Joes Stone Crab Pot Pie Recipes

Steps:

• For the filling: Peel, quarter, and core the apples. And slice them into a large mixing bowl, tossing them with the lemon juice to prevent darkening. In a small bowl, stir together the sugar flour, cinnamon, cloves, nutmeg, and salt. Sprinkle this mixture over the apples and toss to coat. For the topping: In a food processor, or using two knives or your fingers, cut together the flour and butter, leaving the butter in pieces about the size of a nickel. Mix in the brown sugar, then the pecans. Refrigerate the mixture. Scatter the apple mixture into the crust, mounding it in the center. Place in the oven; place a sheet of aluminum foil on the rack below to catch any drips. Bake for 25 minutes. Raise the oven heat to 400°F. Scatter the topping over the apples, covering them completely and pressing gently to adhere. Bake until the topping is nicely browned, 25 to 30 minutes longer. Cool the pie on a wire rack; serve at room temperature or lukewarm.

Steps:

• For the crust:.
• Preheat oven to 350°F.
• Butter a 9-inch pie plate.
• Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
• Add melted butter& sugar and pulse until combined.
• Press mixture into bottom and up sides of pan, forming a neat border around th edges.
• Bake until crust is set and golden, about 8 minutes.
• Set aside on wire rack; leave oven on.
• For the filling:.
• Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes.
• Gradually add the condensed milk and continue to beat until thick, 3-4 minutes longer.
• Lower the mixer speed and slowly add lime juice, mixing until just combined.
• Pour mixture into crust and bake for 10 minutes, or until filling has just set.
• Cool on wire rack, then refrigerate.
• Freeze for 15-20 minutes before serving.
• For the topping:.
• Whip the cream and the confectioner's sugar until nearly stiff.
• Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
• Garnish with a slice of key lime if desired.