Recipe for Apple Pie- NOT the usual...?

Question

Years ago my mom made the best apple pies. She has sadly passed away and I am trying to figure out how to make her special kind.

Hers were more like applesauce filling and very sweet, NO hard tart apples at all. I do recall she'd send me to the store for The Red Delicious variety of apples. She'd simmer these for HOURS until they were just a little thicker than apple sauce. Problem it, I have no idea how long, if she put water in them, or what. They were HEAVENLY! Anyone know how she might have cooked these apples? Thanks!

I truly appreciate all of the recipes thus far BUT I think maybe only the Q and not the details were read??
I already know my mom used Red Delicious apples and how to make her crust- I simply want to know what I do to get that type of apple to cook to a slightly thicker consistency than applesauce; what do I add to them to make them cook that way AND be sweet NOT tart.
This is important as I HATE every apple pie I have ever eaten except this one my mom made. I've not had one in 5 years. No offense to the gourmet recipes listed but that is not what I like and not what I am looking for. Thanks! :)

Answer 1

peel the apples
put them in a pot with just a small amount of water
simmer (very low heat cook)
add some sugar or honey to taste
experiment until you get it right

Answer 2

This a recipe using the given apples you mentioned.

Applesauce will vary in texture and flavor depending on the variety of apple used. All-purpose apples such as Granny Smith, Rome Beauty, Fuji and Jonagold (as well as many others) produce good results.

8 large apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon

Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered for 10 minutes or until apples are part sauce and with some chunks of apple left. Watch closely and stir often to prevent burning. Applesauce should be thick; add more water if necessary. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve. Stir in sugar to desired sweetness. Add cinnamon and nutmeg. Serve warm or chilled. Cover and refrigerate leftovers for up to one week. Yield 5 to 6 cups.

To make unsweetened applesauce: omit added sugar and select a naturally sweet variety such as Golden Delicious, Red Delicious or Gala.

Answer 3

When I make a French Apple Flan " Tartes aux Pommes " I line a flan dish with a pastry sheet. ( grease the flan dish of course ) and then cook the apples . Here is what I do.
Core however many apples you want and chop them into small chunks.
Sprinkle with lemon juice to stop the apples from turning brown.
Select a suitable sized saucepan and fill with a little water just so the apples are not sitting on a dry base. Cook on a low heat, add sugar to taste, add tablespoon of butter. Stir regularly and taste test often. The apple will release all the wonderful juices. You can add sultanas to this and a dash of brandy or cognac.
As the apples mixture softens, keep stirring. When the mixture is almost like a puree, take from heat, drain any excess fluiid but keep the fluid for later.
Put apple mixture into flan. Core another apple of two, then quarter into an cut into thin slices so that you can arrange them on top of the apple puree in a pretty spiral pattern. Sprinkle this layer with lemon and sugar and cinammon if you like it.
Bake according to pastry instructions, usuall 30-40 mins. in a moderate oven.
When ready remove and put to one side.
Now use some of the juice that you drained from the apples and add some marmelade or any citrus flavoured jam that you like.
In a saucepan put some of the liquid, and heat it slowly, add some jam to make the consistency you want for your glaze.
It should stick to your spoon easily.
Use a pastry brush or spoon to spread the glaze over the apples and then step back and admire.
Serve with whipped fresh cream or ice-cream.
Ps. I use Granny Smith green apples in my recipe,

Answer 4

Canned apples(2 cans) two pie crust, pour apples in the crust. USE the second crust 4 the top. put cinnimon+ sugar extra in the apples then place second crust on top. PINCH the two crust together ---bake 350 for 20- 25 minutes or till brown.

Answer 5

buy the crust
chop up the apples (the more rotten the better)
through a tube of butter in there
whip it up

dump the slop into the crust which is in a glass bowl
bake for 350 degrees for 30 min

crust is brown - aka done, remove, eat

Answer 6

Every time I see an apple pie I think of the American Pie Movies lol

Answer 7

use abit of apples to simmer them with and use 1 cup of sugar. 1 tsp of flower with nutmeg and cimmon. should be it 350 for 45 minutes.

