| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pies |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1 |
|
Stick unsalted butter, |
|
|
Chilled in small pieces |
| 1/2 |
c |
Solid shortening |
| 1/4 |
ts |
Salt |
| 4 |
tb |
Ice water |
|
|
Filling: |
| 4 |
lb |
(about 12) Granny Smith |
|
|
Apples, peeled, quartered & |
|
|
Cored |
| 3/4 |
c |
Sugar |
| 2/3 |
c |
Heavy cream |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
tb |
Cinnamon |
|
|
Milk for brushing crust |
|
|
Whipped cream (optional) |
INSTRUCTIONS
Crust: Process flour, butter, shortening & salt in food processor
until resembles coarse crumbs. With machine running, gradually add
ice water until dough starts to form a ball. Remove dough, wrap in
plastic wrap & refrigerate 1 hour or until firm enough to roll out.
Heat oven to 375. Have ready a deep 10" pie plate & baking sheet.
Divide dough in half. On lightly floured surface, roll out half to a
13" circle. Fit into pie plate. Filling: In large bowl, toss apples,
sugar, cream, flour, salt & cinnamon until well mixed. Mound into pie
shell. Roll out remaining dough into a 12" circle. Place over filling
& press edges with tines of fork firmly to seal. Make several slits
in top crust for steam to escape. Brush dough with a little milk to
ensure shiny crust. Place on sheet. Bake 1 1/4 to 1 1/2 hours until
crust is golden brown & filling bubbles. If crust starts getting too
brown, cover loosely with foil & continue baking. Cool overnight.
Serve with whipped cream.
Crust:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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