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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Something I came up with this afternoon as I was filling an order for my bakery. Smelled divine! Ingredients:
1 1/2 level cups all-purpose flour |
1/2 cup brown rice flour |
1 level teaspoon salt |
3/4 cup all-vegetable shortening |
4 tablespoons cold water mixed with 1 tablespoon white vinegar |
3 cups peeled and roughly chopped soft apples (such as paulared, macintosh or red or golden delicious) |
3 cups peeled and roughly chopped firm apples (such as granny smith, northern spy, pink lady, or gravenstein) |
1/4 cup pure maple syrup |
1 tbsp ground cinnamon |
1/2 tbsp fresh grated ginger |
Directions:
1. Preheat oven to 450F.
2. Place flours and salt into a mixing bowl.
3. Cut in shortening until mixture resembles coarsemeal.
4. Slowly add acidulated water by the spoonful, mixing until a flaky dough forms.
5. Divide dough in half and roll out one half, then line a lightly sprayed 9 pie tin with the dough.
6. Combine apples, maple syrup, cinnamon and ginger in a large bowl, stirring well to coat everything.
7. Pour apples into the pie crust. It will look like a freaking ton, but trust me it's worth it!
8. Roll out other pastry half and top the apples, sealing the edges well.
9. Dock crust with a fork 3-4 times for ventilation (you don't want all your hard work to explode in your oven!)
10. Place pie on a baking sheet and slide into the preheated oven.
11. Bake 10 minutes, then reduce the heat to 350F.
12. Bake for 45 minutes and remove to wire rack to cool.
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