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Old Fashioned Two Crust Apple Pie

Crust Ingredients & Directions:
  • 3/4 cup unsalted butter, chilled, 1/2 cup lard or shortening, 2 1/2 cups AP flour, 1/2 cup cake flour, 1 Tsp salt, 1 Tsp sugar and 1/2 cup chilled water.
  • Stir flours, sugar and salt together in a large bowl. Use a pastry cutter to mix flours with the fats. Work until the mixture has the consistency of small peas. Do not over-mix or it'll make the crust tough. Drizzle chilled water over the dry mixture a Tablespoon at a time, mixing until just firm enough to hold shape. If the dough crumbles, add more chilled water. Turn dough out and divide. Between a top and bottom layer of plastic wrap or waxed paper, flatten and shape in two equally sized disks. Store in sealed plastic bag, and chill a few hours or overnight.
Filling Ingredients & Directions
  • 4-6 large Granny Smith apples, 1 Tsp Lemon Juice, 2-3 Tbls AP Flour, 1/2 cup sugar, 1/2 Tbls cinnamon, 2 pinches ground nutmeg and a pinch of salt.
  • Peel, core and slice apples. Put in a large bowl and sprinkle with lemon juice. Stir dry ingredients and coat apples. Let stand before putting into the pie.
Assembly & Final Instructions
  • Preheat oven to 400 degrees. Roll out crust, one disk at a time on a lightly floured work surface. Start in center and roll outward until disk is about 1/8 inch thick. Place bottom crust in a buttered 9 1/2- to 10-inch pie pan. Stir filling, pour into pie pan and dot top of filling with 2 Tbls butter. Roll out the top crust and use your rolling pin to center it over filling and bottom crust. Trim excess crust at edge of pan to 1 inch and fold top crust under bottom edge. Press and flute edges. Cut slits in top crust to vent. Beat 1 large egg with 1 Tbls heavy whipping cream and brush over top crust of pie. Sprinkle small amount of sugar on top. Bake for 1 hour.

--Based on recipe by Joan Gangle of Dakota Outfitters

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