How to make Apple Pie.

<[email hidden]> wrote in message

Quoted message said:

Hi all,
can anyone gimme a simple recipe for Apple pie.

thanks
John

Use a recipe for peach pie, just substitute apples for peaches.

"Edwin Pawlowski" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<[email hidden]> wrote in message

Quoted message said:

Hi all,
can anyone gimme a simple recipe for Apple pie.

thanks
John

Use a recipe for peach pie, just substitute apples for peaches.

I thought you were supposed to use the cherry pie recipe but substitute the
apples for cherries. Or is it the other way around.

Michael

--
Send email to dog30 at charter dot net

Quoted message said:

Hi all,
can anyone gimme a simple recipe for Apple pie.

Hi John. Here's my mom's famous apple pie recipe. It's not cloyingly
sweet like most. I'm pastry-challenged, so I use Pillsbury pre-made
refrigerated pie crusts.

* Exported from MasterCook *

Sour Cream Apple Pie

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : fruits pies-pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sour cream
2 pounds peeled apple slices

1. Combine first five (dry) ingredients.
2. Cover bottom of unbaked pie shell with 1/4 of mixture.
3. Stir remaining mixture into sour cream.
4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
5. Place mixture into pie shell and cover with top pastry. Let rest 10
minutes.
6. Sprinkle with sugar and cinnamon.
7. Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about
45 minutes, or until apples are done.
8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.

Cuisine:
"American"
Source:
"Pat Zastera (Damsel's Mom)"

- - - - - - - - - - - - - - - - - -
-

On Sat 08 Oct 2005 10:42:54p, Dog3 wrote in rec.food.cooking:

Quoted message said:

"Edwin Pawlowski" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<[email hidden]> wrote in message

Quoted message said:

Hi all,
can anyone gimme a simple recipe for Apple pie.

thanks
John

Use a recipe for peach pie, just substitute apples for peaches.

I thought you were supposed to use the cherry pie recipe but substitute
the apples for cherries. Or is it the other way around.

Michael

Or...you can chop it all up and use a recipe for mince pie! :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

On Sat 08 Oct 2005 11:21:16p, Damsel wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Hi all,
can anyone gimme a simple recipe for Apple pie.

Hi John. Here's my mom's famous apple pie recipe. It's not cloyingly
sweet like most. I'm pastry-challenged, so I use Pillsbury pre-made
refrigerated pie crusts.

* Exported from MasterCook *

Sour Cream Apple Pie

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : fruits pies-pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sour cream
2 pounds peeled apple slices

1. Combine first five (dry) ingredients.
2. Cover bottom of unbaked pie shell with 1/4 of mixture.
3. Stir remaining mixture into sour cream.
4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
5. Place mixture into pie shell and cover with top pastry. Let rest 10
minutes.
6. Sprinkle with sugar and cinnamon.
7. Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about
45 minutes, or until apples are done.
8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.

Cuisine:
"American"
Source:
"Pat Zastera (Damsel's Mom)"

That's a delicious pie, Carol! I've made it several times. I always make
my own pastry. You'd probably get the hang of it after a few tries. Write
to me if you'd like to try mine.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

This may be a duplicate. The first one didn't show up.

Wayne Boatwright said:

On Sat 08 Oct 2005 11:21:16p, Damsel wrote in rec.food.cooking:

Quoted message said:

Hi John. Here's my mom's famous apple pie recipe. It's not cloyingly
sweet like most. I'm pastry-challenged, so I use Pillsbury pre-made
refrigerated pie crusts.

* Exported from MasterCook *

Sour Cream Apple Pie

That's a delicious pie, Carol! I've made it several times. I always make
my own pastry. You'd probably get the hang of it after a few tries. Write
to me if you'd like to try mine.

I'm attaching the one and only pastry recipe I've ever had any success
with. I dont' know why I've never thought to use it with the apple pie
recipe. They seem made to go together.

