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Ingredients
- # PIE CRUST (for 1 pie shell):
- # 1 1/2 cups unbleached all-purpose flour
- # 1/4 teaspoon salt
- # 1/4 cup unsalted butter
- # 1/4 cup vegetable shortening
- # 2 tablespoons ice water (more as necessary)
- # PIE:
- # 2 recipes basic pie crust (double the recipe shown above)
- # 1 lemon
- # 6 medium gala or other baking apples, peeled, cored, and cut into 1/2" slices (about 10 cups)
- # 3 tablespoons unbleached all-purpose flour
- # 3/4 cup packed brown sugar
- # 1 teaspoon packed brown sugar
- # 1 1/2 teaspoons ground cinnamon
- # 1 egg, beaten
Details
Servings 10
Preparation
Step 1
1.
Pie Crust: To make a single 9" basic pie crust; in a large bowl, combine the flour and salt. Cut in the butter and vegetable shortening until the mixture resembles coarse crumbs. Sprinkle 2 to 5 tablespoons ice water over the crumbs and toss with a fork until the dough holds together. Gather the mixture into a ball and press into a thick disk. Cover and refrigerate for 15 to 30 minutes before rolling out.
2.
For this recipe repeat with a second batch of dough as described above.
3.
Pie: Preheat the oven to 425°F.
4.
Roll each piece of dough into an 11" circle. Place one crust in a 9" pie plate. Firmly press the dough against the bottom and sides of the pan.
5.
Grate the peel from the lemon into a large bowl. Cut the lemon in half and squeeze the juice into the bowl. Discard the lemon. Add the apples, flour, 3/4 cup of the brown sugar, and the cinnamon; toss to coat well. Spoon into the prepared crust.
6.
Place the second crust over the pie filling. Fold both edges of the dough under and crimp the crust. Brush with the egg and sprinkle with the remaining 1 teaspoon brown sugar. Using a sharp knife, make slits in the top.
7.
Bake for 10 minutes. Rotate the pie and reduce the oven temperature to 350°F. Bake for 60 minutes, or until the crust is golden brown and the fruit is bubbling. To prevent overbrowning, cover the edge of the crust with foil if necessary during the last 15 to 20 minutes of baking. Cool on a rack for at least 2 hours.
Nutritional Facts per serving
CALORIES 311.1 CAL
FAT 11.9 G
SATURATED FAT 5 G
CHOLESTEROL 29.2 MG
SODIUM 173.9 MG
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