Apple Pie Recipe
Smothered with spices and baked to perfection apple pie season is here.
Ingredients
- PIE CRUST
- 2 3/4 cups flour
- 1/2 cup cold vegetable shortening (one cup of shortening if you eliminate the butter)
- 1/2 cup cold unsalted butter (the butter makes the crust flaky)
- 2/3 cup ice-cold water
- Pinch salt
- Filling
- 12 large apples (mixed varieties, see apple varieties list)
- 1 cup sugar (the sugar quantity depends on the sweetness of the apples)
- 4 tablespoons butter, cut in quarters
- 2 tablespoons all purpose flour
- 1/4 cup cinnamon
- Zest of 1 lemon
- EGG WASH
- I egg
- 2 tablespoons water
Directions
- PIE CRUST
- BY HAND
- If you are mixing the dough by hand, place the flour in a bowl and add a pinch of salt. Cut the shortening into small pieces and crumble it either with you hands or with a fork. Cut the butter in, but in larger chunks. Add the ice-cold water and bring it together into a ball, the same as the directions above.
- Roll half of the dough out and place it into your pie plate. Fill your pie with whatever filling you are using (follow the directions according to the recipe you are using in the Pie Section). Roll the second piece of dough out and place it on top of your filling. Evenly cut the dough around the edges and crimp the dough according to the directions in the recipe. Return the pie to the refrigerator for 15 minutes to 1/2 hour to cool down before baking. The crust should be kept cold. This will make the crust flaky.
- PIE CRUST
- Prepare the dough and cut it in half. Cover it with plastic wrap and refrigerate it until you are ready to use it.
- Retrieve 1/2 of the pie dough from the refrigerator. Roll out the dough to fit a 9â pie plate. The dough should overlap the plate.
- FILLING
- Peel, core and cut into sections all the apples and put them into a bowl. Add the flour, cinnamon, sugar and lemon zest and toss the apples until they are completely covered with the ingredients. Put the apple mixture into the prepared cold pie crust and return it to the refrigerator.
- TOP PIE CRUST
- Retrieve the remaining dough out of the refrigerator and roll it out. Retrieve the pie from the refrigerator. Cut the butter into cubes, dotting the top of the apples in different places. Cover the apples with the second pie crust. Cut around the edges evenly so that it falls uniformly below the rim of the plate; about 1 inch. Roll the dough under all around the rim by hand and crimp the edges.
- Brush the top with the egg wash and cut the top crust with a sharp knife in decorative cuts. This allows the steam to exit. You can make some decorations with the dough, for example in the shape of leaves etc. and put them on the top before you put the egg wash on. Sprinkle with a little sugar and place the pie in the freezer for 10-15 minutes to cool down the ingredients before baking.
- BAKE
- Bake in a very hot oven at 425º F for 15 minutes. This will set the crust. Turn down the oven to 350º F for 45 minutes or until done.
- You can put a skewer into the slit in the piecrust to test if the apples are soft. Remove it from the oven and allow it to cool on a rack to room temperature.
- Note: You can substitute lard for the vegetable shortening. Lard make a flakier crust.
Useful Links
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 8 servings | |
| Calories 828 | |
| Calories from Fat 344 | 42% |
| Total Fat 38.91g | 49% |
| Saturated Fat 17.01g | 68% |
| Trans Fat 4.28g | |
| Cholesterol 69mg | 23% |
| Sodium 191mg | 8% |
| Potassium 421mg | 12% |
| Total Carbs 118.85g | 32% |
| Dietary Fiber 11.0g | 37% |
| Sugars 56.69g | 38% |
| Protein 7.3g | 12% |
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Reviews
September 7, 2010
Patricia...when you mention perfection...I have a tendancy to believe you ;o)
Other than the vegetable shortening in the pie crust...this one is aces in my book!
Thanks for sharing and flavourful wishes,
Claudia
