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| What You Need: |
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2½ cups all-purpose flour
8 tablespoons chilled vegetable shortening or lard
4 tablespoons chilled butter, cut in ¼-inch pieces
¼ teaspoon salt
6 tablespoons ice water
1 tablespoon melted and cooled butter
FILLING
¾ cup granulated sugar
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1 tablespoon flour
6 cups of peeled, cored and sliced Greening apples, about 1/8-inch thick (1¾ to 2 pounds)
1 tablespoon lemon juice
2 tablespoons butter, cut in small pieces
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| How To Cook: |
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1. In a large mixing bowl, combine the flour, vegetable shortening or lard, butter and salt. Working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal. Pour the ice water over the mixture, toss together, and press and knead gently with your hands until the dough can be gathered into a compact ball. Dust very lightly with flour, wrapin wax paper and chillfor at least ½ hour.
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2. Lightly butter a 9-inch pie plate and divide the ball of dough in half. On a floured surface, roll out half of the ball into a circle about 1/8 inch thick and 13 to 14 inches in diameter. Lift it up on the rolling pin and unroll it over the pie plate. Be sure to leave enough slack in the middle of the pastry to enable you to line the plate without pulling or stretching the dough. Trim the excess pastry with a sharp knife, so that the pastry is even with the outer rim of the pie plate. Preheat the oven to 375°F.
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3. FILLING: For the filling, combine the sugar, cinnamon, allspice, nutmeg and flour in a large mixing bowl. Add the apples and the lemon juice, and toss together gently but thoroughly. Fill the pie shell with the apple mixture, mounding it somewhat higher in the center. Although the apple filling may appear quite high, it will shrink considerably during the baking. Dot the top of the filling with the 2 tablespoons of butter.
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4. For the upper crust, roll out the remaining half of the dough into a circle the same size and thickness as the bottom crust. Lift it up on the rolling pin and drape it gently over the filling. With a scissors, trim the top crust to within ¼ inch of the pie plate. Tuck the overhanging ¼ inch under the edge of the bottom crust all around the rim and then press down with the tines of a fork to seal the two crusts securely.
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5. Brush the pastry evenly with the melted butter and cut two small gashes in the center of the top crust to allow the steam to escape. Bake the pie in the middleof the oven for 40 minutes, or until the crust is golden brown. Serve warm or at room temperature with vanilla ice cream or heavy cream.
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