I lost all my e-mail addresses, Wayne, so if you write to me at
[email hidden] we can swap addresses (mine has changed) and I
can take a look at that pie crust recipe of yours.

* Exported from MasterCook *

Sour Cream Pie Crust

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : pies-pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter -- chilled
2 cups flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream

Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg, salt, and sour cream. Stir with a fork until
pastry forms a ball (or use food processor).

Divide into two parts. If making a single crust pie, refrigerate or
freeze one portion for another pie.

Wrap in plastic and chill until stiff enough to work with
(approximately 45 minutes). When ready to use, roll pastry thinly
(about 1/8 inch).

Yield:
"2 crusts"

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-

NOTES : When making a single-crust pie, freeze half of the dough for
later use.

Wayne Boatwright said:

On Sat 08 Oct 2005 11:21:16p, Damsel wrote in rec.food.cooking:

Quoted message said:

Hi John. Here's my mom's famous apple pie recipe. It's not cloyingly
sweet like most. I'm pastry-challenged, so I use Pillsbury pre-made
refrigerated pie crusts.

* Exported from MasterCook *

Sour Cream Apple Pie

That's a delicious pie, Carol! I've made it several times. I always make
my own pastry. You'd probably get the hang of it after a few tries. Write
to me if you'd like to try mine.

It's the most wonderful apple pie in the world, isn't it? There is one
pie crust recipe that I can sometimes pass off as edible. I'll include
it at the end of this post. Hmmm ... I've never tried the apple pie in
this crust. Duh!

In the meantime, I have lost all of my e-mail addresses. If you can
drop me a line at [email hidden] I'll drop you a line with my
new e-mail address.

* Exported from MasterCook *

Sour Cream Pie Crust

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : pies-pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter -- chilled
2 cups flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream

Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg, salt, and sour cream. Stir with a fork until
pastry forms a ball (or use food processor).

Divide into two parts. If making a single crust pie, refrigerate or
freeze one portion for another pie.

Wrap in plastic and chill until stiff enough to work with
(approximately 45 minutes). When ready to use, roll pastry thinly
(about 1/8 inch).

Yield:
"2 crusts"

- - - - - - - - - - - - - - - - - -
-

NOTES : When making a single-crust pie, freeze half of the dough for
later use.

Damsel said:

* Exported from MasterCook *

Sour Cream Pie Crust

<snipped recipes>

I have never had much luck with pastry either, but this looks easy
enough - I'll give it a try, thanks.

Good to see you back, Dams.

--
Cheers
Cathy(xyz)

cathyxyz said:

Damsel said:

* Exported from MasterCook *

Sour Cream Pie Crust

<snipped recipes>

I have never had much luck with pastry either, but this looks easy
enough - I'll give it a try, thanks.

This crust turns out very tender. I hadn't thought about it in years,
but I'll use it to make my next apple pie. Be careful not to over-mix
the ingredients. Chunks of unblended butter will create flakiness.
And I know from flaky. <G>

Quoted message said:

Good to see you back, Dams.

Good to be back. I haven't been feeling the greatest lately, but seem
to be having a decent day. 🙂

Carol

Damsel said:

cathyxyz said:

Damsel said:

* Exported from MasterCook *

Sour Cream Pie Crust

<snipped recipes>

I have never had much luck with pastry either, but this looks easy
enough - I'll give it a try, thanks.

This crust turns out very tender. I hadn't thought about it in years,
but I'll use it to make my next apple pie. Be careful not to over-mix
the ingredients. Chunks of unblended butter will create flakiness.
And I know from flaky. <G>

Will do!

Quoted message said:

Quoted message said:

Good to see you back, Dams.

Good to be back. I haven't been feeling the greatest lately, but seem
to be having a decent day. 🙂

Carol

Very glad to hear it. Mine is not too bad either. Have just finished
cleaning up the kitchen.... we were going to do some tiger prawns
(shrimp) outside on the braai last night, but the weather didn't
co-operate... so we landed up making prawn curry instead. Turned out
great, but it makes a bit of a mess in the kitchen 😉 If you're
interested in the recipe, let me know..... BTW, I have asked DH to buy
me Mastercook for Christmas... I still have all my recipes on "paper" in
folders and cook books!

