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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I'm looking at some old apple recipes that I have because I have apples to do before I go to Lung Doctor on Monday. I love this pie! Ingredients:
.....the crust:..... |
2 1/2 cups all purpose flour |
1/2 tsp salt |
1 tbsp sugar |
3/4 cup butter, cut into 1/2 inch cubes and chilled |
1/4 cup shortening (nonhydrogenated), cut into 1/2 inch cubes and chilled |
6-8 tbsp ice water |
......for the pie:...... |
6 cups apples, peeled, cored and sliced |
1/2 cup sugar, white or brown |
1 1/2 tbsp all purpose flour |
1/2 tsp cinnamon |
1/4 tsp allspice |
1/4 tsp salt |
2 tbsp butter, in about 8 small pieces (reserve for assembly) |
Directions:
1. The crust:........
2. Combine dry ingredients in large bowl. Add in butter and shortening
3. and toss to coat the pieces with flour.
4. Rub in butter and shortening with your finger tips, dipping the pieces
5. in flour as you work until the mixture is coarse, sandy and no chunks
6. larger than a big pea remain.
7. Add water and press dough into a ball with the palms of your hands.
8. Divide into two discs (using a knife) and wrap dough in plastic.
9. Refrigerate for at least one hour and up to two days.
10. *Make sure the butter is cold and work it into the flour quickly.
11. Use ice water, when you're ready to add it, to keep the dough
12. colder. Do not make a uniform mixture; you should have bits that
13. resemble grains of sand and ones the size of peanuts.
14. The difference in sizes will help improve the texture of the crust.*
15. *Only use enough water to bind the dough together. A little extra
16. water will make it easier to roll out and handle, but will diminish the
17. flakiness of the final product. Refrigerate before rolling.*
18. For the pie:................
19. Mix apples, sugar, flour, spices and salt together in large mixing bowl.Stir well and set aside until dough has been rolled out.
20. Remove one disc of dough from refrigerator. On a large, flat, lightly
21. floured surface, roll the disc into a large circle. Turn it frequently and
22. use sprinkles of flour as you roll to prevent it from sticking to the
23. surface. Keep rolling until the dough will fill the pie dish (check by turning the dish upside down over the dough to see that there is plenty of overlay). Gently fold the crust in half, then in half again. Place in pie dish and gently unfold. Press into place, but do NOT stretch it to fit.
24. Repeat rolling procedure with second disc of dough.
25. Fill pie dish with filling and dot filling with reserved butter.
26. Fold the rolled dough into quarters again and lay top crust on top of
27. filling. Pinch edges to seal and don't bother crimping them, as this
28. can toughen the edges. Discard any excess dough and cut a few
29. steam vents in top crust.
30. Bake pie at 425F for 10 minutes. Turn oven down to 375F and bake
31. for 55-60 minutes, until pie is golden and a knife inserted into an
32. apple piece (through the steam vent) comes out easily.
33. Let pie cool for at least 1 1/2 hours before slicing to allow juices to
34. thicken.
35. Serves 8.
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