Anyone have any good recipes for...

[alonelygal]

apple pie?

i would have put it all in the title but i didn't want to stretch the board. So, anyone have any they like? i'm making a pie tomorrow and i'd like any tips or secrets anyone would care to share. Pies are not my forte. i love to bake, but i'm more of a cake and cookie kinda gal.


many thanks...

joanna

 

[Tigerguy001]

I would help but i dont really follow a recipie when i make my apple pie cook my taste and how it looks
if you go to foodnetwork.com or even do a google search for recipies you will find lots of them .

 

[Vixandra]

www.recipezaar.com
Do a search for Apple Pies- that site is WONDERFUL! One of my fav sites.

 

[assister49]

I use the recipe in the Better Homes & Gardens cookbook. I have the 1970s edition, but newer editions probably haven't changed much.

Or a very quick and easy way is to buy premade pie crusts and put in a couple cans of apple pie filling and bake.

Then there is always Mrs. Smith's.

If you make home made, use some sort of tart apple, such as Jonathin.

 

[Metal_Monkey]

APPLE PIE - straight out of the Betty Crocker 1950s cookbook (the best) with my own modifications.

Make your crust first.

Mix together:
2 cups All Purpose flour
1 tsp. salt

Cut in:
2/3 cup + 1 large tablesoon vegetable shortening

When you get to crumbles about the size of peas, mix in with a fork:
4 Tablespoons water

Everything should come together when you compress it with your hands. Make a ball, divide it in half. One half is your bottom crust, the other is your top crust. Roll them out between wax-paper for easy lifting. (Roll on both sides to minimize wrinkles.) Place the bottom crust in the pie plate before you start the filling. Use a pyrex or stoneware plate. You don't need to grease anything.

Then make your filling.

Peel and slice 7-8 apples. Mix up different kinds for a better pie flavor, but have at least 2 green ones. You can slice big, or thin. Put it all in a bowl.

Add 1 - 1.5 cups of sugar (depends on what you like, I go with 1)
and 2 tsp. cinnamon. Mix it up well.

Add about 1/3 cup of flour to lightly coat the apple segments. In the oven they'll juice and this will help thicken things up.

Throw it all into the pie plate - you're going to have a huge pile. Cover it with the top crust and cut little vents. You can add dots of butter before you put the top crust on, but I don't think it matters. The pie will look like a beehive.

Bake at 425 F for about 50 minutes or until done (golden top crust, some bubbling through the slits or around the edges).

This isn't a traditional, flat-top pie. The apples inside deflate as they cool off (once the pie is out of the oven), so when you cut into it there will be a gap between the risen crust and the apple filling. The effect is pretty rustic, which I like a lot. If you don't want the crust to be so high, use less filling.

If you have any questions, let me know.

 

[intrigued]

Metal_Monkey, that sounds so good that I'm gonna try it, thank you!

BTW, how on earth did you came up with your name/ID?

 

[wicked woman]

I like a lot of spices in mine....I usually take what ever the recipe calls for and at least double it. Cinnamon and freshly grated nutmeg.

 

[midwestyankee]

One of the finest applie pies I ever had was made with roughly half the fruit as apples and half was blackberries. The combination of sweet and tart was amazingly good.

 

[Metal_Monkey]

BTW, how on earth did you came up with your name/ID?

I PM-ed you.

 

[JRaven]

Lotsa apples

I've found that the apples cook down. So as you add them, when you think you have enough, you don't. Keep adding more apples. My rule of thumb is to put in twice as much as the pan is tall.

For the crust, I use the recipe on the side of the Crisco can. For the filling, I do what Mom taught me. Lotsa apples, some sugar, some cinnamon, some nutmeg, a dash of flour and a little water. I read Metal_Monkey's post and thought it interesting about the flour. I always thought it was to make the liquid thicker.

Jenny

 

[alonelygal]

mmm....now i'm hungry

Thank you all for your tips. i'm going to get started. i hope i don't repeat the turkey fiasco


joanna

 

[ishaveballs]

hey metal that sounds good. I made a cherry pie for my wife (well we were just living together at the time) when I broke my wrist and was at home for four weeks. made it from scratch like yours but had cherry filling on hand (ok so I cheated but I did make and roll my crust with one hand and cut a heart in the middle of it).

