Perfect Apple Pie (Mom’s Recipe)

My mom baked this apple pie many times using the apples she grew in her backyard.

Maple-Apple Pie

 

Ingredients

6-8 Tart Apples, pared, cored, and thinly sliced (6 cups)

1 Cup Sugar

2 Tbsp Flour

1 tsp Ground Cinnamon

Dash Ground Nutmeg

Pastry for 2 crust 9-inch pie

2 Tbsp Butter

Directions

If apples lack tartness, sprinkle with about 1 tablespoon of lemon juice.  Combine sugar, flour, spices and dash salt; mix with apples.

Line 9-inch pie plate with pastry.  Fill with apple mixture; dot with butter.  Adjust top crust, cutting slits for escape of steam; seal.  Sprinkle with sugar.

Bake at 400 degrees F for 50 minutes or until done.

Get ready for the most wonderful aroma to drift throughout your home.

Serve with Blue Bell Vanilla Ice Cream and Redi Whip.

 

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Grandma’s Iron Skillet Apple Pie

 

 Iron Skillet Apple Pie

 

Ingredients

1/2 cup butter

1 cup brown sugar

5 Granny Smith apples — peeled, cored, quartered, and thinly sliced

3 (9 inch) refrigerated pre-rolled pie crusts

1 cup white sugar, divided

2 teaspoons ground cinnamon, divided

1/4 cup white sugar

1 tablespoon butter, cut into small chunks

Directions

Preheat oven to 350 degrees F.

Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.

Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.

Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.

Blueberry Pie

blueberry pie

Ingredients

Pastry

2 cups all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling

3/4 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

6 cups blueberries

1 tablespoon lemon juice

1 tablespoon butter

Directions

In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Sweet Tea Pie

Sweet Tea Pie

Ingredients

6 oz cream cheese, softened

2 cups unsalted butter, softened and divided

2 1/2 cups unbleached all-purpose flour, plus 2 tablespoons

2 cups sugar

8 large egg yolks

3/4 cup strong steeped orange pekoe tea, cooled

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 1/2 teaspoons cornmeal

1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F.

For the crust:

In a medium bowl, with an electric mixer, beat the cream cheese and 1 cup butter until well combined. Add 2 1/2 cup flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.

For the filling:

In a medium bowl, with an electric mixer, beat 1 cup butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the 2 tablespoons flour, cornmeal, and salt and mix well.

Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.

Fidget Pie

Fidget Pie

Fidget pie is a traditional English meal containing apples, onions and ham. I don’t remember my grandmother ever making this recipe, but she had it tucked away in her recipe book from my grandfather’s family from England. Turn it into a proper harvest lunch with some country bread and piccalilli.

Ingredients

2 nine-inch pie crusts

3 medium white, red or Yukon gold potatoes

1 tablespoon olive oil

3 tablespoons butter

2 medium yellow onions, peeled and sliced crosswise

Salt

1/2 teaspoon fresh thyme leaves

2 tablespoons flour

½ cup warmed chicken broth, preferably homemade and somewhat rich

3/4 cup fresh apple cider (unpasteurized), divided

2 tablespoons natural (unpasteurized) cider vinegar

1/2 teaspoon coarsely ground brown mustard

1 cup coarsely grated sharp cheddar

1 ½ cup cooked ham, cut into bite-sized pieces

2 medium-sized tart apples (but not Granny Smiths), peeled, cored and thinly sliced

6 small Brussels sprouts, trimmed and halved lengthwise

Pinch of freshly ground nutmeg

Freshly ground pepper, to taste

Egg wash: 1 whole egg beaten with 1 tablespoon water

Coarse salt

Prepare the crust and have it ready to fill. Refrigerate it until the ingredients have been prepared. Preheat the oven to 425 degrees F.

Slice the potatoes about 1/3” thick and toss them with the olive oil and a pinch of salt. Roast them in the hot oven for ten minutes. You want them to be somewhat cooked, but not crisp. Allow them to sit on the baking sheet for at least ten minutes before removing. (They’ll come up much more easily, if you do.) You can do this step in advance and store the potato pieces, tightly covered, in the refrigerator for up to 24 hours. Warm them gently, though, before assembling the pie.

In a heavy skillet, cook the onion slices in two tablespoons of butter (or bacon fat, or a combination of the two) with a pinch of salt over medium heat, stirring occasionally, for at least ten minutes, or until lightly browned. Remove the onions with a slotted spoon and set aside.

In the same skillet (without wiping it), melt the remaining tablespoon of butter or bacon fat and sprinkle the flour over it; cook over medium heat, stirring constantly, until you have a somewhat dry paste. Continue to stir while cooking until the mixture becomes a light, nutty brown color.

