Time 1h45m Yield 1 9" pie, 8 serving(s) Number Of Ingredients 13 Steps:
PREPARE THE APPLES: Peel, Core, and slice apples thinly, and place in a large bowl. Cover apples with sugars, flour, vanilla, and spices, and Mix well with apples; Set aside. At this point, PREHEAT OVEN to 350°. PREPARE THE DOUGH: Mix Salt, Flour, and Shortening in mixer- then add ice cold water. Remove dough, divide in half, and roll out one half using flour to keep from sticking- Reserve the other half for top crust. Line 9 inch pie pan with half dough; Allow 1/4 inch extra dough to stick out- you’ll pinch it with the top crust later. Put apple mixture into crust-lined pan. Roll out top crust and cover apples. FINISH THE PIE: Gently Pinch bottom and top crusts together, and Flute edges of dough (make it pretty). Poke several fork holes in top crust, and Dot crust with butter and Sprinkle with sugar. Bake at 350° for 65-70 minutes. Allow to cool 20 minutes before serving plain or with vanilla bean ice cream, cool whip, or whipped cream; This also warms up great in the microwave. And, by all means, ENJOY!
Time 2h20m Yield 8 Number Of Ingredients 8 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.
Time 1h15m Yield 6 generous servings Number Of Ingredients 8 Steps:
Cut butter into pieces. Add flour and vanilla. Work with fingers until dough resembles coarse cornmeal. Handle as little as possible. Add water. Push dough into a ball. Flour lightly. Wrap in wax paper. Refrigerate at least an hour, but preferably overnight. Remove dough from refrigerator. Peel, core, quarter apples, then slice into eighths. Divide dough in half. Roll one half between lightly floured pieces of waxed paper. (You may have to flour dough so it doesn’t stick.) Roll into circular shape. Repeat with second half. Grease 9-inch pie plate.. Set dough round on plate. Let it drape over edge. Add sugar, cinnamon and lemon juice to taste to the apples. Mound apples in center of pie plate. Dot with butter. Place second piece of pastry on top. Roll edges of dough together and crimp with knife handle. Cut hole in center to vent steam. Prick top with fork. Bake at 450 degrees for 15 minutes. Reduce heat to 350, bake from 20 to 35 minutes longer.
Time 55m Yield 6 slices, 6 serving(s) Number Of Ingredients 11 Steps:
Combine 1 cup flour,1 tbsp sugar, egg, shortening, and water. Beat 2 minutes at medium speed. Pour batter into 9x1 1/4 inch pan. Combine pie filling: apples, lemon juice,sugar, flour, and cinnamon. Pour into center of batter. DO NOT STIR! Sprinkle with brown sugar. Bake at 425°F for 35-40 minutes. This pie will make its own crust.
More about “cousin jims amazing apple pie recipes”
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each. Number Of Ingredients 10 Steps:
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. Peel and core apples. Chop finely or grind. Add water and raisins. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice. Stir sugars into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
