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Ingredientes
- 2 1/2 c. Flour
- 1 tsp Salt
- 2 Tbsp. Sugar
- 12 Tbsp. Chilled butter cut 1/4" to 3/8" cubes
- 1/2 c. Chilled all-vegetable shortening
- 7 Tbsp. Ice water - (to 8 tbspns)
- 4 x Granny Smith and
- 4 x Macintosh apples
- 3/4 c. Granulated sugar
- 1 1/2 Tbsp. Lemon juice
- 1 tsp Grated lemon zest
- 1/4 tsp Freshly-grated nutmeg
- 1/4 tsp Cinnamon
- 1/8 tsp Allspice
- 1/4 tsp Salt
- 1 x Egg white lightly beaten
- 1 Tbsp. Sugar for topping
Direcciones
- Pulse flour, salt and sugar in food processor fitted with steel blade. Scatter butter pcs over flour mix, tossing to coat butter with a little of the flour. Pulse machine 5 times in 1 second bursts. Add in shortening and continue pulsing till flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, 4 to 6 more 1 second pulses. Turn mix into medium bowl. If you do not have a food processor, grate frzn butter and shortening into flour mix and mix with your hands for 1 minute, rubbing flour and shortening between your fingers. Flour should turn very pale yellow and become coarser in texture.
- Sprinkle 6 Tbsp. of ice water over mix. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula till dough sticks together. Shape into ball with hands, divide the dough into two balls one sightly larger than the other. Dust lightly with flour, wrap separately in plastic and chill for at least 30 min.
- Remove dough from refrigerator. The dough is ready to be rolled when it is still cold to the touch but you can push your finger halfway down through the center. If the dough has been chilled for more than 1 hour, it may have to sit on the counter for 10 to 20 min to soften.
- Heat oven to 425 degrees.
- Roll larger dough disk on lightly floured surface into a 12-inch circle, about 1/8-inch thick, the depth of a quarter. Transfer and fit dough into 9-inch Pyrex pan, leaving dough which overhangs the lip in place. Chill dough while preparing the fruit.
- Peel apples, quarter, and remove core. Slice each quarter into thirds, about 1/2-inch thick. Toss with lemon juice, lemon zest, salt, sugar, spices.
- Turn fruit mix, including any juices, into pie shell. Roll out the remaining ball of dough and place it over the top of the pie. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so which folded edge is flush with pan lip. Flute dough in your own fashion, or possibly press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. Brush egg white on top of crust and sprinkle 1 Tbsp. of sugar proportionately over the top.
- Place pie on bottom rack. Bake till crust is lightly golden brown, 25 min. Reduce oven temperature to 375 degrees and continue to bake till juices bubble and crust is deep golden, 30 to 35 min. The bottom crust should be golden brown and the juices from pie bubbling.
- Transfer pie to wire rack; let cold to almost room temperature about 4 hrs. Pie is best eaten after it has completely cooled, even the next day.
- Variations:Crystallized Ginger Apple Pie: Add in 3 Tbsp. of minced ginger to apple mix.
- Dry Raisin, Cherry Or possibly Cranberry Apple Pie: Macerate 1 c. dry fruit (minced coarse if large) in the lemon juice and 1 Tbsp. liqueur Apple Jack, brandy or possibly cognac. Toss with apple mix.
- Fresh Cranberry Pie: Add in 1 c. fresh or possibly frzn cranberries to apples, and increase sugar to 1 c. from 3/4 c..
