Thursday, December 23, 2010

apple pie


For the crust:
2 1/2 cups all-purpose flour, plus extra for rolling out the dough
2 tablespoons sugar
1 teaspoon salt
8 tablespoons vegetable shortening, cut into 1/2-inch pieces nd chilled
12 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
6 to 8 tablespoons ice water
For the pie:
2 pounds (4 to 6) McIntosh apples, peeled, cored, and slice 1/4-inch thick
1 1/2 pounds (3 to 4) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
3/4 cup plus 1 tablespoon sugar
2 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 recipe Double-Crust Pie Dough, bottom crust fit into pie plate
1 egg white, lightly beaten
Make the crust:
1. Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
2. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
3. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting one of the pieces into the bottom of a pie plate.
*The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling.
Make the pie:
1. Roll one dough disk on a lightly floured surface into a 12-inch circle. Fold dough in quarters, then place dough point in center of 9-inch pie pan. Unfold dough. Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.
2. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500°F. Toss the apples with cup of the sugar, the flour, lemon juice, lemon zest, salt, and spices, and set aside.
3. Roll out the top crust to a 12-inch circle. Spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Loosely roll the top crust around the rolling pin, then gently unroll it over the apples. Trim all but 1/2-inch of the dough overhanging the edge of the pie plate with scissors. Seal the edge by pressing the top and bottom crusts together, then tuck the edges underneath. Crimp the edges, and cut four vent holes in the top. Brush the crust with the egg white and sprinkle with the remaining 1 tablespoon of sugar.
4. Place the pie on the heated baking sheet and lower the oven temperature to 425°F. Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature again to 375°F, and continue to bake until the juices are bubbling and the crust is deep golden brown, 30 to 35 minutes longer. Transfer the pie to a wire rack and cool to room temperature before serving.

*From America's Test Kitchen

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