| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | American | Twelve, Chefs, Of, Christmas | 1 | servings |
INGREDIENTS
| 2 | c | Plain flour |
| 1/2 | ts | Salt |
| 6 | tb | Chilled unsalted butter |
| 1/2 | c | Vegetable shortening |
| 6 | tb | Iced water with 6 drops vanilla; (6 to 8) |
| ; extract | ||
| 1 | tb | Caster sugar |
| 2 1/2 | lb | Firm tart apples; (eg Bramley), |
| ; peeled, cored and | ||
| ; cut into 1/8 inch | ||
| ; slices | ||
| 1 | tb | Lemon juice |
| 1/2 | Orange; zest of | |
| 1/4 | ts | Ground nutmeg or mace |
| 1/2 | ts | Ground cinnamon |
| 1 | pn | Ground cloves |
| 3 1/2 | tb | Plain flour |
| 2 | oz | Granulated white sugar |
| 2 | oz | Soft dark brown muscovado sugar |
| 4 | tb | Melted unsalted butter |
| 2 | tb | Milk |
| 2 | tb | Caster sugar |
INSTRUCTIONS
DOUGH FILLING GLAZE Dough method: Sift the salt and flour into a large mixing bowl and cut the butter and shortening into pieces using two stainless steel knives until the pieces are in small fragments. They should resemble from breadcrumbs to dried-pea sized lumps. Sprinkle the sugar over. Using a fork, sprinkle some ice water (1tbsp at a time) over the mix and collate the pastry gradually, adding more iced water, as necessary until the dough is gathered into one whole lump. Roll into a disc about 6 inches in diameter and cover with cling film and let rest in a refrigerator for at least 2 hours. This may seem tedious, but it is well worth the wait. Chilling helps the pastry gain plasticity for rolling, and lets the glutens emerge from the flour. Preheat the oven to 230F/450F/gas 8. Next roll out the dough on a floured surface into a 13 inch circle. The pastry should be about 1/8 inch thick. Roll the pastry onto the rolling pin and drape it loosely into a 9 inch pie dish, the sides of which have been greased with butter and floured. Push (but without stretching) the dough into the corners of the dish and trim the pastry with a knife or scissors into a disc with a 1 inch 'overhang'. Fold the excess under the rim of the pan and flute the top with the back of a knife. The remaining dough is rolled out for the lid and reserved. Prick the base with the fork, lining the base then with foil and place dried beans or pie weights on to the base to hold its shape while baking 'blind'. Bake in the oven for 10 minutes, then reduce the temperature to 200C/400F/gas mark 6. Remove the beans and foil and bake for a further 3 or 4 minutes. Ensure that the pastry does not get too browned. Cool aside while preparing the apple filling. Filling method: In a bowl mix the sugars, flour, spices and apples. Toss together evenly and then sprinkle over the melted butter, zest and juice to combine thoroughly. Spoon the apple mix into the pie dish, piling it slightly high in the centre and place the rolled pastry cover over it, wetting the edges with water to glue the cover onto the base pastry. Glaze method: Preheat the oven to 230C/450F/gas mark 8. Brush the pastry with milk and then sprinkle on the sugar. Bake the pie for 10 minutes on a middle shelf. Reduce the oven to 180C/350F/gas mark 4 for another 30-40 minutes until the top is golden or at least until the bottom crust is golden. Serve with cream or vanilla ice cream. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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