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Categories:
flour salt butter vegetable shortening cider vinegar water granny smith apples Braeburn apples rome apples McIntosh apples lemon juice sugar brown sugar flour ground cinnamon salt milk sugar
Viewed: 13 - Published at: 5 months agoIngredients
- 2 cups all-purpose flour
- 12 teaspoon salt
- 14 cup butter, chilled and cut into small pieces
- 14 cup vegetable shortening
- 12 teaspoon cider vinegar
- 5 -7 tablespoons ice water
- 2 cups granny smith apples, thinly sliced and peeled (about 1 lb.)
- 2 cups braeburn apples or 2 cups empire apples, same as above
- 1 cup rome apples (about 1/2 lb) or 1 cup winesap apple, thinly sliced and peeled (about 1/2 lb)
- 1 cup mcintosh apples or 1 cup jonathan apple, same as above
- 1 tablespoon fresh lemon juice
- 12 cup sugar
- 14 cup brown sugar
- 3 tablespoons flour
- 34 teaspoon ground cinnamon
- 14 teaspoon salt
- 2 teaspoons milk
- 1 tablespoon sugar
Method
- For Crust: Combine flour and salt in a bowl.
- "Cut in" butter and shortening until it resembles coarse meal.
- Add vinegar and sprinkle with ice water, 1 Tbsp at a time, mixing with a fork in between until dough is moist and crumbly.
- Divide in half.
- Press each half together and wrap loosely in plastic wrap.
- Roll each into 11 inches rounds and chill 1 hour.
- For Filling: Preheat oven to 450F.
- Combine apples and lemon juice in a large bowl.
- In a small bowl combine sugar, brown sugar, flour, cinnamon and salt.
- Sprinkle over apples in large bowl and toss to combine.
- Remove 1 round of crust dough from fridge, unwrap and place in a 9-inch pie pan lightly coated with cooking spray or a little butter.
- Allow extra dough to extend over the edge.
- Spoon apple mixture into crust dough.
- Top with remaining crust dough half from fridge (unwrapped of course).
- Press edges of bottom and top together to seal in the apples- making it pretty if you can!
- Cut 6 1-in.
- slits across crust dough with a sharp knife.
- Brush with milk and sprinkle with sugar.
- Place on a baking sheet and bake at 450F for 15 minutes.
- Reduce oven temp to 375F and bake an additional 45 minutes.
- Cover edges of crust with tin foil if they brown too much before the time is up.
