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Crust:
2 1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces
1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
up to 10 tablespoons ice water
(Note: store-bought crusts will also work find)
Filling:
Nonstick vegetable oil spray
3 1/2 pounds Granny Smith apples, peeled, cored, cut into about 10 pieces per
apple
juice of one lemon
optional: 1/2 cup raisins
1/2 white cup sugar
1/4 brown cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground clove
1 tablespoon finely minced ginger
2 tablespoons all purpose flour
1/2 teaspoon vanilla extract
Assembled pie:
1 tablespoon whole milk
large pinch of ground cinnamon
1 tablespoon sugar
extra sharp cheddar cheese, thinly sliced
For crust:
Whisk flour, salt and sugar in large bowl. Add butter and shortening and mix
until very coarse meal forms. Sprinkle with water, toss until
moist clumps form, adding more water one ounce at a time if mixture is dry. Gather
dough into ball, divide into larger and smaller pieces, and flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep
refrigerated. Soften slightly at room temperature before using.)
For filling:
Stir apples with lemon juice in large bowl, and then pour off excess juice. Add
raisins if desired. Mix remaining filling ingredients except vanilla extract
separately, and then sprinkle on apples. Add vanilla and mix to thoroughly coat
apples. Drain off any remaining liquid.
Roll out large dough disk on lightly floured surface to 12-inch round. Spray
9-inch-diameter deep-dish glass pie dish with nonstick spray. Place dough in pie
dish. Spoon in filling, mounded in center. Roll out smaller dough disk, and cut
holes with small cookie cutter, to let steam out while baking and for
decoration. Drape dough over filling. Seal top and bottom crust edges together. Brush pie with milk. Sprinkle cinnamon and sugar over pie.
Preheat oven to 375°F. Place pie on baking sheet to catch any spillage. Bake pie
until crust is golden brown, apples are tender and filling is bubbling thickly,
perhaps one hour. If edge of crust browns to quickly, cover it with a ribbon of
foil. Cool at least 30 minutes.
Serve with slices of cheese.
Traditional Apple Pie