Ingredients: |
Ingredients: 3 3/4 cups All-Purpose Flour
1 teaspoons Salt
1 1/4 cups Unsalted Butter, cut into small pieces
6 tablespoons Cold Vegetable Shortening
3 cups Golden Delicious Apples, cored, peeled, and sliced
3 cups Granny Smith Apples, cored, peeled, and sliced
1 tablespoons Fresh Lemon Juice
1/4 cups Brown Sugar
1/4 cups Granulated Sugar
2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1/2 teaspoons Ground Cloves
1 tablespoons Cornstarch
1 teaspoons Cornstarch
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Directions: |
Directions:Make the dough: Place the flour and 3/4 teaspoon salt in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add 1 cup plus 2 tablespoons of the butter pieces and the vegetable shortening and pulse 6 to 8 times, until the mixture resembles coarse meal. Sprinkle 4 tablespoons of cold water over the dough and pulse 3 to 4 more times until the dough begins to hold together. Add more water, 1 tablespoon at a time, until the dough holds together. Form the dough into 2 disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Make the filling: Combine the apples, lemon juice, sugars, cinnamon, nutmeg, and remaining salt in a large bowl and toss. Let sit for at least 30 minutes or up to 3 hours. Drain apples, reserving liquid. Toss apples with cornstarch and set aside. Place 1/2 cup of the reserved liquid in a small saucepan over medium-high heat, add the remaining butter, bring to a boil, and let cook until the mixture becomes thick and syrupy. Do not stir. Add the syrup to the apples and gently toss to combine.
Bake the pie: Heat oven to 425°F. Roll out one disk of dough into a 12-inch round about 1/8-inch thick, on a lightly floured surface. Fit the dough into a 10-inch pie plate. Trim dough, crimp edge, and fill with the apple filling. Roll out the second disk of dough for the top crust. Cut out large leaf shapes and place over the apples, each slightly overlapping the other, to form a top crust. Cut out one large apple shape, center on the top, and cut several slits to vent the pie. If you are in a hurry, roll top crust out into one large round larger than the pie pan. Trim 1 inch larger than the pan and roll under bottom crust. Crimp edges for good seal. Take remaining dough and cut out large leaf shapes for decorations to place on top of top pastry. Slit top as specified above. Bake until the juices bubble through the slits -- 45 to 55 minutes. Let cool for at least 4 hours before serving.
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Personal
Notes: |
Personal
Notes: I know it doesn't sound very creative to name this recipe "MOM'S" apple pie, but she is who I remember baking this pie. The combination of cooking and soft apples are so delicious in this pie, it will truly be the last recipe you will ever need in your lifetime.
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