there ain’t nothin more american…

May 19, 2008 at 7:13 pm | Posted in Dessert | Leave a comment

than good ol` apple pie! I visited my friends Meaghan and Jeff with Erica this past saturday night for Jeff’s 30th birthday celebration! I neglected to take a nice sunny day photo of my creation, so this one was taken at 8:00ish pm in the giant food parking lot on rt.3 in fredericksburg (oh how i miss thee college town..), va! This was my addition to the festivities. πŸ˜€

The recipe comes from my well tested standby, New Best Recipe cookbook!

Ingredients:

Crust:
2 1/3 cups flour, plus more for dusting
1 tsp salt
2 tbsp sugar
1/2 cup vegetable shortening
12 tbsp cold butter
8 tbsp ice water

Filling:
2 tbsp flour
3 large granny smith apples, peeled and sliced into 1/4 inch slices
4 large McIntosh apples
1 tsbp lemon juice, 1 tsp grated zest
3/4 cup sugar + 1tbsp sugar for top of pie
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp salt
1 large egg white, beaten lightly

Directions:
1) Pulse flour and sugar and salt in processor, then add shortening and process about 10 seconds, until mixture has texture of coarse sand.
2) Scatter butter pieces over the flour mixture, and give it 10-1 second pulses (resembling coarse crumbs, with butter bits no larger than small peas).
3) Turn the mixture into a medium bowl. Sprinkle water over the mixture. Using a rubber spatula, using a folding motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together. Divide the dough into 2 balls and flatten each into a 4-inch disk. Wrap each in plastic and refrigerate overnight.
4)Take the dough out and let it rest at room temp for 1 hour. Flour some strategically placed parchment and then begin rolling one dough! Roll out, turning the dough a quarter turn between rolls and then stop when it has reached 9 inches diameter. Repeat with other dough. Drape on over the pue plate.
5) Adjust an oven rack to the lowest position, place a rimmed baking sheet on it, and heat the 500 degrees.
6) Toss apples with juice and zest. In a medium bowl, mix the sugar, flour, spices and salt. Toss the dry ingredients with the apples. Turn the fruit into the pie shell and mound it slightly in the center. Place the other dough piece on top. Fold the two dough pieces together on the edges so it has a nice lip and then crimp with a fork. Cut four slits in the dough top. Brush the egg white and then sprinkle the sugar.
7) Place the pie on the baking sheet and lower the temp to 425. Bake for 25 minutes. Rotate the pie from front to back and reduce the temp further to 375 and continue baking until the juices bubble and the crust is deep golden brown, 30-35 minutes longer.
8 ) Transfer the pie to a wire rack and let cool to room temperature, at least four hours.

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