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Ingredientes
- 1 c. Flour
- 1 pch Salt
- 2 Tbsp. Sugar plus 1/4 c.
- 1/3 c. Lard
- 2 Tbsp. Ice water
- 2 Tbsp. Butter
- 1 c. Light brown sugar
- 1/2 tsp Plus 1/8 tsp. grnd cinnamon
- 2 lb Granny Smith apples, peeled, cored and sliced 1/4-inch thick
- 1 c. Heavy cream
- 1 x Egg yolk
- 1/2 tsp Pure vanilla extract
- 1 c. Sweetened whipped cream
Direcciones
- Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, salt, and 2 Tbsp. sugar. Add in the lard and work it in with your hands till the mix resembles coarse crumbs. Add in the water, 1 Tbsp. at a time. Form the dough into a smooth ball.
- Wrap the dough in plastic wrap and chill for 30 min. In a large saute/fry pan, over medium heat, heat the butter. Stir in the brown sugar and cook for 1 minute. Add in 1/2 tsp. cinnamon and apples.
- Saute/fry for 3 min. Remove from the heat and turn into a deep dish 9-inch pie pan. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again, so which you can lift if without tearing it, and till over the pie pan. Crimp the edges of the pastry. Brush the pastry with the egg wash. Using a sharp knife, make a 1-inch circle in the center of the pie. Place in the oven and cook for 15 min. In a mixing bowl, whisk the remaining 1/4 c. sugar, cream, yolk, and vanilla extract. Pour the custard through the hole in the pie. Place back in the oven and continue to cook for 30 min, or possibly till the custard is set. Remove from the oven and cold completely. Sprinkle the top of the pie with powdered sugar. Spoon onto serving plates, garnish with whipped cream and serve.
- Yield: 8 servings
