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Ingredientes
- 2Â 1/2 c. All purpose flour
- 1 Tbsp. Sugar
- 3/4 tsp Salt
- 10 Tbsp. Chilled unsalted butter, cut into 1/2-inch pcs (1 1/4 sticks)
- 1/3 c. Chilled solid vegetable shortening, diced
- 6 Tbsp. Ice water, (or possibly more)
- 1/2 c. Sugar
- 1/4 c. Golden sugar, (packed)
- 2 Tbsp. All purpose flour
- 1 Tbsp. Lemon juice
- 2 tsp Grated lemon peel
- 1/8 tsp Grnd nutmeg
- 3 lb Golden brown Delicious apples, peeled, cored, thinly sliced
- Â Â Lowfat milk
- Â Â Additional sugar
Direcciones
- For crust: Blend flour, sugar and salt in processor. Add in butter and shortening and cut in using on/off turns till mix resembles coarse meal. Add in 6 Tbsp. ice water and process till moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pcs. Flatten each into disk. Wrap each in plastic; refrigerate2 hrs.
- (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
- For filling: Position rack in lowest third of oven and preheat to 400F. Mix first 6 ingredients in large bowl. Add in apples and toss to blend.
- Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add in filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips.
- Gently press ends into crust edges. Brush lattice with lowfat milk. Sprinkle lightly with additional sugar.
- Bake pie 10 min. Reduce oven temperature to 375F. Continue baking till juices bubble thickly and crust is deep golden brown, covering edges with foil if browning too quickly, about 1 hour 20 min. Cold on rack 1 hour. (Can be made 8 hrs ahead. Let stand on rack.)
- Makes 8 servings.
