Moms Apple Pie I Recipes

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MOM'S SPECIAL APPLE PIE



Mom's Special Apple Pie image

Deliciously sweet apples are mounded in a flaky crust and topped with an irresistible nutty streusel. It is homemade goodness at its very best in Mom's Special Apple Pie!

Provided by Maegan - The BakerMama

Categories     Dessert

Time 1h35m

Yield 12

Number Of Ingredients 20

1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup plus 2 tablespoons butter
1/4 cup water
8 McIntosh apples, peeled, cored and sliced
1/2 cup all-purpose flour
1 cup sugar
1/2 teaspoon salt
1-2/3 cups sour cream
2 teaspoons vanilla
1 egg
1 cup walnuts, chopped
1/3 cup sugar
1 tablespoon cinnamon
1/2 cup butter, softened
1/2 cup all-purpose flour
1/3 cup brown sugar
pinch of salt

Steps:

  • Crust: Combine flour, sugar, cinnamon, and salt. Cut in butter using a pastry blender or two forks. Add water and toss with fork until evenly moistened. Form into a ball and place on a lightly floured surface. Roll the dough to about a 1/4-inch thickness and place in a 10-inch pie plate. Cut off any excess dough and pinch around the edges. Set aside.
  • Filling: Preheat oven to 450°F. In a large bowl, combine apples, sour cream, sugar, flour, egg, vanilla, and salt. Mix well. Spoon into piecrust. Bake 10 minutes. Reduce oven to 350°F and continue to bake for 40 minutes or until filling is golden and slightly puffed.
  • Streusel: Meanwhile, combine nuts, flour, sugars, cinnamon, and salt in a medium bowl. Mix very well. Cut in butter until mixture is crumbly. Spoon over top of pie and bake 15 minutes longer at 350°F.

MOM'S APPLE PIE I



Mom's Apple Pie I image

My Mom makes the best Apple Pie I have ever tasted. Now I would like to share her secret with you. Serve with vanilla ice cream if you wish.

Provided by Rita Wittwer

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
¾ cup white sugar
2 tablespoons all-purpose flour
⅛ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 tart apples - peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey

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.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 55.3 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 291.7 mg, Sugar 29.6 g

TOM'S MOM'S APPLE PIE



Tom's Mom's Apple Pie image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h55m

Yield 6 to 8 servings

Number Of Ingredients 20

3 cups sifted all-purpose flour, plus extra for bench flour
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup cold lard (about 4 ounces), broken up into small pieces
2 teaspoons apple cider vinegar
1/3 cup cold water
1/4 cup light brown sugar
1/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
5 Granny Smith apples (about 1 3/4 pounds), peeled and cut into 1/4-inch slices
1 tablespoon fresh orange juice
2 tablespoons unsalted butter, cut into 1/4-inch pieces
8 ounces cold mascarpone
3/4 cup cold heavy cream
1/4 cup confectioners' sugar

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.

MOM'S MAPLE-APPLE PIE



Mom's Maple-Apple Pie image

Mom's apple pie might be a cliché, but others have tried and failed to rival my mom's recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

1 cup sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 medium tart apples (about 2-1/4 pounds), peeled and thinly sliced
1 tablespoon lemon juice
1 (14.1 ounces) refrigerated pie pastry
2 tablespoons butter
3 tablespoons maple syrup, divided
Warm maple syrup, optional

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.

Nutrition Facts : Calories 438 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 295mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 2g protein.

MOM'S APPLE PIE II



Mom's Apple Pie II image

Mom's apple pie is your standard for all other apple pies! It is a typical New England recipe that tastes the best in the fall when the apples are at their prime.

Provided by DENISEMACGREGOR

Categories     Desserts     Pies     Apple Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 cups all-purpose flour
1 cup whole wheat flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup vegetable oil
3 fluid ounces milk
6 cups apples - peeled, cored and chopped
1 lemon, juiced
½ cup white sugar
1 teaspoon ground cinnamon
1 tablespoon butter

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.

Nutrition Facts : Calories 464.4 calories, Carbohydrate 62.4 g, Cholesterol 4.7 mg, Fat 22.9 g, Fiber 5.7 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 185.5 mg, Sugar 22.9 g

MOM'S BEST APPLE PIE



Mom's Best Apple Pie image

Just the way Mom always made it. She passed it on to me, and now I'm passing it on to you. I usually cheat and use ready made crusts, I never use the salt, and I add more pie seasoning and vanilla just as personal preference.

Provided by serabear

Categories     Pie

Time 1h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

2 -2 1/2 lbs granny smith apples
3/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons flour
1 teaspoon apple pie spice
1/8 teaspoon salt
3 tablespoons butter, cut into thin pats
1/4 cup heavy cream or 1/4 cup milk
1 teaspoon vanilla
2 prepared pie crusts

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.

Nutrition Facts : Calories 610.1, Fat 29.6, SaturatedFat 10.9, Cholesterol 28.9, Sodium 410, Carbohydrate 84.6, Fiber 5.9, Sugar 49.8, Protein 4.6

MOM'S HARVEST APPLE PIE



Mom's Harvest Apple Pie image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

3 large Granny Smith apples, peeled, cored, and sliced
1 orange, zested
1 cup fresh cranberries
1/3 cup raisins
1/4 cup walnuts, chopped
1/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, enough for top and bottom (from your own favorite recipe)
1/4 cup half-and-half
Sugar, for sprinkling

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.

MOMS SHEET APPLE PIE



Moms Sheet Apple Pie image

I love this pie!!!!!! The best apple pie I've ever had. It keeps well and is huge. Great for a crowd, especially a summer bbq! You can also make it, freeze it, and bake it later!!!!!

Provided by startnover

Categories     Dessert

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 12

2 1/2 cups flour
1 teaspoon salt
2 tablespoons sugar
1 egg yolk
2/3 cup milk
1 cup Crisco
14 cups sliced apples
2 cups sugar
3 tablespoons tapioca
1 dash salt
1 teaspoon lemon juice
1 1/2 teaspoons cinnamon

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.

Nutrition Facts : Calories 471.8, Fat 18.4, SaturatedFat 5.7, Cholesterol 17.6, Sodium 215.9, Carbohydrate 76.1, Fiber 4, Sugar 48.9, Protein 3.7

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