Grammys Apple Pie Food

GRANNY SMITH APPLE PIE

Steps:

• Gather the ingredients.
• In a large bowl with a wire whisk, stir together the flour and salt. Place this bowl in the refrigerator, along with the measured shortening and measured water. Chill all of these ingredients for at least 1 hour before proceeding.
• Remove the flour mixture and shortening from the refrigerator. Cut the shortening into the flour either using a pastry blender, 2 knives in a scissor fashion, or a food processor.
• Remove the water from the refrigerator and add 1/2 cup to the flour-shortening mixture; process until the mixture forms a ball. If necessary, add up to 2 more tablespoons of water. If too much water is added, add a little flour at a time until a smooth dough results.
• Divide the pie pastry in half, making 2 discs; wrap each in plastic wrap, and place in the refrigerator.
• Flour your work surface and the rolling pin. Have a small bowl of flour on the counter in case more is needed. Just remember, too much flour will make a tough pie crust pastry. Overworking the dough also will make it tough.
• Remove 1 disc of pastry from the fridge. Rolling from the center of the pastry out toward the edges, make a circle 2 inches wider than the pie plate when inverted.
• Roll the dough onto the rolling pin. Unfurl it over the pie plate and pat it into the pan. Trim the edge so it is even with the pie plate rim.
• Gather the ingredients. Preheat the oven to 425 F.
• Place the apple slices in a large bowl. Add the brown sugar, flour, lemon juice, salt, cinnamon, and nutmeg. Stir to coat the apples completely with the brown sugar mixture.
• Pour the apple mixture into the pie shell. Cut the butter into small squares and scatter them over the apples.
• Remove the second disc of dough from the refrigerator and roll it in the same way as the first. Lay it over the apples; the top should have a 3/4-inch overhang. Seal the top crust to the bottom crust by folding the overhanging dough under the edge of the bottom crust. Flute the edges as desired. Cut slits into the top to vent the steam.
• Use a pastry brush to paint the top crust with the milk. Sprinkle the sugar over the top, if desired. Bake the pie for 15 minutes.
• Remove from the oven and cover the outside edge of the crust with foil to prevent it from burning.
• Return to the oven and finish baking the pie for another 25 to 30 minutes or until the crust is golden brown and the juices are bubbling. Test the tenderness of the apples by inserting a slender, sharp knife through the steam hole. If the pie is browning too quickly, loosely cover the top with aluminum foil and bake until done.
• Remove from the oven and allow to cool for at least 20 minutes on a wire rack to serve the pie warm. For the best-looking slices, let the pie cool completely on a wire rack before cutting.
• Top with a scoop of ice cream, if desired, and enjoy.

GRAMMIE'S NO-CRUST APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine apples, cinnamon, nutmeg, white sugar and 1/2 cup baking mix. Stir together the milk and eggs and mix into apple mixture, Pour filling into pie plate and dot with butter.
• To make the Topping: In a large bowl, combine 1 cup baking mix, walnuts, brown sugar and margarine. Mix until crumbly and sprinkle over top of apples.
• Bake in the preheated oven for 60 minutes, or until apples are cooked and topping is golden brown.

GRAMMA MAGGIE'S APPLE PIE

Steps:

• For the filling: mix the sugar, flour, cinnamon, and nutmeg with apples and set aside.
• Preheat the oven to 375 degrees F.
• For the crust: mix the flour and salt with the shortening until crumbly. Add cold water and knead. Roll out 1/2 of the dough and place in an 8-inch pie tin. Cut off extra dough from around the edges. Poke with fork to prevent air bubbles.
• Place the apple mixture in the aluminum on top of the dough. Roll out the other 1/2 of the dough and place on top of the apples. Pinch dough around the edges to seal it. Poke the top of the pie with a fork gently. Sprinkle with sugar. Bake in preheated oven for 50 minutes to 1 hour.

