Apple pies...............

16 years ago

.......I still have no idea what variety these apples are, but they are good eating apples as well as cooking. We have two apple trees. On one of the trees the fruit ripened early, back in August. The apples on the second tree are perfect now.

Moe picked me enough this morning for two pies. Kept one and took the other one to Victoria for Matthew.

Sort by:Oldest

Comments (11)

lsr2002
16 years ago
YUM! They look wonderful. I'll bet Matt just loved getting one.

Lee
homesforsale
16 years ago
Beautiful pies Ann~ Matt's a lucky son...
Related Discussions
Dried Apple Pies
Q
Comments (3)
I love fried apple pies, deep dish apple pies and apple cobblers, but don't think that a dried apple pie would make it into my mouth after reading that poem...(;-) It did give me a good chuckle though. Mary
...See More
freezing apple pies?
Q
Comments (27)
G'Day Marian. Here are a few thoughts on frozen apple pies. The only time I need a frozen pie is for camping or hunting when it is not feasible to bake a pie. I have tried baking a pie (cherry works better than apple for me) and freezing it and taking it in a cooler and then defrosting it at camp. The apple pie is marginal that way (cherry works better) but welcome with a hot cuppa after a morning of walking the hills. I have experimented and the following method works a bit better. I bake an apple pie and let it cool and then slice it. I then take my vacuum sealer bags and form 8 bags large enough for each slice. I place the slices on waxed paper and then on a cookie sheet and freeze solid. Then I vaccum seal the slices and back into the freezer (labelled and dated). This works fairly well. For camping, I pack the individual slices in my cooler and I don't have to worry about transporting a pie plate back and forth and the slices take less space. They stay fairly frozen until needed, but this does depend on time of the year. At home, if Leslie and I have a hankering for an apple pie and we don't want a whole pie to temp us, we take a couple slices out of the freezer. Dang, now I want an apple pie. I will have to check to see if the Johnathons are out yet--those are my favorite as I can't find pippens around here. Based on my experience, peach pies and cobblers don't do well frozen and thawed. I have not tried pumpkin pie. Cheers, Gary
...See More
Freezing Apple Pies
Q
Comments (2)
The correct answer is C.... but a and b will work too...... so does that make the correct answer D?
...See More
Individual Apple Pies
Q
Comments (11)
Here's the dough recipe DH usually uses when he makes empanadas, which are baked, not fried. (By the way, it sure is hard to follow AnnT with a recipe. Those little pies look soooooo good!) This recipe comes from the 1987 edition of the "State Fair of Texas Prize Winning Recipes, A Collection of Recipes From the Sesquicentennial Food Contest Winners." The recipe was submitted by Judy Sutton. This dough actually goes with her Chocolate Pie, which I insist DH make along with his apple pies. I've put his variations in parenthesis. I've also followed the crust recipe with an attempt to describe how to form the empanadas. Unfortunately, DH was very vague. Cheese Pie Crust: 1 cup grated cheese (DH uses sharp cheddar, but the recipe doesn't specify) 3 cups flour 1 1/2 teaspoon salt 1 1/4 cup butter-flavored Crisco (DH uses butter instead, but it produces a different texture of pie crust than shortening) 1 egg plus water to make 1/2 cup liquid 1 teaspoon vinegar Mix flour, salt, cheese and Crisco. Add vinegar to egg and water mixture and pour into flour mixture. Mix with hands until dough forms a ball. Yield 3 pie crusts. To form the empanadas, roll the dough out and cut into approximately 6" rounds. Place your filling in the center of the round (Frustratingly, DH doesn't measure, and couldn't tell me how much he puts, but not so much that it squishes out the sides.) Fold the round over into a half moon shape, and crimp the edges to form a tight seal. Bake until brown. As for oven temperature, Dh says he looks up pierogi recipes to determine oven temperature. I wish I could have given more definitive instructions, but DH is allergic to measuring and clocks, and couldn't tell me the specifics. Sorry. He just wings it each time, and it usually turns out delicious. Sally
...See More
wizardnm
16 years ago
There's just something about apple pie!! Yours look lovely Ann. Did you try the vodka crust?

Nancy
stacy3
16 years ago
you're making my mouth water...
teresa_nc7
16 years ago
Lovely pies! Lucky Matt and Moe!

