Sara Jos Apple Pie Recipes

PERFECT APPLE PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
• In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
• Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.

SARAH'S SWEDISH APPLE PIE

Steps:

• Place the peeled and chopped apples in the bottom of a standard pie plate. Sprinkle sugar and cinnamon on top.
• In a small bowl mix topping ingredients and pat down on top of the apples.
• Bake at 350 for 45 min or until lightly brown.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

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.