INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
For crust: Blend flour, sugar and salt in processor. Add butter and
shortening and cut in using on/off turns until mixture resembles coarse
meal. Add 6 tablespoons ice water and process until moist clumps form,
adding more water by teaspoonfuls if dough is dry. Gather into ball; divide
into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours.
(Can be made 2 days ahead. Keep chilled. Let dough soften slightly before
rolling out.)
For filling: Position rack in lowest third of oven and preheat to 400F. Mix
first 6 ingredients in large bowl. Add apples and toss to blend.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to
9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim;
crimp. Add filling. Roll out second dough disk on floured surface to
13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across
pie. Form lattice by arranging 6 strips diagonally across first strips.
Gently press ends into crust edges. Brush lattice with milk. Sprinkle
lightly with additional sugar.
Bake pie 10 minutes. Reduce oven temperature to 375F. Continue baking until
juices bubble thickly and crust is deep golden, covering edges with foil if
browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be
made 8 hours ahead. Let stand on rack.)
Makes 8 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 982 Calories (kcal); 3g Total Fat; (2% calories from fat); 4g
Protein; 250g Carbohydrate; 0mg Cholesterol; 1653mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 9 Fruit; 0 Fat;
7 1/2    Other Carbohydrates
Converted by MM_Buster v2.0n.

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