Jos Apple Pie Recipes

SARA JO'S APPLE PIE

Steps:

• 1. Pie Crust: Add flour and salt to a large mixing bowl. Mix. Add chilled butter and shortening. Cut into flour mixture using a fork or pastry blender until the mixture resembles coarse crumbs. Add a tablespoon of ice cold water at a time until dough begins to clump together. Don't over mix. Gently mold dough into two even round disks. Cover with plastic wrap and put in the fridge for at least 30 minutes but okay up to two days before using.
• 2. Pie Crust Part 2: Put one disk between two pieces of floured parchment paper. Using a rolling pin and starting at the center, gently roll dough to be thin and round about 1/2 inch larger than the diameter of your pie dish. Remove top parchment and gentle turn crust dough into pie dish, remove second sheet of parchment. Smooth and adjust dough to fit pie dish. Trim edges using a butter knife to match pie dish.
• 3. Apple Pie Filling: Core, slice, and peel apples. I use a twelve section pie slicer for this. Rinse and put in large bowl. Add sugars, flour, cinnamon, nutmeg, and lemon juice. Mix until apple slices are coated. Transfer to the prepared pie dish. Scatter butter slices over pie filling. It will take 6-7 cups of apple slices to fill a pie pan depending on size.
• 4. Pie Crust Part 3: Take the second disk from fridge, and place between two pieces of floured parchment paper. Roll out the same way you did before, working from the middle out. Remove top parchment, place over top of apples, remove second parchment. Trim dough to match pie dish. Using the tongs of a fork or your fingers, press together the pie crust bottom and top to seal. Using tongs of a fork, puncture center of pie to allow steam venting.
• 5. Bake Pie at 375 degrees for 60 minutes (40 minutes covered with foil, last 20 minutes no foil). Remove. Cool. Slice. Serve. Enjoy.

JO'S APPLE PIE

Steps:

• 1. Prepare your pie crusts and put the dough in a plastic bag until the pie filling is made.
• 2. Peel and core the apples. Put in a big dish and add the sugar, flour, cinnamon and lime juice. Stir it up well so all the apples get covered.
• 3. If you made your crust from scratch, cut the dough ball in half and use 1/2 for the top and 1/2 of the dough for the bottom crust.
• 4. Roll out the bottom crust. Make sure the edges of the crust hang over the pie tin. Add the apple mixture. Add the earth balance in dollops all over the top of the apples.
• 5. Roll out the top crust making sure it's a bit bigger then the pie pan.
• 6. Put the crust on top of the pie and fold the edges under and over the top of the bottom crust. Once that is done, flute the edges.
• 7. Using a beaten egg, brush the top of the crust well and then make steam holes in the crust. Sprinkle with some sugar if you like.
• 8. Bake at 425'F for 12 minutes, then put on the metal edge guard if you have one and bake for another 20-40 minutes at 350'F. Once done, cool on a metal baking rack. Serve warm or cold, it's up to you.
• 9. Serve with your favourite whipped topping, a slice of melted cheddar cheese or a la mode. I've tried them all and they are all delicious.
• 10. Enjoy!

CHEF JOHN'S EASY APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
• Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.