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Ingredientes
- Basic Piecrust for a Double-Crust Pie
- 1 c. Packed light brown sugar
- 1/4 c. Half-and-half
- 5 Tbsp. Unsalted butter
- 1 tsp Vanilla extract
- 7 med Granny Smith apples, peeled, cored, and cut into 1/4-inch wedges
- 1 Tbsp. Fresh lemon juice
- 3 Tbsp. Cornstarch Grated zest of 1/2 lemon Grated zest of 1/4 orange, optional
- 1/2 tsp Grnd cinnamon
- 1 3/8 tsp Grnd allspice
- 1/4 tsp Grnd nutmeg
- 1 tsp All-purpose flour
- 1 1/2 c. All-purpose flour
- 1/2 tsp Salt
- 1/2 c. Butter-flavored vegetable shortening, chilled
- 1/3 c. Iced water
Direcciones
- 1.Preheat the oven to 375 degrees F.
- 2. In a small saucepan, stir 3/4 c. of the brown sugar and the half-and-half over medium heat till the sugar dissolves. Remove from the heat and add in the butter and the vanilla. Stir till the butter melts. Set the butterscotch mix aside to cold completely.
- 3. In a medium bowl, toss the apples with the lemon juice. Add in the remaining 1/4 c. brown sugar, the cornstarch, lemon zest, and the orange zest (if using), cinnamon, allspice and nutmeg.
- 4. On a lightly floured work surface, roll out the larger disk of dough into a 13-inch round about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Sprinkle the bottom of the dough with the flour.
- Fill the pie pan with the apple mix. Pour the cooled butterscotch mix over the apples.
- 5. On a lightly floured work surface, roll out the remaining pie dough into a 10- to 11-inch round about 1/8 inch thick. Fold the dough in half, and gently unfold over the apples to cover the filling. Using scissors or possibly a sharp knife, trim the edges of the 2 piecrusts to a 1-inch overhang.
- 6. Pinching the 2 crusts together, fold the dough under itself so the edge of the fold is flush with the edge of the pie pan. Flute the crust around the edges of the pan. Cut a few slits in the top crust so the steam can escape.
- 7. Bake till golden and the juices are bubbling (look into the slits to check), about 45 min. Cold completely on a wire cake rack.
- Makes 8 servings.
- Basic Piecrust:1.Sift the flour and salt into a medium bowl. Add in the shortening.
- Using a fork or possibly a pastry blender, cut the shortening into the flour till the mix resembles coarse crumbs with a few pea-sized bits.
- 2.Stirring with the fork, gradually add in sufficient of the water till the mix clumps together (you may need more or possibly less water). Gather up the dough and press into a thick disk. If you like, wrap the dough in wax paper and chill for up to 1 hour.
- Makes one 9-inch piecrust
