Mark's Favorite Classic Double-Crust Apple Pie |
|
 |
Prep Time: 1 Minutes Cook Time: 120 Minutes |
Ready In: 121 Minutes Servings: 8 |
|
Tart apples and sweet ones come together in this all-American favorite. Prep time includes cooling. Using your food processor to slice the apples will save time in preparation. Ingredients:
2 1/2 cups all-purpose flour |
1/2 teaspoon salt |
10 tablespoons chilled unsalted butter, cut into 1/2 inch pieces |
1/2 cup chilled vegetable shortening, cut into 1/2 inch pieces |
4 tablespoons ice water (about) |
vegetable oil cooking spray |
1 3/4 lbs sweet apples, such as spartan or golden delicious,peeled,cored,thinly sliced (about 5 1/2 cups) |
1 3/4 lbs tart apples, such as granny smith or pippin,peeled,cored,thinly sliced (about 5 1/2 cups) |
3/4 cup sugar, plus |
1 tablespoon sugar |
1 teaspoon fresh lemon juice |
1/2 teaspoon cinnamon, plus |
1 pinch ground cinnamon |
1/2 teaspoon vanilla extract |
1 tablespoon all-purpose flour |
3 tablespoons unsalted butter, diced |
1 tablespoon whole milk |
Directions:
1. For crust: Whisk flour and salt in large bowl to blend.
2. Add butter and shortening and rub in with fingertips until very coarse meal forms.
3. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
4. Gather dough into ball; divide in half.
5. Flatten into disks.
6. Wrap in plastic; chill at least 1 hour.
7. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400°F.
8. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
9. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
10. Let stand until juices form, about 15 minutes.
11. Mix in flour.
12. Roll out 1 dough disk on lightly floured surface to 12-inch round.
13. Place dough in prepared pie dish.
14. Spoon in filling; dot with butter.
15. Roll out second dough disk to 13-inch round.
16. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
17. Drape dough over filling.
18. Seal top and bottom crust edges together; trim to 1/2-inch overhang.
19. Fold overhang under; crimp decoratively.
20. Brush pie with milk.
21. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
22. Transfer pie to baking sheet; place in oven.
23. Immediately reduce temperature to 375°F.
24. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
25. Cool 30 minutes.
26. Serve warm or at room temperature.
27. (Can be made 1 day ahead. Cover loosely; store at room temperature.).
|
|