Answer 8

Deep Dish Apple Pie

Serves 10
To garnish the pie with candied apple peel, toss strips of apple peel with sugar, and arrange them on a parchment-lined baking sheet. Heat the oven to 400°, turn it off, and place the baking sheet in the oven to sit overnight.


Deep Dish Pâte Brisée

All-purpose flour, for dusting

5 1/2 pounds firm, tart apples, such as Empire

Juice of 2 lemons

1 cup sugar, plus 1 tablespoon for sprinkling

2 teaspoons ground cinnamon

6 tablespoons unsalted butter

1/2 cup brandy

1 large egg yolk

1. Heat oven to 450°. Place three-quarters of the pâte brisée on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, as necessary. Brush off excess flour; roll dough around rolling pin, and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer dough round to a parchment-lined baking sheet, and refrigerate both crusts.

2. Peel and core apples, then cut into 1/4-inch-thick slices. As you cut, place slices in a large bowl, and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with sugar mixture.

3. Divide butter between 2 large skillets, and melt over medium-high heat. Divide apples between skillets, and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8 to 10 minutes.

4. Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remaining brandy and apples. Remove from heat, and set aside.

5. Remove the crusts from the refrigerator; transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water to make egg glaze, and brush glaze on edge of dough. Center the rolled pie dough over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge, and crimp.

6. Cut several steam vents into crust. Brush surface with egg glaze, and sprinkle with remaining 1 tablespoon sugar.

7. Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350°, and bake until the crust is crisp and the apples are soft, 45 to 50 minutes more. Let stand at least 30 minutes before serving.

Answer 9

you have to add some liquids, some fresh orange juice and maybe some water till they are liquidy.

Answer 10

Hey Pop,

Apple Crumb Pie Recipe:
INGREDIENTS:
9-inch pastry shell, unbaked, chilled
1 cup sifted flour
1/2 cup brown sugar, firmly packed
1/8 teaspoon salt
1/2 cup soft butter
6 cups peeled, sliced cooking apples
1/2 cup granulated sugar
1 teaspoon ground cinnamon
vanilla ice cream
PREPARATION:
Combine flour, brown sugar, salt, and butter; blend until crumbly then set aside. Combine apples, granulated sugar, and cinnamon; mix gently to coat apple slices. Pack apple mixture into chilled crust. Sprinkle crumb topping over apples. Bake in 375° oven until apples are tender, about 50 minutes.
Serve this apple pie with vanilla ice cream.
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Apple Pie:
A 2-crust apple pie with brwn sugar, cinnamon, and other ingredients.
INGREDIENTS:
4 large cooking apples, about 2 pounds (to make 6 cups sliced apples)
1 tablespoon lemon juice
2/3 cup granulated sugar
1/2 cup light brown sugar, firmly packed
3 tablespoons flour
1 teaspoon ground cinnamon
dash nutmeg
dash allspice or ground cloves
pastry for 2-crust 9-inch pie
2 tablespoons butter
PREPARATION:
Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Toss with the lemon juice in a bowl.
In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ground cloves; pour over the apples and toss to coat.

Prepare pastry. Roll half of pie pastry to a 12 inch circle on a lightly floured surface. Fit pastry into a 9-inch pie plate; trim overhang to 1/2 inch.
Spoon apples into the prepared pastry shell; cut butter into very small pieces and sprinkle over the apples.

Roll out remaining pastry to an 11-inch circle. Cut several slits in pastry to allow steam to escape. Cover pie and trim overhang to 1/2-inch. Turn edges under flush with the rim; flute all around to make a stand-up edge.

