How to make "old fashion"apple pies &slices?

Question

I would like to make a apple pie or apple slice like mom made so could someone tell me what to do and make from scratch. Currently Mrs. Smith makes our apple pies and other stuff and I would like to cut her loose.

Answer 1

Old-Fashioned Apple Pie
Ingredients
1/4 cup all-purpose flour
6 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash ground cloves
1 recipe Pastry for Double-Crust Pie (see below)
1 tablespoon butter or margarine
Shredded cheddar cheese (optional)
Milk (optional)

In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.

Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.

Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.

To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 º oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.

Pastry for Double-Crust Pie: Stir together 2 cups all-purpose four and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea-size.

Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons water total). Divide in half. Form each half into a ball.

On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.

To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.

Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Continue as directed above.
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Cinnamon Apple Slice

1 cup (100 g) 4 oz self raising (self rising) flour
pinch of salt
2 oz (50 g) shredded suet
5 tablespoons cold water

for the filling
2 cup (225 g) 8 oz cooking (tart) apples, peeled, cored and chopped
25 g (1 oz) sultanas (golden raisins)
2 tbsp (25 g) 1 oz Demerara (raw) sugar
1 teaspoon ground cinnamon
milk
2 tbsp (25 g) 1 oz granulated sugar

method
1. Sift the flour and salt into a bowl. Mix in the suet, then bind to a dough with the water. Chill for 10 minutes.
2. Meanwhile, mix together the apple, sultanas, demerara sugar and cinnamon.
3. Roll out the dough to a 34 x 23 cm (13 x 9 inch) rectangle.
4. Spoon the apple filling down the centre of the rectangle.
5. Dampen the dough edges, then fold the long sides over the filling followed by the short sides.
6. Transfer to a baking sheet. Brush with milk and sprinkle with the granulated sugar.
7. Bake in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 for 30 minutes or until firm and golden brown.
8. Serve hot, cut into diagonal slices, with rum sauce or cold with cream.

Answer 2

Ingredients:
2 tbsp. water
1/4 tsp. salt
3/4 to 1 c. sugar
2 tbsp. flour
4 tbsp. diced butter
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. vanilla
1 1/2 tbsp. fresh lemon juice
1/2 tsp. ground allspice
2 tbsp. cream
1/4 tsp. grated nutmeg
5 c. sliced tart cooking apples


Steps:
1. Make piecrust (see "How to Make Basic Piecrust" under Related eHows for instructions) or use frozen piecrust.

2. Preheat oven to 400 degrees F.

3. Peel and core the apples, then slice thinly.

4. Mix apples lightly with flour, sugar, lemon juice, spices and salt.

5. Separate dough into two balls.

6. Sprinkle a light layer of flour onto your work surface and rolling pin.

7. Roll out the dough to 1/8-inch thickness.

8. To transfer the dough to the pie pan, roll it around the rolling pin or fold it into fourths, then move it.

9. Arrange the dough loosely in the pan.

10. Trim the edges to a 1-inch overhang.

11. Add the filling. Top with diced pieces of butter.

12. Roll out the second ball of dough to 1/8-inch thickness.

13. Lay the dough over the pie and trim the edges, leaving a 1-inch overhang.

14. Fold the top edge of the upper crust over the lower crust and squeeze them together.

15. Crimp the edges by pinching small sections of dough with your fingers.

16. Use a sharp knife to put several small steam vents in the top.

17. Sprinkle the upper crust with sugar for sparkle.

18. Bake for 40 to 50 minutes, until the crust is golden.

Answer 3

I use my Mother's recipes for homemade pie....regarding the slices, from what I remember.....they are made from leftover pie pastry wrapped around an individual slice of apple, crimp edges to seal and bake.

OLGA's PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.
In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

OLGA's APPLE PIE:
6 cups Cortland apples
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
dash nutmeg
dash salt
1/4 cup flour
2 Tablespoons butter
Wash, peel, core and slice apples, toss apple slices in a large bowl with lemon juice to prevent darkening. In a small bowl combine sugar, brown sugar, cinnamon, nutmeg, salt, flour. Pour over apple slices and stir to mix well.
Arrange apple slices in pastry-lined pie pan. Dot with butter and place top crust on pie, seal and flute edges. Cut slits in the top to permit steam to escape. Bake at 450 degrees for 15 minutes. Continue baking at 350 degrees for 45 to 50 minutes or until apples test soft with a fork and the crust is golden brown. Place a cookie sheet covered with aluminum foil on lower rack in oven to catch drippings.