I love to cook. too many women these days can not cook. I do most of our cooking but have taught the wife a few tricks and now she can make some pretty good stuff.

as for apple pie I would reccomend using metals. But I prefer cobbler with a good sugary crunchy crust for the top.

ok so why is it a lot of women in the ought years (you know 00, 01, 02 ..) can't cook to save their life. Was it some womens movement against the standard June Cleaver, or was it because girls didnt help in the kitchen while they were out running with the boys?

 

[alonelygal]

hey metal that sounds good. I made a cherry pie for my wife (well we were just living together at the time) when I broke my wrist and was at home for four weeks. made it from scratch like yours but had cherry filling on hand (ok so I cheated but I did make and roll my crust with one hand and cut a heart in the middle of it).

Wow...color me impressed. And with one hand, too. (insert comment about how that hand got so dextrous, here *weg*)

I love to cook. too many women these days can not cook. I do most of our cooking but have taught the wife a few tricks and now she can make some pretty good stuff.

as for apple pie I would reccomend using metals. But I prefer cobbler with a good sugary crunchy crust for the top.

ok so why is it a lot of women in the ought years (you know 00, 01, 02 ..) can't cook to save their life. Was it some womens movement against the standard June Cleaver, or was it because girls didnt help in the kitchen while they were out running with the boys?

i did use M_M's recipe. Many thanks to you dear It turned out well. At least the kids thought so. i've never liked fruit pies too much myself. The main reason i was making it, i won't be seeing for at least two weeks, so he'll have to settle for the second go round. That is if i'm in a baking mood. i might just have home made treats for the dog and nada for him. Looks like i'm still in a bit of a mood.

Now on to women in the kitchen...my personal beliefs, anway... when i was a kid i saw a few different practices when it came to meal prep and woman's role in that. my mother and Grandmother were heads of the household. They were soley responsible for us kids in their homes. my mother was a 'just get something on the table' kinda gal. There was never much variety. i think the most imagintive thing i saw her do in the kitchen was dye the mashed potatoes with food coloring

my Gran was a more old fashioned kinda gal. At least that's the way she was raised and they way, i think, she would have liked to be. She just really didn't have the time. She raised 6 kids basically on her own, she was responsible for keeping the home in order, her kids (then her grandkids thanks Gran) out of trouble, and generally feeding her family, clothing them all, and all the like that parents are responsible for. So, occasionally there would be some special meals, and there were a couple of dishes that she was 'known' for, but generally meal time with Gran was utilitarian in nature. "Are you full? Then you're done." She was loving about it, but with a small kitchen and so many mouths to feed, it's a wonder we didn't eat in shifts.

On the other hand, when i would visit my father, my step-mother (who is now my cousin by marriage ) was a wiz in the kitchen. She grew her own veggies and my Dad was a hunter and a fisherman. Mary took great pride in what she made and how she presented it. Not fancy like on those PBS cooking shows, but a full plate and good food filling it. (Except for that damned spaghetti melon, but i guess that's a matter of taste.) i don't remember ever helping her in the kitchen, but i did watch her as she prepared the food. She took joy in tending the meals. The kitchen was her domain. She kept that house running like a well oiled machine.

i can't speak for all woman kind. Well, i could but i'm not too sure all of woman kind is craving a nice strong cat right about now. i can speak for me. When i was a kid i mostly saw women doing what they needed to do to tend their families. Even if that was just the basics. i also saw that those basic meals had the family gathered in the kitchen, the heart of our home back then. Meal time was a time of cracking jokes and spending time together.

When i started having my kids i always encouraged them to be with me in the kitchen. Meal prep was a time for us to talk, once they could, that is. i tried to always give them something to do when they wanted to help out. Sometimes busy work, sometimes intregral parts of the meal itself. i wanted them to learn, from me, what i really had to learn from watching and without direct instruction.

i'm rambling. Hmm...the point? The point is that i can cook. i love doing it. i take pride in preparing a meal, in having a full family when the meal is over. i know that, for me, being skilled in the kitchen is part of the way i feel about how i should be as a woman. Please note, i said the way i should be. Every woman is different. i know there are women who don't feel as i do who can kick ass in the kitchen. i also know that there are women who feel just as i do for whom it's a struggle.

It's become a hobby of mine, over the years. Course, asking a question like that would be like me asking why most men can't rebuild a carburetor. First, i don't know most men (contrary to the rumors ), second, i don't know how many men know how to rebuild a carburator. i can say most men i know don't know how. But i don't really know that either.

To be specific...

