This is a great recipe for Autumn, well, for anytime actually.
Hope you try it and like it as much as we do.
For the crust:
Please note: One factor that helps pie crusts is using the right kind of flour. You should use pastry flour rather than all purpose flour, if you can find it.
If not, use half all-purpose flour and half cake flour, well sifted together.
That’s what we will do with this recipe.
The key is to handle and knead the dough as little as possible and to make sure the fats stay firm and cold.
Use as little water as possible to get the mixture to form clumps and take the time to chill the pie dough for at least 30 minutes before rolling it out.
Rolling and re-rolling can make a tough pie crust, you don't want that.
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons white sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
8 tablespoons (1 stick or 4 oz.) unsalted butter
10 tablespoons solid shortening
2 large egg yolks
4 teaspoons distilled white vinegar
6 ice cubes
1 cup cold water, but remember, it could be about 1/2 cup, but could be more or less depending on the weather. 1 full cup would simply make a dough that's too wet.
Combine all the dry ingredients in a bowl and whisk throughly. Set aside in the freezer.
Slice the cold butter into 1/4" in. thick slices.
Then cut each slice in half.
Place the pieces of butter into a small bowl and set aside in the freezer.
Measure out 1 cup COLD water.
Place egg yolks and vinegar into the same measuring cup with the cold water.
Use a small whisk or fork to stir the ingredients.
Place ice cubes into the measuring cup of blended ingredients. Set aside and allow ingredients to get colder.
Retrieve the chilled flour mixture from the freezer.
Using a pastry blender, or 2 knives, or your clean fingertips, cut in the shortening into the chilled flour mixture until all pieces are pea-sized or smaller.
Keep the shortening at rooom temp for easier and more thorough cutting into the flour.
Next, retrieve the chilled butter from the freezer.
Cut in the cold butter all throughout the flour until most but not all of the pieces are about the size of peas or larger.
Pour about 1/4 cup of the water mixture into the flour mixture and use a fork to gently mix and try to moisten most of the flour. Drizzle in a little bit of water at a time- while thoroughly but gently mixing with a fork.
Stop adding water when large pieces of dough start to clump together.
Test the dough by grabbing a portion about the size of a tennis ball and squeezing it.
As you release your grip, if the dough holds together and doesn’t crumble, it’s ready.
If it does crumble and doesn't hold together, just keep adding a tbs. of water at a time.
Half the dough into 2 portions. Form into discs and wrap each portion with plastic wrap.
Chill for at least 30 minutes to give it time for the glutens to relax.
When you are ready to roll it out, give the disc(s) a good pounding with a rolling pin or heavy cast iron skillet before attempting to roll out.
If you chill it overnight, you may want to let it sit out for 10-15 min. to make it easier to roll out.
Of course you could always use a pre-made pie shell if necessary.
Here's the filling:
9 cups thinly sliced, peeled Granny Smith apples (9 medium)
Jonathan Apples are nice too.
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4teaspoon salt
1/8teaspoon ground nutmeg
1 tablespoon lemon juice
- Heat oven to 425°F.
- Place 1 pie crust in ungreased 9-inch glass pie plate.
- Press firmly against side and bottom.
- In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.
- Top with second crust.
- Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
- Bake 40 to 45 minutes or until apples are tender and crust is golden brown.
- Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.
- Cool on cooling rack at least 2 hours before serving.
