Pippin Apple Pie with Hazelnut Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Discovered on Long Island in 1759, Pippin apples are one of the oldest U.S. varieties. Their bright tanginess and crisp texture make them excellent for baking. Ingredients:
2 1/2 cups all purpose flour |
3/4 cup hazelnuts, toasted |
2 tablespoons (packed) golden brown sugar |
3/4 teaspoon salt |
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes |
5 tablespoons frozen lard or solid vegetable shortening, cut into 1/2-inch cubes |
4 tablespoons (or more) ice water |
3 1/2 pounds pippin or granny smith apples (about 6 large), peeled, cored, cut into 1/3-inch-thick slices (about 6 cups) |
1/2 cup plus 1 tablespoon sugar |
1/3 cup (packed) golden brown sugar |
2 tablespoons all purpose flour |
1 tablespoon (scant) ground cinnamon |
2 tablespoons (1/4 stick) unsalted butter, melted |
milk |
vanilla ice cream |
Directions:
1. For crust: Blend flour and hazelnuts in processor until nuts are finely ground. Add brown sugar and salt; blend 20 seconds. Add butter and lard; using on/off turns, process until mixture resembles coarse meal. Transfer mixture to bowl. Add 4 tablespoons ice water; stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 equal pieces. Form each into ball; flatten each into disk. Wrap each in plastic wrap and chill 1 hour.
2. For filling: Position rack in bottom third of oven and preheat to 400°F. Toss apples, 1/2 cup sugar, brown sugar, flour, and cinnamon in large bowl. Roll out 1 dough disk on generously floured surface to 12-inch round, rotating crust often to prevent sticking. Generously flour 11- or 12-inch tart pan bottom. Slide tart pan bottom under dough round. Carefully slide dough round into 9-inch pie dish. Press crust onto bottom and up sides of dish; pinch and press to seal any cracks. Spoon filling into crust; drizzle with melted butter.
3. Roll out second dough disk on generously floured surface to 13-inch round. Slide same floured tart pan bottom under dough round. Carefully allow dough round to slide off tart pan bottom onto pie filling; pinch to seal any cracks in crust. Press top crust and bottom crust together at edge. Fold edge under; crimp decoratively. Cut X in center of top crust. Brush top crust lightly with milk. Sprinkle with remaining 1 tablespoon sugar. Transfer pie to rimmed baking sheet. Bake pie 30 minutes. Reduce oven temperature to 350°F. Bake pie 25 minutes. Cover crust edges with foil collar to prevent overbrowning; continue baking until crust is golden, apples are tender, and juices are bubbling thickly in center, about 20 minutes longer. Transfer pie to rack and cool. Serve with ice cream.
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