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Pastry:
Pre made pie shells
or
2 1/2 cup(s) all-purpose flour
1/2 teaspoon(s) salt
10 tablespoon(s) cold butter or margarine, cut up
6 tablespoon(s) vegetable shortening
6 1/2 tablespoon(s) ice water
Apple Filling:
2/3 cup(s) sugar
1/3 cup(s) cornstarch
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) salt
3 1/2 pound(s) Granny Smith, Golden Delicious, and/or Braeburn apples, each peeled, cored, and cut into 16 wedges
1 tablespoon(s) fresh lemon juice
2 tablespoon(s) butter or margarine, cut up
1 large egg white, lightly beaten
1 teaspoon(s) sugar
To prepare pastry:
In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
Shape dough into 2 balls, 1 slightly larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
Meanwhile, preheat oven to 400 degrees. Place cookie sheet on rack in lower third of preheating oven to bake pie on later. To prepare apple filling: In large bowl, combine sugar with cornstarch, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.
On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough into 9 1/2-inch deep-dish glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang; reserve trimmings.
Spoon apple mixture into pie crust; dot with butter.
Roll remaining disk for top crust long enough to make 1 inch strips, arange strips onto top of pie to form a lattice. Fold overhang under; bring up over pie-plate rim and pinch to form stand-up edge, then make decorative edge. Brush crust with some egg white. dust with cinnamon and sugar.
Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through slits in crust. To prevent over-browning, cover pie loosely with tent of foil after 40 minutes. Cool pie on wire rack 3 hours to serve warm. Or cool completely to serve later.
Pre made pie shells
or
2 1/2 cup(s) all-purpose flour
1/2 teaspoon(s) salt
10 tablespoon(s) cold butter or margarine, cut up
6 tablespoon(s) vegetable shortening
6 1/2 tablespoon(s) ice water
Apple Filling:
2/3 cup(s) sugar
1/3 cup(s) cornstarch
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) salt
3 1/2 pound(s) Granny Smith, Golden Delicious, and/or Braeburn apples, each peeled, cored, and cut into 16 wedges
1 tablespoon(s) fresh lemon juice
2 tablespoon(s) butter or margarine, cut up
1 large egg white, lightly beaten
1 teaspoon(s) sugar
To prepare pastry:
In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
Shape dough into 2 balls, 1 slightly larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
Meanwhile, preheat oven to 400 degrees. Place cookie sheet on rack in lower third of preheating oven to bake pie on later. To prepare apple filling: In large bowl, combine sugar with cornstarch, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.
On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough into 9 1/2-inch deep-dish glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang; reserve trimmings.
Spoon apple mixture into pie crust; dot with butter.
Roll remaining disk for top crust long enough to make 1 inch strips, arange strips onto top of pie to form a lattice. Fold overhang under; bring up over pie-plate rim and pinch to form stand-up edge, then make decorative edge. Brush crust with some egg white. dust with cinnamon and sugar.
Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through slits in crust. To prevent over-browning, cover pie loosely with tent of foil after 40 minutes. Cool pie on wire rack 3 hours to serve warm. Or cool completely to serve later.
Thanks for sharing your recipe.
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