 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This is the only version that has worked for me. It comes out neither too drippy nor too dense. The most difficult part of this is probably rolling out the crust and the time involved in peeling and slicing all the apples. Read more . But the results are fabulous. Ingredients:
----- crust ingredients |
2 cups all purpose flour |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/3 cup cold land o lakes® butter; cut into chunks |
1/3 cup shortening |
4 to 5 tablespoons cold water |
----- filling ingredients |
1/2 cup sugar |
1/4 cup firmly packed brown sugar |
1/4 cup all purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
6 medium (6 cups) tart cooking apples; peeled, sliced 1/4-inch |
1 tablespoon land o lakes® butter |
1 teaspoon sugar |
Directions:
1. Heat oven to 400°F.
2. Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.
3. Stir in enough water just until flour is moistened.
4. Divide dough in half; shape each half into ball.
5. Flatten slightly.
6. Wrap 1 ball of dough in plastic food wrap; refrigerate.
7. Roll out remaining ball of dough on lightly floured surface into 12-inch circle.
8. Fold into quarters.
9. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides.
10. Trim crust to 1/2 inch from edge of pan; set aside.
11. Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in large bowl.
12. Add apples; toss lightly to coat.
13. Spoon apple mixture into prepared crust.
14. Roll remaining ball of dough into 12-inch circle.
15. Fold into quarters.
16. Place dough over filling; unfold.
17. Trim, seal and crimp or flute edge.
18. Cut 5 or 6 large slits in crust.
19. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar.
20. Cover edge of crust with 2-inch strip aluminum foil.
21. Bake for 35 minutes; remove aluminum foil.
22. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
23. Cool pie 30 minutes; serve warm.
24. Store refrigerated.
|
|