 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
|
This pie is great on it's own or with a dollop of whipped cream or a scoop of ice cream. Ingredients:
2 lbs tart apples |
2 tablespoons all-purpose flour |
1/2 cup sugar |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground ginger |
1/4 teaspoon grated nutmeg |
1/4 teaspoon salt |
1/4 cup unsalted butter, diced |
2 cups all-purpose flour |
1 teaspoon salt |
6 tablespoons cold butter, cut in pieces |
1/4 cup cold vegetable shortening, cut in pieces |
Directions:
1. For the pastry, sift the flour and salt into a bowl.
2. Add the butter and shortening and cut in with a pastry blender or you can rub between your fingers until the mixture resembles coarse meal.With a fork, stir in just enough ice water to bind the dough (4-8 tablespoons).
3. Gather into 2 balls, wrap in waxed paper, and chill 20 minutes.
4. On lightly floured surface, roll out one ball of dough to 1/8 inch thick. Transfer to a 9 inch pie pan and trim the edge. Place a baking sheet in the center of the oven and preheat to 425°F.
5. Peel, core and slice the apples into a bowl. Toss with the flour, sugar, lemon juice, spices and salt. Spoon into the pie shell and dot with butter.
6. Roll out the remaining ball of dough. Place on top of the pie and trim to leave a 3/4 inch overhang. Fold under the bottom dough and press to seal. Crimp edges.
7. Roll out the scraps and cut out leaf shapes or desired design. Arrange on top of the pie. Cut steam vents.
8. Bake for 10 minutes. reduce heat to 350°F and bake until golden, 40-45 minutes more. If the pie browns to quickly protect with foil.
|
|