Apple Pie |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 9-inch pie | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| PASTRY: 2-1/2 cups all-purpose flour | 2-1/2 teaspoons sugar | 1 teaspoon cinnamon |
| 1 teaspoon salt | 5 tablespoons chilled unsalted butter, cut into pieces | 1/4 cup chilled solid vegetable shortening |
| 5 to 6 tablespoons ice water, approximately | FILLING: 6 cups Granny Smith apples, cored, peeled, and sliced 1/8 inch thick | 1/2 cup granulated sugar |
| 1/4 cup brown sugar | 1 teaspoon ground cinnamon | 1/4 teaspoon ground allspice |
| 1/8 teaspoon ground nutmeg | 1/8 teaspoon ground cloves | 1 tablespoon all-purpose flour |
| 1 tablespoon fresh lemon juice | 3 tablespoons butter, cut into small pices | |
| 1 | PASTRY: Sift together first 4 ingredients into a medium bowl. Add butter and shortening, and rub with fingertips until mixture resembles coarse meal. Stir in enough water, a tablespoon at a time, until dough begins to come together. Gather dough into a ball, divide in half, and flatten each half into a disk. Wrap separately in plastic and refrigerate at least 30 minutes. Roll out 1 pice of dough and line a 9-inch pie plate. Roll out remaining piece into a 10-inch circle; refrigerate both pieces while you make the filling. |
| 2 | FILLING: Preheat oven to 350 degrees F. In a large bowl, combine apples, sugars, spices, flour, and lemon juice. Mix well and transfer to pie shell. Mound high in the middle of shell because apples will shrink during cooking. Dot with butter. Cover with second pastry circle, and seal and crimp edges. Make several vents in the top crust to allow steam to escape during baking. Bake for 45 minutes or until crust is golden. |