Karens Apple Pie Recipes

Steps:

• Preheat oven to 425 degrees F.
• Place bottom crust in large deep-dish pie pan. Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits for steam. Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.

Steps:

• Mix ingredients well.
• Fold in 3 cups diced raw pared apples and nuts.
• Bake in greased 9x13-inch pan at 350* for 50 minutes.
• Servings are estimated.

Steps:

• 1. Pre heat oven to 425oF. 2. Prepare Pie Crust - Cookie's Never Fail Pie Crust. 3. Combine sugar, flour, cinnamon, nutmeg and salt in a small bowl. 4. Peel and slice apples 5. Sprinkle over apples 6. Toss lightly until apples slices are completely coated. 7. Spoon filling into unbaked pie shell 8. Dot with golden flavor Crisco 9. Moisten pastry edge with water 10. Cover with top crust. 11. Fold top edge under bottom curst. Flute with fingers. 12. Cut slits or design in top crust. 13. Bake for 10 minutes 14. Reduce heat to 400 and bake for 40 minutes

Steps:

• Mix apples, sugar, cinnamon, flour and salt together. Pour into an unbaked crust. Put pads of butter on top of apple mixture and cover with top crust. Pinch the edges of the crust to seal pie. Use fork or knife and make steam vent holes on top of the pie. You may sprinkle with sugar. If the edges of the crust begin to get too brown when baking, cover the edges with strips of aluminum foil. You know the pie is done when the apple mixture is bubbling and the crust is lightly browned. Bake 425 degrees 40-50 minutes ( this depends on the kind of apple you use)

Steps:

• In a large bowl, combine all-purpose flour, cake flour, sugar, salt and baking powder; cover and freeze 30 minutes. Place lard and butter in a separate bowl; freeze 30 minutes. Place flour mixture in a food processor; pulse until blended. Add lard and butter; pulse until mixture is the size of peas., Transfer flour mixture to a large bowl. Mix together egg yolk and 10 tablespoons ice water; gradually add to flour mixture. Toss with a fork until dough holds together when pressed, adding more water if needed. Divide dough into thirds. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. , In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon, salt and nutmeg; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining 2 tablespoons juice until smooth; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in cranberries., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Pour fruit filling into crust. , Roll out another portion of dough; make a lattice crust. Place over filling. Trim and seal edge. Roll out remaining portion of dough to a 14x4-in. rectangle. Cut four 14x1/4-in. strips. Place 2 strips side by side; twist together. Repeat with remaining 2 strips., For decorative cutouts, cut remaining dough out with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Combine egg and milk; lightly brush lattice and edge of crust with egg mixture. Place twists along edge of pie crust, pressing lightly to adhere. Overlap cutouts on the lattice and along edge of pie. Refrigerate pie until crust is well chilled, about 30 minutes., Preheat oven to 400°. Brush cutouts with egg mixture. Cover edges loosely with foil coated with cooking spray. Bake 20 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 30-40 minutes longer. Cool on a wire rack.