Tuesday, September 14, 2010

Apple Pie. Not "Prize-Winning" But The Best I've made.

I wish I could knew on what world this crust only rated a 6 of 10 in scoring.  I'd also like to try a slice of the winners, partly for comparison, and partly because, well, I like pies.

9" Two-Crusted Apple Pie


2 tbsp sugar
1 tsp salt
½ cup shortening (frozen), cut into ½ cubes
¾ cup unsalted butter (frozen)
8 tbsp ice water

4-5 Granny Smith apples (peeled & cored, sliced ¼ inch thick)
3  MacIntosh apples  (peeled & cored, sliced ¼ inch thick)
2/3 cup sugar
tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
¼ tsp kosher salt
1 tbsp honey
1 tbsp cornstarch
rind of ½ lemon (about a tsp)
juice of ½ lemon
1 egg, beaten with a tbsp of water
½ tbsp coarse raw sugar

Pre-heat oven to 500° with an sheet pan on the bottom shelf.

Mix flour, sugar salt and shortening until combined.  Grate in butter and mix until the mixture resembles
coarse crumbs.  Add water by the tablespoon and stir until the dough comes together.  Separate dough into
2 pieces, wrap in plastic wrap and refrigerate for an hour, or overnight.   Roll out each dough ball until it's a
few inches larger than the pie plate.  Carefully place the bottom dough in pan and press it into the corners.

Separate apples in two bowls, add ½ of lemon juice, rind, and honey to each bowl and toss until evenly
coated.  Stir sugar, salt, spices, and cornstarch together.  Add some to each bowl of apples and toss. 
Starting with Granny Smith, alternate layers of apples, mounding them in the center.   Top with second crust,
trim excess dough, roll and pinch edges closed.  Lightly brush with egg wash, dust with raw sugar, and cut
four small vent holes in the top crust. 

Put pie on the preheated sheet pan, lower the oven to 420 ° , and bake about 20 minutes until crust is
golden-brown.  Rotate the sheet pan, lower the over to 350°, and bake until filling start to bubble.  Cool pie
on wire rack to room temp before cutting.


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