Was it some womens movement against the standard June Cleaver, or was it because girls didnt help in the kitchen while they were out running with the boys?

my personal beliefs...i think it can be contributed to a few factors...The changing dynamic of families today...sometimes, due to financial necessities, family obligations, or just flat out not having the time, it's not possible to spend hours in the kitchen slaving over a roast. Yes, i believe that women finding their footing in an ever changing society has a great deal to do with it. i know that some little girls about my age were not encouraged to be Betty Crocker in the kitchen. i know i wasn't.

i'm rambling again, i think, even though it makes sense to me. Bottom line is, i believe that some like to cook, some don't...some have a certain knack to throw things in a mixing bowl and have it come out a master piece, some hope they followed the directions on the macaroni and cheese box closely enough (i've been both of those last couple of people)

At the risk of being flamed, i take a very traditional (old fashioned) view of the way men and women should interact. i would be happiest in the kitchen barefoot and pregnant, fixing supper for my family. But that's not all women. We have, in this day and age, options that were never available to our Mothers or Grandmothers. Oppurtunities that, should my daughter choose to take advantage of them, i would be damned proud of her. Even though, if i do say so myself, she is a wiz in the kitchen, just like her mama

And you, my dear, can always call for take out

 

[Jezebelle1458]

apples! use apples!

 

[alonelygal]

apples! use apples!

Darn it all, i knew i forgot something

 

[fille]

APPLE PIE - straight out of the Betty Crocker 1950s cookbook (the best) with my own modifications.

Make your crust first.

Mix together:
2 cups All Purpose flour
1 tsp. salt

Cut in:
2/3 cup + 1 large tablesoon vegetable shortening

When you get to crumbles about the size of peas, mix in with a fork:
4 Tablespoons water

Everything should come together when you compress it with your hands. Make a ball, divide it in half. One half is your bottom crust, the other is your top crust. Roll them out between wax-paper for easy lifting. (Roll on both sides to minimize wrinkles.) Place the bottom crust in the pie plate before you start the filling. Use a pyrex or stoneware plate. You don't need to grease anything.

Then make your filling.

Peel and slice 7-8 apples. Mix up different kinds for a better pie flavor, but have at least 2 green ones. You can slice big, or thin. Put it all in a bowl.

Add 1 - 1.5 cups of sugar (depends on what you like, I go with 1)
and 2 tsp. cinnamon. Mix it up well.

Add about 1/3 cup of flour to lightly coat the apple segments. In the oven they'll juice and this will help thicken things up.

Throw it all into the pie plate - you're going to have a huge pile. Cover it with the top crust and cut little vents. You can add dots of butter before you put the top crust on, but I don't think it matters. The pie will look like a beehive.

Bake at 425 F for about 50 minutes or until done (golden top crust, some bubbling through the slits or around the edges).

This isn't a traditional, flat-top pie. The apples inside deflate as they cool off (once the pie is out of the oven), so when you cut into it there will be a gap between the risen crust and the apple filling. The effect is pretty rustic, which I like a lot. If you don't want the crust to be so high, use less filling.

If you have any questions, let me know.

I like this recipe - it sounds quite a bit like mine.

I like to squeeze half a lemon over the apple slices and toss before adding other ingredients. Also, Granny Smith apples make the best pie.

If you don't want to make a two crust pie, try topping the pie iwith a brown sugar and oatmeal crumble - mix brown sugar, rolled oats, and flour in a bowl, then cut cold butter into the mixture and cut it in like you would to make pie crust. I actually don't follow recipes either, so I can't tell you exact proportions unless I go in the kitchen and make one! However, it should crumble easily in your hands, but still be moist enough for the crumbles to stick together and be about the size of pecans.

 

[alonelygal]

I like this recipe - it sounds quite a bit like mine.

I like to squeeze half a lemon over the apple slices and toss before adding other ingredients. Also, Granny Smith apples make the best pie.

If you don't want to make a two crust pie, try topping the pie iwith a brown sugar and oatmeal crumble - mix brown sugar, rolled oats, and flour in a bowl, then cut cold butter into the mixture and cut it in like you would to make pie crust. I actually don't follow recipes either, so I can't tell you exact proportions unless I go in the kitchen and make one! However, it should crumble easily in your hands, but still be moist enough for the crumbles to stick together and be about the size of pecans.

