All-American Apple Pie| Christy Rost
- 2 cups all-purpose flour
- 1/2 cup sifted cake flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup cold unsalted butter, cut into 8 pieces
- 1/4 cup shortening
- 6 tablespoons 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.
- 7 large Granny Smith apples
- 1/2 lemon
- 3 tablespoons butter, melted
- 1 cup sugar
- 1 3/4 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons flour
- 1 egg plus 1 tablespoon water (set aside)
- 2 teaspoon 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.