MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Apple Pie
Categories: Pias, Pastry, Fruits
Yield: 6 servings

MMMMM-------------------------PIE CRUST------------------------------
12 tb (170.1 g) unsalted butter
3 c (384 g) A-P flour
1 ts Kosher salt
1 tb White sugar
1/3 c (63.6 g) shortening
8 tb (abt 1/2 c) ice water

MMMMM-----------------------SUGAR MIXTURE----------------------------
1/2 c (100 g) white sugar
1/4 c (55 g) packed brown sugar
1 1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground ginger
1/4 ts Ground allspice
1/4 ts Ground cardamom
2 tb All purpose flour

MMMMM---------------------------APPLES--------------------------------
9 (1.8 kg) medium apples
2 tb Fresh lemon juice

MMMMM--------------------------TOPPING-------------------------------
1 tb Unsalted butter
3 tb Half & Half
Coarse sugar; to sprinkle

Make the pie crust. This can be done a day in advance. You can also
wrap the pie crust well and freeze it for up to 1 month. If frozen,
let thaw in fridge 3-4 hours then let rest at room temperature for
5-10 min before rolling out.

Dice the chilled butter into small cubes, then freeze for 30 minutes
or overnight. Measure the shortening and freeze it the same way.

Combine the flour, salt, and sugar in the bowl of a food processor.
Add the frozen butter and shortening, then pulse the processor until
the mixture has clumps the size of small peas. If you don’t have a
food processor, you can use a pastry cutter or a fork. Add the ice
water a little at a time, pulsing a few times after each addition
then pulsing just a few more times until the dough starts to come
together. Avoid overmixing. It’s okay if the dough is a bit crumbly.
It will continue to hydrate in the fridge.

Dump the contents of the mixing bowl onto a large sheet of plastic
wrap (e.g. SaranWrap). Use the plastic wrap to gently gather the
dough into a ball. Cut the dough in half. Press each portion into a
flat disc. Wrap each in plastic wrap and place into the fridge for at
least 30 minutes. The dough can also be refrigerated overnight.

Make the sugar mixture by combining the listed ingredients above and
mix well. Set aside.

Peel and core the apples. Slice them thinly (about 1/4" or 6.5 mm
thick) Toss apples with lemon juice and approximately a third of the
sugar mixture. Cover bowl and set aside at room temperature for about
1 hour. Note: you may need to use less lemon juice if your apples are
already tart.

Let dough warm slightly at room temperature, then roll out one disk of
dough between two pieces of well floured parchment paper. This
prevents sticking to the rolling pin or the counter. Roll from the
middle outward. Transfer dough to a 9 inch (23 cm) deep-dish pie pan.

Set the oven @ 425º/218ºC. Place an aluminum foil-lined baking sheet
(to catch any drips) into the oven. Sprinkle the bottom of the dough
with about one third of the remaining sugar mixture.

Use a slotted spoon to transfer about a third of the apples to the
dough-lined pie plate. Leave the excess fluid behind. Top this apple
layer with more sugar mixture. Repeat this process, layering apples
and sugar mixture. The apples will mound high in the pie plate.

Dot the top with any remaining sugar mixture, then dot with 1
Tabkespoon of unsalted butter, cut into little chunks

Roll out the second disk of dough just as before and transfer to top
of pie. Cut off excess dough from the sides. Seal, then flute the
edges. Brush the top of the pie with half-and-half and sprinkle with
coarse sugar. Cut slits in the top.

Place pie on the preheated baking sheet and bake at 425°F (218°C) for
20 minutes. Without opening oven, lower temperature to 350CF/175ºC)
and bake another 40 to 45 minutes. Monitor the browning of the edges;
if they’re getting too brown, cover with aluminum foil)

After baking, let pie cool on a wire rack. Do not slice pie until it
is completely cool! Pie can be stored at room temperature for up to 2
days. Store in the fridge for up to 5 days.

NOTES: You may need to add a little more water to the dough in order
for it to be sticky enough to hold together. The goal is to not use
any more water than you absolutely need to.

Chris Gann, Stow-on-Tyne, Lincolnshire, UK

RECIPE FROM: https://cookpad.com

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