--
Cheers
Cathy(xyz)

cathyxyz said:

Damsel said:

cathyxyz said:

Damsel wrote:
> * Exported from MasterCook *
>
> Sour Cream Pie Crust
<snipped recipes>

I have never had much luck with pastry either, but this looks easy
enough - I'll give it a try, thanks.

Quoted message said:

Quoted message said:

This crust turns out very tender. I hadn't thought about it in years,
but I'll use it to make my next apple pie. Be careful not to over-mix
the ingredients. Chunks of unblended butter will create flakiness.
And I know from flaky. <G>

Will do!

Please let me know how it turns out for you.

Quoted message said:

Quoted message said:

Quoted message said:

Good to see you back, Dams.

Good to be back. I haven't been feeling the greatest lately, but seem
to be having a decent day. 🙂

Carol

Very glad to hear it. Mine is not too bad either. Have just finished
cleaning up the kitchen.... we were going to do some tiger prawns
(shrimp) outside on the braai last night, but the weather didn't
co-operate... so we landed up making prawn curry instead. Turned out
great, but it makes a bit of a mess in the kitchen 😉 If you're
interested in the recipe, let me know..... BTW, I have asked DH to buy
me Mastercook for Christmas... I still have all my recipes on "paper" in
folders and cook books!

I think you'll love MasterCook. I've got over 300 personal recipes. I
can e-mail the cookbook to you as a Christmas present. 🙂

I'd be interested in checking out your prawn curry recipe. No
guarantees that we'll make it, though. Gotta consult with Crash, the
world's pickiest eater. LOL!

Carol

Damsel said:

I think you'll love MasterCook. I've got over 300 personal recipes. I
can e-mail the cookbook to you as a Christmas present. 🙂

LOL. Thanks Dams 😉

Quoted message said:

I'd be interested in checking out your prawn curry recipe. No
guarantees that we'll make it, though. Gotta consult with Crash, the
world's pickiest eater. LOL!

Well, I think I will post it under a new thread.... think we have got
off the subject somewhat - eh? ... and I still have to type it 🙁

Cheers
Cathy(xyz)

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi all,
can anyone gimme a simple recipe for Apple pie.

thanks
John

-= Exported from BigOven =-

Never Fail Pastry - Full Recipe

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:

-= Ingredients =-
0 -MM ; BY HELEN PEAGRAM-
1 pound Shortening
5 1/2Cup Flour
2 teaspoons Salt
1 medium Eggs
1 teaspoon Vinegar
1 cup Cold water
0

-= Instructions =-
Beat egg in measuring cup. Add cold water to measure 1 cup. Add 1 tbsp
vinegar. Put dry ingredients in processor. Add liquid, about 1/4 cup while
processing til mixture forms a lump. Let rest for 30 minutes or more. Make
pie crusts as usual. I usually roll out on plastic wrap.Per Serving
(excluding unknown items): 1028 Calories; 115g Fat (98.1% calories from
fat); 1g Protein; 4g Carbohydrate; 0g Dietary Fiber; 47mg Cholesterol;
1082mg Sodium. Exchanges: 0 Lean Meat; 23 Fat; 0 Other Carbohydrates.Nutr.
Assoc. : 0 0 0 0 0 0 0

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

American Apple Pie

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:

-= Ingredients =-
0 -CRUST-
3 cups Flour
1 teaspoon Salt
1 cup Chilled Shortening Or Lard
0 -Cut
0 Margarine
1/3 cup Milk
1 Egg
2 tablespoon Unsalted butter ; melt
0 -FILLING-
1 pound Sweet-[censored] Firm Apples
0 -Peeled
0 Cored/Quartered
1 tablespoon Sugar
2 tablespoon Flour
1 teaspoon Vanilla
1/2 cup Half and half
0