Ann, I've sent you two emergency emails! Please reply to the glenraven address or call me. Thanks!

Teresa
User
16 years ago
Oh lovely ! Ann I don't know where you live, but the Wealthy apple, in my neck of the woods, is an August apple.

I love them, I have some in the freezer and they are still pure white. Make the best apple pies/desserts I have ever had.
User
Original Author
16 years ago
Ohiomom. The other apple tree that ripened in August was a yellow apple with a white flesh. I wonder if it was also a Wealthy apple. Made great pies.

Nancy No, I used my favourite pasty recipe. I've tried many different pastries over the years including some with the addition of vinegar or lemon but this is the one that I always come back to. It has never failed me. A tender crust and it is easy to work with. And can be used for both savory and sweet pies/tarts.

Home Cookin Chapter: Recipes From Thibeault's Table

Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

(Note: If I use the cuisinart to cut in my fat and then I move the mixture
to a bowl and add the water by hand).
I like to do this by feel which I find I can't do by machine. It is easy to overwork the dough using the FP resulting in a tough crust.

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.
annie1992
16 years ago
Well, I sure ought to know better than to open one of these "Ann T baking" threads when I'm ready for breakfast. That looks absolutely delicious, Ann.

Annie
User
16 years ago
AnnT

Here is a link to an article on Peter Gideon and his "wealthy apple", named for his wife. A local orchard has them, but strangely enough the gentleman that grows them was unaware of the history of this wonderful apple.

More than you wanted to know ? :)

Here is a link that might be useful: Wealthy Apple
lyndaluu2
16 years ago
Wonderful pies!!!

I hate opening your threads; (not really); everything always looks to good LOL

I now will have to do some baking....it's colder here we finely had some rain yesterday and a chance today.

Linda
woodie
16 years ago
Looks so good, Ann. I miss my Mom's apple pies :)
She said to me the other day that maybe she could make one, but she can barely manage to get around, so I don't see it happening and anyway she'd use the red box pie crust, so it sure wouldn't be the same as the old days :(

Related Stories

PRODUCT PICKS Guest Picks: Pi Day + Pie Stuff = Yummy Fun

By Mariko Jackson

Add these tools and accessories to your baking arsenal and watch smiles multiply

Full Story

COFFEE WITH AN ARCHITECT Design Explained in Pie Charts

By Jody Brown Architecture, pllc

If you've ever wondered about the creative process of architects and designers, check out these simple charts

Full Story

DECORATING GUIDES Crisp, Fresh: Go for Green Apples

By Lily Gahagan

On the Walls or Au Natural, Green Apples Pack a Decorative Bite

Full Story

EDIBLE GARDENS How to Add an Apple Tree to Your Edible Garden

By Marianne Lipanovich

Readily available, beautiful and fragrant, apple trees offer four-season interest along with crisp, juicy fruit

Full Story

KITCHEN DESIGN 16 Scrumptious Eat-In Kitchens and What They Want You to Serve

By Becky Harris

Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over

Full Story

EDIBLE GARDENS Why Grow Quince? For Beauty, Fragrance and Old-Time Flavor

By Marianne Lipanovich

Delightfully perfumed fruit and lovely spring blossoms make this apple and pear cousin worth a spot in the garden

Full Story

HOUZZ TOURS Houzz Tour: Undone in the French Quarter

By Karen Egly-Thompson

Color and history abound in this ‘unrenovated’ pied-à-terre in the Big Easy

Full Story

146

GARDENING AND LANDSCAPING Crazy for Fruit Trees

By Marianne Lipanovich

Whether a single citrus or a mini apple orchard, even the smallest landscape space can bear deliriously delicious fruit

Full Story

PRODUCT PICKS Guest Picks: Fun at the Thanksgiving Kids' Table

By Elaina Verhoff

Colored pencils, faux wishbones and more will keep children entertained before the turkey and after the pie

Full Story

SHOP HOUZZ Shop Houzz: Create a Fresh Fall Dining Room

By ericajmarcus

Natural wood dining furniture, warm textiles and earthy tableware inspired by autumn

Full Story

Apple pies...............

Comments (11)

lsr2002

homesforsale

Related Discussions

wizardnm

stacy3

teresa_nc7

User

User
Original Author

annie1992

User

lyndaluu2

woodie

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Apple pies...............

Comments (11)

Related Discussions

UserOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

User
Original Author