Oooh, i'm going to have to get more creative with my cooking. The crumble topping sounds wonderful

 

[tsk3us]

ok so why is it a lot of women in the ought years (you know 00, 01, 02 ..) can't cook to save their life. Was it some womens movement against the standard June Cleaver, or was it because girls didnt help in the kitchen while they were out running with the boys? [/B][/QUOTE]

I think alot of this has to do with the majority of households just plain not having the time. You know - everything on the go.

I know the only reason I probably learned to cook well (and I cook from scratch when I have time) is that mom chose to stay home with us kids and cooked from scratch because it is - overall - cheaper than pre-prepared foods (and often healthier for lack of all the additives).

And my friends, when time permits for the group of us get together, look forward to it because it always means a menu of homemade stew or roast beef and gravy, mashed potatoes, fresh cheesy hashbrowns, fresh vegetables, salad, homemade bread and either pie or crisps for dessert. Ugh...I just made myself hungry!

 

[bobsgirl]

I got this recipe off the Internet, can't remember where, but this pie is wonderful. I didn't believe it would work at first with the bag and all, but I made it for Thanksgiving and everybody loved it. And I always use store bought crusts--just cannot get the hang of rolling out a crust.

PIE FILLING:
3-4 large cooking apples (4 cups)
1/2 c. sugar
2 Tbsp. flour
1/2 tsp. nutmeg
2 Tbsp. lemon juice
1 unbaked pie shell

Pare, core & quarter the apples. Halve each quarter. Set aside in large bowl.

Combine sugar, flour & nutmeg. Sprinkle over apples and toss to mix well. Spoon apples into pie shell. Drizzle lemon juice over apples.

TOPPING:
1/2 c. sugar
1/2 c. flour
1/2 c. butter
2 Tbsp. cinnamon

Mix sugar, flour & cinnamon. Cut in butter to form coarse crumbly mixture. Sprinkle topping over apple mixture in pie shell. Slide pie into a large brown paper grocery bag. Fold open end of bag over twice, fasten with paper clips. Place on large baking sheet. Bake at 425 degrees Farenheit for 70 minutes. Remove baking sheet from oven, split paper bag open and remove pie. Cool on wire rack. This is delicious served warm & even better with ice cream.

 

[chittylove]

a few cents of my own......

~~don't work the dough too much....too much handling results in a dense crust and not light and fluffy. just mix it enough with your hands until the dough sticks together....with lots of chunks of butter. what happens is when the butter melts while baking, it creates spaces and holes so it's not a heavy dense crust!

~~sometimes i put in a splash of rum in with the apples....adds a little kick! brandy works well too.

~~the crumble topping is yummy.....with lots of cinnamon!! mmmm

~~mixing fruit is also fun...try adding peaches or mixed berries, sundried cherries that have been soaking in some sort of alcohol works wonders. almond slices or pecans are also a yummy addition.

~~ooo...also, if you'd rather have a drier crispier base, prebake the bottom shell a little....with a sheet of parchment on it and topped with some dried beans, or rice, or pie weights. baking with this is important so the shell doesn't puff up.

~~and i almost forgot....chill the dough very well after you roll it out onto the pie plate....and also chill the rolled out top before placing it over the filling. it prevents shrinking when you are baking it.

mmmm........now i have a craving to make apple pie!!

 

[sheath]

TOPPING:
1/2 c. sugar
1/2 c. flour
1/2 c. butter
2 Tbsp. cinnamon

Mix sugar, flour & cinnamon. Cut in butter to form coarse crumbly mixture. Sprinkle topping over apple mixture in pie shell.

I usually use the same recipe Metal Monkey posted, but I do this for the topping. It's incredible! And make the ice cream the real stuff, vanilla bean. Nothing quite tastes like that.

S.

 

[bobsgirl]

The topping is the best part. Hey, with that much butter in it, how can it be bad?

 

[ABN_Ranger]

There can NEVER EVER, ever be too much butter... mmmm... Oh the buttery goodness. I love Chess Pie... It's like all butter and sugar.

(This from the guy who ate 6 sticks of butter on a bet once.)

J

 

[Tink77]

Easiest recipe there is:

Go to Publix.
But a pie.
Pretend you baked it.

 

[fille]

There can NEVER EVER, ever be too much butter... mmmm... Oh the buttery goodness. I love Chess Pie... It's like all butter and sugar.

(This from the guy who ate 6 sticks of butter on a bet once.)

J

If you like that, you should try lemon chess pie. Mmmmmm!