Thanksgiving: Classic Double-Crust Apple Pie
Source of Recipe
Bon App�tit
List of Ingredients
- -- Crust --
- 2� cups all-purpose flour
- � tsp salt
- 10 Tbsp (1� sticks) chilled unsalted butter, cut into �-inch pieces
- � cup chilled solid vegetable shortening, cut into �-inch pieces
- 4 Tbsp (about) ice water
- .
- -- Filling --
- Nonstick vegetable oil spray
- 1� pounds sweet apples, such as Spartan or Golden Delicious, peeled, cored, thinly sliced (about 5� cups)
- 1� pounds tart apples, such as Granny Smith or Pippin, peeled, cored, thinly sliced (about 5� cups)
- � cup plus 1 Tbsp sugar
- 1 tsp fresh lemon juice
- � tsp plus large pinch of ground cinnamon
- � tsp vanilla extract
- 1 Tbsp all-purpose flour
- 3 Tbsp unsalted butter, diced
- 1 Tbsp whole milk
Instructions
- For crust:
Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)
- For filling:
Preheat oven to 400� F. Spray a 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, � cup sugar, lemon juice, � teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.
- Roll out one dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten �-inch-diameter circles from dough for decoration; discard circles.
- Drape dough over filling. Seal top and bottom crust edges together; trim to �-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375� F. Bake pie until crust is golden brown, apples are tender, and filling is bubbling thickly, covering edges with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)
Makes 8 servings.
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