Print

All-American Apple Pie

Christy Rost

 
Pastry:
2cups all-purpose flour
½cup sifted cake flour
1teaspoon salt
2tablespoons sugar
½cup cold unsalted butter, cut into 8 pieces
¼cup shortening
6tablespoons ice water

Place flours, salt and sugar in the bowl of a food processor; pulse several times. Add cold butter and shortening; pulse until butter is pea-size.

Turn food processor on to low speed. Gradually add ice water until mixture forms a ball. Switch processor off and unplug. Remove pastry, divide in half and wrap each half in plastic wrap. Refrigerate pastry at least 30 minutes.

Filling:
7large Granny Smith apples
½lemon
3tablespoons butter, melted
1cup sugar
1 ¾teaspoon cinnamon
¼teaspoon freshly grated nutmeg
2tablespoons flour
1egg plus 1 tablespoon water (set aside)
2teaspoon sugar or sparkling sugar

Peel and core apples. Slice apples into a large bowl and sprinkle with lemon juice to prevent browning. In a small bowl, stir together the sugar, cinnamon, nutmeg and flour; pour over apples. Toss to coat apples thoroughly. Pour in melted butter and stir apples.

Roll out bottom pastry and place in a 10-inch pie plate. Pour apple mixture into pie shell, spooning extra juices over apples. Roll out top crust, fold in half to lift, th en unfold on top of apples. Trim pastry and crimp to seal edges; cut several slits in top crust to allow steam to escape.

Whip egg and water together to form an egg wash; brush over pastry and sprinkle with sugar. Transfer pie to a preheated 375-degree oven and bake 40-50 minutes until pastry is golden brown and filling is bubbly. Remove pie to a wire rack; serve warm or at room temperature.

Category: Pies & Tarts