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Receta Classic Double Crust Apple Pie
by Global Cookbook

Classic Double Crust Apple Pie
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  Raciónes: 8

Ingredientes

  • 2 1/2 c. all-purpose flour
  • 1/2 tsp salt
  • 10 Tbsp. chilled unsalted butter - (1 1/4 sticks) cut 1/2" pcs
  • 1/2 c. chilled solid vegetable shortening cut 1/2" pcs
  • 4 Tbsp. ice water more or possibly less Nonstick vegetable oil spray
  • 1 3/4 lb sweet apples peeled, cored, and thinly sliced - (abt 5 1/2 c.) (such as Spartan or possibly Golden brown Delicious)
  • 1 3/4 lb tart apples peeled, cored, and thinly sliced - (abt 5 1/2 c.) (such as Granny Smith or possibly Pippin)
  • 3/4 c. sugar plus
  • 1 Tbsp. sugar
  • 1 tsp fresh lemon juice
  • 1/2 tsp grnd cinnamon plus A large healthy pinch of grnd cinnamon
  • 1/2 tsp vanilla extract
  • 1 Tbsp. all-purpose flour
  • 3 Tbsp. unsalted butter diced
  • 1 Tbsp. whole lowfat milk

Direcciones

  1. For Crust: Whisk flour and salt in large bowl to blend. Add in butter and shortening and rub in with fingertips till very coarse meal forms. Sprinkle with 3 Tbsp. water; toss till moist clumps form, adding more water by teaspoonfuls if mix is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; refrigerateat least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)
  2. For Filling: Preheat oven to 400 degrees. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 c. sugar, lemon juice, 1/2 tsp. cinnamon, and vanilla in large bowl to blend. Let stand till juices form, about 15 min. Fold in flour.
  3. Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; throw away circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with lowfat milk. Combine remaining 1 Tbsp. sugar and large healthy pinch of cinnamon in small bowl; sprinkle over pie.
  4. Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375 degrees. Bake pie till crust is golden, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hrs. Cold 30 min. Serve hot or possibly at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)
  5. This recipe yields 8 servings.
  6. Comments; Tart apples and sweet ones come together in this all-American favorite.