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Easy Apple Pie Recipes |
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Apples - The Taste of Variety By Mrs. Hudson Here is a collection of apple pie recipes including: GRANDMOM'S APPLE PIE APPLE CUSTARD PIE -1 APPLE CUSTARD PIE -2 APPLE CUSTARD PIE -3 APPLE PIE -1 APPLE PIE -2 DEEP DISH APPLE AND CRANBERRY PIE IRISH APPLE PIE MOCK APPLE PIE For more apple pie recipes and 89 additional Apple Recipes go to Apples - The Taste of Variety | Free Apple RecipesThe List of Apple Pie Recipes5 to 6 cooking apples - Rome Apples a good choice 3/4 cup sugar 3 tablespoons corn starch 2 tablespoons lemon juice or 1 tablespoon vinegar 3 tablespoons cinnamon 1/4 teaspoon nutmeg 3 tablespoons butter dash of salt 2 pie crust (top and bottom) Peel and slice apples. Add lemon juice and toss. Sprinkle some of sugar and cinnamon in bottom of crust. Add 1 tablespoon of corn starch. Put half of apple slices in crust. Add half of sugar, cinnamon, nutmeg and 1 tablespoon corn starch. Repeat layering of apples, sugar, cinnamon, nutmeg and cornstarch. Apples will pile high in pie crust. Dot with butter. Top apples with second crust. Seal crust. Cut vents in top. Bake 50 to 60 minutes or until done. Yield: 8 servings. APPLE CUSTARD PIE -1. Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs well beaten, two tablespoonfuls of fine sugar, one of melted butter, the grated rind and half the juice of one lemon, half a wine-glass of brandy and one teacupful of milk; mix all well and pour into a deep plate lined with paste or pie dough; put a strip of the paste around the edge of the dish and bake thirty minutes. APPLE CUSTARD PIE -2. Three cupfuls of milk, four eggs and one cupful of sugar, two cupfuls of thick stewed apples, strained through a colander. Beat the whites and yolks of the eggs lightly and mix the yolks well with the apples, flavoring with nutmeg. Then beat into this the milk and, lastly, the whites. Let the crust partly bake before turning in this filling. To be baked with only the one crust, like all custard pies. APPLE CUSTARD PIE -3. Peel sour apples and stew until soft, and not much water left in them; then rub through a colander; beat three eggs for each pie to be baked and put in at the rate of one cupful of butter and one of sugar for three pies; season with nutmeg. APPLE PIE -1 1-1/2 cups flour 1-1/2 teaspoons Baking Powder 1/2-teaspoon salt 1/3 cup shortening Cold water 4 apples or 1 quart sliced apples 4 tablespoons sugar 1-tablespoon butter Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough cold water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar and dot with small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together. Trim off extra paste. Prick top of crust with fork or knife and bake in moderate oven 30 minutes. Sprinkle with powdered sugar and serve hot. APPLE PIE -2 2 medium-sized cooking apples, sugar and cinnamon or lemon peel to taste. Some paste for short crust. Pare, core, and cut up the apples, and fill a small pie-dish with them; add sugar and cinnamon to taste, and a little water. Cover with paste, and bake in a fairly quick oven until brown, then let cook gently for another 1/4 hour in a cooler part of the oven. DEEP DISH APPLE AND CRANBERRY PIE 4 large peeled, cored, and sliced apples 2 1/2 cups fresh or frozen cranberries 3/4 cup sugar 1/4 cup all purpose flour 1 teaspoon apple pie spice 1 prepared pie crust Instructions: 1. Stir all ingredients together in a medium sized mixing bowl and place in a 10-inch deep dish pie pan. 2. Place one pie crust on top of the fruits. Cut 3 or 4 slits to allow the steam to escape. 3. Bake at 375 degrees for about an hour. IRISH APPLE PIE. Pare and take out the cores of the apples, cutting each apple into four or eight pieces, according to their size. Lay them neatly in a baking dish, seasoning them with brown sugar and any spice, such as pounded cloves and cinnamon, or grated lemon peel. A little quince marmalade gives a fine flavor to the pie. Add a little water and cover with puff paste. Bake for an hour. MOCK APPLE PIE. Crush finely with a rolling pin, one large Boston cracker; put it into a bowl and pour upon it one teacupful of cold water; add one teacupful of fine white sugar, the juice and pulp of one lemon, half a lemon rind grated and a little nutmeg; line the pie-plate with half puff paste, pour in the mixture, cover with the paste and bake half an hour. Simple Pie Crust2 c Flour1 ts Salt 1/2 c Unsalted butter 2 tb Lard 5 tb Ice water Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes. Apples - The Taste of Variety | Free Apple Recipes
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