Best 11 Moms Apple Pie Ii Recipes

APPLE PIE II

Steps:

• Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.
• Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).
• Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
• Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape.
• Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes.

MOM'S APPLE PIE

Steps:

• Preheat oven to 400 °F.
• In a food processor combine the 2 1/2 cups flour, salt, 1 teaspoon sugar and pulse. Add in 2 sticks cubed, cold butter and slowly gradually add the ice water. Pulse until dough just comes together. Don't overwork the dough or it will make a tough crust.
• Remove the dough from processor. Cut into two equal sections. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Chill for 1 hour. (can be frozen for future use)
• In a small mixing bowl bowl, combine cinnamon, nutmeg, 1 1/4 cups sugar and 2 tablespoons flour, set aside. In a large mixing bowl, add the peeled and sliced apples. Sprinkle spice and flour mixture over apples. Toss to coat.
• Remove one chilled disc of dough from the refrigerator and roll out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, cutting off any excess.
• Pour apple mixture into pie pan and add your 2 tablespoons sliced butter to the top of the mixture. Remove second dough disk from refrigerator and roll out large enough to fit the top of your pie with an overhang. Place pie dough on top of apple mixture and crimp edges to seal. With a knife, add four slits to your piecrust. Lightly brush egg wash onto top of dough. Sprinkle liberally with cinnamon sugar.
• Place onto a baking tray into preheated oven for approximately 50 minutes or until golden brown and bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.

MOMS APPLE PIE (MAKES 2)

Steps:

• 1. Peel, core and slice apples. Pieces should be nickel to quarter size, no thicker then 1/4 inch.
• 2. In a bowl mix, dry pudding mix, cornstarch, flour, cinnamon and 3/8 cup sugar.
• 3. Pour dry mix over apples and mix until evenly distributed.
• 4. Divide apples and fill shells. Mound up so apples are 2-3 inches above rim of pan. (Depending on the apple size you may have some left over)
• 5. Put 2 teaspoons butter on top of apples in three or four pieces.
• 6. Loosen the remaining crusts and invert pans on top of the pies. Work slowly so you don't tear the crust. Flute edges with fingers. (If you want to decorate as shown, use the crust you cut off after you flute edges. Since I usually make these in the fall I put acorns, pumpkins, grape vines and leaves on them.)(See Picture.)
• 7. Cut 3-4 slits in crust. (1 inch each)
• 8. Mix the egg white and the two tablespoons of water. Brush entire crust with egg white mixture.
• 9. Sprinkle each crust with 1 Tablespoon of sugar.
• 10. Bake in 375 degree oven for 40 to 45 minutes. Pie will be golden. Enjoy.

MOM'S MAPLE-APPLE PIE

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.

MOM'S APPLE PIE I

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.

MOM'S HARVEST APPLE PIE

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.

TOM'S MOM'S APPLE PIE

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.

MOMS APPLE PIE

Steps:

• 1. Preheat oven to 400 degree.
• 2. Prepare crust if making homemade. If using store bought, place bottom crust into pie plate.
• 3. Prepare apples. Peel and slice apples about 1/4 inch thick, place in a medium bowl; add flour, sugars, cinnamon, lemon juice, mix and set aside. (taste after they start making juice). I leave these set for about 15 - 20 minutes, then stir again and taste. If the juice is too sour, add some more sugar. It should be somewhat tart.
• 4. Place the bottom crust in pie plate, having some overhang, spoon the apples and juice in. I heap mine; they will cook down, so make sure you have your dish heaped, but not running over. Top with pieces of butter.
• 5. Now, carefully top the apples with the other crust. Fold top crust under the edge of the bottom crust. Use a fork or fingers to pinch the crusts together.
• 6. I brush the top with milk, sprinkle with sugar, and cut several slits to vent.
• 7. Bake at 400 degree F. for 15 minutes; I cover the crust with foil to keep from getting too brown. Make sure you place foil under the pie as it the juices may leak out. Reduce heat to 350 degree F. and bake for another 50 to 55 minutes. I take a thin knife and slide it through one of the venting holes to make sure apples are tender. I made one deep dish and one regular 9 in. pie. You may need to bake a deep dish a few minutes longer, obviously there are more apples to cook.
• 8. Let cool on cooling rack. Cover and refrigerate pie till ready to serve. Cover left over pie and refrigerate.

MOM'S FLAT APPLE PIE

Steps:

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

MOM'S CRANBERRY APPLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
• Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.

MOM'S BEST APPLE PIE

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.