Bake pie at 425° for 40 minutes, or until top is golden brown and juices are bubbling up. Cool on wire rack.
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Sour Cream Apple Pie:
This apple pie is topped with sour cream.
INGREDIENTS:
one 9-inch unbaked pastry shell
6 tart apples, peeled, cored, sliced
3/4 cup sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter
1/2 cup sour cream
PREPARATION:
Mix sugar, flour, cinnamon, nutmeg and butter together until crumbly. Arrange apples in pie shell; sprinkle first mixture over the apples. Spoon sour cream over the top. Bake for 25 minutes at 400°, then reduce heat to 350° and bake apple pie 20 to 30 minutes longer.
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Old Time Apple Pie:
This apple pie reicpe is made with brown sugar, nutmeg, a little lemon, and other ingredients.
INGREDIENTS:
pastry for a 9-inch double crust pie
6 cups tart apples, sliced and peeled
1/4 cup sugar
1/2 cup light brown sugar, firmly packed
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon margarine
PREPARATION:
Line a 9-inch pie plate with the pastry. Mix next 8 ingredients and fill pie shell, laying apple slices flat. Dot with the butter or margarine. Roll out top crust and place it over the apple mixture, cutting slits in several places for steam to escape.
Moisten edges of crust well with cold water and adjust top crust. With fingers or fork, pinch two crusts together to make a tight seal around pie. Bake in a hot oven, 450 degrees, for 15 minutes. Reduce heat to 350 degrees and bake 45 to 50 minutes longer.
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Caramel Apple Pecan Pie:
INGREDIENTS:
2 pastry shells, 9-inch
4 Granny Smith apples peeled and cored, thinly sliced
1/2 cup Pecans chopped
1/4 cup Sugar
1/4 lb Caramels coarse chopped
2 tb Flour
1/4 cup Milk
Milk for top
Sugar for top
PREPARATION:
Preheat oven to 375°. Fit 1 round of rolled pastry into a 9-inch pie pan.
In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell.

Top with the remaining rolled pastry.
Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge all around with a fork. Cut several slits in the top so the steam can escape during baking. Brush top with milk and sprinkle with sugar.
Bake until crust is golden brown, about 45 minutes. Pie is best served slightly warm. 8 Servings.
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Blackberry and Apple Pie:
An apple blackberry pie recipe with cinnamon and nutmeg.
INGREDIENTS:
2 1/2 pounds apples, peeled, cored, sliced
2 cups blackberries, fresh or frozen
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons flour
1 tablespoon butter, cut in small pieces
pie shell for two-crust 9-inch pie
PREPARATION:
Preheat oven to 375°.
Mix the apples and blackberries together in a large bowl.

In another bowl, combine the sugar, spices, and flour; gently mix into the fruit mixture. Line a 9-inch pie plate with bottom crust. Spoon the fruit filling into the prepared crust, then dot with butter. Top with the remaining pie crust, leaving a slight overhang. Crimp the edges of the top and bottom crusts together, sealing the fruit into the shell. Whisk the egg yolk and milk together, and brush this wash over the top crust. With a sharp knive, make several slits in the top crist to allow steam to escape.
Bake at 375° for 1 to 1 1/4 hours, or until the apples are tender. If crust seems to be browning too quickly, reduce the heat to 325 degrees.
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Fried Apple Pies:
These fried apple pies are made with refrigerated biscuits and dried apples.
INGREDIENTS:
8 ounces dried apples
1 cup water
1/3 cup sugar
1 tablespoon butter
1 can (10 ounces) refrigerated flaky biscuits
vegetable oil, for frying
PREPARATION:
Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
Roll each biscuit into a 5-inch circle on a lightly floured surface.
Place about 2 tablespoons apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat golden, turning once. Drain well on paper towels. Makes 10 little pies.
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No-Crust Apple Pie:
An apple pie with no crust, made with Bisquick, vanilla, eggs, butter, and chopped apples.
INGREDIENTS:
4 cups finely chopped apples
2 tablespoons lemon juice
2 eggs
1 cup sugar
1/4 cup melted butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
1 1/2 teaspoons vanilla
1/2 cup biscuit mix (Bisquick)
1 1/2 cups milk
PREPARATION:
Sprinkle lemon juice over apples. Beat or process in blender or food processor, the eggs, sugar, butter, spices, salt, vanilla, Bisquick, and milk. Blend well. Stir in chopped apples (do not process) and pour into a greased, 10-inch pie pan. Bake at 350° for 50 to 55 minutes, or until set. A knife inserted into center should come out clean.

Pop, I hope these Pie Receipe will be as good as your mom did. Have a delicious PIE.
Cheers!