Moms Sheet Apple Pie Food

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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

MOM'S FLAT APPLE PIE



Mom's Flat Apple Pie image

This is a great pie for a picinic or potluck. You can pick it up and eat it with your hands. No gooey, drippy mess, but super moist!! The picture that I posted is one of the pictures of the pie my "little" brother made. He is such a great cook as well.

Provided by Jen Frame

Categories     Pies

Time 1h10m

Number Of Ingredients 12

3 3/4 c flour
3/4 tsp salt
1 1/2 c shortening
1 egg yolk plus enough milk to make 1 cup of liquid
2-3 handfuls of cornflakes
10 granny smith apples sliced and cored
butter
1 c sugar
1 tsp cinnamon
1 egg
1 tsp sugar
2/3 c powered sugar and a few drops of vanilla and milk

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 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

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.

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

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 APPLE PIE



Mom's Apple Pie image

One of the best applie pies I have ever tasted. This recipe appeared in our local paper following a apple pie contest at the San Jose Fairmont Hotel. It is from the winner, Diane King.

Provided by SharleneW

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup sugar
3 tablespoons flour
1/4 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces
6 cups peeled diced apples (preferably Pippin, but Granny Smith can be substituted)
1 1/4 cups shortening
3 cups flour
1 teaspoon salt
1 teaspoon white vinegar
1 egg, beaten
5 tablespoons cold water
1 egg white, beaten with a little water
1 tablespoon cinnamon, mixed with
1 tablespoon sugar

Steps:

  • To make filling: In a bowl, mix together sugar, flour, cardamom, nutmeg, cinnamon, butter and applies.
  • To make crust: In another bowl, cut shortening into flour with a pastry cutter. Mix in salt and white vinegar, beaten egg and 5 tablespoons cold water; set aside.
  • To assemble pie: Divide dough in half. Roll out half the dough into a circle to fit an 8-inch glass pie pan. Strain apple filling (so the filling won't be too wet), then place into pie shell. Roll out other half of dough and place on top of filling. Roll out any leftover dough scraps; use a small leaf-shaped cookie cutter to cut out leaves to decorate pie rim; and place three leaves in center of pie. Brush leaves with the beaten egg white-water mixture. Cut slits in pie crust top to vent. Sprinkle top of pie with cinnamon sugar mixture. Bake for about 45 minutes in a preheated 425°F oven or until juice bubbles through pie slits.

Nutrition Facts : Calories 874.8, Fat 48.3, SaturatedFat 13.6, Cholesterol 45.4, Sodium 438.9, Carbohydrate 104.7, Fiber 5.6, Sugar 48.8, Protein 8.9

SHEET CAKE APPLE PIE



Sheet Cake Apple Pie image

What a great way to make dessert for a house full of people. Its so much easier then making mutliple pies and tastes just as great. I got this recipe from my girlfrient who had us all over for coffee on afternoon. She served this and I fell in love with it.

Provided by mommyoffour

Categories     Pie

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 16

2 1/2 cups flour
1 teaspoon salt
1 cup Crisco
1 egg yolk
3/4 cup milk
7 cups apples, sliced thin
1 1/2 cups sugar
2 teaspoons flour
1 teaspoon lemon juice
1 teaspoon cinnamon
1 pinch salt
1/4 cup oleo
1 egg white
1 1/2 cups powdered sugar
3 tablespoons soft oleo
milk, as needed til desired consistency

Steps:

  • Mix first 5 ingredients as you would for a pie crust.
  • Chill for 30 minutes.
  • Use 1/2 of your dough.
  • Roll out and place on cookie sheet.
  • For filling: Mix apples, sugar, flour, lemon juice, cinnamon and salt.
  • Put on crust; dot with oleo.
  • Roll remaining dough for top; perforate.
  • Beat egg white with fork; brush top.
  • Bake at 350 for 35 - 40 minutes.
  • After removing from oven, while still hot, glaze with 1 1/2 cups powdered sugar, 3 T. soft oleo and milk.

Nutrition Facts : Calories 515.4, Fat 25, SaturatedFat 7, Cholesterol 17.9, Sodium 298.4, Carbohydrate 71.2, Fiber 2.6, Sugar 47.4, Protein 4

COOKIE SHEET APPLE PIE



Cookie Sheet Apple Pie image

I belong to several volunteer service groups, and this dessert has been a real time-saver when there's a large crowd to be fed. It serves more than an ordinary pie with about the same amount of effort. -Bertha Jeffries, Great Falls, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 13

6 cups all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-1/2 cups shortening
6 large egg yolks
3/4 cup plus 4-1/2 teaspoons water
3 tablespoons lemon juice
8 cups sliced peeled tart apples
1-1/2 cups sugar
1 cup crushed cornflakes
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg white, lightly beaten

Steps:

  • In a large bowl, combine the flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Whisk the egg yolks, water and lemon juice; gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes. , Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit the bottom and sides of a greased 15x10x1-in. baking pan. Arrange apples over crust. Combine the sugar, cornflakes, cinnamon and nutmeg; sprinkle over apples., Roll out remaining dough to fit top of pie; place over apples. Seal edges; cut slits in top. Brush with egg white. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until golden brown.

Nutrition Facts : Calories 382 calories, Fat 16g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 245mg sodium, Carbohydrate 54g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.

MAIDA HEATTER'S FREE-FORM APPLE PIE



Maida Heatter's Free-Form Apple Pie image

This is a delicious apple pie that's a little different from the usual apple pie. Raisins, walnuts, and apricot preserves make this little number very tasty. I think the recipe came from BHG or LHJ.

Provided by AmyZoe

Categories     Pie

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter, cut up
3 -4 tablespoons ice water
1/4 cup butter
3/4 cup sugar
1 tablespoon cognac or 1 tablespoon water
3 -3 1/2 lbs granny smith apples (peeled, cored, and cut into 8ths)
1/3 cup raisins
1/2 cup toasted walnuts, coarsely chopped
1/2 cup apricot preserves

Steps:

  • Combine flour, sugar, and salt in a bowl.
  • Cut in butter until mixture resembles coarse crumbs.
  • Add water and toss with a fork until pastry holds together.
  • Shape pastry into a ball and flatten into a disk.
  • Wrap and refrigerate 1 hour.
  • Melt butter in a 12" skillet over medium heat.
  • Increase heat to high and add sugar and brandy.
  • Stir in apples and cover and cook 3 minutes, stirring apples twice.
  • Uncover and add raisins and cook apples, stirring until tender and liquid evaporates, about 6 minutes more.
  • Cool apples completely.
  • Stir in nuts.
  • Heat oven to 425.
  • Meanwhile, on a lightly floured surface, roll out pastry into a 14 inch circle.
  • Transfer pastry to a large cookie sheet.
  • Arrange apples on pastry, leaving a 2 to 2 1/2 inch border around the edge.
  • Fold edge of pastry over apples.
  • The pie shell should be about 9 inches in diameter.
  • Bake 15 minutes.
  • Reduce oven temperature to 400 and bake 30 minutes, until crust is golden brown.
  • Melt preserves through a sieve into a cup.
  • Drizzle over filling.
  • Cool on cookie sheet.
  • Transfer to serving platter when cool.

Nutrition Facts : Calories 699.7, Fat 30.2, SaturatedFat 15.3, Cholesterol 61, Sodium 372.1, Carbohydrate 107.3, Fiber 7.3, Sugar 65.7, Protein 6

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.

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