The Perfect Apple Pie

I found this recipe in the Kraft Food & Family magazine a few years ago.  I’d always wanted to make a pie from scratch, and this lived up to it’s name!   
 
 Prep 35 min.   Total 1 hr. 25 min

2 1/4 c flour
1 c shortening
5-7 T ice cold water
6 c thinly sliced peeled tart apples – about 4 large (I used jonathan, granny smith, and red delicious)
3/4 c sugar
1 T cornstarch
1/2 tsp. ground cinnamon
1/4 tsp ground nutmeg
1.  PREHEAT oven to 400 (I used glass dish) F.  Mix flour in large bowl.  Cut in shortening using a pastry blender until mixture resembles coarse crumbs.

2.  ADD water, 1 T at a time, mixing lightly with fork (don’t over mix pastry!) until flour mixture is evenly moistened and clings together when pressed into a ball.  Divide dough in half; shape each half      into a 1/2 in thick round.  Wrap each dough round in plastic wrap; refrigerate 10 – 15 min.

3.  MEANWHILE, toss apples with sugar, cornstarch, cinnamon, nutmeg in large bowl; set aside.   Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to edge.  Turn over; continue rolling until dough round is about 2 in larger than diameter of inverted 9 in pie plate.

4.  PEEL off top piece of plastic wrap; invert dough into pie plate.  Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, (I used pie tin to press it in.) being careful not to stretch the dough.  Trim any excess dough hanging over edge of the pie plate with sharp knife or kitchen sissors; reserve trimmings.

5. FILL with apple mixture; set aside.  Roll out remaining dough as directed; place over filling.  Trim top crust about 1/2 in. beyond edge of pie plate.  Fold edge of top crust under edge of bottom crust; pinch edges to form a ridge.  Flute edge.  Cut several slits near center of pie to allow steam to escape.  Ise small cookie cutters to cut out decorative shapes from the top crust or the leftover pastry trimmings.  Arrange on top of crust.  Brush top crust with beaten egg (for a golden brown top) and sprinkle with 1 T granulated sugar (for sparkling top).  Place foil over the edge for 1/2 of
the cooking time.  Bake 45 to 50 min. or until juices form bubbles that burst slowly. 

Cool.
    
     Makes 8 servings

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Published in: on June 26, 2009 at 12:53 AM  Leave a Comment  

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