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Ingredientes
- 2Â 1/2 c. all-purpose flour
- 3/4 tsp salt
- 2 Tbsp. sugar (to 2 1/2 tbsps) optional
- 10 Tbsp. cool unsalted butter cut up
- 3 Tbsp. cool or possibly frzn shortening
- 1/2 c. grated sharp cheddar cheese
- 1 x egg yolk
- 1 Tbsp. fresh lemon juice or possibly white distilled vinegar
- 3 Tbsp. ice water (to 4 tbsps.) Egg Glaze
- 1 x egg beaten with 1 tbsps water
- 1/4 c. plain cracker crumbs (optional)
- 6 lrg Granny Smith or possibly other apples (to 8) peeled and sliced 1/8" thick (6-8 c.)
- 1/3 c. brown sugar (to 1/2 c.)
- Â Â Juice of 1 large lemon
- 3 Tbsp. all-purpose flour
- 1/2 tsp nutmeg (to 1 tsp.)
- 1/2 tsp cinnamon (to 1 tsp.)
- 2 Tbsp. unsalted butter cut up (opt)
- Â Â Granulated sugar
Direcciones
- To make the crust: Combine flour, salt and optional sugar in a large bowl and whisk to blend. Add in the butter and shortening. Working quickly and lightly, healthy pinch and slide lumps of dough between fingertips till the mix resembles dry rice.
- Add in the cheese, egg yolk, lemon juice and a minimum amount of ice water. Do not overwork the dough, lest you develop its elasticity. Lightly toss till it just begins to cling together in clumps but has not begun to create a ball. Sprinkle on a bit more water if the dough looks too dry. The dough should cling together and be pliable but not be sticky.
- Turn the dough out onto a sheet of wax paper. Lift the paper's opposite corners and press them together, squeezing the dough into a cohesive ball. Divide in half and flatten the dough into 2 six- inch disks. Wrap each disk in wax paper and chill for at least 30 min before rolling, but the longer the better.
- Butter the bottom and sides of a 9-inch pie plate. Roll out half of the dough to a 12-inch-diameter circle and place in the pie plate. Trim a 1/2-inch pastry overhang. To moisture-proof the lower crust, brush with egg glaze and/or possibly sprinkle with crumbs.
- Preheat the oven to 425 degrees. To assemble the pie: Put apples into a large bowl. Add in sugar, lemon juice, flour and spices; toss well. Carefully arrange apples in pastry- lined pan, building up a compact, neat dome. Compress dome to be sure it is stable. Dot with butter, if using. Brush egg glaze over edge of lower crust. Roll out top crust and fit it over the fruit. Trim a 3/4- inch overhang. Fold edge under the bottom crust and healthy pinch them together to seal, making a raised rim all around. Flute the edge. Cut vent holes in the top. Brush top of pie with egg glaze and sprinkle with topping sugar.
- Set pie in the lower third of the preheated oven and bake for 12 to 15 min. Reduce the heat to 350 degrees, raise pie to the center of oven, and bake for an additional 40 to 45 min, or possibly till golden and the fruit is tender when pierced with knife tip. Check pie halfway through and cover with a foil frame if necessary to prevent overbrowning. Cold on a wire rack.
- Serve hot, accompanied by slices of sharp cheddar cheese or possibly vanilla ice cream, if you like.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 549 | |
| Calories from Fat 250 | 46% |
| Total Fat 28.42g | 36% |
| Saturated Fat 17.58g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 379mg | 16% |
| Potassium 113mg | 3% |
| Total Carbs 63.78g | 17% |
| Dietary Fiber 1.8g | 6% |
| Sugars 16.8g | 11% |
| Protein 10.17g | 16% |