GRAMMIE'S SWEDISH APPLE PIE

Steps:

• Preheat the oven to 350°F. Peel and core the apples. Cut them into 4ths and thinly slice. Place the apple slices into a large bowl.
• Toss the apples in the sugar and cinnamon.
• Grease a 9-inch pie dish with the stick of butter from the crust ingredients.
• Place the apples into the pie dish evenly.
• Place the remaining butter into a large microwave-safe bowl. Microwave in 15-second intervals until the butter is melted. Add the sugar and flour, stir to combine.
• Add the egg and mix it in well.
• Pour the topping on top of the apples and smooth it out.
• Bake for 50-60 minutes until the crust is golden brown and the apples are cooked through and bubbly.
• Let cool for about 30 minutes, slice, and serve with ice cream!

GRAMMY'S APPLE PIE

Steps:

• Roll out bottom crust into pie dish.
• Peel, and cut apples into fine slices. (I use a cheese grater to get them perfect).
• Mix apple slices and sugar.
• Place apple mixture into pie crust.
• Cut the butter into three 1 tbsp slices and distribute in pie.
• Sprinkle generously with cinnamon.
• Add top pie crust.
• Cut four or more slits in top.
• Bake @ 400° for 50 minutes.

GRAMMIE MILLER'S SWEDISH APPLE PIE

Steps:

• Grease a 9x13" glass baking dish, or 2 pie plates.
• Fill dish/plates with apples 2/3 full- (10-12 apples depending on the size).
• Sprinkle 2 T.sugar and 2 teaspoons cinnamon on top of apples.
• (If using pie plates divide this for each one).
• In a small bowl mix remaining ingredients well together, and pour over apples.
• (If using pie plates, place half of this over each plate of apples).
• Bake in preheated 350 oven, for 45 minutes or until brown.
• Serve with whipped cream or French Vanilla ice cream.
• Enjoy!

GRAMMY'S APPLE PIE

Steps:

• Peel & core the apples & cut in half. Arrange most of them around the sides of the crust and in the middle--you'll have at least one left. They can stick up beyond the crust a little (they'll cook down), but not much. You might have to slice off the bottoms and use them to fill in. Sprinkle with the lemon juice. Combime all dry ingredients and pour about 1/3 of them over & around the apples. Cut the remaining apple into slices and fit the slices in between the halves so that you completely cover the crust and the pie is full of apples. I make some little pieces & stick them under the halves, in the core space. Pour the rest of the dry ingredients over & around the apples. Dot all apples with butter or margarine. Put on cookie sheet and bake in pre-heated 425 degree oven for 20 minutes. Turn oven down to 375 degrees, and baste the tops of the apples with the liquid in between them. Bake 20 more minutes at 375, baste again, and bake 20 more minutes. Check that apples are done (soft, not crunchy). Total baking time is an hour or a little more. When apples are done, take the pie out and immediately baste again. Top should look shiny. Cool.

GRANNY SMITH APPLE PIE

Steps:

• Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out crust.
• Put the apples in a large bowl, add the lemon juice, and toss to coat.
• Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples.
• Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust.
• Dot the top with the butter.
• Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
• Make the glaze-mix the warm milk with the sugar.
• Brush the glaze over the top crust.
• Bake for 15 minutes, then lower the oven temperature to 350° and bake another 30-40 minutes, until the crust is golden brown and the fruit is tender.
• Check the pie about halfway through the baking time, and place pie crust shield over pie crust edges (if getting too brown).
• Cool on a wire rack for 1-2 hours before slicing.
• Serve at room temperature or slightly warm.

EMILY'S FAMOUS APPLE PIE

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.

AUNT CAROL'S APPLE PIE

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.

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.

DEEP DISH GRANNY SMITH APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Peel, core, and halve apples. Cut into 1/2-inch slices, then slice into 1/2-inch cubes. Combine sugar, butter, cinnamon, nutmeg, and salt together in a large bowl; add apples and toss to coat evenly. Add flour and toss again to distribute.
• Pour apple mixture into 1 pie crust. Roll out 2nd pie crust, top pie, and pinch crust edges together.
• Place pie on baking sheet and bake in the preheated oven until golden brown, about 45 minutes.