Post by Darcy Christensen on Nov 16, 2010 14:54:09 GMT -5
Ingredients
For the Crust:
8 tbsp. unsalted butter, chilled
8 tbsp. shortening, scored and frozen (see description below)
3 cups flour
1 tsp. salt
1 tsp. sugar
About 1/2 cup water
1 ice cube
2 tsp. red wine vinegar
Or store-bought pie crust
For the Filling:
7 large apples (preferably Granny Smith or Honey Crisp), peeled, cored and cut into wedges
1/4 cup sugar
1/4 cup brown sugar
1/8 tsp. salt
1 1/2 tbsp. cornstarch
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. vanilla extract
1 1/2 tbsp. unsalted butter, cut into 1/2-inch cubes
Milk for brushing
Sugar for sprinkling
Directions
To make the crust, cut the chilled butter into small cubes and refrigerate again while you prepare the shortening. Spread the shortening about 1/4-inch thick on a piece of foil (it will be about a 6-inch square) and score it with the edge of a rubber spatula to make a grid of 1/2-inch squares; freeze it. When this is chilled and hardened, you will have cubes of shortening.
Place an ice cube in a 1-cup measuring cup and add enough water to bring it up to 1/2 cup, then add the vinegar and set aside to chill and melt.
In a stand mixer fitted with a paddle attachment, place the flour, salt, sugar, chilled butter and frozen shortening (bend the foil back to release the shortening from the foil) and mix on low until the butter and shortening pieces are the size of large peas. Add the ice water-vinegar mixture, turn the mixer on medium-low speed and count to 25 then turn the mixer off. Form the dough into 2 disks and refrigerate for at least 2 hours or overnight.
Working on a floured surface, use a rolling pin to roll out one piece of dough (or your store-bought crust) into an 11- to 12-inch circle and line a 9-inch pie pan with it, gently easing the dough into the corners of the pie pan, leaving the edges overhanging. Refrigerate the lined pie plate while you roll out the second piece of dough, then let it rest on a baking sheet lined with parchment or wax paper in the fridge (or a cold screened porch) while you make the filling.
Preheat oven to 400°F.
To make the filling, place the apple wedges, sugar, brown sugar, salt, cornstarch, cinnamon, nutmeg and vanilla extract in a large bowl and toss them together to mix. Pour the filling into the lined pie pan, spreading evenly and dotting with the butter.
Brush the edge of the bottom crust with water and then lay the top crust over the filling. Pinch the two layers together, trim the edges and crimp as you wish. Brush the top of the crust with milk, sprinkle it with sugar and cut 6 slits into the top for venting (to help it release its steam without bursting during baking).
Place the pie on a sheet pan and bake for 60–70 minutes, until the top crust is golden brown and clear juices are bubbling out of one of or more of the vent slits. Let cool and serve in wedges with a dollop of whipped cream or a scoop of cinnamon ice cream.
Tip: if you are making the pie dough from scratch, do it a day or two in advance. That way it’s less work to bang out a pie.
For the Crust:
8 tbsp. unsalted butter, chilled
8 tbsp. shortening, scored and frozen (see description below)
3 cups flour
1 tsp. salt
1 tsp. sugar
About 1/2 cup water
1 ice cube
2 tsp. red wine vinegar
Or store-bought pie crust
For the Filling:
7 large apples (preferably Granny Smith or Honey Crisp), peeled, cored and cut into wedges
1/4 cup sugar
1/4 cup brown sugar
1/8 tsp. salt
1 1/2 tbsp. cornstarch
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. vanilla extract
1 1/2 tbsp. unsalted butter, cut into 1/2-inch cubes
Milk for brushing
Sugar for sprinkling
Directions
To make the crust, cut the chilled butter into small cubes and refrigerate again while you prepare the shortening. Spread the shortening about 1/4-inch thick on a piece of foil (it will be about a 6-inch square) and score it with the edge of a rubber spatula to make a grid of 1/2-inch squares; freeze it. When this is chilled and hardened, you will have cubes of shortening.
Place an ice cube in a 1-cup measuring cup and add enough water to bring it up to 1/2 cup, then add the vinegar and set aside to chill and melt.
In a stand mixer fitted with a paddle attachment, place the flour, salt, sugar, chilled butter and frozen shortening (bend the foil back to release the shortening from the foil) and mix on low until the butter and shortening pieces are the size of large peas. Add the ice water-vinegar mixture, turn the mixer on medium-low speed and count to 25 then turn the mixer off. Form the dough into 2 disks and refrigerate for at least 2 hours or overnight.
Working on a floured surface, use a rolling pin to roll out one piece of dough (or your store-bought crust) into an 11- to 12-inch circle and line a 9-inch pie pan with it, gently easing the dough into the corners of the pie pan, leaving the edges overhanging. Refrigerate the lined pie plate while you roll out the second piece of dough, then let it rest on a baking sheet lined with parchment or wax paper in the fridge (or a cold screened porch) while you make the filling.
Preheat oven to 400°F.
To make the filling, place the apple wedges, sugar, brown sugar, salt, cornstarch, cinnamon, nutmeg and vanilla extract in a large bowl and toss them together to mix. Pour the filling into the lined pie pan, spreading evenly and dotting with the butter.
Brush the edge of the bottom crust with water and then lay the top crust over the filling. Pinch the two layers together, trim the edges and crimp as you wish. Brush the top of the crust with milk, sprinkle it with sugar and cut 6 slits into the top for venting (to help it release its steam without bursting during baking).
Place the pie on a sheet pan and bake for 60–70 minutes, until the top crust is golden brown and clear juices are bubbling out of one of or more of the vent slits. Let cool and serve in wedges with a dollop of whipped cream or a scoop of cinnamon ice cream.
Tip: if you are making the pie dough from scratch, do it a day or two in advance. That way it’s less work to bang out a pie.