Cousin Jims Amazing Apple Pie Food

COUSIN JIM'S AMAZING APPLE PIE

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!

FISHMARKET APPLE PIE

Steps:

• Preheat oven to 450 degrees F.
• Line a deep dish pie plate with pie crust and form a decorative edge. In large bowl beat eggs lightly and stir in sour cream, sugar, flour, vanilla, and salt until smooth. Toss in apples and stir to coat. Spoon into pie shell. Bake 10 minutes. Lower oven to 350 degrees F. Bake for 35 minutes. Combine butter with rest of ingredients with fork or pastry blender. Sprinkle topping over pie and bake for 15 minutes. Cool to room temperature and chill. Serve chilled.

JIM'S PINEAPPLE CHEESE PIE

Steps:

• Drain juice from pineapple.
• Set the fruit aside.
• Dissolve jello in the pineapple juice, and microwave for 1 minute.
• Mix whipped topping and cream cheese until smoothe.
• Mix pineapple into cream cheese mixture, stir in jello and juice mixture; mix thoroughly.
• Pour into pie shell, and refrigerate for 4-5 hours .
• It is now ready to serve.
• It serves six.
• And if you don`t want to make a pie, you can serve it in pudding dishes.

NEIMAN MARCUS $50 APPLE PIE... IT'S THAT GOOD!

Steps:

• To prepare the crust:.
• Place the flour, chilled butter, shortening and salt in a food processor. Process just until the mixture resembles coarse crumbs.
• With the machine running, add enough ice water through the feed tube for the dough to begin to form a ball.
• Wrap the dough in plastic wap or wax paper and refrigerate
• Preheat the oven to 375 degrees.
• Divide the pastry dough in half.
• Roll out one-half into a 12-inch circle on a lightly floured surface.
• Line a 10-inch pie plate wirh the dough and trim the edge
• Prepare the filling:.
• Place the apples in a lare mixing bowl and toss with the sugar, flour, salt, cream and cinnamon [or 1 tsp cardamom or dash of angostura bitters].
• Mound the filling in the pie shell.
• Roll out the remaining dough 1/8 inch thick.
• Cover the pie with the top crust, pressing firmly to seal the edge, and crimp the edge decoratively.
• Make several small steam vent slashes in he top crust. Brush the crust with a little milk to ensure a shiny crust.
• Place the pie on a baking sheet to catch any drippings while baking.
• Bake the pie until the crust is golden brown and the filling is bubbling, 1-1/4 to 1-1/2 hours. If the crust seems to be getting too brown, cover it loosely with foil and continue baking.
• Cool the pie overnight
• Serve at room temperature with vanilla ice cream or whipped cream, if desired.
• Serves 8-12.

GRANDMA OPLE'S APPLE PIE

Steps:

• Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
• Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes at 425°F (220°C). Reduce the temperature to 350°F (175°C), and continue baking for 35-45 minutes.
• Note: you might want to set a baking sheet under the pie to catch any drips.

COUSIN RUTH'S PIE

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.

BILL YOSSE'S WHITE HOUSE APPLE PIE

Steps:

• To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms.
• Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.
• To prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.
• When ready to bake the bottom crust, heat the oven to 375°F Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes. Leave the oven on once the crust is done.
• Meanwhile, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes.
• Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.
• When the bottom crust is baked and the filling has cooled, pour the fruit into the crust.
• Roll out the second disc of dough to about 12 inches.
• In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Gently crimp the top crust, sealing the pie around the edges.
• Puncture the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown.
• Let cool for 1 to 2 hours before serving.