Holiday Apple Pie
Holiday Apple Pie
(Adapted from Bon Appetite Magazine November 2011)
Serves 8
Prep Time: 15 minutes
Inactive Prep Time: 2 hours – overnight
Cook Time: 2 hours
For crust you will need:
3 cups AP flour plus more for surface
1 Tbsp. sugar
1½ tsp. kosher salt
½ cup unsalted butter, chilled and cut into cubes
½ cup vegetable shortening
1/3 cup ice water (or more if need)
For apple filling you will need:
3 lbs tart, crisp apples, peeled, quartered, cored, thinly sliced.
½ cup white sugar
¼ cup dark brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
2 tbsp. AP flour
2-3 tbsp. unsalted butter
CRUST
Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoons if necessary. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour or overnight. NOTE: dough may keep for up to 2 days refrigerated.
Roll out 1 dough disk on a lightly floured surface and transfer to a prepared pie dish. Press gently onto bottom and up sides leaving no overhang. Freeze until firm, about ten minutes. Add scraps to remaining dough and roll out on parchment paper. Slide paper onto a rimless baking sheet and return to refrigerator.
Preheat oven to 350 degrees F. Line dough in pie dish with parchment paper or tin foil, and fill with pie weights. Bake until edges are just beginning to turn golden, 25 minutes. Remove foil and weights, and return to oven. Let bake for about 20 minutes longer, until crust is dark golden all over. Transfer to wire rack and let cool completely.
APPLE FILLING
Mix apples, sugars, flour, spices, and butter in a large saucepan. Stir to coat. Cook over medium heat-low heat, stirring often, until juices have thickened, about 30 minutes. Let mixture cool to room temp.
Preheat oven to 350 degrees F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in the center of dough; reserve cutouts. Invert dough over pie. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust. Place pie on a baking sheet and bake until crust is golden brown and juices bubble, approximately 45 minutes. Transfer to wire rack and let cool completely before serving. Try it & Love it.
xoxo,
Tammy♥ & Catherine
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