Best Kellys Apple Pie Recipes

Kelly's Apple Pie image

Provided by Fran Miller

Categories Pies

Time 1h10m

Number Of Ingredients 7

Steps:

1. Put the apples slices in a large bowl and toss with lemon juice. Then add the sugar, flour, and spices. Stir WELL.
2. Put the bottom crust in a pie plate. Add the apple mixture. Put on the top crust and pinch crusts together. Cut 4 slits in the top crust. (OR cut top crust into strips & "basket weave," pinching the crusts together.)
3. Bake at 375 F. for the first 25 minutes with edges covered in foil. Remove the foil, then bake for another 25-30 minutes. Check EARLY.

Kelly's Apple Pork Chops With Stuffing image

Provided by Wildflour

Categories Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 boneless pork chops, 1 inch thick (or butterfly or if using thinner chops, just reduce baking time a bit)
1 tablespoon vegetable oil
seasoning salt
fresh coarse ground black pepper
1 (6 ounce) box stove top pork stuffing mix
1 tablespoon apple pie filling, chop apples
2 tablespoons shredded cheddar cheese
1 (21 ounce) can apple pie filling with cinnamon (Kroger brand is surprisingly good)
more fresh coarse ground black pepper

Steps:

Make stuffing according to pkg directions, fold in 1 Tbl. apple pie filling and cheddar, set aside.
Pour rest apple pie filling onto bottom of 13x9 pan (greased.)
In hot skillet, lightly brown pork chops (seasoned with seasoning salt and pepper) on both sides.
Place pork chops on top of apples.
Top each with a mound of stuffing.
(I loosely pack it a little to make it look nice, making a round ball of it.).
Sprinkle lightly with a little coarse ground pepper.
Cover and bake at 350• for 40-45 minutes.
Uncover and bake 10 minutes longer.
(*Porkchops ARE done when just barely light pink in center and juices run clear.)**When serving, make sure you scoop with a large spatula, getting underneath the chop to get all the pie filling underneath.
Hope I explained that right.

Kelly's Apple-Strawberry-Rhubarb Pie image

Provided by Wildflour

Categories Pie

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 14

1 cup sugar
1 cup light brown sugar
1/3 cup flour, plus
1 tablespoon flour
1 teaspoon cinnamon
3 cups fresh rhubarb, cut lengthwise then sliced into 1/2-inch pieces
3 cups fresh strawberries, halved except the little ones
3 granny smith apples, peeled and grated
1 tablespoon lemon juice, for apples
1 teaspoon vanilla
2 tablespoons butter
pastry for double-crust deep dish pie
milk
sugar

Steps:

In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
In medium/small bowl, combine rest of sugars, flour, and cinnamon.
In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
Pour mixture into pastry-lined 9" deepdish pie plate.
Cut up butter and dot evenly.
Cover with second pastry, seal edges well, and flute.
Cut slits to vent.
Brush top pastry crust with a little milk and sprinkle with sugar.
Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
ENJOY! :).