Add the chicken broth slowly, stirring constantly. Add the thyme leaves, continuing to stir. Slowly add 1/2 cup of the apple cider and stir well. Cook for about two minutes, add whatever juices have collected in the bowl with the onions, and cook for another minute, stirring. Add the mustard, the cider vinegar and the cooked onions and stir to combine. You can do this step in advance and store the mixture, tightly covered, in the refrigerator for up to 24 hours. Warm it gently, though, before assembling the pie.

In the bottom of the prepared pie shell, layer the cheese, then the potatoes, then the ham, then the onion mixture, and then the apples. If you are adding Brussels sprouts, add them between the ham and onion mixture layers.

Slowly pour the remaining 1/4 cup of cider over the filling. Sprinkle the nutmeg, a good pinch of salt and freshly grated pepper, to taste, over the pie filling.

Paint the outer edge of the lower crust with egg wash. Put the top crust on, paint with egg wash, and lightly sprinkle on a few pinches of coarse salt. (The best way to do this so you don’t end up with clumps of salt on the crust is to hold your hand about 16 inches or more above the pie while sprinkling.)

Vent by cutting 1 ½ inch slits around the outside edge and in the middle. Cut as a vent in the center of the pie the initial of someone who will be at the table when you serve it. This is very important.

Cook at 425 degrees for 15 minutes. Reduce the heat to 350 degrees F and cook for another 45 minutes. Check after the pie has been in the oven for a total of 20-25 minutes; if necessary, cover with a foil frame or whatever method you prefer to prevent the crust from getting too dark.

Serve with roasted carrots and roasted Brussels sprouts or broccoli (if you’re not cooking the Brussels in the pie).

Grandma’s Hot Water Pie Crust (use store bought if you don’t want to make homemade)

¾ cup high quality leaf lard or organic, non-hydrogenated shortening

¼ cup boiling water

1 tablespoon hot 2% or whole milk

2 cups all-purpose flour

1 teaspoon salt

If you are using lard, make sure that it is at room temperature before you begin making the crust. In a medium bowl, whip the boiling water and hot milk into the lard or shortening with a fork until the fat melts and the ingredients are combined. Allow to cool to lukewarm.

Add the flour and the salt and stir well until combined.

Divide into two, with one piece — to be used as the top crust — slightly larger than the other. Quickly gather up one portion and wrap it in plastic wrap. While in the wrap, shape the dough into a rough disk about six inches in diameter. Put it into the refrigerator. Do the same thing with the other half of the dough.

Refrigerate for at least an hour.

Roll out each piece between two large pieces of plastic wrap (or a pie crust bag, if that’s what you typically use), lightly flouring the bottom piece, and lightly flouring the top of the dough. If you’ve refrigerated it overnight, it helps to let it sit on the counter for ten or fifteen minutes before rolling. Put one rolled crust in a 9-inch pie plate, removing the bottom sheet of plastic, and leaving a half-inch overhang of dough. Keep the other piece of plastic on it, tucking the edges so that the crust remains wrapped. Wrap the edges of wrap on the other crust so that it is fully covered as well.

Return both crusts to the refrigerator until you’re ready to assemble the pie.

British Beef and Onion Pie

British Meat Pie

My Dad’s side of the family are from Great Britian.  I remembered about some recipes that I had from my grandmother thanks to my daughter in law, April, for reminding me with food post from your travels in England!  These meat pies are British classics and comfort food for the English. 

Ingredients

3 medium onions

2 carrots

2 celery ribs

2 sprigs rosemary

2 tablespoons olive oil

2 bay leaves

1 lb. ground beef, drained

1 teaspoon mustard

1 teaspoon Marmite, optional (Marmite is a salty, savory spread made from yeast extract that is popular in the United Kingdom and New Zealand)

1 tablespoon worcestershire sauce

2 teaspoons all purpose flour, plus extra for dusting

3 cups beef broth

Prepared pie dough, 2 – 2×9 inch, refrigerated

1 large egg (or a splash of milk)

Beef Filling:

Peel and roughly chop the onions, carrots and celery.

Remove the rosemary leaves from the stalks and finely chop.

Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.

Cook the ground beef and drain the fat off.

Stir in the ground beef and break up any large pieces.

Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.

Add the beef broth and bring to a boil.

Turn the heat down, put a lid on, and simmer for about an hour. Stir it ever so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.

Pie:

Fill a large baking dish with the beef filling and let it cool.

Remove the pastry from the refrigerator 10 minutes before you need to roll it.

Preheat oven to 350 degrees F.

Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it’s large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough.

Using a fork, press down all around the edge of the dough to crimp it closed.

Make a hole in the middle of the dough, using the tip of a knife.

Brush the top of the dough with the beaten egg (or milk).

Bake on the bottom rack of your preheated oven for about 40 minutes or until the pastry is golden and crisp.

