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Classic American Apple Pie
in Diana's Recipe Book
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What American dessert is more classic and traditional then apple pie? Nothing! The only pie that might come close is the much loved Lemon Meringue Pie, but it takes a definite 2nd place to this sweet fruit pie.
Using both solid vegetable shortening and butter in the crust gives it that wonderful flaky texture and buttery flavor we all love. I recommend using a combination of apples such as Golden Delicious and Granny Smith, but you can use any other good baking apples instead.
For the Crust:
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks/5 oz./140g) 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
For the Filling:
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:
FOR THE CRUST:
Blend flour, sugar and salt in a food 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.)
FOR THE FILLING:
Preheat oven to 400°F/200°C. Mix first 6 ingredients in large bowl. Add apples and toss to blend. Set aside.
ROLLING OUT DOUGH AND ASSEMBLING PIE:
Roll out 1 dough disk (this will be your bottom crust) on floured work surface to an 11-inch round. Transfer round to a 9-inch heavy aluminum, ceramic or glass (such as Pyrex) pie dish. Fold edge under, forming a high-standing rim. Add the apple filling, mounding it slightly in the center of crust. Roll out second dough disk on floured work surface to a 12-inch round. Carefully place the rolled-out top crust on top and pinch the edges of top and bottom crust together, turning under all around to make a thick edge. To decorate the rim, just press it all around with the back of a fork. With the tips of a pair of scissors, snip 4 evenly spaced small vent holes in the top crust. Brush top crust with milk. Sprinkle lightly with additional sugar.
Place pie on a baking sheet to catch any juices that might boil over. Bake in center of preheated oven for 25 minutes. Reduce the oven temperature to 350°F/180°C and continue to bake until juices bubble thickly and crust is deep golden, covering edges with aluminum foil if browning too quickly, 15 to 20 minutes more. Transfer pie to a wire rack and let cool for at least 1 hour. Serve with vanilla ice cream or a little sweetened whipped cream.
Note: Pie can be made 8 hours ahead. Let stand on rack.
Makes 8 servings.
|Date: May 20, 2007|