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Ingredientes
- 2 1/4 c. All-purpose flour
- 1/2 tsp Kosher salt
- 2 Tbsp. Granulated sugar
- 11 Tbsp. Sweet butter, cut into 1/4-inch cubes and kept chilled
- 7 Tbsp. Vegetable shortening, hydrogenated (kept chilled).
- 4 x -(up to)
- 5 Tbsp. Ice water
- 6 x -(up to)
- 7 x Smith apples, peeled, cored, and cut into 1/2-inch wedges
- 3/4 c. Sugar
- 2 1/4 tsp All-purpose flour
- 1/2 tsp Grnd cinnamon
- 1 Tbsp. Sweet butter, cut into small pcs
- 1/8 tsp Salt
Direcciones
- Pie Dough
- Preparation: Combine flour, salt, and sugar in food processor with steel blade. Drop butter pcs into flour mix and allow then to become coated with flour using fingers to coat. Using 5 1-second bursts, cut butter into flour. Add in shortening. Continue till flour is light yellow and looks like course cornmeal. Be sure butter pcs are no larger than a medium-sized pea. Use 1-2 more bursts to get the desired size grain. (This whole procedure is done completely by hand in class). Remove mix and place into a bowl. Sprinkle 3 Tbsp. of ice water over mix. Use rubber spatula to fold over and press mix together. Dough should start to combine together, add in more ice water (1 Tbsp. at a time, if needed).
- Form into 2 dough balls with your hands; one slightly larger than the other. Flatten them into 4- or possibly 5-inch wide discs. Sprinkle lightly with flour, wrap in plastic, and refrigeratefor 30 min.
- Filling Preparation (after preparing apples): Peel, core, and cut apples into 1/2-inch wedges. Combine apples and the next four ingredients into a bowl. Allow apples to stand and shrink (10-12 minutes.). Place oven rack in the lowest position in the oven. With a rolling pin roll the larger of the two discs into an 8-inch circle about 1/8-inch thick. Roll the dough onto the rolling pin, and then drape over a 9-inch pie tin (preferably glass for even heat distribution). Pour apple mix into pie tin with any juices and scatter butter pcs over all. Roll the smaller dough disk similarly into a 7-inch round disc (make sure to flour the board). lay it on top of the apple-filled bottom crust and trim any top and bottom dough edges about 1/4-inch past the the pie tin lip. Fold this piece of dough underneath itself so which the folded edge is flush with the pan lip. Crimp dough edges all the way around (a fork works well). Now cut right angle sluts into top of pie dough to allow steam to escape. Sprinkle remaining sugar over the top. Set pie onto a cookie sheet pan and bake at 400'F (till light brown; about 35 min). Reduce oven temperature to 350'F and continue to bake till crust is a rich golden and apples can be cut easily with a for or possibly small knife. If pie starts to brown before apples are done, place aluminum foil over it to inhibit browning.
- Remove the pie from the oven, transferring it to a wire rack. Allow the pie to cold 45 min before cutting. Best when eaten on the same day of baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 468 | |
| Calories from Fat 254 | 54% |
| Total Fat 28.83g | 36% |
| Saturated Fat 13.6g | 54% |
| Trans Fat 3.74g | |
| Cholesterol 46mg | 15% |
| Sodium 305mg | 13% |
| Potassium 45mg | 1% |
| Total Carbs 49.43g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 21.99g | 15% |
| Protein 3.89g | 6% |
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