Best 6 Moms Harvest Apple Pie Recipes

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When it comes to classic comfort food, few things beat a warm, homemade apple pie. And while there are countless recipes out there, there's nothing quite like Mom's Harvest Apple Pie. This timeless dessert is bursting with flavor, with tender apples, a flaky crust, and a generous helping of spices. Whether you're looking to evoke childhood memories or simply enjoy a delicious treat, Mom's Harvest Apple Pie is sure to hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

GOLDEN HARVEST APPLE PIE



Golden Harvest Apple Pie image

You'll think Grandma was baking in the kitchen when you taste your first bite of this old-fashioned pie. The golden, tender crust holds a yummy apple filling with a hint of orange.-Drew Menne, Vineyard Haven, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water
FILLING:
2 tablespoons all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
6 cups thinly sliced peeled tart apples
3 tablespoons orange marmalade
2 tablespoons butter
1 tablespoon milk

Steps:

  • In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., Sprinkle flour over the pastry. Combine the sugar, cinnamon and nutmeg; layer into pastry alternately with apples. Dot with marmalade and butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk., Bake at 425° for 15 minutes. Reduce heat to 375°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.

Nutrition Facts : Calories 413 calories, Fat 21g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 320mg sodium, Carbohydrate 52g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

MOM'S APPLE PIE I



Mom's Apple Pie I image

My Mom makes the best Apple Pie I have ever tasted. Now I would like to share her secret with you. Serve with vanilla ice cream if you wish.

Provided by Rita Wittwer

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
¾ cup white sugar
2 tablespoons all-purpose flour
⅛ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 tart apples - peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey

Steps:

  • Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
  • In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
  • Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
  • Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 55.3 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 291.7 mg, Sugar 29.6 g

TOM'S MOM'S APPLE PIE



Tom's Mom's Apple Pie image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h55m

Yield 6 to 8 servings

Number Of Ingredients 20

3 cups sifted all-purpose flour, plus extra for bench flour
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup cold lard (about 4 ounces), broken up into small pieces
2 teaspoons apple cider vinegar
1/3 cup cold water
1/4 cup light brown sugar
1/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
5 Granny Smith apples (about 1 3/4 pounds), peeled and cut into 1/4-inch slices
1 tablespoon fresh orange juice
2 tablespoons unsalted butter, cut into 1/4-inch pieces
8 ounces cold mascarpone
3/4 cup cold heavy cream
1/4 cup confectioners' sugar

Steps:

  • For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight.
  • Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
  • Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off.
  • For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside.
  • Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine.
  • Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick.
  • Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang.
  • Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour.
  • For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.)
  • Cut the pie into slices and top with the mascarpone whipped cream.

MOM'S APPLE PIE II



Mom's Apple Pie II image

Mom's apple pie is your standard for all other apple pies! It is a typical New England recipe that tastes the best in the fall when the apples are at their prime.

Provided by DENISEMACGREGOR

Categories     Desserts     Pies     Apple Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 cups all-purpose flour
1 cup whole wheat flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup vegetable oil
3 fluid ounces milk
6 cups apples - peeled, cored and chopped
1 lemon, juiced
½ cup white sugar
1 teaspoon ground cinnamon
1 tablespoon butter

Steps:

  • Preheat oven to 425 degrees F (230 degrees C).
  • In a large bowl, mix white flour, whole wheat flour, baking powder and salt. Stir in oil and milk all at once with a fork. When mixture forms a ball, divide into 2 pieces. Roll out, one half at a time between two pieces of waxed paper. Line a 9 inch pie pan with one half.
  • In a large bowl, combine apples, lemon juice, sugar and cinnamon. Mix well and pour into pie crust; dot with butter. Cover with top crust. Seal and crimp edges, and cut slits in the top for steam to escape.
  • Bake in the preheated oven for 10 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake for another 30 minutes or until apples are soft.

Nutrition Facts : Calories 464.4 calories, Carbohydrate 62.4 g, Cholesterol 4.7 mg, Fat 22.9 g, Fiber 5.7 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 185.5 mg, Sugar 22.9 g

HARVEST APPLE PIE



Harvest Apple Pie image

This is a no fail recipe - If you have trouble with conventional pie crusts this is for you. This recipe is by Laura Going and was a grand prize winner in a BC Women magazine contest. It is delicious

Provided by Bergy

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup soft butter
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
250 g cream cheese, room temperature
1 teaspoon instant coffee
1 large egg
1/3 cup sugar
1/3 cup sugar
1/2 teaspoon cinnamon
4 cups apples, peeled & sliced
3 -4 tablespoons slivered almonds

Steps:

  • First layer: In a medium bowl beat butter until fluffy, add sugar& vanilla, beat well; Mix in flour (use hands or a fork); Spread the mixture evenly over the bottom of a 10" pie plate, press down slightly
  • Second layer: Beat cheese until fluffy, add instant coffee& sugar, beat well, add egg, continue beating until everthing is well mixed.Spread this mixture over the first layer
  • Third Layer: In a bowl mix the sugar& cinnamon, add apples and toss to coat evenly Place the apple slices in a pinwheel design, start in the center and work out to the edge Sprinkle any remaining sugar on top.
  • Bake at 425 for 15 minutes. Sprinkle with slivered almonds, lower temperature to 375F and bake a further 30-40 minutes.
  • Cool at least 3 hours before serving.

MOM'S BEST APPLE PIE



Mom's Best Apple Pie image

Just the way Mom always made it. She passed it on to me, and now I'm passing it on to you. I usually cheat and use ready made crusts, I never use the salt, and I add more pie seasoning and vanilla just as personal preference.

Provided by serabear

Categories     Pie

Time 1h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

2 -2 1/2 lbs granny smith apples
3/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons flour
1 teaspoon apple pie spice
1/8 teaspoon salt
3 tablespoons butter, cut into thin pats
1/4 cup heavy cream or 1/4 cup milk
1 teaspoon vanilla
2 prepared pie crusts

Steps:

  • Peel, core, and pare apples.
  • Mix all dry ingredients.
  • Spread 1/3 of apples, followed by 1/3 of sugar mixture into the bottom of prepared unbaked 9in pie crust, repeat twice.
  • Top with pats of butter, and cover with top pie crust. Cut star shape (an X) into center of crust, slightly pull back dough.
  • Mix cream with vanilla, pour slowly into opening of crust.
  • Place on cookie sheet, and bake at 400 for 50 minutes, or until crust is golden brown and juices are bubbling.

Nutrition Facts : Calories 610.1, Fat 29.6, SaturatedFat 10.9, Cholesterol 28.9, Sodium 410, Carbohydrate 84.6, Fiber 5.9, Sugar 49.8, Protein 4.6

Tips:

  • Choose the right apples. Granny Smith, Honeycrisp, and Braeburn are all good choices for apple pie because they hold their shape well and have a tart flavor that balances the sweetness of the filling.
  • Peel and slice the apples thinly. This will help them cook evenly and prevent them from becoming mushy.
  • Add some spices to the filling. Cinnamon, nutmeg, and ginger are all classic apple pie spices, but you can also experiment with other spices like cardamom or allspice.
  • Don't overfill the pie crust. Leave about 1/2 inch of space around the edges so that the filling has room to bubble up.
  • Bake the pie at a high temperature for the first 15 minutes. This will help to create a golden brown crust.
  • Reduce the temperature and continue baking until the filling is bubbling and the crust is golden brown.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Apple pie is a classic dessert that is perfect for any occasion. With its flaky crust, sweet and tart filling, and warm spices, it's sure to please everyone at your table. So next time you're looking for a delicious and easy dessert, give this apple pie recipe a try.

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