LUCY APPLE RECIPES
GRANDMA LUCY'S APPLE PIE | JUST A PINCH RECIPES
Grandma Lucy would make at least 25 pies every Thanksgiving season; and an entire bushel of apples. Rome apples were her preferred Apple for pie, followed by Macintosh. I bought her an Apple Peeler Corer Slicer, but Mom never used it; she preferred her old fashioned method of cutting and peeling by hand with a paring knife, and placing the apple slices into a big soup pot of cold water and lemon juice. And she would always double the amount of cinnamon in her Pumpkin and apple pie recipes. Her tablespoons were never "levelled" .. always heaping!
Provided by Lucy Edwards @ladyarwen3
Categories Pies
Prep Time 2 hours
Cook Time 45 minutes
Yield 8
Number Of Ingredients 8
Steps:
- mix filling ingredients (apples, tapioca, cinnamin, nutmeg, lemon juice and sugar) together in a large bowl.
- Filling should "marinate" for at least 30 minutes, stirring at least 4 times before baking, to give tapioca time to soften.
- Stir every 10 minutes.
- Lemon juice is essential to prevent apples from turning brown.
- While filling is marinating, prepare crust for 2-crust pie, or use refridgerated pie crusts.
- Grandma Lucy used the Crisco(r) pie crust recipe; using ice water to prepare.
- Roll out dough to a 10 inch circle
- line a 9 inch pie dish with dough; leave 1 in overhang. press gently to remove all air bubbles. DO NOT prick crust. DO NOT pre-bake.
- pour filling into crust, heaping slightly in the center.
- roll out remaining dough and cover apples
- flute using tines of a fork to seal the edges. Trim excess.
- Cut vent holes in top of pie. ( Use a small seasonal cookie cutter in the shape of an apple, or any other desired shape) .
- Brush top of pie with whole milk. Sprinkle with decorating sugar.
- Bake in 400* preheated oven.
- cover edges of pie with aluminum foil to prevent over-browning
- Cool before serving. Best served at room temperature or slightly warmed.
GRANDMA LUCY'S APPLE PIE | JUST A PINCH RECIPES
Grandma Lucy would make at least 25 pies every Thanksgiving season; and an entire bushel of apples. Rome apples were her preferred Apple for pie, followed by Macintosh. I bought her an Apple Peeler Corer Slicer, but Mom never used it; she preferred her old fashioned method of cutting and peeling by hand with a paring knife, and placing the apple slices into a big soup pot of cold water and lemon juice. And she would always double the amount of cinnamon in her Pumpkin and apple pie recipes. Her tablespoons were never "levelled" .. always heaping!
Provided by Lucy Edwards @ladyarwen3
Categories Pies
Prep Time 2 hours
Cook Time 45 minutes
Yield 8
Number Of Ingredients 8
Steps:
- mix filling ingredients (apples, tapioca, cinnamin, nutmeg, lemon juice and sugar) together in a large bowl.
- Filling should "marinate" for at least 30 minutes, stirring at least 4 times before baking, to give tapioca time to soften.
- Stir every 10 minutes.
- Lemon juice is essential to prevent apples from turning brown.
- While filling is marinating, prepare crust for 2-crust pie, or use refridgerated pie crusts.
- Grandma Lucy used the Crisco(r) pie crust recipe; using ice water to prepare.
- Roll out dough to a 10 inch circle
- line a 9 inch pie dish with dough; leave 1 in overhang. press gently to remove all air bubbles. DO NOT prick crust. DO NOT pre-bake.
- pour filling into crust, heaping slightly in the center.
- roll out remaining dough and cover apples
- flute using tines of a fork to seal the edges. Trim excess.
- Cut vent holes in top of pie. ( Use a small seasonal cookie cutter in the shape of an apple, or any other desired shape) .
- Brush top of pie with whole milk. Sprinkle with decorating sugar.
- Bake in 400* preheated oven.
- cover edges of pie with aluminum foil to prevent over-browning
- Cool before serving. Best served at room temperature or slightly warmed.
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From chelanfresh.com
From chelanfresh.com
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From specialtyproduce.com
From specialtyproduce.com
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From thevgnway.com
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From today.com
From today.com
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Upgrade your fall and holiday baking game with the incredibly Pinterest-able Lucy Apple. Chef Meg joined us once again to show us the best way to use these r...
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From m.youtube.com
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From thevgnway.com
From thevgnway.com
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From chelanfresh.com
From chelanfresh.com
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From today.com
From today.com
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From townandcountrymag.com
From townandcountrymag.com
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From eatlikenoone.com
From eatlikenoone.com
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APPLE CRISP | LUCK'S FOODS
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From lucksfoods.com
From lucksfoods.com
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From luckyleaf.com
From luckyleaf.com
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From foodnetwork.com
From foodnetwork.com
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From today.com
From today.com
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From luckyleaf.com
From luckyleaf.com
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Grease a 3-quart baking dish. ... dish and then apple pie filling. Sprinkle cake mix over ... 375°F for about 45 minutes or until cake tests done. Sprinkle cake mix over ... 375°F for about 45 minutes or until cake tests done.
From cooks.com
From cooks.com
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From lcbo.com
From lcbo.com
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