- October 21, 2008 at 10:45 am #264960
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening (such as crisco), diced
6 tablespoons (or more if needed) ice water
1/2 cup granulated sugar
1/4 cup (firmly packed) golden brown sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/8 teaspoon ground nutmeg
3 pounds Golden Delicious or Granny Smith apples, peeled, cored, thinly sliced
Additional Ingredients For Top Crust:
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours.
(Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
Position rack in lowest third of oven and preheat to 400°F (200°C). Mix first 6 ingredients in large bowl. Add apples and toss to blend.
Rolling Out Dough and Assembling Pie:
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter (23cm) glass pie dish. Fold edge under, forming high-standing rim; crimp.
Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips.
Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges.
Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes.
Reduce oven temperature to 375°F (190°C). Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack 1 hour.
Serve with vanilla ice cream or a little sweetened whipped cream (I make homemade whipped cream using my Magic Bullet).
Note: Can be made 8 hours ahead. Let stand on rack.
Makes 8 servings.
- October 21, 2008 at 10:49 am #401057
I don’t think I have ever seen a recipe for pie crust calling for sugar. Bet that makes for a better tasting crust. Will have to try this one-I love apple pie 🙂 Thanks
- October 21, 2008 at 11:30 am #401063
Putting a little sugar in the crust mix makes it so much better…I first learned this in Culinary School.
- October 21, 2008 at 11:59 am #401065
Awe a chef secret those are the best!
- October 21, 2008 at 1:34 pm #401080
ooh! This looks so yummy! I can’t wait to try it!
I LOVE apple pie! And there is nothing better than the smell of an apple pie baking!!!!!!!!!! Keep posting & keep giving up those culinary secrets!
- October 21, 2008 at 1:44 pm #401081
Apple Pie what a treat. Thanks for posting Chef. Love the art of baking — Hope to see more of your recipes and tips.
- October 21, 2008 at 2:03 pm #401088
Thanks for that great recipe Chef!! Its apple season too!! I look forward to making this for Thanksgiving too!!!
- You must be logged in to reply to this topic.