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American Apple Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients:
waldine van geffen vghc42a
crust 3
cups
flour 1
teaspoon
salt 1
cup
chilled shortening,
lard --
or unsalte
cut into bits 1/3
cup
milk 1
egg 2
tablespoons
unsalted butter,
melt
filling 2 1/2
pounds
sweet-tart, firm apples,
peel,
ter
equal 8 cups 1
tablespoon
sugar 2
tablespoons
flour 1
teaspoon
vanilla 1/2
cup
half and half
Directions:
Sift together flour and salt in bowl of mixer fitted with paddle
attachment. Add shortening and beat on low speed until mixture is
consistency of fine cornmeal. Whisk together milk and egg in small bowl
and pour into flour mixture. Increase speed to medium and beat until dough
forms ball and pulls away from sides of bowl. Divide dough into 3 equal
portions. Flatten into disks and wrap separately in plastic wrap.
Refrigerate 2 portions at least 20 minutes or up to 1 day. Cover and
refrigerate third portion for another purpose 2 days or freeze up to 1
month. On heavily floured surface, roll out 1 portion of dough into 1/8"
thick round about 2" larger in diameter than 9- or 10" pie plate. Drape
dough over rolling pin and carefully transfer to pie plate. Press in
gently. Trim dough so hangs about 1/2" over edge. Fold overhang under and
press against rim. Brush bottom and sides of crust with melted butter. Set
aside. FILLING- Toss together apples, sugar and flour in large bowl. Add
vanilla and half and half. Mix well. Spoon filling into prepared crust.
Roll out second dough portion into round of about same size and thickness.
Using sharp knife, cut into strips 1/2- to 3/4" wide for lattice top. Pick
up 2 longest strips at center of round and cross over center of filled pie
crust. Place half of strips about 3/4" apart across pie. Fold back every
other strip from center and place cross strip close to center of pie.
Unfold folded strips. Repeat in this manner, working from center of pie to
rim, until half of pie is covered in woven pattern. Repeat on other half
of pie. Trim ends of strips even with edge of bottom crust. Lift ends of
strips and brush edges of bottom crust with water. Press strips gently but
firmly against rim. Flute edges. Bake at 425~ 10 minutes. Reduce
temperature to 350~ and bake until crust is golden and apples are tender
when pierced with thin knife blade, 30 to 40 minutes. Let cool completely
on rack. Invert aluminum pie plate over top and secure in place with
rubber bands or string, or cover with foil. Pack in picnic basket. 536
cal; 32 gr fat; 54% fat. HEIDI HAUGHY CUSICK
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