Mom's Apple Pie Leesburg
The goal at Mom’s is that no one gets a pie more than 24 hours out of the oven. They bake and prep from 6 a.m. to 2 p.m. Twenty five pies bake at a time in a rotating oven. To say the Mom’s Apple Pie shop is aromatic is an understatement. The pies are nectarous, ambrosial, sapid, savory, spicy, juicy, sweet, and royally delicious.
Mom's Homemade Apple Pie!
Jackie's Apple Pie Recipe...
(FILLING)
5 cups tart apples peeled and sliced (thinly)
1 heaping cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
1/8 heaping cup cornstarch
2 tablespoons of margarine
(CRUST)
2 cups flour
1 teaspoon salt
1 teaspoon sugar
2/3 cups, plus 2 tablespoons of Crisco
1/4 cup of cold water
Set oven to 425 degrees
1. Peel apples and set aside.
To Make Crust:
2. Mix filling ingredients of cinnamon, sugar, salt, and corn starch and set aside.
3. Mix flour and salt in large mixing bowl.
4. Cut shortening into flour/salt mixture with fork or pastry blender to form small pea sized pieces.
5. Add cold water slowly and mix, finally using fingertips to form a ball.
6. Cut the ball into two parts, one slightly larger than the other.
7. Place larger part on plastic wrap and cover with a second piece of wrap.
8. Using a rolling pin, roll from the center out, until the dough is approximately 12 in diameter.
9. Dust 9 foil pan with flour.
10. Peel top wrap off crust.
11. Flip crust into pan crust side down, wrap side up.
12. Gently press the crust into the pan. Obviously, this is the bottom crust. Peel off the plastic wrap.
Filling:
13. In a medium sized bowl, place apples. Add the filling ingredients of cinnamon, sugar, salt, and corn starch (previously mixed.)
14. Mix the ingredients until no flour/sugar is apparent, but not until the mixture becomes watery.
Assembling the pie:
15. Roll out second crust, identical to the first.
16. Decide what design you want to use to let steam escape.
17. Place apple mixture into the pie pan.
18. Dot the apples with two tablespoons of margarine.
19. Wet the edge of the bottom crust with water.
20. Peel the plastic wrap from the top crust.
21. Flip the top crust onto the pie.
22. Press the two crusts together around the rim of the pan.
23. Trim the overhang of the two crusts evenly and turn the combined crusts under, even with the edge of the pan.
24. Crimp the edge any way you may like
25. Place the pie pan on a 12 pizza pan, cover the entire pie with a piece of foil, tucking under at the edges.
26. Make a hole in the center of the foil and roll back strips of foil all the way to the edge, turning under to protect edge from excessive browning.
Bake the pie:
27. Place in 425 degree oven for approximately 60 minutes.
28. After approximately 53 minutes, remove the foil from the edge to allow the edge to brown.
29. Sprinkle a mixture of cinnamon and sugar (or just sugar) over the pie.
30. Let the pie bake for 7 more minutes. (or, until the edge appears to be done)
29. Remove pie and place on cooling rack.
Try to let the pie set till cool for best presentation. (juices will thicken and make handling a bit easier)
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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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MUSIC
Soho Strut
Licensed via Warner Chappell Production Music Inc.
Created by
Apple Pie Jam ~ Mom's Apple Pie In A Jar ~ Bernardin Canning
#AppleJam #ApplePie #AppleSeason
Perfect fall jam. Add a few tablespoons of an apple flavored liquor and you have the perfect jam for holiday gifting.
3/4 cup (175 ml) raisins or dried cranberries
6 cups (1.5 L) chopped cored peeled Granny Smith or other tart apples
Grated zest and juice of 1 lemon
1 cup (250 ml) unsweetened apple juice
1 pkg (57 g) BERNARDIN® Original Fruit Pectin
9 cups (2.25 L) granulated sugar
1 tsp (5ml) ground cinnamon
1/2 tsp (2 ml) ground nutmeg
Optional: 2-4 T. apple flavored liquor
Recipe Source:
Ladle hot jam into a half pint jar leaving 1/4” headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
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Delaware, Ohio 43015
Homemade Pie Crust Recipe
This homemade pie crust recipe is the easy, flaky, and the best that I've ever tasted! Even Morgan (camera guy) was blown away by it! ????????????????
Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!
1/3 cup milk (81 g)
1 Tablespoon white vinegar (15 g)
2 cups AP flour (240 g)
1 cup unsalted butter (226 g)
1 teaspoon salt (5 g)
Paula Gloria's Mom's Apple Pie
Learn How to Make An Apple Pie From Paula's Mom (who learned it from her Mom, Bertha Stricker who came from Germany to California in the 1920's and settled in Red Bluff.)