Tuesday, October 18, 2011

Apple Pie

I decided to make  apple pie for two reasons. Reason #1: we have company and there are few things that give me more pleasure than creating a meal from start to finish without using shortcuts! Reason #2: I LOVE APPLE PIE!

This pie is off the charts delicious... so delicious that I did something really naughty...I had a piece before my guests came! I sheepishly brought it to the table explaining that it was in their best interest that I tasted the pie.. had it not been delicious, I would have made them something else..so it was in fact an act of selflessness.....

Be warned: make this pie as close to your guests arrival or else you will be bad like me!

For the pastry
2.5 cups AP flour
1/2 teaspoon salt
10 tablespoons cold butter (grated)
6.5 tablespoons vegetable shortening (refrigerated)
5 tablespoons ice water
1 tablespoon vinegar

Apple filling
2/3 cup sugar
1/3 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 pounds Granny smith and mcintosh apple cut into 1/2 inch thick slices
2 tablespoons butter cut into pieces
1 tablespoon fresh lemon juice

Attach dough blade to food processor and pulse the flour and salt. Add the butter and shortening and pulse until it starts to look like breadcrumbs. Add the water and vinegar 1 tablespoon at a time, pulsing the dough after each addition. Blend dough until it just comes together, it's fine if it's not all one ball.
Transfer to a clean, floured work surface and knead several times until the dough comes together nicely. Cut into 2 balls, making sure one is slightly larger than the other. Cover in plastic wrap and refrigerate over night.

Prepare apple filling by mixing all of the ingredients together. Reserve.

Remove the dough from the fridge and its plastic wrap and place on a cleaned floured work surface. While the dough is still cold pound it down (LIGHTLY) with your rolling pin (preferably a long wooden one that's been dusted with flour to prevent the dough from sticking). Once it's spread out a bit flatter, begin rolling the dough from the center out, center back, center left side and center right side to create a circle. Once it's large enough to fit over your baking dish poke holes in it with a fork. Gently place into baking dish making sure press along the bottom edge so it fits.

Repeat the same steps for the second piece of dough but stop at the point of rolling it out perfectly.
Fill the pie dish with the apples and cover the apples with the reserved pastry top. Cut off any excess, making sure to leave at least an inch of dough overhanging. Press the top and bottom pieces of dough together and tuck into the dish to give it a big flaky crust!
Cut four slits down from the center, brush with egg wash and bake on a baking dish at 400 degrees for 1hour and 10 minutes. Remove and let cool for 15 minutes.

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