American Flag Pie

American Flag Pie

Crust

Use the Crisco Double Pie Crust Recipe in this Blog

Strawberry Filling

1/2 cup Sugar

1/2 cup Corn Starch

1/8 teaspoon Salt

5 cups hulled, quartered Strawberries, fresh or frozen

Blueberry Filling

2 Tbsp Sugar

2 cups Blueberries, washed and drained

2 Tbsp Corn Starch

1 1/2 teaspoons Lemon Juice

Directions

To make the crust: Divide the pastry into two pieces — one about 2/3 of the total, the other 1/3. Roll the larger piece of pastry into a round, and place it in a 9″ pie pan. Refrigerate for at least 30 minutes.

Preheat the oven to 425°F.

To make the strawberry filling: Whisk together the sugar, corn starch and salt, and toss with the strawberries. Set aside.

To make the blueberry filling: Toss the blueberries and corn starch with the sugar, stir in the lemon juice.

Fill a 90° wedge of the pie shell with blueberry filling and the remaining 270° wedge with strawberry filling.

Roll the remaining crust into a 10″ x 6″ rectangle about 3/8″ thick. Cut the dough, lengthwise, into five to six 3/4″-wide, 10″-long strips. Cut three to five 1 1/4″ stars from the remaining dough.

Place the strips parallel to one another over the strawberry section, cutting any excess off the ends and pinching them to the edge of the crust.

Place the stars atop the blueberry filling.

Brush stars, stripes, and outer crust with water, and sprinkle with sparkling sugar, if desired. Place the pie on a baking sheet (to catch the drips), and bake for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 35 to 45 minutes, until the filling is bubbling and the crust nicely browned.

Remove the pie from the oven, and let it cool for at least an hour before serving.

Strawberry Pretzel Icebox Pie

Strawberry Pretzel Icebox Pie

 

Ingredients

2 cups finely crushed pretzel sticks

3/4 cup butter, melted

1/4 cup firmly packed light brown sugar

2 cups sliced fresh strawberries

1 (14-oz.) can sweetened condensed milk

1/2 (8-oz.) package cream cheese, softened

4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)

2 cups whipping cream, divided

1/3 cup granulated sugar

Directions

Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.

Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon strawberry mixture into prepared crust. Cover and freeze 8 to 12 hours or until firm.

Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

Peanut Butter Pie from Grandma’s Kitchen

 

 Peanut Butter Pie

Ingredients

PUDDING:
1 cup cold milk
½ cup cornstarch
1 tsp salt
1 tsp vanilla
3 egg yolks
3 cups milk
3 Tbsp butter
cup sugar
CRUMB MIXTURE:
1 cup powdered sugar
½ cup crunchy peanut butter
baked 9-10 inch deep pie shell
2 cups whipped topping (sweetened)

Directions

PUDDING

Mix cornstarch, salt, 1 c milk, egg yolk and vanilla with a wire whisk until smooth. Set mixture aside. Heat 3 c milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot mixture while stirring with a whisk. Cook until mixture has thickened but remove from heat before boiling. Chill in fridge

CRUMB MIXTURE

Mix powdered sugar and peanut butter until small crumbs form (mix with water)

Place 1/2 of the crumbs onto pie shell. Spoon chilled pudding on top of crumbs

Place remaining crumbs on top of the pudding- remaining a little to sprinkle on whipped topping. Top with whipped topping and extra crumbs.

Lemon Meringue Pie

IMG_1261[1]Lemon-Meringue-pie

Ingredients

For the crust:

1 ½ cups all purpose flour

½ tsp salt

½ cup shortening, cold

¼ cup cold water

Filling

1 ½ cups sugar

¼ cup cornstarch

3 tbsp all purpose flour

¼ tsp salt

1 ½ cups of water

3 egg yolks, slightly beaten

2 tbsp butter

1/3 cup lemon juice

1 tsp grated lemon peel

1 tsp vanilla extract

Meringue

3 egg whites

¼ tsp cream of tarter

6 tbsp sugar

Directions

In a food processer, combine flour and salt; cut in the shortening until crumbly.  Gradually add water, process until dough forms a ball.  Roll out pastry to fit a 9 inch pie plate.  Transfer pastry to pie plate.  Trim pastry to ½ inch beyond the edge of the pie plate; flute edges.

Bake at 475 degrees F for 8 minutes or until lightly brown.  Cool.

In a small saucepan, combine the sugar, cornstarch, flour and salt.  Gradually stir in the water.  Bring to a boil; cook and stir over medium heat until thickened and bubbly, about 2 minutes.  Reduce the heat; cook and stir 2 minutes longer.  Remove from the heat and add a small amount of mixture into egg yolks; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from the heat.  Gently stir in the butter, lemon juice, peel and extract until butter is melted.  Pour hot filling into crust.

In a small bowl with mixer, beat egg whites and cream of tarter on medium speed until soft peaks form.  Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks from and sugar is dissolved.  Spread evenly over hot filling, sealing edges to crust.

Bake at 350 degrees F for 12 to 15 minutes or until the meringue is lightly brown.  Cool.  Refrigerate for 3 hours before serving.