How To make Mom's Homemade Apple Pie

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FILLING:

6 lg Macintosh apples, sliced
1/2 c Light brown sugar
1/2 c Granulated sugar
2 ts Cinnamon
1 ts Allspice
1 ts Nutmeg

CRUST:

2 c Flour
1/2 c Vegetable oil
1/4 c Milk
5 ds Salt
Prepare the crust by mixing the flour, oil, milk, and salt. Separate into two balls, and put each between 2 pieces of wax paper to roll out, as the crust will be very flaky. Make bottom crust and place in 8-9 inch pie plate, depending upon size you want. Preheat the oven to 425 F In a large bowl, put the apples, sugar, and spices. Cut through with a knife to create the appearance of chopped apples. Put mixture in pie plate, and dot with a few pats of butter and a few teaspoons of flour. Roll top crust out, and put on pie. Slit the pie, and put in oven. Be sure to put a lining underneath the pie or a cookie sheet as the pie is sure to run over. Bake at 425 degrees for 10 minutes, and then reduce oven heat to 350 and bake for 50 minutes or until both top and bottom crusts are brown. Remove from oven and cool on wire rack. Prepare the following glaze: 3/4 cup confectioners' sugar 1/2 tsp vanilla milk to make a glaze While the pie is still hot, brush this glaze ontop of the pie and be sure that the glaze drips into the slits. Cool, and serve with vanilla ice cream or fresh whipped cream. This recipe comes from my mother-in-law who worked in a bakery in Kilkeel, County Down, Northern Ireland in the 1940's. It is the flakiest crust you will ever make. -----

How To make Mom's Homemade Apple Pie's Videos

MOM'S APPLE PIE WITH CHEDDAR CRUST | The best!

#weekendatthecottage #thebestapplepie #applepierecipe

MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST is a sensational dream come true!



Before I jump into telling you all about MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST, lemme just say, it’s a keeper. In fact, I’m now ranking it as the best pie I ever made, and as frequent visitors to Weekend at the Cottage will know, that’s saying something.

Okay, enough said. Let’s make MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST:

THE GOODS
We believe every truly great pie begins with the best ingredients. There are three key parts to making this pie where choice ingredients get put to the test. More about each a bit further down.

The one high-level consideration regarding all ingredients - do your best to track down and use organic. If those organic ingredients are locally sourced and or grown even better. This pie, and your tummy, will thank you for it!

THE CRUST
My mom gets credit for this idea, she’s the one who first attempted it way back when I was kid. Although she didn’t leave a recipe for it, the memory of an apple pie made with this unexpected, almost unusual CHEDDAR CHEESE PIE CRUST, stuck with me all this time. It was pleasure working through the concept and making a number of pies along the way to get it right.

You’ll need one cup of grated cheddar cheese for this pie dough recipe, and although we didn’t specify, the older the better. An aged cheddar will give the crust a cheesier flavour and get bonus points for how it partners with the apple filling. This pie is all about that time-honoured pairing of apples and cheddar cheese.

SAUCE TOSS
While developing the concept for this recipe, I kept going back to the steps I normally follow when making other fruit pies like our BLUEBERRY, SOUR CHERRY and CLASSIC PEACH GINGER pies. For those ones, you place the fresh fruit in a bowl, sprinkle with sugar, salt, lemon juice and cornstarch, fill the shell, dab with butter and bake. Easy, peasy.

While developing this recipe, my mind went in a different direction. I started thinking about flavouring the apple filling with cinnamon and brown sugar and how the butter would melt in. Then it hit me, what if I prepared a sauce for the apples first?

Sure enough, I was soon testing a butter-brown sugar sauce that’s akin to a warm, melted, spiced caramel. This time I really, really mean it - just wait until you try it! Gently tossing the apples in that sauce is pretty perfect.

APPLES
Although “Spy for pie” came to mind when I started thinking about what apple to use, I instead went with Cortland. They are a typical McIntosh-style apple with both a nice crunchiness and level of tart sweetness. In my mind, their top “pick me for pie” selling feature is that they don’t brown as quickly after peeling as other varieties do.

Two tips on preparing them for the recipe: go slow and slice them evenly and thinly to help create an attractive look when we layer them inside the shell. Uniform slices also cook evenly throughout. The second thing is that we crafted the recipe by weight, so make sure you have two pounds of apple after they've been peeled, cored and thinly sliced.

ASSEMBLY LINE
Pulling the various components of this pie together is very easy and I’m sending you all my best pie-making good vibes. Basically, you’ll gently toss the apples in the sauce, then it's a quick roll out of the dough for the bottom of the pie. So far, so good!

Next up, we transfer the apples into the dough-lined pie plate. Important: spoon the apples in instead of pouring them, and move them about so that they lay flat on top of each other. Think of layers upon layers of apple.

Final steps are to cover the filled pie with the upper crust, brush with an egg wash, cut slits into the dough for air vents, then bake! It’s all wonderfully straightforward.

REST STOP
After the pie has baked, we suggest giving it a few hours to settle. We found the pie stays warm, and don’t worry, it stays hot enough for the vanilla ice cream to ever-so-slowly melt while you enjoy.

SURPRISE
We had a wonderful surprise happen that we know you’ll love. After serving up the first two wedges of pie, we noticed a tiny bit of that caramel-like sauce oozing into the bottom of the pie plate. If you have a small teaspoon handy, gather up a bit of it and drizzle it over the ice cream. Just saying… XO!

