Sara Jos Apple Pie Recipes

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
• To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
• Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
• Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
• Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
• Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

Steps:

• Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
• Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
• Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.
• Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
• Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.

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!