1 recipe for Double-Crust Pie Pastry (see recipe for Double-Crust Pie Pastry below)
1 3/4 cups granulated sugar
3/8 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
8 cups cored, sliced and peeled Granny Smith apples
6 tablespoons (1/2 cup) whipping cream
To Brush Top of Pie
2 tablespoons whipping cream
Preheat oven to 425 degrees F (220 degrees C). Prepare pastry and place half into a deep dish 9-inch pie plate. Mix the sugar, flour, cinnamon, nutmeg and salt in a large bowl. Stir in apples. Turn into the pastry-lined deep dish pie pan and drizzle with 6 tablespoons of the whipping cream.
Cover apples with the remaining pastry and cut 6 slits into top, then seal and flute. Brush with remaining 2 tablespoons whipping cream. Place pie on an old cookie sheet in case it spills over.
Bake for 60 minutes or until crust is light brown and juice begins to bubble through slits in crust. If crusts starts to get too dark (check after a half hour or so), cover with foil---check again in a half an hour and take an apple slice out of one of the slits and taste for doneness.
Makes 6-8 servings.
Double Crust Pie Pastry
2 1/4 cups all-purpose flour
3/4 tsp. salt
3/4 cup vegetable shortening or 3/4 cup stick shortening (such as Crisco)
6 to 7 tbsp. cold water
Combine the flour and salt in a mixing bowl and toss together. Add the shortening. With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 tbsp. at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.
With floured hands, pat the dough into 2 smooth disks, one just slightly larger than the other when making a double-crust pie. The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out (unless you included some butter), although for convenience it may be covered with plastic wrap and refrigerated for up to 2 days.
Food Processor Method:
Because the food processor works so fast, it is very easy to overblend pastry. Follow these instructions carefully, and your piecrust should turn out perfectly.
With the steel blade attached, place the flour, salt and shortening (in one lump) in the work bowl. Process with 15 rapid on-off pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 2 Tbs. of the water (4 Tbs. if you are making a double-crust pie) and process in 5 rapid on-off pulses. Add 1 Tbs. of the water (2 Tbs. for a double-crust pie) and process in 3 rapid on-off pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass.
With floured hands, pat the dough into 2 smooth disks, one just slightly larger than the other when making a double-crust pie. Use immediately, or cover with plastic wrap and refrigerate for up to 2 days. (If pastry contains butter, refrigerate for at least 1 hour before rolling out.)
Rolling Out the Dough:
Roll out the dough on a floured surface (using the larger piece for the bottom of a double-crust pie) until it is about 12 inches in diameter and 1/8 inch thick, or about 2 inches wider than the top of the pie dish. Try to keep the dough as round as possible.
Transfer the rolled-out pastry to the pie dish. Pat the pastry in around the edges to fit the shape of the dish. Roll out the remaining pastry for the top crust and continue with recipe above.
Source for Double Crust pie pastry from Diana Baker Woodall
Photograph taken by Diana Baker Woodall© 2006
Source: Endings and Beginnings by Victoria Eustice
Date: January 12, 2006