Ingredients
- 1 recipe Classic Pastry Crust for Two-Crust Pie (recipe follows)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon Cinnamon
- 6 medium baking apples such as Braeburn or Granny Smith (or combination), peeled, cored and sliced (about 6 cups sliced)
- 1 lemon
- 1 tablespoon butter or margarine
- 1 tablespoon milk
- 2 teaspoons sugar (optional)
Preparation
Step 1
Preheat oven to 400°F. Prepare crust as directed in Step 1. In Classic Batter Bowl, combine sugar, flour and cinnamon; mix well. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut apple slices in half. Using Zester/Scorer, zest lemon to measure 1 teaspoon zest. Juice lemon to measure 1 tablespoon juice. Add apples, lemon zest and juice to sugar mixture; toss gently to coat.
Spoon apple mixture into pastry-lined Deep Dish Pie Plate; dot with butter.
Using Creative Cutters, cut 4-5 shapes into top crust. Place crust over filling; seal and flute edges. Brush milk evenly over crust; sprinkle with sugar, if desired. Gently place Pie Crust Shield or 2- to 3-inch strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is golden brown. Remove from oven; cool at least 3 hours.
CLASSIC PASTRY CRUST:
Single-Crust Pie or Tart:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/4 cup solid vegetable shortening
3 tbsp cold butter
2-4 tbsp ice-cold water
Double-Crust Pie:
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup solid vegetable shortening
6 tbsp cold butter
5-7 tbsp ice-cold water
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Combine flour and salt in large bowl; mix well. Cut shortening and butter into flour mixture using Pastry Blender until shortening and butter resemble the size of small peas. Sprinkle 1 tbsp water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball.
Gather pastry into a ball; flatten to 1/2-in. thickness. Cover; refrigerate dough 30 minutes. (For Double-Crust Pie, divide dough in half before flattening and refrigerating.)
Place dough on center of lightly floured Pastry Mat. Roll out to desired size and use as desired.
Yield:
8 servings
Nutrients per serving:
Calories 160, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 10 mg, Carbohydrate 14 g, Protein 2 g, Sodium 105 mg, Fiber 0 g
Cook's Tips:
Be sure to use ice-cold water, which contributes to a flaky crust, when preparing homemade pie crust. Add an ice cube to the water and remove it just before adding the water to the flour and shortening mixture.
Once the water has been added, toss the mixture with a fork just until the dough begins to hold together. Overworking the dough will make it tough.