-= Instructions =-
Sift together flour and salt in bowl of mixer fitted with paddle
attachment. Add shortening and beat on low speed until mixture is
consistency of fine cornmeal. Whisk together milk and egg in small bowl and
pour into flour mixture. Increase speed to medium and beat until dough
forms ball and pulls away from sides of bowl. Divide dough into 3 equal
portions. Flatten into disks and wrap separately in plastic wrap.
Refrigerate 2 portions at least 20 minutes or up to 1 day. Cover and
refrigerate third portion for another purpose 2 days or freeze up to 1
month. On heavily floured surface, roll out 1 portion of dough into 1/8"
thick round about 2" larger in diameter than 9- or 10" pie plate. Drape
dough over rolling pin and carefully transfer to pie plate. Press in
gently. Trim dough so hangs about 1/2" over edge. Fold overhang under and
press against rim. Brush bottom and sides of crust with melted butter. Set
aside. FILLING: Toss together apples, sugar and flour in large bowl. Add
vanilla and half and half. Mix well. Spoon filling into prepared crust.
Roll out second dough portion into round of about same size and thickness.
Using sharp knife, cut into strips 1/2- to 3/4" wide for lattice top. Pick
up 2 longest strips at center of round and cross over center of filled pie
crust. Place half of strips about 3/4" apart across pie. Fold back every
other strip from center and place cross strip close to center of pie.
Unfold folded strips. Repeat in this manner, working from center of pie to
rim, until half of pie is covered in woven pattern. Repeat on other half of
pie. Trim ends of strips even with edge of bottom crust. Lift ends of
strips and brush edges of bottom crust with water. Press strips gently but
firmly against rim. Flute edges. Bake at 425 10 minutes. Reduce temperature
to 350 and bake until crust is golden and apples are tender when pierced
with thin knife blade, 30 to 40 minutes. Let cool completely on rack.
Invert aluminum pie plate over top and secure in place with rubber bands or
string, or cover with foil. By Jimg <[email hidden]> on September 09,
1999 MM by Helen PeagramPer Serving (excluding unknown items): 620 Calories;
26g Fat (38.3% calories from fat); 10g Protein; 86g Carbohydrate; 2g Dietary
Fiber; 92mg Cholesterol; 289mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Apple Pie [pennsylvania]> The Fish Market

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:

-= Ingredients =-
0 MMMMM
0 MEASUREMENTS
0 -CRUST-
1/2 cup Flour
3 tablespoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 pound Sweet butter
3 tablespoon To 4 apple cider
0 -FILLING-
6 ea To 8 [censored] apples
1 ea Egg ; lightly beaten
1/4 cup Sour cream
3/4 cup Sugar
1/2 teaspoon Salt
2 teaspoons Vanilla
1/4 cup Flour
0 -TOPPING-
1/3 cup Brown sugar
1/3 cup White sugar
1 teaspoon Cinnamon
1/2 cup Flour
1 d Salt
1 cup Chopped walnuts
6 tablespoon Melted butter
0

-= Instructions =-
CRUST: Sift flour, sugar, salt and cinnamon into bowl. Cut butter into dry
ingredients with pastry cutter or 2 knives. Add just enough apple cider to
hold dough together. Form dough into a ball. Flatten slightly and roll out
on lightly floured surface. Fit pastry carefully into a 9 or 10-inch pie
pan. Trim crust 1/2-inch beyond edge of pan and roll edge under. Crimp
edges. FILLING: Preheat oven to 450 degrees F. Pare and thinly slice
apples. Mix egg, sour cream, sugar, salt, vanilla and flour; add to apples
and toss until lightly coated. Spoon apples into pastry shell. Bake 10
minutes, then reduce heat to 350 degrees F and continue baking until apples
are tender, about 40 to 45 minutes. TOPPING: Mix together sugars,
cinnamon, flour and salt. Add nuts and melted butter and blend thoroughly.
When pie has been in the oven for about 35 minutes, spread topping over it
and continue baking until golden, about 10 or 15 minutes. Source: The
Fish Market, downtown Philadelphia as printed in the RSVP section, Bon
Appetit, January 1977; typos by Dorothy Flatman 1996 From: "Rfm"
<[email hidden]>Per Serving (excluding unknown items): 10472 Calories;
690g Fat (57.9% calories from fat); 80g Protein; 1048g Carbohydrate; 19g
Dietary Fiber; 1805mg Cholesterol; 10127mg Sodium. Exchanges: 15 1/2
Grain(Starch); 4 1/2 Lean Meat; 1 Non-Fat Milk; 135 Fat; 53 1/2 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Apple Pie 2