Thanks so much for following along on the journey to homemade pie nirvana. We’re all quite tickled with the results, yet I for one am not surprised. My mom served each and every pie she made for her dearest family and friends with her secret ingredient: love. I guess I did the same!

MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST, the best pie I ever made… yet!

how to make my MOM'S APPLE PIE with BASIC PIE DOUGH recipe

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Mom's Apple Pie, I don't always make it look perfect, but it truly is the easiest apple pie to make and definitely my favorite pie for Thanksgiving. Today I show you how to make apple pie from scratch with the crust. This apple pie recipe uses a TON of cinnamon, Empire apples, and some love. I'll show you how to make an easy homemade pie crust from scratch as well. This recipe is gonna work for Thanksgiving and Christmas or both. We often eat it both holidays so that's perfectly alright by me.
#ApplePie #Thanksgiving #NotAnotherCookingShow

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Pie Crust Recipe: From Scratch: Mom's Best Pie Dough: How To: Diane Kometa-Dishin' With Di #83

Recipe: How To Make Pie Crust: From Scratch: Best Homemade Easy Pie Dough Recipe for apple, and pumpkin pies, tarts, crostatas: Demonstration by hand for rolling dough and crimping Simple Old Fashioned Pie Crust Recipe @ This is my homemade pie crust recipe, perfect for sweet and savory pies, tarts, quiches, crostatas and for chicken pot pie crust (meat pie). I make the pie crust by hand, instead of making the dough in a food processor, as I feel it gives me more control, which results in a light, crisp and flaky pie crust. I do make it in the food processor, if I'm in a hurry and need to make a quick pie dough, but I like making pie crust by hand for that real, old fashioned pie feel. It's also kind of relaxing, plus there's less clean up. It's so easy to learn how to use a pastry blender to cut butter into flour and clean up is simple. When I first started baking, I learned how to cut butter into flour with two knives, which you'll see in this recipe demonstration video, so don't worry if you don't even have a pastry blender/ pastry cutter, you don't need any fancy tools to make the perfect pie crust recipe, just a few basic items and simple ingredients. The instructions, for all recipes, are on my website, but the ingredients for this dough are: all purpose flour, butter, shortening, sugar, salt and ice cold water. Simple and Easy! Making pie crust with butter and with shortening, creates a pastry with buttery flavor and flakey texture, that everyone associates with the best pie crust recipe. A shortcrust pastry recipe (pate brisee) is similar to this basic pie crust recipe, but that is an all butter crust recipe or buttercrust recipe, as some call it. Rolling the dough is simple, when it's chilled in the refrigerator, but this pie dough can be made ahead and frozen for 3-4 weeks. I make a few pie crust designs, but basically I pinch the edges with my fingers or press the edges with a fork. My Strawberry Rhubarb Pie Recipe, Apple Pie recipe and Pumpkin Pie recipe and apple crostata recipe are among my favorite fruit pies. Recipes for savory pies, that I use this pie dough recipe for, include my: chicken pot pie recipe, spinach quiche recipe (quiche florentine), quiche lorraine recipe, and mincemeat pie recipe/mince pie. When I show you how to make apple crostata, which has a very rustic look, you'll see there's no fuss at all with that crust. You don't even need a pie plate! Pie crust crimping and cut out designs require another video tutorial. There are lots of pie dough desserts, so get in the kitchen & watch my pie crust recipe demonstration video and I'll show you How to Make Homemade Pie Crust Reipce ! Mom's Best Pie Dough Recipe! Recipes & Videos for Pies, Pastries, Desserts and More on my Channel and Website.
Dessert Recipes I Like:
Strawberry Rhubarb Pie Recipe: From Scratch: Mom's Best!
Homemade Pumpkin Pie Recipe: How To Make Pumpkin Pie:
Apple Pie Recipe! From Scratch! How to make Apple Pie:
Strawberry Ice Cream Recipe: With Ice Cream Maker! Easy!
Fruit Tart Recipe: How To Make: With Filling: Easy!
Short Bread Crust Recipe: How to make: For Tarts, Pies: Easy:

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Apple Pie From Scratch

FULL RECIPE:

Here is what you'll need!

Apple Pie From Scratch

INGREDIENTS
Pie Dough
2½ cups flour
1 teaspoon salt
1½ sticks butter, cold and cut in cubes
4-8 tablespoons ice water

Filling
2½ pounds Granny Smith apples, cored and sliced
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
Vanilla ice cream

PREPARATION
Preheat the oven to 375°F/200°C.
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon.
Mix until combined and all apples are coated. Refrigerate.
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
Brush the pie with the beaten egg and sprinkle with the sigar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and enjoy!



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QUICK AND EASY APPLE PIE | MOM'S APPLE PIE RECIPE

Another Recipe video :)
Hope you guys enjoy!

RECIPE:

Ingredients:

-100gr Flour
-150gr Sugar
-Tsp of Baking Soda
-1 Package Vanilla Sugar
-100gr melted butter
-2 Eggs
-250ml Milk
-5 Big apples (chopped)

STEPS:

1. Mix all ingredients, add the apple lastly
2. Grease a baking pan and pour dough in
3. Bake 50-60 mins at 180 °C

TIPP: EAT WHILE STILL WARM

190 kcal/piece when cut into 12 pieces

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