Sara Jos Apple Pie Recipes

CLASSIC APPLE PIE

Steps:

• Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
• While pie crust is resting in the fridge, toss the sliced apples with the lemon juice, brown sugar, cinnamon and flour. Set aside.
• Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
• Preheat oven to 375°F.
• Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
• Add the apple mixture to the bottom crust
• Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed. Brush generously with beaten egg.
• Bake for about an hour or until the crust is golden and starts to brown and juices are bubbling.

DEEP DISH APPLE PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard the leftover juices in the bottom of the bowl.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Lattice the pie crust. Crimp or flute the edges to seal.
• Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
• Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

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!