pastry in plastic wrap, and refrigerate about 1 hours until dough is firm and cold, yet pliable. This allows the Crisco to become slightly firm, which makes a flaky crust.
• Preheat oven to 425.
• Using a floured rolling pin, roll one piece of pastry out a little larger than the 9" pie plate. (I flip the pie plate over and measure 1" larger than pie plate, then cut all the way around to make my bottom crust.)
• Repeat this step for top crust, fold in quarters, and set aside.
• Fold bottom pastry into quarters so it's easier to handle, and place in pie plate. Carefully unfold, and pat down into plate, pressing firmly against bottom and side of pie crust.
• Pie Filling:.
• In a lg. bowl add sugar, flour, cinnamon, nutmeg and salt. Mix well.
• Stir in apples until well mixed.
• Spoon apple mixture into pie crust.
• Cut butter into small pieces, and place pats all over the apples.
• Trim edge of bottom crust 1/2" from the edge of the pie plate.
• Put top crust on top of apples. Trim edge of pie crust to 1" from the edge of the pie plate.
• Tuck top crust under bottom crust all the way around and press lightly as you go to seal edges.
• Flute the edge of the pie all the way around using your pointer finger on your left hand and your thumb and pointer on your right hand to make a zig-zag edge, going all the way around the pie. You do this by putting your left hand on the inside edge of the pie crust and you right hand on the outside edge of the pie crust, and gently pushing your fingers together to shape pie crust, and flute the edge to make it look pretty and to tuck in the crust, so the juice doesn't spill out of the pie.
• Using a sharp knife, cut 1" long slits in the top of your pie for the air to escape while baking.
• Pour a little milk in a small cup or bowl. Dab your fingers into the milk and rub over the top of the pie crust. Don't get it too wet, but make sure you cover the pie crust with milk, so it will get shiny and pretty while baking.
• Place pie on a cookie sheet so if the liquid in the pie spills out, it won't get all over your oven and make a mess.
• Bake 30-35 minutes, then cover the edge of the pie with a 2" strip of aluminum foil, so it doesn't burn while baking.
• Bake 10-15 minutes more, until your pie crust is brown and juices start coming out of the slits of the crust.