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:

-= Ingredients =-
1 Batch pie pastry ; see recipe
6 large Apples
1 tablespoon Fresh lemon juice
1/2 teaspoon Lemon zest
1/2 cup Brown sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Ground cloves
1/8 teaspoon Ground ginger
1 tablespoon All-purpose flour
1 tablespoon Butter ; cut into bits
1 teaspoon Sugar
1 d Cinnamon
1 tablespoon Milk
0

-= Instructions =-
Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix
sugar, flour, and spices. Toss with apples to coat. Roll half of dough into
a round and fit into a 9" pie pan. Fill shell with apple mixture. Dot top
with butter. Roll remaining dough into a round large enough to cover top of
apples. Place carefully over apple filling and crimp edges of crusts
together. Make slits in top crust to vent. Mix teaspoon of sugar with dash
of cinnamon. Brush top of crust with milk and sprinkle lightly with
cinnamon sugar. Bake at 450 degrees for 10 minutes. Reduce heat to 375
degrees and bake an additional 20-30 minutes. Serving Ideas : Serve hot
with sharp cheese, ice cream, or clotted cream. Recipe by: Elizabeth
Powell busted by H Peagram, converted by MM_Buster v2.0j.Per Serving
(excluding unknown items): 382 Calories; 13g Fat (29.6% calories from fat);
3g Protein; 67g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 137mg
Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2
1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...
[email hidden] wrote:
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sour cream
2 pounds peeled apple slices

1. Combine first five (dry) ingredients.
2. Cover bottom of unbaked pie shell with 1/4 of mixture.
3. Stir remaining mixture into sour cream.
4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
5. Place mixture into pie shell and cover with top pastry. Let rest 10
minutes.
6. Sprinkle with sugar and cinnamon.
7. Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about
45 minutes, or until apples are done.

Would I be able to replace the apples with nectarines, do you think?. I can
see "hundreds?" of tiny nectarines growing. I think I'm going to have heaps
again. I live in Australia. It's spring here.

--
Jen

Wayne Boatwright said:

Dog3 wrote in rec.food.cooking:

Quoted message said:

"Edwin Pawlowski" wrote in:

Quoted message said:

<[email hidden]> wrote in message

> Hi all,
> can anyone gimme a simple recipe for Apple pie.
>
> thanks
> John
Use a recipe for peach pie, just substitute apples for peaches.

I thought you were supposed to use the cherry pie recipe but substitute
the apples for cherries. Or is it the other way around.

Michael

Or...you can chop it all up and use a recipe for mince pie! :-)

Or use the recipe for a cream pie hold the cream, double the crust, use
fruit and bake it last rather than first.

Quoted message said:

Hi all,
can anyone gimme a simple recipe for Apple pie.

Are you really looking for a crust recipe? One crust or two?

If not, for one 8 inch pie, slice 8 largish [censored] apples - toss in a
bit (3-4T) of flour, heap them in your crust lined pie plate, sprinkle
with cinnamon (about 1 tsp) and enough sugar to take the pucker off
your apples (1/2 to 3/4C). Dot with some butter (2-4 tablespoons),
cover it all with your second crust, crimp the edges and cut vents in
the top. Bake 350° F or until the crust is brown and juice seeps from
the vents... which is 45 - 60 minutes for me.