Dec 10th 2007 Apple Pie
CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup very cold (but not frozen) butter, broken into small pieces
5 tbsp. cold Crisco
8 tbsp. or so ice water
Combine the flour, sugar and salt in a food processor.
Add the chilled butter pieces and shortening and give the processor a couple of short spins so the mixture is coarse.Then, as the processor spins, gradually add the ice water until it forms a ball of the dough.
Turn the dough onto a lightly floured surface, knead it briefly, then divide in half. Flatten each half into a disk, wrap in plastic wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that’s about 12 inches in diameter.
Put the circle in a 9″ pie plate, trimming any extra dough from the edges with a sharp knife .
Add filling
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. Cut a couple of slits in the top.
FILLING
1/3 to 2/3 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons butter
Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples.
Pour into pastry-lined pie plate.Dot with butter. Cover with top crust and seal the edges. Cut slits in the top.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Created by Jon