Jos Apple Pie Recipes

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!

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Steps:

• In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. , In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes more or until crust is golden and filling is bubbly.